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.
Crunchy dosa made with rice and variety of lentils.
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.