Kobbari Palu Charu is a simple and robust Coconut Milk Rasam. It have a lovely, rich flavour profile and is quite a surprise when you serve it.
Called Thengai Paal Rasam in Tamil Nadu and Kayi Halu Saaru in Karnataka, this rasam will over people you serve it too.
Miriyala Charu is the Andhra Pepper Rasam. I make it at least once a week during winters to keep warm.
This Andhra equivalent of Tamil Nadu's Milagu Rasam is great for curing colds and tackling indigestion.
This South Indian Peanut Rice is a simple rice preparation uses peanuts in two ways to amp up the nutty flavour.
It makes for a great one-dish meal and needs just some papad (or potato wafers) and dahi to make it a complete meal.
Kakarakaya Karam Podi is the Bitter Gourd Chutney Powder that we make in Andhra Pradesh and Telangana.
We traditionally eat this podi with rice and ghee, but you can also enjoy it with Idli.
This tangy, mildly spicy South Indian Tomato Rice is easy to make and gets done in less than 30 mins.
Pair this Thakkali Sadam (as it is called in Tamil Nadu) with some papad or even just cold dahi, and you have a great one-dish meal.
Guggillu as it is called in Telugu or Sundal as it is called in Tamil is an integral part of pujas in South India.
We make with Sundal with a variety of legumes and pulses. This version is made with Black Chickpeas (called Kala Chana in Hindi, Senagalu in Telugu, and Kothu Kadalai in Tamil).
Majjiga Pulusu is the Andhra Kadhi made with buttermilk, vegetables and flavoured with a green chilli-coconut paste.
In this version, I have used bottle gourd and drumstick, but you can use vegetables like lady finger and brinjal as well.
Kasi Halwa (Halwa made with Boodida Gummidikaya, Poosinikai, Ash Gourd or White Pumpkin)
This is a simple and delicious dessert that you can make in a jiffy.
Called Gulacha Sheera in Marathi and Gur aur Suji ka Halwa in Hindi, this is the traditional rava sheera in which sugar has been replaced with jaggery.
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.