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.
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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 Nuvvula Pachadi. In South India;...
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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 this fragrant green a star...
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Kobbari Pachadi | Andhra Coconut Chutney for Rice
In all Andhra meals, the first morsel is typically a pachadi/chutney or podi mixed with rice and ghee/sesame oil. This first morsel, called modati mudda, is said to get your digestive juices flowing and helping you digest the meal to follow. So we, will have a pachadi with almost every meal, and one of my...