Andhra Pulihora

I was searching for authentic Andhra Pulihora or Andhra Tamarind rice for a long time. 8 months back, I tasted it in my friend Sudha's  house and I loved it. So I asked my friend to share the recipe. She was kind enough to hand written the recipe. She gave me the recipe long time back. Since then I have tried it many times. I have also posted my mom's Puliyodharai.  There are some difference in both versions. Ginger and Green Chilli are added in this pulihora. My mom usually adds red chilli and pepper. Both are my favourite. Please check below for step by step instructions and pictures for preparing Andhra Pulihora.

Vathal Kolambu | Sundakkai Vatha Kuzhambu

Turkey berry known as sundakkai in Tamil is rich in medicinal value. We have a plant in our home garden in India. I was missing this after coming to US. Last week I was lucky enough to spot the dried berries in Indian grocery. Sundakkai aids in digestion and good for health. The bitter taste of this vathal tempted me to make my mom's vatha kuzhambu. It can be taken as a side dish to Rice with Appalam. It also goes well with Idli and Dosa. Please check below for step by step instructions and pictures for preparing  my mom's version of South Indian tangy Sundakkai Vatha Kuzhambu.

Tamarind Sevai | Puli Sevai

String hoppers or Idiyappam is a south Indian Breakfast recipe. It is prepared using rice. My mom usually makes the Idiyappam from scratch in home. As I don't have the Idiyappam vessel in US, I buy the instant Idiyappam from Indian Groceries. There are many versions of this sevai /santhakkai / Idiyappam /Rice Noodles / Indian Noodles. I have already posted lemon sevai and tomato sevai. Please check below for step by step instructions and pictures for preparing South Indian tamarind sevai | Puli Sevai.

Paruppu Urundai Kuzhambu | Step by step pictures

Paruppu Urundai Kuzhambu is a spicy South Indian gravy prepared by cooking lentil balls in tamarind gravy. This tangy lentil balls gravy is a traditional recipe of Tamil Nadu. Lentil balls are steamed in Idli vessel and added to the tamarind sauce. Alternatively the lentil balls can be added directly to the tamarind sauce without steaming. Paruppu Urundai Kuzhambu can be served as a side dish to rice. Please check below for step by step instructions and pictures for preparing South Indian Paruppu Urundai Kuzhambu.

Chat Chutney | Green Chutney and Sweet Chutney

Green Chutney and Sweet Chutney are the two chutneys used in almost all Indian Chats. Green chutney is prepared from fresh mint coriander leaves. sweet chutney is prepared from dates, tamarind and Jaggery. These Chutneys can also be served as a dip to samosa and other appetizers. Please check below for step by step instructions and pictures for preparing two chaat chutneys - Green chutney and sweet chutney.

Pavakkai Puli Kuzhambu

Bitter melon is rich in nutrients and has lot of medicinal uses.Bitter gourd / Bitter melon is known as Pavakkai in tamil, Kakarakaya in telugu and Karela in hindi. Pavakkai puli kuzhambu is a spicy south Indian gravy prepared by cooking pavakkai with spices and tamarind juice.  This tangy gravy goes well with rice. It can also be served as a side dish to Idli and Dosa. Please check below for step by step instructions and pictures for preparing South Indian Pavakkai Puli Kuzhambu.

Murungakkai Puli Kuzhambu | Drumstick Tamarind Gravy

Drumstick tree is a most common tree in  India.  Drumstick vegetable is antibacterial and the drumstick pods are rich source of Vitamin C, calcium, phosphorous. Drumstick is often recommended for pregnant women. Drumstick vegetable is called as Murungakkai in tamil. Murungakkai puli kuzhambu is a spicy south Indian gravy prepared by cooking drumstick with spices and tamarind juice.  This tangy gravy goes well with rice. It can also be served as a side dish to Idli and Dosa. Please check below for step by step instructions and pictures for preparing South Indian Murungakkai Puli Kuzhambu

Thotakura Pulusu

Amaranth Leaves are rich in iron. This is one of the easily available green vegetables in my place. I ended up buying this every week. I prepare poriyal or kootu with these leaves. This time, I tried a new recipe. I got this recipe from vahrehvah site.  Amaranth leaves are called Mullai keerai in tamil and thotakura in telugu. The green leaves are cooked in tamarind gravy and this can be served as a side dish to Rice. Please check below for step by step instructions and pictures for preparing Thotakura pulusu or mullai keerai puli kuzhambu.

Puliyodharai

Puliyodharai is one of the famous prasadam recipe given in Hindu Temples. As a kid, my mom takes me daily to Vishnu temple in tamil month Margazhi. I love to hear my mom reciting thirupaavai in that early breeze and sometimes I join with her singing. One of my favourite prasadam from temple is this Tamarind Rice. It tastes divine. Puliyotharai is a hot spicy sour rice. This rice stays good for 2 days and my mom prepares this tamarind rice during our long trips. I love to have puliyotharai with coconut chutney. Please check below for step by step instructions for preparing South Indian Puliyodharai. 

Chettinad Poondu Kuzhambu

Chettinad Poondu Kuzhambu is prepared by cooking Garlic cloves in Tamarind gravy and other Indian spices. This spicy gravy is usually served as a side dish to Rice. It can be also served as a side dish to Idly and Dosa. We have tried many vegetarian recipes in Anjappar. I really love Anjappar Poondu Kuzhambu. Please check below for step by step instructions and pictures for preparing chettinad poondu kuzhambu.

Pepper Tamarind Rice

Yesterday I was chatting with my mom about Lunch box recipes. She recalled her college days and told my grandma's tamarind rice was a big hit among her college friends. She used to carry minimum 3 lunch boxes whenever my grandma prepares this tamarind rice. Immediately I noted down the recipe and prepared it today.  Please Check below for Step by step instructions and pictures for preparing my Grandma's Recipe - Pepper Tamarind Rice 

Ennai Kathirikkai Kuzhambu

Brinjal is called as Kathirikkai in tamil, Vanakaya in telugu and Baigan in hindi.  It is one of the common vegetable in Indian Kitchen. There are two ways of preparing this Brinjal Curry. One method is stuffing the masala in cross-cut brinjal and frying it. The second method is frying the lengthwise cut brinjal in gingelly Oil and adding spices to it. The second method is more easier. Please check below for step by step instructions and picture for preparing easy and tasty Ennai Kathirikkai Kuzhambu.