The pappu annam comes pre-mixed with a topping of avakaya (Andhra mango pickle), and dollops of ghee. It is served with pachi pulusu, a raw rasam made of tamarind and onions. This is pure joy and ...

From Tamil Nadu’s jaggery-flavoured Karuppatti Kai to Kerala’s pickling favourite Kannimanga, these unique mangoes are ...

As the mercury rises and the hot loo winds blow across the plains, there's one reason we all look forward to summer in India ...

It has fibrous flesh and mildly sweet flavor, which makes it more suitable for chutneys and pickles ... variety of mango looks like a parrot's beak. Hailing from Karnataka, Andhra Pradesh and ...

2. Avakaya – Andhra Pradesh This spicy mango pickle is a symbol of summer in Andhra Pradesh. Families prepare massive batches of Avakaya with pungent mustard powder, chili, and sesame oil.

Andhra-style Mango Pappu is made by cooking raw mangoes with toor dal ... Raw Mango Thokku is a spicy, South Indian-style pickle made with grated raw mango. Cooked with oil and spices, it pairs well ...

Puthandu, the Tamil New Year, will be celebrated on April 14, 2025. It marks the start of Chitterai and the harvest season, featuring Kolam designs, special baths, new clothes, and traditional dishes.

The next time you peel a fruit or vegetable and head to the bin, think twice, you might be throwing away the most nutritious ...