Andhra Recipes

Allam Pacchadi	Arati Kura	Dhaniyala Pacchadi
Pakodi	Semya Upma	Thotakura/ Totakura Pulusu
Kashmiri Dal	Spicy Rice	Tendli Fry
Pacchi Charu	Aavada	Wood Apple(Velaga Pandu)Sweet
Kashmiri Dum Aloo	Burnt Ginger Rice	Balimpu Rice
Aanapakaaya Pulusu	Raw Banana Fry	Bendi Masala
Capsicum Bajji	Brinjal Onion Curry	Pesarapappu Chutney
Aava Sajja Rice	Undrallu(Kudumulu)	Gongura Pappu
Capsicum Curry	Bread Fry	Arati Vepudu
Kobbari Chutney	Kakarakaya Stuffed	Chikkudu Kura
Tati Appalu	Aubergine Masala	Soya Rice
Beans Fry	Chick peas Masala	Dal Rasam
Mango Dal	Buttermilk Rasam	Rasam
Bringle(Vaakkaya) Dal	Corriander Chutney	Colcesia(Cham Dumpa) Fry
Puffed Rice Mix	Masala Eggplant (Gutti Vankaya)

Allam Pacchadi
Ingredients: green chillies 5 ginger 4 inch piece tamarind small 1cm ball salt to taste jaggery 5tbsps bengal gram 2tbsps oil 1tsp Method: Fry green chillies in oil and grind them along with all the other ingredients using little amount of water.
Arati Kura
Ingredients: raw banana 2 dry red chillies 5 salt to taste cumin seeds 1tsp mustard seeds 1tsp urad dal 1tsp asafoetida 1pinch oil 1tbsp Method: Remove the edges and apply oil to raw banana. Place it on burner and burn it for few minutes. After cooling to room temperature, peel the skin and remove the flesh into a bowl. Heat oil, fry cumin seeds,mustard seeds,urad dal,asafoetida for 2-3minutes and pound them along with the banana flesh as shown in the image.
Dhaniyala Pacchadi
Ingredients: corriander seeds 4tbsp Red chillies 8 urad dal 1cup tamarind lemon sized ball jaggery 6tbsp ginger 1 inch piece salt to taste oil 1tbsp Method: Heat oil in a pan, add red chilies, corriander seeds, urad dal and fry until light golden brown. Grind the above fried mixture with tamarind, jaggery, ginger, salt into smooth paste using sufficient amount of water. This can be stored in air tight container in fridge and used when required. Serve with idli, dosa...
Pakodi
Ingredients: Bengal gram flour(besan) 1 cup green chillies 5 onions 1 sliced bread 2 salt to taste soda-bi-carb 1/4tsp oil for deep frying Method: finely chop green chillies and onions. remove the edges of bread and crumble them. In a bowl add all the ingredients making flowing mixture with sufficient amount of water. Heat oil in a kadai. drop spoonfuls of the mixture into oil and deep fry until golden brown.
Semya Upma
Ingredients: vermicelli(semya) 1 cup green chillies 5 potatoes 1/2 carrots 1 onions 1 urad dal 1tsp mustard seeds 1tsp cumin seeds 1tsp curry leaves 5-10 salt to taste oil 1tbsp Method: finely chop green chillies, potatoes, carrots,onions and keep aside. Heat oil in pan, add urad dal,mustard seeds, cumin seeds, curry leaves. when they change color add 2 cups of water and salt and bring to boil. Now add semya and cook covered until done.
Thotakura/ Totakura Pulusu
Ingredients: collard greens(Thotakura) 1 thick mustard seeds 1tsp cumin seeds 1tsp fenugreek seeds 1/2tsp urad dal 1tsp asafoetida 2 pinches jaggery 4tbsps salt to taste tamarind juice 1tbsp oil 1tbsp Method: remove the stem and wash the leaves thoroughly and chop them. Heat oil, add all the ingredients along with sufficient amount of water except the greens and bring to boil. Now add the greens and boil till cooked.
