Pongal is also a celebration marked by exquisite treats and mouthwatering foods. From the sweet Sakkarai Pongal to the savory ...

Crispy, golden, and packed with flavour, South Indian pakodas are the perfect winter snack. From the classic Masala Vadai to ...

A feast of traditional South Indian cuisine is served during Pongal, a colourful harvest festival. Read about six authentic ...

Remove the skins and mash the flesh, then set aside. Add the vegetable oil to a large saucepan over a low heat and stir in the urad dal to toast for a few minutes. Add the mustard seeds ...

Add mustard seeds and let them crackle. Now add urad dal, dry red chilli, and curry leaves. Fry for a few seconds. Pour this tempering over the chutney and mix. Serve this Neer chutney with idli, dosa ...

A popular appetiser during Pongal celebrations is vada, which is deep-fried lentil fritters. These crunchy delights, which are made from split chickpeas (chana dal) or black gramme (urad dal), are ...

The South Indian staple, medu vada has its own place in the festive feast of Pongal. The deep-fried fritters are made with urad dal batter and the go-to spices. With a distinct hole in the centre, ...

It is soft in the center and crispy around the edges. Vada is a crispy, doughnut-shaped fritter made from urad dal batter, fried to perfection. It is often paired with sambar and coconut chutney.

Urad dal, incorrectly called black lentils which are different beans ... As a fan of rice, I was eager to dip a piece of idly into sambar. Vada are savory donuts and pair well with idly. Vada at top ...

1. Wash the rice and the dal and soak for a few minutes. 2. Wash the baby potatoes well and cut them into halves. 3. Crush the green chillies and ginger in a mortar and pestle. 4. Heat the ghee in ...

Avial is a nutritious curry made from mixed vegetables and prepared in an extremely unique coconut and yoghurt base gravy.