The Dindigul biryani originated from the Muslim populations, but the recipe was later modified by the Telugu speaking populations who started serving them in small restaurants nearby. Dindigul is a major commodity market for agricultural produce and a confluence of farmers from neighbouring districts to sell their produce to wholesale mandi’s. In recent years few Dindigul Biriyani chains have established their chains in most towns in Tamil Nadu as well as other major cities in India. 

Remaining biryani varities
Hyderabadi Biryani
Thalassery biryani
Middle East
Lucknowi (Awadhi) Biryani
Sindhi Biryani
Bombay Biryani
Calcutta Biryani
Vaniyambadi Biriyani
Bhatkali Biryani
Memoni biryani
Beary biryani
Bengalooru Biriyani
Karachi Beef biryani
Kalyani biryani

Ingredients
  • Mutton pieces with bone- 1/2 kg ( 500 gms )
  • Jeera Samba Rice- 1/2 kg ( 3 cups)
  • Small onions / shallots- 300 gms
  • Tomatoes medium- 3 nos
  • Green chillies- 4 nos
  • Ginger and Garlic paste- 4 tbsp
  • Red chilli powder- 2 to 3 tsp
  • Coriander powder- 1 tsp
  • Turmeric powder- 1/4 tsp
  • Purina leaves- 1 bunch
  • Coriander leaves- 1/4 bunch
  • Salt to taste
  • Ghee- 4 tbsp( optional )
  • Water- 4 and 1/2 cups
Masala Preparation
  • Bay leaves- 2 nos
  • Cinnamon stick 1" piece- 2 nos
  • Cardamom- 4 nos
  • Cloves- 6 nos
  • Marati moggu- 1 
  • Annachi poo- 1
  • Star Anise- 1 
  • Oil- as required

Method
  1. Peel and chop the shallots. Chop the tomatoes.
  2. Clean and chop both pudina and coriander leaves. 
  3. Break the green chillies into half. Wash the rice and soak in 4 cups of water for 30 mins. 
  4. Clean and wash mutton pieces. 
  5. Heat oil in a pressure cooker, add the whole spices tempering to the hot oil and saute for 1 minute. 
  6. Add onions and green chillies to the pan, saute until onion turns pale. 
  7. Add the ginger and garlic paste and saute until raw smell of ginger and garlic leaves. 
  8. Add chopped pudina and coriander leaves( reserve some to garnish) to the pan and saute for 1 minute. 
  9. Add the mutton pieces and fry for few minutes until mutton turns pale and slightly dries. Add chopped tomatoes, red chilli powder, turmeric powder, coriander powder to the mutton and mix well until tomatoes are tender. 
  10. Add a 1/2 cup water to the pan, cover with lid and pressure cook mutton pieces until tender for 10 mins or for 3 whistles. 
  11. Once pan pressure is released, add soaked rice along with water and required salt to the mutton and bring to boil. 
  12. Stir well until 1/2 of the water is absorbed by the rice, reduce heat, cover pan with lid and cook for about 15 mins until rice is tender( do not pressure cook rice). 
  13. Once rice is cooked and tender, add ghee, remaining pudina coriander leaves and mix well. Serve hot biryani with dalcha and onion raita.
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Tamarind rice is a popular recipe and traditional south Indian Tamil recipe. Puliyodharai is also known as huḷianna in Karnataka, puḷihora ("sour rice" in Telugu) in Andhra Pradesh, and tamarind rice in English.


 Ingredients
  • Tamarind - 1 big lemon size (preferably the old tamarind)
  • Turmeric powder - a pinch
  • Salt - To Taste
  • Grated Jaggery - 1 teaspoonUrdhal - 2 teaspoon
  • Coriander seeds - 2 teaspoon
  • Curryleaves - few
  • Fenugreek seeds/Vendhayam - 1/2 teaspoon
  • Red chillies - 15
  • Gingelly oil - 4 tablespoon
  • Channa dhal - 1 teaspoon
  • Peanut - 1 teaspoon
  • Mustard seeds - 1 teaspoon
  • Hing - 1 teaspoon

 Method
  1. Soak the tamarind in 2  cups of hot water for around 30 minutes.
  2. Extract the thick juice and throw the pulp.
  3. Cook rice and allow it to cool.
  4. Heat oil and add the ingredients. Add tamarind extract, salt and let it boil till it becomes thick. Serve with hot rice.
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 Ingredients

  • Boneless Mutton-250 gms (minced)
  • Cashewnut-4
  • Fennel seed-1 teaspoon
  • Green chilli-4
  • Red chilli-6
  • Small onion-5
  • Garlic-6 pods
  • Ginger
  • Cardamom-1
  • Clove-1
  • Cinnamon-1 
  • Curry leaf-little
  • Egg - 1
  • Roasted gram (Pottukadalai)-2 tsp
  • Grated coconut-2 tsp

Method

  1. Place the kadai in the stove.
  2. Pour one teaspoon of oil.
  3. Add the cinnamon, clove and cardamom.
  4. Add the curry leaves, ginger, garlic, onion, green chilies one by one and sauté.
  5. When there is not much water content add the pottukadalai, cashews and grated coconut and fry till the coconut turns slightly red.
  6. Grind all the sauted items except the mutton without adding water.Beat the egg and mix it with the grinded dough.
  7. Make small balls. Keep a kadai in the stove.
  8. Oil fry these balls in medium fire till the balls turn golden brown (at least five minutes of frying needed).
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One of my favourite dishes Viral meen kulambhu, i am so interested to get it because fresh fishes tastes so good when cooked, also viral fish tastes great.



