Summer has made its way into our part of the world and am trying to make optimum use of fresh coriander before they make an exit from the local farmer's market. Bought 6 large bunches and prepared green chutney yesterday. Today, I used the left over coriander along with home grown pudina and coconut to make this easy breezy chutney to go with our morning breakfast, idli.
Coriander coconut chutney
A secret ingredient for perfect green coconut coriander chutney!
Chutney Coriandre-Menthe Le chutney de coriandre et de menthe fraîche accompagne les légumes à la vapeur, les galettes, les dhoklas, le tofu et le riz nature. Excellent quand il fait chaud, il se m...
Pappu Tomato – Andhra Tomato Dal
Tomato Pappu mixed with a dollop of ghee and rice with Mango Avakai is a dearly loved combination and an integral part of everyday Andhra food culture. Simple, earthy, soulful food! Tur dal aka Kandi Pappu with tomato is a winning combination and the addition of fresh coriander brings a perfect touch.
Confiture de pommes au romarin et miel
Raw Mango Dal...completely Andhra Style(mamidikaya pappu)