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Radha Natarajan 12/2/24 Radha Natarajan 12/2/24

Vazhakkai Puzhukku

Puzhukku is a traditional South Indian dish made with a variety of vegetables like pumpkin, yam, or raw plantain, cooked with coconut, spices, and sometimes lentils. It's typically served with rice or as an accompaniment to meals. It's hearty, flavorful, and a staple in many households in Kerala and Tamil Nadu.

Radha Natarajan 3/19/24 Radha Natarajan 3/19/24

Aamti

Amti is a quintessential Maharashtrian dal dish primarily prepared with toor dal, or pigeon pea lentils, marking it as a staple in the regional cuisine. What sets this aamti recipe apart from regular dal preparations is its distinctive balance of sour, spicy, and sweet tastes, a signature of Marathi culinary traditions.

Radha Natarajan 12/21/23 Radha Natarajan 12/21/23

Kovil Puliyodharai

Temple Puliyodarai, also known as Kovil Puliyodarai in Tamil, presents a paradox of being deceptively simple yet irresistibly delicious, leaving many to ponder over its distinct taste that perfectly justifies its name. Revered as a significant prasadam across South Indian temples, its uniqueness is deeply felt.

Radha Natarajan 7/21/23 Radha Natarajan 7/21/23

Aadi Ammavasai and recipes

Aadi Amavasai" refers to the new moon day (Amavasai) that falls during the Tamil month of Aadi. Aadi is the fourth month in the Tamil calendar and usually spans from mid-July to mid-August in the Gregorian calendar. Aadi Amavasai is considered a significant day in the Tamil culture, and it holds religious and spiritual importance. During Aadi Amavasai, many people, especially in South India, perform rituals and ceremonies to honor their ancestors. It is believed that offering prayers, performing rituals, and making offerings on this day can bring peace to the souls of departed ancestors and help in their spiritual journey.