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Recipes from Andhra Pradesh
Karanam Shobha Rani
All the recipes have been actually tried and served. Taste is highly individual and the proportionsof the ingredients may vary to suit one’s tasteRecipe: Mango rice (
Maamidikaya Chitraannamu 
)Serves for 2Rice = 200 g.Raw mango = 1 medium sizeGreen chillies = 5Curry leaves = 10Asafoetida = 0.25 tea spoonGroundnuts = 2 table spoonsMustards = For seasoning (0.25 teaspoon)Split black beans = 1 teaspoonSplit Bengal gram = 0.5 teaspoonTurmeric powder = 0.25 teaspoonRaw fenugreek powder = 0.5 teaspoon (dry roast and powder)Dry red chillies = 2 (make into 6 pieces)Salt = to taste (1.5 teaspoon)Sesame seed oil = 4 teaspoonsCumin seeds = 1 teaspoonPeel of the outer layer of mango and grate into a fine pulp. Cook the rice and transfer while hotinto a wide steel dish. Spread uniformly and make a small trough at the centre. Pour the gratedmango pulp into the trough and cover with rice. Sprinkle fenugreek powder and salt.Pour sesame seed oil into a frying pan and heat. Add mustard seeds and cumin seeds. After theycrackle, add, groundnuts, split black beans and split Bengal gram fry to light golden colour. Addred chilli pieces, turmeric powder and finally asafoetida. (Time is the essence here. Sense ofproper seasoning comes out of experience!). Remove the pan from over the fire and pour ontothe rice. Allow 5 minutes. Mix the rice thoroughly (be careful it may be still hot).Your mango rice (
maamidikaya chtraannamu 
) is ready. Enjoy!!Recipe: Onion
pacchhi pulusu 
(I am sorry I do not know the English word but assure you it tastesfantastic and you love it.)Ingredients for preparation of
Gojju podi 
 Split black beans = 1 tablespoonSplit Bengal gram = 1 tablepoonCoriander seeds = 0.75 tablespoonDry red chillies = 8 (break into pieces)Ingredients for onion
pacchhi pulusu 
 Fresh onions = 4 fresh onesGreen chillies = 3Tamarind =
≈
30 gJaggary =
≈
5 gMustards = For seasoning (0.25 teaspoon)Split black beans = 0.5 teaspoonSplit Bengal gram = 0.5 teaspoonCurry leaves = 6Salt = to taste (1.5 teaspoon)
 
Groundnut oil = 2 table spoonsTurmeric powder = 0.25 teaspoonFirst take all the ingredients needed for
gojju podi 
in a frying pan and roast them lightly in a littlegroundnut oil. Then fine powder in a mixer. Keep this
gojju podi 
asideSoak the tamarind in hot water.Grate the onions and the green chillies into fine pulp.Pour groundnut oil into a frying pan and heat. Add mustard seeds. After they crackle, add, splitblack beans and split Bengal gram fry to light golden colour. Transfer the fine pulp of onion andgreen chillies. Fry to reddish hue. Reduce the flame. Add salt and turmeric powder. Mix. Squeezethe tamarind kept for soaking to get tamarind juice. If needed pour some more water and squeezethoroughly. Add the juice and the jaggary into the contents of frying pan. Allow to cook. Add curryleaves and 2 teaspoons of
gojju podi.
Mix thoroughly and cool. Thorough cooking is indicatedwhen oil starts floating. Remove and transfer into a bowl. Onion
pacchhi pulusu 
is ready forserving. You can take with rice or chapathi.Recipe: Gongura pachhadiIngredientsA bunch of Gongura leaves (use only leaves and not stems) about 200 gDry red chillies 7Coriander seeds 0.25 teaspoonA pinch of asafetidaMustards 0.25 teaspoonFenugreek seeds 0.25 teaspoonTurmeric powder 0.25 teaspoonGroundnut oil 2 table spoonsSalt to taste1.First of all, rinse and wash the gongura leaves thoroughly under running water. Spread themover a dry cloth for removing water.2. In a frying pan add a little groundnut oil. Add chillies, coriander seeds, asafetida, mustards andfenugreek seeds and dry roast them (do not burn!!). Put them aside3. Now add fresh groundnut oil in the frying pan and then add gongura. Fry over slim fire. Mixthoroughly. Gongura gets fried fast and becomes a lump. Remove the gongura lump.4. In a mixer, add the dry roasted stuff from step 2. Add salt, turmeric powder and the gonguralump and grind thoroughly.5. Collect in a bowl to serve the tasty Gongura pachhadi.Instead of dry red chillies, one can use green chillies also for this pachhadi.People fond of onions, may cut onions into tiny pieces and sprinkle over gongura pachhadi andeat along with rice.Recipe: Pulusu PodiIngredients1. Coriander seeds 50 g2. Dry grated coconut 10 g3. Asafetida a pinch4. Split Bengal gram 1 Tablespoon5. Split Black gram 1 Tablespoon6. Cloves 37. Cinnamon bark (
Dalchini 
) 2 gDry red chillies 100 gGroundnut oil 1 teaspoon
 
1. Add a little oil into the frying pan and the ingredients 1-7 (as shown above) and subject to mildroast. Keep them aside.2. Next dry roast the dry red chillies (be careful they are pungent. Wear some protection to nose ifyou are allergic). Keep them aside for cooling.Transfer the roasted red chillies into a mixer and grind them to medium. Then add the roastedstuff from step-1. Grind thoroughly to fine powder.Store the Pulusu podi in an air-tight bottle or
dabba 
.Use 2 tablespoons full every time you prepare pulusu.Recipe: Bombai ChutneyIngredientsFor seasoning1. Groundnut oil 2 table spoons2. Mustards 0,25 teaspoon3. Split black grams 0.25 teaspoons4. Split Bengal grams 0.25 teaspoons5. Cumin seeds 0.5 teaspoonMain1. Curd somewhat mild sourish 250 g2. Bengal gram flour 4 tablespoons3. Turmeric powder A pinch4. Finely cut onion 1 bulb5. Green chillies 4 (cut to pieces)6. Tomato 1 cut to pieces6. Curry leaves 5-87. Coriander leaves to taste8, Salt to taste1. Add a little water to the curd and churn it vigorously. Add turmeric powder, salt and Bengalgram flour and mix thoroughly. Keep aside.2. Add groundnut oil into a frying pan. After it is heated, add the seasoning material. When theystart turning reddish, add cut onion pieces, cut green chillies and cut tomato.3. allow them to soften.4. Slowly add to the contents of the frying pan with continuous mixing the curd mixture from step1. DO NOT stop mixing until the entire curd mixture is transferred. Reduce the flame to simmer.5. Add curry leaves and coriander leaves. The material starts curdling. DO NOT allow completecurdling.6. Remove the pan from over the flame. Transfer the contents into a bowl.7. Eat with chapathi or puri.Recipe: Tomato PachhadiIngredients1. Ripe tomatoes 500 g2. Tamarind Medium lemon size (remove the seeds)3. Dry red chillies 3 cut to pieces4. Asafetida Two pinches5. Sesame oil 4 tablespoons6. Fenugreek powder 1 teaspoon7. Mustards 0.25 teaspoon8. Turmeric powder 0.25 teaspoon9. Red chilli powder 1.25 taspoon10. Salt To tasteWash the tomatoes under running water, wipe with a clean cloth and keep aside for drying. Cutthem into small pieces.
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