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The ‘Parotta Date’ restaurant located in Velachery has adorned the walls with various porotta references in movies on its walls.
It's a delicious mix of sesame and cumin seeds, asafoetida powder, chilly powder and more.
The chutney has mango and jaggery as two main ingredients.
Turning brined mangoes into chutneys offer a whole lot of additional fiery flavours.
Be it a plate of rice, idli, dosa, upma or even tapioca, chammanthi podi aka chutney powder can be a perfect taste partner with any of them. While the popular podi is often made with coconut as the base, it can also be prepared with pulses and garlic for a variety flavour. It stays 'young' for
Kerala is probably one of the few Indian state where sea food is used to make delicious chutney.
This spicy and sour shallots chutney is a flavour bomb that explodes on your taste buds.
This spicy coconut chutney tastes amazing with rice, gruel and idli too.
The Wayanad MP, who is on a three-day visit to the state, had some hot pakkavada and chammanthi, along with kudam kulukki sarbath.
As oil isn’t added, the chutney powder has longer shelf life.