This can easily be said to be the identity of Andhra, claiming a super royal status in Telugu cuisine, along with Avakaya and kandipodi (gunpowder). Made using the tinglingly sour leaves of Gongura (Sorrel) leaves, this signature pickle is loved by every serious Andhrite☝️ There are actually two varieties of these gongura – called tella(white…
Tag: vegetarian
Mochai kaara kuzhambu
Mochaikottai kaara kuzhambu can be said to be unique to TN. This spicy gravy with an enticing aroma of ground masala and nutty flavor of mochaikottai (field beans) is a delightful accompaniment to rice and also idly, dosa, pongal even chapati etc., Belonging to the legume category these nutritious beans are great sources of protein…
Usirikaya pappu
This simple and tasty preparation using chinna usirikaya (star gooseberry) and moong dal has a nice comforting tanginess that tastes delicious when mixed with hot rice and some ghee. In our childhood these were sold outside our school by roadside vendors who would spread a variety of items for school kids to buy during their…
Vankaya karam kura/ Gutti vankaya
By far the most celebrated curry in Andhra, this always finds a prime place in the menu of functions and festivals. Panasa pottu (minced tender jackfruit) kura is the other festival favorite but panasa pottu is available only during a certain season while brinjal the “king of vegetables” is available all through the year. Tender…
Thotakura pulusu
Regular side dish for rice that is made at least once in 10 days. Tamarind and spices spike the earthy flavour of this leafy green and lend it a wonderful taste. Since leafy greens are among the super-foods with their vitamin, mineral and fiber richness we try to use them at least once a week…
Avakaya
Here comes the emperor of Andhra food 🤴 Loved by one and all, this fiery wonder can magically transform any food it accompanies into a lip-smacking speciality. Breakfast, lunch, dinner and even snacks are enjoyed with this sovereign pickle. Come summer, households get into a frenzy of preparing pickles and odiyams. It is the time…
Gummadi Pachi Odiyam
Odiyam is actually a sun-dried wafer which is deep fried in oil and eaten as a side-dish or appetizer. This pachi(raw) odiyam which is the stage before sun-drying is a very tasty, succulent (instead of the crispy dried one) accompaniment for rice. In the summer, when people prepare huge quantities of odiyam batter for drying,…
A Spring in your Step 