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- Excerpt: Dasama Skandha of Potana’s Bhagavata Purana IV
  October 30, 2018The following Post concludes our Series on Narasaraju garu’s Book on Bhagavatamu. Completing our Series of Articles on the translation of Telugu Bhagavatam by Professor T.S.B. Narasaraju of Banaras Hindu University, is Excerpt IV. Those interested in reading Excerpt I of our series can find it here, Excerpt II here and Excerpt III here. With Excerpt IV, Narasaraju garu has completed the impressive feat of translating the entire Dasama Skandha of Pothana Mahakavi. Please encourage and support this endeavour by circulating this spiritual work, especially to our Telugu youth. Excerpt 4 is based on Part III of the English Translation of Potana’s Bhagavata Purana (Dasama Skandha), and can be found here. Publishers interested in printing or offering e-Publication of Narasaraju garu’s work can reach him via email at shamraan@gmail.com Click here to download Part I of the English Translation of Potana’s Bhagavata Purana (Dasama Skandha) Click here to download Part II of the English Translation of Potana’s Bhagavata Purana (Dasama Skandha) Part IV Excerpt 12.Satyabhama Fighting with Narakasura King Parikshit asked sage Suka, “Why did Krishna kill Narakasura, a beloved son of goddess Earth? Why did Narakasura imprison those handsome girls in the prime of their youth (149)?” Sage Suka said to Parikshit that Narakasura stole earrings of Aditi, umbrella of lord Varuna and Maniparvata of Devatas. He mentioned, in addition, that Devendra narrated to Hari the atrocities committed by Narakasura. While Hari got up Garuda-Vahana and was about to start to kill Narakasura, Satyabhama uttered the following words (150):- “Oh! Lord! I have a desire to see your dexterity while you excel on the battle-field in slaying clusters of demons. My beloved lord! Please have consideration for my request and kindly take me along with you! I see with my own eyes the valour exhibited by you there and narrate it to all the queens here (151).” The lord then said the following words to his sweet-heart:- “My beloved! What for is a battle-field for a tender one like you? What you hear there are not the buzzings of intoxicated Tummedas but trumpeting of fearful elephants. What you see there are not pollen grains from gardens having lotuses but dust particles raised by hoofs of horses.What you see there are not droplets from waves of water but clusters of arrows let loose from bows of enemies. What you see there are not lakes full of swans but formations of armies of foes. You do not see lotuses and lilies there but fearful spears, swords and other weapons of enemies. Why do you desire to come to such a battle-field? I return quickly. You stay back! Abstain from following me (153)!” To those words of her life-partner she replied sweetly as follows approaching him with folded hands, tender as flowers, while the lord was glancing at her appreciatively:-“Why should I be scared of even clusters of demons as long as I am under the protection of your competent hands comparable to fortresses impenetrable to foes (154, 155)? Lifting such an imploring Satyabhama with his hands, Hari got her seated on Garuda-Vahana along with himself and flew to a city named Pragjyotishapura full of fortresses impregnable to rocks, arrows, air, water and fire. The city was further fortified by the inter-twining of chords of demon Murasura (156). With blows by his mace the lord shattered the boundary walls and war-machines of the city causing shudders in the hearts of the demons. Then the great lord blew his conch, Panchajanya, capable of throwing all the three Lokasinto a faintby its terrifying sound comparable to that of a thunder devastating the whole universe (159). Hearing that dreadful sound capable of causing a total annihilation of entire creation, the five-headed demon Murasura woke up from his slumber. He yawned, came out from water and stretched his limbs. He saw Hari and approached the lord like a devastating conflagration. His terrifying appearance made it impossible for people to look at it. He was shouting loud causing a shudder all around. His five mouths were giving an impression that they were attempting to swallow all the Lokas constituted by the primordial elements, Panchbhutas. He flung his mace plaited with fearful flames at Garutmanta letting loose a shriek causing tremors both on heaven and earth (160). The demon approached Hari shouting arrogantly asking him to stop. Hari, in turn, felt that the anxiety of Devatas was to be eliminated from that day (161). At that time Mukunda seizing midway the mace thrown by Murasura at Garuda, broke it into three pieces. He then shot sharp arrows at the demon (162,163).The demon threw his mace at Hari, who reduced it to splinters using his own mace. The lord then saw the demon approaching him quickly withraised hands and cut his five headseffortlessly with his Chakrayudha (164).Murasura with heads severed by Chakri`s weapon collapsed into water like a mountain crumbling with hill tops smashed by Devendra`s Vajrayudha. Then seven sons of Murasura got enraged seeing the death of their father and started for a fight announcing that they would kill the lord. Motivated by Narakasura