Its been my long time wish to try other state foods. I really got bored of making my usual sambar, vathakulambu etc..So with my hubby’s acceptance and guidance, I tried Andhra meals / Andhra lunch menu as a first step. He had tasted andhra food in some restaurants like Nandini , Nagarjuna. So he told me the names of dishes they serve in the platter. I googled and found good recipes from some of the blogs. They came out very well. My hubby thoroughly enjoyed all the dishes I made. I too loved it. My daughter who is a fussy eater loved the food. I was very happy that my first attempt in andhra food was a big success at home. While cooking I found some ingredients, they use commonly in almost all the recipes.They use Red chillies , Ginger & Garlic paste , Hing and ajwain. I think these ingredients gives the aroma and spiciness in their food. My house was filled with nice aroma when I prepare all these dishes. People who love spicy foods
must try Andhra food. Ok,coming to the platter.
In the above picture you can see
Andhra Sambar , Tomato Rasam , Mamdikaya cauliflower pachadi , Ivygourd poriyal ( Tindora curry) ,
Palakura pappu ..
PALAKURA PAPPU / DAL PALAK
My hubby told this recipe tasted exactly like the one he had in restaurants. Thanks a lot sailu’s food .
INGREDIENTS
1 cup - 200ml
- Toor dal/red gram dal/kandi pappu – 2 handfuls or 1/4 cup
- Palakura/palak/spinach leaves –2 small bunches ( washed and finely chopped)
- Big onion – 1 no ( chopped)
- Turmeric powder - a pinch
- Green chillies – 2-3 nos ( slit lengthwise)
- Ginger – 1/2 inch piece ( chopped)
- Thick Tamarind extract – a tsp ( soak berry sized tamarind and add the extract)
- Salt & water – as needed
For seasoning (Use a tsp of ghee)
- Mustard seeds – 1/2 tsp
- Cumin seeds/jeera – 1/2 tsp
- Urad dal- 1/2 tsp
- Garlic cloves, crushed – 3-4
- Red chillies – 2 nos (pinched )
- Curry leaves – few
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METHOD
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In a pressure cooker, place dal, washed and finely chopped palak leaves, onions, green chillies, ginger and turmeric powder. Add 1 to 2 cups of water and pressure cook upto 2 whistles.
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Heat ghee in a kadai, add mustards seeds and after they start to dance , add cumin seeds, urad dal, crushed garlic, pinched red chillies and curry leaves and fry for half a minute.
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Add this to the pressure cooked dal along with salt and combine. Add the tamarind extract and cook on slow to medium flame for 5-7 mts without lid or till you get the consistency of your choice.Add water if necessary
Enjoy mixing with plain white rice and ghee !! |
NOTE
- For variations u can try sauting the onions , green chilles , palak leaves in little oil before pressure cooking with dal.
- Always do the seasoning in the end.
- If u want u can do the seasoning using oil and add little ghee on top of the dal.
- Give a standing time of at least half an hour before serving for all the tastes to blend.
ANDHRA SAMBAR
I got the following recipes from
here. If you want to try varieties of Andhra thali, you must visit this blog to get a good idea. She has given a nice collection of recipes.Thanks Srinithya.
INGREDIENTS
- Carrot,potato – 1 no each
- Drumstick- 1 no
- Tomato - 1 no (chopped)
- Big onion –1 no ( chopped)
- Toordal- 1/2 cup
- Gooseberry sized tamarind – soak in warm water.
- Red chilli powder – 1/2 tsp
- Madras sambar masala / any sambhar powder – 1 tsp
- Poppy seeds/gasalu-1 tsp
- Coconut dry / kobbari –2tsp
- Ginger garlic paste- 3/4 tsp
- Oil-2 tbsp
To temper
- Mustard seeds -1 tsp
- Jeera / cumin seeds –1 tsp
- Hing -2 pinches
- Red chillies – 1 no ( pinched to two)
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coriander leaves – to garnish.
METHOD
- Pressure cook toor dal and the vegetables . Set aside.
- Dry roast poppy seeds, grated coconut and grind it to make a paste along with sambhar powder. keep aside.
- In a wide mouthed kadai , add oil and temper the mustard seeds , jeera , hing and turmeric.
- Add the G&G paste and saute well. Add the chopped onion and tomato pieces.
- Saute till tomato turns mushy.Add the tamarind extract and salt , few curry leaves.Allow it to boil for few mins.
- Now add the cooked dal and veggies along with ground poppy seeds paste.
- Boil for 10 mins in medium flame. Remove and add coriander leaves.
