Your Devine Connection – Ancient Telugu Stotrams, Sacred Mantras & Hymns
Traditional Andhra Ullipaya Pulusu made with finely sliced onions simmered in a sweet and tangy tamarind-jaggery juice, thickened with a smooth besan slurry, and tempered with mustard, cumin, and fenugreek seeds. Complete recipe in English and Telugu.
Traditional Andhra style Nuvvula Podi (Sesame Seeds Powder / Nuvvupappu Podi) made with dry-roasted sesame seeds, fiery red chillies, fragrant garlic, and salt. Healthy and tasty recipe in English and Telugu.
Traditional Andhra Mudda Pappu made with creamy, thick pressure-cooked yellow split pigeon peas (toor dal) perfectly mashed with salt. Served hot with rice, ghee, and spicy pickles or tangy pulusu. Complete recipe in English and Telugu.
Traditional Andhra style Kandi Podi (Toor Dal Gunpowder) prepared by dry roasting tuvar dal, chana dal, cumin seeds, dry red chillies, and blending them with garlic and salt. Step-by-step recipe in English and Telugu.
Famous as “Andhra Mata” in South Indian cuisine, Gongura Pachadi is a tangy, fiery, and deeply comforting chutney made with sorrel leaves, dry red chillies, garlic, raw onions, and an aromatic sesame oil tempering. Step-by-step recipe in English and Telugu.
A quick, tasty, and traditional South Indian tiffin recipe, Rava Pulihora is made by cooking rice rava and mixing it with a flavorful tempering of groundnuts, chana dal, urad dal, green chillies, curry leaves, and fresh lemon juice or tamarind pulp. Step-by-step recipe in English and Telugu.
A classic, festive Andhra style Kanda Bachali Kura made with steamed elephant foot yam, tender Malabar spinach, tangy tamarind pulp, and aromatic mustard paste (ava). Complete step-by-step recipe in English and Telugu.