like Pavanasaptaka being sent by Kalantaka at the time of Pralaya, a total annihilation of all creation, the seven demons by names, Tamra, Antariksha, Sravana, Vibhavasa, Vasu, Sabhaswanta and Aruna came to war with Pitha as their army-head. They threw at Hari weapons like maces and swords, among others, (165).The lord with valour made all the weapons thrown by those demon-warriors crumble to the ground. In return he sent an incessant volley of arrows which reduced hands, legs and throats of the demons into pieces as small as the seeds of sesame (166). Narakasura was astonished and angered at the death of his people under the relentless attack of Hari through arrows and Chakrayudha. He uttered insulting words addressing the lord and did self-praise. He wore earrings and other ornaments. He started for the battle-field along with clusters of elephants with imposing trunks, temples and cheeks moistened by oozing fluids (167). The son of goddess Earth saw the lord adept in war-fare and radiant with a blue skin colour. He saw an effulgent Hari seated on the back of Garutmanta along with Satyabhama comparable to a cloud with a lightning covering the surface of the moon. Wearing anarrow-container on his back, the lord was explaining to the daughter of Satrajit the intricacies of war-fare (168). Narakasura was getting ready for a fight with such a Krishna. Satyabhama saw that and came at once to the front without any delay (169). She fastened hastily her hair dangling on her back. She tightened the knots of her robes. She arranged her ornaments appropriately. She kept her upper robe in position. With her moon-like countenance radiating brilliance and eyes comparable to those of a deer, she stood fearlessly in the vicinity of her lord (170). 13.Krishna and Satyabhama Killing Narakasura Madhava, the best among Yadavas, observed Satyabhama ready to humble the pride of demons on the battle-field and spoke charmingly (171). (Oh! Lady)! Am I not competent to win over the demons? Why are you getting ready to fight? Come here and abstain from it! In case you still decide to fight, take up this bow of mine playfully (172).Having spoken those words, Hari gave to Harinakshi, the lady with eyes similar to those of a deer, his bow capable of overcoming the pride of foes. That act of the lord caused jubilation to Devatas and gloom to the demons (173,174). She held that bow in hand and derived consequently immense strength. She was radiant as a personification of immense valour. With a zeal to fight, she tightened the string of the bow and stretched it. The sound thus produced loosened knots of Mangalasutras of wives of demons implying thereby that death of demons was approaching (175). In addition, that sound created a scare in the enemy camps leading to their elephants and other animals getting fainted (176). Tinkling noise of her golden bangles got mingled up with the sound of the bow-string. Dazzling of her earrings got reflected on the radiance of her cheeks. Shine on the arrows was submerged by the effulgence of her side-glances. Sounds produced by the speed of her arrows overcame the sounds of the armies of the foes. Veera, Sringara, Bhaya, Raudra and Vismaya Rasas seemed to have collectively taken the shape of that lady since the acts of putting arrows in the bow, stretching and releasing were done so fast that a discrimination of them became impossible. That was the pace of her movements during the fight (177).With her countenance as a moon, she was inflicting pain on Narakasura by shooting sharp arrows. In the process she intertwined her eye-brows in anger making her eyes red as a personification of valour. At the same time, she was causing pleasure to her beloved by glancing at him smilingly with her beautiful eyes exhibiting love for him and appearing as an embodiment of grace (178). She was looking radiant while killing the foes. She was releasing arrows from a circular bow with her left foot put forward and the right foot bent. Her face with locks of hair was wet with sweat. She was stretching the string of the bow upto her ear emanating shine of nails of her fingers while shooting arrows aiming at her foes and killing them (179). How did a simple woman, who used to avoid going even to playful marriages of dolls, think of coming to a war-field? How did a tender woman, who used to hide herself on seeing males, think of winning over foes? How did a woman, getting terrified even to get up a golden cradle, ascend the back of Garuda? How did a fun-loving girl, not tolerating even the hubbub of her companions, withstand the war-trumpets? She used to get tired even by teaching the art of dancing to peacocks because of her delicate physique. How could such a weakling dare to put an end to the pride of foes by putting her left foot forward and bending the right food during fight? The whole event was a great miracle (180). How could a woman unskilled, even to hold a Veena properly, negotiate with a bow? How could a girl, incapable of making a creeper get bound to trunk of a tree, tie a string to bow? How could a tender woman, inefficient in making a garland of pearls by putting them together on a thread,put arrows in a bow? When did such a handsome woman, incapable of even teaching poems to a parrot, learn