Ugadi celebrations begin with Ugadi Pachadi. This pachadi incorporates the six tastes found in nature; sweet, sour, tangy, spicy, bitter, and salty.
The six tastes (shadruchulu) represent the various experiences we have in life. Having Ugadi Pachadi reminds us that we should face life with equanimity.
Maavadu or Vadu Manga is a traditional pickle made with baby mangoes at the start of the summer. This tangy and spicy Baby Mango Pickle Without Oil is a crowd-pleaser and best enjoyed with cool and mellow curd rice.
Tangy and mildly sweet, Tamarind Agua Fresca or Agua de Tamarindo is a Mexican drink made with tamarind pulp, sugar, water, and occasionally, a dash of lemon juice.
This refreshing Tamarind Cooler makes great use of the cooling properties of tamarind and so helps lower core body temperature.
Mamidikaya Pappu is a traditional Andhra Raw Mango Dal. My father absolutely loves this tangy dal and could eat it for every meal, if I served it to him.
All you need to enjoy Mamidikaya Pappu is hot rice and ghee. Some papad or vadiyalu on the side would only help the cause. 🙂
Tangy, nutty and mildly spicy with just a hint of sweetness. That is how I would describe Amlechi Uddamethi, the raw mango curry from Goa. Cooked in a coconut gravy spiced with red chillies, pepper, jaggery and tamarind, this traditional Goan dish gets the “Uddamethi” part of its name from the Udad Dal and Methi in the tempering.
Serve this delicious mango dish with rice and papad; and believe you me you will enjoy a satisfying meal.
Truth be told, I love Khamang Kakdi. This Cucumber Salad from Maharashtra is flavoured with roasted peanuts and fresh coconut. It also uses just a bit of lemon juice and green chilli.
The result is a cool, crunchy, nutty and just a bit tangy Cucumber Salad that is hard to resist.
Jowar Khichdi is a delicious, nutritious, vegan, millet-based dish that serves as a complete meal by itself or with Dahi.
This dish makes great use of Jowar (called Sorghum in English) which is gluten-free and rich in dietary fibre, iron, calcium, magnesium, and more.
Jowar is known to aid weight loss, help you manage blood sugar, and help lower cholesterol.
This Fried Onion Raita is slightly sweet from the caramelized onions and provides the perfect balance to a spicy Biryani. You can also serve it with rotis and stuffed parathas or then use it as a sauce or dip.
This Fried Onion Raita also finds favour with people who dislike raw onions.
Potlakaya Perugu Pachadi, Pudalangai Thayir Pachadi, or Snake Gourd Raita is mellow, light on the stomach and cooling; making it an ideal for a meal on a hot summer day. It is the ideal accompaniment for roti and even rice. About Snake Gourd and Benefits of Eating It Snake Gourd (called Potlakaya in Telugu, Pudalangai in…
Til ka Khatta is the traditional accompaniment for the mellow and mildly-spiced Hyderabadi Khichdi.
Made with sesame, peanuts and tamarind, Til ka Khatta is very easy to make and is nutty, tangy and delicious.
Kobbari Perugu Pachadi or Thengai Thayir Pachadi is a variation of the traditional Coconut Chutney to which Dahi/Yogurt is added. This mellow Chutney is served as a side to Idli, Dosa and Upma as well as a part of the traditional South Indian meal.
Kobbari Perugu Pachadi is also a lifesaver when you want to increase the volume of the Coconut Chutney you have.
This mellow and for Idli and Dosa
Spicy, tangy and delicious Mulakkada Ulli Karam is the traditional Andhra Drumstick Curry flavoured with an onion-red chilli paste and tamarind.
We savour this delectable curry with hot steamed rice, and may be, papad on the side.
