Tag Archives: Cuisine

[Guest Post] Recipe: Majjiga Upma

The following Post was composed by Aruna garu. You can follow her on her food blog.

Biyyam Rava Challa Upma

It was on a whim that I wrote to the administrators of Andhra Culture Portal that I would like to share some of my recipes with the audience of the portal. I got a warm welcome almost immediately and here I am with the first of my recipes and look forward to sharing many more.

The first recipe I selected today is Biyyam Rava Challa Upma or Majjiga Upma. Why did I choose this recipe? Because I was having it for lunch just before I saw the mail from the Andhra Culture Portal and thought why not? 🙂

I like cooking with Rice Rava or Biyyam Nook because of its texture. In my home, the most popular dish in this category is Uppu Pindi or Uppudu Pindi. Of course, we also make a whole lot of Pulihoras with Biyyam Nooka.

A slightly more unusual dish that I also make is Biyyam Rava Challa Upma (also known as Majjiga Upma). It is made with rice rava (biyyam nooka) and buttermilk (majjiga). The buttermilk gives this upma a rich texture and a tangy taste which I love. I also take it a notch higher by using Majjiga Mirapakayalu in the tempering (popu).

In my home, Majjiga Upma is used variously as a one-dish meal, a quick tiffin or a snack as the occasion demands.

Time: 30 Mins

Serves: 4


  1. Rice, Biyyam, or Chawal – 2 Cups
  2. Yogurt, Perugu, or Dahi – 2 Cups
  3. Water – 2 Cups
  4. Husked Black Gram, Minapappu, or Udad Dal – 1 tsp
  5. Husked Bengal Gram, Senaga Pappu, or Chana Dal – 1 tsp
  6. Mustard Seeds, Avalu, or Rai – ½ tsp
  7. Red Chillies, Endu Mirapakaya, Lal Mirch – 2
  8. Majjiga Mirapakayalu – 2 (Optional, if you are not using increase red chillies to 3 or 4)
  9. Curry Leaves, Karivepaku, or Kadi Patta – 8 to 10
  10. Asafoetida, Inguva, or Hing – A Large Pinch
  11. Oil – 1 tbsp
  12. Salt to Taste

Method to Make Majjiga Upma or Challa Upma

  1. Make Majjiga or Buttermilk
    • Whisk the yogurt till it is smooth.
    • Add 2 cups water and whisk well.
    • Set aside.
  2. Make Rice Rava or Biyyam Nooka
    • Grind the rice to a coarse powder.
  3. Make Biyyam Rava Challa Upma or Majjiga Upma
    • Add the rice rava and ½ tsp salt to the buttermilk.
    • Mix well.
    • Set aside for 15 minutes.
    • Heat the oil in a kadai.
    • Add the avalu (mustard seeds) and wait till they splutter.
    • Add udad dal and chana dal.
    • Stir-fry the dals till light brown.
    • Turn the heat to low.
    • Add the split red chillies, majjiga mirapakayalu, and curry leaves.
    • Stir-fry for a few seconds.
    • Add the asafoetida.
    • Add ¼ cup water.
    • Wait for 1 minute.
    • Mix the buttermilk-rice rava mix.
    • Mix well.
    • Increase the heat to low-medium.
    • Cover the kadai and let the Biyyam Rava Upma cook.
    • After 3 to 4 minutes, mix well.
    • Cover and cook again.
    • Check again and mix after 3 to 4 minutes.
    • Cook till the rice rava is cooked and the buttermilk is absorbed.
    • Add ½ tsp oil mix well.
    • Cover and set aside for 5 minutes.
    • Serve warm with Avakai or Kharam Podi/Chutney Powder.

Majjiga Upma

Disclaimer: This article represents the opinions of the Author, and should not be considered a reflection of the views of the Andhra Cultural Portal. The Author is responsible for ensuring the factual veracity of the content, herein.