Mantras to be recited at the time of shooting Astras? How could an innocent girl, reserved in talking in spite of repeated requests from others, make sounds like roaring of a lion? Those were thoughts of onlookers of battle-field observing Satyabhama, endowed with virtues acclaimed by all the three Lokas (181). Satyabhama`s fight was compared to the on-set of rain. Sound of her bow-string was like a thunder. Devatas watching her fight were like Chetaka birds in the sky. Her bow was like a rain-bow. Krishna was looking like a dark cloud. She herself was appearing like a lightning. The volley of arrows sent by her was like rain-water. Demons were compared to a forest-fire implying that the act of fighting by her was a rain to extinguish such a fire (182) She was propagating Sringara-Rasa to Hari and Veera-Rasa to the demon. Her charming face was appearing simultaneously as full-moon and sun; her upper robe as a flag of Manmadha and a source of fire; her circular stretched bow as a halo of Manmadha and a halo of a devastating conflagration; seeing her was like a flow of nectar and a spreading fire and her volley of arrows as a source of happiness and anger (183).The arrows thus shot by her, who was radiant as a tender creeper, sapped all the energy from army camps of the demons. Consequently, the soldiers retreated and took shelter away from the war-front (184,185). The killer of Kamsa glanced, at his sweet-heart, exuding happiness and grace.With an intention of diverting her from her preparation for a fight with the demon, the lord started to talk with her pleasantly as follows (186). After speaking thus, he took back the bow from her hands, tender like fresh leaves. During the process, he talked to her in such a way that her mental fatigue was removed, praise was showered on her in a pleasing way (187). Narakasura, the enemy of Devatas, told the enemy of demons, Murari the following words (188):- “It does not add to your stature if you abstain from a fight and remain silent when a woman exhibits valour before men. The valorous among demons are not enthusiastic about fighting against women (189).” Hari replied as follows:-“Oh! Narakasura! Do not be in a hurry! Through a volley of my arrowsI put an end to your fearful appearance by tearing you off. Devakantas are to rejoice today witnessing this event (190,191). So saying Hari let loose an Astra known as Sataghni on the soldiers of Narakasura. They were all seriously affected by it (192). Horses in huge numbers were torn asunder by arrows while the elephants crumbled when mighty blows by maces were inflicted on them.The exuberance of lord`s Chakra mutilated the soldiers severing and scattering theirlegs, hands and heads. Thus the army camps of Narakasura wore a pathetic appearance incapable of standing before the lord, moaning, sighing in extreme agony and running away (193). Oh! King Parikshit! Clusters of Sastras let loose by fighters of the demonswere competently immobilized by the lord in air itself by shooting counter-arrows in triplets (195). Garutmanta, in turn, scattered all the elephants of the army camps using his sharp nails, pointed beak and blows by wings while carrying Krishna and Satya on his back (196).The gale generated by swinging of Gruda`s wings was unbearable to the surviving soldiers and madethem run away to the city. Seeing that Narakasura let loose on Garuda a weapon by name, Sakti which could counter Devendra`s Vajrayudha earlier.That had no effect on Garuda like the blow of a flower garland on an elephant. Naraka, seated on an elephant, proceeded forward in the war-field (197). Narakasura, on the back of a huge elephant, was about to throw his spear at Chakradhari. Before it happened, the lord, destroyer of demons, let loose his Chakrayudha, which killed countless number of notorious demons earlier. It severed the head of Narakasura studded with earrings full of costly stones (198). Narakasura collapsed on the earth below as if to ridicule goddess Earth that the lord did not spare him in spite of the fact she was his consort in an earlier Avatara, as was spoken by her (199). Devatas and ascetics showered flowers from heaven heaving a sigh of relief that they saw with their own eyes death of Narakasura and that they were saved (200). 14.Bhudevi Praising Krishna Then goddess Bhudevi came to Krishna and presented to him golden earrings studded with costly stones, a flower-garland known as Vyjayanti, an umbrella presented to her by Varuna and a costly diamond. She saluted him and praised him as follows (201):- “Oh! Parameswara! You are an embodiment of all living beings! You are incomparable with anything else! You have alotus in your navel. You have eyes comparable to lotuses. You wear a garland of flowers.You have a lotus-shaped countenance. You are a personification of unending power. You are a son of Vasudeva. You are the best among Devatas. You are capable of assuming whatever shape your devotees desire. You are the primordial being. You are the genesis of all.You possess incomparable knowledge. You are father of Brahma. You have no birth. You are supreme. You are all-powerful. You have an unending history. I salute to you endowed with all these attributes (202). You assume Rajoguna to create all the Lokas, Satvaguna