Chidambaram Kathirikai (Brinjal) Gosthu
This Brinjal gosthu with Samba Sadham(Pepper and Jeera Rice) is prepared at Chidambaram Temple as an offering to Lord Nataraja. Authentically it is prepared with grilled brinjals. Some… Read More »
Pavakaai Ellu (Bitter gourd – Sesame) Pachadi
One of our readers, Ms Jayalakshmy Ramanathan, shared this recipe which her mother used to prepare. I thankfully acknowledge her recipe and I am pleased to post it… Read More »
Brinjal Thokku
Method: In a dry kadai add the til (sesame) seeds and fry till it starts crackling. Remove the fried til seeds and keep it aside. In the same… Read More »
Tomato Dhal
“Tomato Dhal” is an Andhra spcial and it is prepared with Thuvar dhal and tomato cooked together. I tried it with Green Gram dhal and tomato puree. Taste… Read More »
Mango Dhal
Mango dhal is Andhra’s classic dish. Normally both dhal and mangos are cooked together and seasoned with other spices. Mango may be added with or without skin according… Read More »
Vegetable Saagu
Method: Carrot, Beans, Green Peas, Potato, Chow Chow, Capsicum etc., can be used for making “Saagu”. Cut the vegetables into small cubes and add green peas. Fry in… Read More »
Karamani Curry
Method: In a kadai put one teaspoon oil and when it is hot add karamani and fry till it turns light brown. Put it in a pressure cooker,… Read More »
Ridge Gourd (Peerkankai) Dhal
Method: Remove the skin from the Ridge Gourd and cut it into small cubes. Wash green gram dhal (Payatham paruppu) and put it in a pressure cooker. Add… Read More »
Tamarind Dhal
Method: Soak tamarind in water and squeeze out the juice and make a cup of tamarind water. Put thuvar dhal, bengal gram dhal and green gram dhal in… Read More »
Kongunadu Dhal
“Paruppu” (dhal) is the first dish served in South Indian Weddings and also the first solid food given to kids. Normally, when we cook Thuvar dhal for Sambar,… Read More »
