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Andhra Recipes Archives

Andhra cuisine is indeed a treasure trove of mouth-watering dishes. With spice being a highlighting element, this cuisine’s dishes (both vegetarian and non-vegetarian) are loved all over the country. In the hopes of making all this goodness available to you, we have 6 recipes from the Andhra recipe archives that you can try your hands-on!


Pesarattu


To make these healthy dosas, we will soak green gram (moong dal) in water for about 4-6 hours. Next, we will blend the soaked gram with salt, chillies, cumin and ginger. Add water to keep the consistency similar to that of a dosa batter. Now heat a pan and add some oil to it. Ensure you spread the mixture on the pan very thinly and in a circular shape. Let it cook and then enjoy the crispy pesarattu with coconut chutney or pickle.


Dibba Rotti


Also known as minapa rotti, this dish is used across breakfast, brunch and as snacks. We will first start with soaking split black gram (urad dal) for 3-4 hours and rice for 1 hour. The soaked black gram goes in preparing the batter, and the rice is ground after drying it. Ground rice, salt and cumin are then mixed into the dal batter. This batter is then poured into a kadai and cooked until we get a crisp texture.


Mudde


Mudde is millet balls, and spicy curry or dal are its usual accompaniments. To make this dish mix millet flour (ragi) in water and cook this mixture. You must keep stirring to avoid forming lumps. You can also add water to keep the consistency of the mixture according to your liking. After properly cooking the flour, let it cool off a bit and then make balls out of the mixture.


Panakam


Next on our list is a refreshing and cooling drink. Take jaggery and water (in the ratio 1:4) in a cup and cook it till all the jaggery melts. After this add lemon juice, ginger powder, cardamom powder, black pepper powder and salt. Once you mix all the ingredients properly, it's ready to be served and enjoyed.


Bendakaya Pulusu


This dish is comfort served in a bowl. Start with adding mustard and fenugreek seeds to a heated pan and after few seconds add curry leaves. Moving on add onions and green chillies and cook them till they turn golden brown. Follow this by adding tomatoes, salt and turmeric and fry all of it till the tomatoes have gone soft. Now we will add potatoes and okra, for spices add red chilli powder and coriander powder. The dish will start coming together when we next add tamarind juice and jaggery. Now cover the utensil and allow it to cook for a couple of minutes. Finally, add around 2 cups of water and let it come to a boil before you serve it.


Ugadi Pachadi


This is a drink that is prepared widely during the festival of Ugadi. The six ingredients used in the drink are a symbolic representation of the emotions we feel. These are tamarind (unpleasantness), salt (fear), unripe mango (surprise), jaggery (joy), black pepper (anger), and neem flowers (sadness).

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