CONTENTS ~ Cooking at home with Pedatha
The Pages of Contents listed below is from our Andhra vegetarian cookbook. Green links are those recipes which have been posted on our site. To view many of these traditional recipes which have been tried & tested by bloggers across the globe, click here.
Whose food I eat, her song I sing – A tribute by Pedatha’s son A P Parigi
Pedatha…an inspiration – An introduction by Sarala Surya Rao
A tryst with tradition – Authors’ note by Jigyasa & Pratibha
Andhra pachchadis are spicy chutneys to be mixed into rice with a dollop of ghee. However, you may also enjoy them as a spread on toast, or as an accompaniment with idlis, dosais and chapatis. The best way to mix a pachchadi into rice as done in South India is with your palm and fingers working in precise unison.
SPINACH CHUTNEY Pālakoora Pachchadi
BRINJAL CHUTNEY Vankāya Pachchadi
MILKY BRINJAL CHUTNEY Iguru Pachchadi
MELON CUCUMBER CHUTNEY Nakka Dhōsakāya Pachchadi
CUCUMBER SWEET AND SOUR CHUTNEY Theeya Dhōsakāya Pulusu Pachchadi
CURRY LEAF CHUTNEY Karivēpāku Pachchadi
GINGER CHUTNEY Allam Pachchadi
COCONUT CHUTNEY Kobbarikāya Pachchadi
ONION CHUTNEY Ullipāya Pachchadi
SPICY CARROT CHUTNEY Carrot Pachchadi
GREEN GRAM CHUTNEY Pesarapappu Pachchadi
RAW MANGO CHUTNEY Māmidikāya Pachchadi
CHUTNEY WITH SOUR GREENS Gōngoora Pachchadi
RIPE RED CHILLY PICKLE Korivikāram
GRATED MANGO PICKLE Māmidikāya Thokku
A typical Andhra meal would be incomplete without an array of interesting podis to choose from. Made with different grams and spices, each has its own unique flavour and usage. Mixed into steamed rice with a dollop of ghee/oil or served as an accompaniment to idlis and dosais, these powders have made Andhra cuisine famous.
SESAME SEED POWDER Nuvvulu Podi
POWDERED CHUTNEY Podi Chutney
CURRY LEAF POWDER Karivēpāku Podi
CORIANDER LEAF POWDER Kothimeeri Podi
RED GRAM POWDER Kandhi Podi
BRINJAL RICE POWDER Vāngi Bāth Podi
CURRY POWDER Koora Podi
SAMBAR POWDER Sāmbār Podi
RASAM POWDER Chāru Podi
Although Andhra cuisine is famous for its spread of pachchadis and podis as accompaniments to its staple fluffy, white steamed rice, there are also some specialty rice dishes. A sure success, these recipes are well worth their time and effort. Pedatha’s Vāngi bāth is the family’s absolute favourite, while her Bisi bele huli has never seen leftovers. Both of these speak of the Karnataka influence in her cooking.
SPICY DAL AND VEGETABLE RICE Bisi Bele Huli
BRINJAL RICE Vāngi Bāth
TANGY TAMARIND RICE Pulihōrā
RAW MANGO RICE Māmidikāya Annam
CURD (YOGURT) RICE Dhadhyōdhanam
Simple or exotic, these delicious side-dishes to an Andhra meal are characterized by Pedatha’s special touch. Some of them are wholesome enough to be a complete meal when eaten with rice. Naturally, all vegetables should be washed well before cooking, but Pedatha says take greater care with greens as they tend to be gritty.
LEAFY VEGETABLE Thōtakoora Koora
FRESH FENUGREEK VEGETABLE Menthi Koora
BANANA STEM VEGETABLE Aratidhoota Koora
POTATO WITH GREENS Bangāladhumpa Koora
BRINJAL PASTY VEGETABLE Vankāya Muddha Koora
BROAD BEANS VEGETABLE Peddha Chikkudukāya Koora
MUSTARD FLAVOURED VEGETABLE Āva Pettina Koora
BEANS WITH STEAMED GRAM Pātōli
BRINJAL ROAST Vankāya Vēpudu
DALS Pappu, Chāru
This protein packed section consists of the gravy accompaniments to rice. In contrast to the chutneys and powders, many of the dals or ‘pappu’ as they are called in Telugu, are not as spicy. There are exceptions to the rule, like the Pindimiriyam, which is as peppery as its name suggests.
RED GRAM WITH SPINACH Pālakoora Pappu
DAL WITH BANANA STEM Aratidhoota Pappu
GREEN GRAM WITH RIDGE GOURD Beerakāya Pesarapappu
DAL WITH TOMATOES Tamātā Pappu
DAL WITH TENDER TAMARIND LEAVES Chintha Chiguru Pappu
SAMBAR WITH VEGETABLES Sāmbār
PEPPER FLAVOURED DAL WITH VEGETABLES Pindimiriyam
VEGETABLES IN A SWEET AND SOUR GRAVY Theeyati Pulusu
SWEET RASAM Theeyati Chāru
Recipes using yogurt (perugu) or buttermilk (majjiga) can be found in every state of India. When cooked with a combination of spices and vegetables, they can be very appetizing indeed. The last course of an Andhra meal, like most other Indian meals ends with yogurt to balance out all the indulgences of spices and oil.
A GRAVY WITH YOGURT Majjiga Pulusu
GREENS IN YOGURT Ākukoora Majjiga Pulusu
BANANA STEM IN SPICED YOGURT Aratidhoota Perugu Pachchadi
FENUGREEK FLAVOURED BUTTERMILK Menthi Majjiga
Far from the eye-watering chillies, here are some delicious sweets to complement a meal. These are recipes that Pedatha, more a lover of chillies rather than sugar or jaggery, does not indulge in too often. In fact, the standing joke in the family is that she would happily cook an entire meal for an army, but for dessert, pack the children off to the nearby sweet shop.
SWEET PANCAKES Bobbatlu
EXOTIC ALMOND DESSERT Bādām Pāyasam
MILK AND GRAM DESSERT Pesarapappu Pāyasam
SEMOLINA COCONUT BALLS Kobbarikāya Ravva Laddu
SEMOLINA FUDGE Ravva Kēsari
GRAM BALLS Minapasunni
No Indian meal is complete without the crunch of poppadams and vadiyālu. Dozens of readymade varieties specific to each region are available in all Indian grocery stores. Sunny summer terraces with sheets of drying vadiyālu, is a sight that conjures up childhood memories for many of us.
PUMPKIN CRISPIES Gummadikāya Vadiyālu
BEATEN RICE CRISPIES Atukulu Vadiyālu
SUN DRIED CHILLIES Majjiga Mirapakāya
SPECIAL TOUCH Chethi ruchi
This section comprises of special tips regarding certain ingredients and very handy tips when making the different recipes given by Pedatha herself.
Here are some typical Andhra menus as guidelines for an authentic meal that can be prepared by anyone unfamiliar with Andhra cuisine.
All the ingredients featured in the recipes have been explained in 3 different languages (english, telugu & hindi) and shown in colourful photographs.