Once you make this Dalimbe Sippe Tambuli or Pomegranate Peel Tambli (Raita or Kadhi) from Mangalore, you will never ever throw the nutritious pomegranate peel away again.
I love Rasams of all sorts and this Mysore Rasam (or Mysuru Saaru in Kannada) hits just the right spot.
Tis rasam is made with coconut and dal, and is a much lighter substitute for Sambar.
I learnt this recipe for Udupi Rasam from my friend Anupama Michael.
This hearty rasam is made with a paste of slow roasted spices that gives it a robust flavour. I enjoy hot with rice and papad.
Pachi Chalimidi is a rice flour laddu that is a must for most of our festivals.
It that needs no cooking at all; hence the word "pachi" in the name which means "raw". in Telugu.
Kayi Sasive Chitranna or Coconut and Mustard Rice is a traditional dish from Karnataka.
It is essentially rice flavoured with a coconut-mustard seed-red chilli paste and is simply yum.
I learnt this recipe for Idli Upkari from Anupama Michael, my friend from school days.
It is a simple stir-fry made with idlis, and is flavoured with onion, tomato, green chilli and coconut. It is the perfect tea-time snack or breakfast.
This dry curry is called Mamidikaya Patoli in Andhra Pradesh and Kairichi Vatli Dal in Maharashtra.
This dish is made with soaked chana dal paste and grated mango. You can eat it as a snack or then as an accompaniment with rice.
Mamidikaya Majjiga Pulusu, Mavinakayi Majjige Huli, Mangai Mor Kuzhambu, or Kacche Aam ki Kadhi. Call it by any name, but this tangy raw mango and buttermilk stew is quite a palate pleaser.
This dish is very easy to make and comes as quite a surprise when served.
In Andhra Pradesh and Telangana, Idlis are often made with Idli Rava or Rice Rava.
In this post, you will find a detailed recipe to make the perfect batter and the perfect soft white idlis.
Panakam (called Bellada Panaka in Karnataka and Panagam in Tamil Nadu) is a drink of jaggery dissolved in water spiced with pepper and dried ginger powder.
While it is offered as naivedyam on Rama Navami, I also make it often during summers because of its cooling properties.