The delicious South Indian Coconut Rice called Kobbari Annam in Andhra & Telangana, Thengai Sadam in Tamil Nadu, Tenginakayi Anna in Karnataka.
This is a super-easy to make rice that needs nothing but some papad as accompaniment to make for a perfect lunch or even breakfast. Of course, it is a much favoured naivedyam during festivals and pujas.
Palli Karam Podi is the spicy, garlicky roasted peanut powder that is called Verkadalai Podi in Tamil Nadu. In Andhra and Telangana, we eat it with rice topped with oil, or then use it to flavour vegetable stir-fries.
Gutti Vankaya Karam is a traditional recipe from Andhra and Telangana. To make this crowd pleaser, baby brinjals are stuffed with a spicy powder called Kura Karam, and then stir-fried over medium heat till well-done.
Kura Karam Podi is a spicy powder that is added to vegetable stir-fries as a flavouring agent. Each household possibly has its own version of this curry powder and I learnt this recipe from my cousin Rani Krovvidi. Earlier this month, when I visited my Dad’s hometown, the extended family plied us with loads of…
This delicious, spicy and garlicky Malabar Spinach and Black-Eyed Peas Curry is a traditional recipe from Mangalore. When paired with some rice and papad, it made for the perfect rainy day and was the best kind of mood elevator. 🙂
This delicious, gluten-free Cucumber Gazpacho or Cold Cucumber Soup is just the light and cool meal you are looking for on a hot summer day.
All you need to do is blend together cucumbers, yogurt and fresh herbs with a few other everyday ingredients, and you have a ready meal.
You can also adapt this recipe to make a vegan version by using a plant-based yogurt.
Appadala Pindi is a super simple dish made with the flour used to make papads (Papads are called Appadalu in Telugu).
In Andhra and Telangana, we eat these papad dough balls with rice or as a side to rasam rice.
Sweet, spicy, tangy, and bitter—all at the same time—this Instant Mango Pickle from Himachal Pradesh is an absolute delight.
This vegan, gluten-free pickle can be made in under 15 minutes, and tastes great with rotis, parathas, and dal-rice.
Challa Upma or Majjiga Upma is a traditional Andhra dish made by cooking rice rava (coarsely ground raw rice, called Biyyam Nooka in Telugu) in buttermilk.
This gluten-free dish makes for a wonderful one-dish meal or hearty snack, especially on a hot summer day. In addition, it is a relatively low-potassium recipe that can be easily adapted for a kidney diet or a renal diet.
Menthe Tambuli is a delicious and easy-to-make yogurt flavoured with methi (fenugreek), coconut and cumin. This traditional dish from Karnataka is typically served with rice, but is a great accompaniment to rotis, idli and dosa as well.
Menthe Tambuli is a great way to include a significant amount of fenugreek seeds in your diet. After all, fenugreek seeds are known to help in reducing hair loss, aiding hair growth, managing diabetes, improving milk production in lactating mothers, aiding weight loss and more.
This Pumpkin Hummus is a variation of the classic Mediterranean Hummus. I love the vibrant colour and the slightly sweet flavour that the roasted pumpkin imparts to this dish.
Creamy, gluten-free, vegan, paleo, and protein-rich, this dish can be used as a dip or a spread.
Zucchini Noodles or Zoodles flavoured with garlic and soya sauce make for a delicious, light, vegan meal when paired with a clear soup.
