Beetroot poriyal - Simple Beetroot poriyal - Beetroot stir fry

Beetroot is of exceptional nutritional value. It is an excellent source of folic acid and a very good source of fiber. 

It is low in fat, full of vitamins and minerals and packed with antioxidants.

Beetroot poriyal is a quick stir fry recipe. It is prepared with a few ingredients,  a nice side dish for rice with sambar and rasam.

Kappa puzhukku - Kerala Kappa puzhukku recipe - Cassava recipe

Kappa puzhukku is a traditional recipe of Kerala. Kappa or Cassava root, known as Maravalli kizhangu in Tamil is a good source of carbohydrate. 

It is a basic food like rice, mostly served along with Thenga chammandi (Coconut or Thenga thogayal).  It makes a good breakfast with kattan chaya (black tea). It can also be taken as a side dish.

Idli with tomato chutney - Idli with tomato, onion chutney

Idli is a popular breakfast in South India. It is a steamed food with fewer calories. It contains no fat.  Thus it is easy to digest and healthy.

Idli with tomato+onion chutney is an excellent combination. Tomatoes and onions are always available at home. So, this chutney can be prepared very quickly with fewer ingredients.

You can go through my post of how to prepare idli batter for making soft idlis.

Paruppu thogayal - Paruppu thogayal using pasi paruppu

Paruppu thogayal is a rice mix. 

South Indians must be familiar with this recipe.

It is usually made with Moong dal (pasi paruppu or split yellow gram). We also prepare this with toor dal.  

You can prepare this thogayal in a jiffy time. It is that much simple, but very tasty to go with hot steamed rice.

Varutharacha pulinkari - Pumpkin theeyal

Varutharahca pulinkari, also called as theeyal is a traditional and a popular recipe of Kerala. 

A plain pulinkari or thenga aracha kuzhambu is prepared without roasting the coconut. But, varutharacha pulinkari, as the name implies, is prepared by roasting the coconut before grinding. As coconut is roasted, the recipe is darker in color.