This Andhra-style ridge gourd chutney is taste with nutrition. It can be mixed with rice or eaten with dosa or rotis and is very easy to make.
Peerkangai (ridge gourd) kootu is a common dish in Tamil Nadu. This dish combines moong dal with ridge gourd. It's a great accompaniment with rice and rasam. It can also be eaten along with rotis.
Simple yet flavoursome, this Kerala-style chutney is perfect when you need a quick accompaniment for dosa at breakfast.
This fried fish marinated in turmeric and cooked in mustard, garlic and tomatoes is a typical Oriya dish and goes extremely well with rice.
Crispy fried prawns flavored with a homemade spice paste made of curry leaves, red chillies, urad dal and chana dal.
Bottle gourd, onions and green beans are sauteed with herbs, garlic-ginger, lime juice and curry leaves.
An unusual chutney made with curry leaves, onions and tamarind pulp.
Marinated with flavours, crabs are dipped in batter, fried an tossed in freshly made coconut masala.
Perfect for summer, as a main dish or starter, minced chicken in white sauce, cream and spiced butter, chilled overnight.
Chicken marinated with coriander and lemon and cooked on high heat with curry leaves.
About Kombu Barthad Recipe: Kombu barthad, quite simply put is mushrooms cooked with chillies, curry leaves and coconut vinegar. It's essentially a Coorgi dish but is also enjoyed in large parts of Karnataka.