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Long used as a thirst-quencher during summer and offered in Hindu temples as nivedyam, it is a simple drink that balances sweetness with a mild, warming spice.
Historically, Kerala households favoured thenga paani, a warm, rich coconut milk drink sweetened with jaggery and spiced with cardamom, over coffee and tea.
A traditional fenugreek dish made with coconut milk and jaggery, known to support recovery after childbirth without piling on the weight.
Sold at roadside stalls across Kerala, this lemon-based cooler has the same breezy appeal as a mojito, but with a local edge.
Raw jackfruit, mango, and cucumber form the heart of this avial, lending it a unique balance of texture and gentle tang.
Made with rice and coconut milk, and gently flavoured with cumin and cardamom, Vishukkatta is cooked slowly until it thickens into a smooth, cohesive mass.
This is the kind of beef fry that is dark, intense, and full of flavour.
Slow-cooked with a blend of aromatic spices and tender buffalo leg, Neykottu Biryani is a must-try for anyone who loves bold, traditional flavours.
You can now enjoy these South Indian breakfast classics without breaking your keto streak.
Adding leftover cooked rice to chapathi dough makes them noticeably softer and stay soft longer.
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