Andhra cuisine is popular for its searing spicy food recipes. Since Andhra and now Telangana together are leading producers of red chilli, the cuisine seems inclined towards spiciness. The authentic Andhra cuisine also seeps into Karnataka and Tamil Nadu cuisines as well, with mild region-influenced changes in preparation and names. Ragi millet is popular in Andhra-Rayalaseema region, where Telangana region runs on millet based roti as a staple food, and rice is naturally the staple food of irrigated regions of Andhra and Telangana. The main course recipes usually contain tamarind, dal and tomatoes as essential ingredients. Spicy varieties of pickles, chutneys and fritters are also an integral part of Andhra cuisine. This cuisine is also known for its non-vegetarian dishes like marag, biryanis and kebabs. In fact, biryanis are cooked in more than 40 variations of vegetarian and non-vegetarian elements.
Have the option of treating your family and friends with this authentic Andhra style spicy food on this #saturdaynight. It is definitely going to be a heavy and fiery dinner but totally worth drooling for. Pick recipes from the options and this is a spoiler to the foodie in you since would want to try the Andhra cuisine again whenever you think of this sumptuous and spicy 4-course dinner that you treated yourself with. Now don’t complain that I didn’t warn you in advance!
Hesarukalu Bele Kosumbari Recipe a high protein, a diabetic friendly salad made using soaked lentils(moong or channa dal). Cucumber, Carrot and Beetroot Kosambari Recipe with Raw Mango is a fresh and delicious South Indian salad used in Andhra for special occasions. These salads definitely bring a tasty and healthy dimension to your meal. Uddina Bele Southekayi Kosambari gives a very festive feel as it is compulsorily made during the festivals of Karnataka and Andhra.
Appetizers & Accompaniments
Andhra Style Corn Vada Recipe are savoury fritter type snacks that are made for a festive meal. The Pappu Chekkalu Recipe is a delicious and deep fried snack made with rice flour, peanuts, chana dal and spices. The Mushroom 65 Recipe is one of the most popular dishes that one would find in a very typical South Indian restaurants. With helping as an excellent appetiser, its works well on our protein requirements as well.
Authentic Andhra cuisine is incomplete without a variety of accompaniments. Usual Andhra meal consists of at least 3 accompaniments of chutneys, powders and pachadis in regular households. Andhra Style Zucchini Tomato Chutney Recipe is prepared with zucchini and tomatoes combined with lentils, nuts and spices. Beetroot Vepudu is an extremely easy and healthy way of cooking beetroot so that the nutrients are not lost during the cooking process. Gongura Pachadi or this Andhra-style chutney made of sorrel leaves an authentic delicacy typical to Telugu cuisine. Mango Pickle or Andhra Avakaya is a much-adored pickle and is made in almost every household during the mango season. This Peanut Chutney from the heart of Andhra is brilliant with idli, dosa and even paranthas and it's so easy to make & full of flavour. Carrot Chutney is a spicy sweet chutney and is a twist to the usual chutneys.
There are a huge variety of main course choices in Andhra cuisine. Pulihora is a combination of salty, hot, sour and spicy tastes (all at a time) and is also a convenient travel food. Pappu is an aromatic and spicy Lentil Soup like recipe sided with rice usually. Hyderabadi Khatti Dal is a delicious tangy dal preparation tempered with curry leaves, mustard seeds, cumin, dry red chillies and garlic having a balanced flavour of sourness and spiciness. Hyderabadi Bagara Baingan is made from roasted brinjal/eggplant in a flavourful mix of tangy tamarind, peanuts and sesame sauce. Hyderabadi Khadi Masoor Ki Dal is easy to make, yet has intense flavours and is delicious when served with a simple meal of Rice and Papad with Pickle. Hyderabadi Shahi Mixed Vegetable Curry Recipe is a rich gravy dish that has a creamy texture, lots of vegetables, has a spicy taste and is packed with flavours. Hyderabadi Bagare Tamatar is a delicate dish of spiced, tomato tossed together into a silky curry, usually is a must in Muslim weddings. Hyderabadi Biryani is a traditional celebration meal made using meat and rice. Hyderabadi Vegetable Biryani is its vegetarian version. Marag is a Hyderabadi flavourful thin mutton stew which is usually served as a starter with sheermal or rumali roti at weddings.
The authentic desserts of Andhra help to tone down the spiciness of the meal. Wheat Rava Halwa is a delicious sweet dish which is made with wheat rava, jaggery and cardamom powder. Khubani Ka Meetha Recipe is a rich Hyderabadi dessert that goes back to the time of the Nawabs. This dessert is made of stewed dried apricots that give a royal colour, and rich taste. The Hyderabadi Double Ka Meetha is a traditional Hyderabadi dessert prepared with bread, which derives its name from ‘Double Roti’, a term used for bread during the British era.