Loading...
A traditional Andhra relish bursting with six distinct flavors, from sweet jaggery to tangy tamarind and bitter neem flowers. This Ugadi festival special symbolizes the different facets of life in every spoonful.
For 4 servings
Soak the tamarind in 1/2 cup of hot water for 20 minutes. Squeeze well to extract all the pulp, then discard the fibers. In a mixing bowl, combine the tamarind pulp, grated jaggery, and 1/2 cup of water. Stir until the jaggery is completely dissolved. You can gently warm this mixture on low heat for 2-3 minutes to speed up the process.
To the jaggery-tamarind mixture, add the finely chopped raw mango, neem flowers, red chili powder, and salt. Mix everything together until well combined.
To make the tempering, heat oil in a small pan over medium heat. Add the mustard seeds and let them splutter. Add the urad dal and the broken dried red chili, and sauté for about 1 minute until the dal turns light golden. Add the hing and curry leaves, and cook for another 10-15 seconds until the leaves are crisp.
Pour the hot tempering over the pachadi mixture and stir well to incorporate. Let the pachadi rest for at least 30 minutes to allow the flavors to meld together. Serve at room temperature as part of a festive meal.
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
A traditional Andhra relish bursting with six distinct flavors, from sweet jaggery to tangy tamarind and bitter neem flowers. This Ugadi festival special symbolizes the different facets of life in every spoonful.
This andhra recipe takes 25 minutes to prepare and yields 4 servings. At 158.61 calories per serving with 0.99g of protein, it's a beginner-friendly recipe perfect for side or condiment.
Omit the neem flowers and reduce the red chili powder to a tiny pinch for a much sweeter and milder version that kids will enjoy.
Use 2 tablespoons of store-bought tamarind paste mixed with water instead of soaking and extracting pulp from whole tamarind.
This recipe is naturally Jain-friendly as it does not contain any root vegetables, onion, or garlic.