Kadambam refers to mixture of different things. Kadamba kuzhambu is a mixed vegetable gravy. It is served in Kovil / temples as prasadam. Onions, Garlic and Tomato are not added to this Kuzhambu. Brinjal, Okra, Pumpkin, Ridge gourd, Carrot, Broad beans, Raw Banana, Potato, Sweet Potato, Yam are the vegetables that can be added to this Kuzhambu. Please check below for step by step instructions and pictures for preparing Authentic South Indian Kadamba Kuzhambu.
Avial / Aviyal is a common item found in Tamil Nadu Lunch Menu. Although the recipe is native of Kerala, We can find this avial served in Tamil Nadu Thali. Avial is also served as a side dish to Adai. As a Kid, I omit this aviyal and my mom usually don't make it. After marriage, when me and my hubby are invited for a feast in my aunt's place, I tasted this Aviyal .We both liked it a lot and I immediately got this recipe from my aunt. Since then, I cook this aviyal atleast 15 days once. Please check below for step wise instructions and pictures for preparing South Indian Avial.
My mom used to prepare senai kizhangu / Elephant Yam as either masala poriyal or fry. Senai Kizhangu masala poriyal and Curd Rice makes a great combination. Check below for the spicy senai Kizhangu masala poriyal.
