Dahiwalu Pudina Chutney is the ubiquitous Indian Mint Yogurt Dip that is served in most restaurants as an accompaniment to kebabs and tikkis.
Did you know that Orange Peels are very rich in nutrients; in some cases even more so than the fruit itself?
The Orange Peel Pachadi (or Gojju) makes best use of these nutrient-dense peels that we normally throw out with nary a care.
Chintapandu Pachadi is a traditional Tamarind Chutney made in Andhra Pradesh and Telangana.
We normally eat it with rice but it also tastes great with idli and dosa.
This creamy Coriander Peanut Chutney (called Kothimeera Palli Pachadi in Telugu) makes for a great sandwich spread, and tastes great with idli and dosa as well.
Andhra Mamidikaya Nuvvula Pachadi is a nutty and tangy chutney made with raw mango and sesame (til).
It is typically mixed with hot rice topped with sesame oil and eaten. However, it is a good accompaniment for idli and dosa as well.
Hinga Chutney is a delectable asafoetida (hing)-laden coconut chutney from Konkani cuisine.
Since I love the taste of hing, this chutney is often top of the mind for me since I learnt it about 4 years ago.
Palli Pachadi (also called Verusenaga Pachadi) is a traditional Peanut Chutney made in Andhra Pradesh and Telangana as an accompaniment to Idli and Dosa.
This creamy, nutty chutney is a favourite of mine because it gets done in less than 30 mins.
Anapakaya Pachadi | Sorakaya Pachadi is a traditional chutney made with lauki/ghiya/bottle gourd in Andhra Pradesh.
This simple bottle gourd chutney uses just fresh coriander and green chillies as the other ingredients, and can be made in under 15 minutes.
It is eaten with rice or then dosa.
Kandi Pachadi is a traditional chutney made with Tuvar Dal in Andhra Pradesh and Telangana.
We eat it after mixing it with hot rice and ghee, and with Majjiga Pulusu, Mukkala Pulusu and sometimes Avakai on the side.
This Roasted Red Bell Pepper Pachadi has a lovely nutty flavour from the peanuts and a slight sweetish undertone from the red capsicum.
It pairs well with rice topped with sesame oil, or then is a different accompaniment for idli and dosa.