This recipe for Avabaddalu, an instant Andhra Mango Mustard Pickle, is something I learnt from my cousin Padma Desaraju this past weekend, when I visited her to see her newborn granddaughter (by extension my granddaughter too :)). Padma is a treasure trove of traditional Andhra cooking and a wonderful cook; someoneRead the Recipe
Methamba is a tangy, spicy, sweet chutney with just a hint of bitterness made with raw mangoes. A well-made Methamba can be quite a palate tickler with a medley of tastes doing a tap dance in your mouth.Read the Recipe
While Mologa Podi or Coconut Chutney is the first thing that comes to mind as an accompaniment for idli and dosa there are many many more chutneys and podis that are great with idli or dosa.
How about some peanut chutney, besan chutney or then curry leaves powder?Read the Recipe
Here is one way I use the Shengdana Chatni that I am very fond of. This cheesy garlicky sandwich is soul food for me and can lighten up my day in a jiffy! 🙂 Ingredients Bread Slices – 2 Cheese Slice – 1 Shengdana Chatni – 1 tsp Butter – 1/2Read the Recipe