In many Telugu speaking homes you will find that most culinary conversations center around pickle making, chutney recipes and more. An easy tomato pickle prepared in Andhra style that is “not a long lasting” pickle. Yes, it has a very short shelf life i.e two days at room temperature but can be refrigerated for a week. Whenever I make this pachadi, it does not last us more than 4 or 5 days.

An Andhra tomato pickle recipe that couldn’t get any simpler. You will find a hint of asafoetida and is moderately spiced with a mix of dry green chilis and red chilli powder.

Image result for tomato pachadi in telugu

Andhra Tomato Pickle Recipe

Prepare time: 15 min

Cook: 60 min

Serves: 10 people

Main ingredient:


Main Ingredients:

  • Tomatoes-1kg,wash,cut into each half
  • Salt-2-3tbsp
  • For Tempering
  • Oil-3tbsp
  • Cumin seeds-1tbsp
  • Mustard seeds-1tbsp
  • Turmeric powder-3tbsp
  • Garlic cloves-5 piece
  • Ginger
  • Green chillies
  • Curry leaves-5-6 strings
  • Red chilly powder-2 tbsp
  • Groundnut Dry powder-1 small cup

Method for making Andhra style Tomato Pachadi:

1: Wash the tomatoes and slice them into slightly thin long pieces. Set aside.

2: Heat 50 ml oil in a large vessel, Once hot, add ½ tbsp cumin seeds along with  crushed garlic cloves along with turmeric powder in to the oil. Add sliced tomatoes into the pan and let it cook for 10mins till the tomatoes are cooked properly.

3: Once the tomatoes are cooker properly, let it cool down for some time. Grind the cooked Tomatoes in Grinder till it becomes into fine paste and add Ground nut powder into the paste.

4: Heat 150 ml oil in a separate pan. For Tempering add 1/2 tbsp of cumin and mustard seeds and allow it to splutter. Add 5-6 curry leaves and 1/1 tbsp of turmeric powder for colour in the dish. Now add the tomato paste into the tempering/

5: Your Delicious Tomato Andhra Style Pachadi is ready .

6: Serve it with Dosa/idli/pongal or Rice.



India is a land of the diverse. With 29 states and 7 union territories, each of them have their own culture, their own language and different taste buds to satisfy and hence different dishes.

Despite have such diversity, India is witnessing westernization in food, now more than ever. We see American food joints, Italian Restaurants, Mexican  food chains, Lebanese Outlets popping open at every other turn we take. It isn’t bad, going global, but while we do that let’s not forget the rich and delicious local that our country and each state has to offer.

Just to remind you of the Rich, flavorsome delicacies of India, here is a list!


  1. Kashmir – Tabak Maaz

This dish is typical of the region and is commonly relished at weddings and other major celebrations. Packed with the flavour of Persian spices, the ribs are marinated overnight to allow the meat to soften and are then cooked until tender, so tender it melts in your mouth. A last minute dip in the frying pan ensures a mini Diwali in your mouths.

Image result for tabak maaz

  1. Punjab – Makke ki Roti, Sarson ka Saag

Sarson da saag (Sarson ka saag, in Hindi, Urdu) is a popular vegetable based dish in Punjab and Pakistan, made from mustard leaves (sarson) and spices.It is traditionally served with Makke Di Roti, which literally means (unraised) corn bread. It is topped with a generous dollop  of butter or ghee.

Image result for makki ki roti sarson ka saag

  1. Rajasthan – Ker- Sangri

Dried berries and beans cooked with yogurt and Indian spices is a specialty from Rajasthan. Rajasthani food is prepared  using abundance of spices and oil, and hence is packed with flavour. The use of extra oil is not just for the crunch and the taste but so that the food lasts longer in the hot and humid Rajasthan. This dish is also cooked with a lot of oil and hence is perfect to carry when you have to travel for 2-3 days.

Image result for ker sangri

  1. Himachal Pradesh – Sidu

Sidu is a kind of bread prepared with wheat flour. It is kneaded with yeast and the dough is allowed to rise for 4-5 hours. The Sidu dough is yeast-based, it has to be prepared a couple of hours before you eat this delicacy. This tastes best with ghee (clarified butter), dal(lentil broth) or with the spicey hari chutney. It might look simplistic in the picture, but it’s an exciting ride for your otherwise bored taste buds.

