Search Chitra's Food Book

July 25, 2012


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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 . I tried Andhra style paruppu podi /Kandi podi too but I forgot to mention in the thali. I will make a seperate post for it. 


My hubby told this recipe tasted exactly like the one he had in restaurants. Thanks a lot sailu’s food .

1 cup - 200ml

  1. Toor dal/red gram dal/kandi pappu – 2 handfuls or 1/4 cup
  2. Palakura/palak/spinach leaves –2 small bunches ( washed and finely chopped)
  3. Big onion – 1 no ( chopped)
  4. Turmeric powder -  a pinch
  5. Green chillies – 2-3 nos ( slit lengthwise)
  6. Ginger – 1/2 inch piece ( chopped)
  7. Thick Tamarind extract – a tsp ( soak berry sized tamarind and add the extract)
  8. Salt & water – as needed
For seasoning (Use a tsp of ghee)
  1. Mustard seeds – 1/2 tsp
  2. Cumin seeds/jeera – 1/2 tsp
  3. Urad dal- 1/2 tsp
  4. Garlic cloves, crushed – 3-4
  5. Red chillies – 2 nos (pinched )
  6. Curry leaves – few

  1. 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.
  2. 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.
  3. 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 !!
  1. For variations u can try sauting the onions , green chilles , palak leaves in little oil before pressure cooking with dal.
  2. Always do the seasoning in the end.
  3. If you want, you can do the seasoning using oil and add little ghee on top of the dal.
  4. Give a standing time of at least half an hour before serving for all the tastes to blend.


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.

  1. Carrot,potato – 1 no each
  2. Drumstick- 1 no
  3. Tomato  - 1 no (chopped)
  4. Big onion –1 no ( chopped)
  5. Toordal- 1/2 cup
  6. Gooseberry sized tamarind – soak in warm water.
  7. Red chilli powder – 1/2 tsp
  8. Madras sambar masala / any sambhar powder – 1 tsp
  9. Poppy seeds/gasalu-1 tsp
  10. Coconut dry / kobbari –2tsp
  11. Ginger garlic paste- 3/4 tsp
  12. Oil-2 tbsp

To temper

  1. Mustard seeds -1 tsp
  2. Jeera / cumin seeds –1 tsp
  3. Hing -2 pinches
  4. Red chillies – 1 no ( pinched to two)

coriander leaves – to garnish.
  1. Pressure cook toor dal and the vegetables . Set aside.
  2. Dry roast poppy seeds, grated coconut and grind it to make a paste along with sambhar powder. keep aside.
  3. In a wide mouthed kadai , add oil and temper the mustard seeds , jeera , hing and turmeric.
  4. Add the G&G paste and saute well. Add the chopped onion and tomato pieces.
  5. Saute till tomato turns mushy. Add the tamarind extract and salt , few curry leaves.Allow it to boil for few mins.
  6. Now add the cooked dal and veggies along with ground poppy seeds paste.
  7. Boil for 10 mins in medium flame. Remove and add coriander leaves.
Serve with hot , plain white rice adding little ghee !!
  1. The vegetables should not be over cooked.
  2. As per the original recipe , madras sambar masala is used . But I used my home made sambar powder.
  3. I also used red chillies while tempering and i tempered at the end.


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.
  1. Green Raw mango pieces  - 1 no ( medium sized)
  2. Grated cauliflower florets -1/2 cup
  3. Garlic cloves – 5-6 nos ( chopped)
  4. Red chilli powder –  1 to 2  tsp
  5. Roasted cumin fenugreek powder - 1/8 tsp
  6. Turmeric powder -1/8 tsp
  7. Chopped garlic pods-3 tbsp
  8. Salt- to taste
  9. Water – As needed.
To temper
  1. Oil-1 tbsp
  2. Mustard seeds-1 tsp
  3. Jeera – 1/2 tsp
  4. Curry leaves chopped – few
  5. Hing-2 pinches

  1. Peel the skin of raw mango and chop it finely. (Its better if you grate it )
  2. Remove the cauliflower florets and add in boiling water along with little turmeric powder and salt.
  3. Remove and grate it. Set aside.
  4. Heat oil in a pan add mustard, jeera , curry leaves and hing
  5. 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.
  6. Add chilli  powder , turmeric powder and salt.
  7. Mix and cook for sometime.
Serve with rice as a side dish !!


