Andhra cuisine

From Indpaedia
Jump to: navigation, search

Hindi English French German Italian Portuguese Russian Spanish

This is a collection of articles archived for the excellence of their content.
You can help by converting these articles into an encyclopaedia-style entry,
deleting portions of the kind normally not used in encyclopaedia entries.
Please also fill in missing details; put categories, headings and sub-headings;
and combine this with other articles on exactly the same subject.

Readers will be able to edit existing articles and post new articles directly
on their online archival encyclopædia only after its formal launch.

See examples and a tutorial.


Andhra cuisine

Andhra food is usually known for its spice quotient

Andhra cuisine offers food lovers a number of tasty delicacies, especially vegetarian recipes. It's spicy and it's hot.

Bendakaya Menthi Kura

Cooking okra the Andhra way

Navya Y V | Dec 3, 2012

Okra, the Andhra way

The Bendakaya Menthi Kura (Okra curry cooked with a dash of fenugreek seeds) finds its due place in almost all Andhra Brahmin households.

The recipe of which is as follows:

Spices, condiments and pulses needed:

Chana dal - 30-50 gms

Urad dal - 30-50 gm

Coriander seeds whole - 10 gm

Cumin seeds (optional) - 10 gm

Fenugreek seeds - 5-7 seeds in number (use the seeds sparsely as fenugreek adds a dash of bitterness)

Red chilies - 7-10 in number (or according to how spicy and hot you prefer the curry to taste)

Okra - 500-750gm

Additional ingredients

Tamarind - 5 gm

Salt - to taste

Turmeric - a pinch


First cut the okra into dices. In the meantime, keep a pan with oil on the burner and allow to heat in gentle low flame. As soon as you feel the oil is hot enough put the diced okra in it. Add salt to taste followed by a pinch of turmeric and allow it to cook in its own juices for a while.

Meanwhile, take the mixture of all the pulses, spices and condiments and dry grind these ingredients into a powder. Don't make it too fine, let the mixture be a bit coarse. When the okra is cooked, add a little tamarind piece or its juice to it and then add the ground mixture. Stir all the ingredients with a wooden spatula or a ladle carefully for two minutes and allow the ingredients to settle down after you've switched the burner off.

Andhra pappu charu

The Times of India

Navya Malini, Jun 29, 2013

Andhra pappu charu

Dal can have its atypical desi tadka. Read on

So, you don't have those vegetables and onions, but want to make your dal sambar like. Well, you can opt for the Andhra pappu charu. Less laborious than sambar, the pappu charu is a mini-Sambar that takes less time and is also tasty when had along with steam cooked rice.

Cooking a simple Andhra meal is not rocket science. If you are too tired to cook an elaboratespread on any working day, then pappu charu and steamed rice can be a simple and delectable idea. All you need to have is a little bit of steam cooked lentils, tamarind puree or lemon juiceand select spices.


Arhar (tuvar) dal - 50-75 gms

Salt to taste

Tamarind puree - 2 tsp

Turmeric—a pinch

Rasam or sambar powder (optional)

For tadka:

Mustard seeds - ½ tsp

Asafetida- a pinch

Red chili whole - 2-3

Curry leave - 4-5 leaves


-Make the tadka with the mustard seeds, asafetida, red chilies and curry leaves in a pan and add the cooked plain tuvar dal to it. Add salt to taste. Add water and turmeric. If you want your Pappu charu (lentil rasam) to be spicier, add either rasam powder or sambar powder. If you keep it simple, it will nonetheless taste good. Bring the contents to boil. Add the tamarind paste and mix well.

-Simmer the contents for five minutes. Serve the pappu charu with piping hot rice.

-Note: You can replace tamarind puree with fresh lemon juice. Extract lemon juice from one whole lemon and add the juice to the contents.Add lemon juice after the charu is cooked and you have switched off the burner. Too much boiling after adding the juice can make the rasam a tad bitter.

Andhra mudda pappu

The Times of India

Navya Y V Sep 5, 2012

Andhra mudda pappu

The traditional andhra mudda pappu (tadke wali dal) is a simple yet delectable recipe which requires less effort and is less time consuming.

Mudda pappu (dal) marks the sumptuous beginning of the andhra thali without which the lunch or dinner will incomplete. Usually made of toor/arhar dal (called kandi pappu in telugu) and occasionally of Moong, this ubiquitous dal preparation makes the main course

Delectable in andhra households. It's simple and requires not more than couple of essential ingredients.


- Arhar dal - 100gms

- Water - to cook

- Salt to taste

- Cumin seeds, mustard seeds, two to three dry red chilies, curry leaves

- For flavour - One tomato (optional)


- Steam cook the lentils or the dal. Do not add too much water. Only add The amount of water required to let the dal cook properly. Mudda pappu means daal which is not too liquid in consistency.

- Add a tadka of Mustard seeds, cumin seeds, red chilies and curry leaves in a little oil to this dal. If you like tomato, add tomato to the tadka, and let the tomato cook for a while and then transfer the tadka with tomato into the dal.

- Add salt to taste. Mix the dal along with the tadka in such a manner so that all the ingredients are evenly distributed.

- What complements the mudda pappu is a little bit of ghee, along with a serve of piping hot rice and avakaya (mango pickle) in your platte

Personal tools