

Lemon Rice with Indian Fish Fry
Tangy Lemon Rice with crispy, protein-packed Fish Fry. A light yet soul-satisfying meal!
Loading...
Creamy Chow Chow Kootu and protein-packed Beans Usili with tangy rasam. A fiber-rich, gut-friendly delight!

A comforting South Indian stew made with tender chayote squash and creamy lentils, simmered in a fragrant coconut and cumin paste. This wholesome dish is a staple in Tamil households and pairs perfectly with hot rice and a dollop of ghee.
Serving size: 1 cup

Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.

A classic Tamil Brahmin dish featuring tender green beans tossed with a savory, spiced crumble of steamed lentils. This protein-packed poriyal is a wonderful side for sambar or rasam rice.

A tangy and spicy South Indian soup made with ripe tomatoes, tamarind, and aromatic spices. This comforting classic is perfect served with hot rice or enjoyed on its own as a light, flavorful soup.


Tangy Lemon Rice with crispy, protein-packed Fish Fry. A light yet soul-satisfying meal!


Aromatic Sambar Rice with perfectly spiced Chicken 65 – a protein-packed comfort food for dinner!


Fluffy Bun Parotta with rich, perfectly spiced Mutton Salna – a melt-in-mouth, protein-packed comfort!


Soft chapatis with aromatic, perfectly spiced Chicken Chettinad Masala – a protein-packed comfort food!


Aromatic Dindigul Mutton Biryani, a protein-packed and soul-satisfying feast, served with cool raita!


Aromatic Ghee Rice with perfectly spiced, protein-packed Chettinad Chicken Varuval – a rich, energy-giving meal!
Creamy Chow Chow Kootu and protein-packed Beans Usili with tangy rasam. A fiber-rich, gut-friendly delight!
This tamil dish is perfect for lunch. With 837.91 calories and 27.189999999999998g of protein per serving, it's a nutritious choice for your meal plan.
Pressure Cook Lentils and Chow Chow
Prepare the Coconut Paste
Simmer the Kootu
Prepare the Tempering (Tadka)
Finish and Serve
Serving size: 1 cup
Rinse and Soak the Rice (35 minutes)
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Serving size: 1 cup
Soak the Lentils
Grind the Dal Paste
Steam the Dal Paste
Serving size: 1 cup
Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.
Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.
Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.
Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.
Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.
Prepare the Usili Crumble
Cook the French Beans
Prepare the Tempering and Combine
Finish the Dish