ANDHRA THALI | ANDHRA LUNCH MENU | ANDHRA VEG MEALS

ANDHRA THALI

Its been my long time wish to try other state foods. I really got bored of making my usual sambar, vathakulambu etc.. So with my hubby’s acceptance and guidance, I tried Andhra meals / Andhra lunch menu 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 at home. 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 you can see Andhra Sambar , Tomato Rasam , Mamdikaya cauliflower pachadi , Ivygourd poriyal  ( Tindora curry) , Palakura pappu . I tried Andhra style paruppu podi /Kandi podi too but I forgot to mention in the thali. I will make a seperate post for it. 

PALAKURA PAPPU / DAL PALAK

My hubby told this recipe tasted exactly like the one he had in restaurants. Thanks a lot sailu’s food .

INGREDIENTS
1 cup – 200ml

  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 you want, you 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 SAMBAR

I got the following recipes from here. If you want to try varieties of Andhra thali, you must visit this blog to get a good idea. She has given a nice collection of recipes. Thanks Srinithya.

ANDHRA SAMBHAR
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 sambar masala is used . But I used my home made sambar 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 as it sounded unique and different. I’ve got an yummy raw mango dish to add in my mango recipes list.

MAMDIKAYA PACHADI
INGREDIENTS
  1. Green Raw mango pieces  – 1 no ( medium sized)
  2. Grated cauliflower florets -1/2 cup
  3. Garlic cloves – 5-6 nos ( chopped)
  4. Red chilli powder –  1 to 2  tsp
  5. Roasted cumin fenugreek powder – 1/8 tsp
  6. Turmeric powder -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 you 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. For a change, I tried this curry . My husband who hates tindora loved this a lot. 
TINDORA FRY
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. Oil-3 tbsp

To temper

  1. Mustard seeds-1 tsp
  2. Jeera  – 1/2 tsp
  3. Curry leaves- few
  4. 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 hubby’s taste. It tasted excellent and flavourful the next day. I reheated the rasam and used the same for two days.

ANDHRA RASAM
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 leaves. 

Serve hot !!

Technorati Tags: ,,,,,,,,,,,,,,,,,,,

Related Posts

Leave a Comment

Your email address will not be published. Required fields are marked *

29 thoughts on “ANDHRA THALI | ANDHRA LUNCH MENU | ANDHRA VEG MEALS”

  19. Vikis Kitchen

    Superb spread chitra. I too like to make complete meal dishes, but do it only during festivals:) Good idea to try other state foods. That too Andhra foods are very spicy and delicious. Bookmarking this.

    Reply
  22. Rathai's recipe

    Thanks for visiting my blog, Chitra. Each dish on that plate looks beautifully prepared and so mouthwatering. 🙂

    Reply
  25. Myvegfare

    Thali is superb, making me hungry, I will have to visit you next time, and demand that you make a thali for me like this :), just joking yaar, Thali is absolutely delicious…, how I wish somebody could serve me this…

    Reply
  27. Unknown

    i had one suggetion to u. u can add garlic and hing in seasoning of dal. and while cooking dal noneed to use ginger in it.

    Reply
Scroll to Top