This pachadi, or fresh pickle, hails from southern India and uses tadka— dried spices fried in oil to amplify their flavours—for its layered, complex taste.

Andhra Carrot Pachadi Recipe

Andhra Carrot Pachadi Recipe | Chatelaine

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spices

Recipes

Using lentils in desserts has always been common across India. This payasam can also be cooked with butter instead of coconut oil for a non-vegan version.

Paruppu Payasam Recipe

Paruppu Payasam Recipe | Chatelaine

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Thali recipes

Andhra Carrot Pachadi (Mango, Mustard and Carrot Chutney)

Paruppu Payasam (Sweet Moong Dal and Cashew Pudding with Cardamom and Jaggery)