Tender amaranth shoots raita is a refreshing and nutritious dish that combines the cooling properties of plant-based yogurt with the tender young greens of amaranth, a leafy vegetable that has been cultivated in India for thousands of years. Amaranth, known locally as chaulai or keerai, is one of the world’s oldest food crops, with roots…
Tag: #AndhraPradesh/Telengana
Refreshing Pachi Pulusu: A Summer Delight
Pachi Pulusu is a wonderfully cooling summer rasam from Andhra Pradesh, a dish my sister first introduced me to over 50 years ago. Unlike traditional rasams, it is made almost raw—there’s no boiling involved, just a gentle tempering at most—allowing the tangy tamarind, fresh onions, green chilies, and coriander to retain their bright, bold character….
How to Make Palakura Pappu: Easy Steps for a Wholesome Meal
Pigeon peas and spinach, commonly prepared as Palakura Pappu in Andhra Pradesh and Telangana, is a beloved dish known for its nutritional value and comforting taste. This dish combines protein-rich pigeon peas (toor dal) with iron-packed spinach (palakura), creating a balanced meal that is both wholesome and delicious. The tempering of mustard seeds, cumin, garlic,…
Avakkai (Mango) Pickle
Avakkai pickles originate from Andhra Pradeesh/Telengana of South India. These pickles are iconic and consumed widely all over South India. They are hot and spicy, but taste wonderful. I am a great fan of avakkai but have stopped consuming it as the pickle literally floats in oil. It has been my earnest desire to develop…
Potlakaya Kura (Snake Gourd Curry)
I like to pair my dal/ kootan (the dish that is mixed with rice) with the vegetable main dish (broadly curry). I will call this dal for the sake of convenience. So, if the dal is bland, then the accompanying curry must be spicy and vice versa. What I have discovered while planning meals every…
Allam Pachadi (Ginger Chutney)
I do love ginger chutneys, but make them only rarely. That’s because the balance of ginger and other ingredients must be perfect to get a great tasing chutney. Otherwise, the bitter taste of the ginger will come through. This recipe, from the South Indian states of Andhra Pradesh/Telengana is a classic. It pairs well with…
Mixed Vegetable Pulusu (Curry)
Pulusu is the Andra Pradesh equivalent of the sambar of Thamizhnadu and Kerala. This dish is spicy, tangy and slightly sweet. I love pulusu of any kind. I first got a taste of this dish at my friend’s home in the late 80’s. His wife, also a dear friend, used to make this for us…
Dondakaya Ulli Kura Karam (Ivy Gourd Stir Fry)
I have posted a couple of ivy gourd recipes before. This one is a little different, from the states of Andhra Pradesh/Telengana in the south of India. I seem to have an affinity for Andhra recipes. I do enjoy the bold taste of their dishes. And ivy gourd in a vegetable that is cooked at…
Vankaya Vepudu (Eggplant Stir Fry)
The humble eggplant is one of the most versatile vegetables that I know. There are literally hundreds of recipes in each of the different states of India. And there are several varieties of eggplants – long, small-round, large-round, green, white, striped… I reserve specific varieties for different dishes. For example, the Palakkad preparation of eggplant…
Bendakaya Pulusu (Okra In Tamarind Gravy)
For several years, weekends were normally spent in my home of my friend, D. R. Naidu. Protima, Naidu’s wife then, was (and is) a fabulous cook. She had influences from both West Bengal and Andhra Pradesh. I have had pulusu countless times at her place. It is a wet dish in a tamarind gravy, native…
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