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The ting and tang of Andhra palate
The vast variety and taste of Andhra Pradesh, Telegana and Rayalaseema have distinctive flavours, where in semi-arid Telegana region millet-based breads (roti) is predominant staple food, while rice, is irrigated in Andhra and Rayalaseema, regions and ragi is popular in Rayalaseema regions, which is predominantly semi-arid.
By
migrator
migrator
Chennai
Many of the curries (known as koora), snacks and sweets vary in preparation and name in the different regions. Andhra Pradesh is the leading producer of red chillies, rice, and Telangana leading producer of millets. They influence liberal use of spices — making the food one of the richest and spiciest in the world. Vegetarian food as well as meat and seafood (from coastal areas) feature prominently in their menus. Dal , tomato and tamarind, are largely used for cooking curries. Spicy and hot varieties of pickles form an important part of Telugu cuisine.Â
My memories still wander around my friend Sheila’s grandmother‘s lovely home, where her kitchen opened into a beautiful wide backyard with tulasi plant, hibiscus plants and coconut trees. Amidst this natural setting, her grandmother used to cook the most amazing food and whenever we had holidays in college, we would rush off from the hostel to enjoy her cuisine. She was always busy with guests but found time for all of us.Â
Nanamma (grandmother in Telugu) followed strict ethics while cooking. Food was cooked only after taking a bath and reading prayers. From the morning filter coffee to dinner, she was in the kitchen cooking. She would mix rice with allam pachidi and ghee and serve us, while we sat down in a circle. I have taken down the recipe of the pachidi and would love to share with you all.
ALLAM PACHIDI
Allam pachadi is an all-time favorite side dish and goes with anything. This is an authentic, traditional pickle/chutney/ thokku of Andhra Pradesh. It can be even used as a dip or spread. It can be spread on rotis and rolled. It tastes great with idli, dosa and pesarratu . It can be mixed in hot rice and paired with some raitha. This flavorful and spicy pickle/chutney stays fresh for as long as two months.
Serves 4, Calories -240 calories per ladleful
Ingredients
1 tsp.- Channa dal
2- Red chillies500g- Ginger
1- Big lemon-sized ball of tamarind
5 tbsp.- Red chili powder
6 tbsp.- Jiggery powder
7 1 tbsp.- Crystal salt
8150 ml- Gingerly oil
For seasoning
1 tsp. - Mustard seeds
Curry leaves
A pinch of aofetidia.Â
Method:
- Wash the ginger well without any dirt and wipe them dry.
- Peel the skin and cut them to small pieces.
- Boil 50 ml of water and soak the tamarind in the hot water.
- Wait till the hot water gets cooled.
- Now take a bigger size mixer jar and add the ginger pieces, jaggery powder, salt, red chilli powder and the soaked tamarind (without water) into it and grind to a fine smooth paste.
- Then add the water in which the tamarind was soaked and grind further.
- Transfer the paste to a broad bowl.
- Heat a wok with 150 ml of gingely / sesame oil.
- Add the seasoning ingredients.
- When the channa dal becomes roasted red , pour the oil on the ginger paste in the bowlÂ
COOKING TIPSÂ
Many of us put cold water to boiled noodles to separate them. It’s wrong, rather put a little fresh oil and spread them on kitchen’s marble platform. They will remain nice, shiny and will have longer shelf life.Â
The writer is a chef and author of Festive Offerings to the Gods
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