to protect them and Tamoguna to destroy them. You are an embodiment of time being a Kalatma and Kalatita. You are the best among all. Myself being earth, water, fire, air and sky; sense of touch, seeing, taste and smell; Indriyas; Devatas, mind; one who does diverse types of acts; supreme reality and movable and immovable objects of creation are all embedded in you since you second to none (203). Oh! Donor of what all is desired by your devotees! Saviour of the helpless! Please look at us with grace! This boy is a son of Naraka. He is scared of looking at you. He has no one to take care of him. He is in distress. He has no place of safety. He is not valorous like his father. He wants to take shelter at your feet.Thus Bhudevi saluted to Hari and worshipped him with words comparable to flowers. The lord having immense love to his devotees, being thus worshipped, assured protection to Bhagadatta, son of Narakasura and gave him all forms of wealth. Later the lord entered the palace of Narakasura (205). kare rajulu rajyamul kalugave garvonnatin pondare vareri? siri mutakattukuni povan jalire bhoomipy preinankalade? sibi pramukulun preetin yasaha kamuly eere korkelu? varalan marachire ikkalamun Bhargava? Men acquired kingdoms and became kings in the past. They got conceited. Where are they now? Could they bundle up their wealth and carry with them when they departed? Are their names remembered at least now? Great persons like King Sibi generous and magnanimous in fulfilling wishes of the needy. Consequently their names are remembered forever Excerpt 4 is based on Part III of the English Translation of Potana’s Bhagavata Purana (Dasama Skandha), and can be found here. Disclaimer: This book represents the opinions of Author, and should not be considered a reflection of the views of Andhra Cultural Portal. The author is responsible for ensuring the factual veracity of the content, herein. Copyright: T.S.B.Narasaraju. All rights reserved. 2018....
- Culinary Tour of Andhra
  September 9, 2018Hullo Everybody, after long break I am back! You must be wondering what I am upto 😉 . Well, here it is: Velugu Thalli’s Culinary Tour of Andhra Part 1!! 😎 . For our Andhra Aaahaara Yaathra, I originally thought to do region by region or even district by district, but our people are so divided, they may even ask for “caste by caste” 🙄 . So because I want to avoid this, and because I want to show unity of all Telugus and their culture, I will simply do it in numbered menus, with something for different regions and dietary restriction in each one. Long time readers may remember my first post! 😀 and my follow up post: Vivaha Bhojanambu (Nonveg Edition). There will be very little repetition between the Vivaha Bhojanambu blogs and the Culinary Tour of Andhra, but some overlap may happen. What I will do here is describe a traditional Telugu meal, and then give a list of Appetizers, Main Courses, Sides, Desserts, and Beverages all together, and finally, show what is special about each region. This way, rather than have regional menus, we can have mix and match Andhra Vindu for a taste of true Telugu food. Kadupaara Bhujinchandi! Introduction The essential ingredients of Andhra Cuisine are tamarind, the chilli pepper, and of course that signature Telugu contribution to Indian cuisine: the Roselle leaf, aka GONGURA!!. Tamarind helps to digest the rich, tasty, and peerlessly spicy cuisine of Andhra. Along with plentiful amounts of Yoghurt (perugu), Tamarind (chinthakaaya or chinthapandu) is used to cool the stomach. Its health effects reputedly include the blocking and absorption of flourine . “It is said that an Andhraite gets his hot temper from his food!” “Koraivikaram, the flaming stick” from Guntur is the hottest chilli from the hottest district from the hottest state cuisine . Guntur is in fact famous for its chillies, so it is no surprise that we turn here for this ingredient. #ContestAlert Hundreds of tons of chillies are bought from here for trade every day. Name the town which is home to Asia’s Largest Chilli Market. #VisitAndhra #AmazingAndhra #AndhraPradesh pic.twitter.com/pq5gBaDDvn — AP Tourism (@Tourism_AP) July 17, 2018 Gongura, also known as Ambada, is the most unique aspect of Andhra cooking. The signature sour sorrel adds a tart taste, and gives our aahaaram its reputation for ruchi. Flavourful food is certainly a hallmark of our region. Other common ingredients naturally include turmeric (pasupu), asafoetida (hing), and clove (lavanga). While pappad (appadaalu) are common, it is vadiaalu that add the crunch to the variety of soft curries and stews. In the first Culinary Tour of Undivided Andhra, I will give general introduction and description of our cuisine. Later on, will go into specialties, etc. A Traditional Andhra Meal Some of you may be wondering why there is no biryani here, despite some famous comments on what “Andhra Biryani” supposedly tastes like 😉 . Well that is because Biryani isn’t a native Andhra dish!! But then, one should also know Pothana Mahakavi is from Telangana… 😎 . Pulao is our traditional gourmet rice dish and dates back to the Sanskrit word Pulaka. The Andhra (or Southern variety in general) may be characterised by cooking in Coconut milk. Nuts, and other spices can be