Quick Kanchipuram Idli (with leftover Idli batter): Step by Step

'Kanchipuram Idli' gets its name from a town in Tamil Nadu, India called 'Kanjeevaram' or 'Kanchipuram'. It is in Kanchipuram, in the renowned Sri Varadarajaperumal Temple, that this dish is served traditionally to the deity. In Iyengar parlance, the temple kitchens are termed as 'Madapalli' , and it is here that this 'Kovil idli' (temple … Continue reading Quick Kanchipuram Idli (with leftover Idli batter): Step by Step

Manathakkali Vatha Kuzhambu with Shallots/Small Onions/Chinna Vengayam (With Garlic Recipe) – Step by Step

Vatha Kuzhambu ("vathal" meaning fried, and "kuzhambu" meaning curry) is one of the star dishes of TamBrahm (Tamil Brahmin) households. It is a curry made solely with tamarind broth, without lentils, and it typically may or may not contain vegetables. It usually consists of a type of "vathal", like the sundakkai vathal, or manathakkali vathal (as in today's … Continue reading Manathakkali Vatha Kuzhambu with Shallots/Small Onions/Chinna Vengayam (With Garlic Recipe) – Step by Step