Nuvvulu karam:

Nuvvula Podi is a mixture of roasted sesame powder, chilli powder, salt etc from Andhra Pradesh. It is a staple in every home and oftenly relish it by mixing with hot steamed rice and breakfasts.

Ingredients:

Roasted Nuvvulu powder, Dry Chilli Powder, Coriander powder, jeelakarra Powder, Curry Leaves Powder, Garlic and salt.

  • Roast the dried red chillies in an utensil until nice aroma out.
  • Roast cumin,coriander seeds and garlic as well.
  • Add a teaspoon of oil in a kadai and fry the lentils one after one(bengal gram,black gram)
  • In the same pan roast sesame seeds, Keep tossing them while roasting.
  • Allow the roasted stuff to cool down for 15 minutes.
  • First start grinding the lentils coarsely followed by cumin,coriander seeds and red chillies.
  • Add sesame seeds, garlic pods and grind quickly for few seconds.The consistency should be dry and not become more wet.
  • Add this mixture to the grounded lentils,add salted and roasted coconut powder.Store in airtight container.

Putnala podi:

Putnala Podi is an easy, delicious, healthy and versatile Andhra style roasted gram dal podi for idli, dosa or rice.

Ingredients:

Roasted Putnalu, Garlic, Jeelakarra, Dry chilli Powder and Salt.

  1. Roast the cumin seeds for couple of minutes till the aroma comes and allow them to cool.
  2. Now add salt, chilli powder, fried gram and grind them.
  3. At the end, add garlic and pulse to semi-grinded powder and grind for a minute.
  4. Spread a plate for it to cool down slight. Then store in a container

Coriander powder:

Coriander has multiple health benefits. Coriander is a wonderful source of dietary fiber, manganese, iron and magnesium as well. In addition, coriander leaves are rich in Vitamin C, Vitamin K and protein.

Ingredients:

Roasted Coriander powder, jeelakarra, curry leaves powder, Salt, Garlic and Dry chilli powder.

  • Heat a heavy bottomed pan and add the coriander seeds and curry leaves.
  • Roast them for 5 minutes with constant stirring and make them crispy.
  • Let the items get cools and then grind.Once powdered, spread it on a sheet.
  • After an hour, store it in an airtight container.

Curry leaves powder:

Packed with carbohydrates, fiber, calcium, phosphorous, irons and vitamins like vitamin C, vitamin A, vitamin B, vitamin E, curry leaves help your heart function better, fights infections and can enliven your hair and skin with vitality.

Ingredients:

Roasted Curry Leaves Powder, Dry Red Chilli Powder, Jeelakarra, Salt and Garlic.

  • Heat vegetable oil in a pan.
  • Add hing, cumin seeds, mustard seeds and fenugreek leaves and let them crackle for few seconds.
  • Add chana dal, urad dal, dry red chillies and coriander seeds and fry on low heat until they turn slightly brown.
  • Now add curry leaves and fry on medium heat until they turn crisp. It will take 15-20 minutes. Keep stirring regularly.
  • Add tamarind and coconut and fry for another 2-3 minutes.
  • Add salt and mix well.
  • Remove the pan from heat and cool completely.
  • Blend the mixture in a grinder to make smooth powder.
  • Store the powder in an airtight container.

Kakarakaya powder:

Kakarakaya karam is a healthy and bitter tasted dish for diabetic patients, prepared with bitter gourd, peanuts, red chilli, roasted gram and spices.

Ingredients:

Kakarkaya Powder, Dry Red Chilli Powder, Garlic, Senaga Pappu, Putnala Pappu, Groundnut, Jeelakarra, Curry Leaves and Salt.

  • Take a pan and dry roast urad dal, chana dal, dry red chilies, garlic, coriander seeds, and tamarind.
  • Heat oil in a pan and shallow fry of the bitter gourd round slices until brown coloured.
  • Grind dry roasted ingredients and salt.
  • Later add fried bitter gourd and blend into powder.

