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Brinjal Sundakkai Manathakkali Kara Kuzhambu is a traditional South Indian tamarind-based curry, bursting with bold flavors and packed with the goodness of medicinal ingredients. The slightly bitter manathakkali vathal (black nightshade berries) and tangy sundakkai vathal (turkey berry) pair beautifully with tender brinjals, creating a spicy, tangy kuzhambu that goes perfectly with hot steamed rice. …

Tangy & Spicy Kara Kuzhambu – Brinjal, Sundakai & Manathakali Special Read More »

Ingredients For the Kuzhambu Base For the Ground Masala Paste For Tempering Method Serving Suggestion Serve the hot White Pumpkin Mor Kuzhambu with steamed rice, a dry curry like beans poriyal or cabbage stir-fry, and crunchy appalams/papads on the side. Tips & Variations

🌿 Ingredients 🍳 Preparation Tip for restaurant-style taste: Cook everything on high flame and toss quickly to get that smoky fried rice flavor.

Jeera Rice Ingredients: Instructions: Chettinad Chicken Gravy Ingredients: For Chettinad Masala: Instructions: Enjoy your flavorful meal! Let me know if you’d like tips or variations. 😊

Ingredients Instructions Serving Suggestions Serve hot with raita, papad, or a simple cucumber salad. Enjoy your vibrant, flavorful beetroot pulao!

Ingredients: Instructions: Step 1: Preparing the Soya Chunks Step 2: Making the Gravy Step 3: Adding Soya Chunks and Capsicum Step 4: Finishing Touches Serving: Serve the soya chunks and capsicum gravy hot with steamed rice, jeera rice, or roti. Enjoy your delicious meal!

Ingredients For the Kuzhambu: Instructions Tips Enjoy your Avarakai Poondu Kuzhambu!

Ingredients Instructions Tips Enjoy your delicious banana stem soup!

Ingredients: Instructions: 1. Preparing the Rajma: 2. Making the Gravy: 3. Combining the Rajma and Gravy: 4. Garnishing and Serving: Enjoy your hearty, flavorful Rajma Gravy!