Andhra Pradesh is a state bordering India’s south eastern coast. The state is composed of two regions , coastal Andhra and Rayalaseema.
 
Since the state has a long coastline, the cuisine has lot of sea food, though there are many vegetarians too. The food is spicy and the use of spices is rather lavish. One can notice a lot of variety where chutneys and pickles are concerned.People here are Ricę eaters, no wonder the state is called ‘ rice bowl of India’.
 
We are familiar with the Hyderabadi cuisine, it is one of the finest Royal cuisines of the world. The Hyderabadi Biryani, Mirch ka Saalan are the most popular dishes of this state.One can also find traces of Mughal cuisine in Andhra cuisine. The super delicious Kebabs,Keemas, Biryanis, are some popular dishes from Hyderabad.
Here is my attempt to create a Thali for this state. I might not be perfect but I am sure you will relish it. The meal is normally served on a plantain leaf and each dish has its own placement . 
The order of a meal is to start with modhati muddha (first bite) with an appetizer of an ooragaaya (spiced pickle) followed by a pappu, This is followed by a couple of koora varieties (curry/main dishes) A pulusu or a charu (usually kadi is the third part of the course. The fourth course of the meal is either a Perugu (Curd or Yogurt) accompanied by a spicy pickle or any of the other condiments and final serving is a sweet, seasonal fruit and pan.
 
Menu for Andhra Thali
Snacks
Garelu 
( lentil donut shaped fritters, can be eaten as it is or can be dunked into a South Indian soup, Rasam)
 
 
Curries / Dry sautes
Bangala dumpa vepudu 
( potato curry )
 
 
Aritikaya avapetti kura
( raw banana curry )
 
 
Mudda pappu 
( simple , plain daal )
 
 
Dondakaya Vepudu 
( ivy gourd sauté)
 
Kakara kaya Vepudu 
( bitter gourd sauté )
 
 
Munakkaya masala kura
( drumstick curry )
 
 
Charu
( Rasam , a delicious soup )
 
Mukkala pulusu 
Tamarind based curry )
Ricę
Annam 
( steamed, white rice )
 
Nimmakaya Pulihora
( lemon Ricę)
 
Accompaniments 
Neyyi 
( ghee)
 
Vadiyalu 
( fryums )
 
Kobbari Chutney 
( coconut chutney )
 
 
Perugu 
( curd )
 
Uppu 
(salt )
 
Aavakaya 
( mongo pickle )
 
Sweet
Bobatalu 
( Parathas with a sweet stuffing )
 
 
 
Saggubiyyam semiya payasam
( sabudana Kheer )
This is my post for Day 3, Week 1, BM #74
Print Recipe
Andhra Thali
Cuisine Indian Cuisine
Servings
Cuisine Indian Cuisine
Servings

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