Andhra Pradesh | IndianshealthAndhra Pradesh Andhra Pradesh cuisine is famous for the rich seasoning and lots of variety. One can get vegetarian as well as non-vegetarian food. Taste changes from place to place because of the influence of other states. The Andhra cuisine is considered the spiciest and hottest of all Indian cuisine. Though largely vegetarian, people in coastal areas prefer
seafood, mostly fish with rice, many non-vegetarian dishes are also available.
Rice, produced in large quantity across the state is the staple food served with
sambar, other lentil preparations along with vegetables, green chillies and ample
spices. Traditionally, Andhra meal is served in banana leafs with people sitting on mats or small raised wooden seats. Usually the meal includes nearly 5 types of dishes, including hot pickles, chutneys, powders etc.
The spiciness of the meal is neutralized with curd.
Idli, dosa,
vada, and
uttapam are other rice made dishes that are mostly consumed daily, in varieties like
sada dosa,
masala dosa, rava dosa, rava idli, masala idli etc.
There are many varieties of rice, which are cooked with spices, vegetables and meat. Pesarattu has the feeling of upma eaten with chutney.
The basically vegetarian Andhra food comes with a lot of spices, which is produced in large quantities across southern Andhra, also there is a generous use of cinnamon and black pepper and lot of other herbs. Andhra Pradesh is famous for some instant and preserved pickles. The chutneys (sauces) of chilly, ginger, coconut and other vegetables are also very popular.
They are very tasty, aromatic and spicy and are served with all the meals. Kheer and
savayiyaan are particularly famous and are specially made during the month of Ramzan. Sweets made up of milk are eaten everywhere. Special sweets made of almond, eggs, apricot, mangoes and other fruits are equally popular.
(* Specifies Changes for a Healthy Diet)
Aratikaaya Masala Pulusu (Raw Bananas)Ingredients:| Regular | Improvised * |
| 1) vegetable oil-3 to 4 tblsp | 1) oil with omega-3-2 tblsp |
| 2) Raw bananas-5 peeled and cut in 4 pieces each. | 2) replace bananas with soyabean badi. |
| 3) stem curry leaf-1 | -do- |
| 4) mustard seeds (rai dana)- ½ tsp | -do- |
| 5) chili powder-1 tsp | 5) ½ tsp chili powder |
| 6) turmeric powder-½ tsp | -do- |
| 7) Tamarind pulp-2 tblsp | 7) tamarind pulp-½ tblsp |
| 8) garlic, chopped-5 cloves | -do- |
| 9) ginger, chopped-½ inch piece | -do- |
| 10) rice-1 tsp | -do- |
| 11) Salt to taste | -do- |
Preparation
- First make a paste of ginger, garlic, rice with a little water and keep it aside
- Now boil the raw bananas covered till they are soft and keep aside.
- Heat a wok now and add the oil to it.
- In it add the mustard seeds and curry leaves and let them splutter.
- Now add the ginger-garlic-rice paste into it and add all the ground spices.
- Fry for a minute and add the tamarind paste to it.
- Mix the tamarind paste well and add 2 cups of water.
- Now add the banana pieces and let cook for 2 minutes or till the gravy thickens.
- Serve hot sprinkled with coriander leaves.
Gongura Chicken
Ingredients:
| Regular | Improvised * |
| 1) clean chicken-½-kg cut in pieces | -do- |
| 2) turmeric powder-½ tsp | -do- |
| 3) Salt to taste | -do- |
| 4) garlic cloves -10 | -do- |
| 5) Ginger - ½ inch piece | -do- |
| For the curry |
|
| 1) Cooking oil-3 tblsp | 1) 1½ tblsp oil |
| 2) Cloves (laung) - 4 | -do- |
| 3) Green cardamoms (hari ilaichi) - 4 whole | -do- |
| 4) Bay leaves-2 | -do- |
| 5) Large cinnamon stick-1 | -do- |
| 6) Gongura leaves-200 g | 6) add palak (cut) |
| 7) Onion-1 large thinly chopped | -do- |
| 8) Large curry leaves - 1 stem | -do- |
Preparation:
- Boil the chiken and ginger garlic with some salt in a pressure cooker.
- Fish out the ginger garlic and make a paste of it and keep aside.
- Now in a pan heat oil and add all the whole spices.
- Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
- Saute till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt. Saute till the oil is separated from the mixture.
- Now add the chicken pieces and saute for 5 minutes so that they et well wrapped with the spices paste. Then add water for curry and boil till it thickens.
- Garnish with fresh coriander or mint leaves and serve with rice.
Sorakaya (Lauki)
Ingredients:
| Regular | Improvised* |
| 1) Sorakaya (bottle gourd or lauki)- 1½ chopped | -do- |
| 2) Tamarind (imli) pulp-1 tblsp | Do away with tamarind |
| 3) Bengal gram flour (chana dal atta)- 2 tblsp | -do- |
| 4) Chili powder (laal mirch powder)- 1 tsp | 4) Chili powder (laal mirch powder)- ½ tsp |
| 5) Cumin fenugreek powder (jeera methi powder)- 2 tsp | 5) Cumin fenugreek powder (jeera methi powder)- 1 tsp |
| 6) Turmeric (haldi)- ¼ tsp | -do- |
| 7) Asafetida-¼ tsp | -do- |
| 8) Onions-½ chopped | -do- |
| 9) Red chilies-3 whole | -do- |
| 10) Few curry leaves | -do- |
| 11) Fresh coriander-¼ chopped | -do- |
| 12) Mustard seeds-1 tsp (rai) | 12) Mustard seeds - ¾ tsp (rai) |
| 13) Cumin seeds (jeera) -1 tsp | -do- |
| 14) Fenugreek seeds-1 tsp (methi dana) | -do- |
Preparation:- Heat oil in a pan and add asafetida, add cumin fenugreek and mustard seeds. Once they start spluttering, add red chilies, and onions and fry till golden in color.
- Add turmeric powder and lauki pieces, mix well and fry till lauki is tender. Add Bengal gram flour and fry well, add tamarind pulp and 3 or more cup of water.
- Once the water starts boling, add curry leaves, cumin and fenugreek powder and chili powder. Cover and let it boil till the time the lauki pieces are tender and consistency is of a desired curry. Garnish with coriander and serve hot.