Palli karam:

Peanuts are rich with proteins and carry good source of niacin which helps in brain health, brain circulation and blood. This is tasty and home made powder in a natural process.

Ingredients:

Fried Palli, Dry Red Chilli, Garlic, Salt.

  • Dry roast coriander seeds and cumin seeds separately in a pan/kadai. Keep it aside.
  • In the same pan, heat 1/4 tsp oil and roast the red chillies and tamarind. Later add the garlic cloves and saute it in the heat of the pan itself.
  • First grind the red chillies, coriander seeds and cumin seeds to a coarse powder.
  • Then add the roasted peanuts, garlic, tamarind and salt  needed.
  • Grind everything together slightly coarse and place in airtight container.

Kakarakaya mukkala karam:

Kakarakaya mukkala karam is a healthy and delightful tasted dish for diabetic patients, prepared with bitter gourd, peanuts, red chilli, roasted gram and spices.

Ingredients:

Kakarkaya pieces, Dry Red chilli Powder, Garlic, Senaga Pappu, Putnala Pappu, Groundnut, Jeelakarra, Curry Leaves and Salt.

  • Take a pan and roast Dry Red chilli Powder, Garlic,Senaga Pappu, Putnala Pappu, Groundnut,Jeelakarra and Curry Leaves.
  • Heat oil in a pan and shallow fry of the bitter gourd until brown coloured.
  • Grind dry roasted ingredients and salt.
  • Later add fried bitter gourd and blend into powder.

Chicken Pickle:

Chicken pickle is delicious and contains essential omega 3 fatty acids, it is beneficial for a healthy heart. Chicken also helps to lower cholesterol levels. According to the research, chicken contains selenium, one of the powerful antioxidants that can control free radicals and improve your immune system.

Ingredients:

Chicken Pieces (B/L), Oil, Ginger Paste, Garlic Paste, Lime juice, Garam Masala, Salt, Mustard Powder and Fenugreek Powder

  • Dry roast all the spices individually over low heat and cool. Later grind to a fine powder.
  • Heat the oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli powder and salt and cook on high heat. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. Keep stirring in between.
  • Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillies, crushed garlic and saute for a minute. Add the cooked chicken pieces along with gravy and oil and mix well. Add the ground spice powder and mix well.
  • Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle.

Mutton pickle:

Mutton pickle is the best cuisine of Andhra pickles. If you have it once and you will want to have it again and again. This recipe is one of the best accompaniment for non-veg eaters if staying at any hostels or for working women to serve for boxes. It is used for curing gastrointestinal problems and bone fractures.

Ingredients:

Mutton Pieces (B/L), Oil, Ginger Paste, Garlic Paste, Lime Juice, Garam masala, Salt, Mustard Powder and Fenugreek Powder

  • Dry roast all the spices individually over low heat and cool. Later grind to a fine powder.
  • Heat the oil in a heavy bottomed vessel, add Mutton pieces, ginger garlic paste, red chilli powder and salt and cook on high heat. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. Keep stirring in between.
  • Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillies, crushed garlic and saute for a minute. Add the cooked mutton pieces along with gravy and oil and mix well. Add the ground spice powder and mix well.
  • Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle.

Prawns Pickle:

Prawn pickle is a fantastic spicy and fiery hot condiment popularly made in the coastal areas. It provides a good source of protein, healthy fats and many vitamins and minerals, yet are low in calories.

Ingredients:

Fried Prawns, Chilli Powder, Mustard Powder,  Fenugreek Powder, Ginger paste, Garlic Paste,Lemon Juice, Groundnut Oil, Salt and Garam Masala.

