A traditional South Indian meal made with curd and rice & tempered with spices to give it more flavor & texture. A meal good for digestion.

Pan roasted crispy tender chamagadda/taro/arbi root with red chili, coriander powder and mustard seeds.

An authentic, delicious, unique root pickle related to turmeric and ginger, with the natural sharpness of ginger with raw mango flavor.

Shallots and berries cooked in a tangy tamarind sauce served with rice.

Chana Dal Chutney – To pair with some crispy Dosa!

Chettinad Style Egg Curry

Restaurant style Sukha Coconut Chutney. The perfect dip for idli, dosa and vada. So simple but super lip-smacking!

A delicious, tangy South Indian pork curry simmered with vinegar and spices and love. This one is made with coconut milk.

Tomato Mint Chutney is perfect as a side dish for idli or dosa. It is tangy, spicy and flavorful. The is quite simple and easy to make.

Curd Rice – South Indian recipe with yogurt and rice.

These Chettinad style Beet Croquettes aka Kola Urundai are spicy, delicious and melt-in-your mouth.

Alasanda vada or Black eyed peas croquettes are a traditional South Indian fried snack. They are crispy on the outside and fluffy inside.

If you have leftover rice in your refrigerator, think no further, this flavourful one pot rice dish can be made in a matter of 10 minutes.

Baby Indian eggplants (brinjals) are stuffed with a seasoned spicy sesame powder and then cooked into a curry.

A spicy sauteed yam fry from South India.

Pudding made with cracked wheat (bulgur), milk and jaggery.

No fail recipe for perfectly soft, white and fluffy idlis every time. Love these South Indian style rice cakes!!

Simple side dish made with cucumber, coconut and yogurt — traditional dish from Kerala.

Egg Pepper Masala – If you love eggs and a spicy dish, then this is a must try.

Bread Uttapam – South Indian breakfast with how-to video.

Dry potato curry with curry leaf spice powder.

Simple spicy Indian stir fry – It is one of the most reliable dish to clean up your fridge stock.