Jeera Rasam | Cumin Soup

Jeera Rasam | Cumin Soup

Jeera Rasam | Cumin Soup Digestive Soup Rasam is actually a South Indian soup, eaten with other dishes or had by itself. It is a spicy-sweet-sour stock traditionally prepared using kokum, kodam puli, tamarind, or dried green mango powder (amchur) as a base along with...
Oil Fried Brinjal Curry | Ennai Kathrikai Kuzhambu

Oil Fried Brinjal Curry | Ennai Kathrikai Kuzhambu

Ennai Kathrikai Kuzhambu | Oil-fried Brinjal Curry Eggplant Curry In this recipe of the Bhaga Shastra, brinjals are fried or sautéed in oil (ennai) first. Hence the name ennai kathirikai in Tamil language which means ‘brinjals in oil’ or ‘oily brinjals’. Kuzhambu are...
Meetha Dal | Jagannath Puri Mahaprasad

Meetha Dal | Jagannath Puri Mahaprasad

Jagannath Puri Mahaprasad | Meetha Dal Offering to the Divine   Of all naivedyams offered at different temples across India, the greatest spread of naivedyam or bhog to the divine is that of Bhagavan Krishna i.e Jagannath, of 56 (chappan) items of food. This is...
Avial – Tiruvanantapuram PadmanabhaSwamy Neivedyam

Avial – Tiruvanantapuram PadmanabhaSwamy Neivedyam

Avial - Padmanabhaswamy Neivedyam Mix-vegetable gravy Avial is a creamy vegetable dish whose main ingredients are seasonal vegetables, coconut and curds seasoned with coconut oil and curry leaves. This dish is served as prasadam at the famous Padmanabhaswamy temple in...
Pepper Rasam

Pepper Rasam

Pepper Rasam (with coconut & milk) Spiced soup Rasam is a centuries-old heart warming soup preparation that never misses a place in a traditional Hindu Menu. It has a distinct sour, peppery and chilly taste that makes it a true repository of flavours.   Jump...
Avarakkai Poriyal

Avarakkai Poriyal

Avarakkai Poriyal | Broad Bean Curry Vegetable accompaniment Avarakkai Poriyal is a curry made from broad beans, also referred to as ava beans or horse beans. Here we are presenting the original recipe as given in Bhaga Shastra   Jump to Recipe Introduction About...