  • Dry roast all the spices individually over low heat and cool. Later grind to a fine powder.
  • Heat the oil in a heavy bottomed vessel, add Prawns pieces, ginger garlic paste, red chilli powder and salt and cook on high heat. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. Keep stirring in between.
  • Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillies, crushed garlic and saute for a minute. Add the cooked prawns pieces along with gravy and oil and mix well. Add the ground spice powder and mix well.
  • Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle.

Korameenu Fish Pickle:

Korameenu Fish pickle is made by best quality ingredients and spices in preparing with the good taste and it can be used for 4 months after delivery.

Ingredients:

Korameenu Fried Fish Pieces, Chilli Powder, Ginger Paste, Garlic Paste, Garam Masala, Lime Juice, Mustard Powder, Fenugreek Powder, Groundnut Oil and Salt.

  • Dry roast all the spices individually over low heat and cool. Later grind to a fine powder.
  • Heat the oil in a heavy bottomed vessel, add Korameenu Fish pieces, ginger garlic paste, red chilli powder and salt and cook on high heat. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. Keep stirring in between.
  • Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillies, crushed garlic and saute for a minute. Add the cooked Korameenu Fish pieces along with gravy and oil and mix well. Add the ground spice powder and mix well.
  • Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle.

Pulihora pulusu:

Delicious tamarind rice with our Lippia’s Pulihora Paste in traditional South Indian flavour.It has a longer shelf life from 2 to 3 months.

Ingredients:

Chintha Pandu ( Tamarind) Groundnut Oil, dry Red Chilli, Turmeric, Salt and Curry Leaves.

  • Get the tamarind extract, add turmeric powder, add soaked bengal gram and peanuts, curry leaves, ginger, green chillies, jaggery, and salt.
  • Add oil and mix well.
  • Bring this mixture to a boil over low heat with stirring.
  • Use a deep pan and close with a lid, tilting slightly to keep some opening while cooking.
  • Cook it around 15 to 20 minutes.
  • The Pulihora Pulusu thickens a bit and loses the raw taste of the tamarind. Now you can turn off the heat.
  • Let the Pulihora Pulusu cool down completely before storing.

Mango Pickle:

Mango pickle is a traditional Andhra pickle made with raw mango. Every Telugu home takes pride in having avakaya. Mango Pickle naturally work as an antioxidants, probiotics which are the friendly antibiotics and also helps in digestion.

Ingredients:

Mango Pieces, Mustard Powder, Salt, Chilli Powder, Groundnut Oil, Fenugreek, Garlic and Salt.

  • Spread the mango pieces on a clean kitchen towel and let them dry for 3-4 hours.
  • Heat the oil very hot in a pan and let the oil cool completely.
  • Dry roast fenugreek seeds until little browned mustard seeds in a blender and blend to make a smooth powder.
  • Add mango, fenugreek and mustard powder, red chilli powder, turmeric powder, salt and garlic pods in a bowl.
  • Now add the cooled oil and mix well.
  • Transfer the pickle in a clean glass jar. Top with the remaining oil. Cover the jar with a lid or tie with a muslin cloth. Keep the jar in strong sun for 3-4 days.

Cauliflower pickle:

Cauliflower Pickle is a delicious Indian recipe served as Pickles and Chutneys. It provides  proteins, carbohydrates, fibers, and essential vitamins.

Ingredients:

Cauliflower, Lime Juice, Chilli powder, Fenugreek Powder, Mustard Powder, Oil and Salt.

  • Clean the cauliflower and cut into pieces.
  • Soak in salted warm water for 10 mins and wash them with fresh water.
  • Dry them on a cotton cloth and fan dry or leave it for overnight.
  • Heat the oil in a wide pan, add cauliflower and fry them on a medium high flame.
  • Dry roast fenugreek seeds till you get a nice aroma and grind fenugreek seeds and mustard seeds.
  • In a wide utensil, put back the fried cauliflower and pour the oil and add the mustard and fenugreek powder, red chili powder, salt, turmeric, crushed garlic if using. Pour the lemon juice all over.
  • Mix everything well and store in a clean dry jar.

