Verusenaga, or peanuts are roasted with cocnut and other spices and ground into a powder to make this tasty podi or chutney.
Every state of India has its own specialty. Food from Andhra Pradesh is famous for the rich seasoning and lots of variety. One can get vegetarian as well as non-vegetarian food. Though the taste changes from place to place because of the influence of other states, the main features of Andhra food are: -
- Rice is the staple food of Andhra Pradesh because rice is produce here in large quantity. Idli, dosa, vada and uttapam are made of rice and are mostly consumed with rice for daily diet. There are varieties in these also like there are sada dosa, masala dosa, rava dosa, Rava idli, masala idle etc.
- There are many varieties of rice, which are cooked with spices, vegetables and meat.
- Pesarattu has the feeling of upma eaten with chutney.
- Tamarind rice is very popular.
- The Andhra food is basically vegetarian, which is eaten on a banana leaf.
- In the coastal region fish is eaten with rice.
- They make use of all the vegetables but brinjal, potatoes and tomatoes are quite popular.
- A lot of spices are produced in south region and hence Andhra food is rich in spices.
- They make use of cinnamon and black pepper.
- They are seasoned with a lot of herbs and the curry is served hot.
- Hydrabadi biryani is the specialty of hydrabad, which is seasoned with vegetable and meat.
- It uses black pepper a lot.
- One can find the influence of Indian and mughal taste in the Andhra food. A lot of variety is available in biryani.
- Kababs, keema and their types are also very popular.
- They are famous for some instant and preserved pickles.
- The chutneys (sauces) of chilly, ginger, coconut and other vegetables are very popular.
- They are served with all the meals.
- They are very tasty, aromatic and spicy.
- Kheer and savayin are very famous which are specially made during the month of ramzaan.
- Sweets made up of milk are widely eaten.
- Special sweets of almond, eggs, apricot, mangoes and other fruits are equally popular.
Here is a simple vankaya pachadi Andhra style recipe. This vankaya pachadi is very spicy and tangy made with roasted brinjal and seasoned with tadka. It is a very simple yet tasty chutney, liked by all. Easy to make and requires very few ingredients. This is the recipe for Andhra brinjal pachadi for rice which Andhrites devour a lot. Lets learn how to make easy
Different lentils are ground into a paste, spiced up, dried in small quantities under the sun and fried to be eaten in this recipe of vadiyalu. Ingredients:1 c Bengal gram dal1 c kali urad dal4-5 whole red chilies (sabut lal mirch)5-6 black peppercorns (sabut kali mirch)5 cloves of garlicSalt to taste How to make vadiyalu: Soak both the pulses in hot water for around two
Here is a Ugadi Pachadi recipe. All the Ugadi Pachadi ingredients have a meaning. This pachadi is a must on Andhra New Year day. This is a sweet and sour pachadi or chutney made of tantalizing ingredients like raw mango, tamarind, jaggery and neem flowers. There are no exact measures. Every thing is approximate. Ugadi is the first day of New Year in Andhra, Karnataka, Telangana
Sorakaya curry recipe Andhra style is a very easy, delicious and super healthy. This South Indian recipe of making bottle gourd makes this dish very tempting. Lets learn how to make bottlegourd curry andhra style. Sorakaya Curry Ingredients:1 1/2 cup chopped Sorakaya (Bottle Gourd) 1 tblsp Tamarind Pulp2 tblsp Bengal Gram ( Chana Dal)1 tsp chili powder (Laal Mirch Powder) 1/4 tsp Turmeric (Haldi) 1/4 tsp Asafeotida1/2 cup
Here is a very simple recipe of moong dal payasam andhra style. Pesara pappu payasam is like a kheer of moong dal which is sweetened with jaggery. Moong dal is the healthiest of all dal. As it requires very little time to cook this payasam gets cooked pretty fast.The addition of jaggery makes the taste of this pesara pappu payasam super divine. It is a
Here is simple panasa pottu curry andhra recipe. In Andhra Pradesh, raw jackfruit is called panasa pottu and it is consumed in many forms. This is simplest Andhra jackfruit curry recipe which is good for rice. Let us learn how to make panasa pottu curry. Panasa Pottu Curry Ingredients:1 small raw jackfruit1 tblsp oil1 1/2 tblsp tamarind pulp3 green chilies, chopped1 tsp turmeric powderSalt to
Here is nuvvula podi andhra style recipe. A very easy recipe for dry sesame seeds chutney which is very fast to prepare and goes very well with hot rice and ghee. Lets learn how to make spices sesame seed andhra podi which goes well with rice. Ingredients:1 cup white sesame seeds6 whole dry red chilies, crushedSalt to taste. How to make nuvvula podi: Heat a
Curd is the main ingredient that goes into this curry with a dash of other spices and onions. Wonderful dish from Andhra Cusine. Ingredients:2 c curd1 tbsp oil1/2 tsp mustard seeds1/2 tsp fenugreek powder (methi powder)1/2 tsp cumin powder (jeera powder)A pinch of turmeric1 small onion chopped3 whole red chilies crushed1 tblsp ginger garlic pasteA bunch of curry leaves How to make moru kalan: Heat
