T H E M E CUISINE cuisines are the chekkalu, mirapakya bajji, kaarapoosa, guggillu, bondaalu, boondi and many more. Onion pakodas, vadas, murku (roundels of rice flour that are deep fried), and appadams are some of the other famous snacks germane to the state. Some of the non-vegetarian delicacies of the state with a rich culinary heritage are kodi iguru or your chicken fry, kodi pulusu or chicken gravy, and gongura mutton, etc. Sea foods play their role in Andhra cuisines, and fish and prawns comprise the major sea foods of the state. They are mainly savoured with curry in sesame and coconut oils along with grounded pepper, and are had with rice. The popular sweet tastes of the state are manifested through putharekulu, bandhar ladoo, kakinada kaja, putharekulu, bobbatlu, and booralu among others. Ghee plays an important role in the preparation of all these wonderful sweets. However, without a special focus on the cuisines from Telangana and Rayalaseema region, no write-up on Andhra cuisines can have a holistic flavour.
The Flavours of Telangana and Rayalaseema The western region of Andhra Pradesh is known as Telengana. It has been lately attracting political headlines, but the region is also famous for its tastes and flavours. The cuisine of the Telangana region has influences of Persian and Afghan cuisines. This is because Telangana region has a history of being under the rule of Muslim kings. Jonna rotte (sorghum), sajja rotte (penisetum), and uppudi pindi (broken rice) are some of the distinctive dishes of the Telangana region. Ulli akku kura or spring onion curry, kakaraya pulusu or a gravy made of
bittergourd, rasam, karapu annam or chilli rice, etc. are some of the well known vegetarian dishes of the region, while chapala pulusu or fish gravy, guddu pulusu or egg pulusu, are some of the popular nonvegetarian items from the region. When you visit the Telangana region don’t miss out on its sumptuous snacks like billavakka and sakinalu. The former is a deep fried snack prepared with rice flour, while the later is a traditional snack made of rice flour and seasame seeds, which is generally prepared during the Sankranti festival. The authentic tastes and aroma of the Rayalaseema region is manifested through alsandala vada, ulavacharu, peetala kura, brain fry, liver fry and prawn iguru, which can be combined with sajja or jonna rotte and raagi sankati to get authentic feel of Rayalaseema cuisine. Some of the popular sweets of Rayalaseema region are pala kova, rava laddu, jilebi and pakam undalu; a mixture of steam rice flour, ground nuts and jaggery. Borugu undalu; made with corn of jowar and jaggery, is another of the popular sweet tastes of the region.
The Art of Presentation Traditionally, food in Andhra Pradesh is eaten on a banana leaf, in a floor seated arrangement. Before the meal begins, a little water is sprinkled around the banana leaf, signaling that the food can now be served. A little ghee is served with the rice. Usually the rice in traditional Andhra cuisines is accompanied with a dry curry. A formal, elaborate and typical Andhra meal comprises of nearly five types of dishes, which are interspersed with hot pickles, chutneys, powders, etc. Curd is served as a cooling element which can somewhat compensate for the hot spices.
Serving a Slice of Andhra Pradesh At Dakshin, Andhra cuisines play a pivotal role. “At Dakshin, our menu offers an extensive array of signature dishes, which include an impressive variety of Andhra delicacies,” asserted Velumurugan. At Dakshin, the lovers of Andhra specialties can choose from a range of sumptuous dishes such as gongura mamsam (mutton simmered in creamy sorrel leaf puree with chilies), royyala vepudu (prawns tossed with brown onions, tomato, ginger, garlic and ground spices), chapala pulusu (cubes of seer fish simmered in a combination of tomatoes and tamarind gravy), kodi koora
Oct-Nov ’11
Hammer Food & Beverage Business Review
Chef Velumurugan Special Gongura Mamsam (2 portions) Ingredients Mutton curry Mutton stock Gongura leaves paste Ginger garlic paste Garam masala powder Green chillies Coriander powder Jeera powder Chopped onion Salt Water
- 500 gm - 100 ml - 20 gm - 20 gm - 15 gm - 06 Nos. - 15 gm - 10 gm - 100 gm - To taste - Sufficient
Method Heat the oil. Add onions and saute till the golden hue is reached. Add ginger garlic paste and gongura leaves, garam masala, green chillies, and jeera powder. Add the mutton with 3 cups of water. Bring to boil and cook in high flame till the mutton is cooked and the water is evaporated. Add the rest of ingredients, and saute till the raw flavour of the masala disappears. Garnish with coriander leaves. (succulent pieces of chicken cooked in a spicy gravy), tomato pappu (lentils cooked with tomatoes, onions and green chillies; tempered with mustard and garlic), perugu pulusu (churned yoghurt tempered with chillies, mustard, onions and tomatoes), putta kokula masala (button mushrooms tossed in garlic, chillies and tomato masala), bendakai pulusu (okra simmered in a spicy and tangy gravy made of tomatoes, tamarind and chillies) and amraoti kodi biryani (spicy Andhra style chicken biryani served with pickle and patchadi). “In my cooking, each ingredient is very carefully selected and the dishes are cooked using traditional recipes that have been passed down from generation to generation,” informed Velumurugan. At The Westin Hyderabad Mindspace, we offer a huge selection of Andhra dishes to our guests, and each dish is carefully prepared to achieve the right balance of the spices, without deviating from the authenticity of the dish. However, we are quite flexible towards our guests’ needs and our endeavor is always to offer the best to our guests,” explained Rakesh Anand. ■
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