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The legends say that up to 64 tuskers would be lined up for the grand celebrations that took place in the temple, especially during the last 10 days of the Chingam month.
The first thing you should remind yourself is to make the most of the festival by keeping your sugar levels in check.
While from Ernakulam to Thiruvananthapuram it is made with almost all available vegetables, north Keralites use only yam, plantain and chickpeas in their koottu curry.
It can be made with pineapple, banana or mangoes.
These days, many people use inji curry as a dip as well, with breads and savouries.
Sweet potatoes contain beta-carotene and vitamins A and E.
Fenugreek dosa could be consumed for breakfast or dinner.
Prepared with jaggery, coconut milk, ghee, rice flour and more, this dessert can appeal to both children and adults.
Fresh coconut oil is best to fry sarkkaravaratty as it adds oodles of flavour.
The vada doesn't have urad dal in it.