Kashmiri Dal
Ingredients: Green gram split(moong dal/pesarapappu) 1/2 cup bengal gram split(chana dal) 5tbsps ginger 2 inch piece onion 1 large sized red chillies whole 3 salt to taste turmeric powder 1 pinch ghee 1tbsp cumin seeds 1tsp asafoetida 2 generous pinches red chilli powder 1tsp Method: soak moong dal and chana dal together in water for an hour. Boil dals in 4 cups of water adding salt, turmeric powder, ginger till cooked. heat ghee in a pan, add cumin seeds, asafoetida, red chillies, onion(chopped) until it turns light brown. add red chilli powder and cooked dal and sufficient amount of water and bring to boil. serve hot with rice.
Spicy Rice
Ingredients: Basmati rice 1 1/2 cups Brinjals 3-4 med. sized salt Tendli 8-10 red chillies 6-7 corriander seeds 2 tsps dry coconut 1/2cup cumin seeds 1tsp oil 4tsps cloves 5-6 green cardamoms 2-3 bay leaves 2 turmeric powder 1tsp cashewnuts 10 scraped coconut 2tsps Method: soak basmati rice in water for 30min. cut brinjals into cubes and soak in salt water while adding a pinch of turmeric powder. cut tendli lengthwise into four . roast redchillies, coriander seeds, grated dry coconut and cumin seeds and grind them into fine paste. heat oil in a wide mouthed pan, add cloves, cardamom, bay leaves and stir-fry. add ground masala, cut vegetables, turmeric powder and stir fry. add rice n 3cups boiling water and cook covered until done. garnish with cashewnuts and scraped coconut. serve hot.
Tendli Fry
Ingredients: Tendli (dondakaaya) 250gms Fennel seeds (vaamu) 1tbsp Red chilli powder 1tsp salt to taste oil for frying Method: Slice the tendli lenghtwise into four. Deep fry until golden brown and add fennel seeds, red chilli powder and salt and fry few more minutes. serve hot with rice.
Pacchi Charu
Ingredients: green chillies 4 onions 2 cumin seeds 1tsp asafoetida 1pinch curry leaves 10 tamarind juice 2tbsp jaggery 5tbsp salt to taste Method: finely chop green chillies. half the onions (or finely chop them). Add all the ingredients to a bowl and smash them little to release aroma and sufficient amount of water. serve with hot rice.
Aavada
Ingredients: urad dal 2 cups yogurt 2 cups green chillies 5 ginger one inch piece urad dal 1/2 tsp chana dal 1/2 tsp mustard seeds 1/2 tsp red chilli pieces 4-5 cumin seeds 1/2 tsp fenugreek seeds 1/4 tsp Oil for frying Method: Make ginger and green chillies into coarse paste. Whisk yogurt with little amount of water, the above ginger-chilli paste and salt. Heat oil in a pan and add fenugreek seeds,urad dal, mustard seeds, red chillies, cumin seeds and add to the yogurt mixture. Grind urad dal and salt to a thick paste using very little amount of water. Using oil/water shape the thick paste in the form of donut and deep fry. When they turn golden brown transfer them to yogurt mixture. Leave it for few minutes for them to absorb the spices and serve. You can garnish with cilantro when required( i dont prefer it though).
Wood Apple(Velaga Pandu)Sweet
Ingredients: wood apple(velaga pandu/velagapandu) 1 jaggery 1/2 cup Method: break the shell of wood apple and empty the flesh content into a bowl. Add jaggery to it and pound into coarse paste. This is rich source of vitamin c and iron. so give it a try and u wont regret.
Kashmiri Dum Aloo
Ingredients: potatoes 18-20 small sized oil for deep frying kashmiri redchillies 5-6 asafoetida a generous pinch green cardamom powder 1/2tsp dry ginger powder(soonth, sonti) 1tsp Fennel (saunf) powder 2tbsps murstard oil 1/4cup clove powder a generous pinch yogurt 2 cups salt to taste roasted cumin powder 1/2tsp garam masala powder 1/2tsp Method: Peel, wash and prick potatoes with fork. Keep in salted water for 15min. Drain and wipe dry. Heat sufficient oil in a kadai & deep-fry potatoes on medium heat till golden brown. keep aside. Remove stems and make a paste of kashmiri red chillies using a little water. Whisk yogurt with kashmiri red chilli paste, cardomom powder, dry ginger powder and fennel powder. Heat mustard oil in a pan. add clove powder & asafoetida. Add half a cup of water and salt to taste & bring to boil. Stir in yogurt mixture and bring to boil. add fried potatoes & cook till the potatoes absorb the gravy and oil comes on top. Serve hot, garnished with roasted cumin powder & garam masala powder.
