Theeyal is a Kerala dish and it is very delicious with rice. It goes well with idly, dosa, appam and chapattis. Theeyal is made from a spice mixture consisting of roasted coconut, coriander seeds, dried redchili and fenugreek. [' more . . . ']
Aviyal is delicious side dish prepared in Kerala . It is mixture of vegetables together with curd and coconut.It is included in most festive days.It is believed to have its origin duing Mahabharatha period by Bhima. [' more . . . ']
Idli is a traditional breakfast item very common in Southern India. It is prepared by steaming the batter made with rice and ulundu.There is no clear evidence on the origin of Idli, one of the most popular dish in South India. A variety of idlis are prepared by adding other ingredients like vegetables, semolina etc. Idli tastes best [' more . . . ']
Dosa is a thin crispy rice crepes made from a fermented batter of rice and lentils mixed together.Dosa is believed to have its origin in Udupi of Karnataka state.It is a frequently used breakfast dish in most South Indian homes.Various variery of dosa is prepared now a days.Its prepared using rice and urad dal as its major contents.. Dosa [' more . . . ']
Rasam, a spicy thin soup made out of Tomatoes & Tamarind fruit pulp, is eaten as appetizer or a second course when served with rice & curries in traditional South Indian meals. Rasam is considered a digestive aid in Kerala meals by many old timers. [' more . . . ']
Sambar is a very popular side dish in South India which is believed to have its origin in 18th century. Each places have their own style of sambar preparation.The taste depends on the variety of spices we use while preparing it. It is an inseparable dish for all festive occasion .Sambar is prepared using the lenthil [' more . . . ']
There are countless versions of mango pickle in India with each region having its own host of recipes. This one is from the Southern state of Kerala/Tamil Nadu. [' more . . . ']
