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 . . . ']
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 . . . ']
It is a preparation of vegetables in yoghurt with thick gravy. Sliced plantains known as nenthra-kaya and yams (chena) are boiled in water with salt and chillies. [' more . . . ']
Channa Masala is spicy masala chickpeas - and can be as mild or as hot as you like it! It is a classic North Indian vegetarian dish - and is either eaten with rice or roti (chappati) as a main meal - or is served as a side-dish with a non-veg dish .