Chocolate Balls ( made with Marie Biscuits)

When I was a Kid, ‘Marie Biscuits’ in India were like ‘Oreos’ now in US.  These biscuits with Milk is the best combination. We ( me & my sister) used to eat more biscuits but drink less milk.  Milk was just an excuse to eat these biscuits. 🙂 Now my kids are like that, but in this generation it is Oreos instead of Marie Biscuits.

So today I will be presenting a simple Chocolate Balls recipe made with those Old Generation marie biscuits but comes in fun way to be served for this new generation of kids. The recipe is very simple and quick, only made with 3 main Ingredients and under 15 minutes. Don’t believe?- Check out my Video Recipe then! 🙂

Here is the Detail Recipe:

Marie Gold Biscuits – 1 packet ( 20)

Cocoa Powder – 3 Tbsp ( unsweetened)
Condensed Milk – 1/2 cup ( sweetened)
Mixed Nuts – 1/2 cup ( Optional)


  1. Break the Gold Biscuits and add to mixie Jar, Grind them into fine powder.
  2. Take a wide bowl and Biscuit powder to it, add Cocoa Powder and chopped nuts. Pour Condensed Milk in mix it until it becomes like thick dough. Let it leave for 5 min.
  3. Now the dough will be very thick, take small quantities and roll them in between your palms so that nice circle shape balls forms.
  4. Store them in air tight container, they last good until 4 to 5 days.
Decorate with Coatings:
  1. Optionally you can decorate them with several coatings, to make it interesting for kids. You can coat them in different coatings like Coconut Powder, Rainbow Sprinkles, Chocolate Sprinkles or Dust them with Cocoa Powder.
  2. Take a bowl and 2 tbsp of condensed milk, take a wide plate and add coconut powder. Dip the ball in Condensed milk and roll it in Coconut Powder until it covers fully.


Do you have any Marie Biscuits memory, Do share with us here!

Will be back soon with another great recipe, until then take care!



Introducing New Blogger: Mythreyi



Hello Everyone,

This is Mythreyi Vattikuti from Yum! Yum! Yum! Food Blog. I am ‘small town girl’ from a small town called Tenali, in coastal area of Andhra Pradesh. I grew most of my childhood in coastal Andhra. Since I was a kid I used like cooking and started my cooking journey with Mixed Fruit Jam. Slowly as I grew up that liking towards cooking became Passion and one fine day I have started drafting my recipes ( for my reference and my next generations) that resulted in Yum! Yum! Yum! Food blog, Now I take it to next level by creating a Yum! Yum! Yum! Recipes You Tube Channel.

Though i have spent my childhood in Tenali, I made most of lifetime memories in college days in Hyderabad, that’s how I got introduced to Hyderabadi Recipes. I used to live in a room with friends means we had a lot of fun ‘Bachelor Cooking’.

Now I am happily married to my Husband Vj and mom of two young and little soldiers ( Abhi and Anvi), living in Frisco (DFW Area) in States. By choice I am a Software Engineer and Scrum Master at Work, but a Whole Hearted Cook that serves Yummy Food to her Family at Home.

Coming to my contribution at ACP, my main focus is going to be Cooking and bringing Yum Yum Yum Recipes to your table. Though I am not a strict vegetarian, most of my recipes are Vegetable based. Making simple and quick recipes with Healthy Ingredients is my specialty. As I am busy working mom, you will get several Rush Time recipes and Kid’s Lunch Box Ideas as well.

Though I am in States from the past 12 years, I love our Culture and Tradition, I still celebrate Telugu Festivals without a miss and most of the times with full-fledged ‘Vindu Bhojanam‘.  At this space, I will bring Andhra Dishes and some more fusion recipes that I make with Western Vegetables that are twisted in Andhra Style.  I hope you will enjoy the recipes and you can always request for a recipe if you have some cravings!

Andhra ante Aaavakaya, mari Guntur ante Gongura.…! Slurp…! makes my mouth water already… so Here I bring Gongura Pachadi for today as my first post that matches with the summer season also! Enjoy!

