Poornam Charu | Chanadal – Jaggery Rasam | Kattu Rasam | Obbattu Saaru

Poornam Charu is a mildly sweet and popular Rasam made in Andhra pradesh during festive occasions. We make some special sweets for certain festivals like Ugadi, Dasara, and Vinayaka Chavithi made out of Poornam (Chana Dal-Jaggery paste) like Bhakshalu / (Bobbatlu), Kudumulu, Poornam Boorelu to name a few. And inevitably some poornam gets leftover and this rasam is…

Miriyala Charu/Rasam | Pepper Rasam

Miriyala Charu is an Andhra style clear and comforting soup that is an essential part of Andhra meal. This earthy and warm charu / rasam is made with freshly pound pepper-garlic spice paste. This has many health supporting properties and Perfect for chilly winter days and antidote for runny noses and coughs. This hearty dish…

Pachi Pulusu/Raw Tamarind Rasam

Pachi Pulusu Recipe is a thin rasam made with freshly extracted tamarind water and mixed with onions, jaggery and fresh coriander leaves. Comfort food at its best when served with some steamed rice for a simple meal.

Chamagadda Pulusu/Arbi Pulusu

Chamagadda Pulusu is famous in Andhra. It is called ‘Chamagadda‘ / ‘Chamadumpa’ in Telugu, ‘Arbi‘ in Hindi and ‘Taro Root‘ in other parts of the world. This is a simple recipe without many ingredients and masalas. It is basically a starchy root veggie similar to potato. This vegetable is diverse as it can be cooked…

Beerakaya/Ridge Gourd Sambar

This is also known as “Kammani Pappu”. Refreshing Beerakaya/Ridge gourd sambar/stew is very easy and quick to make. This side dish prepared with toor dal, ridge gourd and tamarind extract. This sambar goes very well with rice. How to make Beerakaya/Ridge Gourd Sambar PREP TIME: 5 MINS  COOK TIME: 20 MINS  TOTAL TIME: 25 MINS  COURSE: SIDES…

Majjiga Pulusu

I am posting an easy, gluten free and one pot recipe today. There are many ways to make Majjiga Pulusu. Our Andhra style khadi, a pale yellow colored stew is made with combination of veggeies like okra, brinjals, bottle gourd, onion, carrot, potato,… We use sour curds and chickpea or besan flour to make this…