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 for Bachali Kura Pulusu, Bachali…
Kanda Bachali Kura | A Traditional Andhra Recipe
Kothimiri Pachadi (Coriander Chutney) – 1
I made this pachadi today to accompany Undrallu. This is very simple pachadi and tastes great with Mudda Pappu annam or as sandwich chutney. Ingredients Fresh Coriander Leaves – 1 packed cup Green Chillies – 3 Lemon Juice – 2 tbsp Turmeric – A pinch Mustard Seeds – 1/4 tsp Oil – 1/2 tsp Salt to…
Pala Undrallu: Recipe from Andhra for Vinayaka Chavithi
Pala Undrallu is a traditional dish made for Vinayaka Chavithi in Andhra Pradesh.
It is rice flour dough balls simmered in milk flavoured with coconut and cardamom.
Pala Undrallu are not very sweet, and are also a great way to use up any leftover rice flour dough that is used to make the covering for Modak.
Cheesy Garlicky Sandwich
Here is one way I use the Shengdana Chatni that I am very fond of. This cheesy garlicky sandwich is soul food for me and can lighten up my day in a jiffy! 🙂 Ingredients Bread Slices – 2 Cheese Slice – 1 Shengdana Chatni – 1 tsp Butter – 1/2 tsp Method Lightly butter one…
Shengdana Chatni (Peanut and Garlic Chutney)
One of my most memorable trips in recent years has been the one to the temple of Lord Vitthal in Pandharpur. During this trip, we also visited Tulja Bhavani and of course, Solapur, which was our base. One thing I noticed everywhere I went in Solapur was advertisements for Shengdana Chutney. From a small roadside eatery to large restaurants, every…
Bangala Dumpa Vepudu or Urulai Kizhangu Varuval (Crisp Potato Fry)
Bangala Dumpa Vepudu (Potato Fry or Urulai Kizhangu Roast) is one of those comfort foods that every community in India has its own version of. Indeed in my own home, we have 2 or 3 varieties that we make. Here is the recipe for the simplest and the best-est of them all! I felt quite silly writing…
Tondli Bhaat (Dondakaya Annam/Rice with Ivy Gourd)
Having lived in Maharashtra all my life, I love Maharashtrian food. Tondli Bhaat is a classic Maharashtrian dish that is simple to make and a nice way to use Tondli (Dondakaya/Ivy Gourd). This is also a dish that is very quick and easy to make. Have it with some raita or just simple plain dahi and it is a complete…
Aratikaya Ava Pettina Koora (Raw Banana Curry with Mustard Paste)
Ava Pettadam is a classic Andhra technique that adds zing to the most insipid koora or pulusu. It is very simple, soak some mustard with rice, and grind it to a paste with a red chilli or two. Add this paste to the koora or pulusu. This recipe is for a raw banana curry with…
Cabbage Ava Pettina Koora (Cabbage Curry with Mustard Paste)
This is a Cabbage Curry/Koora variation that I absolutely love. The ava/mustard paste gives the cabbage koora just the right touch of spiciness. Ingredients Cabbage/Gobi – 1/2 Kg Mustard Seeds – 1.5 tsp Raw Rice – 1 tbsp Udad Dal/Husked Black Gram – 1 tsp Red Chillies – 1 Green Chillies – 2 or 3 Oil…
Cabbage Thoran | Muttaikose Poriyal | Cabbage Kura | Patta Gobi Sabzi
This is oh-so-easy-to-make Cabbage Koora (known as Cabbage Poriyal in Tamil Nadu and Cabbage Thoran in Kerala) is comfort food in our home. When perfectly done, the cabbage is crisp yet perfectly cooked. Eat this curry as a side dish to perugu annam (curd rice) or sambar rice. You will be in heaven! 🙂 How to…
Majjiga Pulusu without Coconut (Buttermilk Stew without Coconut)
I have two variations of the basic Majjiga Pulusu that I make; one with coconut and one without. This is the variation without the coconut. You can make it with a mix of vegetables (bendakaya/bhindi/okra, vankaya/baingain/aubergines, mullakaada/shenga/drumstick, anapakaya/lauki/bottle gourd) or then with greens. Ingredients Curd – 1.5 Cups Water – 1.5 Cups Mixed Vegetables –…
Challa Attu – The Truly Cool Dosa
Challa Attu literally means a cool dosa; challa means cool and attu means dosa in Telugu. It derives its name from the buttermilk (traditional cooling agent) that it contains in plenty. Challa attu is a great favourite with my family. It is very easy to make and is done in a jiffy. We make this often in summer because it needs…
