Chintapandu Pachadi is a traditional Tamarind Chutney made in Andhra Pradesh and Telangana.
We normally eat it with rice but it also tastes great with idli and dosa.
Nimmakaya Charu | Tangy Andhra Lemon Rasam
Paneer Tikka Masala
Tarri Poha from Nagpur: Recipe by Mohna
Indian Ginger Mint Tea (With Milk) | Pudina Adrak Chai
FEATURED RECIPES
Latest
Maharashtrian Tomato Saar
Tomato Saar is a rasam-like dish made in Maharashtra with tomato and coconut.
Serve this with rice and papad to have a light meal in Summer and warming meal in Winter.
Gujarati Suva Kadhi | Shepuchi Kadhi | Dill Kadhi
I tasted this Gujarati Suva Kadhi (Shepuchi Kadhi) in my friend Ami's home.
Ami served it as an accompaniment to Vaal Rice, and that made for a comforting meal.
Gujarati Vaal Rice | Vaal ni Dal no Pulav: Recipe by Ami Mody Bhana
Vaal Ni Dal No Pulav is a simple and delicious Vaal Rice from Gujarat.
It is traditionally served with Kadhi and Papad.
Coriander Peanut Chutney | Kothimeera Verusenaga Pachadi
This creamy Coriander Peanut Chutney (called Kothimeera Palli Pachadi in Telugu) makes for a great sandwich spread, and tastes great with idli and dosa as well.
Kohlyache Bonde | Sweet Pumpkin Pakoras | Pumpkin Fritters from Vidarbha
Kolhyache Bonde are Sweet Pumpkin Pakoras from Vidarbha in Maharashtra.
Pair these Sweet Pumpkin Fritters with a spicy Coriander Chutney or a Tangy Tamarind Chutney to enjoy a delicious snack.
TESTIMONIALS
Sarah
Can’t wait to make this. What do you use for a chutney grinder? It looks like the blades are specifically for this type of grinding-not like a coffee grinder.
The Girl Next Door
The cake looks simple, but exotic in its own way. The texture and taste of the cake, the way you put it, sound so very interesting. I’d never have thought of using nutmeg in a cake either!
Shilpa Shanbhag
I loved the small tips that you thoughtfully added. Those are the very things that creates a desired dish or a bit of disappointment. Thank you so much.
