Description
Nov 2018 An Andhra Meal Andhra Pradesh is known for for its spicy, flavorful cuisine. Today we will make a typical vegetarian meal comprised of fresh vegetables, spicy pachadi and curd rice to cool off in the end. MENU Gutthi Vankayi Koora: This stuffed eggplant dish can be made in many ways. Today I am going to show you a version using onion stuffing. Other variations use a mix of spice powders. Pick small eggplants. Cut them in 4 and set aside. Saute a ground onion and grind it with sambar powder. Stuff the eggplants with this. Saute in oil and when soft, cover with a lid. Open after 10 mins and test if cooked. Serve with rice. Small eggplants: 6 Onion: 1 medium blended Sambar powder or any spice powder: 2 tsps Salt: To taste Dosakkayi pappu: A nutritious lentil and round cucumber based dish, this is a staple dish. Peel and cut dosakkai, In a pan add cooking oil - put the seasoning (called POPU). Then add the dosakkai. Cook for a bit then add 1 cup of washed moong dal. Cook till dal is soft. Serve with hot rice and ghee. Dosakkai: 1 medium Split Moong dal: 1/2 cup boil with 3 cups water and 1/2 way cooked add other ingredients Seasoning: 1 tsp mustard, 1 tsp urad dal, 1 tsp jeera, 1 tsp chana dal, a pinch of asafoetida, 3 dried red chillies. 5 curry leaves Add dosakaya and 1/2 cooked mung dal Mukkala pulusu: A vegetable stew made with a mix of vegetables like ash gourd, drumstick, daikon ( mulli), yam, squash etc. Boil all vegetables in tamarind water. Approx 3 cups chopped veg Add sambar powder and seasonings and let boil for 10 mins in an instant pot or pressure cooked till the consistency is slightly thick. Make a paste of the rice flour with water and add to the mixture to thicken further. Bottle gourd: 1 cup after chopped Drumsticks: 4-5 (frozen) Radish: 1/2 diakon Yam or sweet potato: 1 medium size Carrot: 1 large Rice Flour: 1 Tblsp mix into a thin paste with water before adding. Salt: To taste Seasonings: 1 tsp mustard, 1 tsp urad dal, 1 tsp jeera, 1 tsp chana dal, a pinch of asafoetida, 3 dried red chillies. 5 curry leaves Gongura Pacchadi: This is an integral part of an Andhra meal. Pretty much any vegetable or dal can be used to make a pacchadi using the same recipe. Today I am going to use Gongura leaf. In a mixer grinder blend lightly the onions and red chilli powder. In oil put the spices to fry along with garlic. Then add the washed and dried gongura leaves. Fry well till leaves are wilted. Then add the onion/chilli paste and fry for another 10 mins. Add salt to taste. Gongura leaves: 1 bunch comes to 2 cups when chopped Onions: 1 medium chopped fine or blended thick Garlic: 8 cloves Seasoning: Jeera powder 1 tsp, Methi powder 1tsp (optional), Hing a pinch, Red chilli powder 2 tsps Daddojanam: An Andhra version of curd rice - the special ingredient here is ginger powder. Rice: Cooked 1 cup Seasonings: 1 tsp mustard, 1 tsp urad dal, 1 tsp jeera, 1 tsp chana dal, a pinch of asafoetida, 3 dried red chillies. 5 curry leaves Ginger powder or grated ginger: As desired. I used 1 tsp Pickle: While I am not going to make this, an Andhra meal is not complete without a red hot chillie mango pickle. So I brought some to show you—- this particular one is made with mangoes from our family farm by my cousin Radha. www.actontv.org www.actontv.org
