

Lemon Rice with Indian Fish Fry
Tangy Lemon Rice with crispy, protein-packed Fish Fry. A light yet soul-satisfying meal!
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Iron-boosting Keerai Masiyal with tangy rasam & perfectly spiced yam fry – a gut-friendly comfort food!

A wholesome and comforting South Indian dish made from mashed spinach and lentils, seasoned with a simple tempering. This traditional Tamil recipe is packed with nutrients and pairs perfectly with hot rice and 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.

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A delightfully crispy and spicy South Indian stir-fry made with elephant foot yam. Each piece is coated in a flavorful masala and roasted to perfection, making it an irresistible side for rice and sambar.
Serving size: 1 cup


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Iron-boosting Keerai Masiyal with tangy rasam & perfectly spiced yam fry – a gut-friendly comfort food!
This tamil dish is perfect for lunch. With 837.25 calories and 17.759999999999998g of protein per serving, it's a nutritious choice for your meal plan.
Wash the spinach thoroughly in several changes of water to remove any grit. Drain well. In a pressure cooker, combine the rinsed toor dal, chopped spinach, sambar onions, garlic, green chilies, and turmeric powder.
Add 1 cup of water and secure the lid. Pressure cook on medium-high heat for 3-4 whistles, which should take about 10-12 minutes. Turn off the heat and allow the pressure to release naturally.
Once the pressure has fully subsided, carefully open the cooker. Add the salt and tamarind paste to the cooked spinach and dal mixture.
Using a traditional wooden masher ('mathu') or the back of a sturdy ladle, mash the mixture against the sides of the cooker. Aim for a coarse, rustic texture. Avoid using a blender, as it will create a fine puree and alter the authentic consistency.
Prepare the tempering (tadka). Heat the sesame oil in a small pan over medium heat. Once hot, add the mustard seeds and wait for them to splutter completely.
Immediately pour the sizzling tempering over the mashed keerai. Mix everything together well. Let it sit for a minute for the flavors to meld. Serve hot with steamed rice and a dollop of ghee.
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
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.
Prep and Boil the Yam
Prepare the Masala and Marinate
Shallow Fry the Yam
Serve