Simple, practical, and full of everyday flavour, Butternut Squash Thoran (South Indian) is a vegetarian South Indian main course made with coconut oil, mustard seeds, and green chili in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Fragrant, comforting, and easy to serve as a complete meal, Chia Seeds Curd Rice (High Protein) is a vegetarian South Indian breakfast, main course made with chia seeds, water, and coconut oil in about 32 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Zucchini Poriyal Recipe is a vegetarian South Indian main course made with zucchini, oil, and mustard seeds in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Instant Pot Pumpkin Sambar is a vegetarian South Indian main course made with toor dal (split pigeon peas), pumpkin, and ghee in about 60 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Mango Rasayana (Mavina Seekarane) is a vegetarian South Indian dessert, side dish made with mangoes, coconut milk, and jaggery in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Instant Pot Kerala Kadala Curry is a vegetarian South Indian main course, side dish made with tomatoes, garlic cloves, and ginger in about 390 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Crisp at the edges and tender through the middle, Vegetable Fried Idli is a vegetarian South Indian breakfast, main course made with left over idlis, oil, and ginger garlic paste in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Sweet, inviting, and made for sharing, Sweet Pongal (Sakkarai Pongal) is a vegan, vegetarian South Indian dessert made with skinless split moong dal, raw rice, and cloves in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Chana Dal Payasam Instant Pot is a vegan, vegetarian South Indian dessert made with chana dal, water, and organic jaggery in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Crisp at the edges and tender through the middle, Mushroom Pepper Fry (Pepper Mushroom) is a vegetarian South Indian side made with simple everyday ingredients in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Rava Uttapam (Sooji Uttapam) is a vegetarian South Indian breakfast, snack made with simple everyday ingredients in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Crisp at the edges and tender through the middle, Beetroot and Chickpea Stir Fry is a vegetarian South Indian main course made with beetroot, cooked chickpeas (garbanzo beans), and onion in about 23 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.