Drumstick pickles:

Drumstick pickle is one of the yummiest Andhra pickles which contains proteins and fibers.

Ingredients:

Drumstick Pieces, Tamarind, Chilli Powder, Fenugreek, Garlic, Oil, curry Leaves, Jeelakarra, Mustard seeds, Red Chilli and Salt.

  • Roast methi seeds and then make a fine powder.
  • Fry the drumsticks till almost cooked on medium flame.
  • Fry the tomatoes with salt and turmeric powder till completely mushy.
  • Add the fried drumsticks until fully cooked.
  • Add chili powder, salt, methi powder and tamarind soaked water to this and mix well.
  • Heat oil and ingredients required and pour in the pickle.
  • Mix well and store it in a clean and airtight glass bottle.

Allam Pickle:

Ginger pickle is a very popular pickle in Andhra Pradesh. The pickles are prepared by peeling and crushing ginger and mixing with the tamarind pulp and seasoning with mustard seeds.

Ingredients:

Allam, Tamarind, Chilli Powder, Fenugreek Powder,  Mustard Powder, Jaagri, Oil, Red Dry Chilli, Jeelakarra, Mustard seed, Senaga Pappu, Curry Leaves, Garlic and Salt.

  • Dry peeled ginger for some time or overnight on an absorbent paper or cloth.
  • Soak tamarind in water and roast Fenugreek seeds and powder them.
  • Chop ginger to bite sized pieces and fry them on a medium flame.
  • Blend it in a mixer to a smooth paste without adding water. Do not let the blender heat up.
  • Squeeze filter the tamarind pulp to remove impurities and add the tamarind pulp, red chili powder, turmeric and salt to the ginger mix. Blend well again.
  • To finish off add methi powder and mix.
  • Heat the rest of the oil in a pan, add mustard and garlic, curry leaves, red chilies and hing and fry till the leaves turn crisp. Add the ginger pickle to the seasoning and mix well in the hot pan.

Tomato Pickle:

Tomato pickle tastes tangy, hot and sour with flavors of methi and garlic and lasts for an year. It can be served in any break fasts and boiled rice.

Ingredients:

Tomato Pieces, Chilli, Tamarind, Fenugreek, Mustard, Garlic, Oil, Jeelakarra, aavalu, Curry Leaves, Red dry Chilli and Salt.

  • Wash tomatoes and set aside to dry.
  • Roast fenugreek seeds and mustard seeds one after one on a low flame and blender to make a fine power.
  • Soak tamarind in warm water just to immerse it.
  • Heat a pan with oil, add tomatoes with salt and turmeric, cook on a medium flame till they turn mushy.
  • Mash up the soaked tamarind and filter it to the cooked tomatoes. Mix well and cook for a while.
  • Add and stir chili powder, salt and fenugreek powder to this mixture.
  • Heat the oil and add mustard, allow them to splutter. Then add garlic, red chili and curry leaves and fry for a minute.
  • Add this seasoning and pour rest of the oil to the tomato pickle and mix well.
  • Store it in a clean, dry, airtight jar.

Dondakaya Pickle:

Dondakaya pickle is an easy dish which can be prepared instantly. So here, have a detailed look at the list of ingredients used.

Ingredients:

Dondakaya Pieces, Chilli, Tamarind, Garlic, Oil, Fenugreek, Mustard, Jeelakarra, Aavalu, Red Dry Chilli, Curry Leaves and salt.

  • Roast the dry fenugreek seeds, cumin seeds and mustard seeds and transfer to a blender, grind to a fine powder and keep aside.
  • Heat oil in a pan, add garlic cloves and dry red chilies, saute well and transfer to a bowl.
  • Fry the tindora pieces in a medium heat.
  • Grind the season with hing, turmeric powder, tamarind pulp and crystal salt.
  • Add and mix the red chili powder and prepared masala powder.