added to taste. While it is true that foreigners and recent foreign arrivals like to pretend everything good in India came from outside (just like they pretend they are closer to some Telugus than Telugus are closer to each other!), even if most of our good stuff is native, we should acknowledge what came from outside, but give patronage to our own native items. So what then is a traditional Andhra meal? Some may argue that there is no such thing as 1 traditional Andhra meal as there are various sub-cultures for different communities. While there is obviously truth to that, coming from orthodox household, there are enough commonalities to say that there enough constants to give a basic traditional meal. Others may assert, that that there are different types for different stripes. But traditionally speaking, from the Ancient period down to Modern day, there are some consistent themes. One is the sanctity of the cow, as well as the use of milk products originating from it: These milk products include milk itself (dugdham/paalu), curd (dadhi/perugu), buttermilk (thakram/majjiga), butter (naveeneetham/venna), and ghee (ghrtam/neyyi). Therefore, traditional Telugu foods will in part be based on some or all of these products. “A traditional Andhra meal is well choreographed. People sit on floor mats or raised wooden seats”. Banana leaves are used in orthodox and common households. More aristocratic families will use silver plates (especially for special occasions). These days it is common to use steel plates. Rice is the main staple of Andhra (which is the Rice Bowl of India), and ghee is used for gravy-based and dry curries alike. The Sanskrit word for curry is vyanjam (koora in Telugu) and rice is of course annam. “A meal begins with a chutney, powder pickle and goes on to a cereal and then a ‘curry’ and then a ‘pulusu’. Almost as if thought up by a dietician, the last course, yoghurt, is an ideal coolant after all the exciting flavors before it”. This is, of course, all the more important for an Andhra meal, which has a heavy Telugu accent (spice!). Thoor and Green gram are the most common basic Andhra Pulses. Some signature vegetarian dishes include Banana stem koora (arati doota) and Banana flower koora (arati puvvu), which should whet the appetite of vegetarians. In case you were wondering why people still eat with hand (even in this day and age), wait till you discover Drumstick curry (Mullakaada koora)! And even on those rare occasions when Andhra cuisine is not tasty, it is very healthy—not only Mullakaada, but just see Kaakarakaaya koora which according to traditional medicine, is good to help fight diabetes. And of course, who could forget, Bendakaaya koora (okra) for good memory! Chaaru (also called Rasam) is another such mainstay of Andhra meals and is said to be good for digestion (especially for you meat-eaters!). For breakfast, while idlis and dosas are the common South Indian items, the signature Andhra tiffin is pesarattu (green gram crepe). Vadas, called Garelu in Acha Telugu, are also common with chutney. Pulihora (tamarind rice) is another such Andhra Essential, especially during Pandugas. Of course, no orthodox household is complete without Daddojanam (Yoghurt rice, ideally with mustard seeds) with the raka rakaalu of uragaayalu (pickles) we Andhraites have! My personal favourite is aavakaaya, but of course gongura and nimmakaya are favourites too. Breakfast (Praatharaasamu) Breakfast may have long come to have been known as “tiffin” in Bharatavarsha, but the correct name for Breakfast in Praatharaasamu. The South Indian breakfast is now world famous, but Andhra has its own specialties. This list will include both the well-known and the new. There are both veg and non-veg options. Though I am vegetarian, on request, I will include both for all readers. Vegetarian Pesarattu is the traditional All-Andhra breakfast option. It is a moong daal dosa (or as you can see from the colour, green gram) which goes very well with allam (ginger) pacchadi. Green Gram must be soaked for 3 hours prior. Aavakaayannam. Some have asked what the most Andhra food is. Some have said pesarattu, others pulihora, or gongura maamsam (not for us vegetarians! 😉 ). But the correct answer is aavakaayannam. The beauty about it is that it can be served breakfast, lunch, or dinner. Idli. The other South Indian specialty that also needs no introduction. Though many prefer sambar, it is best with kobbari kaaya (coconut) chutney or gongura pickle. Dosa. Pan South Indian specialty that needs no introduction. Rava variety is a signature andhra breakfast. As for sub-region specific, raagi dosa is standard in Rayalaseema. Dhibba Rotte. (Thick grainy crepes). Served with chutney or pickle. Dosa pindi is layered thick, and it is fried in a deep pan for a cup shape. Goes with ullikaara (onion with podi & red chilli). Upma (especially Kuragaayalu Upma). Also see Aahaaram’s own recipe contributed to ACP. This special item made by Telugus is called Majjiga Upma. Uttapam. This needs no introduction or description. Goes well with Tomato Pacchidi Non-vegetarian Nonveg is typically not common in the mornings. Nevertheless, if one type of maamsahaari food is acceptable podhu podhuna, it is Egg (better known as Kodi guddu). Kodi