Kadale Kalu Saaru is a traditional recipe from Konkani cuisine that uses Kala Chana (black chickpeas or bengal gram) as the main ingredient.
Also called Chane Saaru, it is flavoured with Coconut, chillies and tamarind.
A simple and rich-in-flavour accompaniment with rice.
Undrallu (also called Kudumulu) are a must-have naivedyam in Andhra Pradesh for Vinayaka Chavithi.
Undrallu are essentially steamed rice rava and chana dal balls that are said to be a favourite of Lord Ganesha.
They are certainly a favourite of my father. 🙂
Today, I present a super-simple sweet called Hayagreeva Maddi. It is a Chana Dal Halwa made in Karnataka and gets its name from the fact that it is the favoured Naivedyam for Lord Hayagriva, the horse-faced avatar of Maha Vishnu.
All you essentially need to make this sweet is chana dal, jaggery, and coconut; and about 40 minutes of time. 🙂
Taushe Bhakri | Cucumber Rotti is a traditional Konkani breakfast.
You can make this dish quickly because all you need to do is mix together grated cucumber, grated coconut, rava, chillies, green chillies, salt and touch of sugar to make the batter. No fermenting required.
Paradi Payasa | Jaradi Payasa is a traditional kheer from the South Canara district of Karnataka.
Popularly made in Udupi and Mangalore, this payasam consists of tiny cooked morsels of rice flour batter in coconut milk and jaggery.
Quite reminiscent of Ada Pradhaman from neigbouring Kerala. 🙂
While I had seen recipes for Dondakaya Pachadi, none excited me enough to try them till my cousin, Satya Rapaka, shared her recipe.
Gokulashtami, Krishnashtami, Krishna Janmashtami or Sri Krishna Jayanti are the various names given to the day Lord Krishna was born.
Milk, Butter, Poha/Avalakki/Atukulu, and Savories form a big part of the food on this day.
Here are some recipes that you could make.
This year Onam will be celebrated from August 25, 2018. Celebrated in Kerala as a 10-day festival of which the last 4 days are the most important. As with all Indian festivals, Onam is celebrated with a traditional meal called Onam Sadya or Onasadya. Here are a few Onam Sadya recipes that you could try: For me…
Nuvvulu or Sesame Seed is one of my favourite flavours, and I use the seeds or the roasted, spiced sesame powder (Nuvvula Podi) liberally in my cooking. I also mix Nuvvula Podi with rice topped with sesame oil or then make this spicy Andhra Sesame Seeds Chutney that we call Nuvvula Pachadi. In South India;…
A recipe for pan-fried Soya Tikkis that are very easy to make and make for a great protein-rich snack.
In my mind, Uppu Pindi (aka Uppudu Pindi) will forever be a special mother-daughter pleasure that I shared with Amma. Yes, my dad and brother like it too, but Amma and me just loved it. I used to look forward to days when this lovely rice rava and moong dal upma, or Dibba Rotti (a thick pancake made with Idli batter) was…
I am on a spree of making podis and pachadis, and my father paved the way for another traditional recipe by getting me a huge (simply huge) bunch of oh-so-fresh-and-tender coriander leaves (Kothimeera in Telugu, Kothamalli in Tamil). I could think of so many recipes in which I could make this fragrant green a star…