 Ingredients
  • Veral Meen-1 kg
  • Tarmarind Water-3-4 cups
  • Turmeric powder-1 tsp
  • Chilli powder-2 tsps
  • Coriander powder-3-4 tsps
  • Small Onion-1/2 kgs
  • Garlic-8 pallu
  • Mustard/urad/Methi dal -each 1 tsp
  • Sesame Oil-each 1 tbsp
Method
  1. Clean Fish
  2. Soak lime size tamarind in warm water
  3. Take thick vessel (i used manchatti) and add all the oils (i used sesame oil)
  4. Fry Mustard, urad dhal, Methi dhal. Once splutter add onion and garlic. Fry till the onion color change and nice aroma comes. Based on the onion and garlic fry only the curry taste greater.
  5. Squeeze tamarind and get 3-4 cups of its water
  6. Add turmeric ,chilly and coriander powder to fry
  7. Keep on stirring until oil oozes out
  8. Add tamarind water and make it boil for 10 mins
  9. Once the raw flavor gone, add the fish in boiling curry and close the lid. Now switch off flame.
Now our favorite fish curry ready to serve. 
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Karuppatti / palm jaggery paniyaram is an authentic dish prepared in southern part of India.

Palm Jaggery is rich in calcium, iron and other useful vitamins and minerals.

Ingredients

  • 1/2 cup - Raw rice
  • 1/2 cup - Boiled rice
  • 2 tbsp – Whole black gram without skin / Ulunthu
  • 1 tsp – Fenugreek seeds
  • 1 cup - Karuppatti / palm jaggery / panai vellam (break into small pieces)
  • 1/2 cup – Coconut grated
  • 1 or 2 nos – Cardamom (crushed or powdered)


 Method

  1. Wash and soak raw rice, boiled rice, whole black gram and fenugreek seeds, all together for 3-4 hours.
  2. Grind soaked items in a mixer grinder with little water or enough water to a smooth batter. The batter should be thick and allow them to ferment overnight, set aside.
  3. Heat a pan, add palm jaggery and 3 tbsps of water, cook until palm jaggery completely dissolve. No need of any specific consistency. Filter the hot syrup into the batter and mix well.
  4. Add crushed cardamom and grated coconut to the batter. Mix everything well together and set aside.
  5. Heat paniyaram pan. Put 2 to 3 drops of oil in each hole; fill each hole with the batter and drizzle few drops of oil on the top. After 2 – 3 minutes, flip over to cook the other side. Once both sides turn golden brown. Ready to Serve. 
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Ingredients
  • 1 cup – Sambar onion
  • 1/2 cup – Garlic
  • 1 no – Tomato
  • 5 to 6 nos – Brinjal / eggplant / kathirikkai (as shown in picture)
  • 1 no – Tamarind (gooseberry size)
  • 1 pinch – Turmeric powder
  • 11/2 tsp – Red chili powder (as needed)
  • 1 tsp – Pepper powder
  • Salt as needed
  • 3 tbsp – Sesame oil
  • 1/4 tsp – Mustard seeds
  • 1/4 tsp – Split black gram
  • 2 pinch – Fenugreek seeds
  • 4 to 5 nos – Curry leaves
Method
  1. Soak tamarind in 1 cup warm water and squeeze out the pulp.
  2. Heat sesame oil in a pan, season with items given for seasoning. Add crushed sambar onion and garlic, saute for few seconds or until translucent.
  3. Then add chopped tomato and saute until mushy. Now add turmeric powder, red chilli powder and pepper powder, saute until raw smell goes off.
  4. Add Brinjal / eggplant / drumstick / , cover with lid and cook until 3/4 done. Finally add tamarind water along with required salt and allow them to cook completely. Serve hot with white rice and appalam.
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Ingredients
  • Ladies finger (clean with cotton cloth)
  • Fenugreek Seeds - 1/4 tsp 
  • Mustard Seeds - 1/2 tsp 
  • Curry Leaves - 3-4 
  • Red Chilli Powder - 1 tbsp 
  • Coriander Powder - 2 tbsp 
  • Turmeric Powder - 1/4 tsp 
  • Garlic - 6 cloves
  • shallots -6 
  • Tomato - 1
  • Tamarind Concentrate (dissolved in one cup of water)
  • Salt - 1/2 tsp 
  • Sugar

Method
  1. Use Gingelly Oil, it will increase the taste.
  2. Heat the gingelly oil and add the mustard seeds, curry leaves, fenugreek and garlic. When brown, add the shallots and saute till the onions are a little yellow. 
  3. Add the vendaikai and fry for a few minutes.
  4. Add the tomato and saute again for a few minutes. Now add the turmeric, coriander powder, chilli powder and salt. 
  5. Fry till mushy. Add the tamarind water. 
  6. Bring to a boil and continue boiling until it reduces to half the amount. 
  7. Add the sugar at the very end, a few minutes before removing from heat.Serve hot with rice.
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Ingredients needed

Chopped pumpkin (parangikai) - 2 cups
Mustard -1 tsp
Urad dal - 2 tbsp
Red chillies - 3
Whole pepper -4
Tamarind - small piece
Curry leaves - little

Method

Heat a tbsp of oil and saute pumpkin till soft. Keep aside.

Heat 2 tsp of oil in the same pan, add mustard seeds, when they sputter, add urad dal, red chillies, black pepper and curry leaves.

Saute till dal turns golden brown. Grind it along with cooked pumpkin, salt and tamarind.

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