Click here to like! Ambedaal translates to mango lentils. It is a Maharashtrian chutney made with raw mangoes and chana dal. Traditionally, the chana dal is soaked for a couple of hours and then ground coarsely. Grated raw mango is added to it, topped with a tadka of mustard. I love this simple chutney butContinue reading “Quick Aambedal”
Tag Archives: maharastrian food
Vangi Bhaat
Click here to like! Vaangi bhaat translates to brinjal or eggplant rice. I was first introduced to this while I studied in Belgaum. It is a pretty famous way of utilizing eggplants in Karnataka and Maharashtra. I do not eat brinjals since I am allergic, however, Mayur had never tasted this rice so I decidedContinue reading “Vangi Bhaat”
Dry Peanut Chutney
Click here to like! The south of India is known for its mastery over a wide variety of dry chutneys. They are usually served with every meal or as an accompaniment to dosa. I was introduced to dry chutneys when I was studying in Belgaum, Karnataka. I have come to love these complex mixtures. Recently,Continue reading “Dry Peanut Chutney”