MK Kootu/Kadayal

MK Kootu/Kadayal

Mullangi Kootu

Mullangi Kootu

Kootus are an integral part of South Indian cuisine, especially Tamil cuisine. Often made as a substitute to sambar varieties, kootus are made using a variety of vegetables
Pongal 7 Curry Kootu (7 vegetables Curry)

Pongal 7 Curry Kootu (7 vegetables Curry)

Pongal is celebrated as a Thanksgiving Day when people show gratitude to the Sun God for giving bumper harvest and pray for his grace to shower abundance and prosperity in the coming days
Andhra Dal Masiyal

Andhra Dal Masiyal

Ingredients. Thuvar Dal - 1/2 cup. Red Chillies - 3 to 4. Garlic Flakes (small size) - 10 to 12 Nos. Big Onion (Medium size) - 1
Chettinad Paruppu Masiyal

Chettinad Paruppu Masiyal

Paruppu masiyal (Chettinad). Paruppu. Masiyal is an urgent recipe, which can be made in minutes, in pressure cooker
Pasarai Keerai masiyal

Pasarai Keerai masiyal

If there is a green variety that is not available in Chennai markets but in our native village , it is pasarai
Pannai Keerai Masiyal

Pannai Keerai Masiyal

Normally. we use greens/keerai varieties as side dish only. Masiyal is a category in. which you can use keerai based ingredients just like sambar or kuzhambu
Manathakkali Keerai Paruppu Masiyal

Manathakkali Keerai Paruppu Masiyal

HomeVegetarianSouth IndianManathakkali Keerai Paruppu MasiyalManathakkali Keerai Paruppu Masiyal RecipeBy Praveen Kumar |
KEERAI MASIYAL / KADANCHA KEERAI

KEERAI MASIYAL / KADANCHA KEERAI

Tweet. If using mulai keerai, use the tender stems also. Use only the leaves if  doing with any other keerai
PAYATHAMPARUPPU MASIYAL

PAYATHAMPARUPPU MASIYAL

Tweet. INGREDIENTS. Moong dal - 1/2 cupTomatoes - 3 to 4Sambhar powder - 1 tsp. Green chillies or dry red chillies - 2Curry leaves - fewCoriander leaves - fewHing - a pinchMustard seeds - 1/4 tsp
Peerkangai Masiyal/Ridge gourd Masiyal

Peerkangai Masiyal/Ridge gourd Masiyal

We make mostly,either kootu or sambar with Peerkangai aka ridge gourd/Chinese okra. But this masiyal was a new to me when saw it in a regional magazine and its a Kongunadu special