Thotakura Ava Pettina Pulusu (Stew with Amaranth Leaves and Mustard Paste)

Thotakura (Amaranth or Maath) is absolutely one of my favourite leafy vegetables. It is very versatile and can be cooked in so many different ways to make a variety of curries and stews. For example, you could make Thotakura Vepudu, a simple stir-fry, or then Thotakura Pappu, a dal. Today, I am writing about

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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

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