Let the preparation cook for 2-3 minutes on low flame till the vegetables and the coconut paste blend well. Put the preparation in a bowl, add curd and mix it well. 4. 7. Avial is ready. Garnish with ...

Poriyal Poriyal refers to a South Indian stir-fry dish made with assorted vegetables such as beans, cabbage, carrots, or ...

Soft, steamed rice cakes served with a tangy tomato chutney. This combination is light and typically under 200 calories per ...

We bring you a twist on this classic dish-Egg Appam, a delicious variation that adds a protein-rich egg to the centre of the ...

When vegetables are cooked add tamarind pulp. Bring to boil and remove. 4. Temper with mustard seeds, chopped onions, curry, leaves and asafoetida. Sprinkle chopped coriander leaves.

chilli and vegetable oil. Curries from South East Asia require different seasoning from Indian curries. Thai curry pastes tend to be hotter and more fragrant than Indian ones, and are flavoured ...

This South Indian dish goes well with seafood and vegetables. Curry leaves are used frequently in this part of India. When you find a fresh bunch, put them to dry on a towel on top of the boiler ...