Desi Fiesta

Andhra Pradesh Ugadi Meals | Adhra Pradesh Thali

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Thali recipes

I know its going to be a very long post as you might have seen the title Andhra meals and I had too prepare all those yummy traditional dishes which I wanted my H to experience in a thali. Oh yeah its Going to be a very very hectic Month for me and our Blogging marathon members who are doing Mega marathon this month. Few months back I was so excited about this Mega marathon and now am a little tensed as We have to explore all the states in India and I have No idea How I am going to complete this month mega marathon But still hoping to complete it some how. When I told my H am going to do mega marathon on Indian states , he was much more excited than me but I am so tensed still bcoz I have only 2 states done till now and still haven’t decided the recipes for other states. Now I leave to god and with all your encouragements will surely try best to bring some recipes from our very own Indian States. Thanks to valli for this teriffic Idea of making us cook Indian state recipes , we all BM members should get PHD after finishing this marathon as there is Lot n Lot n Lot of hard work and information have been collected before we started this marathon .Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#39.

So to my readers be hold we are going to stop by all the Indian states in alphabetical order and I know It might be a interesting journey to all the people watching us . Coming to the First state It is Our family fav state cuisine Andhra Cuisine . We back in chennai always enjoyed the andhra meals with paruppu and dal podi they use to serve with steaming rice and also the goghura pickle to accompany I miss them here and so came the idea of making a complete andhra thali yes it might be missing some dishes Likes Ugadi pachadi, Paruppu Podi but I tried my best to cook everything possible and present . I have made Hyderbadi Biryani earlier so didn’t want to repeat the same.As ugadi festival starts from today I thought why not I prepare a full fletched andhra meals Including the traditional sweets and savories and some andhra spl dishes which I wanted to try from long. 

Indian Thali

Now Before Moving to the recipe I wanted to share few things about Ugadi festival. Ugadi is the telugu new year, as per the telugu calender new year begins from today. I would Like to share here Being mawari from rajasthan we too celebrate this days as our new year and do poojas for 9 days we call it “Nourtha”, At some homes they do fasting and do poojas every day making some bhog for our Kulathevam/ Goddess. So as I have just finished the pooja at my home celebrating ugadi via blogging. Now I will not waste time and start with my menu.

ugadi - telugu new year
Andhra traditional recipes

Andhra Thali Menu
Punugulu
Plain Rice
Puliyodhara
Tomato Pappu
Tomato Pappu Charu
Plain Curd
Carrot Veppudu
Bendakaya Veppudu
Guthi vankaya Koora
Gulab Jamun
Bobbatlu
Poli  Boorelu 
Sunnundalu
In this thali I have added Store bought gogura  pickle, MTR gulab jamun Mix and Frozen medu vada rest all are Home made.

Punugulu


Punugulu is a snack fromcoastal regions of andhra generally enjoyed with tea/ coffee. If you have some leftover idli/ dosa batter preferably Dosa batter  then this the perfect evening snack to enjoy . Being a very popular street food I made its as a stater snack for this andhra thali. We loved this a lot ..
Ingredients 

Ingredients


Dosa Batter – 1 cup
Onions – 3-4 tbsp ( Finely chopped)
Rice flour – 1 tbsp
Semolina – 1 tbsp
Curry leaves – 1 sprig, finely chopped
Coriander leaves – 1 tbsp (chopped)
Cumin seeds – 1/4 tsp
Green chillies – 2-3 Nos ( adjust according to your taste)
Salt to taste
Oil for deep frying

Method

  • In a bowl Mix all the ingredients  above except oil for frying.
  • Keep them aside for 20 -30 Mins.
  • Heat oil in a pan, once the oil is hot simmer the flame.
  • Add  a tbsp of batter at a time using a spoon or You can use your hand to make small size round pakoda type.
  • Fry them in medium flame till they are golden brown from all sides.
  • Using perforated  ladle remove the fried punugulu and drain the excess oil in a kitchen towl.
  • Enjoy them Hot with green chutney or sauce. 
                                         Puliyodhara/ Puliyohara