Gongura Leaves – 1 bunch ( 2 cup of Leaves)

Green Chili – 3
Oil – 1 Tbsp
salt – 1 tsp
Coriander Seeds – 1/2 tsp
Garlic Cloves – 3
Chopped Onion – 2 Tbsp ( optional)

Oil – 1 Tbsp
Red Chili – 1
Chana Dal – 1 tsp
Urad Dal – 1 tsp
Curry leaves – 8
Mustard Seeds – 1/2 tsp
Crushed Corinander Seeds – 1/2 tsp


  1. Pluck the Gongura Leaves from stem and wash them under luke warm water. Heat 1 Tbsp oil in heavy bottom vessel ( I have used my nonstick soup pot).
  2. Add Green Chili and Gongura Leaves. Keep it n medium and let it simmer for 5 min. You will notice the Gongura Leaves becomes soft and you will get sour smell.
  3. Add Garlic and Coriander Seeds and simmer for 2 more min. All the water will be gone and leaves mixture will be dry and soft. Switch off the stove and let it cool completely.
  4. Grind this mixture in small mixie jar along with salt ( while grinding). You don’t have to add any water. Pulsing for few times is enough.
  5. Heat 1 Tbsp of Oil in non-stick pan. Once the oil is hot add Red Chili, Chana Dal, Urad dal, wait until the lentil turn golden color, then add Mustard Seeds, Curry Leaves and crushed coriander Seeds.
  6. Add the Gongura Mixture to the pan and stir along with Tempering. Finally add the chopped onions to the mixture and switch off the stove.

Transfer this to a bowl and serve with hot white Rice and Hmmmm, taste slurpyyy superbbb! You can serve this with Vegetable Pulao or Biryani to make it a special combination.

For the Detail Recipe and some Tips you can Check out here: Gongura Pachadi

Hope you have enjoyed knowing about me in my first post,

will be back with more Andhra Recipes soon!



Vivaha Bhojanambu (Non-Veg Edition)

Click to See Video

Hi everybody.  I know it has been a rough few weeks to all true lovers of Undivided Andhra. Therefore, I thought I would lighten the mood with something that always makes people happy…FOOD !!!

 On special request from Nripathi himself my previous veg Vivaha Bhojanambu post –and despite my own family’s vegetarianism –I have composed an authentic Andhra non-veg menu 😯 . Recipes were given to me by friends and are original.

Per site motto (and our own correct history and literature), “Andhra cuisine” applies for all three regions of historical Andhra rashtra (Telangana, Kosta, and Rayalaseema). Perhaps when tempers have cooled, I will start doing regional variations again…. 😉



  • Palakura Vadalu
  • Royyala Vepadu


  • Chintapandu Rasam w/ Basmati Rice
  • Gongura Mamsam
  • Royyalu Koora
  • Chaapala Pulusu
  • Kodi Koora
  • Kodi Vepadu
  • Chappala Vepadu
  • Palakura Pappu
  • Cabbage Koora
  • Perugu Annam w/ Uragayya


  • Theeya Nimma Rasam
  • Majjiga w/ Allam


  • Kakinada Kaaja
  • Kova Kajjikayya


Andhra Nonveg Thaali


Palakura Garelu(Spinach Vadas)


  • 1 cup Urad dal
  • 1/2 cup Chopped Spinach
  • 1 tsp grated Ginger
  • 1/4 cup Oil
  • 2 finely chopped Green Chillies


Soak urad dal for 2 hours and then blend. It has to be thick not watery (you should be able to make balls with the paste). Place in a bowl. Add remaining ingredients and salt to taste. Then add 1 cup oil in a frying pan. When the oil is heated then take make and place vada balls (with hole in middle) and flatten on moistened wax paper. Then gently side into heated oil. Cook on medium heat. When golden brown, then strain vadas out and place on paper towel to soak out oil. Serve with tomato chutney–ideal for 4.


