Andhra Pradesh food recipes

1.   ARATIKAAYA MASALA PULUSU RECIPE

A traditional south Indian raw banana dish recipe fried 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)
1 tsp chili powder
1/2 tsp turmeric powder
2 tblsp Tamarind pulp
5 cloves garlic, chopped
1/2 inch piece ginger, chopped
1 tsp rice
Salt to taste


How to make aratikaaya masala pulusu:

• 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 two minutes or till the gravy thickens.
• Serve hot sprinkled with coriander leaves.

2.  BENDAKAYA RECIPE

Bendakaya, or Okra is generally a favorite amongst most. Here is a simple recipe of making this mouth watering vegetable

Ingredients:

1 kg bendakaya (bhindi), chopped into small pieces
1 large onion, sliced
3 green chilies, slit
2 tsp coriander powder.(dhania powder)
1 tsp red chili powder(lal mirch)
1/2 tsp turmeric powder
Oil -1 table spoon

How to make bendakaya:

• Heat oil in a wok
• Add the onions and green chilies to it and sauté
• Once the onions become pink in color, add the ground spices and mix well.
• Now add the bendakaya and salt and see that it gets wrapped and mixed nicely with the onions and spices.
• Cover the wok and lower the heat just for two minutes.
• Take off the heat and fry by stirring on high heat for another 5 minutes and take off the heat.
• Serve hot with chapatis

3.  CHARUPODI RECIPE

Charu Podi is a traditional south Indian mix of whole coriander and cumin seeds spiced up with black pepper.

Ingredients:

1c coriander seeds (dhania sabut)
1/2 c cumin seeds (jeera)
1/2 c whole black pepper (sabut kali mirch)

How to make bendakaya:

• Mix all the ingredients together and grind.
• You can store it in jar and not in a refrigerator.

4.  GONGURA CHICKEN RECIPE

A spicy chicken curry with the distinctive taste of its main ingredient gongura or sorrel leaves.

Ingredients:

1/2 kg chicken, cleaned and cut into pieces
1/2 tsp turmeric powder
Salt to taste
10 cloves of garlic
1/2 inch piece of ginger
For the curry
3 tblsp cooking oil
4 cloves (laung)
4 whole green cardamoms (hari ilaichi)
2 bay leaves
1 large cinnamon stick
200 g gongura leaves
1 large onion thinly chopped
1 stem large curry leaves

How to make bendakaya:

• 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.
• Sauté till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
• Sauté till the oil is separated from the mixture.
• Now add the chicken pieces and sauté for five 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.

5.  GONGURA MUTTON RECIPE

A spicy lamb curry with the distinctive taste of it main ingredient gongura or sorrel leaves

Ingredients:

1/2 kg lamb meat, cleaned and cut into pieces
1/2 tsp turmeric powder
Salt to taste
10 cloves of garlic
1/2 inch piece of ginger
For the curry
3 tblsp cooking oil
4 cloves (laung)
4 whole green cardamoms (hari ilaichi)
2 bay leaves
1 large cinnamon stick
200 g gongura leaves
1 large onion thinly chopped
1 stem large curry leaves

How to make bendakaya:

• Boil the mutton 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.
• Sauté till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
• Sauté till the oil is separated from the mixture.
• Now add the meat pieces and sauté for five minutes so that they get 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.

6.  GONGURA PICKLE RECIPE

Sorrel leaves are known as Gongura and this is a recipe for pickling them along with ingredients like urad dal and sesame seeds

Ingredients:

4 bunches of Gongura leaves, sepeareted, cleaned, and washed
3 tsp Sesame seeds,
3 tsp. Urad dal,
1 tsp. Fenugreek seeds, (methi dana)
1 tsp. Coriander seeds, (sabut dhania)
1 tsp. Cumin seeds, (jeera dana)
4-5 dry whole Red Chillies,
4 Green Chillies,
2 tbspn. Oil
Salt to taste
For Seasoning:-
Heat 1 tbspn. oil in a pan, when it gets hot put mustard seeds. When they splutter put 1/2 tspn. of chana dal and urad dal together and 1-2 dry red chillies. Let them become brown in colour. Then put off the stove. 

How to make bendakaya:

• Deep fry the gongura leaves and chilies.
• Grind them into a paste and keep aside.
• Now roast the all the whole seeds and whole red chilies, grind and mix it with the gongura leaves. Season with salt and a fry of mustard seeds.

