Puli Inji is a delicious tangy, spicy, and sweet chutney from Kerala made with ginger, tamarind, and jaggery.
Also called Inji Puli, you can enjoy this chutney with curd rice, idli, dosa, or Pesarattu.
Puli Inji | Inji Puli: The Ginger, Tamarind, and Jaggery Chutney from Kerala
Vangyache Kaap | Pan-fried Brinjal Slices from Maharashtra
Vangyache Kaap are pan-fried brinjal slices from the Maharashtra. Traditionally, they are served with dal-rice (called Varan Bhat in Marathi), but I also enjoy them as a snack with tea.
This gluten-free, vegan dish is sure to win over people of all ages!
Poornam Boorelu | Poornalu | Sukrunde
Made with the Puran or Poornam that is used as a filling for Bobbattu or Puran Poli, Poornam Boorelu or Poornalu are crisp and savoury on the outside, while being soft and sweet on the inside.
I always thought this deep-fried sweet was unique to Andhra Pradesh, before I discovered that Mangaloreans make it too and call it Sukrunde.
Ulli Theeyal | Shallots in a Spiced Coconut Tamarind Gravy
Nutty and tangy, Ulli Theeyal is a traditional Kerala dish of shallots in a roasted coconut and tamarind gravy.
This vegan, gluten-free dish is typically eaten with rice and is served as a part of Sadya in some parts of Kerala.
Ava Pettina Daddojanam | Andhra Curd Rice Flavoured with Mustard
Ava Pettina Daddojanam is a traditional Andhra dish where mustard powder is added to tempered Curd Rice to add some spiciness and just a touch of bitterness.
Do try this version of Thayir Sadam, especially if you love the flavour of mustard.
Kelyache Kaap | Maharashtrian Pan-Fried Raw Banana Slices (Vegan, GF)
No one can eat just one! That is what I say about Kelyacha Kaap or the crispy, crunchy, spicy pan-fried raw banana slices from Maharashtra.
This vegan, gluten-free dish can be served as a snack or then as a side to dal chawal (called Varan Bhaat in Marathi).
Kalkandu Pongal | Kalkandu Sadam | Patika Bellam Pongali
Kalkandu Pongal or Kalkandu Sadam is a simple yet creamy and rich dessert made with rice, a bit of moong dal, milk and rock sugar (kalkandu, mishri, pattika bellam or pattika panchadara).
A naivedyam that the Chidambaram Nataraja temple is famous for, this dessert is very easy to make and just as easy to polish off! 🙂
Ava Pettina Pulihora | Tamarind Rice Flavoured with Mustard Paste
Ava Pettina Pulihora is an Andhra specialty where mustard paste is added to the classic Tamarind Rice to give it a lovely flavour.
This dish uses the classic Andhra technique of “Ava Pettadam” to amp up the ever popular Tamarind Rice.
Pachai Payaru Vella Sundal | Sweet Green Moong Sundal
Pachai Payaru Vella Sundal or Sweet Green Moong Sundal is a welcome change from all the savoury sundals.
This vegan snack is rich in plant-based protein, and just the perfect prasadam for Navratri.
Sakkarai Pongal | Chakkara Pongal | Sweet Pongal
A warm, gooey Sakkarai Pongal is just the perfect way to begin a traditional festive meal. It has the desired effect of getting your digestive juices flowing while being the sweet start needed for the auspicious occasion.
Also called Chakkara Pongal, this sweet version of pongal is made with rice, moong dal, and jaggery.
Pachai Payaru Sundal | Green Gram Sundal | Pesalu Guggillu
Pachai Payaru Sundal, Green Moong Sundal, or Pesala Guggillu is a diabetic-friendly snack laden with plant-based protein.
During Navratri, this version of Sundal is typically served on Wednesday.
Suji ke Gulab Jamun | Rava Gulab Jamun
Suji ke Gulab Jamun is a reimagined version of the classic Indian dessert where the Mava or Khoya has been replaced by Suji.
Spongy soft and delicious as the original Gulab Jamun, this version is lighter on the stomach and just what is needed for the festive season.
