Our Blogs

Curry leaves Podi A podi, or spice powder, is an essential component of traditional cuisine. Curry leaves powder, also called Karivepaaku Podi or Karepaaku Podi, is a spice powder produced from curry leaves, lentils, and spices. Curry leaves powder goes well with a variety of recipes. It’s not only delicious, but it’s also quite healthful. …

Curry Leaves are used and thrown away….?? not anymore. Read More »

Lemon Pickle Unlike mangoes, lemons are available throughout the year and hence lemon pickle is the most common side dish in our cuisine. The tanginess is the main attraction of this pickle. Usually, the lemons are cut into pieces and seasoned along with red chilli powder, roasted fenugreek powder and crystal salt in sesame oil. …

When life gives you lemons, eat lemon pickle..😜 Read More »

Mango Pickle An easy to go pickle with no complicated ingredients. Raw mangoes cut into small cubes / sliced roughly (in that case it’s called sliced mango pickle) and seasoned in sesame oil along with crystal salt, homemade red chilli powder and asafoetida powder. In our school days curd rice topped with mango pickle was …

Happiness is ” peppersome mango pickle “…☺️ Read More »

Coconut Chutney Powder Coconut chutney powder is basically our normal coconut chutney with urad dal, tamarind, curry leaves, asafoetida, red chilli and salt, but in a dry form. This dry form gives it a long shelf period if handled properly. My memory of this Coconut chutney powder (Chammanthi podi) was always associated with my father. …

Add taste to your bland Curd Rice or Rice porridge…😋 Read More »

Dates Pickle There isn’t a single Sunday that goes by without the smell of biryani in our home. I used to have biryani just as it is, without any other additions. However, one Sunday I noticed my mom packing up bottles of Dates pickles. I knew who it was for. The aunty who lived upstairs …

My yummy tasty ” Dates Pickle…”😋 Read More »

Tender mango pickle..! For Malayalis the very first thing that comes to their mind on hearing pickle is Kadumanga. The small green baby mangoes ( kannimanga )in the fiery red, bit watery, gravy. Stored airtight in big ceramic pots ( bharani ), it takes a minimum of 4-5 months for these mangoes to become tender. …

Tender Mango Pickle (Kadumanga) Read More »