The exquisite Godarolla cuisine holds a distinguished reputation worldwide, garnering admiration for its uniqueness. In the Telugu regions, a diverse array of seasonal dishes are crafted, with a focus on utilizing palm nuts abundant during the rainy season.
Delicacies like palm curds, breads, and idlis are crafted from the luscious palm kernel pulp, promising an unforgettable culinary experience.
Exploring the art of creating palm paste, the essential ingredients for this exquisite dish include palm nut pulp, idli ravva, jaggery powder, grated coconut, cardamom powder, salt, and oil. To prepare the palm paste, begin by extracting pulp from ripe palm nuts and allowing it to rest.
Grate fresh coconut and jaggery, then combine them with palm pulp, idli rava, cardamom powder, and salt in a bowl, blending them harmoniously to create a delectable treat.
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