Royyala Vepadu (Shrimp fritters)

indian shrimp recipe



  • 10 Large Tiger Shrimp
  • 2 tsp Ginger-Garlic Paste
  • 1 cup chopped Onions
  • 2 chopped Green Chillies
  • 1/2 tsp Dhania (Coriander) powder
  • 1 tbsp Rice Flour
  • 1 tsp Turmeric
  • 1 tsp Red Chilli Powder
  • 2 tsp Oil
  • 1/2 cup Water
  • Salt to taste


Clean the Shrimp thoroughly and salt to preserve. Apply turmeric. Then add ginger-garlic paste and red chilli powder. Then place in a vessel, pour  water and then boil until it is well cooked. Then take a separate pan add oil and fry onions until Golden Brown. Then add dhania powder.

Then add cooked Shrimp to the frying pan. Fry for a while until it turns golden brown. Sprinkle rice flour. Sprinkle coriander.



Chintapandu Rasam (Tamarind Rasam) w/ Basmati Rice


  • 1/2 cup Tamarind pulp
  • 1 tsp Mustard seeds
  • 1/2 tsp Urad dal
  • 1/2 tsp Fenugreek
  • 1/2 tsp Oil
  • 1 cup Water
  • 2 Red Chillies (dried)
  • Cilantro



Take pulp and set aside in a cup. Then in a vessel, add oil , then mustard seeds, urad dal,  methi (fenugreek) and fry all. When it starts to crackle then pour tamarind pulp and add 1 cup water. Then add crushed garlic 2 pods. Then add 2 red chillies. Then boil. Salt to taste. Garnish with cilantro.

Gongura Mamsam (Roselle Leaf Mutton)


  • 1/4 kilo Mutton
  • 2 cups Gongura/Roselle Leaves
  • 2 Onions chopped
  • 3 Green Chillies
  • 2 tsp Ginger-Garlic Paste
  • 2 tsp Red Chilli Powder
  • 2 tsp Garam Masala
  • 1 tsp Turmeric powder
  • 1/4 Cup water
  • 3 tsp Cooking Oil


Clean and cut the Mutton into cubes. Pressure cook mutton with ginger-garlic paste and turmeric powder. After 2nd whistle, turn cooker off. Finely chop Gongura leaves. Add chopped onions into frying pan with oil. Slit green chillies and place in pan with Gongura. Fry until de-colorization. Add water and to the pan and close the lid for 5 minutes.

Then add pressure cooked mutton to frying pan with garam masala and red chilli powder. Mix and add salt. Close the lid again and ensure that mutton is cooked and sauce congeals. Garnish with kothimeera (cilantro). Serves 4.


Royyalu Koora (Andhra Shrimp Curry) prawn-fry


  • 1 lb Shrimp
  • 1 chopped Onion
  • 2 large Bay Leaves
  • 4 Cloves
  • 1/2 Inch Ginger
  • 4 large Garlic Pods
  • 1 tsp Turmeric
  • 2 small Green Chillies
  • 1/2 tsp Chilli Powder
  • 1/2 tsp Coriander Powder (Dhania)
  • 1 tsp Garam Masala


Grate Ginger and Garlic and blend into a paste. Place it and remaining ingredients in large stir fry vat.  Cook until shrimp and gravy are deep brown. Serves 6.

Kodi Koora (Andhra Chicken Curry)


  • 4 Chicken drumsticks
  • 1/2 lb Boneless chicken
  • 2 tsp Dhania powder
  • 2 tsp Red Chilli Powder
  • 2 tsp Ginger-Garlic Paste
  • 2 tsp Garam Masala
  • 1 cup sliced Onions
  • 4 Green Chillies sliced
  • 1/4 chopped Cilantro
  • 1 tsp Oil
  • 1 Bay leaf


Clean the chicken and cut as needed. Place  oil and bay leaf and fry. Then add ginger-garlic paste and turmeric–continue to fry. Then add red chilli powder. Finally, place chicken and fry. Then add water and stir well and place the lid on for 5 min. Then add dhania powder and garam masala and fry for a while again. Then cover lid again and cook for 3-5 min. Then add salt to taste. Check if chicken is cooked well, then garnish with cilantro.

Nellore Chaapala pulusu (Fish in Andhra Tamarind Sauce)


While Chaapala vepadu (fish fry) is considered a delicacy in and of itself, I have selected pulusu for this menu as it is a unique Andhra specialty that uses a Tamarind sauce–which will pair well with the Tamarind Rasam.


