Five Morsels of Love: Heirloom Recipes from a Traditional Andhra Kitchen
Andhra broad bean stir-fry (Chikkudukaya vepudu)
Indian broad beans are commonly found across India, and are a favourite. They are seen as huge piles at the market or at a vegetable grocer, and shoppers gather around to pick out the most tender beans. They are also called papdi in Gujarat, Bakla in Bengali, Avarakkai in Tamil, and Kadale kayi in Kannada. Vepudu is a specific cooking technique from Andhra Pradesh, similar to Asian stir-fry. But it differs in that water is usually added to the wok to blanch the vegetables. The heat is not as...
Sweet and spicy bitter gourd stir-fry (Kakarakaya vepudu)
A vepudu is a traditional Telangana style of stir-fry with spices. It is usually spicy, laden with chillies, and tart with tamarind. The...
Stir-fried cluster bean with toasted gram-spice mix (Goruchikkudu vepudu)
Cluster beans are common all over India and prized for their deep flavour. Compared to green beans, they are slightly tougher and have a...
Telangana stuffed green chilies in spicy gravy (Telangana mirchi ka salan)
The city of Hyderabad is a melting pot of numerous cuisines, including Nawabi, Marathwadi, and the Rayalseema styles of cooking. These...
Andhra amaranth greens with garlic and chilli
I have become a bit obsessed with amaranth greens, both red and green because they are delicious and full of nutrients. They are pretty...
Andhra-style sweet and spicy bitter gourd stir-fry
I enjoy bitter foods (arugula, dandelion greens, kale, Brussels sprouts, to name a few) and try to incorporate them into my diet...
Raw mango in a sweet tamarind sauce (Pachchi mamidikaya pulusu)
At the heart of Andhra cuisine is a type of curry called the "pulusu", meaning sour. Andhra cuisine uses a number of souring agents: tamarind is the most common, along with roselle (gongura) leaves, lime, dried green mango (aamchoor), and buttermilk. These curries are usually vegetarian and are made with vegetables or lentils. This is a lovely curry that highlights the sourness by using both tamarind and green mangoes. The sweetener is jaggery for an earthy sweetness, and it is loaded with...
Andhra tangy peanut stew (Pachchi pulusu)
Peanuts are common in Indian cuisine and important as a protein source in vegetarian diets. They are usually used in stir-fries as a...
Drumsticks in mild milk curry (Munagakaya palu posina kura)
I must admit that I love drumsticks or moringa pods. The inner flesh is tender, sweet, and wonderfully flavoured, and this curry...
Andhra spicy village-style chicken curry (Nātukōdi kāramu pulusu)
Village cooking all over India usually means that the dishes are made with relatively fewer ingredients and are more straightforward....
Andhra-style spicy raw mango in a sweet tamarind sauce
Early summer is when vegetable vendors in India start putting out piles of green, raw mangoes. This is followed by the frenzy of making ...
Telangana horse gram stew (Ulava Chāru)
Horse gram, or kulith, is one of the superfoods available in India. It comes in two varieties: white (in reality, a light brown) and...
Andhra-style stir-fried okra with tamarind and green chilli (Bendakaya vepudu)
Okra is a staple on the Indian table, and every community has several variations on how it is cooked. It is most commonly stir-fried, but...
Mutton chops in black pepper gravy (Mamsam chops)
This is another fabulous recipe from my growing love for spicy Andhra cuisine. This cuisine is complex, spicy, and packed with strong...
Mushroom black pepper fry (Puttagodugu kura)
Mushrooms are a new addition to the traditional Indian kitchen, and I am happy they are now popular. Indian morels are common in the...
Mango ginger (or ginger) pickle (Allam pachchadi)
I have recently discovered a passion for making pickles (See Mango and Gooseberry pickles on this blog). I like the fact that I can...
Andhra green chilli curry with eggs
Spicy and complex flavours characterize Andhra cuisine. This curry is a typical example; it is very spicy from the abundance of green...