Andhra Spicy Veg Thali 

Andhra cuisine is known to be full of aggressive flavors, hot spices and extensive use of tamarind, red chili and garlic. It is an ideal combination of spiciness, tang, and comfort, a typical Andhra spicy thali. The following are the traditional recipes that are combined to create a well-balanced Andhra vegetarian thali.

1. Andhra Pappu (Plain Spicy Dal)

Ingredients:

• Toor dal – ½ cup
• Water – 2 cups
• Green chilies – 2 (slit)
• Turmeric powder – ¼ tsp
• Salt – to taste

For tempering:

• Oil – 2 tsp
• Mustard seeds – ½ tsp
• Dry red chilies – 2
• Garlic cloves – 4 (crushed)
• Curry leaves – few
• Asafoetida – a pinch

Preparation:

1. Rinse and cook toor dal under effusion of turmeric and water.
2. Mash the cooked dal and put in salt.
3. Heat oil in pan then add mustard seeds, and when it splutters add.
4. Asafoetida, curry leaves, garlic and dry red chilies are added.
5. Added tempering Pour over dal and mix.
6. Serve hot with rice and ghee.

2. Gongura Pachadi (Spicy Sorrel Leaf Chutney)

Ingredients:

• Gongura leaves – 2 cups
• Dry red chilies – 8 to 10
• Garlic cloves – 6
• Salt – to taste
• Oil – 2 tsp
• Mustard seeds – ½ tsp

Preparation:

1. Wash leaves of gongura and dry off.
2. Wilt the leaves in a pan that is dry roasted; set aside.
3. Put red chilies, and garlic in the pan roasting with little oil.
4. Grind gongura, chilies, garlic and salt roughly.
5. Add the mustard seeds, heat oil and pour over the chutney.
6. Combine and serve to hot rice.

3. Vankaya Vepudu (Spicy Brinjal Fry)

Ingredients:

• Small brinjals – 6 (sliced)
• Oil – 3 tbsp
• Onion – 1 (sliced)
• Red chili powder – 1 tsp
• Coriander powder – ½ tsp
• Turmeric powder – ¼ tsp
• Salt – to taste
• Curry leaves – few

Preparation:

1. Put some heat in a pan and add the curry leaves and onions.
2. Brown onions and then sauté them.
3. Add Turmeric, salt and slices of brinjal.
4. Cover and cook on low heat until brinjals become soft.
5. Add chili powder, coriander powder.
6. Fry until semi crispy and well spiced.

4. Andhra Miriyala Rasam (Rasam of pepper)

Ingredients:

• Tamarind – small lemon-sized
• Black pepper – 1 tsp (crushed)
• Garlic – 4 cloves (crushed)
• Green chili – 1 (slit)
• Turmeric powder – ¼ tsp
• Salt – to taste
• Coriander leaves – chopped

Preparation:

1. Wet tamarind in hot water and obtain juice.
2. Put in turmeric, salt, pepper, garlic and green chili.
3. Boil till raw smell is removed.
4. Turn off the flame and boil intensely.
5. Serve with coriander leaves and hot.

5. Bendakaya Karam Fry (Okra Spicy Fry)

Ingredients:

• Ladies finger – 250 g (chopped)
• Oil – 3 tbsp
• Red chili powder – 1 tsp
• Garam masala – ½ tsp
• Salt – to taste

Preparation:

1. Heat oil in a wide pan.
2. Add chopped okra and fry at medium burner till crisp.
3. Add salt, red chili powder and garam masala.
4. Stir and continue cooking 2 minutes.
5. Serve as a spicy side dish.

6. Curd with Green Chili

Ingredients:

• Thick curd – 1 cup
• Green chili – 1 (finely chopped)
• Salt – to taste

Preparation:

1. Whisk curd smoothly.
2. Adding salt and green chili.
3. Mix well and serve chilled.