Taste the Andhra Delights!

A country as diverse as India has understandably rich culinary delights. A long history of civilsation here ensures that all regions and communities develop mouth watering and sumptuous dishes. Not to be left behind is the state of Andhra Pradesh where food is a way of life.

by REPORTER@DAYAFTERINDIA.COM

Food from Andhra Pradesh is famous for the rich seasoning and lots of variety. A distinctive aspect of the food here is that it has assimilated influences from neighbouring States and is still willing to add more to its reportiere. There is no dearth of variety and one can get vegetarian as well as non-vegetarian food. The taste changes from place to place because of the influences but it all adds up to the richness of these delights.

SORAKAYA
A South Indian dish of making bottle gourd in a sweet and sour taste.
INGREDIENTS:

1 1/2 c chopped sorakaya (bottle gourd)

1 tblsp tamarind (imli) pulp

2 tblsp Bengal gram flour (chana dal atta)

1 tsp chili powder

2 tsp cumin fenugreek powder

Ό tsp turmeric

Ό tsp asafetida

1/2 c chopped onions

3 whole red chilies

a small bunch of curry leaves

Ό c chopped fresh coriander

1 tsp mustard seeds

1tsp Cumin seeds

1 tsp fenugreek seeds

METHOD:

• Heat oil in a pan and add asafetida. Now add cumin fenugreek and mustard seeds.

• Once they stat spluttering, add the whole red chilies.

• Now put in the onions and fry them till they are golden in color.

• Add turmeric powder and the sorakaya pieces.

• Mix well and fry till sorakaya is a little tender.

• To this add the Bengal gram flour and fry well.

• Now you should add the tamarind pulp and 3 or more cups of water.

• Once the water starts boling, add curry leaves, cumin and fenugreek powder and chili powder.

• Cover and let it boil till the time the sorakaya pieces are tender and the consistency is of a desired curry.

• Garnish with coriander and serve hot.

VERUSENAGA PODI
Verusenaga, or peanuts are roasted with cocnut and other spices.

INGREDIENTS:

2 c peanuts

2 tsp cumin seeds

1 stem curry leaves

3 tsp red chili powder

2 whole dried red chilies

3 tblsp dry cocnut powder

10-15 cloves of garlic.

1 tblsp oil

Salt to taste

METHOD:

• First roast the peanuts in a pan without any oil.

• Once they are done, take out the skin by rubbing them together in your hands.

• Now, heat oil in a pan and put in all the rest of the ingredients except salt.

• Fry them for around 5-10 minutes and take off the heat.

• Now put this mixture and the peanuts in a grinder and make into a powder.

• Store it and serve with meals.

• If you don’t have a time to make this recipe at home then you can enjoy this taste in Your town.

ARATIKAYA MASALA
A traditional south Indian raw banana dish recipe fried along with spices and tamarind paste.

INGREDIENTS:

3-4 tblsp vegetable oil

5 raw bananas peeled and cut in 4 pieces each.

One stem curry leaves

1/2 tsp mustard seeds

1 tsp chili powder

1/2 tsp turmeric powder

2 tblsp Tamarind pulp

5 cloves garlic, chopped

1/2 inch piece ginger, chopped

1/2 inch piece ginger, chopped

1 tsp rice

Salt to taste

METHOD:

• First make a paste of ginger, garlic, rice with a little water and keep it aside

• Now boil the raw bananas covered till they are soft and keep aside.

• Heat a wok now and add the oil to it.

• In it add the mustard seeds and curry leaves and let them splutter.

• Now add the ginger-garlic-rice paste into it and add all the ground spices.

• Fry for a minute and add the tamarind paste to it.

• Mix the tamarind paste well and add 2 cups of water.

• Now add the banana pieces and let cook for two minutes or till the gravy thickens.

• Serve hot sprinkled with coriander leaves.