Pudalangai Kootu or Potlakai Kootu (Snake Gourd Curry)

Pudalangai Kootu or Potlakaya Kootu (Snake Gourd Curry) is one of those easy to make side dishes that goes very well with both rice and roti. Ingredients Pudlangai, Potlakaya, or Snake Gourd – 1/2 Kilo Kandi Pappu or Tuvar Dal- 1/3 Cup Grated Fresh Coconut – 3 tbsp Rice Flour –

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Pappu Pulusu – 2

Pappu Pulusu uses garlic, cloves, and cinnamon. It is a great favourite with us especially in the winter when it warms us up. Ingredients Kandi Pappu/Tuvar Dal – 1 Cup Tamarind Pulp – 1 tbsp Garlic Cloves – 3 Cloves – 3 Cinnamon – 1″ piece Madras Onions/Shallots – 8 to

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Pappu Pulusu – 1

Pappu Pulusu is a simple stew made with lentils, vegetables and tamarind. It is a staple in Andhra homes and can be considered a spice-less version of Sambhar. Ingredients Kandi Pappu/Tuvar Dal – 1 Cup Tamarind Pulp – 1 tbsp Madras Onions/Shallots – 8 to 10 (optional) Tomato – 1 Small Baby

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Vangi Bhaat (Vankaya Annam or Aubergine/Brinjal/Eggplant Rice)

Vangi Bhaat is one of those classic dishes that is popular at Maharashtrian weddings and religious functions. I have always loved its mild flavour and am tempted to make it every time I see small plump brinjals (vangi = brinjals in Marathi) in the market. Adding the star anise segment is a secret that

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Anapakaya Pesarpappu Koora (Lauki aur Moong Dal ki Bhaji, Bottle Gourd and Green Gram Curry)

Both Dad and I bought anapakaya (bottle gourd/lauki) this week and I was wondering what to do with so much anapakaya when I realised I had not made Anapakaya-Pesara Pappu Koora in ages. It is very easy to make and is a great accompaniment to both rice and roti. Ingredients Anapakaya/Lauki/Bottle

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Kanda Bachali Kura | A Traditional Andhra Recipe

Kanda Bachali Kura  is very popular in Andhra and is often served at weddings. I make it in three different ways. In this tangy version, I use lemon juice to season the koora. This koora makes for an absolutely yummmm side dish for curd rice. Do also try my recipes

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