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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.
Check out the recipe of the delicious pickle.
You can have it just as a snack or even as an accompaniment with Onam sadya.
These days, many people use inji curry as a dip as well, with breads and savouries.
Many of its fans love this payasam more than the popular palada, palpayasam and even semia payasam.
Boli is a must for sadya in the Thiruvananthapuram and Kollam districts.
Fresh coconut oil is best to fry sarkkaravaratty as it adds oodles of flavour.
Carrot has many health benefits that can help you with better digestive health, good skin and hair, metabolism and more.
Kandamangalath Krishnan in Rajakkad grows the fruit on his farmland.
Aranmula vallasadya features around 70 vegetarian dishes