A recipe for passion is always simmering !
Vendhaya Kuzhambu is a South Indian tamarind based gravy made with fenugreek seeds. I’m big fan of வத்தல் குழம்பு, kara kuzhambu varieties… its almost a staple at home and shows up atleast twice or thrice a week. Definitely veg days calls for a simple kara kuzhambu with kootu poriyal kind of meal and that’s when this fenugreek kuzhambu made it to the table…
Karamani Vadai / Cow peas vadai or fritter is a perfect tea time snack and taste similar to masala vadai. Some people make these during Ganesh chaturthi but we at home usually make it on a veg-day as a side for kara kuzhambu or just as a quick evening snack. They are quite easy as such, with less soaking time…
South Indian dal based curry made with veggies and flavored with coconut fennel base.
Smacking hot Karaikudi style Black peppercorn gravy.
Black Peppercorn kuzhambu / Peppercorn Gravy / Milagu Kuzhambu / Pathiya Kuzhambu / Karaikudi / Chettinad Milagu Kulambu / Kolambu / Kuzhambu / Spicy tangy gravy
South Indian Style Curry Leaves Gravy, a perfect accompaniment for rice!
A good-looking vegetarian gravy dish with lot of flavor, lotus roots cooked in spicy tamarind based sauce!
Classic South Indian Dish where fish is cooked in a spicy, tangy tamarind base!
Kathrikai Murungakai Kara Kuzhambhu
This is a soupy gravy made mainly with tamrind pulp, little thicker than stew, very popular item in Tamil nadu served with rice. Same gravy with slight moderation is called pulusu in Andhra.
Ridge gourd cooked with split green gram (Moong dal / Pachai Paruppu) to make a semi thick lentil gravy. Tastes good as a side with Meen kuzhambu, Kara kuzhambu or Vatral Kuzhambu varieties or even goes well when mixed with rice with a drizzle of ghee.