7.  KAJJIKAYAL RECIPE

Ingredients like sooji, coconut and sugar go into this stuffed pastry which is the south Indian counter part of the north Indian gujiya

Ingredients:

1/2 kg plain flour (maida)
4 tbsps ghee
water to knead the maida
oil for deep frying
For the filling:
1/2 c grated coconut
1 c sooji
1 c sugar
1 tsp green cardamom powder (hari ilaichi powder)
15 cashews, chopped
5-6 almonds, chopped

How to make bendakaya:

• First, rub the ghee into the maida well.
• Now make a dough that is not too soft by kneading this flour with cold water.
• In a wok, heat some ghee and roast the grated coconut till is pink in color.
• Take it off and roast the sooji in the same vessel.
• Powder the sugar and mix sooji, coconut, cardamom powder and dry fruits with it.
• Now roll small thin puris of the dough and fill in this mixture.
• Fold the stuffed puris so as to form a half moon and seal well.
• Deep fry these puris and serve hot

8.  KAMMAPODI RECIPE

A dry chutney or mix of mixed lentils and curry leaves

Ingredients:

1 c toowar dal
1/2 c urad dal
1/2 c moong dal.
1 tsp cumin seeds (jeera)
2 stems of curry leaves
1 whole red chili
Salt to taste

How to make bendakaya:

• Heat a heavy bottom pan and dry roast all the dals.
• Take off the dals and in the same pan add 1 tsp oil and fry the cumin seeds, red chili and curry leaves.
• Mix them with the roasted lentils and grind into a smooth powder and store.

9.  KARAPODI RECIPE

A very easy recipe to make a chutney pf curry leaves with a flavor of tamarind

Ingredients:

1 large bunch of curry leaves
5 dry whole red chilies (sabut lal mirch)
1 tsp coriander seeds (khara dhania)
1 tsp cumin seeds (jeera)
5 cloves of garlic
1 tsp tamarind pulp
Salt to taste.

How to make bendakaya:

• Heat a pan without oil and dry roast the curry leaves in it.
• Now add rest of the ingredients except the salt and tamarind and roast well.
• Take off the heat and grind well with the tamarind.
• Add salt to your taste and store away.

10.  KAKARAKAYA RECIPE

This is a recipe for bitter gourd stuffed with a tangy stuffing of onions and amchur powder

Ingredients:

7-8 pieces of bitter gourd
2 onions made into a paste
1 tsp red chili powder
Salt to taste
1/2 tsp turmeric
2 tsp amchoor powder
1 tblsp oil + Oil for deep frying

How to make bendakaya:

• Wash the kekarakaya and slit lengthwise.
• Remove all the flesh from inside and make hollow.
• Deep fry them and keep aside
• Now in a wok heat 1 tblsp oil and put in the onion paste.
• Once they become brownish in color add the spices and salt
• Roast well till oil separates.
• Fill this mixture into the kekarakayas and serve.

11.  KOTTIMEERA PACHADI RECIPE

A South Indian recipe of making coriander chutney flavored with tamarind.

Ingredients:

2 c coriander leaves, chopped. (dhania patta)
5 red chilies (sabut laal mirch)
¼ tsp asafetida (hing)
Medium sized ball of tamarind, free of seeds (imli)
1 tsp oil
2 tsp urad dal
1 tsp mustard seeds (rai dana)
Salt to taste

How to make bendakaya:

• Heat oil in a pan and add asafetida, urad dal and whole red chilies in it.
• Take them out and keep aside once they start spluttering.
• In the same oil, fry the mustard seeds and keep them aside separately
• Now in a mortar and pestle, beat the coriander leaves, tamarind and the fried urad dal mixture. (or grind in a mixie) to this chutney, add salt to your taste and the fried mustard seeds.
• Store in a jar and refrigerate.