Ingredients

Steamed Rice – I had steamed 1 cup raw rice

Tamarind – lemon sized ball

Mustard powder – 1/2 tsp

Urad dal – 1 tbsp
Bengal gram/channa dal- 1 tbsp
Peanuts – 2 tbsp

Turmeric powder – 1/4 tsp

Sambhar pd – 1/2 tsp
Oil – 3 tbsp
Mustard seeds -1 tsp
Green chillies – 3 ( Slit)
Red chillies – 4 Nos
Ginger (finely chopped) – 2 tsp
Curry leaves – 1 sprig
Method
  • Precook rice in such away that the grain are seperated
  • Soak tamarind in hot water for 15 – 20 minutes and extract 1 cup of thick tamarind juice. Throw away the pulp.
  • Heat 1/4 cup of oil, add mustard seeds, after they  splutters, add urad dal, bengal gram and peanuts.
  • Saute till the dal and peanuts and light brown in color.
  • Add green chillies, finely chopped ginger and saute .
  • Add red chillies, curry leaves an saute for  few seconds.
  • How to make tamarind rice (Andhra style)
  • Add tamarind extract,Turmeric pd, salt to taste and mix well.
  • Boil the tamarind extract till it thickens (saucy consistency) and leaves oil in the sides .  
  • Then mix rice and the prepared tamarind paste and Mix well.
  • Allow the rice sit for at least 2 hours before serving it tastes better the next day too. The tamarind paste should nicely combine well in rice and soak well in them to get an delicious puliyodhara
Tomato Pappu

Ingredients

1/2 cup Toor dal
1 medium tomato
1 small onion
2 -3 Nos green chili ( Slit)
1 sprig curry leaves
1/2 tsp ginger garlic paste
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp Urad dal
a pinch of asafoetida/hing
1/4 tsp turmeric powder
1/2 tsp Sambhar podi
1 1/2 cup Water
2 tbsp oil or ghee
Salt to taste
Method
  • In a Pressure Cooker  heat oil/ ghee .
  • Add mustard and cumin seeds and let them splutter.
  • Now add urad dal, curry leaves and saute till urad dal in light brown.
  • Add ginger garlic paste , green chilli, onion and saute them till onion turns translucent.
  • Now add chopped tomato and cook them til they turn mushy.
  • Add the dal , turmeric pd ,sambhar podi, salt to taste and water and pressure cook them for 3 whistles .
  • Serve them hot with steamed rice and ghee.
Tomato Pappu Charu

Ingredients

2 small Tomatoes,chopped

1/4 cup Toor dal ( Pressure cook them)

a small lemon sized Tamarind  (squeeze of the tamarind extract by soaking them in warm water )

2-3 Dry Red chillies

1 tbsp finely chopped Coriander leaves
1/2 tsp Cumin pd
1/4 tsp Pepper pd
3 tsp Rasam powder 
1/4 tsp Turmeric powder
2-3 clove Garlic
2 tsp Ghee
1/2 tsp Mustard seeds
a sprig of curry leaves
a pinch of Asafoetida
Salt to taste
Method 
  • Blanch the toamtoes in enough water to immerse them .
  • Remove the skin and once they are cold crush them in the same water using your hand or a ladle .
  • Remove the leftover tomatoes after squeezing of the pulp.
  • Add the tamarind extract to the tomato extract .
  • Mix in pepper pd, turmeric pd, cumin pd . rasam pd, salt to taste and Mix well.
  • Take a sauce pan and heat ghee/ oil , add Asafeotida,Mustard seeds and cumin seeds let them splutter.
  • Add curry leaves , Red chillies, garlic clove and saute.
  • Now add the tamarind and tomato water and Mix in the cooked dal in it.
  • Add enough water to make it thin consistency.
  •  Simmer and after it attain one boil switch off the flame and cover them for 10 mins.
  • Serve them Hot with steamed Rice.
Carrot Veppudu

Ingredients

Carrots – 2, large, peeled and cut into small pieces

Asafoetida pd – A pinch 

Red chilles – 2 Nos

Urad dal – 1 tbsp

Turmeric pd – 1/4 tsp
Mustard seeds – 1/4 tsp
Cumin seeds -1/4 tsp
Ginger Garlic Paste – 1/2 tsp
Curry leaves – 1 sprig
Grated Coconut – 2 -3 tbsp
 Salt to taste
Oil – 1 tbsp
Method
Method
  • In a pan heat oil and add mustard and cumin seeds.
  • After they splutter add urad dal , redchillies , asafoetida and saute them till light brown.
  • Now add curry leaves and chopped Carrots.
  • Saute them, simmer and cook them till they are done.
  • Add turmeric and salt to taste.
  • Add coconuts and Mix them for few seconds.
  • Turn off the flame and serve them as a side for any rice varieties.
Bendakaya Veppudu

Ingredients 
20- 25 Lady’s finger
1 small onion 
1 tsp Roasted peanuts
1/2 tsp mustard seeds 
1/2 tsp Cumin seeds
1/2 tsp Red chilli pd
1/4 tsp cumin pd
1 sprig curry leaves
1 tbsp Oil 
salt to taste
Method
  • Chop the lady’s finger / Okra into 1/2 ” pieces 
  • In a pan heat oil add mustard seeds, cumin seeds and allow them to splutter.
  • Add curry leaves, peanuts ,Turmeric pd,chopped onion and saute them till translucent.
  • Add the lady’s finger and saute them till they are soft.
  • Once they are done add Red chilli pd , cumin pd and saute them more for few secs.
  • Add salt to taste and serve them hot as side for any rice varieties.
Guthi Vankaya Koora


