Category
54 recipes , page 1 of 3
Main Dishes
Cubes of beef are pressure-cooked with Kerala spices, then dry-roasted in coconut oil with shallots, toasted coconut slices, black pepper, and curry leaves until every piece turns dark, glossy, and deeply savory.
Main Dishes
Boiled eggs tossed in a thick, spicy masala of slow-caramelized onions, tomato, and Kerala spices cooked in coconut oil. A semi-dry roast that clings to the eggs and pairs beautifully with appam, parotta, or rice.
Main Dishes
Soft-cooked rice mashed with yogurt and milk into a creamy, cooling bowl, then finished with a fragrant ghee tempering of mustard seeds, urad dal, ginger, green chili, and curry leaves.
Main Dishes
A spicy, tangy coastal Karnataka chicken curry where bone-in chicken simmers in a roasted coconut and byadgi chilli masala, finished with thick coconut milk and a curry leaf tempering.
Main Dishes
Soft cooked rice mixed with fresh yogurt and milk, finished with a fragrant ghee tempering of mustard seeds, urad dal, curry leaves, and cashews. The classic South Indian cooling meal, called thayir sadam in Tamil, daddojanam in Telugu, and bagala bath in Kannada.
Main Dishes
A gentle, golden Kerala fish stew where firm white fish poaches in spiced coconut milk with ginger, green chilies, and curry leaves. Mild, silky, and traditionally served with appam or steamed rice.
Main Dishes
A fiery, tangy coastal Karnataka chicken dish from Kundapur, slow roasted in ghee with byadgi chilies, garlic, and tamarind for a deep red, glossy masala. It uses no onion or tomato, so all the flavor comes from the roasted spice paste.
Main Dishes
Authentic Karnataka bisi bele bath is a spiced one-pot meal of rice and toor dal simmered with mixed vegetables, tamarind, jaggery, and aromatic bisi bele bath powder, finished with a tempering of ghee, cashews, and curry leaves.
Main Dishes
A quick South Indian tomato rice from Karnataka. Leftover cooked rice is tossed with a tangy onion and tomato masala and a classic tempering of mustard seeds, urad dal, chana dal, peanuts, and curry leaves. Ready in under thirty minutes.
Main Dishes
Tamil Nadu street-style stir-fry where day-old Malabar parottas are shredded and tossed on a hot tawa with scrambled eggs, onions, tomato, fennel, and Kashmiri chili. A quick one-pan meal ready in 30 minutes.
Main Dishes
A traditional Tamil buttermilk curry made with ash gourd simmered in a spiced yogurt and coconut gravy, finished with a coconut oil tempering of mustard seeds, curry leaves, and dried red chilies.
Main Dishes
A traditional Kerala ripe mango curry where peeled mangoes simmer in a coconut paste and tangy yogurt gravy, finished with a fragrant coconut oil tempering of mustard seeds, fenugreek, and curry leaves.
Main Dishes
A traditional Andhra-style dal where raw green mango is pressure cooked with toor dal and finished with a fragrant ghee tempering. Tangy, garlicky, and deeply comforting over hot steamed rice.
Main Dishes
A tangy, lightly spiced rice dish from Karnataka where grated raw green mango is folded into rice with a fragrant tempering of mustard seeds, lentils, peanuts, and curry leaves.
Main Dishes
Soft, smooth balls of cooked finger millet flour, the daily comfort meal of rural Karnataka, served hot with a soupy lentil saaru, sambar, or spicy curry.
Main Dishes
A flavorful and authentic North Indian dish, packed with protein-rich chickpeas and bold spices.
Instant Pot
Instant Pot Chicken Biryani is a delicious and flavorful one-pot meal made with aromatic spices, herbs, chicken, and rice cooked in an Instant Pot.
Instant Pot
Instant Pot keema recipe is made with lamb or goat mince and a blend of aromatic spices, served with fresh coriander and onion rings.
Instant Pot
Instant Pot Rajma (kidney bean curry) is made with kidney beans, tomato puree ,and Indian spices, and it is served with rice or naan.
Instant Pot
Instant Pot Dal Palak recipe is a flavorful Indian dish made with pigeon peas, spinach, aromatic spices, and a tadka of ghee, mustard seeds, garlic, red chilies, curry leaves, and asafoetida.
Instant Pot
Instant Pot Pongal is a South Indian savory dish made with yellow moong dal, short-grain rice, and a flavorful tadka of ghee, cumin seeds, ginger, black pepper, green chilies, cashews, curry leaves, and asafoetida.
Main Dishes
Savarna Bhavan Idli Sambar consists of soft idlis made from udad dal and rice, served with a flavorful sambar made from toor dal and various vegetables, seasoned with a Tarka of spices and topped with fresh coriander leaves.
Main Dishes
South Indian mutton biryani is a flavorful and spicy rice dish made with tender mutton, fragrant spices, and aromatic long-grain basmati rice.
