Anusha

Andhra Cuisine is famous for its plethora of chutneys. For a typical Andhrite, no meal is complete without this essential item. It is consumed on its own mixed with rice or is also eaten as a side dish with pappu/koora. Pachadi is typically made of vegetables/greens and roasted green/red chilies. It ...

Chutneys are an integral part of Indian food. Especially, South Indian food is incomplete without one or two types of chutneys in the plate. Ridge gourd is known as Beerakaya in Telugu and is a very familiar vegetable in Andhra homes. There are plenty of recipes made using this one veggie which ...

A South Indian thali is always incomplete without chutneys & pickles. Pickles are deep rooted in our culture and have the wonderful ability to take us back in time. Almost every region also has its own unique style of making pickle with locally sourced ingredients. And our Grandma's hand-made recipes ...

Amla is very commonly used in Andhra Cuisine. One of the most popular ways to use amla in daily meals is to make this chutney. It's sour, tangy & spicy at the same time. Andhra Style Usirikaya Pachadi tastes heavenly when paired with hot plain rice & a dollop of ghee(clarified butter). Did you ...

Vankaya Ulli Karam Recipe (Eggplants In Spicy Onion Gravy) is a delicious version of eggplants that is made in Andhra households. This recipe is traditionally made from small eggplants that are locally available in Andhra and tastes so different from Gutti Vankaya Recipe of Andhra, which is a slightly ...

Chakkara pongali or Sakkra pongali (Sakkra meaning-sugar or sweet) as it is commonly known as is a sweet porridge of rice & yellow moong dal. There are different ways of preparing this dish & is generally offered to God as "Naivedyam" in many South Indian houses during pooja. It is served ...