Sundal is such an inseparable part of Navratri celebrations. During the 9 days of Navratri, many married women invite other married women home for Haldi-Kumkum. Every lady who visits the home is offered Haldi-Kumkum and then given Paan-Supari, along with a small gift, and some Sundal and a Sweet. There are many varieties ofContinue reading
Undrallu (also called Kudumulu) are a must-have naivedyam in Andhra Pradesh for Vinayaka Chavithi.
Undrallu are essentially steamed rice rava and chana dal balls that are said to be a favourite of Lord Ganesha.
They are certainly a favourite of my father. 🙂Continue reading
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.Continue reading
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. 🙂Continue reading
While I had seen recipes for Dondakaya Pachadi, none excited me enough to try them till my cousin, Satya Rapaka, shared her recipe.Continue reading
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 callContinue reading