

Lemon Rice with Indian Fish Fry
Tangy Lemon Rice with crispy, protein-packed Fish Fry. A light yet soul-satisfying meal!
Loading...
Light, fluffy Appam with creamy vegetable kurma - a soul-satisfying, fiber-rich delight for your tastebuds!

Soft, lacy pancakes from Kerala with crispy edges and a spongy center. This fermented rice and coconut classic is naturally vegan and gluten-free, pairing wonderfully with vegetable stew or egg curry.
Serving size: 3 pieces

A creamy and aromatic South Indian curry made with a medley of fresh vegetables simmered in a rich coconut and cashew gravy. This mildly spiced dish is a perfect accompaniment for chapatis, parottas, or rice.


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!
Light, fluffy Appam with creamy vegetable kurma - a soul-satisfying, fiber-rich delight for your tastebuds!
This tamil dish is perfect for lunch. With 615.88 calories and 14.27g of protein per serving, it's a high-fiber option for your meal plan.
Soak Rice and Dal
Grind the Batter
Ferment the Batter
Cook the Appams
Serve
Serving size: 1 cup
Prepare vegetables and paste ingredients. Chop carrots, beans, and potatoes into small, uniform cubes. Steam or boil them until just tender, about 8-10 minutes. Drain and set aside. Soak cashew nuts and poppy seeds in 1/4 cup of warm water for 15 minutes to soften them.
Make the kurma paste. In a blender, combine the soaked cashews and poppy seeds (with their water), grated coconut, green chilies, ginger, garlic, fennel seeds, cinnamon, cloves, and cardamom. Blend to a very smooth paste, adding a few tablespoons of water if needed to help it grind.
Sauté aromatics and paste. Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the bay leaf and sauté for 20 seconds. Add the finely chopped onion and cook until soft and translucent, about 4-5 minutes. Add the chopped tomato and cook until it becomes soft and mushy, about 3-4 minutes. Add the spice powders: turmeric, red chili, and coriander powder. Sauté for 1 minute until fragrant. Pour in the ground paste and cook for 3-4 minutes, stirring continuously, until the raw smell disappears.
Simmer the curry. Add the boiled vegetables and green peas to the pan. Mix gently to coat them with the masala. Pour in 1.5 cups of water and add salt. Stir everything well. Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan and simmer for 8-10 minutes, allowing the flavors to meld and the gravy to thicken.
Garnish and serve. Stir in the garam masala and chopped coriander leaves. Cook for one more minute. Turn off the heat. Let the kurma rest for a few minutes before serving hot with chapati, parotta, or steamed rice.