  • 1 lb your choice of fish (i.e. Korameen, Catfish, Salmon)
  • 2 Onions, chopped
  • 4 Green Chillies
  • 5 tbp chopped Cilantro
  • 4 tsp Red Chilli Powder
  • 1/2 Thick Tamarind Pulp
  • 1 tbsp Ginger-Garlic Paste
  • 1 tsp Turmeric
  • 1 tbsp Rice flour
  • 1 tbsp oil to fry
  • Salt to taste


Clean the fish and place in a bowl. Take a separate vessel and place the oil in it, as well as chopped onions and slit green chillies and fry all. Then place ginger-garlic paste, and fry that as well. Add fish pieces and lightly fry.  Pour Tamarind (chintapandu) pulp, and add 1/2 cup water. Then add turmeric and red chilli powder. Add salt to taste and curry leaves.

When it all starts boiling, gently add fish pieces. Boil on slow fire for 5 minutes, and cover with lid. Make a rice flour paste in a separate cup.  Add to fish pulusu and stir it gently. You will see pulusu thicken and ready to eat.  Garnish with cilantro.Serves 4.


Kodi Vepadu (Andhra Chicken Fry)


  • 1 lb Chicken (preferably boneless)
  • 1 Large Bay leaf
  • 2 chopped Onions
  • 5 cloves Garlic + I inch grated ginger (make paste)
  • 1/2 ssp Cumin
  • 3/4 ssp Coriander Powder
  • 1 tsp Pepper
  • 1 tsp Garam Masala
  • 1 ssp Turmeric
  • 1 ssp Chilli Powder


First fry bay leaf, onions, and ginger-garlic paste. After few minutes, add cumin through turmeric. Finally add Chicken and fry for at least 10 minutes. Serves 5.


Chaapala Vepadu (Andhra Fish Fry)


  • 1 lb Catfish fillets
  • 5 cloves Garlic + 1 Onion (Blend)
  • 1 inch Ginger
  • 4 Cloves
  • 1 stick Cinnamon
  • 1 clove Cardamom
  • 1 ssp Turmeric
  • 1 and 1/2 ssp Chilli Powder
  • 1 tbsp Salt
  • 1 tbsp Cumin
  • 1 tbsp Garam Masala



Clean and salt fish fillets and place in corning ware bowl. After blending onion and garlic in one paste, and ginger, cinnamon, clove, cardamom, and turmeric in another paste pour over fish fillets. Marinate in fridge for several hours (3-6 hours at least) with aluminium sheet covering. After marinating, place in over with sheet cover still on. Bake for 45 minutes at 350 degrees Fahrenheit. Remove sheet during last 5 minutes so gravy will congeal. Mint stalk optional. Serves 5.

(Phew, that was a LOT of meat items–especially for a vegetarian!  surprised. Here are some Veg entrees to balance out the rajas with some sattva smile )


Palakura Pappu (Spinach Dal)

 Spinach-Garlic Dal with Rice


  • 1 cup Toor Dal
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Urad dal
  • 5 Curry leaves
  • 3 Green Chillies
  • 1 pinch Turmeric
  • 1/2 cup Water
  •  Cooking Oil


Cook Toor dal in pressure cooker and then mash well. Cook spinach in a separate vessel (moistened with oil) with  mustard seeds, urad dal, cumin, curry leaves, and green chillies. Fry well and then add chopped spinach. Add a pinch of turmeric and fry again. Add water (or as much for preferred consistency). When the spinach changes from dark green to a lighter shade, then add cook Toor dal.  Stir well then add salt to taste. Serves 4.


Cabbage Koora



  • 2 cup finely chopped Cabbage
  • 3 tbsp Coconut powder
  • 1 tbsp Channa dal
  • 4 Green Chillies
  • 5 tbsp chopped Onion
  • 1 tsp Mustard
  • 1 tsp Urad
  • 1 tsp Cumin
  • 4 pods of Garlic
  • Salt to taste
  • 1 tsp Oil


Pour oil in a vessel. Add mustard, urad, channa dal, and cumin, and fry well. Then add green chillies, crushed garlic, and onions. Then add curry leaves and cabbage. Then fry on a slow fire. No water. When it is well cooked. Sprinkle with coconut powder. Serves 6.