I have never used tindora in my cooking. For a change, I tried this curry . My husband who hates tindora loved this a lot. 
  1. Dondakaya/ivy guard chopped length wise-1 cup
  2. Chopped tomato –1 no
  3. Chopped big onion – 1no
  4. G&G paste – 1/2 tsp
  5. Red chilli powder- 2 tsp
  6. Salt-to taste
  7. Curry powder-2 tsp ( i used garam masala powder)
  8. Dry coconut powder-1tsp ( i used grated coconut)
  9. Turmeric-1/8 tsp
  10. Oil-3 tbsp
To temper
  1. Mustard seeds-1 tsp
  2. Jeera  - 1/2 tsp
  3. Curry leaves- few
  4. Coriander leaves- few to garnish

  1. Pressure cook ivy guard pieces till done, drain excess water and set aside.
  2. Fry the pieces in 1 tbsp of oil until crisp and set a side
  3. 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.
  4. Then add tomatoes and cook till soft.
  5. Add all the powders, salt and ivy guard pieces. Fry for 5 more minutes.
  6. Add coriander leaves and serve.
It smells and tastes gr8 with rice as well as roti. !!
  1. I dint deep fry the tindora pieces instead I shallow fried it for sometime and proceeded the recipe.
  2. Make sure the tindora is not overcooked while pressure cooking.


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.

  1. Finely chopped tomatoes-3 nos
  2. Berry sized Tamarind
  3. Cooked tuvar dal -1/4 cup
  4. Ajwain/vamu /carom seeds/omam-1/2 tsp
  5. Hing-2 pinches
  6. Crushed garlic- 4 cloves
  7. salt-to taste
  8. Red chillies-2 nos
  9. Turmeric powder -2 pinches
  10. Black pepper powder – 1 tsp
To temper
  1. Mustard seeds – 1/2 tsp
  2. Jeera – 1 tsp
  3. Curry leaves – few
Coriander leaves – to garnish.

  1. Pressure cook toor dal with little turmeric powder till mushy and set aside.
  2. In a cooking bowl,  add water, tomatoes and tamarind.
  3. Cook till soft and reserve the boiled water. 
  4. Grind the tomatoes and tamarind to make a paste.
  5. Crush ajwain with hands and set a side.
  6. Heat oil in a pan add cumin, mustard, hing, ajwain and dry chillies.
  7. Fry well and add garlic pieces.saute till golden brown.
  8. Now add mashed dal, tomato paste, water, crushed ajwain, pinched red chillies, salt and pepper powder.
  9. Boil for sometime. I added little sugar while boiling.
  10. Garnish with coriander leaves. 
Serve hot !!

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Raks said...

wow, super spread, wish someone cooks for me like this :D

Unknown said...

Wow lovely spread..looks very tempting

R.Punitha said...

Hi Chitra ,

looks AAwesome !!!

Neat presentation :)

Keep on Dear..

hotpotcooking said...

Spicy thali. Wish someone can do like this and are,be. Looks so tempting

Shobha said...

Mouthwatering meal.. craving for it.

Kurinji said...

Mouthwatering and awesome thali...

Divya A said...

Am sure your hubby must be lucky, thali looks awesome and delicious :)
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Jeyashris Kitchen said...

Wonderful meal and great that u made a big post. nice recipes

Shanthi Krishnakumar said...

Wonderful platter. Luv it

Hema said...

So inviting, such different dishes, wud love to try some..

Spice up the Curry said...

wow.. awesome thali.. everything looks inviting

Julie said... many recipes,awesome & mouthwatering thali..yummy!!

Ongoing Events of Erivum Puliyum @ Palakkad Chamayal-Fenugreek Leaves OR Green Chillies

Lavanya said...

Thali looks wounderful!!All the pics look grt...

Spandana said...

Delicious recipes. What a spread.... loved all of them.

Suja Manoj said...

Awesome thali,makes me hungry,love the recipes,sambar sounds really unique

Sumi said...

sapida varala..looks awesome, where did u get the time to cook all this on a day :)

Sumi said...

sapida varalama..looks awesome, where did u get the time to cook all this on a day :)

Saraswathy Balakrishnan said...

Perfect meal dear..looks tasty...

Vikis Kitchen said...

Superb spread chitra. I too like to make complete meal dishes, but do it only during festivals:) Good idea to try other state foods. That too Andhra foods are very spicy and delicious. Bookmarking this.

Prathima Rao said...

Awesome platter!!!!
Prathima Rao
Prats Corner

Sobha Shyam said...

wow, pass me that thali, each dish is looking great :)

Rathai's recipe said...

Thanks for visiting my blog, Chitra. Each dish on that plate looks beautifully prepared and so mouthwatering. :)

foodgalleri said...

Wow.. thali looks beautiful..

You have a awesome space here.. happy to follow you.

Prema said...

wow pass the plate chitra,am really hungry:)

Myvegfare said...

Thali is superb, making me hungry, I will have to visit you next time, and demand that you make a thali for me like this :), just joking yaar, Thali is absolutely delicious..., how I wish somebody could serve me this...

Anonymous said...


Chitra said...

Thanks mam, will make it for u anytime :)

Unknown said...

i had one suggetion to u. u can add garlic and hing in seasoning of dal. and while cooking dal noneed to use ginger in it.

Chitra said...

thnx. will try as u mentioned :)