Madurai Virundhu (Restaurant) 6448 S Federal Way

Chicken pepper fry is a bold, aromatic South Indian dish. It features tender, bite-sized chicken pieces stir-fried in a fragrant blend of freshly ground black pepper, curry leaves, ginger, and garlic. This results in a dark, spicy, and deeply savory dry dish.

Gobi 65 is a popular, bite-sized South Indian appetizer consisting of cauliflower florets coated in a spicy red batter, deep-fried until crisp, and tossed in a tempered mix of aromatics and curry leaves

Masala Vadai (also known as Paruppu Vadai or Dal Vada) is a crispy and savory deep-fried South Indian fritter made with coarsely ground chana dal (bengal gram), fresh herbs, and aromatic spices. Served with fresh coconut chutney and tomato chutney

Idli is traditional South Indian steamed cakes made from a naturally fermented batter of hulled black lentils (urad dal) and rice. Light, pillowy, and mildly flavored, they are a healthy, vegan, and gluten-free staple. They are universally served piping hot alongside sambar (a savory, spicy vegetable & lentil stew), fresh coconut chutney & tomato chutney.

Sambar Idli is a classic South Indian breakfast featuring soft, fluffy, steamed rice-and-lentil cakes bathed in a savory, aromatic, and slightly tangy vegetable lentil stew (Sambar). Served warm, this comforting meal is nutrient-dense, easily digestible, and naturally protein-packed. Gluten-free

Ghee Podi Idli is a classic South Indian delicacy featuring soft, bite-sized steamed rice cakes (idlis) tossed in fragrant, clarified butter (ghee) and generously coated in "podi"—a robust, nutty spice blend made of roasted lentils and red chilies, often affectionately called gunpowder. Served with Coconut Chutney

Dosa is a savory, South Indian crepe made from a fermented batter of rice and black lentils. Naturally vegan and gluten-free, it is griddled to a light, crispy texture and traditionally served rolled or folded, accompanied by fresh coconut chutney, tomato chutney and a warm, spiced lentil stew called sambar

Ghee Roast Dosa is a savory, South Indian crepe made from a fermented batter of rice and black lentils, topped with Ghee (clarified Butter). Naturally gluten-free, it is griddled to a light, crispy texture and traditionally served rolled or folded, accompanied by fresh coconut chutney, tomato chutney and a warm, spiced lentil stew called sambar

A cheese dosa is a crispy, savory South Indian crepe made from a fermented rice and lentil batter, generously layered with melted cheese. Served with fresh coconut chutney, tomato chutney and a warm, spiced lentil stew called sambar

A chocolate dosa is a sweet, dessert-style twist on the classic South Indian fermented crepe. It transforms the traditional savory, tangy base into an indulgent treat by spreading warm melted chocolate syrup over a crispy dosa and folding it into a cone

Paneer Dosa is a savory South Indian fusion crepe. It pairs a crispy, golden-brown, fermented rice-and-lentil batter with a rich, flavored filling of crumbled/grated cottage cheese sauted with onion and ground spices. Served with fresh coconut chutney, tomato chutney and a warm, spiced lentil stew called Sambar.

Kara Dosa is a popular South Indian variation of the traditional dosa. The word Kara means "spicy" in Tamil. The dosa features a thin, crispy rice-and-lentil crepe coated with a bold, spicy, and tangy paste (kara chutney) made from ingredients like red chilies, garlic, and ginger. Served with fresh coconut chutney, tomato chutney and a warm, spiced lentil stew called Sambar.

A Podi Dosa is a classic South Indian crepe made from a fermented rice and lentil batter. It is cooked until thin and crispy, dusted with podi—a fiery, aromatic blend of toasted lentils, sesame seeds, and dry red chilies. Served with fresh coconut chutney, tomato chutney and a warm, spiced lentil stew called Sambar.

Madurai Virundhu Special Potato curry is a comforting, vegetable-based dish featuring tender, diced potatoes simmered in a rich, aromatic sauce seasoned with a robust blend of Indian spices and thickened with coconut milk.

Mutton bone curry is a rich, robust dish featuring bone-in goat slowly simmered in a spiced gravy. The simmering process extracts marrow and collagen, yielding a deep, flavorful, and nutrient-dense broth with a savory, warming flavor profile

Mutton bone curry is a rich, robust dish featuring bone-in goat or lamb slowly simmered in a spiced gravy. The simmering process extracts marrow and collagen, yielding a deep, flavorful, and nutrient-dense broth with a savory, warming flavor profile. Served with Idli which is traditional South Indian steamed cakes made from a naturally fermented batter of hulled black lentils (urad dal) and rice. Light, pillowy, and mildly flavored, they are a healthy, vegan, and gluten-free staple.

Poori is a popular, unleavened Indian flatbread made with whole-wheat flour. Rolled into small, thin discs and deep-fried, it cooks rapidly, puffing up into a crisp, golden balloon.

Thick, chilled yogurt smoothie is blended with sweet mango pulp to create a creamy barrier that perfectly offsets the bold heat of our curries.

A refreshing blend of cold milk and sweet rose essence. A simple, floral, and creamy South Indian favorite.

Strong, aromatic coffee brewed in a traditional South Indian filter blended with hot milk and sugar.

Traditional spiced tea brewed with tea leaves, cardamom, cinnamon, milk and sugar

Gulab jamun are traditional South Asian milk-based dumplings. These soft, melt-in-the-mouth spheres are deep-fried to a rich, golden-brown hue and completely soaked in a sweet, fragrant syrup infused with rose water, green cardamom, and saffron. It is a delightfully sweet, floral, and syrupy dessert.