Burnt Ginger Rice
Ingredients: Rice 1cup onion 1small sized ginger 4 one inch pieces oil 6tbsps soy sauce 1tbsp tomato sauce 1/2tbsp red chilli paste 1/2tbsp ajinomoto 1/4tsp salt to taste vinegar 1tsp cashews for garnishing Method: Soak rice for an hour and cook. stir-fry ginger slices and keep aside. Fry cashews and keep aside. Heat oil, add chopped fried ginger, chopped onion. Now add cooked rice, soy sauce, tomato sauce, red chilli paste, ajinomoto, salt. Stir and toss while cooking. Add vinegar and serve hot garnished with fried ginger slices and cashews.
Balimpu Rice
Ingredients: boiled rice 1cup yogurt 1cup spring onions 1tbsp raw mango(grated) 2tbsp cumin seeds 1tsp mustard seeds 1tsp red chillies 1 salt to taste oil 1tbsp Method: For tampering Heat oil in pan, add red chilli pieces, cumin seeds, mustard seeds and curry leaves. Remove when they crackle. In a bowl, add boiled rice, yogurt, tampering, grated mango, salt and mix well. Garnish with spring onions and grated mango.
Aanapakaaya Pulusu
Ingredients: bottle gourd 1/4 th piece gram dal flour(besan/senagapindi) 1tbsp mustard seeds 1tsp cumin seeds 1tsp urad dal 1tsp green chilli paste 1tbsp turmeric powder 1 generous pinch curry leaves 10 oil 1tbsp salt to taste Method: wash, peel and cut the bottle gourd into small cubes. Mix yogurt with besan, green chilli paste, turmeric powder, salt and whisk well. Heat oil in pan, add urad dal, cumin seeds, mustard seeds, curry leaves and when they change color add the yogurt mixture. Bring to boil and add the bottle gourd pieces and cook until done.
Raw Banana Fry
Ingredients: raw banana 2 ginger 1inch piece green chillies 5 corriander powder 1tsp cumin powder 1tsp salt oil for frying Method: wash, peel, chop raw banana into cubes. Heat oil in a pan and fry the cubes until golden brown Smash ginger and green chillies into paste. Add the paste to pan and fry for 2more minutes. now add corriander powder, cumin powder, salt. Serve hot with rice.
Bendi Masala
Ingredients: Ladies finger (bendi) 250gms mustard seeds 1tsp cumin seeds 1tsp urad dal 1tsp fenugreek seeds 1/2tsp onions 2 green chillies 5 corriander powder(dhaniyala podi) 1tbsp tamarind juice 1tsp salt to taste Method: chop the ladies fingers into 2 inch pieces. Heat oil in a pan and add mustard seeds, cumin seeds, urad dal, fenugreek seeds. When they splutter add chopped onions and fry until they become translucent. Now add ladies fingers, sliced green chillies and cook covered for few minutes until they become tender. Now add corriander powder, tamarind juice and salt and fry for few more minutes. Serve hot with rice.
Capsicum Bajji
Ingredients: Capsicum 5 Gram flour(besan/senaga pindi) 1cup ginger paste 1tbsp green chilli paste 1tsp salt to taste oil for frying Method: wash and cut the capsicums into long slices. Mix gram flour, ginger paste, green chilli paste, salt into paste having flowing consistency using sufficient amount of water. Heat oil in a pan for deep frying. Now dip the capsicum slices into the paste and fry in the oil till golden brown. Serve hot as evening snacks.
Brinjal Onion Curry
Ingredients: Brinjals 10 onions 2 green chillies 8 milk 4tbsp oil salt to taste Method: wash and slit brinjals into four, without cutting them through and keeping the stalk intact. Soak in water. Grind onions, green chillies, salt into smooth paste. Heat oil in pan, add cumin seeds, urad dal, mustard seeds, red chillies and when they start spluttering add brinjals, paste, milk and cook covered until done.
Pesarapappu Chutney
Ingredients: Green gram(split) /Moong dal/pesara pappu 125gms Corriander Seeds 2tbsp Cumin seeds 1tbsp green chillies 5 salt to taste oil Method: Heat 1tbsp of oil in a pan. Add green gram, corriander seeds, cumin seeds and greenchillies(sliced). Fry until the seeds become golden brown. Now cool and grind into smooth paste along with sufficient salt using small amount of water . Serve with dosa or rice.
