This is a traditional South Indian brahmin style sambhar with a mix of seasonal vegetables, tuvar dal, tamarind extract and freshly ground coconut -spice masala. It can be eaten with hot plain rice or used as an accompaniment for Dosa ,Idlies and Vada.

A typical Tamil- Iyengar signature dish. It is a tangy and delicious Kuzhambu(gravy) eaten with hot plain rice. The tempering of the tamarind extract with sesame oil along with a blend of spices especially vendhayam (methi seeds ), adds to the unique taste of this kuzhambu. My mother liberally includes groundnuts that adds to the crunch and the delectable taste of this gravy. This gravy can be stored at room temperature for two days with occasional boiling

This Uppma is prepared using broken raw rice and tuvar dal. Fresh grated coconut, jeera, black pepper and ginger add to the spice and taste quotient of this unique dish. This uppma is a very common Palaharam (tiffen) option in Iyengar households. It can be eaten for breakfast, lunch or dinner.

A traditional tamilbrahmin side dish prepared with coarsely ground pulses cooked dry with vegetables such as beans /capsicum/snake gourd / cluster beans. It is a good accompaniment to vathakuzhmbu/morekuzhambu and curd rice

whole wheat rotis /pulkhas

A delicious side dish for rotis ,pulkas and rice. This dish has its origin in punjab. Chikpeas are cooked in a tomato-onion gravy . The special masalas added gives it an authentic flavour. Care is taken to prepare the chole with very little oil without compromising on the taste.On special request Jain chole orders will be taken.

Rajma (red kidney beans) cooked in thick tomato-onion gravy and flavoured with traditional spices. This is a good accompaniment to rice /rotis/pulkas.