Making Kuzhambu is a tasty way to add components that enhance immunity , a South Indian stew. This winter, it’s time to ...

Best Places In Chennai For A Decadent Sunday Brunch Chayote (Botanical name: Sicyos edulis) was one of the ingredients that ...

Some communities in Tamil Nadu also make a kuzhambu (gravy) with a mix of country vegetables (see recipe) that is served as an accompaniment to Pongal. Dry roast the moong dal before pressure cooking ...

For gravies, there’s chicken, mutton, and fish curries alongside vathal kuzhambu, sambar, and rasam. “We are soon going to serve suvaroti (spleen) and eeral (liver) as specials,” Yudish adds.

Making Kuzhambu is a tasty way to add components that enhance immunity , a South Indian stew. This winter, it’s time to master six flavourful kuzhambu recipes. Most of these traditional South Indian ...

Pongal is the perfect time to enjoy the freshest produce. This year, try the traditional mochai kulambu, a Tamil Nadu staple made with lima beans, black-eyed beans, and vegetables. Rich in protein ...

What makes a biriyani stand out? Well, it has to be the ingredients used. Dindigul’s Ponram restaurant stays true to this belief. Famous for its mouthwatering biriyanis and signature South Indian ...

Crispy on the outside and soft on the inside, these bite-sized dumplings are made from fermented rice and urad dal batter. Served with chutney for extra flavor!