Bachali Kura Pulusu served with rice and mango pickle

Andhra Bachali Kura Pulusu (Malabar Spinach Stew)

Bachali Kura Pulusu is very popular in our home and I make it at least once a month, if not more. In fact, we use Bachali Kura (aka Mayalu in Marathi, Poi Shaak in Bengali, and Malabar Spinach in English) in a variety of ways in my home: Bachali Kura Pappu, Kanda

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Majjiga Pulusu (Buttermilk Stew or Andhra Kadhi) – With Coconut

This weekend we had the classic combination of Majjiga Pulusu and Patholi for lunch. Here is the recipe for Majjiga Pulusu. Majjiga Pulusu (Andhra Kadhi/Buttermilk Stew) is one of those simple and easy to make dishes that is a staple in all Andhra households. I have two variations of the basic

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Pachi Pulusu or Raw Onion Stew

This is a very easy recipe that is often made when one wants to have something light. It is very easy to make and gets done in literally a jiffy. Pachi Pulusu is typically served as a side dish for Mudda Pappu Annam (rice mixed with plain cooked lentils) and

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Pindi Miriyam (Mixed Vegetable Stew with Lentils, Rice, and Pepper)

Pindi Miriyam is a technique that uses raw rice (hence, the pindi in the name) and pepper (miriyam) as the base for the curry gravy. I love this version of the pindi miriyam because it includes a whole lot of vegetables and lentils in a delectable pepper-based gravy that is

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Kadhi Pakoda

Kadhi is the North Indian version of the South Indian Mor Khuzhambu or Majjiga Pulusu. Kadhi Pakoda with Moong Dal Khichdi is one of my favourite combinations. The first time I had this combination was at friend’s home and ever since, I have been hooked on this combination. Ingredients for Kadhi Slightly

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Thotakura Ava Pettina Pulusu (Stew with Amaranth Leaves and Mustard Paste)

Thotakura (Amaranth or Maath) is absolutely one of my favourite leafy vegetables. It is very versatile and can be cooked in so many different ways to make a variety of curries and stews. For example, you could make Thotakura Vepudu, a simple stir-fry, or then Thotakura Pappu, a dal. Today, I am writing about

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