Happy one-year Seattle anniversary.
Time flies, my friend

Thanks for your wishes for my sister. She joined in hostel, but she feels little bit home sick. Since we are from Adoni and it is near to Nandyal my mother will manage her.

Any tourist spot near to Nandyal?

Thanks & Regards,
Vijaya

You are most welcome, Musical.

Congratulations Vijaya gaaru.
My family lives at Nandyala. If you need help or info, please do not hesitate to mail me. Please convey our wishes to your sister.

Hi Nina: Steamed and stuffed, like pathrode?
I just plucked these leaves for the dal. I think new shoots will appear in place of old ones.

Thanks Keerthi and Madhavi.

Timepass: we used to get them from ritu bazaars in Nandyala.

Radhi: Chaamakura muddakura baaga anipistondi. Ela chestaaru? Talimpu petti, aakulu vesi, veyinchi, sanagapindi kaluputaara? Kobbara kuda veyala?
Meeru recipe ivvandi, nenu tappakunda chestaanu. Thanks Radhi.

Eleonore: Merci de vos mots gentils au sujet de mon site Web.

Freshma: I came to know about pathrode, because of fellow food bloggers only.
Usually blanching helps, also cooking with tender and young leaves also would prevent such reactions, I think.

Lakshmi and Vijaya: Thanks.

Hi Cynthia: Looks like we share many things culinarywise, which is a good thing.:)

Hi Mary: I would love to try this recipe with taro shoots. How do you prepare it? Thanks in advance.

Priya: It’s a good dal recipe. Give it a try.

Lissie: Thanks.

Madhuri: Thank you for your appreciative words. Happy browsing and cooking!

Sreelu: Yes, we used to play that game too.:)
They are like pond lily leaves.

Hi Dee, it’s great to see you back. Take care.

Evil J: Before preparing this recipe, I actually did a search on your website for new taro recipe idea. The local Vietnamese/Korean grocery shop carries fresh taro leave bundles.
Taro leaf Enchilada sounds great. I have to try that one.:)

I have been a regular visitor to your site for the last six months. I cannot put in words how much joy i experience looking at the recipes, explainations and the pictures that you provide. I love cooking and trying new stuff and find great excitement looking at your productions. I have prepared some of your recipes like stuffed gulab jamun, avacado parathas,mamidi-nuvvual kura, etc but most importantly i am very much inspired by your postings. I too give utmost importance to traditional cooking with ingredients like bellam, sprouts, allam, etc.
Keep up the good work. Best wishes to you and Vijay.
This recipe is nice. I am not sure if this is the good time to start growing chaama here in bay area but next spring i will put it in my garden definitely:-)

Thanks.