Hello everyone, I am Velugu Thalli! Welcome to my kitchen! Along with cuisine, I will also be blogging periodically on fashion, cinema, acchu Telugu, and jewelry—especially jewelry…I like jewelry 😉

With my first blog post, I will be spotlighting the famous Andhra Bhojanam It is well known that the way to a man’s heart is through his stomach, and so, the way to an Andhra man’s heart is through Andhra vanta (cuisine).

“Vivaha bhojambus” aside, Andhra has a rich and distinct culinary tradition. Here is a traditional Andhra vindu (feast) that we recommend for even the pickiest and haughtiest foodie (additional suggestions welcome from readers!). Bon apetit—or as as we say in proper acchu Telugu “vollu telleekunda thinandi”…(just kidding)

Kangari paddakkandi…”mekkandi” ani analeydu kada 😉

Nijamaina acchu telugu lo ilaa chepthaamu (in real proper accha Telugu this is how we really say Bon Apetit):

“Kadupaara bhujinchandi”  

ANDHRA BHOJANAM

Menu:

• Chekkalu
• Minapa Garelu w/ Pacchadi
• Pulihora
• Tomato Rasam
• Tomato Pappu
• Benda kayya Vepadu
• Perugu Annam w/ Uragayya
• Kobari Neelu
• Thokkudu Laddu
• Ariselu
• Pootha Rekalu

 

Appetizer:

Chekkalu

Recipe:

• 3 cups rice flour
• 1 cup maida/all purpose flour
• ½ cup rava/cream of wheat
• 1-2 table spoons chili powder
• 1 table spoon cumin
• 3 table spoons sesame seeds
• 10 -15 curry leaves
• 3 table soons yogurt
• 1/3 cup butter
• ½ cup chopped onions
• Salt to taste
• 1 and ¼ cup water

Method:

Mix all in a bowl to make batter. Take pre-oiled aluminum foil paper, and place 2 inch diameter balls in it. Press balls to make discs. Place 5-10 ten discs in medium boiling oil at a time. Boil each set 2-3 minutes—or it becomes crispy/light brown.

Minapa Garelu—Urad dal vadas

Recipe:

• 1 cup urad dal
• 1tea spoon salt
• 2 green chilis (chopped)
• 1 inch ginger grated
• Oil to fry
• Salt to taste

Method:

Soak urad dal for 5-6 hours. Drain well. Add green chili ginger and salt, along with 5 table spoons water and blend until smooth. Heat oil to medium boil. Take a small ball of dough with a moistened hand, and make palm sized balls, with a hole in the middle. Press balls on foil paper. Place gently in oil for 2-3 minutes or until golden brown (flip ball half way through frying it).

Pacchadi:

Gongura pacchadi

Tomato Pacchadi

 

 Entrée

Pulihora-The famous tamarind rice of Andhra

Recipe:

• 2 cups long grain rice
• 3 cups water
• ½ table spoon cumin seeds
• 1 table spoon sesame seeds
• 1 table spoon vegetable oil
• 5 table spoons tamarind sauce(1/2 cup hot water, lemon sized tamarind boiled in a bowl.Squeeze tamarind pulp to make a thick sauce)
• ½ tea spoon turmeric
• 2 and ½ teaspoons of salt
• 4 table spoons oil
• 4-5 red chilis
• 2 table spoons channa dal
• 1 table spoon urad dal
• ½ teaspoon mustard
• ½ teaspoon cumin
• few dry curry leaves
• and pinch of asafoetida.

Method:

Wash and cook rice. Rice should not be sticky. Add salt, oil, turmeric, and all seasoning ingredients in pan fry until dal is golden brown. Then add this to bowl of cooked rice and mix thoroughly. Add coriander for garnish.      

Tomato Rasam

Recipe:

• 1qt Tomato Puree
• 1 small spoon Mustard Seeds
• 1 small spoon Urad Dal
• 1 small spoon Cumin
• 1/2 small spoon Chili Powder
• 1 Table Spoon Salt
• 1 Table Spoon Pepper
• 4 Dried Red Chilis
• 4 Garlic Cloves
• 1 small spoon Chaaru/Rasam Powder
• Corander or Curry Leaves
• Water as Needed

Method:

Lightly fry mustard seeds, cumin, and garlic. When mustard seeds have cracked add remaining ingredients. Boil for 20 minutes. Garnish with Coriander leaves. Serve with rice.

Tomato Pappu

Recipe:

• 2 Tomatoes chopped
• 3 Green Chilis
• 1/2 Tea spoon Cumin
• 10 Curry Leaves
• 1/2 Tea spoon Asafoetida
• 1 Tea spoon Mustard Seeds
• 1 Tea Spoon Urad Dal
• 1 cup cooked and Mashed Toor Dal
• 1/2 Tea spoon Turmeric
• 1 Table spoon Oil

Method:

Heat oil and add mustard seeds. After seeds crack, add Urad dal, cumin, asafoetida, curry leaves, and turmeric. Add tomatoes and 4 table spoons water.

When the tomatoes become soft, add Toor dal. Then add 1/3 cup water. Mix well. Cook on low heat for 5 minutes. Add coriander to garnish. Serve with rice.

 

Benda kayya Vepaudu (okra fry)  

 

Recipe:

• 2 cups chopped Okra
• 2 Green Chilis sliced
• 1 small chopped Onion
• 1 and 1/2 Table spoons Oil
• 1 Tea spoon Mustard Seeds
• 1/2 Tea spoon Turmeric
• 1 Tea spool Urad Dal
• 1/4 Tea spoon Cumin
• 10 Curry Leaves
• 1 pinch Asafoetida

Method:

Heat oil in a large pan. Add mustard seeds. When they crack, add urad dal. Add remaining ingredients. Stir until Golden Brown. Add salt to taste.

 

“Balare appadalu”–papad

No Andhra meal is complete without the crispy, savory goodness of Appadaalu, as a complementary side.

 

Perugu annam with  Uraggayya(pickle): Avakayya (mango), nimakayya (lemon), chintakkayya (red chili)

 

Recipe:

• 2 cups Yogurt
• 1 cup cookedRice
•  1 tsp Oil
• ½ teaspoon Mustard seeds
• ½ teaspoon Urad dal
•  pinch of Asafoetida
• 2 green Chillis chopped
• 1 dried Red chili
• 5 Curry leaves

 

Method:

Cook rice and slightly mash it. Heat oil and fry mustard seeds until they crack, then add dal and remaining ingredients. When dal becomes brown—garnish mix with mixed yogurt rice. Salt to taste. Add coriander to garnish.      

Drink: Kobari Neelu (Chilled Coconut Water)      

 

Dessert:

Phew!! Alasi poyyaanu…

You can find the remaining dishes at your local indian store/sweet shop.😉

Thokkudu laddoo

  Arisalu

  Pootha rekulu-Paper sweet

 

Better known as “paper sweet”, this trademarked Andhra tradition is the perfect light icing on your proverbial cake. 

 

ENJOY!!! 😀