Avial is a traditional mixed veg curry from Kerala with the goodness of drumstick, chopped pumpkin, ash gourd, beans, yam (jhimikand), tindora and carrots.
Peerkangai Kootu is a delicacy from Tamil Nadu which is a protein-rich veg gravy made with ridge gourd, moong dal, and shredded coconut.
South Indian-style okra, a dish made with okra, coconut, and a few spices, is ideal for a light lunch when served with chapati.
This Malabar dish is made with black chana and an assortment of spices. Other ingredients needed for the dish include classic Keralite spices like coriander and mustard seeds.
Poriyal is a famous South Indian sabzi that is made by sautéing vegetables with South Indian spices. This simple sabzi is a staple dish among South Indians.
A curry made with potatoes and a flavourful gravy, aloo kurma is influenced by Andhra cuisine and is elevated to a whole new level when served with Pulao or Biryani.
Wholesome curry with shallots cooked in a rich coconut gravy full of tamarind extract, curry leaves, fenugreek and red chillies! Aren't you slurping already?