Chikkudu Kayya koora (Green Beans Curry)


  •  1 pkg Green Beans
  • 1 ssp Turmeric
  • 1/2 ssp Red Chilli Powder
  • 1 ssp Cumin + 4 Cloves Garlic (Crush together w/ Mortar & Pestle)
  • 1/2 ssp Mustard Seeds
  • 1 ssp Urad Dal
  • 1/2 Chopped Onion
  • Salt to Taste
  • Grated Coconut for Presentation


Sautee for 10-15 minutes. Serves 5.

Perugu Annam (Yogurt Rice)

No Andhra meal is complete without a required (some would write “medically” before that…hee hee) serving of yogurt, to cool the stomach. Yogurt rice is a standard offering at the end of a meal. Recommended with Gongura pickle.

Daddojanam, Thair Sadam, Dahi Chawal or Curd Rice


  • 2 cups Yogurt
  • 1 cup cooked Rice
  •  1 tsp Oil
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Urad dal
  •  pinch of Asafoetida
  • 2 green Chillis chopped
  • 1 dried Red chili
  • 5 Curry leaves


Cook rice and slightly mash it. Heat oil and fry mustard seeds until they crack, then add dal and remaining ingredients. When dal becomes brown—garnish mix with mixed yogurt rice. Salt to taste. Add coriander to garnish.

Side Dishes


Find In store!



Lemon drink with Honey (Theeya Nimma Rasam)

Nothing complements a hot, meat heavy meal better than some lemon juice. This Andhra style lemonade is the ideal side drink for your Andhra Mamsa Vindu.


  • 4 Lemons
  • 1/2 cup Honey
  • Salt to taste
  • 4 cups Cold Water


Squeeze the lemons into a cup. Stir and even beat honey with lemon juice. Then mix with water. Serves 4.

Majjiga Allam (Buttermilk w/ Ginger) and Karave Paaku (curry leaves)

Indian Yogurt, Ginger and Kavvam

After all that rajasic food, digestion is very important. Nothing cools the stomach while making it healthier than some buttermilk with ginger. Have this wonderful drink at the end of the meal.


Kakinada Kaaja



  • 3 cups Sugar
  • 2 cups Maida (all purpose flour)
  • 1 cup Water
  • 1 and 1/2 cup Water for Syrup (paakam)
  • 5 tbsp of Melted Ghee
  • 5 pods Cardamom
  • 1 cup Oil


Prepare dough by adding ghee and water to flour. Once dough is made, keep it aside for 35 minutes. Prepare syrup by boiling sugar for few minutes. When it has reached a boil then remove it and add crushed cardamom powder. Then keep it aside.

Kneed the dough well and divide into even balls (the size of small limes). Then flatten like a puri and apply ghee. Roll the puri and then press each piece to create layers of varying depth. Then heat the oil. When it is ready, drop the dough pieces gently. Cook on medium. When it is golden brown, then drop them in sugar syrup. Repeat with each batch. Then leave in syrup for 15 minutes and place on clean plate to dry.


Kova Kajjikayya


Filling (poornam):

  •  1 and ½ cup powdered Jaggery
  • 2 cups powdered Coconut
  • ¼ cup Milk
  • 2 pods Elatchi (cardamom) powder

Mix powdered Coconut with  powdered Jaggery or Brown Sugar. Add Milk to wet this. Place on non-stick pan until it thickens. Then add elatchi  powder, no shells.


  • 2 cups powdered sugar
  • 2 tsp Rosewater
  • 1 and ¼ cup whipping cream
  • 1 cup milk powder


Make balls of desired size. Keep aside in a plate.Put shell ingredients in a vessel and stir in slow fire until it becomes thick. It should congeal. Then turn off and let it cool. Take kova ball and press it on wax paper to make puri. Then put a ball of coconut filling. It should cover whole filling, but can be oval or spherical. I prefer oval. If shell starts to crack or harden, use milk to soften.