Recipe Source : Adapted from a Tv show
Ingredients
3-4  Brinjals
2-3 Clove of garlic
Tamarind pulp – 1 tbsp
1 medium Onion  ( Sliced)
1/2 tsp Red chilli pd
1/2 tsp Cumin pd
1 tsp coriander pd
1/4 tsp Turmeric pd
1 tbsp Oil
1/2 tsp Cumin seeds
2-3 tbsp Chopped coriander leaves 
Method
  • Wash and dry the brijals.Do no remove stalk part
  • In a pan heat 1/2 tbsp Oil add garlic and onion and saute them till translucent.
  • Turn off the flame and cool them , In a blender grind the onion to to smooth paste.
  • Add redchilli pd, cumin pd, coriander pd , salt to the onion paste, the stuffing is ready
  • Now takethe brinjals and cut each brinjal into 4 sections but not cutting all the way through.
  • Now stuff the masala onion paste it to the slit part of brinjals.
  • Now in a pan heat the remaining oil add cumin seeds. After they splutter place the stuffed brinjals on the pan .
  • Add the remaing onion paste to it.
  • Pour some water and cook the brinjals covered for 10 -1 5 mins.
  • Turn the brinjal in between with help of the stalk while cooking.
  • Add tamarind pulp and little water, again cover and cook for 15 more mins in low flame till the brinjals become soft, add water if necessary .
  • Once done garnish with coriander leaves and serve the hot as side for any rice varieties.
Bobbatlu

Ingredients
For Puranam 
Channadal – 1 cup
Grated Jaggery – 1 cup
Coconut grated -1/4 cup
Cardamom pd – a pinch 
For Dough

All purpose flour – 1 1/2 cup
Oil – 3 tsp
Turmeric pd – 1/4 tsp
salt – Just a pinch
Method
  • In a pressure cooker cook channa dal for 2 whistles just till they done and not mushy .
  • Drain the excess water and transfer them to blender.
  • Grind them with jaggery, cardamom and coconut .
  • Grind them to a smooth mixture , you should be able to make balls out of them.
  • Divide them and makes balls out of them.
  • For dough mix all the ingredints under “For dough” .
  • Add little water and knead them to a soft and smooth dough like a chappathi dough.
  • Cover the dough and leave it for 20 -30 mins.
  • Divide the all purpose flour dough into equal parts .
  • Then dough size should be a little less than the puranam balls .
  • Now apply some oil on the wrok surface and roll the allpurpose flour of poori size.
  • Center the puranam on the rolled dough and pull the dough from all corners and cover the puranam with dough without any gaps.
  • Now press the dough and roll them like a chapathi.
  • Heat a tawa and cook Bobbatlu both the sides till they have some brown spots on them.
  • Apply some ghee and served they warm . 
Poli  Boorelu 

Ingredients

For Puranam

I had some leftover puranam from Bobbatulu so used them

For coating 
Wheat Flour – 1/4 cup
All purpose Flour – 1/4 cup
Rice flour – 3 tbsp
Turmeric pd – 1/4 tsp
Oil for frying
Method
  • Make the puranam Balls and keep it ready.
  • In a bowl mix all the ingredients for Coating.
  • Add water little by little without an lumps for a bhaji batter consisitency.
  • Heat Oil in a kadai, once oil is hot dip the puranam balls into this batter and fry them till golden brown
  • Add extra jaggery to the pooranam as the coating has no sugar in it.
Sunnundalu

Ingredients 

Urad dal – 1 cup
Sugar – 1/2 cup
Ghee – 1/4 cup (melted)
Cardamom – A pinch

Method

  • In pan dry roast the urad dhal in low flame till light brown 
  • Once rosted tranfer them to a blender.
  • Let them cool and then grnd them to a smooth powder.
  • Add sugar and ghee to the urad dal pd and mix well.
  • You should be able to form balls out of them.
  • Divide and form round balls like ladoos.
  • Enjoy these healthy ladoos any time.

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Reader Interactions

Comments

  1. Padmajha PJ says

    OMG!! what a way to start the mega marathon!Awesome! I am wondering how long it took for you to cook and click all these dishes!Hats offs to you!!!

