Aviyal is a South Indian delicacy, a hugely popular vegetarian dish that we make for festivals and auspicious events. Almost every household makes a different style of aviyal inspite of the same ingredients – vegetables, curd, coconut and spices. My mother’s from Andhra and this is her recipe. Hope you’ll like it as much as we do.
A sweet curry prepared with ripe mangoes. Very widely used in Kerala during the mango season.
Another classic Andhra preparation. This dish goes perfectly with ‘Aaku pappu’ (dal with greens). I even like it as an accompaniment to khichdi. This tastes best with home-made buttermilk, but you can use commercial buttermilk too.
I first ate this dosa in a small village near Bangalore. I love the earthy, nutty taste of the Ragi. It is also very nutritious.
I loved crunchy, spicy fried roti with a cup full of cool raita. Great for when you have rotis left over.
A light brinjal curry
This is a tangy yummy curry made from tamrind base which can eaten with rice or chapathi...
This is one of my favourite recipe to prepare and i relish it a lot. Stuffed Karela is great with rice/parathas/rotis. Enjoy !
Neer Dosa is a unique dosa of the Tulu Nadu region. Neer means water in Tulu. Like all dosas, neer dosa is also prepared by grinding rice soaked in water to make a watery batter.This batter is poured onto a heated tawa in a circular fashion, and is removed when the upper surface becomes dry. Neer Dosa is eaten with chutney and/or sambar and sometimes with jaggery mixed with grated coconut.
A special kind of sweet (payasa) prepared in the coastal regions of Karnataka. We also call it 'Sarnyada Adya'.