A super delicious easy to make mamidikaya puliohra andhra style recipe. Mamidikaya Pulihora means raw mango rice. An Andhra delight- tangy flavor of raw rice mixed with boiled rice. During the mango season it is a favorite in all Andhra households. Delicious and light – it is a perfect accompaniment in an Andhra meal. Serves : 2 Cooking Time : 15 – 20 minute Raw
Here is a simple kothimeera pachadi recipe. Green coriander chutney flavored with tamarind is perfect to go with dosa and idli. Lets learn how to make kothimeera chutney Andhra style to add that freshness to the meal. Kothimeera or green coriander is loaded with goodness of folate, potassium, manganese and anti-oxidants. Have this kothimeera chutney with meals and you can fulfil your daily dose of
Here stuffed kakarakaya Andhra style recipe. This Andhra style Kakarakaya recipe is a simple bitter gourd stuffed with a tangy stuffing of onions and deep fried. Kakarakaya are super healthy and full essential nutrients. Being bitter in taste it makes it difficult to eat them. But here is a simple andhra recipe of stuffed kakarakaya which will make your lunch or dinner super nutritious.These stuffed
A very easy recipe to make a chutney pf curry leaves with a flavor of tamarind. Ingredients:1 large bunch of curry leaves5 dry whole red chilies (sabut lal mirch)1 tsp coriander seeds (khara dhania)1 tsp cumin seeds (jeera)5 cloves of garlic1 tsp tamarind pulpSalt to taste. How to make karapodi: Heat a pan without oil and dry roast the curry leaves in it. Now add
Kandi Podi Andhra style is what the rest of the world refers to as ‘GUN POWDER’ ! It is a must in each and every Andhra household. Kandi pappu ( Tuvar dal) being the key ingredient. Very simple to make and rich in protein. A dry chutney or mix of mixed lentils and curry leaves. A wonderful and tasty Podi recipe from Andhra which is
Here is Kajjikayalu traditional andhra sweet recipe. Roasted coconut and suji mixed with dry fruits is sealed in half moon shape thin flat bread and then deep fried. Telugu Kajjikaya is a crispy, nutty and delectable sweet quite popular during Telugu festivals. It is super crunchy and delicious. An all time favorite with all. Kajjikayalu is in fact eaten across India and is known by
Gongura pickle is one pickle that every Andhrite identifies as the essence of home food ! Sorrel leaves are known as Gongura in Andhra and Ambadi in Marathi. Here is the recipe for pickling the leaves of gongura with ingredients like urad dal and sesame seeds. Gongura is sharp, tangy saag and it is super rich in Vitamin C, iron, zinc and calcium. Gongura leaves
Here is the gongura mutton curry andhra style recipe. It is a very popular Andhra mutton curry. Sorrel leaves mutton curry is a spicy curry with the distinctive taste of gongura or sorrel leaves. Gongura is known by many names across the country- in Marathi it is called Ambadi and in Assamese it is called Tenga Mora. Gongura or sorrel leaves has rich iron content and
Here is a home cooking recipe for Gongura chicken curry . A spicy fiery chicken curry with the distinctive taste of Gongura or sorrel leaves. Gongura is a sharp, tangy saag which is super rich in vitamin C, iron, zinc and calcium. Gongura is quite a favourite with Andhraites. They use it in dals, curries of all sorts with chicken, lamb and in chutney as
Charu Podi is a traditional South Indian mix of whole coriander and cumin seeds spiced up with black pepper. In a Telugu household charu / rasam is a must everyday. To make this charu, you can prepare the podi and store it in an air tight jar and then use it as and when required. This charu podi can be used to make Andhra Style
Bendakaya fry Andhra style is generally a favorite among most fussy eater. Here is a simple, easy and quick to make recipe for Bendakaya fry Andhra style. Its slightly hot but you can adjust the spice levels. This bendakaya fry is a life saver when you are in a rush and want to prepare something in a jiffy. You can prepare the spice mix well
Here is mamidikaya pappu home cooking recipe. This is a very simple mango dal Andhra style preparation but you will simply love its tangy taste. It is very easy to make. The tangy flavours helps beat the scorching summer Andhra afternoons. Learn how to make mamidikaya pappu Andhra style. Ingredients:1/2 cup Toor Dal / Arhar Dal2 Dry Red Chillies1/2 tsp Turmeric Powder2 tsp Sambhar Powder1/4
Here is the aratikaya pulusu recipe. Raw banana curry is very easy to make and at the same time very delicious too. It is a traditional South Indian recipe where boiled raw banana are cooked along with spices and tamarind paste. Ingredients:3-4 tblsp vegetable oil 5 raw bananas, peeled and cut in 4 pieces each. One stem curry leaves 1/2 tsp mustard seeds (rai dana)