Monthly Archives: February 2016

Home style Andhra fish curry


This home style fish curry (Macchi ka saalan) is a recipe from my grandma, which is very easy and simple to prepare. We call it macchi ka mittah salan, when no tamarind or any sour ingredient is added. I have cooked this fish curry so many times but could not match the taste of my grandma’s fish curry. Macchi ka saalan (fish curry) goes well with plain rice or Raagi mudde (also called raagi sankati or raagi ball or raagi sankati in Telugu.


Allam Pachadi / Ginger Chutney


Andhra’s famous chutney, Allam Pachadi/Ginger chutney is a spicy and popular accompaniment that goes well with the breakfast dishes like Idli, Vada, Dosa and Pesarattu. Allam means ginger and Pachadi means chutney in Telugu. Allam pachadi is served with the classic and popular breakfast of Andhra, Pesarattu.


Grandma’s mango fish curry


Fish curry is a big favourite if we are staying near the sea shore or coastal area where fresh sea food is available in abundance. This is my grandma’s mango fish curry, which I used to enjoy the most. The reason is, it is sour and raw mango is used in the curry. Fish and raw mango combination goes well together and it gives to the curry a distinct sour taste and flavour.


Onion pakoda


Onion pokada is a popular street snack in Tamil Nadu, enjoyed scrumptiously with family during evening times along with tea. I often crave for or remember the onion pakodas when the weather is pleasant or during rainy cold winters. Onion pokada is a deep fried fritter made with besan (gram flour) and spices. This recipe that I am sharing for onion pokada is in South Indian style known as vengaya pokada (onion pakoda) in Tamil, which is crispy and entirely different from the North Indian version of pokadas (kanda bhaji).


Crab pepper fry (Nandu milagu varuval)


Crab pepper fry is a South Indian (Tamil Nadu) seafood delicacy, infused with fennel seeds powder and black pepper powder, which makes this crab dish mouth-watering and packed with flavours. You can guess from the name itself, Crab pepper fry (Nandu milagu varuval), that it is peppery and hot. Crab pepper fry is not completely dry but is semi dry with thick gravy coated on the crab.