Moong Dal Palak exemplifies the saying “Simplicity is the ultimate sophistication.”
Made with just dhuli moong dal (husked and split green gram) and palak (spinach, we use just green and red chillies to add some flavour.
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Senaga Pindi Pachadi | Andhra Besan Chutney for Dosa
We Andhras are very fond of our Senaga Pindi Pachadi (Besan Chutney).
This version of Senaga Pindi Pachadi is THE accompaniment for Rava Dosa and Godhuma Dosa for me.
Do try it and you will know why!
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Vankaya Kothimeera Kharam | Andhra Brinjal Stir-fry with Coriander, Green Chilli and Ginger Masala
Vankaya Kothimeera Kharam is a traditional Andhra recipe for stir-fried brinjals flavoured with a coriander-green chilli-ginger paste.
I love the spiciness of the stir-fry and it tastes awesome when mixed with some steamed rice. 🙂
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Chak-Hao Amubi Kheer | Manipuri Black Rice Kheer | Forbidden Rice Pudding
Chak-Hao Amubi Kheer is the Manipuri Black Rice Kheer.
It is nutty, creamy, and absolutely delicious. The lovely purple colour sure adds to the charm. 🙂
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Fresh Turmeric Root and Mango Ginger Pickle in Lemon Juice
Do try this delicious and easy to make Fresh Turmeric Root and Mango Ginger Pickle in Lemon Juice.
Not only is it delicious, it is also medicinal and will keep winter ailments at bay.
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Uppu Manga Chamanthi | Coconut and Brined Mango Chutney from Kerala
Having brined mangoes at home means we can enjoy raw mango recipes through the year.
Today, I am presenting the recipe for Uppu Manga Chamanthi from Kerala.
This spicy, tangy coconut and brined mango and coconut chutney is absolutely delicious when eaten with rice, or even idli or dosa.
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