Condiment, Side Dish
Avakaya | Avakai (Avakaya Pachadi)
Avakaya or Avakai is a spicy, robust pickle made with green, unripe mangoes. This pickle is a popular pickle variety from the Andhra cuisine.
Andhra, South Indian
Condiment, Side Dish
Amla ka Achar | Amla Pickle
This Amla Pickle or Amla Achar is an Andhra style spicy and tasty pickle made with Indian gooseberry, spices, sesame oil and lemon juice. This gooseberry pickle recipe does not need any sunlight.
Condiment, Side Dish
Allam Pachadi (Ginger Chutney) | Easy Andhra Recipe
Allam Pachadi is a spicy and tangy ginger chutney from Andhra Pradesh. Made with sautéed ginger, tamarind, jaggery, red chillies, and a few spices, it has a bold, zesty flavor. Also called Allam Chutney it is typically tempered with mustard seeds, urad dal, and curry leaves. It pairs well with idli,
Naivedhyam
Poornam Boorelu (Poornalu, Burelu Recipe)
Poornalu or poornam burelu are sweet stuffed fried balls made as an offering to the Hindu Goddess Lakshmi & Durga. These are very popular in Andhra pradesh and are prepared during festivals.
Main Course
Majjiga Charu (Majjiga Pulusu)
Tangy yogurt is seasoned with a tempering of whole spices, ginger and curry leaves, for a delicious side dish. It is eaten with rice but also goes well with chapati.
Main Course
Gongura Pachadi (Gongura Pickle)
Gongura chutney is a popular pachadi made using red sorrel leaves and spices. It can be served with rice or chapathi or dosa.
Main Course
Bendakaya Pulusu
Andhra Bendakaya Pulusu is okra cooked in spicy tamarind gravy. It is served with rice, ghee and plain dal known as mudda pappu.
Side
Andhra Fish Fry
Easy fish fry made in a pan with simple pantry ingredients like red chili powder, garam masala and lemon juice. Serve it on its own or with rice, rasam and stir fried veggies.