Image result for sidu

  1. Maharashtra – Thalipeeth

This one is a Maharastrian delicacy. The Indian version of the “Multi grain Pancakes”, a lot tastier too. The dough is prepared from a special flour made from roasted chana daal, urad daal, coriander seeds, cumin seeds, wheat, and rice.

It is usually served with white water buffalo milk butter and is very popular amongst Maharashtrians. Otherwise it is served with thick ghee or ‘toop‘ (Marathi) or sometimes even with thick curd. Yummy!

Image result for thalipeeth


6-Kerela – Aviyal

Aviyal (avial) is a finger licking experience for your palate, it is also a band that makes fantastic music, but lets focus on the food part for now. This dish is has a lot of vegetables, curd and coconut and is seasoned with curry leaves. It has a very rich and creamy taste. It occupies an important place in cuisine of the Keralite and is an inevitable part of Onam Sadya spread, the Keralite vegetarian feast.

Image result for aviyal

7.Andhra Pradesh and Telangana – Kodi Kura

Kodi kura (Chicken curry) is one of the most popular dishes in Andhra. Garelu (A snack made with urad dal) and kodi kura is considered to be a great pair in Andhra. In this curry you’ll find cubes of chicken cooked with onion and a home-made masala mix.

The origin of the kodi kura is from a small village in Andhra Pradesh called Guntur, which is known for hot and spicy food. This fiery dish is a must have for lovers of all that is spicy!
The spices very commonly used in Andhra are ginger, garlic, cumin, fenugreek, cinanmom, cloves, cardamom, poppy seeds, coriander seeds, star anise seed and bay leaves.

Image result for kodi kura

8.Bihar – Khubi ka Lai

Bihar has a sweet for every city and ‘Khubi ka Lai’ is for the city of Barh. This dessert is prepared using khobi seeds, sugar and mawa. This is sweet but not too sweet, it comes in laddu like  form or in cakes! Have it your way!

Image result for khubi ka lai

9.Odisha – Chena Poda (Cheese Cake from Odisha)

Chhena poda is a cheesy dessert from the state of Odisha. Chhena poda literally means burnt cheese in Oriya. It is made of well-kneaded homemade cottage cheese or chhena, sugar, cashew nuts and raisins, and is baked for several hours until it turns a nice rich brown. Mouth-watering, isn’t it! Chhena poda is the only well-known Indian dessert, the flavour is predominantly derived from the caramelization of sugar.

Image result for chhena poda recipe

  1. Delhi (UT) – Makhani Chicken

Not many know that our capital famous for its Paranthas and Chaat is also the one responsible for Makhani Chicken (Butter Chicken) and Tandoori Chicken. Chicken at its best!

Image result for makhani chicken

11.West Bengal – Bhapa Ilish

The signature Bengali Ilish dish is a vital part of the Bengali Menu. Hilsa steeped in a pungent mustard sauce steamed to perfection with a liberal dousing of mustard oil is a sensuous experience.

Image result for bhapa ilish

12.Tripura – Berma

Traditional Tripuri cuisine is known as Mui Borok. Tripuri food has a key ingredient called berma, which is dried and fermented fish. The food is considered to be healthy as it is prepared without oil. Flavor wise, berma leans more towards sour side. Tripuri food such as bangui rice and fish stews, bamboo shoots, fermented fish, local herbs, and meat roasts are extremely popular within and outside the state. No one mind something fishy if it is this tasty.

Image result for mui borok

  1. Assam – Masor Tenga

Masor tenga (tangy fish curry) is a light and tangy dish, and is one of Assam’s signature preparations. The key ingredient in a tenga is the use of a souring agent which lends the dish a tart tangy taste. There are wide variety of souring agents that can be used to prepare this dish, ranging from the commonly available lemon, tomatoes, sour spinach to more exotic elephant apple, roselle leaves and garcinia.

Image result for masor tenga

14.Goa – Bibinca

The Goan ethos is one of living the good life. Food plays a big part. Goan cuisine is rich with the flavour of produce found in abundance locally, like kokum (sour fruit), coconut and spices. Any celebratory Goan meal or for that matter, a reference to Goan cuisine is incomplete without lingering awhile over Goa’s best known dessert, Bebinca.

