Lakshmi Kalyanraman's Articles in Lunch Recipes

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  • Sambar
    "Sambar is a typical south indian dish especially (Tamil nadu) taken with plain boiled rice.It is used as a side dish for dosas ,idlis also.Its main ingredient is dhal rich in proteins.It exists from the nineteenth century.
  • Dhal rasam (paruppu rasam)
    "Dhal rasam" (paruppu rasam) is a popular south indian dish usually taken with cooked rice.Its main ingredient is tamarind and dhal rich in tanic acid which serves as a good appetizer and proteins respectively.
  • Pepper Rasam
    "Pepper rasam" is a popular south indian dish usually taken with cooked rice.Its main ingredient is tamarind and dhal rich in tanic acid which serves as a good appetizer.Pepper has got medicinal value .
  • Coconut Rice
    "Coconut rice" is a famou south indian dish especially in kerala.Its main ingredient as the name suggests is coconut which is rich in cholesterol and fat.Hence diabetic and heart patients stay away.It is easy to prepare.
  • Tamarind curry
    "Tamarind curry" is a popular south indian dish (especially in the state Tamil nadu).Its main ingredient is tamarind which is rich in tanic acid which helps in digestion if taken in limited quantity.Children please avoid this.
  • Bisi - Bela Badh
    "BISIBELABADH" is a popular kannada dish made by kannadigaas (people of karnataka are kannadigaas).It is a heavy lunch as its main ingredient is Dhal with vegetables.It exists from the 19 th century.
  • Tomato Rice
    "Tomato Rice" is a popularly made south Indian dish.In the modern era,most of the working women prefer cooking this dish as the simplest of all dishes and consumes very less time and of course the main ingredient is tomato which is very easily available in the market !
  • Lemon Rice
    "Lemon rice" has the uniqueness of being the traditional as well as modern recipe liked by the younger generation as well.It is one of the most important dishes in South Indian Marriages.Lemon is rich in Vitamin C and therefore it is good for health.But Ulcer patients be away from it as lemon increases acidity in empty stomach.
  • BRINGAL CURRY
    'Bringal Curry' popularly known as 'Bringal Pitla' is a favourite dish even for Bringal haters in the down south India(Tamil Nadu) .The Pitla is made with Bringal .It exists from the 19 th century.
  • Grinded Coconut Sambar
    'Grinded Coconut Sambar or kulambu' is frequently or almost daily made recipe in the state of kerala in Tamil Nadu.It is taken with plain boiled rice and ghee.It is not advisable everyday for heart patients as it consists of cholestrol,however once in a while can be taken .
  • BITTER GUARD CURRY
    'Bitter Guard Curry' popularly known as 'Pavakkai or Parkka Pitla' is a favourite dish even for Bitter Guard haters in the down south India(Tamil Nadu) .The Pitla is made with Bitter Guard but does not taste bitter and thats why it is liked . Bitter Guard has medicinal value and solves stomach related problems.
  • PEPPER CURRY
    'Pepper Curry' popularly known as 'Milagu Kulambu' is a must
    sidedish for people suffering from gastric problems.It is a popular sidedishin the Brahmin (IYER) family of South India (Tamil Nadu).It exists from the middle 18th century.This dish has got medicinal values and is taken by women after their labour delivery period for a few days.
  • CURD CURRY
    'Curd Curry' popularly known as 'Mor kulambu' in tamil is a must
    sidedish in every marriage celebration and festival in the Brahmin (IYER & IYENGAR) family of South India (Tamil Nadu).It exists from the middle 18th century.This dish tastes good with Dhal Beans / Cabbage Curry.
  • DHAL BEANS/CABBAGE CURRY
    'Dhal Beans/Cabbage Curry' popularly known as 'Paruppu Usili' is a must sidedish in every marriage celebration and festival in the Brahmin (IYER & IYENGAR) family of South India (Tamil Nadu).It exists from the middle 18th century.
  • TAMARIND DHAL BALLS CURRY
    'Tamarind Dhal Ball Curry' is traditionally called as 'Puli Paruppu Urundai Kulambu' in the down South Indian state ,TamilNadu.This is a typical South Indian Dish to be taken with plain rice(boiled/unboiled variety).This recipe exists from the 18th century in ancient South India.
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