Category: Vegan

Taushe Bhakri | Cucumber Rotti served with Molaga Podi

Taushe Bhakri | Cucumber Bhakri | Cucumber Rotti

Taushe Bhakri | Cucumber Rotti is a traditional Konkani breakfast.

You can make this dish quickly because all you need to do is mix together grated cucumber, grated coconut, rava, chillies, green chillies, salt and touch of sugar to make the batter. No fermenting required.

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Paradi Payasa: Tiny boiled rice batter morsels cooked in coconut milk and jaggery.

Paradi Payasa | Jaradi Payasa from Karnataka (Vegan Recipe)

Paradi Payasa | Jaradi Payasa is a traditional kheer from the South Canara district of Karnataka.

Popularly made in Udupi and Mangalore, this payasam consists of tiny cooked morsels of rice flour batter in coconut milk and jaggery.

Quite reminiscent of Ada Pradhaman from neigbouring Kerala. 🙂

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Andhra Nuvvula Pachadi | Ellu Thuvaiyal

Nuvvula Pachadi | Andhra Sesame Chutney | Til ka Chutney

Nuvvulu or Sesame Seed is one of my favourite flavours, and I use the seeds or the roasted, spiced sesame powder (Nuvvula Podi) liberally in my cooking. I also mix Nuvvula Podi with rice topped with sesame oil or then make this spicy Andhra Sesame Seeds Chutney that we call

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Andhra Uppu Pindi: Rice Rava and Moong Dal Upma

Andhra Uppu Pindi | Uppudu Pindi | Rice Rava and Moong Dal Upma

In my mind, Uppu Pindi (aka Uppudu Pindi) will forever be a special mother-daughter pleasure that I shared with Amma. Yes, my dad and brother like it too, but Amma and me just loved it. I used to look forward to days when this lovely rice rava and moong dal upma, or Dibba Rotti (a thick

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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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