Andhra Curry Families - A Primer

One Page Cookbooks Andhra Curry Families – A Primer All recipes copyrighted. No reproduction / commercial use without permission. Siramki@Gmail.com
1.: Perugu Pachadi (Raw Yogurt curry) Basic Recipe : Aratikaya Perugu Pachadi Take half a handful of chopped and boiled raw banana. Mash to a coarse paste with a chopped green chili, half a handful of grated coconut, two pinches of salt and a finely chopped garlic clove. Mix in a cup of yougurt. Consistency : Thickish ) Can use in any boiled vegetable (onions, cucumber, radish,..) or fresh salad vegetable (Tomato, onion, cucumber, carrot etc)	Andhra curries - Building blocks : Tamarind, Tuvar dal, Coconut & Yogurt Key Starches: Rice & Millets ( Bajra, Ragi, Jowar) Typical breakfast:: Idli, Vada, Poori, Dosa, Pesarattu, Upma served with sambar / chutney Lunch : Rice with a variety of curries listed to the left. Key Flavourings: Mustard, Curry leaves, Asafetida, Turmeric, Chili powder, Coriander powder, Cumin. Universal flavouring /Garnish Heat half a spoon of oil. Add two pinches of mustard, a pinch of curry leaves and asafetida. This is the universal flavouring cum garnish for all south Indian curries Curry Bases: Tamarind, yogurt, Spinach, Coconut, lentils Preferred fats : Peanut oil, Ghee, Protein Source: Lentils (Tuvar dal, Mung dal, Channa Dal, ), Fish and seafood), Chicken, Mutton & Eggs. Beef & Pork are uncommon. Common Vegetables: Eggplant, , French beans, Cauliflower, Radish, Potato, Squash, Spinach, raw banana, yam, onion, tomato. , Gourds ( snake, bottle, bitter, ash, ridge ), Dosakka etc. Souring agents :, Tamarind, Yogurt, Tomatoes, Gongura ( sour spinach) .Desserts : Sweets from cooked down milk (Payasam) , Sweets from milk solids , Sugar syrup based sweets (Jalebi, Laddoo ), Mysorepak Shopping List: 500 ml : yogurt 250 gms : carrot, Raw banana, Sweet potato, Srum stick, Bottle gourd, Coconut, Tuvar dal. Broad beans, Eggplant 100 gms : Salt, Garlic, Ginger, Tamarind paste 50 gms : Mustard, Asafetida, Dry red chilies, Cumin seeds, Coriander powder, Chili powder, , Jaggery, Pepper, Peanuts Spinach, Mint, Cilantro – 1 bunch.
2.: Podi (Powdered spicy lentils) Basic Recipe : Kandi Podi Heat a pan. Add half a handful tuvar dal. Roast on low fire till it reddens. Let cool. Blend to a powder with a red chili and two pinches of salt. Eat mixed with hot cooked rice, drizzled with ghee.
3.: Pachadi (Blended sour curry) Basic Recipe : Kobbari Velluli Pachadi Take half a handful of grated coconut. Blend to a paste with a green chili, a couple of pinches of salt, a garlic clove and 2 spoons of water.
4.: Kura (Dry curry) Basic Recipe : Chikkudu Kaya Kura Heat a spoon of peanut oil. Add two pinches of mustard, a pinch of cumin, a chopped garlic clove and two curry leaves. Add a handful of chopped, tender broad beans. Blend half a handful of peanuts with a bit of tamarind, a pinch of jaggery, a dry red chili and two pinches of salt to a paste. Mix in half a cup of water. Add to peanut paste to pan. Cover and cook on medium heat for 10 minutes till beans are cooked. Can use a variety of stir fried / boiled vegetables ( Potato, okra, eggplant, beans etc) ( Microwaving vegetables for 2-3 minutes before cooking really shortens cooking time)
5.: Pulusu (Sour Stew) Basic Recipe : Mukkula Pulusu Heat a spoon of oil. Add half a handful of chopped mixed vegetables (sweet potato, drumstick & bottlegourd). Sprinkle half a handful of water. Add a pinch of salt. Stir and cook for five minutes. Take a spoon of tamarind paste. Mix in a cup of water. Add two pinches each of salt and chili powder. Cook on gentle heat for ten minutes. Add garnish and serve.
6.: Pappu (Vegetable - Lentil curry) Basic Recipe : Thotakoora Pappu: Take a handful of tuvar dal and two handfuls of chopped spinach. Add a cup (200 ml) of water. Mix in two pinches each of turmeric powder and salt. Add a chopped green chili. Add to a pressure cooker and cook for two whistles. Let cool and mash. Add garnish and serve.
7.: Pachi Pulusu (Raw Tamarind Curry) Basic Recipe : Take an eggplant, the size of a tomato. Smear all over with oil. Roast over a gentle flame till skin blackens and eggplant is cooked. Peel off skin and mash well. Take a spoon of tamarind paste. Mix in a cup of water. Add two pinches of salt. Mix in the mashed eggplant. Add half a handful of chopped onions and a chopped green chili. Add garnish (see sidebar) and serve.
8.:. Pappu Chaaru (Thin lentil curry) Basic Recipe : Pudina Pappu Chaaru Heat half a spoon of peanut oil. Add a pinch each of cumin, mustard seeds, asafetida and curry leaves. Add a chopped shallot, half a handful of chopped tomato and four pinches of chopped mint leaves. Stir and cook for 2 minutes. Dissolve half a handful of boiled tuvar dal in a cup of water. Mix in two pinches of chili powder, salt, a pinch of jaggery and turmeric powder. Add to pan, bring to a boil and simmer for 5 minutes.( Can mix in stir fried garlic, tomato ) A variety of stock (vegetable stock, meat stock) can also be used.
9.: Majjiga Pulusu (Buttermilk Stew) Basic Recipe : Soak two pinches of coriander seeds, tuvar dal, rice in water for 30 mins. Blend to a paste with half a handful of chopped coconut, a pinch of ginger, turmeric powder, a green chili and two pinches of salt. Mix in a cup of yogurt. Add garnish and serve (Consistency: Soupy). Can mix in a variety of boiled vegetables (gourds, potato, beans) or stir fried veggies (tomato / okra). Can also be simmered on gentle heat for 3 -5 minutes.
10.: Pappu Pulusu (Tamarind - Lentil Stew ) Basic Recipe : Aratikaya Pappu Pulusu Mix half a spoon of tamarind paste in a cup of water. Add two pinches each of salt, chili powder, coriander powder, a pinch each of asafetida, turmeric and jaggery. Mix in a handful of boiled and mashed tuvar dal. Add a handful chopped and boiled raw banana. Cook on gentle heat for ten minutes. Add garnish and serve. (Consistency : Soupy ). ( Can use a variety of boiled vegetables – (Carrot, ash gourd, colocasia etc) or stir fried veggies ( eggplant, okra )