Aava Sajja Rice
Ingredients: Boiled rice 2 cups green chillies 4 sesame seeds 1/4 cup mustard seeds 1tbsp red chillies 4 salt to taste For tampering Mustard seeds 1tsp cumin seeds 1tsp oil 1tbsp Method: Grind sesame seeds, mustard seeds, red chillies, salt into paste using little amount of water. Now add the paste to the rice and mix well. Heat little amount of oil and add mustard seeds, cumin seeds, green chillies, curry leaves and when they splutter add this to the rice mixture and serve hot.
Undrallu(Kudumulu)
Ingredients: Coarsely powdered rice 2 cups Bengal gram(chana dal, senaga pappu) 1/4 cup salt to taste oil 1tbsp Method: Rice can be ground coarsely or rice ravva can be used in place. Soak 1/4 cup of chana dal for 10 minutes. Boil 4 cups of water. Now add coarsely oil, powdered rice, chana dal and salt. Cooked covered on a slow flame until done. Cool it under room temperature. Now shape them into circular balls using some oil. Now ready to eat. They are favourite food of Lord Ganesha and a must recipe on Vinayaka chavithi.
Gongura Pappu
Ingredients: Bengal gram (senaga pappu) 1 cup Gongura leaves 1 cup red chilli powder 1tsp green chillies 3 salt to taste Method: Cook the bengal gram by pouring sufficient water in a vessel. Now add the gongura leaves, sliced green chillies, red chilli powder, salt and keep covered for few more minutes. Serve with rice.
Capsicum Curry
Ingredients: capsicum 5 onions 1 salt roasted gram 5tbsp red chillies 2 garlic cloves 1 cumin seeds 1/2tsp oil for frying Method: grind roasted gram, redchillies, garlic,cumin seeds, salt into powder and keep aside. Fry oil in pan. Add chopped onions, chopped capsicum and keep covered in slow flame for app. 5min. Fry for few more minutes and add the ground powder and salt if required. Serve hot with rice.
Bread Fry
Ingredients: Gram dal flour(besan) 1cup bread slices 5 red chilli powder 1tsp soda bi carb 1pinch salt to taste oil for frying Method: cut the bread slices diagonally to form traingular pieces. Mix the gram flour, redchilli powder, salt, soda bi carb, salt with little amount of water and keep aside. Dip the bread slices in batter and deep fry and serve with tomato sauce.
Arati Vepudu
Ingredients: Raw banana 1 chillies 5 ginger 1 inch salt to taste oil for frying Method: Peel and slice the raw banana into thin circles. Heat oil in pan and fry the slices. Grind chillies, ginger and salt into coarse paste and add to the fried slices. Fry for 2more minutes and serve with hot rice.
Kobbari Chutney
Ingredients: coconut 1 raw mango 1/2 red chillies 2 mustard seeds 1tsp cumin seeds 1tsp urad dal 1tsp aesofotida 1pinch fenugreek seeds 1/2tsp salt to taste Method: Ground coconut, raw mango and salt into coarse mixture. heat oil in pan, add fenugreek seeds, cumin seeds, urad dal, mustard seeds, red chillies and when they start spluttering add the coarsely ground paste. Serve with rice.
Kakarakaya Stuffed
Ingredients: Bitter guard 3 onions 2 red chillies 10 salt to taste oil for frying Method: cut the bitter guards into half and slit them. deep fry and keep aside. grind onions, red chillies, salt into paste and fry it for 5minutes in medium flame. now stuff the fried paste into bitter guards and serve with hot rice.
Chikkudu Kura
Ingredients: Beans 1/4kg Tomato 1 mustard seeds 1tsp cumin seeds 1tsp red chillies 2 ginger 1inch piece red chilli powder 1tsp salt to taste oil 1tbsp Method: fry oil in a pan and add mustard seeds, cumin seeds, red chillies. when they splutter add chopped tomatoes, smashed ginger, sliced beans and cook with covered lid until they become tender. Add redchilli powder and salt. Serve hot with rice.
