Dai Nei Iong | Udad Dal from the Khasi Tribes of Meghalaya

Dai Nei Iong | Udad Dal with Black Sesame from Meghalaya

Dai Nei Iong is a recipe from Meghalaya that is Udad Dal flavoured with a Black Sesame-Ginger-Garlic-Mustard Oil paste.

I found this dal made by the Khasi tribes of Meghalaya to be very flavourful and rich. It tasted great with both rice and roti.

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Wheat Flour Dosa | Godhuma Dosa

Godhuma Dosa | Wheat Flour Dosa

Godhuma Dosa or Wheat Flour Dosa is a crispy, lacy instant dosa that needs no grinding or fermenting.

Best served with Senaga Pindi Pachadi, this dosa is a family favourite.

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Andhra Cabbage Kura

Cabbage Kura | Andhra Style Cabbage Curry

Cabbage Kura is Andhra’s version of the Muttaikose Poriyal, with the exception that we do not use coconut.

Cabbage Kura is an excellent accompaniment to Sambara Rice or even Curd Rice.

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Moong Dal Palak | Green Gram with Spinach

Moong Dal Palak

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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Andhra Senaga Pindi Pachadi served with Rava Dosa

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 from Andhra Pradesh

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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