Veg

157 recipes

Paneer and Bell Pepper Masala

A quick, comforting paneer curry with sweet bell peppers in a fragrant tomato-onion gravy; rich and satisfying with roti, naan or warm bread.

Cheera Aviyal (Red Amaranth Aviyal)

A bright, tangy Kerala-style aviyal that combines red amaranth leaves with cucumber, jackfruit seeds and raw mango in a fragrant coconut-cumin paste. Gentle cooking keeps the greens tender and the flavors fresh—perfect for festival meals or a comforting weeknight rice side.

Kovakka Kichadi

A bright, coconut-forward kichadi made with kovakka (tindora) and curd; creamy, tangy, and perfect alongside steamed rice or as part of a sadhya.

Carrot Kichadi with Curd Chili Tempering

Bright, yogurt-soaked carrot kichadi that's light, refreshing, and ready in minutes. A quick tempering of curd chilies, mustard and curry leaves gives it a fragrant, punchy finish that pairs beautifully with steamed rice.

Akbari Paneer

A rich, tangy paneer curry scented with whole spices and cashews. It comes together quickly and pairs beautifully with steamed rice or warm naan.

Horse Gram Chammanthi (Muthira Chammanthi)

A nutty, protein-rich South Indian chutney made from toasted horse gram and coconut; bright, earthy, and perfect alongside rice or a warm bowl of porridge.

Bitter Gourd Erissery (Pavakka Erissery)

A comforting Kerala-style side of bitter gourd cooked with coconut and warm spices. The toasted coconut and pepper paste softens the bitterness and turns this into a surprisingly gentle, fragrant dish.

Taro Stem Pachadi (Chembhu Thaal Pachadi)

A cooling South Indian pachadi made from tender taro stem, freshly grated coconut and curd, tempered with mustard and curry leaves. Bright, tangy, and perfect as a rice-side that comes together quickly.

Cauliflower Chili Gobi Biryani

A fragrant, vegetarian biryani that layers crispy dry chili gobi with basmati rice and warming whole spices—comforting, slightly spicy, and great for a crowd.

Chembhu Thal Thoran (Taro Stem Thoran)

A rustic Kerala side dish of taro stem sautéed with toasted coconut and tempering spices — fragrant, slightly nutty, and perfect alongside steamed rice.