SIMRAN RAJPAL
A zesty rice dish prepared with channa and urad dal, enhanced with the tangy essence of tamarind pulp. It pairs wonderfully with papad and pickle on the side.
The sambhar, known as Arachu Vitta, is crafted with roasted spices blended with fresh coconut, creating a rich flavor profile.
In Malabar, this specialty utilizes "kaima rice," a subtly flavored short-grain rice, often referred to as the biryani rice of Kerala.
A hearty blend of vegetables such as drumsticks, potatoes, and carrots, cooked in coconut oil and mustard seeds, forms a thick mixture.
Bendekaayi Gojju, a delicacy from South India belonging to Kannada cuisine, offers a sweet, tangy, and boldly spiced flavor profile, especially with bhindi.
For a delightful culinary experience, try the simple yet flavorful Kara Kuzhambu, made with ripe mangoes.
Puliyogare comprises a medley of leftover rice and spices, combined with tamarind and jaggery, resulting in a harmonious blend of sweet and tangy flavors.