Murungai Keerai Kootu is a great way of including moringa leaves/drumstick leaves into your diet.
This delicious kootu is a great accompaniment to both rice and rotis.
Murungai Keerai Kootu | Drumstick Leaves Kootu
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Category: Tamil Nadu
Pesarattu Paddu | Pachai Payaru Paniyaram | Whole Moong Dal Appam
Pesarattu Paddu is a Whole Moong Paniyaram made with Pesarattu batter.
Also called Pachai Payaru Paniyaram, this is a very easy to make snack and is elevated when paired with Allam Pachadi (Andhra Ginger Chutney).
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Kothimeera Podi | Kothamalli Podi | Coriander Leaves Powder
I am on a spree of making podis and pachadis, and my father paved the way for another traditional recipe by getting me a huge (simply huge) bunch of oh-so-fresh-and-tender coriander leaves (Kothimeera in Telugu, Kothamalli in Tamil). I could think of so many recipes in which I could make
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Hotel Style Coconut Chutney | Kobbari Putnala Pappu Pachadi
Today, I present Hotel Style Coconut Chutney (called Kobbari Putnala Pappu Pachadi in Telugu). It is THE best kind of chutney, especially for Medu Vada | Garelu. In most households, the traditional coconut chutney rules the roost. However, it is cholesterol-laden and goes rancid very soon. Hotels cannot afford to keep
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Murungai Keerai Adai | Adai with Moringa Leaves
Sometimes, it is the dishes that I make most often that get left off the blog because I am so focused on the something new and different. One such recipe is this recipe for Murungai Keerai Adai (Paruppu Adai with Moringa Leaves). I have the recipe for the healthy, protein-rich
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Ragi Idiyappam | Perfect Springy, Soft, Healthy String Hoppers
I have been meaning to post the recipe for Idiyappam for the longest time, but it was always on the back burner. This week’s Foodie Monday Blog Hop theme of Steamed Dishes came as the perfect vehicle for me to post this recipe. In addition, because I am trying to incorporate millets
