Moong Dal Palak exemplifies the saying “Simplicity is the ultimate sophistication.”
Made with just dhuli moong dal (husked and split green gram) and palak (spinach, we use just green and red chillies to add some flavour.
Moong Dal Palak
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!
Vankaya Kothimeera Kharam | Andhra Brinjal Stir-fry with Coriander, Green Chilli and Ginger Masala
Vankaya Kothimeera Kharam is a traditional Andhra recipe for stir-fried brinjals flavoured with a coriander-green chilli-ginger paste.
I love the spiciness of the stir-fry and it tastes awesome when mixed with some steamed rice. 🙂
Chak-Hao Amubi Kheer | Manipuri Black Rice Kheer | Forbidden Rice Pudding
Chak-Hao Amubi Kheer is the Manipuri Black Rice Kheer.
It is nutty, creamy, and absolutely delicious. The lovely purple colour sure adds to the charm. 🙂
Fresh Turmeric Root and Mango Ginger Pickle in Lemon Juice
Do try this delicious and easy to make Fresh Turmeric Root and Mango Ginger Pickle in Lemon Juice.
Not only is it delicious, it is also medicinal and will keep winter ailments at bay.
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.
Menthi Podi Veysina Vankaya Kura | Andhra Brinjal Fry with Fenugreek Flavour
Menthi Podi Veysina Vankaya Kura is a Andhra-style Brinjal fry that is spiced with a fenugreek flavoured lentil powder.
It tastes best with baby brinjals but can be made with thin, long, purple brinjals.
The best part is that the stir-fry is that it gets done in about 30 minutes and is simply delicious.
Tilachya Vadya for Makar Sankranti
Makara Sankranti celebrations are incomplete without sesame, peanuts and jaggery.
Tilachya Vadya that are traditionally made for Sankrant in Maharashtra celebrate all three ingredients.
You can make this delicious burfi in under 40 minutes. Ideal for last minute preparations. 🙂
Vangyache Thalipeeth | Roasted Eggplant & Jowar Flatbread
Vangyache Thalipeeth is a traditional flatbread from the Marathwada region of Maharashtra.
I love this smoky, spicy flatbread that is made with roasted brinjal and jowar (sorghum) flour.
Have some left over Vangyache Bharit (Baingan Bharta)? Try this recipe. 🙂
Chama Dumpa Vepudu | Crispy Andhra Arbi Fry
Crispy vegetable stir-fries have a special place in my heart. I absolutely love crisp fried potato, fried yam, and fried raw banana with my sambar rice and curd rice.
Also high on this list is fried arbi (taro root fry | colocassia fry). It is a great way to enjoy this vegetable that can otherwise become a slimy mess when cooked.
Paruppu Adai (Mixed Dal Dosa from Tamil Nadu)
Paruppu Adai is a traditional dosa made in Tamil Nadu with Chana Dal and Tuvar Dal as its primary ingredients.
This protein-rich dosa is typically served with butter, jaggery and even Avial.
Andhra Menthi Podi: Add Spice to Stir-Fries
I had first published this recipe for Andhra Menthi Podi in November 2012; soon after I started blogging. What a journey it has been since then. As I look at some of my old posts, I realise that they need to be updated, and so here begins that journey. Menthi Podi is a spice powder…