And there we have it ladies and gents–a true Telugu Nonveg Thaali–that’s “thaali” not “Thalli”   biggrin. With all those varieties, it is an Authentic Andhra Vindu for Mamsaharis.  I hope Nripathi appreciates me putting aside my veggie sensibilities to put this together    cool. Enjoy!–or as we say in acchu Telugu:

Kadupaara Bhujinchandi!


Introducing New Blogger: Velugu Thalli

Hello everyone, I am Velugu Thalli! Welcome to my kitchen! Along with cuisine, I will also be blogging periodically on fashion, cinema, acchu Telugu, and jewelry—especially jewelry…I like jewelry 😉

With my first blog post, I will be spotlighting the famous Andhra Bhojanam It is well known that the way to a man’s heart is through his stomach, and so, the way to an Andhra man’s heart is through Andhra vanta (cuisine).

“Vivaha bhojambus” aside, Andhra has a rich and distinct culinary tradition. Here is a traditional Andhra vindu (feast) that we recommend for even the pickiest and haughtiest foodie (additional suggestions welcome from readers!). Bon apetit—or as as we say in proper acchu Telugu “vollu telleekunda thinandi”…(just kidding)

Kangari paddakkandi…”mekkandi” ani analeydu kada 😉

Nijamaina acchu telugu lo ilaa chepthaamu (in real proper accha Telugu this is how we really say Bon Apetit):

“Kadupaara bhujinchandi”  



  • Chekkalu
  • Minapa Garelu w/ Pacchadi
  • Pulihora
  • Tomato Rasam
  • Tomato Pappu
  • Benda kayya Vepadu
  • Perugu Annam w/ Uragayya
  • Kobari Neelu
  • Thokkudu Laddu
  • Ariselu
  • Pootha Rekalu




Photo: Rajis Kitchen


  • 3 cups rice flour
  • 1 cup maida/all purpose flour
  • ½ cup rava/cream of wheat
  • 1-2 table spoons chili powder
  • 1 table spoon cumin
  • 3 table spoons sesame seeds
  • 10 -15 curry leaves
  • 3 table soons yogurt
  • 1/3 cup butter
  • ½ cup chopped onions
  • Salt to taste
  • 1 and ¼ cup water


Mix all in a bowl to make batter. Take pre-oiled aluminum foil paper, and place 2 inch diameter balls in it. Press balls to make discs. Place 5-10 ten discs in medium boiling oil at a time. Boil each set 2-3 minutes—or it becomes crispy/light brown.

Minapa Garelu—Urad dal vadas

Photo: Pavani’s Dishes


  • 1 cup urad dal
  • 1tea spoon salt
  • 2 green chilis (chopped)
  • 1 inch ginger grated
  • Oil to fry
  • Salt to taste


Soak urad dal for 5-6 hours. Drain well. Add green chili ginger and salt, along with 5 table spoons water and blend until smooth. Heat oil to medium boil. Take a small ball of dough with a moistened hand, and make palm sized balls, with a hole in the middle. Press balls on foil paper. Place gently in oil for 2-3 minutes or until golden brown (flip ball half way through frying it).


Gongura pacchadi

Photo:Indian Good Eats

Tomato Pacchadi

Photo: Aahaaram



Pulihora-The famous tamarind rice of Andhra

Chintapandu Pulihora
Photo: Simple Food Bowl


  • 2 cups long grain rice
  • 3 cups water
  • ½ table spoon cumin seeds
  • 1 table spoon sesame seeds
  • 1 table spoon vegetable oil
  • 5 table spoons tamarind sauce(1/2 cup hot water, lemon sized tamarind boiled in a bowl.Squeeze tamarind pulp to make a thick sauce)
  • ½ tea spoon turmeric
  • 2 and ½ teaspoons of salt
  • 4 table spoons oil
  • 4-5 red chilis
  • 2 table spoons channa dal
  • 1 table spoon urad dal
  • ½ teaspoon mustard
  • ½ teaspoon cumin
  • few dry curry leaves
  • and pinch of asafoetida.