Tati Appalu
Ingredients: palmyrah extract 1cup rice flour 2 cups jaggery 1cup oil for frying Method: combine all the ingredients into dough. now take some amount of dough and make into small balls and press them flat. fry in medium hot oil and serve cool.
Aubergine Masala
Ingredients: brinjals 10 oil 1tsp ingredients for paste: urad dal 1 tsp mustard seeds 1tsp turmeric powder 1 pinch cumin seeds 1tsp red chillies 5 tamarind juice 1tbsp corriander seeds 1tbsp chopped onions 1/2 cup salt to taste Method: Heat oil in pan, add all the "ingredients for making paste" and fry for 5minutes then ground them into smooth paste. slit the brinjals and insert the paste into grooves. Heat oil and add brinjals and simmer them in a closed vessel until they are cooked. Serve hot with rice
Soya Rice
Ingredients: soya 1 cup rice 2 cups cumin seeds 1tsp cinnamon 2inch stick onions 1 green chillies 3 turmeric powder 2 pinch salt oil 1tbsp Method: slice onions and chop green chillies. cook soya beans with sufficient amount of water. cook rice and keep aside. heat oil in pan, add cumin seeds, cinnamon, onions, green chillies. when onions turn translucent add cooked soya beans, cooked rice,turmeric powder and salt to taste.
Beans Fry
Ingredients: Beans 1/2 kg onions 2 red chilli powder 2tbsp mustard seeds 1tsp cumin seeds 1tsp corriander leaves salt oil 2tbsp Method: Peel the ends of green beans and half them. Fry oil in a pan, add mustard seeds, cumin seeds, finely chopped onions. When onions become translucent add beans and fry for 15minutes constantly stirring. Add redchilli powder and salt. Garnish with curry leaves and serve hot with rice.
Chick peas Masala
Ingredients: chick peas 250gms cinnamon 1 inch stick cloves 6 red chillies 15 onion 1 water salt cumin seeds 1/2 tsp mustard seeds 1/2 tsp urad dal 1/2 tsp oil 1tbsp turmeric powder 1 pinch Method: cook chick peas with sufficient water and turmeric powder. keep aside. grind red chillies, cloves, onion, salt into paste with sufficient water. heat oil in pan. add cumin seeds, mustard seeds, urad dal. when they splutter add the ground paste and fry for a minute. now add chick peas and stir well. serve with hot rice. this can be turned into snack by garnishing finely chopped onion and lemon juice.
Dal Rasam
Ingredients: tuar dal 1 cup onions 4 curry leaves water 4 cups urad dal 1 tsp tamarind juice 2tbsp mustard seeds 1tsp fenugreek seeds 1tsp jaggery 200gms turmeric powder 1 pinch cumin seeds 1tsp red chillies 3 green chillies 3 water 5cups salt to taste ghee 1tsp Method: cook tuar dal with water and turmeric powder. cut onions and green chillies into half. Heat ghee add fenugreek seeds, urad dal, mustard seeds, cumin seeds, red chillies. when they start spluttering add water, jaggery, tamarind juice, onions, chillies, cooked tuar dal. Boil until onions become translucent. Garnish with curry leaves. Serve hot with rice.
Mango Dal
Ingredients: Raw mango 1 tuar dal 2 cups green chillies 5 garlic 3cloves curry leaves water 4 cups urad dal 1 tsp mustard seeds 1tsp turmeric powder 1 pinch cumin seeds 1tsp red chillies 3 salt to taste oil 1tsp Method: Peel and slice mango into small cubes. cook tuar dal with water and turmeric powder. add mango slices to it and cook tilll they become tender. add green chillies and cook for few more minutes. For tampering, heat oil , add garlic cloves, urad dal, mustard seeds, cumin seeds, red chillies, curry leaves. pour into the dal and serve hot with rice.
Buttermilk Rasam
Ingredients: Butter milk 2 cups onions 1 green chillies 3 curry leaves fenugreek seeds 1/2 tsp mustard seeds 1tsp cumin seeds 1tsp fennel seeds 1tsp turmeric powder 1/2 tsp salt to taste oil 1tbsp Method: cut onion into 4 divisions. Heat oil in pan and add fenugreek seeds, mustard seeds, cumin seeds, fennel seeds until they spluter. add this to butter milk along with finely chopped green chillies, onions, curry leaves, turmeric powder, salt. Good for digestion.
