Hunase (Tamarind) Gojju and Pongal/Kichidi are a culinary match made in kitchens. Each dish complements and enhances the total gastronomical experience. If you love Pongal or Kichidi, fall deeper in love by eating with this spicy, tangy side-kick.
Has your fermented Dosa batter gone sour? Fret not. Use the batter to make these deliciously savory cupcakes, called Ponganalu. They are crispy outside and spongy inside! Kid-friendly too.
This Gongura/Roselle leaves Pappu (Dal) will leave an explosion of delicious flavors in your mouth. Easy to make, this dish is a great introduction to the wonderful cuisine of the Deccan Plateau.
This North Indian curry made with cauliflower and peas is delicious! Incorporating whole and blended spices, this simple dish pairs perfectly with roti or rice.
Sprouts are an easy, delicious and nutritious plant protein you will fall in love with. Try out this Sprouted Moong-Cucumber Kosambari Salad for your lunch, snack or side dish.
Peanut-Coconut Chutney is one of those remarkable recipes that pack flavor, texture, and nutrition, making it a wholesome vegan dish. And what’s not to like about this chutney? It’s mildly sweet, spicy taste and crunchy texture will have you reaching out for more helpings. Enjoy with hot dosa, idli, or turn it into a dip with your favorite chips!
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