The tempering of dals, curry leaves and chillies in coconut oil is very aromatic and characteristic of south indian cooking. Coconut rice tastes good with sambhar or any south indian subzi.

This is a very easy breakfast or snack recipe made with Poha.

A spicy, soupy dish that can be enjoyed by itself or mixed with rice.

Nutritious dal cooked with vegetables

Pudina Pulao, mint flavoured pulao, best served with curd base raita.

Kadapa is a very appropriate accompaniment for idlis. It is popular in the south indian towns around tanjore. I've heard that people queue up outside the old eateries, especially in kumbakonam, on the days when kadapa is served (i believe each restaurant serves this on one or two fixed days of the week, and the veterans always know which hotels serve it on which days!)

Pachadi is the south Indian raita. Goes well with spicy sambar rice.

Brinjal Bajji In Dahi, it is brinjal pachadi in which brinjal is tempered, seasoned and mixed with curds. Serve as an accompaniment with chapatis and rice.

Delicious besan pakodas soaked in tangy kadhi.

A creamy corn kadhi with crispy fried corn pakoras.

In order to add spice to ur foodie section, v can just try with this tasty n spicy chutney which can be eaten with rice or roti or chapati. . .

A delicious nutritious recipe..

Rava is easy to digest. Adding vegetables and spicies makes it healthier and tasty comfort food.

To make a tasty sambhar never boil dal in cooker ( don’t give vessels) boil it open in a big vessel.” happy cooking.”