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59 recipes , page 1 of 3
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A Kongu-region Tamil Nadu street food where flaky parottas are layered with a spicy chicken salna, wrapped in a banana leaf, and toasted on a tawa so the parotta soaks up the gravy and the leaf turns smoky.
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A traditional Tamil variety rice made by tossing cooled cooked rice with a coarsely ground podi of roasted sesame seeds, urad dal, and red chilies, then finishing with a gingelly oil tempering. It is nutty, mildly spicy, and served at room temperature.
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A dry Tamil Nadu chicken fry where bone-in chicken is stir-fried with onions, curry leaves, and a fresh-ground Chettinad masala of coriander, fennel, and black pepper until the spices coat every piece.
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Cooked rice tossed with fresh grated coconut and a coconut oil tempering of urad dal, chana dal, peanuts, chilies, and curry leaves. A simple, fragrant South Indian variety rice.
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A Karnataka temple-style tamarind rice where cooled cooked rice is folded into a thick, roasted tamarind gojju spiced with sesame, dry coconut, peppercorns, and red chilies, then finished with a peanut tempering. Tangy, spicy, and lightly sweet.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
Main Dishes
A rustic South Indian drumstick curry simmered in a tangy, spiced tamarind gravy.
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.
