Iru Puli Kuzhambu is a tasty and tangy gravy served with rice hailing from the Tirunelveli district of Tamil Nadu. Iru means two and Puli or tanginess here means the tangy taste comes from tamarind as well as curd. These…
Read moreWinter brings with it a lot of vegetables, fruits and a lot of beans and peas. I try to make the best use of these and the recipes that can be made are plenty. One of the tasty things that…
Read moreA most common accompaniment to the rice and dal delicacy of Thiruvathirai Kali is this delicious delicacy of Thalagam or Thiruvathirai Kootu. As we all know Thiruvathirai festival falls on the Tamil month of Margazhi and is one of the…
Read moreWe all know Adai is a lentil based crepe and is full of protein and goodness. When we speak of Diabetes or any health related issues nutritionists often recommend the inclusion of wheat in place of rice in the menu….
Read moreBisibelebath is a tasty and delicious one pot meal of Karnataka. It is loaded with lentils and vegetables can be made easily. A very filling dish this recipe is made with instant powder which I got from Kai Ruchi. Kai…
Read moreThavala Adai is a heavy yet tasty snack or dinner recipe prepared in Tamil Nadu. It is a very filling recipe and my grandma used to make it with much passion. Loaded with lentils and rice this is liked by…
Read moreIf you ask me what is your comfort food, instantly without thinking my answer would br Rasam. Rasam is a thin gravy or soup with or without lentils, Served as a second course in a South Indian meal. I have…
Read moreParuppu Urundai Rasam is a favorite recipe of Ravi. On weekends I make a point to make a tasty and elaborate meal prefarably to the liking of Dhivya and Ravi, so that they can eat leisurely and enjoy to the…
Read morePoosinikkai Morkootu or Ash Gourd Morkootu is a yogurt based stew and is very easy to make which goes well with any rice variety or Pepper Kuzhambu. I have already an Ash Gourd Curry in my blog which is equally…
Read moreAfter Navarathri festivities I am sure all of you will be needing a simple yet tasty lunch options.I made this Mango Drumstick Sambhar today and it was as tasty as ever.I wanted to make plain Mango Sambhar but ended up with adding drumstick as well.Raw Mango Sambhar adds the rice to a new taste and imparts a special flavour.As you might know here you should keep the tamarind extract a bit less as we are adding mango which will make the sambhar sour.The mango when cooked tends to get softer and tastier.You can add brinjal or capsicum also in place…
Read moreAama Vadai or Paruppu Vadai as it is called is a bengal gram and tur dal based fritter usually made during festivals in Tamil Nadu.It is specially made during Weddings,Boghi and Avani Avittam. Avani Avitttam or Upakarma is a vedic ritual practiced by Hindus of Brahmin caste.It is conducted once in a year during the month of Shravana when Brahmins change their Upanayana thread. This day is also important as Brahmins worship Rishis and offer libation of water to their ancestors. Amongst other delicacies Paruppu Poli and Paruppu Payasam is also made.The vadai is a no garlic no onion recipe,since…
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Hi, Welcome to my Blog! I am Nithya Ravi a passionate cook and food blogger, author and photographer. I have been involved with food since childhood and have been blogging for more than two years now. I have seen with my mom and grandmothers since my younger days, picking up stories in food and food related things. I dedicate this blog to my daughter and husband who have been in someway or the other involved with my blogging. I also would like to thank my mother-in-law whose is ever supporting and offers every piece of advice I ask for.
