VIRUNDHOMBAL

Tomato Thokku is a flavorful South Indian condiment made with ripe tomatoes, spices, and a touch of jaggery. It’s tangy, spicy, and mildly sweet—perfect to pair with idli, dosa, chapati, or even curd rice. This thokku is not only easy to prepare but also stays fresh for days when stored properly. In this post, I’m sharing all my tips and tricks to make the perfect tomato thokku just like we do at home. Once you try it, it’s sure to become a regular in your kitchen! Our First Star : Tomato   Use fresh, red, ripe tomatoes for this thokku. Wash the tomatoes thoroughly and gently wipe them with a clean white cloth, making sure there are no water droplets on the surface. Make a circular cut around the top and remove the stem. There's no need to chop or cut the tomatoes for this recipe. Take your time with the cleaning and drying process—this is one of the most important steps in achieving the perfect thokku. Tamarind : The Natural Preservative Our next key ingredient is tamarind. Clean ...

Tomato Puli Milagai is a unique and flavorful side dish recipe that holds a special memory for me. A few years ago, I prepared this dish for idli during my Grandpa’s visit, and he loved it so much that he gave it its name – Tomato Puli Milagai. Though it’s a simple one-pot recipe, I had postponed sharing it until now. Finally, I’ve recorded a step-by-step video to guide you through this delicious dish! This mildly spiced Tomato Puli Milagai is made with small onions, green chillies, juicy red tomatoes, mustard seeds, fenugreek, jaggery, asafoetida, and curry leaves. It's packed with authentic South Indian flavor and comes together in just 20 minutes, making it the perfect side dish for idli, dosa, or even curd rice. Is Tomato Puli Milagai Spicy? Not really! It's a mild to medium-spicy dish. The green chillies blend beautifully with the tomatoes, mellowing the overall heat. You can adjust the number of green chillies to suit your taste. What Makes This Dish So Delicious? Small o...

If you're looking for a healthy and flavorful South Indian dish, this bottle gourd kootu recipe is a must-try! Made with tender bottle gourd (lauki), protein-rich dals, and a fresh coconut masala, this simple kootu is not just delicious but also packed with nutrition. It’s light enough to enjoy as a salad and hearty enough to serve as a side dish with rice or chapati. Known for its cooling properties, bottle gourd is one of the best vegetables for summer, helping with hydration and digestion. This easy pressure cooker kootu comes together in minutes and is perfect for anyone who loves traditional, healthy South Indian food. Whether you're craving a quick lunch, a vegan side, or a refreshing Indian salad recipe, this kootu is sure to become a favorite! Let’s see some important tips for making perfect kootu. If you want your kootu recipe to be simple yet super delicious, it's all about using the right techniques rather than following tough methods. First point: Always rinse t...

Today we are going to see a simple and nutritious Black Chickpeas Salad, perfect as a wholesome meal! Black chickpeas (kala chana) are packed with protein, fiber, iron, and antioxidants, making this salad both tasty and highly nourishing. We combine fresh vegetables like cucumber, tomatoes, onions, and grated carrots with perfectly cooked black chickpeas, seasoned with pepper powder, green chillies, and fresh lemon juice. When prepared carefully, this salad becomes a complete, refreshing, and healthy meal! Important Tips for Best Results  Cook the black chickpeas until soft to ensure they are easy to digest and mix well with the vegetables. Chop onions and tomatoes finely to get a balanced texture and flavor in every bite. Add pepper powder, green chillies, and lemon juice in the right quantities to bring out the best taste without overpowering the salad. Make sure the vegetables and spices are added in correct proportions for a perfect flavor balance. Serve immediately after mixin...

Looking for a simple, flavourful lunch that comes together in just 20 minutes?Try this easy and traditional Poricha Kuzhambu!This comforting South Indian kuzhambu is a lifesaver on busy days—no tamarind extraction, no garlic or onion peeling required. Just use fresh vegetables of your choice, toor dal, and a fragrant, freshly ground masala made with urad dal, pepper, cumin, dry red chillies, and coconut. Back in my childhood, my mom often prepared this kuzhambu with garden-fresh drumsticks—it’s still one of my all-time favourites. This recipe is similar to our traditional puli illa curry (tamarind-free curry), with its signature roasted and ground spice-coconut paste. There's no need for any store-bought masala powders, except a little turmeric powder. In this version, I’ve used drumstick, brinjal, and potato, but you can mix in vegetables like broad beans, chayote, carrots, or green beans. If you're using a mix, be sure to balance the quantity so the dal doesn’t get overwhelme...

Welcome to our new series featuring my beautiful cast iron vessels! During our recent trip to Madurai, we discovered the wonderful Sikandar shop, where we picked up these stunning cast iron vessels. They have an amazing variety of products, and we were impressed with the quality. In today's post, I'll show you how to make a delicious sweet potato fry using one of our new cast iron skillets - and the best part? It's made with very little oil! Sweet potatoes are a staple in our kitchen, adaptable to countless preparations like fries, sabji, and roasts. This pan-fried version is quick and delicious, seasoned with a simple mix of crushed garlic and homemade red chili flakes. Customize the spices to your taste and enjoy a flavorful side dish.  This pan-fried sweet potato recipe is one of the easiest ways to get crispy sweet potatoes without any complicated steps. Many recipes suggest parboiling or steaming the sweet potatoes first to shorten the cooking time. However, this recip...

Today we are going to see a delicious South Indian style paneer kurma made with a combination of all the spices. A perfect kurma that you can pair with dosa, chapathi, rice, poori and other tiffin items.  My search for gravy, especially kurma varieties, has been my long-time interest. More than dry curry, I prefer kurma varieties and explore different options. Also, I like to prepare kurma to pair it with different tiffin or rice dishes. This paneer kurma is also one such recipe. The coconut oil, coconut, fennel, cumin, red chillies, coriander seeds and whole garam masala make this kurma lip-smackingly yummy and a perfect rich kurma. You can very well make this kurma with mushroom, cauliflower, soya chunks or mixed vegetables.  Similar Recipes Green Peas and Paneer Gravy  Paneer Butter Masala   Paneer Methi Masala Shahi Gobi Masala Broccoli Masala Rajma Masala   Mushroom Butter Masala Easy Chana Masala  Easy Moth Dal Sabji   Green Peas Masala...