Ugadi Pachadi is one of the most important dishes prepared during the Ugadi festival in the states of Andhra Pradesh and Telangana. It is a festive drink made with six ingredients that create six tastes – tamarind (sour), jaggery (sweet), raw mango (astringent), neem flowers (bitter), black pepper (
Tomato Pappu is a traditional Andhra lentil dish made with tur dal (pigeon pea lentils), tomatoes, onions, green chilies, and a tempering of spices and curry leaves in ghee or oil. It has a tangy, spiced flavor and is typically served with hot steamed rice, a drizzle of ghee, papad and a side of ava
This Tomato Pachadi is a spicy, sour and tangy chutney condiment from the Andhra Cuisine. It is made with tangy tomatoes combined together with flavorful spices and herbs. Pairs well with Idli, Dosa, Adai, Uttapam or Medu Vada.
Tomato Charu is the Andhra version of a spicy tomato rasam that is made with fresh tomatoes, tamarind, spices, rasam powder and herbs. It is best paired with steamed rice or can be served as a soup or appetizer drink.
Sunnundalu is a special and unique Andhra festive sweet made with urad dal (black gram), ghee and sugar or jaggery. These protein rich treats are tasty and keeps well for a few days at room temperature.
Punugulu (or Punukulu) are spiced, savory, crispy deep fried fritters made from leftover or extra idli batter or dosa batter that is flavored with onions, green chillies, cumin seeds, ginger, curry leaves and coriander leaves. These are a quick to make snack from the Andhra cuisine and popular there
Poornam boorelu also known as Poornalu is a deep fried snack made with a stuffing of chana dal+jaggery and coated with rice+urad dal batter.
Pesarattu, also called Moong Dal Dosa, is made from soaked and ground whole green moong beans. The batter is mixed with spices and herbs, then spread thin like a dosa and cooked until crisp. This Andhra specialty is naturally gluten-free and protein rich. Serve hot with chutney or upma.
Mamidikaya Pappu is an Andhra Mango Dal recipe made with raw, green unripe sour mangoes, pigeon pea lentils, onions, tomatoes, herbs and spices.
Gongura Pachadi is a spicy, tangy and flavorful chutney from Andhra cuisine, prepared using sorrel leaves (gongura/ambadi), red chillies, curry leaves, fenugreek seeds, mustard seeds, oil and a few ground spices. The leaves are sautéed and blended with roasted spices to create a bold, sour, earthy a
Dibba Rotti or Minapa Rotti is a popular snack from Andhra cuisine. Crusty, crispy from outside with soft texture from inside. Dibba Rotti is made from urad dal batter and rice rava or idli rava. No fermentation is required to make this recipe.
This Andhra style bendakaya fry is a tempered and sauteed dry dish made with okra, onions and spices.