As much as I love sambhar , being an Andhrite I don’t think any savory south Indian breakfast/tiffin is complete without ginger chutney and Kharapu podi.Well, to be honest , sambhar was made when my mum was in a hurry and always eaten with rice. It was always Kharapu podi and ginger chutney with Idlis/pesarattu and dosa all drizzled with ghee unless we were eating breakfast in a restaurant which was rare. But once I got a the taste of the quintessential sambhar , there was no looking back, The kharapu podi and allam pachadi , was moved to the attic of my mind and stored as a memory. My mum makes an awesome allam pachadi and kharapu podi… I dont think anyone can beat her when it comes to this… and she is very proud of this one thing and can lure my dad to get her anything that she wants by making them for him.

Continue Reading