Gongura Pickle:

Gongura pickle is the most famous pickle of Andhra pickles. If it serves in boiled rice with ghee, that taste will resides for life time. It is found of vitamins and minerals and having anti-cancer properties.

Ingredients:

Dry Gongura, Dry Chilli Powder, Tamarind, Garlic, Fenugreek, Mustard, Oil, jeelakarra, Mustard Seeds, Dry Chilli, Curry Leaves and salt.

  • Heat two TBSP of oil in a pan and add the gongura leaves, saute until the leaves lose their colour and become soft and let them cool for a while.
  • Add oil and mustard seeds in the same pan and it start to splutter, add cumin seeds, red chillies, urad dal, coriander seeds and garlic cloves.
  • Grind these above mentioned ingredients with gongura leaves salt very coarsely.
  • Heat the oil and add mustard seeds, dry red chillies, crushed garlic, cumin seeds, curry leaves when the mustard seeds start to splutter.
  • Remove the tempering from the heat and let it cool before adding it to the ground gongura pachadi.
  • After that store in a airtight dry jar.

Lime pickle:

Lime Pickle is little sour and spicy pickle which serves in curd rice more .It is a complete fiber food which helps in proper digestion.

Ingredients:

Lime Pieces, Chilli powder, Salt, Fenugreek, Mustard, Oil, jeelakarra and Mustard Seeds.

  • Wipe the lemons dry with a soft and dry cloth or place them in sun for an hour and cut them into small pieces.
  • Take a dry kadai, add salt and turmeric powder and mix with the lemon pieces.
  • Store in a dry, clean, air-tight ceramic or glass jar for 3 days.
  • After that heat the oil, asafoetida powder and mustard seeds.
  • Let the oil cool completely to room temperature.
  • Dry roast the fenugreek seeds on medium and powder them.
  • Add fenugreek powder, chilli powder, and the lemon-turmeric-salt mix to the oil and mix well.
  • Store in a dry, clean, airtight jar for 3 weeks.

Amla Pickle:

Amla pickle is another pickle which is in sour and spicy taste. It also contains more fiber which controls the sugars and heart diseases.

Ingredients:

Fried Amla, Chilli powder, tamarind, Fenugreek, Mustard, Garlic, Salt, Oil, Mustard Seeds, Jeelakarra, dry chilli and curry Leaves.

  • Wash and dry the amla on a soft cloth and partially fry them in oil.
  • Powder 2 tsps mustard and generous pinch of methi seeds in a small blender jar.
  • Add garlic to the fried amla and cool them for a while.
  • On the little heat, add the ingredients except lemon juice.
  • Once cooled squeeze lemon juice.
  • Mix well and check salt and sourness adjust them if required and store in a jar for at least 3 days.

Pandu mirchi pickle:

Pandu mirchi pickle is also known as “The Spice of Andhra”. Most of the masses likely to boxup this pickle for their works. It boosts the immunity and energy of our body.

Ingredients:

Tamarind Pandu Mirchi, Ginger, Garlic, Salt, Curry Leaves, Mustard, Jeelakarra, Senaga Pappu, Endu Mirchi,  Dry Red Chilli and Groundnut Oil.

  • Wash and dry the red chillies for 2 to 3 hrs in shade and Chop them to small pieces.  
  • Grind the chillis along with salt and tamarind coarsely and keep it in a clean dry glass container with little heated oil for 3 days.
  • On the third day mix it well.
  • Roast 1 tablespoon fenugreek seeds in a medium flame and grind to fine powder.
  • Now take the red chilli paste and grind to fine paste in  a mixie. Take it into a clean dry bowl.
  • Heat 3 tablespoons of oil in a pan and add rai, hing, methi seeds and mashed garlic to it.  When rai starts spluttering switch off the flame and allow it to cool and add it along with fenugreek powder to chilli paste.
  • Mix it well and place in a airtight jar.