A vegetarian food blog with unique and interesting recipes from all over the world mainly focused on South Indian Cuisine.
When I can make pulav without onion and garlic, why not biryani? Here is my qubooli or the qabooli biryani with the goodness of Bengal gram dal but without any onion and garlic made in the Instant Pot. Check out this easy-peasy chana dal biryani or the qubooli biryani with the detailed step-wise pictures.
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As promised in my previous Ulava Charu Biryani recipe, today I am going to share yet another special winter recipe. It is the Ulava Charu – the traditional rasam/soup from Andhra/Telangana prepared with horsegram lentil. It is traditionally served along with rice and ghee making it as a perfect rice accompaniment. Check out how to cook this Ulava Charu Recipe in both Instant Pot and Pressure cooker.
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India is known for its biryani varieties. Today I am going to share a signature recipe of Andhra/Telangana. It’s the Ulava Charu Vegetable Biryani – a traditional and authentic recipe prepared with cooked horse gram water, vegetables and of course with exotic biryani spices. The highlight of this dish is that we use tamarind instead of yogurt and tomato and also we use curry leaves for this Biryani. Interesting huh? Read further to learn the recipe with step-wise pictures.
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After posting quite a few North Indian and North Eastern state recipes, I am back with a South Indian recipe. This dal is one among the comfort and staple food of Andhra/Telangana region. It’s the Dosakaya Pappu / the yellow cucumber dal. It is a flavorful lentil curry prepared with split pigeon peas and yellow cucumber. Here is instant pot and pressure cooker version of the simple yet delicious dosakaya pappu.
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Finally here is the much-awaited post – the Andhra/Telangana Thali spread. I know I kept mentioning about the Thali spread for the past two weeks but had to wait until now. I know, I can’t claim this spread an authentic festive spread or traditional spread because I missed some of the recipes like Kandi Podi / Paruppu Podi, Garelu / Vada, and Koora / lentil curry. But I still managed to create a not-so-elaborative spread. With Ugadi coming up in few days, I am super elated to share this.
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Puliodarai, Puliogare, Pulihora, the tangy tamarind rice is a famous South Indian variety rice. Pulihora is a must on all festive days in Telugu cuisine, and a thali is incomplete without this yummy pulihora. I have already posted two puliodarai recipes, the traditional Kovil puliodarai, and the instant puliodarai recipe. Today I am going to share the Andhra/Telangana style pulihora with curry leaves.
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It’s been a long time since I posted a rasam recipe. I always wanted to try different rasam recipes from other cuisines, and this upcoming thali theme helped me to explore and experiment this tomato charu recipe. I prepared this charu recipe as part of the Andhra/Telangana Thali. This Tomato onion charu recipe with garlic tempering is very soothing and appetizing. It can be served as a rice accompaniment and also as a starter soup.
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I know I am posting back to back Andhra & Telangana special recipes. If you are following me on IG, you would have guessed it by now. Yes, Thali theme is coming up in a weeks time, and I am going share an Andhra/Telangana spread. (Other two spreads are coming up too, stay tuned.) I thought of preparing all the recipes from scratch and not to use any of the recipes from my archives. :-) This also gives me an opportunity to share our family favorites. Today’s recipe is Bendakaya Pulusu or Lady’s Finger Tangy and spicy gravy.
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If you ask me my favorite vegetable, without any hesitation, I would say brinjal. Next, to brinjal, my other two favorites are Ivy Gourd and Cabbage. Today’s recipe is a flavorful dry curry prepared with Ivy gourd. It is also known as Coccinia or Scarlet gourd. It is popularly known as Tindora in Hindi, Kovaikai in Tamil and Dondakaya in Telugu. Today I am going to share an Andhra special recipe – Dondakaya Kobbari Vepudu – Ivy gourd coconut dry curry with fresh ground masala.
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After posting back to back Holi recipes both sweet and savory, I wanted to post something spicy. What’s better than pickle right? If you are a garlic lover, then this pickle is for you. :-) Today I am going to share a lip-smacking super spicy cashew garlic pickle, a famous recipe from the states of Andhra and Telangana. This pickle can be prepared within 30 minutes, and this is a perfect side for dal rice and yogurt rice. Like podi, this can be mixed with rice along with ghee or oil.
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Dals/lentils are one of the staple recipes of India. As I mentioned in my Cholar dal post, each and every state have their signature dal recipe. I have been posting simple dal recipes from the different Indian States and today’s dal recipe is the Andhra/Telangana special dal – Tomato Pappu or Tomato Dal. As the name indicates, is prepared with tomato and toor dal. The toor dal and tomatoes are pressure cooked and then simmered with simple spices and the ghee tempering. I am going to share how I prepared this dal in the Instant Pot.
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