COCONUT RICE/ THENGAI SADAM

 

     Coconut rice falls under the comfort food category and can be made in minutes if there is cooked rice in hand. Leftover rice works best for this recipe as the cooked grains are distinct which is vital in this dish.

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.