Telugu System Without Telugu

Here are the recipe for preparation of pachchallu-condiments. They are based mainly on lemon,mango,tomato,amla(usirikaya), and easily available items -like karepaku,kothamiri,podina,gongura,cabbage,beerakaya. Some of them can be retained/used only for few days while others are meant to be kept/used over a period of time. They are used both as additional side dishes and as substitute for pulusu(sambar),charu(rasam).

Pachchallu(condiments) meant for few days are: Karepaku, Kothamiri, Podina, Gongura, cabbage, Beerakaya, Dosakaya, Dosakaya-Perugu, Kobbari, Kandi, Vamkaya, VamkayaPerugu, Lime-instant, Mango-instant, Velaga-Karamu and Velaga-Tipi.

Condiments for Storage For Longer time: Nimma, Mamidi, Usirikaya, Tomato,

Precautions :

  1. For current use keep smaller quantity in separate jar and take from the smaller jar -rather than from the main container. Use wooden or plastic spoon .
  2. Always use a freshly cleaned dry spoon
  3. Check if the condiment you are about to use is not stale/spoiled - before you use
  4. Keep the containers in which the condiments are stored tightly closed

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