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ANDHRA CUISINE
Tastes of India
ANDHRA PRADESH- LAND OF THE NIZAMS AND GREAT KINGS
The Andhra cuisine is distinct for its hot and spicy food with a range of chutneys, curries, meat preparations and pickles
The cuisine of Andhra Pradesh is reputedly the spiciest and hottest of all Indian cuisine. The cuisine includes both the original Andhra cooking and the Hyderabadi cuisine with its Mughlai influence. It is the former which is red hot.
The pickles and chutneys are very popular and last for several years. Chutney is made of practically every vegetable including tomatoes, brinjals and an aromatic green called 'gonkura' which is an Andhra specialty. The mango pickle 'Avakkaya' is a perennial favourite of Andhraites all over the world.
The vegetables and greens are prepared with various different masalas giving the same vegetable different flavours. Traditional Andhra cuisine also has many non-vegetarian dishes which are also spicy and unique in taste.
Hyderabadi cuisine is rich and aromatic with a liberal use of exotic spices and ghee, not to speak of nuts and dry fruits.
PAALAKOORA PAPPU
spinach 1 large bunch
moon dal 1 cup
salt 1 sp
turmeric 1/2 sp
onions 2 finely sliced
green chillies 2 slit
tamarind paste 1sp
ginger garlic paste 1/2 sp
hing 1 pinch
fresh coriander 1 bunch
curry leaves few
mustard 1/4 sp
jeera
1/4 sp
Wash and chop spinach. Cook with moon dal in cooker along with a pinch of turmeric and half salt.
Heat ghee or oil in a pan.Add mustard, jeera, hing, green chillies, curry leaves, onions and finally ginger garlic paste.
Fry till onions change color. Add the spinach dal ,salt turmeric, tamarind paste and 1 cup of water.
Cook on slow fire till done. Add fresh coriander and serve hot with rice or chapathis.
GURTHUVANKAAI
KOORA
small brinjals 10 slit from bottom in + shape and stalk intact
groundnut 1 tbsp
dhania whole 1 tbsp
red chillies 4
fenugreek seeds 1/4 sp
chana dal 1 tbsp
urad dal 1 tbsp
dry coconut powder 1 tbsp
til 1 sp
jeera 1 sp
( dry roast these into golden red color
cool and dry grind into a powder and keep aside.)
mustard 1 /2 sp
jeeera 1/2 sp
red chillies 2
onions finely chopped 2
ginger garlic paste 1 sp
salt to taste
red chilli powder 1/4 sp
coriander powder 1/2 tsp
tamarind paste 1 small spoon
Jaggery 1 small sp
Mix 1 sp salt with the ground powder and fill all the brinjals.
heat 4 tbsp oil in a pan add mustard jeera , fenugreek seeds and red chilli
let it splutter add onions saute add ginger garlic paste saute add turmeric pdr red chilli pdr and dhania pdr mix well now add the filled brinjals , left over masala powder if any and rest of the salt tamarind paste ,jaggery and 1 glass of water and put it in cooker and cook for JUST ! WHISTLE.
Remove from heat cool open to see if its done.
If its watery just heat on sim for 2 more min without the lid. This can be a side dish with chapathi or rice .
Mirchi Ka Salan (hyderabadi special)
Chilies ( boiled in salted water till colour changes and drained) 250 gms.
Onion (sliced fine) 1 no.
Dessicated dry coconut 1 tbsp.
Chironji 1 tsp.
Til 1 1/2 tsp.
Dhania powder 1 tsp.
Jeera 1 tsp.
Ginger-garlic paste 2 tsps.
Chili powder 1/2 tsp.
turmeric powder 1/4 tsp.
Curry leaves A few
Oil 3 tbsps
Walnut sized tamarind (dissolved in 1 1/2 cups water )
Salt To taste
1. Lightly roast and grind the following to a paste -til, chironji and coconut.
2. Add dhania powder, chili powder and turmeric.
3. Heat oil and add the jeera, allow it to splutter.
4. Then add the masala paste and ginger-garlic paste and fry till oil separates.
5. Add the drained chilies, curry leaves, fry a little.
6. Pour in the tamarind water, adding salt to taste.
7. Simmer till the gravy is thick and oil floats to the top.
8. Serve with biryani.
BEERKAAI PACHADI ( ribbed guord)
Beerkai 2
coconut 1/2 grated
green chillies 2
salt 1 sp
urad dal 1 tbsp
Wash peel and cut beerkai into small cubes.
Heat 2 tbsp oil in a pan, add urad dal, green chillies and fry.Add the beerkai pieces and fry for 4 mins. It will become soft .Cool and grind with salt adding little water into a smooth paste.
can be served with chapathis and with rice.
PULIHORA
Rice 2 cups cooked
Tamarind large lemon sized soaked and pulped
red chillies 4
green chillies 4 slit
mustard 1/4 sp
urad dal 1/2 sp
chana dal 1/2 sp
cashews 10
peanuts 15
curry leaves few
hing 1/4 sp
turmeric powder 1/2 sp
salt 2 sp
jaggery 1 small piece.
oil 4 tbsp
Cook rice (not too soft) Cool in a plate.
Heat oil in a deep pan. Add mustard, urad dal, chana dal, hing.Allow it to splutter then add green chillies, red chillies, curry leaves, cashews and peanuts. Roast well until golden color. Now add the tamarind pulp, salt, turmeric and jaggery. Allow it to cook for few mins till the raw smell disappears.
Mix the cooked rice with this and mix thoroughly checking for salt. Pulihora is ready.
DHONDAKAI VEPUDU
Dondakaai 1/2 kh thinly sliced
salt 1 sp
red chilli powder 1/2 sp
turmeric 1/2 sp
mustard 1/4 sp
hing 1 pinch
peanuts 1 tbsp
onions 2 finely sliced
curry leaves few
Wash & slice dondakai either round or lengthwise. Slice onions into thin slivers.
heat oil in a pan. Add mustard, hing. Allow it to splutter, add the peanuts , roast well. Now add the onions and roast until it becomes reddish color. Now add the dondakai pieces, salt , turmeric and red chilli powder. Fry well into crispy form in slow heat.
PESARATTU
Moong dal 1 cup
rice 1/4 cup
green chillies 2
ginger 1/2 inch
salt 1 sp
onions 2 finely shredded
curry leaves few
coriander 1 bunch chopped
wash and soak moong dal and rice overnight.
Next morning grind into a soft paste alongwith green chillies, salt and ginger.
Heat a tawa. Spread the batter into a dosa. Sprinkle chopped onions,curry leaves and coriander misture on to it. Pour little oil around the dosa. Allow it to cook for 2 mins till color changes. Now turn sides carefully and cook again for 2 mins.Pesarattu is ready.Serve hot with chutney and sambhar or avakaai pachadi.
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