Guddu. This can come in many varieties, from poratu to western style scrambled. Guddu Dosa. Eggs are a standard breakfast throughout the world. But in southern India, especially Andhra, it is common to have it with Dosa. Poori Poratu. Poori with Andhra style scrambled eggs. Lunch/Dinner (Bhojanam) Starter/Appetiser Chilli Pakoda. Mirapa kaaya Pakoda. Self Explanatory Bonda. Fried dumplings with potato filling. Goes with chutney. Though arguably not uniquely Andhra, it has come to define street food in AP. Here is the Nellore variety featured. Puli Bongaraalu. Masala Bonda, without filling. Goes with pickle. Main Course Andhra being the Rice Bowl of India naturally makes Rice the staple food and essential ingredient of Andhra Main Courses. Before imported biryani, we had rakka rakkaalu pulaavulu and pulihoras. Pulihora. Tamarind Rice. The proverbial temple food, it is an all-South India item (known as puliogre in Karnataka), but has become an archetypal dish to every AP’ite. It can come in delish variations, such as Tomato Pulihora. Daddojanam/Dadhyannam/Perugannam. Yogurt Rice. Dadhi means curd in sanskrit, so dadhyannam means curd rice, literally. Nevertheless, to us Telugus, it will always be perugannam. It is frequently served with mustard seeds and coriander, and ideally garnished with pickle (especially andhra aavakaaya)! It is the ideal follow up to Pulihora. Chitrannam. Rice with cashewnuts and spices Kobbarinnam. Coconut Rice Kobbari Royyalu Pulao. Coconut and Prawn Pulao is very popular in coastal Andhra. Kodi Pulao. Andhra Chicken Pulao Mamidi kaaya Pulao. Mango Pulao Garnishes/Chutneys/Pickles (Pacchadlu) Simply known as Pacchadi, our pickles are their own artform in Andhra Pradesh. Since that alone can take up 1 post (or several!), will just give you snapshot here: Coming in first is our own Aavakaaya. At the top of the list of most Andhra things to eat, is Aavakaaya (hot mango pickle). Leave it to Andhras to find already spicy dishes, and to make them even spicier by garnishing them with pickle! Aavakaaya (mustard mango pickle) is as Andhra as it gets. It is called that as it is mango mixed with aavaalu (powdered mustard) along with other spices. Chillies and their preparation have been prepared to perfection in AP. After all there is red chilli pickle, green chilli pickle, and even dry chilli pickle. Kaara Podi, spice and coriander powder, is used as an accompaniment to idli and other snacks, even appetizers. Karivey Paaku Pacchadi. Curry leaves chutney. Pudina Pacchadi. Mint Chutney. Typically has mustard, black gram, and of course, red chilli powder! Pacchi Tomato Pacchadi. Raw tomato chutney includes chilli, tamarind, & mustard seeds. Fried Green Chillies Chutney. Pacchi miripakaaya Kaaram. Along with green chillies, it has mustard seeds, fenugreek, and turmeric. Chinthakaaya Pacchadi. Tamarind is another special ingredient in Andhra cuisine, so naturally there is a chutney for that. Dosakaaya Pacchadi. Andhra Cucumber Pacchadi. Of course, no list is complete without that Andhra essence, Gongura!! Hence Gongura Pacchadi is arguably the second most (or most!—depending on your perspective) Andhra pickle. Snacks (Chiruthindlu/Laghu-bhojanamulu) Snacks are a key part of any cuisine. Sometime they are there to keep us going until dinner, sometimes they are there just “nanchkodaaniki“, and sometimes some people make a meal of them! Here are some classic Andhra snacks (though there might be some commonalities with other cuisines): Chekkalu. Pictured above, these are a beloved Andhra snacks. Chegodi. A ring shaped fried dough snack—they are absolutely addictive! Murukulu. An all-South India snack, it remains popular in Andhra as well. Chandrakaanthaalu. (saffron, coconut and cashewnut cookies) Paalakaayalu. (fried coconut biscuits) Appadaalu. The Paapad needs no introduction, and is less a snack and more a side savoury. Nevertheless, nothing says Vivaha Bhojanambu more than “Pulihora dapadaalu!“. Vadialu. Deep fried rice flour fritters. Ideal for Chaarannam. Uppu mirapakaaya. Chilli soaked in buttermilk and fried. Goes best with perugannam. Side Dish/Kooras/Pappus (Vyanjanamulu) Accompanying any rice dish with supplements is a must in AP, but really, all Indian foods. The Classical Indian Thaali involves either Roti/Rice as staple, with assorted sides to complement. In the Telugu states, this typically involves Kooras (colloquially called curries) and Pappus (lentils/dhaals). Here we will give both Vegetarian & Nonveg (for all you maamsahaaris! 