Category: Vegan

Andhra Coconut Chutney for Rice

Kobbari Pachadi | Andhra Coconut Chutney for Rice

In all Andhra meals, the first morsel is typically a pachadi/chutney or podi mixed with rice and ghee/sesame oil. This first morsel, called modati mudda, is said to get your digestive juices flowing and helping you digest the meal to follow. So we, will have a pachadi with almost every

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Aratikaya Menthi Podi Kura | Raw Banana Curry with Fenugreek Spice Powder

Aratikaya Menthi Podi Kura | Andhra Fenugreek-flavoured Raw Banana Curry

We are very fond of raw banana and make a range of curries with it. One of my favourites is Aratikaya Vepudu | Crispy Raw Banana Fry. However, my father prefers the softer versions like Aratikaya Ava Pettina Kura (Banana Curry with Mustard Paste) and this Aratikaya Menthi Podi Kura, which

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Pesara Pappu Pachadi | Pasi Paruppu Thogayal

Andhra Pesara Pappu Pachadi | Moong Dal Chutney | Pasi Paruppu Thogyal

Andhra Pradesh has a well-deserved reputation for its pachadis, podis, and uragayalu (pickles). I have not seen any other community make this unique Pesara Pappu Pachadi, an oh-so-simple pachadi made from Pesara Pappu, Moong Dal or Husked Green Gram. My father likes Pesara Pappu Pachadi a lot and so I make it for him

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Shengole | Fresh Hand-rolled pasta from Maharashtra in India

Shengole | Shengolya from Marathwada in Maharashtra

I had planned to make a whole lot of desserts over the weekend but then ditched that plan to make Shengole, which I have heard described as a “fresh hand-rolled pasta” from Maharashtra. The trigger for making this spicy and filling one-dish meal was the incessant rain in Mumbai that

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