This section consists of all kinds of curries, including dry curry, gravy, lentil-vegetables stew, etc., recipes. These curries are combined with plain rice and we call these curries as Padaartha. Padaartha is a Sanskrit word meaning ingredients. And, some curries are also paired with tellevu, dose, idli, roti, etc. You can find the unique collection of curries here.

Huli literally means sour. It gets its name may be because of the tamarind used in this curry. Huli is an aromatic lentil and vegetable stew made with pigeon pea lentils, vegetables, coconut, tamarind, spices, etc. Huli is a staple dish and mixed with plain rice to eat. Sometimes Huli is also enjoyed with tellevu, dose, idli, roti, etc.

Hashi is a simple, refreshing, and cooling padaartha or dish, made with curd (yogurt), vegetables, spices, herbs and sometimes even with fruits. Hashi is consumed with plain rice and is an integral part of Havyaka meal menus. This curd-based dish adds balance and flavor to our meals and makes the meal complete. Usually raw vegetables are used to make Hashi, though some vegetables need cooking. Hashi means raw and this is an enjoyable way to eat some raw vegetables.

Appehuli is one of the havyaka trademark dishes. Appehuli is a unique curry made with special type of raw mangoes as main ingredient. Raw mango appehuli is a tasty late summer specialty of havyaka cuisine. Appehuli can also be made with lime, lemon, kanchikaayi (citron lemon, a lemon variety), karamadla (star fruit), and tamarind. There are many ways and varieties to make this tangy and spicy appehuli.