Called Usirikaya Annam (or Usirikaya Pulihora) in Telugu and Nellikai Sadam in Tamil, this is a tangy, delicious and nutritious one-dish meal.
It is a great way to include the Vitamin C, Iron and Calcium-rich Indian Gooseberry or Amla into one’s diet.
Minapa Sunni Undalu (also called Sunnundalu) are laddus made with roasted udad dal, jaggery, and ghee.
This traditional, protein-rich laddu from Andhra Pradesh is very very easy to make and .
Do try it these delicious Minapa Sunnundalu this Diwali! You can make about 20 laddus in less than 45 minutes.
Kodubale are spicy, deep-fried rice flour rings from Karnataka. Just the perfect tea-time snack, the Kodubale are similar to the Andhra Chegodilu (Ring Murukku) except that the dough is flavoured with a spicy coconut-red chilli paste.
Kodubale is also the perfect Diwali snack for me as its spiciness and crispness helps balance the sweets that we enjoy in loads during this festival.
Nuvvula Podi Veysina Nimmakaya Pulihora is the traditional South Indian Lemon Rice flavoured with a roasted sesame powder. The result is a satisfying tangy, nutty, spicy one-dish meal.
This Upvas ka Dosa, Rajgira Sama Dosa or Farali Dhirde is just perfect for those who are fasting during Navratri. This crisp, lacy, instant dosa is also gluten-free, low calorie and nutritious, making it a great addition to any weight-loss diet as well.
The best part about this recipe is that it gets done in under 30 minutes. What more could you ask for!
Pulihora Pulusu or Puli Venda Saar is a tangy tamarind gravy that is served with rice, or even as an accompaniment for Idli or Dosa.
This delicious, tangy gravy needs very few ingredients and gets done in about 20 minutes. As a bonus, it is also a low-potassium recipe that is well-suited for a Renal Diet for people suffering from Chronic Kidney Disease (CKD).
Vellulli Avakaya is the Andhra Garlic Pickle that is super easy to make (especially if you get peeled garlic) and has a shelf life of up to a year.
Serve this delicious pickle with dal rice, curd rice, stuffed parathas or even dosa.
An aromatic absolutely delicious Sindhi Moong Dal that is tempered with crushed garlic and crushed dried pomegranate seeds (Anardana) fried in ghee.
This gluten-free dal gets done in under 15 minutes, and can be enjoyed with rice or roti. This is also a low-potassium that is suitable for a renal diet.
Ragjira Thalipeeth is a simple, delicious, nutritious and gluten-free Amaranth Flour Pancake from Maharashtra. Also called Upvasache Thalipeeth or Farali Thalipeeth, this pancake is made on Ekadashi and is served with dahi.
Want a delicious chutney for Idli and Dosa that gets done in under 5 minutes? Make this Avakai Perugu Pachadi.
All you need to do is mix 1 tsp of Avakai in 1/2 cup yogurt, and voila! you have a yummy chutney.
Nuvvula Podi is a spicy roasted sesame powder that is popular in the Vizag-Vizianagaram regions of Andhra Pradesh.
This nutty, spicy powder is mixed with rice and some sesame oil, and eaten as the first course of a meal. Nuvvula Podi is also widely used to flavour stir-fries as well as lemon rice and tamarind rice.
Tangy Gongura (called Red Sorrel in Engish and Amabadi in Marathi) is a much prized green in Andhra. One of the ways Gongura is used in Andhra and Telangana is to make this simple yet finger-licking good Gongura Pappu.
