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Mutte Thoran
Mutte thoran is a scrambled egg dish from Kerala. Eggs cooked with spices that are commonly used in South Indian cuisine is a dish that is so flavourful that will appease any palate. So why wait, just make it and enjoy the taste.
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Peanut Pachadi
This is a South Indian style peanut chutney. Roasted peanuts ground with a simple yet flavourful mixture of Madras onions sautéed with garlic, cumin seeds and dried red chillies. It is further tempered. It makes a wonderful accompaniment to idli or dosa. This pachadi is definitely a must try.
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Vada Pav
There are scores of people for whom vada pav is way to fill their stomachs on working days. This famous vada pav is every Mumbaikar's pride. Tasty batata vadas (potato fritters) placed inside a pav (bun) along with generous chutneys never fails to impress anyone.
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Bharda Bhaat
Bharda Bhaat, a specialty of Vidarbha region of Maharashtra, is a simple flavouful rice dish made with ingredients which are easily available in every home. It is a one-pot meal which is spicy, filling and delicious too.
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Cherupayar Curry
Whole green gram or sabut moong is called cherupayar in Malayalam, the local language of Kerala. Here is a traditional curry made with green gram cooked in a flavourful coconut based masala. It can be served with puttu or idiappam to make a wholesome meal. You can serve this curry even with rice or porotta.
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Chicken Perattu
Marinated chicken sautéed in flavourful but simple masalas and served hot with Malabar parotta makes an absolutely lip-smacking meal. This delicacy from Kerala is sure to win your heart in no time. Once you eat this you will want to make it often.
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Olan
Olan is a dish brought to you from the state of Kerala in South India. It is a light and subtle-flavored dish prepared from white gourd or ash-gourd, black-eyed peas and coconut milk and seasoned with coconut oil. It is a dish which is a must during festivals and served as part of a Sadhya.
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Pineapple Pulissery
Pineapple pulissery is a popular traditional curry from Kerala. Made with pineapples, coconut, yogurt and a few spices, it is served in onam sadya feast. It has the perfect balance of tastes ranging from sweet, sour, spicy, and salty!
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Yelwani Amti
This gravy is made as an accompaniment for puran polis in Marathwada, a northern parts of Maharashtra. This not just serves as a great side dish but also helps in using up the water used for cooking the chana dal for puran polis. It certainly is a smart way of using the resources without wasting anything.
