Bachala kura Pappu is a high protein, vegan, heart warming dish loaded with nutritious greens – Malabar spinach or Indian Spinach. These protein-rich, vibrant green, glossy leaves are thick with a spongy texture and when cut they ooze a slimy juice similar to okra. We usually cook them with masoor or tur dal or with yam (kanda bachali) and as mustard powder based stew (ava pettina pulusu).

It’s a green(s)-intensive menu this week. Yesterday, it was spinach soup and today I prepared an aromatic and flavorful stew featuring amaranth leaves, yogurt, coconut and green chilies. A classic healthy Andhra recipe that is sure to warm the body and soul.

Remember eggplants cooked in poppy seeds – Vankaya gasagasala kura I blogged earlier? Many of you got back to me with positive feedback. Well, today’s recipe is on the same lines with eggs replacing eggplants. Poppy seeds lend body and enrich the flavor making it a very good side with flavored rice, naan or rotis.

Rasam or Charu is an essential part of a traditional Andhra bhojanam (meal). Comforting, earthy, warm with health supporting properties, pepper flavored charu is seasoned with ghee and asafoetida, garnished with fresh coriander. Works as a perfect antidote for a runny nose.

Simple, light and packed with flavor carrot stir fry. The earthy spices combine beautifully with the sweetness of carrots while the addition of fresh coriander brings freshness. Carrot in their ‘grated’ avatar work best for this vegan stir fry.

When pressed for time, I tend to go the one pot meal way. Semiya Biryani is a delightful one pot light meal, fragrant with aromatic spices and loaded with vegetables. Use whole wheat vermicelli and you have some wholesome goodness on your dinner plate.

Each time I cook mixed vegetable curry, I tend to tweak and experiment with spices. Today’s recipe is a result of one such experiment. Am quite satisfied with the end result and hence makes an appearance here. A versatile dish that makes a decent side with rice, rotis as well as dosas.

Gutti Kakarakaya aka Stuffed Bitter gourd (Karela) is a simple dish and my favorite go-to recipe for special occasions. The roasting process intensifies the flavor of the stuffing while charring and softening the bitter gourds. The unmistakable bitterness of kakarakaya is balanced with the spiced, tangy-sweet stuffing comprising of onions, garlic, jaggery, tamarind and red chilies.

Tomato Pappu mixed with a dollop of ghee and rice with Mango Avakai is a dearly loved combination and an integral part of everyday Andhra food culture. Simple, earthy, soulful food! Tur dal aka Kandi Pappu with tomato is a winning combination and the addition of fresh coriander brings a perfect touch.

The flavor combination of today’s recipe is intriguing and enticing. Simple everyday Andhra pulusu (tangy stew) prepared with amaranth greens, tamarind pulp and spices. The addition of a magical ingredient aka mustard powder elevates the flavor profile by leaps and bounds.