Feb 13 - South Indian style Achaari Gobi

Romanesco cauliflowers probably never ever faced getting enrobed in such a traditional South Indian culinary avatar, Sauteed with traditional Curry leaves thokku.

Achaari vegetables - Vegetables stirfried in spicy piquant pickle gravy - are a well beloved dish in North India, but for some reason, I've never seen the same preferences in the southern culinary scene. South India (especially the states of Andhra Pradesh & Telangana) is renowned for the myriad varieties of Thokkus where herbs (such as curry leaves and cilantro) and produce such as tomatoes are blended and cooked down completely with spices in oil. The moisture gets completely cooked out in these pickles leaving behind a thick jam like paste that cans beautiful for long term storage.


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