Mustard Seeds & Curry Leaves
Four leading food bloggers from South India invite us to savour the
unique flavours of their regions
Name: Sreevalli
Emani
Bio: Sreevalli loves exploring
different cuisines, and this led her to
start a food blog. She is a lacto-ovo
vegetarian, but says that has never
limited her from experimenting with
a variety of dishes.
Blog: ammajirecipes.blogspot.com
Cuisine: Andhra
Signature Dishes: Ulava charu &
paneer dishes
In Andhra cuisine, ghee
is served as a side to
boost flavour. It helps
reduce spice and also
aids digestion
80 Travel Secrets September-October 2015
On My Plate: Andhra cuisine is an integral part of South Indian
cuisine. Its signature appeal is in its hot and spicy food.
The cuisine of Andhra is divided into coastal Andhra &
Rayalaseema dishes as they vary widely in preparation and
taste. Rice is staple in all regions of Andhra, but when it comes
to Rayalaseema they enjoy raagi sankati, raagi roti and rice as
main course.
The pickles of Andhra are one the spiciest and delicious
condiments, served along with rice. Apart from spiciness,
Andhrites do enjoy tangy tamarind-based and sweet jaggerybased dishes too.
An Andhra household meal consists of rice, dal, veggie fry,
pickle, spice powder andrasam or sambar accompanied by
yoghurt. Ghee is served as a side to flavour up these dishes.
It also helps in reducing extra spice in the food and improves
digestion.
Every region has its own unique delicacies but some dishes are
enjoyed across the State. Popular Andhra dishes include pulihora
or tamarind rice, gongura pachadi which is also known as Andhra
Mata, avakaya or mango pickle. Ulavacharu is a rasam made of
horse gram, kandipodi or gun powder, pesarattu with upma,
mirapakaya bajji, arisalu, putharekulu, bandaruladoo, Kakinada
kaja and many more.
In this pic, you see a typical Andhra spread. Th e first round of
dishes on rice are dal, bhindi fry, toor dal powder or kandipodi.
Second round features Gongura pickle (Andhra Mata), Rasam &
Avakaya (Mango Pickle). The last round is yogurt and ghee.