Jeera aloo is one of the easiest and fastest Indian recipes and it takes less than 20 minutes to be prepared. It is also broadly consumed during fasting days as it is a strict vegetarian dish. Jeera aloo Jeera Aloo is a typical vegetarian Indian dish which is often served as a side dish and normally goes well with hot puris, chapatti, roti or dal. Its main ingredients are potatoes ("aloo"), cumin seeds ("jeera") and Indian spices. Other ingredients are red chili powder, ginger, coriander powder, curry leaves, vegetable oil and salt. In its traditional form the dish is not hot, but
Indian cuisine cuisine, especially varieties of "sambar" and "rasam". A thick vegetable stew popular in South and Central India called "avial" is believed to have originated in southern Kerala. "Avial" is a widely eaten vegetarian dish in the state and plays a major role in "sadya. In most Kerala households, a typical meal consists of rice and vegetables. Kerala also has a variety of breakfast dishes like "idli", "dosa", "appam", "idiyappam", "puttu", and "pathiri". The Muslim community of Kerala blend Arabian, North Indian, and indigenous Malabari cuisines, using chicken, eggs, beef, and mutton."Thalassery biryani" is the only "biryani" variant, which is of