😉 ) Vegetarian Vegetarian (shaakahaari) food is a mainstay of Andhra food. There are many such households in AP/TS (including mine!). Due to popularity of Woodlands and other such restaurants, most of it has been grouped under generic “South Indian” cuisine. So here we have tried to show the standards, some of them “south indian” yes, but also many pakka andhra vantalu as well. Andhra Kooras (Curries) have the distinction of variety that includes not just banana fruit, but even banana stem and banana flowers. Different from Arati pandu (banana) is the standard plaintain (Aratikaaya). Arati Doota Koora. Banana Stem. This is a rare dish, not commonly known among urbanites, but popular in traditional villages. It is also found in Vepadu (fry) form. Arati Puvvu Koora. Banana Flower curry. This is a natural extension of the previous item. Very delicious. It can be argued that what Lotus stem and seed are to Kashmiri cuisine, so is Banana Stem and Flower to Andhra (especially its vegetarians). Mamidi kaaya Pappu. Mango Daal. This is only natural for the state famous for Banganapalli mangoes. Other types of pappu that are typical and native include Gongura and Tomato. Dosa kaaya Koora. Andhra Cucumber Curry. Benda kaaya Gutti Koora. Stuffed Ladyfinger Curry. Gutti Vankaaya may be popular, but Gutti Bendakaaya gives memory! Paalakoora Pulusu. Spinach Pulusu Cabbage Koottu. Cabbage Stew. Though cabbage is not really a native Telugu word, and likely not a native vegetable, like the potato (bangaldumpa) it has been Telugufied. Gongura Pulusu. Roselle Leaf Tamarind Stew Gongura Pappu. Lentil with Roselle Leaf Pacchi Vankaaya Koora. Roast Eggplant Stew Bangaldumpa Podi. Sauteed, powdered, crispy potatoes, Ulava Koottu. Pureed horse gram strew. Non-Vegetarian Telugu States are in fact very carnivorous states (technically, omnivorous!). Despite pure-veg types like me, non-veg is very popular among Telugus, who are no slouches in this department. Here are some of the many dishes: Thotikoora Petakaayya. Spinach with dried Prawns. Royyalu Pulusu. Tamarind sauce Prawns Royyalu Meegada Koora. Prawn Malai Curry. Onions salt, sugar, tomatoes, and grated coconuts, along with turmeric & coriander. Veinchana Royyalu. Curried Prawns with green chillies. An Indian Michelin starred chef featured it at a food festival, here. Iguru Peethalu (Curried crab) uses tamarind Podi Chaapa. Fried fish that uses two limes Erra Chaapa: Red fish, i.e. fried fish in tomato gravy Kobbari Maamsam. Mutton in Coconut sauce, use coconut cream Chintha kaaya Maamsam. Mutton with tamarind leaves and flowers Podi Maamsam. Spice fried mutton of Telangana. Gongura Maamsam. Roselle Leaf Mutton. Kodi Uragaaya. Chicken Pickle (also an excellent appetiser) Kobbari Kodi. (Chicken served in coconut sauce). Also has poppy seeds, cinnamon, and coriander. Garnish with cashews or mint leaves. Kodi Gaasi. Savoury chicken with curry leaves, peppercorns and coconut. Tomato Kodi. (Tomato Chicken). This is a bit of a new addition as food historians believe Tomato is not native to India. Either way, tomato has been a key addition to Andhra food in recent years. In short, Tomato too has been “Telugufied!”. Kodi Guddu Koora. Egg Curry. Naturally has green chillies and cream Guddu Poratu. Egg Fry with Onions. Guddu Pulusu. Boiled Egg in Tamarind Sauce. Soups (Soopalu) May sound weird, but Soopa is actually the Sanskrit word for Soup/Pulse. Pulusu is more of a tamarind stew and not generic soup. Stew itself is koottu. Anyway, these dishes may seem to be a surprising choice for “soups”, but the famous mulligatawny is nothing but our own rasam! So it is easy to group these dishes (normally poured over rice) under soups to have as you please. Rasam (also known as Chaaru) has been raised to a high Art in AP. Rakka rakkaalu rasaalu really do come in many types. There is the standard chinthapandu rasam (tamarind), as well as nimakaayya rasam (lemon), and of course, Nripathi’s favourite, tomato rasam. Pappu Chaaru. A popular version of the above, this features staple lentils of Andhra in a savoury soup. Sambar Though I personally prefer pappu chaaru (pappu saaru!! 🙂 ), sambar is a standard all you can have soup dish to be poured over rice or idli. It is called kvathitham in sanskrit, and is ancient in origin. Some recent authors state it originates in Maharashtra, though Southern Cuisine has come to embody it. Desserts/Sweets (Madhurabhakshyalu) Thokkudu Laddoo. Synonymous with deliciousness, these sweet gram flour balls with syrup. Great for an after dinner treat. Sajjipaalu. Poori with rava filling (sweet) Ariselu. Famous sweetened pancake of AP. Bobbatlu. Jaggery with senaga pappu (chenna dhaal) and coconut Kakinada Kaaja. Fried dough wafers dipped in sugary syrup (panchadhaara paakam) Kova Kajjikaayi. Coconut and jaggery inside, outside is kova (condensed milk) Paala Kova. Kova with milk Pootharekalu. What would Andhra food be without its popular “Paper Sweet”! Beverages (Paaneeyamulu) Think before you consume! pic.twitter.com/19bfMohu4d — Himalaya2Home (@Himalaya2Home) August 15, 2018 In what is probably one of the hottest (and humidest!) climates in India, it is only natural that we Andhraites have a long list of delicious drinks. Most of these cool the stomach, but early morning we all need a nice hot beverage too. So, I have divided them into hot & cold. One thing to be mindful of though is that traditional drinks of India are naturally sweetened (either with jaggery, honey, or cane sugar, not visham variety refined sugar). Hot Raagi jaava. Millet hot drink Allam Chaayam. Ginger Tea Filter Coffee. Individual regions (and castes!) may try to claim philter kaaphi as their own, but it is an all-South India staple. Cold Theeya Mamidi Rasam. Sweet mango juice. Not limited to Andhra, but popular. Theeya Nimma Rasam. Sweet lemon juice. Not limited to Andhra, but popular. Jaama Pandu Rasam. Guava juice. Probably the tastiest drink after mango, Zaampandu is very popular. Kobbari Neelu. Coconut Water