kara chutney recipe

Kara chutney for idli

Kara chutney recipe, a spicy, tasty, Tamil hotel style chutney for idli, dosa, Pongal or any tiffin made with shallots & tomatoes. How to make kara chutney

mamidikaya nuvvula pachadi

Mamidikaya nuvvula pachadi, raw mango sesame seeds chutney

Mamidikaya nuvvula pachadi, an Andhra style raw mango chutney preparation with sesame seeds or til and makes a delicious side with steamed rice mamidikaya nuvvula pachadi Mamidikaya nuvvula pachadi is a classic, traditional Andhra chutney made with fresh grated raw mango and roasted sesame seeds. Raw mango in telugu is called mamidikaya, sesame seeds is […]

momos chutney

Momos chutney recipe

momos chutney recipe, an authentic, spicy red chilli chutney made with chilis & tomato that’s served with momos. How to make momos chutney or dipping sauce

ugadi 2014

Ugadi Greetings

Ugadi greetings to all my dear readers. Ugadi pachadi prepared for our Telugu New Year. I hope all of you enjoy Ugadi festival with good food and cheer.

green-chili-pachadi

Pachi Mirapakaya Pachadi ~ Green Chili Chutney

We Andhras love our Pachadis (chutney/condiment) and in our home pachadis are revered. Seriously. Mom makes the BEST pachadis you can ever imagine. The aromas that fill the kitchen during the preparatory process is something that has to be experienced. For instance, take today’s pachadi which calls for green chilies. The aroma of green chilies roasting is simply intoxicating while the sizzle of tempered spices hold promise of an eternally pleasing meal to come.

Carrot Methi Pachadi

Am blogging a favorite recipe today. It includes my favorite greens and vegetable – methi and carrot. Love the refreshing colors and flavor combination of carrot and fenugreek in a pachadi avatar. Clean, simple and delicious.

Dosakaya Pachadi ~ Lemon Cucumber Chutney

Lemon Cucumber aka Dosakaya is a cherished vegetable in Andhra cuisine. Pachadi (Chutney), Pappu (Dal) and Avakai (Pickle) are the common preparations. I have blogged a pickle as well as a pappu recipe using Dosakaya. Armed with firm, farm fresh Dosakaya, we prepared a tangy spicy pachadi that makes for a memorable side with rice and a dollop of ghee.

Sun-dried Tomato Pickle (Garlic Flavored)

Today’s recipe differs from the earlier blogged Endu Tomato Pachadi in terms of the seasoning. Asafoetida aka hing is replaced with crushed garlic, mustard seeds and fresh curry leaves that are tempered in hot oil before combining with the tomatoes. This lends depth of flavor and strikes a balance between the acidity and fruity sweetness of sun dried tomatoes.