12.  MAMIDIKAYA PULIHORA RECIPE

A tangy new flavor of fried rice mixed with raw mango and other spices

Ingredients:

2 raw mangoes
4 c cooked rice
1 tblsp chana dal
1 tblsp urad dal
1 ts mustard seeds (rai dana)
2 whole red chilies (sabut lal mirch)
A bunch of curry leaves
1 tsp turmeric (haldi powder)

How to make bendakaya:

• Peel, grate or chop the raw mango and mix well with the rice.
• Heat oil in a pan and add the lentils, mustard seeds, whole red chilies, curry leaves and turmeric powder.
• Add the rice to this and mix well.
• Add salt suiting to your taste and serve hot

13.  MORU KALAN RECIPE

Curd is the main ingredient that goes into this curry with a dash of other spices and onions

Ingredients:

2 c curd
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp fenugreek powder (methi powder)
1/2 tsp cumin powder (jeera powder)
A pinch of turmeric
1 small onion chopped
3 whole red chilies crushed
1 tblsp ginger garlic paste
A bunch of curry leaves

How to make bendakaya:

• Heat oil in a pan and put in the mustard seeds.
• Once they start spluttering, add the curry leaves and ginger garlic paste.
• Sauté it for twoo minutes and add the chopped onion and red chilies.
• Fry it for a few minutes and then add the dry powders.
• Lower the heat and add the pre-beaten curd.
• You will need to keep stirring it continuously to make sure that it does not boil.
• Keep checking for steam and immediately remove from stove.
• Add salt and mix well.
• You can store it in glass jars in the refrigerator.

14.  NUVVULA PODI 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

Ingredients:

1 c white sesame seeds
6 whole dry red chilies, crushed
Salt to taste.

How to make bendakaya:

• Heat a heavy bottom pan and dry roast the sesame seeds.
• After a while put in the red chilies and rast them also.
• Take off heat and let cool.
• Grind both the things together and mix salt and store.

15.  PANASAPATTU CURRY RECIPE

In Andhra Pradesh, raw jackfruit is called panasapattu and this is a traditional recipe with the flavors of tamarind, lentils, groundnuts and spices.

Ingredients:

1 small raw jackfruit
1 tblsp oil
1 1/2 tblsp tamarind pulp
3 green chilies, chopped
1 tsp turmeric powder
Salt to taste
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
2 whole dry red chilies
2 tsp coarsely ground ground nuts
A small bunch of curry leaves
4 cups water

How to make bendakaya:

• Peel and cut the jackfruit into small cubes by rubbing oil in your hands.
• Now add turmeric in water and boil the jackfruit for around fifteen minutes till it is tender.
• In a pan heat the oil and add the green chilies, chana dal, urad dal, mustard seeds whole red chilies, ground nuts and curry leaves.
• Once they start spluttering, add tamarind paste and a little water.
• Now add the boiled jackfruit and mix well.
• Serve hot with steaming rice.

16.  PESARAPAPPU PAYASAM RECIPE

A very simple recipe of making payasam (which means kheer or a sweet dish) of moong dal which is sweetened by jaggery.

Ingredients:

1 tblsp ghee
1 c dhuli moong dal
1 c jaggery, crushed
2 tsp elaichi powder

How to make bendakaya:

• First wash the moong dal and keep aside.
• In a deep, thick dish, heat ghee and roast the moong dal till you can smell a good flavor.
• Now add the jaggery and let it melt.
• Mix well and fry till the dal is done and it looks like a smooth mixture.
• Now add the elaichi powder and mix well.
• Take off the heat, garnish with grated coconut and serve hot.

17.  SORAKAYA RECIPE

A South Indain recipe of making bottle gourd in a sweet and sour taste with ingredients like simple everyday spices and tamarind.

Ingredients:

1 1/2 c chopped sorakaya (bottle gourd or lauki)
1 tblsp tamarind (imli) pulp
2 tblsp Bengal gram flour (chana dal atta)(made by dry roasting Bengal gram and grinding it)
1 tsp chili powder (laal mirch powder)
2 tsp cumin fenugreek powder(jeera methi powder) (made by dry roasting and grinding them)
¼ tsp turmeric(haldi)
¼ tsp asafetida
1/2 c chopped onions
3 whole red chilies
a small bunch of curry leaves
¼ c chopped fresh coriander
1 tsp mustard seeds(rai)
1tsp Cumin seeds(jeera)
1 tsp fenugreek seeds(methi dana)

How to make bendakaya:

• Heat oil in a pan and add asafetida. Now add cumin fenugreek and mustard seeds.
• Once they stat spluttering, add the whole red chilies.
• Now put in the onions and fry them till they are golden in color.
• Add turmeric powder and the sorakaya pieces.
• Mix well and fry till sorakaya is a little tender.
• To this add the Bengal gram flour and fry well.
• Now you should add the tamarind pulp and 3 or more cups 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 sorakaya pieces are tender and the consistency is of a desired curry.
• Garnish with coriander and serve hot.