Allam Majjiga. Chilled buttermilk with ginger. Last but not least is a little tour of the triple regions of the Telugu land. We have seen above what mostly unites us. Here are some things that make each part of Telugu Thalli special. See for yourself! Telangana Traditional Telangana fare is known for its use of Bengal gram and millet. Gongura here is known as puntikoora and is also used plentifully. Some readers may note that it has received most outside influence (from Maharashtra and elsewhere), and that is true, but we will naturally focus on the fundamentally Telugu aspects of Telangana. Often mistaken for Hyderabadi Nizami, Cuisine of Telangana is separate & very distinct. True to the land of Saayudha Poratam, it is the food of the people! TS loves its nonveg, but a variety of dishes can be found. Some might be unique, while others may simply be a unique take. Due to foreign nizami colonists, many of the traditional district names have been changed & originals have been marginalised (i.e. Palamooru, Manukota, Bhuvanagiri). Therefore, rather than give by district, will just give a general overview. . Sarvapindi. Rice flour crispy chips. Sakinalu. Rice flour dough circles fried in oil. A cross between vadialu and muruku! Beerakaaya Koora. Ribbed gourd with Bengal gram. Common, but a Telangana specialty Telangana Maamsa koora. Telangana Style mutton curry. Dampudu Maamsam. (Telangana Specialty). Sauteed lamb & liver Gudlu Geniga Pappu (Egg curry with Bengal Gram. Telangana). Made with Tomatoes Rayalaseema Rayalaseema ruchulu have become a brand that even top chefs are now taking note of! Rayalaseema recipes are most famous for the use of Raagi (Finger Millet). This is an under-used but super-healthy ingredient that can be used for all meals and all occasions. Some like Raagi dosa, but my personal favourite is to have raagi as cream of wheat breakfast in the morning (with raisins and nuts). It can also be served as a hot beverage (but be careful with the temperature! It can be cold on outside but super-hot on the inside!). Ulavachaaru (horse-gram) is shared with Telangana as a regional favourite sauce. If Telangana has some influence from Maharashtra, then Rayalaseema has some influence from Karnataka. In fact, a part of it was called Karu Nadu in Kakatiya times!. Anantapur—Payneelu. This sugared rice flour sweet is a specialty of the region. Kadapa—Ragi Sankati with Chicken Curry. Kurnool— Raskora Undalu. Coconut laddoo Tirupati—Pulihora, Bhoondi Laddoo here is practically patented (i.e. Geographic Indicator) Kosta Last (but certainly not least!), is Kosta (Coastal Andhra). True to the name, Coastal Andhra is seafood central, with variety of prawns (royyalu), fish (chaapalu), and crab (iguru) recipes that make the mouths of even vegetarians water…just kidding ;P . Before our brothers and sisters from Vizag ask “what about Uttarandhra?“, it will be discussed here, with any specialties being mentioned as well. . Nellore—Chaapala Pulusu (specialty) Kakinada—Royyalu koora. And, of course, Kakinada Kaaja. Guntur—Mirapa kaaya. Kaaram (Kaaram Pacchidi) Vijayawada—Gongura Maamsam. Gongura in everything, means Gongura in mutton! Machilipatnam—Bandhar Laddoo, Chaapala Vepadu Raajamahendri (Rajahmundry/Rajamahendravaram)—Mamidi Thaandra Vizag—Royyalu Vepadu, Goru-meeteelu (they make kova with a flip of the finger) Vizianagaram—Raju Gaari Pulao. Raaju gaaru’s Royal Chicken Pulao Conclusion Well, there it is! After 3 years in the making, the first installment of Andhra Aahaara Yatra is complete. One of the many takeaways is that time has come for Andhraites to promote our own Cuisine. Hyderabadi cuisine (i.e. Biryani) is its own brand, and Andhra cuisine from Pulao to Pacchadi to Pootharekkalu is its own thing. If we don’t promote it and take pride in our food, who will? It is fine to enjoy different types of food, but attitude should be nothing beats mana inti vantalu. From veg TS Beerakaaya to nonveg Nellore Chaapala Pulusu to Vizianagaram Raju Gaari Pulao, there is so much to enjoy. Also rather than just this “mess” or that “mess”, time to also give upscale Andhra recipes & restaurants. How to get all the recipes?—Write a book!! It took much time and research to put together an article on Andhra Aahaaram. With this list, our own Telugu people can now put together detailed Recipes books on different types of Telugu food (and get it translated into different languages!). This is a step in that direction, and time has come to promote Andhra Cuisine, and even if you come from Telangana, celebrate our united Telugu food. Most importantly, we must also appreciate how much we have in common with the Ancient Indian Food heritage shared by all Indians. Anyway, hope you enjoyed it, and stay tuned for part 2!! In the mean time, take a look at the offerings at the Andhra Food Fest, and if you are in Guntur, get all you can eat!! References: Karuna. Delicious Recipes from Andhra. Jaico Publishing House: Delhi. 2013 Latif, Bilkees. The Essential Andhra Cookbook. Penguin Books: Gurgaon. 2014 Yaddhanapudi, Sulochanarani. Vegetarian Vantalu Pustakam. Emesco Books: Vijayawada. 2005 Maithili, Venkatesvara Rao. Pedda Vantala Pustakam. Gollapudi. Accessed, 2017....

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