Gongura leaves (pulichai keerai) – 1 bunch Oil – 2 tbsp Mustard seeds – 1 tsp Green chilli – 4 Red chilli – 4 Curry leaves – handful Tamarind – small lemon size Salt – to taste Ingredients for ...

It is abundantly present in many vegetables and fruits. While it is essential for bowel movement and digestion, some ...

Running short on time but still craving delicious, plant-based meals? These simple yet delicious vegan recipes prove that ...

A traditional Kashmiri dish made from collard greens cooked with mustard oil and Kashmiri spices. A unique and rich dish from ...

Watch and learn how to make Chettinad Fish Curry with our Chef Sneha Nair only on Get Curried.

Whether you are trying to lose weight or boost immunity, the mere addition of fresh veggies and herbs to the daily diet can ...

Chef Heena Patel of Besharam shared her tips for finding a great Indian restaurant, including always trying a place that ...

When you're short on time or energy, there's no need to reach for beige frozen food. These recipes all come together in under ...

The late Geoffrey Bawa, Sri Lanka’s most celebrated architect, spent about 50 years at his country estate, Lunuganga, on the ...

Idli is one of the most popular and healthiest South Indian breakfasts. Made from a fermented batter of rice and urad dal ...

For the tempering, heat the remaining ½ tbsp of oil in a small non-stick pan and add the mustard seeds. When they crackle, ...

Chef Dipesh Shinde of Kanyakumari, one of New York City's top Indian restaurants, shared his steps for making the crunchiest ...