Rasam
Ingredients: Tuar dal 1/4 cup tomatoes 1 green chilli 1 curry leaves tamarind juice 2 tbsp urad dal 1tbsp mustard seeds 1tsp cumin seeds 1tsp red chilli 2 asofotida 1 pinch turmeric powder 1 pinch oil water 4 cups salt Method: Cook tuar dal with sufficient water. keep aside Heat oil in pan, add urad dal, mustard seeds, cumin seeds, red chilli, asofotida. add water and cooked tuar dal and chopped tomatoes and green chillies. add tamarind juice, salt, rasam powder, turmeric powder, redchilli powder. Garnish with curry leaves and serve hot with rice.
Bringle(Vaakkaya) Dal
Ingredients: Bringle 1/4 kg (vaakkaya) tuar dal 2 cups green chillies 5 garlic 3cloves curry leaves water 4 cups urad dal 1 tsp mustard seeds 1tsp cumin seeds 1tsp red chillies 3 salt to taste oil 1tbsp Method: cut bringles into half and remove seeds. cook tuar dal with water and turmeric powder add bringles to it and cook until they become soft. add green chillies and cook for few more minutes. For tampering, heat oil , add garlic cloves, urad dal, mustard seeds, cumin seeds, red chillies, curry leaves. pour into the dal and serve hot with rice.
Corriander Chutney
Ingredients: corriander leaves 6 stems green chillies 6 salt roasted gram 1/4 cup red chillies 2 garlic cloves 2 Method: grind corriander leaves, green chillies, roasted gram, redchillies, garlic cloves, salt into paste adding little water. serve with rice.
Colcesia(Cham Dumpa) Fry
Ingredients: Colcesia 1/4 kg (chama dumpalu) garlic cloves 8 red chilli powder 2tbsp tamarind --- small lemon sized ball mustard seeds 1tsp cumin seeds 1tsp corriander leaves red chillies 3 water 4 cups salt oil 1 cup Method: Add colcesia, water, tamarind to a bowl and pressure cook them. peel the skin and cut them into half fry oil in a pan. add smashed garlic cloves, mustard seeds, cumin seeds, red chillies. when it splutters, add colcesia and fry while adding oil when required. Garnish with curry leaves and serve hot with rice.
Puffed Rice Mix
Ingredients: puffed rice 8 cups tomatoes 2 green chillies 4 onions 1 lemon juice salt roasted gram 1/2 cup red chillies 2 garlic 2 cloves Method: grind roasted gram, redchillies, garlic, salt and keep aside. In a bowl mix puffed rice with finely chopped tomatoes, green chillies, onions and add the ground powder with lemon juice. Serve immediately.
Masala Eggplant (Gutti Vankaya)
Ingredients: small bringals 15 For the stuffing: onions 2 medium sized green chillies 6 ginger 1 inch piece garlic 5 cloves tamarind --a large lemon sized ball oil 1tbsp salt to taste corriander powder 1tsp cumin powder 1/2 tsp turmeric powder 1/4tsp Garam masala powder 1/2tsp For Tampering: oil 1 tbsp red chillies whole 5 garlic 8 cloves mustard seeds 1/4 tsp cumin seeds 1/4 tsp curry leaves 8 yogurt 1/2 cup Method: wash and slit brinjals into four, without cutting them through and keeping the stalk intact. Soak in water. For the stuffing, chop onions, ginger, garlic and greenchillies finely. soak tamarind in warm water for about half an hour, squeeze and strain the pulp. In a frying pan, heat oil, add onions and stir-fry till translucent, add ginger, garlic, greenchillies in order. Add tamarind pulp, salt, coriander poweder, cumin powder and turmeric powder. stir-fry till oil seperates. Sprinkle garam masala and remove. keep aside to cool. Grind the masala in a blender to a fine paste. Stuff masala in between the slits of the brinjals and keep aside. Brush the baking tray with one teaspoon of oil, arrange brinjals and bake them for 15min at 225 degree centigrade. Once cooked remove them onto a serving platter. In a frying pan heat one tablespoon of oil, add whole red chillies, garlic cloves, mustard seeds, sesame seeds, curry leaves in that order. Once garlic gets little brown add yogurt and immediately pour over the brinjals. Garnish with chopped corriander leaves and serve them with rice.