This Andhra-style ridge gourd chutney is taste with nutrition. It can be mixed with rice or eaten with dosa or rotis and is very easy to make.
It's a pickle, it's a chutney and it's just smashing! Made with sorrel leaves, this one is a real crowd pleaser.
About Pachadi Recipe: A fine blend of coconut, curd and pineapple combined with fiery chillies and spices.
A pineapple chutney, that's chunky, sweet and sour in one bite. You can alter the spice quotient in this pachadi by going easy on the chillies.
About Beetroot Pachadi Recipe: Lovely pink colored beetroot pachadi made in coconut oil with tamarind, shallots and jaggery.
Here is a simple recipe of pachadi with raw mangoes and jaggery. Tempered with red chillies and mustard seeds.
A Southern chutney of gongura leaves, tamarind, onion and spices.
How To Make South Indian-Style Pachadi - Find The Recipes For 5 Types Of Pachadi
Pachadi can easily be considered similar to North Indian raita, due to the inclusion of yogurt (dahi) and different kinds of fresh vegetables to the dish.
The Magic Of Gongura, Andhra's Most Loved Spinach
Gongura is used extensively in Tamil Nadu and Karnataka where it is referred to as Pulicha Keera and Pundi Soppu respectively.
The Magic Of Gongura, Andhra's Most Loved Spinach
Gongura is used extensively in Tamil Nadu and Karnataka where it is referred to as Pulicha Keera and Pundi Soppu respectively.
Eat These Lucky Foods on New Year's Eve- Here's Why
As we bid adieu to yet another year, usher in the shining new, it may be interesting to delve a little deeper into how some of the many rituals, and yes, rituals of eating surrounding ...
Neem Flower And How It Is Used In South Indian Cuisine
One of my earliest memories of Ugadi (the beginning of the new year in Karnataka, Andhra and Telengana) was the Ugadi pachadi. I remember quizzing my grandmother on why a delicacy served on a festive ...