Cauliflower Kuzhambu is a south indian kurma kuzhambu variety which goes well with idli,dosa,chapati and poori. The combination of the sambar powder and grinded coconut paste gives a nice taste to this kuzhambu. It is very simple and easy to make. Lets look at the method to make this kuzhambu. Preparation Time : 20 mints | Cooking Time : 30 mints | Serves : 3 - 4 Ingredients : Oil - 4 tbspn Mustard Seeds - 1 tspn Cauliflower - 1 cup Onion - 1/3 cup Tomato - 1/4 cup Ginger Ga

Kovakkai is also known as Tindora / Ivy gourd. This is also known as Dondakaya Pachadi. This is a popular thogayal variety in andhra which is made of tindora. It is perfect to be served with the hot steaming rice and ghee. The addition of onion,garlic and g.chili add nice flavor to this thogayal. Lets look at the method of making this thogayal. Preparation Time : 20 mints | Cooking Time : 15 mints | Serves : 4 Ingredients : Oil - 3 tbspn Tindora/Kovakkai - 12 - 15 nos Onion -

Capsicum / Bell Pepper Stir Fry is a dry curry or poriyal variety simple and easy to make. This is perfect to serve as side dish for pulao , roti or rice varieties. The crunchy texture of capsicum and roasted besan flour gives nice flavor and taste to the poriyal. Today i made this with red and green color capsicum. You can also use multi color or only with green capsicum. Lets look at the method to make this stir fry. Preparation Time : 10 mints | Cooking Time : 15 mints | S

Kothavarangai is also called as cluster beans. Its a very simple south indian dish taste excellent with hot rice and ghee. As no grinding is required to this kootu , its very easy to make. Lets look at the steps to make this kootu recipe. Preparation Time : 20 mints | Cooking Time : 20 mints | Serves : 2 - 3 Ingredients : Oil - 1 tspn Mustard seeds - 1 tspn Urad dal - 1/2 tspn Red chilies - 1 Curry leaves - a sprig Cluster beans - 1/4 kg Toor dal - 1/3 cup Brown Chick