Soak moong dal for 15 mins, drain, and set aside. Melt jaggery with ½ cup water and set aside. Roast beetroot and dal in ghee for 2 mins. Add water, cook until absorbed and dal is soft. Add jaggery ...

Amidst the hues of harvest, joy unfurls its petals – it's Onam! A symphony of culture and tradition, this vibrant festival paints the canvas of Kerala with unity and exuberance. As the Pookalam blooms ...

God's own country, Kerala is a place for nature's grandeur and rambunctious culture and history in reciprocation. Along this ...

Velappaya Kannan, the renowned chef behind Thrissur’s famous Krishna Catering, passed away at the age of 52. Known for his ...

The key count is set to double, surpassing 4,400 in Saudi Arabia Get Breaking News Alerts From Gulf News We’ll send you latest news updates through the day. You can manage them any time by ...

MIST (Malayalees In South Tipperary) is a vibrant social and cultural Indian group from the State of Kerala, India dedicated ...

The payasam served as dessert was made with garlic ... wanted to do and what brought them to their chosen profession. The Onam kolam/rangoli made with grains offered a creative twist.