Serve with hot , plain white rice adding little ghee !! |
NOTE
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The vegetables should not be over cooked.
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As per the original recipe , madras sambar masala is used . But i used my home made sambar powder.
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I also used red chillies while tempering and i tempered at the end.
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MAMDIKAYA CAULIFLOWER PACHADI | RAW MANGO CAULIFLOWER PACHADI
Thought she has given varieties of pachadi in her blog, I chose this one just becoz of this combination. I wanted to try this combo and as it sounded unique and different. I’ve got an yummy raw mango dish to add in my mango recipes list.
INGREDIENTS
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Green Raw mango pieces - 1 no ( medium sized)
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Grated cauliflower florets -1/2 cup
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Garlic cloves – 5-6 nos ( chopped)
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Red chilli powder –2 tsp
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Roasted cumin fenugreek powder-1/8 tsp
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Turmeric-1/8 tsp
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Chopped garlic pods-3 tbsp
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Salt-to taste
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Water – As needed.
To temper
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Oil-1 tbsp
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Mustard seeds-1 tsp
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Jeera – 1/2 tsp
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Curry leaves chopped – few
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Hing-2 pinches
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METHOD
- Peel the skin of raw mango and chop it finely.(Its better if u grate it )
- Remove the cauliflower florets and add in boiling water along with little turmeric powder and salt.
- Remove and grate it. Set aside.
- Heat oil in a pan add mustard , jeera , curry leaves and hing
- Add garlic and fry till brown.Now add veggies and fry for 2 seconds
and close lid and cook till soft,stir in middle to avoid burning. Add little water if necessary.
- Add chilli powder , turmeric powder and salt.
- Mix and cook for sometime.
Serve with rice as a side dish !! |
TINDORA TOMATO CURRY | IVYGOURD TOMATO STIR FRY
I have never used tindora in my cooking . So for a challenge I tried this curry . My husband who hates tindora loved this a lot.
INGREDIENTS
- Dondakaya/ivy guard chopped length wise-1 cup
- Chopped tomato –1 no
- Chopped big onion – 1no
- G&G paste – 1/2 tsp
- Red chilli powder- 2 tsp
- Salt-to taste
- Curry powder-2 tsp ( i used garam masala powder)
- Dry coconut powder-1tsp ( i used grated coconut)
- Turmeric-1/8 tsp
- Oil-3 tbsp
To temper
- Mustard seeds-1 tsp
- Jeera - 1/2 tsp
- Curry leaves- few
- Coriander leaves- few to garnish
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METHOD
- Pressure cook ivy guard pieces till done ,drain excess water and set aside.
- Fry the pieces in 1 tbsp of oil until crisp and set a side
- Heat oil in a pan and temper all the above ingredients.Add onion , ginger garlic paste and fry for 5 minutes till raw smell emanates.
- Then add tomatoes and cook till soft.
- Add all the powders , salt and ivy guard pieces.Fry for 5 more minutes.
- Add coriander leaves and serve.
It smells and tastes gr8 with rice as well as roti. !! |
NOTE
- I dint deep fry the tindora pieces instead i shallow fried it for sometime and proceeded the recipe.
- Make sure the tindora is not overcooked while pressure cooking.
TOMATO DAL RASAM
I made slight changes in the actual recipe to suit my hubby’s taste. It tasted excellent and flavourful the next day. I reheated the rasam and used the same for two days.
INGREDIENTS
- Finely chopped tomatoes-3 nos
- Berry sized Tamarind
- Cooked tuvar dal -1/4 cup
- Ajwain/vamu /carom seeds/omam-1/2 tsp
- Hing-2 pinches
- Crushed garlic- 4 cloves
- salt-to taste
- Red chillies-2 nos
- Turmeric powder -2 pinches
- Black pepper powder – 1 tsp
To temper
- Mustard seeds – 1/2 tsp
- Jeera – 1 tsp
- Curry leaves – few
Coriander leaves – to garnish. |
METHOD
- Pressure cook toor dal with little turmeric powder till mushy and set aside.
- In a cooking bowl, add water , tomatoes and tamarind.
- Cook till soft and reserve the boiled water .
- Grind the tomatoes and tamarind to make a paste.
- Crush ajwain with hands and set a side.
- Heat oil in a pan add cumin,mustard,hing,ajwain and dry chillies.
- Fry well and add garlic pieces.saute till golden brown.
- Now add mashed dal,tomato paste, water, crushed ajwain , pinched red chillies , salt and pepper powder.
- Boil for sometime . I added little sugar while boiling.
- Garnish with coriander
Serve hot !! |
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What else i need 
.
..