Bebinca is essentially a layered dessert that tastes of the tropics. There’s a hint of coconut and a suggestion of ground nutmeg in the wholesome sweet layers, not to forget some caramelization and finally, rich clarified butter that harnesses all other flavors. The texture is firm enough to retain the layers and soft enough to melt in the mouth.

Image result for bibingka recipe

15.Gujarat – Rice panki

Panki is made by cooking a batter between banana leaves. While pankis made with rice flour batter are the most common, other varieties are prevalent, and you’re welcome to experiment! It is worth noting that the presentation of the panki with the banana leaf adds a great deal of aroma as well as visual appeal as it is the conventional way of cooking it right.

Image result for rice panki







“Pulihora Recipie”

HELOOO GUYSS!!! Here I am back with an interesting recipie for you guyss!! This particular dish can be made with less efforts and more love for your loved ones.. Pulihora is a typical Andhra style rice preparation similar to lemon rice aka nimmakaya annam.  Pulihora recipe is no different from lemon rice recipe (nimmakaya annam).  Do add a generous amount of roasted peanuts or peanuts since it adds oodles of flavor. If you have access to curry leaves, do add a couple of sprigs to the tempering. I like to add at least three to four sprigs of curry leaves. It is an essential ingredient so do not avoid it. I would not suggest the use of long grain or basmati rice. Regular normal rice  works good. Ensure that the cooked rice is soft yet firm and should not become mushy.

  • I always make lemon rice or pulihora a couple of hours before lunch time. Using a mix of green chilies and red chilies lends the right amount of heat which helps balance the tangy flavor of the rice. You can serve with crisps like papad, pickle and thick yogurt (dahi).


 Pulihora recipe

  • Prep time: 10 min
  • Cook time: 20 min
  • Serves: 5

Main Ingredients:

  1. Raw Mango
  2. Rice


  • Raw rice – 250 gms (regular rice like Sona Masuri)
  • Raw Mango – 1 (rough mango)
  • Mustard seeds – 1 tsp
  • Chana dal – 1 1/4 tbsps
  • Green chilies – 3, slit length wise
  • Red chilies – 3-4, tear and de-seed
  • Ginger – 1″, finely minced
  • Turmeric powder – 1/2 tsp
  • Peanuts – 1/3 cup, roasted and peeled
  • Cashewnuts – 1/4 cup, roasted (optional)
  • Curry leaves – 3 sprigs
  • Salt to taste
  • Oil – 3 tbsps


  1. Wash the rice and cook in enough water till the rice turns soft yet each grain is separate.Spread the cooked rice on a wide plate. Sprinkle enough salt and a sprig of curry leaves all over the rice and mix into the rice. Set aside and prepare the tempering.
  2. Peel out the outer skin of the raw mango and grate it.Set aside.
  3. For the tempering, heat oil in a vessel, Once hot, add the mustard seeds, Add urad dal, chana dal and allow them to turn red. Add the dry red chilies, slit green chilies,Ginger Garlic paste, and  and mix well.
  4. Add two sprigs of curry leaves and turmeric powder and mix well. Turn off heat.
  5. Add this tempering to the cooked rice and mix well to combine.
  6. Slowly add the squeezed Raw Mango juice and mix. Do not add all the juice at once. Taste and if it requires more tang, add a few tbsps of  juice. Adjust salt if required.
  7. Remove to a serving bowl and serve with papad, pickle and yogurt.


HOLAAA GUYSSSS!!!! I am very excited to write down my thoughts about something i love the most doing when i sit alone or when its something to try out different dishes at home…

Since this is my first blog I would like to tell you that cooking is not just mixing up all the ingredients into one pan and ultimately dumping it in ur stomach at the end of the day!!…blahh blahh!!!!

Cooking is all about creative thinking that comes in to your mind with different ingredients that available in your fridge and most importantly to play with those ingredients so well that you end up making a delicious finger licking dishes…Cooking as well as Eating for me atleast motivates to me to think creative looking at various colours of the vegies and fruits..

Having said soo much on cooking and eating various cuisines…i would like to end up saying that guyss keep eating eating without thinking about weight gain(specially girls) and keep loving food…

Looking forward to your response…