Slices of Fresh Turmeric Root and Mango Ginger Pickled in Lemon Juice

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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Paruppu Adai, a mixed dal dosa from Tamil Nadu, served with butter and jaggery

Paruppu Adai (Mixed Dal Dosa from Tamil Nadu)

Paruppu Adai is a traditional dosa made in Tamil Nadu with Chana Dal and Tuvar Dal as its primary ingredients.

This protein-rich dosa is typically served with butter, jaggery and even Avial.

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Murungai Keerai Kootu | Moringa Leaves Kootu

Murungai Keerai Kootu | Drumstick Leaves Kootu

Murungai Keerai Kootu is a great way of including moringa leaves/drumstick leaves into your diet.

This delicious kootu is a great accompaniment to both rice and rotis.

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Moong Dal Appam | Pesalu Paddu | Pachai Payaru Paniyaram

Pesarattu Paddu | Pachai Payaru Paniyaram | Whole Moong Dal Appam

Pesarattu Paddu is a Whole Moong Paniyaram made with Pesarattu batter.

Also called Pachai Payaru Paniyaram, this is a very easy to make snack and is elevated when paired with Allam Pachadi (Andhra Ginger Chutney).

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Kothamalli Podi | Spiced Coriander Leaf Powder from Tamil Nadu

Kothimeera Podi | Kothamalli Podi | Coriander Leaves Powder

I am on a spree of making podis and pachadis, and my father paved the way for another traditional recipe by getting me a huge (simply huge) bunch of oh-so-fresh-and-tender coriander leaves (Kothimeera in Telugu, Kothamalli in Tamil). I could think of so many recipes in which I could make

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Kobbari Putnala Pappu Pachadi | Hotel Style Coconut Chutney

Hotel Style Coconut Chutney | Kobbari Putnala Pappu Pachadi

Today, I present Hotel Style Coconut Chutney (called Kobbari Putnala Pappu Pachadi in Telugu). It is THE best kind of chutney, especially for Medu Vada | Garelu. In most households, the traditional coconut chutney rules the roost. However, it is cholesterol-laden and goes rancid very soon. Hotels cannot afford to keep

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