MORE KUZHAMBU/ SPICED BUTTERMILK CURRY

         More kuzhambu is a South Indian gravy variety famous in Kerala and parts of Tamil Nadu. It can be compared to the Punjabi kadhi of the Northern subcontinent. The dish was traditionally made when butter were made at home by churning curd for hours. The remnant buttermilk was spiced up to make more-kuzhambu.

COCONUT MILK RASAM / THENGA PAAL RASAM

    Rasam is a southindian soup served as an accompaniment of rice for lunch. It's main purpose is to help in digestion. It is prepared by blending spices n herbs like pepper, cumin seeds, red chillies, coriander leaves, garlic and curry leaves in tomato and tamarind juice.

BRINJAL / KATHIRIKAI ENNAI KUZHAMBU

                                   This is a renowned recipe of tamil nadu and is one of the favourites among the southies. If you have not tried this then just give it a try. It is usually paired with veg koottu or veg poriyal . Even plain boiled eggs will make it complete. The gravy is blended with rice and is had for lunch. 

CHICKEN PEPPER CURRY

     Indian curries are usually a house of flavors with a lot of spices and herbs. This curry is no exception. The authenticity of this chicken curry lies in the roasting and grinding part. Not only that, the spices added in for seasoning makes the whole dish aromatic...The dish is supposed to be had with steamed rice.. but it tastes equally good with rotis (indian flat bread), idlis (indian savory rice cake) and dosas (indian pancakes) too..