  2. Priya Suresh says

    Wat a royal Andhra feast, one should go crazy after seeing all ur foods together Manjula, seriously i need ur energy and your enthu for cooking this much elaborated thali.. Btw am in love with ur poli boorelu and sunundalu, both are my favourite, especially sunnundalu reminds me my chithi who never forget to pack us some sunnundalu whenever we go to Hyderabad. After seeing ur thali, i think it will be hard for me to eat my lunch..lol.

  4. Babitha costa says

    Hats off to u manju as said my priya one also needs energy to read this elaborate post.I admire ur spirit to cook all this and post it.Great great work.

  5. Kalyani says

    My my my !!!! What a feast ;)) and to think you were unprepared ???!!!

    Hats off my dear … I can't stop drooling here ! Truly a marvellous job, and yes we all need a PhD after this BM !

  7. Vijayalakshmi Dharmaraj says

    Omg… Manju what an inviting and awesome thali here… Each and every recipe fantastic and no wonder for me to see the royal feast from you. But one thing i need from u, is energy booster…;) Booberelu and obbatu is my most favorite… am speechless here because goin to have the royal feast virtually atleast…:P

  8. Srivalli says

    Manjula, you have outdone yourself!..what a wonderful feast!!! Thanks to your hubby, we will be seeing so many other exciting things..very nicely done and what great efforts..

  9. vaishali sabnani says

    Kudos on this stupendous thali..a lot of effort can be seen.
    Love this thali …will come back and read in detail. I simply cant write just a few words of appreciation. .this needs a whole long week to read understand and then compliment.
    For now
    Wow.

  12. Priya Srinivasan says

    Kudos, 3 cheers, hats off, …….you made all this one day???? Please can you parcel some energy of yours to me!! What a menu man?? seriously i m going up and down to check the clicks. i think i will put on atleast 2kgs by the end of the day just by seeing your recipes!!! 🙂
    Jokes apart, loved it totally, delicious and my seriously eyeing that sunnundalu n boorelu!!!

  13. Rajani S says

    What a delicious spread!! I love all the pictures, but the second one is the best.I am getting tired just looking at all this, wonder how you cooked, clicked, patiently edited and wrote the recipes here….great efforts and hats off to you 🙂

  15. Eliza Lincy says

    Great Andra meals. I love Andra meals, my all time favourite. What a scrumtuous meal. Everyone is drooling over this meal dear. I appreciate your energy. Share the secret now, What energy drink did you consume to finish this wonderful thali 😉

  22. Pavani N says

    OMG, what an amazing spread of food Manjula. Kudos to you for all the efforts you put into that mindblowing thali. All the dishes look awesome. Looking forward to your posts this month.

  24. The Pumpkin Farm says

    omg…you are unbelievable…and truly, this is so much of hard work and here i was patting my back thinking what a feat i have achieved …superb thali and very well written post..looking forward to your 29

  25. Archana Potdar says

    I am hungry yet again.My God! do you plan to do this for all states? Then please tell me I am looking at the posts and then going to eat my ruki suki food. 🙂 Mindblowing Manjual.

  28. Varadas Kitchen says

    Wow! What a spread! This is a wonderful start to the marathon. Everything looks delicious, the presentation is awesome and the pictures are lovely.

  29. Sandhya Ramakrishnan says

    OMG!! Manju you are just unbelievable 🙂 Such a wonderful post and spread….I am just amazed that how you pull it all through. Looking forward to your rest of the posts 🙂

  30. Nalini's Kitchen says

    Wow!!wow all i can say is wow,such a drool worthy spread,feel like grabbing it,wonderful way to start the mega BM…looking forward more thalis from you for this marathon..keep rocking Manju..

  31. Chef Mireille says

    I am just speechless. OMG..all the work that went into this post…Everything looks amazing and so detailed with all the recipes you provided. What a spread!!!

  32. Sarita says

    Ohh !!what a wonderful thali! Hats off to UR patience! My all time fav food sunnundalu,gutti Vankai mouth watering…

  35. Rafeeda AR says

    Hats off!!! Really Manjula… I love ur enthusiasm… it is so addictive!!! Really good dear… I would have loved to be at ur home to devour on that lovely thali…

  36. Sona S says

    I really appreciate you enthusiasm and efforts in making this entire inviting platter.. each dish looks delicious!

  38. Gayathri Kumar says

    OMG!Wow! There are no words to describe your effort Manjula. I should say that you are the queen of Thalis. Love to visit your place to have a hearty meal. Would you invite me??

  39. Padma Rekha says

    Speechless….. I am just watching your pic. each and every pic. talks a lot so wonderful. this is a very small comment in front of your post so beautiful.

  40. Suma Gandlur says

    Just fabulous. I saw it on the first day and wanted to go through your entire post before commenting. I must say you have taken so much pain to cook all those delectable dishes.