18.  UGADI PACHADI RECIPE

A sweet and sour pachadi or chutney made of tantalizing ingredients like raw mango, tamarind, jaggery and neem flowers

Ingredients:

2 tsp neem flower
4 tsp chrushed jaggery (gur)
one small lemon size ball of tamarind made into thick tamarind water (imli)
1/2 tsp red chilli powder
1/2 tsp mustard seeds(rai dana)
Salt to taste
1 tsp oil
1 tbsp finely chopped raw mango (kachcha aam)
1 c water

How to make bendakaya:

• First add the raw mango pieces to the tamarind water and bring it to boil.
• Boil it till mango pieces are tender
• Now to this add jaggery and let it cook till it melts and blends into the mixture
• Remove from heat and keep aside
• Now in a pan, heat oil and add mustard seeds let them splutter, add neem flower and fry till light brown
• Now add chilli powder and salt
• Mix well
• Take this neem flower tadka and add it to the tamarind and mango juice
• Serve in small quantities as an accompaniment to the main course food.

19.  VADIYALU RECIPE

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 dal
1 c kali urad dal
4-5 whole red chilies (sabut lal mirch)
5-6 black peppercorns (sabut kali mirch)
5 cloves of garlic
Salt to taste

How to make bendakaya:

• Soak both the pulses in hot water for around two hours.
• Now grind them along with rest of the ingredients into a paste and add salt.
• Make small rounds on a clean cloth under sharp sun light and let completely dry.
• Store and deep fry for serving.

20.  VANKAYA PACHADI RECIPE

A very spicy pachadi or chutney used a food accompaniment made with eggplants and tomatoes.

Ingredients:

For the Chutney 3 tsp oil
2 pieces Eggplants, chopped
2 pieces ripe Tomatoes, chopped
5 green chilies, chopped
1/2 tsp fenugreek seeds (methi dana)
1 tsp mustard seeds (rai dana)
1 tsp cumin seeds (jeera)
3tsp dry coriander seeds (sabut dhania)
8-9 dry whole red chilies
Small ball of tamarind
Salt to taste.
For the Tadka
2 tsp oil
1/2 tsp mustard seeds
4 cloves of garlic, chopped
A small bunch of curry leaves

How to make bendakaya:

• First of all, soak the ball of tamarind in a cup of water.
• Now heat oil in a pan and let splutter for half a minute the fenugreek seeds, mustard seeds, cumin seeds, dry coriander seeds and whole red chilies.
• Take this off the heat, let it cool and grind into a paste.
• Now in the same remaining oil, fry the chopped eggplants, tomatoes and green chilies.
• Take aside and grind this also in a paste.
• You should now slowly mix both the pastes uniformly
• Now take the tamarind ball and mix with water evenly.
• Once done, sieve this entire tamarind paste to take of any seeds and get a smooth tamarind water.
• Now mix this tamarind water and salt in the previously made mixture of tomatoes, eggplants and spices.
• Once this is done, you should again heat oil in a small pan and put the mustard seeds, garlic and curry leaves in it and let it splutter.
• Add this tadka to the chutney and serve with rice or the main food.

21.  VERUSENAGA PODI RECIPE

Verusenaga, or peanuts are roasted with cocnut and other spices and ground into a powder to make this tasty podi or chutney.

Ingredients:

2 c peanuts
2 tsp cumin seeds (jeera)
1 stem curry leaves
3 tsp red chili powder (lal mirch)
2 whole dried red chilies (sabut lal mirch)
3 tblsp dry cocnut powder
10-15 cloves of garlic.
1 tblsp oil
Salt to taste

How to make bendakaya:

• First roast the peanuts in a pan without any oil.
• Once they are done, take out the skin by rubbing them together in your hands.
• Now, heat oil in a pan and put in all the rest of the ingredients except salt.
• Fry them for around 5-10 minutes and take off the heat.
• Now put this mixture and the peanuts in a grinder and make into a powder.
• Store it and serve with meals