ANDHRA THALI | ANDHRA LUNCH

Its been my long time wish to try out other state foods.I really got bored of making our usual sambhar, vathakulambu etc..So with my hubbys acceptance and
guidance i tried andhra thali 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.
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 Andhra Sambhar , 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 sailus food .

INGREDIENTS

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
METHOD

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 !!
NOTE
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 u want u 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.

ANDHRA SAMBHAR
I got the following recipes from here. If u wanna try varieties of andhra thali,u must visit this blog to get a good idea. She has given nice collection of recipes.Thanks
Srinithya

INGREDIENTS

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.
METHOD

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 !!
NOTE
1.

The vegetables should not be over cooked.

2.

As per the original recipe , madras sambhar masala is used . But i used my home made sambhar powder.

3.

I also used red chillies while tempering and i tempered at the end.

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 it sounds unique and
different.Ive got an yummy raw mango dish to add in my mango recipes list.

INGREDIENTS

1.
Green Raw mango pieces - 1no
( medium sized)
2.
Grated cauliflower florets -1/2
cup
3.
Garlic cloves 5-6 nos (
chopped)
4.
Red chilli powder 2 tsp
5.
Roasted cumin fenugreek
powder-1/8 tsp
6.
Turmeric-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
METHOD

1.
Peel the skin of raw mango and
chop it finely.(Its better if u 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 !!

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

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.
To temper
1.
2.
3.
4.

Oil-3 tbsp
Mustard seeds-1 tsp
Jeera - 1/2 tsp
Curry leaves- few
Coriander leaves- few to garnish
METHOD

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. !!
NOTE
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.

TOMATO DAL RASAM

I made slight changes in the actual recipe to suit my hubbys taste. It tasted excellent and flavourful the next day. I reheated the rasam and used the same for two
days

INGREDIENTS

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.
METHOD

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
Serve hot !!
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posted by CHITRA at 7/25/2012 02:40:00 PM