Green Chutney

We can prepare restaurant-style Green Chutney easily at home using mint leaves or coriander leaves. A pleasant green chutney with a burst of flavors will surely make anyone salivate. Hence we can also serve this as an appetizer for kids or sick people who refuse to take food. It is heavenly to take soft idli or crispy dosa along with green chutney, red chutney (tomato chutney), hkjhkhd white chutney (coconut chutney) & sambar for breakfast.

Mor kuzhambu (Yogurt Curry)

Mor kuzhambu is a traditional South Indian yogurt curry. We prepare this curry using sour curd (yogurt), thus enriched with probiotic organisms. Hence, yogurt curry is not only a delicious curry but also a nutritious curry, and we can serve this to everyone young or old. Usually, we serve mor kuzhambu with plain rice or keerai sadam (rice with mashed greens). It is also a perfect side dish for paruppu adai.

Shallot Chutney

Shallot chutney also known as chinna vengayam chutney is a traditional chutney mainly prepared for young girls & pregnant women in our family. Shallots contain flavonoids that have powerful antioxidant properties, and they are also useful for improving emotional health & heart health. Other ingredients in this chutney are curry leaves & black grams. Curry leaves are rich sources of iron & folic acid and hence good for pregnant women. Black gram lentils contain calcium & other minerals required to increase the bone density, and hence useful for old women.

Tamarind Curry

Puli Kuzhambu or Tamarind Curry is a traditional south Indian curry prepared using garlic & shallots. We can enjoy its taste to the fullest only when the flavors of all the spices are completely infused into the curry. So this curry can be used for 2 or 3 days without being refrigerated (used for 15 days when refrigerated). Puli kulambu tastes divine when served with soft idli or spongy dosa/ uthappam/ appam the next day.

Millet Noodles

Millet noodles is a delicious gluten-free meal that can be prepared in a jiffy using instant ragi noodles. Finger millets (ragi) can be included into the children, women and also old people’s diet as they are rich in calcium and iron. Iron is fully absorbed by our body only in the presence of Vitamin C. So it is a good practice to add the ingredients rich in Vitamin C like tomatoes, bell peppers (kudamilagai), lemon juice, etc. into a recipe using ragi millets. Here I have used tomatoes & bell peppers into my ragi idiyappam, and we can also add a squeeze of lemon juice before serving.

Paruppu usili (Lentil Crumble)

Paruppu usili (vegetable lentil crumble) is one of the most popular south Indian side dishes served along with rice & kuzhambu. We can also serve this dish as a mid-morning snack to weight watchers, or pack it for school children. It makes them feel full and it contains protein, fiber, vitamins & minerals required for an active mind & body.

Citrus Rice

Citrus fruits are beneficial to boost our immunity, energy and also our mood and they aid in detoxification & digestion, this was the main reason that lemon rice was earlier prepared & packed for short travels. So even today we can pack this traditional rice dish for children’s lunch box as it helps to keep them active & energetic all through the day.

Soy Biryani

Generally vegetable biryani served in restaurants are greasy, overly spiced, and made of semi-cooked rice tossed with few vegetables. Hence I prefer to make simple flavorful delicious vegetable biryani at home, and I like to add textured soya for making protein-rich delicious biryani. Soy biryani is a wholesome meal and is usually served with refreshing raita.

Thayir Pachadi

Thayir pachadi (raitha) is the most common yogurt-based vegetable salad prepared in almost every part of India. We prepare thayir pachadi using cooked vegatables or raw vegetables and spice it up with black pepper, chopped green chillies or red chilli powder. Generally, we serve raitha as a side for flatbreads like chapathi, stuffed paratha, etc., and also for spicy rice dishes like biryani, tomato rice, etc.

Lemon Rasam

Rasam is a traditional South Indian soup served with rice. Earlier rasam was known as milagu thannee (literally meaning pepper water). During the colonial period this recipe was tweaked a little and known as mulligatawny soup. Even today, every south Indian finds this soup as a comfort food, and our lunch is incomplete without taking rasam. We prepare a different varieties of rasam using various spices, fruits, and lentils. Lemon rasam is one of the easiest rasam recipes and also one of the most delicious rasams.

Aama Vadai

Vadai are the most popular lentil patties prepared during Deepavali in South India. We prepare aama vadai using Bengal gram and ulundha vadai using black gram. We soak the left-over vadai in thayir (yogurt) and relish them as thayir vadai the next day.

Chinese Potato Fry

Siru kizhangu (Chinese potato/ koorka) is a healthy alternate for the common potato as it has medicinal properties. Chinese Potato fry is a tasty accompaniment specially for curd rice, sambar rice or any other rice dishes. We can also serve this potato fry along with Indian breads like chapathi, roti, naan, or poori.

Kootanchoru

Kootanchoru is a traditional one-pot meal prepared for lunch, and it is a complete meal with the carbs, protein, vitamins & minerals. My grandmother used to prepare this flavorful rice dish at our family gatherings especially in the summer vacation every year. She preferred to use the locally grown vegetables like drumsticks, drumstick leaves, raw banana, raw mango, jackfruit seeds, etc. and served us kootan-choru with home-made fried appalam & vadagam. I still remember the mixed flavors of vegetables, spices and deep-fried vengaya vadagam emanating from her kitchen when we all played in the courtyard. The main attraction for the kids in those days were the nutty jackfruit seeds & the mango seed encapsulated by tangy fleshy mango. 

error: Content is protected !!