Wash and cook rice. Rice should not be sticky. Add salt, oil, turmeric, and all seasoning ingredients in pan fry until dal is golden brown. Then add this to bowl of cooked rice and mix thoroughly. Add coriander for garnish.      

Tomato Rasam

Photo: Shail’s Kitchen


  • 1qt Tomato Puree
  • 1 small spoon Mustard Seeds
  • 1 small spoon Urad Dal
  • 1 small spoon Cumin
  • 1/2 small spoon Chili Powder
  • 1 Table Spoon Salt
  • 1 Table Spoon Pepper
  • 4 Dried Red Chilis
  • 4 Garlic Cloves
  • 1 small spoon Chaaru/Rasam Powder
  • Corander or Curry Leaves
  • Water as Needed


Lightly fry mustard seeds, cumin, and garlic. When mustard seeds have cracked add remaining ingredients. Boil for 20 minutes. Garnish with Coriander leaves. Serve with rice.

Tomato Pappu

Photo: V. Balusani


  • 2 Tomatoes chopped
  • 3 Green Chilis
  • 1/2 Tea spoon Cumin
  • 10 Curry Leaves
  • 1/2 Tea spoon Asafoetida
  • 1 Tea spoon Mustard Seeds
  • 1 Tea Spoon Urad Dal
  • 1 cup cooked and Mashed Toor Dal
  • 1/2 Tea spoon Turmeric
  • 1 Table spoon Oil


Heat oil and add mustard seeds. After seeds crack, add Urad dal, cumin, asafoetida, curry leaves, and turmeric. Add tomatoes and 4 table spoons water.

When the tomatoes become soft, add Toor dal. Then add 1/3 cup water. Mix well. Cook on low heat for 5 minutes. Add coriander to garnish. Serve with rice.


Benda kayya Vepaudu (okra fry)  

Photo: My Culinary World



  • 2 cups chopped Okra
  • 2 Green Chilis sliced
  • 1 small chopped Onion
  • 1 and 1/2 Table spoons Oil
  • 1 Tea spoon Mustard Seeds
  • 1/2 Tea spoon Turmeric
  • 1 Tea spool Urad Dal
  • 1/4 Tea spoon Cumin
  • 10 Curry Leaves
  • 1 pinch Asafoetida


Heat oil in a large pan. Add mustard seeds. When they crack, add urad dal. Add remaining ingredients. Stir until Golden Brown. Add salt to taste.


“Balare appadalu”–papad

selling home made papads appadalu only 2/-each - Home - Furniture - Garden Supplies
Photo: OLX.in

No Andhra meal is complete without the crispy, savory goodness of Appadaalu, as a complementary side.


Perugu annam with  Uraggayya(pickle): Avakayya (mango), nimakayya (lemon), chintakkayya (red chili)


Daddojanam, Thair Sadam, Dahi Chawal or Curd Rice
Photo: Aahaaram


  • 2 cups Yogurt
  • 1 cup cookedRice
  •  1 tsp Oil
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Urad dal
  •  pinch of Asafoetida
  • 2 green Chillis chopped
  • 1 dried Red chili
  • 5 Curry leaves



Cook rice and slightly mash it. Heat oil and fry mustard seeds until they crack, then add dal and remaining ingredients. When dal becomes brown—garnish mix with mixed yogurt rice. Salt to taste. Add coriander to garnish.      

Drink: Kobari Neelu (Chilled Coconut Water)      

File:Coconut Drink, Pangandaran.JPG
Photo: Wikipedia



Phew!! Alasi poyyaanu…

You can find the remaining dishes at your local indian store/sweet shop.😉

Thokkudu laddoo

Photo: Laddu Gopal


Photo: Sahadev Reddy Sweets

  Pootha rekulu-Paper sweet


Better known as “paper sweet”, this trademarked Andhra tradition is the perfect light icing on your proverbial cake. 

Photo: Honey Foods


ENJOY!!! 😀