Andhra Salsa

It is often said that Mexican flavours are very similar to Indian. Pico de gallo or Salsa fresca is a signature Mexican fresh salad made using tomato, onion, cilantro, jalapeños , salt and  lime juice.  The salad is normally scooped onto a tortilla chip and is a favourite cocktail snack. My recipe is a twist on the famous Mexican salad. I’ve used pickle oil (from avakkai or mango pickle) freshly squeezed lime juice and nalla karam podi / powder for the dressing and tossed the veggies in this beautiful mixture that screams Andhra!

  • Onions – 2 finely chopped
  • Tomatoes – 2 diced small
  • Capsicum – ½ finely diced
  • Raw mango – ½ diced small
  • Roasted peanuts – 2 tbsp
  • Lime/ Lemon – 1 Big
  • Pickle oil preferably from avakkai pickle or any other pickle
  • Nallakaram powder – 2 tsp
  1. Mix the vegetables all together in a salad bowl
  2. Make a dressing with fresh lime juice, nalla karam powder and pickle oil
  3. Pour dressing over the vegetables and top with roasted peanuts
  4. Serve chilled as a side or over a roasted pappadum

Nallakaram powder is a condiment using curry leaves, tamarind, garlic red chillies and is normally mixed with rice along with a dollop of ghee (clarified butter).

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The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

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