Sides, breads & soups

Sabzis, rasams, chutneys and rotis

• Allam Chutney · Andhra Pradesh. Andhra allam pachadi: fresh ginger fried with red chillies and dals, ground with tamarind and jaggery into a hot, sweet and sour chutney for idli, dosa and pesarattu.
• Peanut Chutney · Andhra Pradesh. Andhra palli chutney: roasted peanuts ground with chilli, tamarind and garlic into a nutty, tangy dip that every Telugu home serves with idli, dosa and upma.
• Pudina Coconut Chutney · Tamil Nadu. A bright green chutney of fresh mint, coriander and coconut with green chilli and a touch of tamarind, cool and sharp next to hot idli or dosa.
• Red Coconut Chutney · Andhra Pradesh. A fiery brick-red chutney of coconut, roasted dried chillies, tamarind and garlic, the one you want smeared inside a crisp dosa.
• Neeru Chutney · Karnataka. The thin, pourable coconut chutney ladled out at Bengaluru darshinis and Andhra tiffin centres, light enough to soak into a crisp dosa or flood a plate of idli.
• Coconut Chutney · Tamil Nadu. The everyday white chutney that goes with every idli and dosa: fresh coconut, roasted gram and green chilli ground smooth and finished with a crackling mustard and curry-leaf tadka.
• Andhra Rasam · Andhra Pradesh. The everyday Andhra tomato charu: thin, tangy and peppery with tamarind, crushed garlic and rasam powder, poured over hot rice with a spoon of ghee or sipped from a tumbler.
• Egg Fry · Andhra Pradesh. Andhra kodi guddu vepudu: halved boiled eggs tossed in a dark, oniony red chilli masala with curry leaves until every egg is coated and crisp at the edges.
• Goat Paya Soup · Hyderabad. Hyderabad's restorative trotters soup: goat paya simmered for hours with whole spices, ginger, garlic and black pepper into a rich, sticky, gently spiced broth.
• Kerala Avial · Kerala. A sadya essential: batons of mixed vegetables cooked just tender in a coarse coconut, chilli and cumin paste, soured with curd and finished with raw coconut oil and curry leaves.
• Aloo Paratha · Punjab. Whole-wheat flatbreads stuffed with spiced mashed potato, cooked crisp on a tawa with ghee and served with white butter and curd.
• Aloo Gobi · Punjab. Dry Punjabi sabzi of potato and cauliflower florets cooked slowly with turmeric, ginger and cumin until golden at the edges.
• Miryala Rasam · Andhra Pradesh. A thin, peppery Andhra rasam of tamarind, tomato and crushed garlic, sharp with black pepper and cumin. The one you want when you have a cold.
• Pachi Pulusu · Telangana. A raw tamarind rasam from Telangana summers, no cooking needed: tamarind water with charred onion, chilli and a quick tadka.
• Bendakaya Vepudu · Andhra Pradesh. Crisp Andhra okra fry with a crushed peanut, garlic and chilli powder that clings to every piece.
• Gongura Pachadi · Andhra Pradesh. Andhra's signature sorrel chutney: tangy gongura leaves cooked down with roasted red chillies and finished with a garlic tadka.