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.
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Tomato Nilava Pachadi | Andhra Tomato Pickle
Tomato Nilava Pachadi is a Tomato Pickle made in Andhra Pradesh and Telangana. What sets it apart from other variations of Tomato Pachadis is its long shelf life; a result of the amount of oil we use in making it. :)
This Andhra Tomato Pickle is tangy, spicy and just the perfect accompaniment for Curd Rice.
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Nimmakaya Kharam: A Traditional Recipe from Andhra & Telangana
Nimmakaya Kharam is a favourite accompaniment for idli, dosa, and Pappu Annam (plain dal and rice) in Andhra and Telangana.
It made by powdering roasted lentils and a load of roasted red chillies and then mixing the powder with lots of lemon juice.
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Lal Bhoplyacha Bharit | Kaddu Raita | Pumpkin Raita from Maharashtra
Lal Bhoplyacha Bharit is a traditional Maharashtrian dish that can be best described as Kaddu Raita or Pumpkin Raita.
This mildly sweet raita pairs well with rotis and is made often in my home.
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Mamidikaya Kobbari Pachadi | Andhra Raw Mango and Coconut Chutney
Mamidikaya Kobbari Pachadi is a raw mango and coconut chutney from Andhra Pradesh.
This pachadi is great favourite of my father's and is made at least once a week during summer.
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Hmarcha Rawt | Green Chilli Chutney from Mizoram
Hmarcha Rawt is a spicy green chilli, ginger, and onion chutney from Mizoram.
It is normally eaten with rice, but is a great flavouring agent for raita too.
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Senaga Pindi Pachadi | Andhra Besan Chutney for Dosa
We Andhras are very fond of our Senaga Pindi Pachadi (Besan Chutney).
This version of Senaga Pindi Pachadi is THE accompaniment for Rava Dosa and Godhuma Dosa for me.
Do try it and you will know why!
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Uppu Manga Chamanthi | Coconut and Brined Mango Chutney from Kerala
Having brined mangoes at home means we can enjoy raw mango recipes through the year.
Today, I am presenting the recipe for Uppu Manga Chamanthi from Kerala.
This spicy, tangy coconut and brined mango and coconut chutney is absolutely delicious when eaten with rice, or even idli or dosa.
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Allam Pachadi | Andhra Ginger Chutney
Allam Pachadi is ginger chutney as made in Andhra Pradesh. In many homes and eateries in Andhra, you will find this sweet, spicy, and piquant chutney being served with idlis and dosas.
Allam Pachadi is the favoured accompaniment for Pesarattu and Garelu (Vadas).
Made with ginger and flavoured with jaggery, and chillies, Allam Pachadi is always in a class of its own.
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Andhra Dondakaya Pachadi | Kovakkai Thogayal by Satya Rapaka
While I had seen recipes for Dondakaya Pachadi, none excited me enough to try them till my cousin, Satya Rapaka, shared her recipe.