Andhra Brahmin 1960s Recipes

Barbie2013 · Apr 4, 2018

kveena said: ↑

Nuvvula Podi
Ingredients
* 1 tbsp Oil
* Salt to taste
To be roasted without oil
* 200 grams (7 ozs) sesame seeds
* 1 tbsp Split black gram (husked)
* 1 tbsp Bengal gram
* 1 tbsp Coriander seeds
* 1 tsp Asafoetida powder
To be roasted in oil
* 1 cup Red chillies, stalks removed
* 0.25 cup Curry leaves
Method
Dry roast the sesame, grams and coriander seeds, each separately on a low flame, to deep brown.
Dry roast the asafoetida powder for a few seconds.
Heat the oil and roast the chillies on a low flame until crisp and bright red, but not brown. Remove the chillies from the oil and set aside. Now, roast the curry leaves until crisp and dark green. Remove from oil and set aside.
Grind all these ingredients along with salt into a powder, neither too fine nor too coarse. Cool and store in an airtight container.Serve with idlis, dosais or mix into steamed rice with a dollop of ghee or sesame oil. You can also enhance the flavour of vegetables like broad beans, raw banana or cluster beans by adding this powder as a seasoning.

Beerakaya Pesarapappu
Ingredients
1 cup moong Dal
2 cups chopped ridge gourd
1 cup cleaned scraped and chopped drumsticks, each piece about 2 "
1 green chili slit half
1/2 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds [ you may use cumin seeds instead]
12-15 curry leaves
1/4 tsp asafoetida/hing
2-3 red chillies [small round ones]
1/2 cup finely chopped coriander leaves
Juice of 1 lemon
Salt to taste
1 tbsp ghee

Method:
Wash ridgegroud and scrape the rough edges of it [ Keep these edges which can be used to make chutney]. Now chop the gourds into small 1" cubes. Dry roast moong dal for few mins till you get nice aroma. Pressure cook it along with ridge gourd cubes and turmeric powder. Cook it for 2 whistles and simmer the flame. Switch off the flame after 10 mins. Let the steam escape naturally before taking out the dal from cooker.In a pan, heat ghee for tempering. Add mustard seeds and allow it to pop up. As they pop up, lower the flame, add fenugreek seeds and fry it till they turn brown in color. Add red chillies, and as they turn bright red stir in the curry leaves and asafoetida powder. Add the chopped drumsticks, cover and simmer for few minutes till drumstick are done soft. Now add the boilded moong dal ridge gourd mixture, slit green chilli, salt to taste and continue to cook on sim flame for few mins until done. Once done switch off the flame, stir in the lemon juice and garnish with coriander leaves. Relish it hot with rice and pappad or as side dish with roti.

Carrot Pacchadi
Ingredients:
Carrots: 3 large
Lemon juice: squeezed from two limes
oil:2 tsps
salt:
to taste
The tempering
mustard seeds:3/4 tsp
Fenugreek seeds:1/2 tsp
Asofoetida powder:3/4tsp
The paste
Red chillies 20-25(or less, depending on how adventurous you dare to be)
mustard seeds: 1/2 cup
Method:
Dice the carrots into 1/4 cm. bits. This should amount to 2 1/2 cups.
For the paste, soak the chillies and mustard in 1 cup of water for 3-4 hours.Alternately, soak for 1 hour in hot water. Strain and grind into a fine paste, using as little of the strained water as necessary.
In a wok, heat the oil for tempering. Pop the mustard and then add the fenugreek. Switch off the flame, and with the browning of the fenugreek, add the asofoetida.
Add the carrots, lemon juice, paste and salt.
Store in an air tight container.This chutney testes best after a day or two, when the mustard flavour has soaked in well. Stays fresh for weeks in the refrigerator.
Serve with curd rice, or as an accompaniment to a meal!!

Gongura Pacchadi
Gongura leaves- 3 cup chopped
Oil - 1 cup
Salt to taste.
1st Tempering
Mustards seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Red Chillies - 6
Green Chillies - 2
Curry Leaves - 5-6
Coriander leaves - 1/4 cup
Asafoetida - 1/2 tsp
2nd Tempering
Mustard seeds - 1 tsp
Fenugreek seds - 1/4 tsp
Red Chillies - 2
Asafoetida - 1/4 tsp
Garlic - 6-8

1. Heat half oil and cook the gongura leaves till oil sepearates.
2. 1st tempering Add mustard and let it pop and add fenugreek.Let it turn brown and add red chillies.Now add curry leaves , coriander and asafoetida.Allow the tempering to cool and grind it coarsely.Add the cooked gongura and grind it coarsely.
3. 2nd tempering Heat remaining oil.Add mustard and let it pop and add fenugreek.Let it turn brown and add red chillies and garlic.Pour the tempering over the ground gongura mixture.Serve with steamed rice and ghee.

Menthikoora pappu
Methi Leaves - 1 cup ,chopped
Toor Dal - 1/4 cup
Turmeric Powder - 1/4 tsp
Asafoetida Powder - 1/4 tsp
Green Chillies - 2 , slit
Lemon Juice - 3/4 tbsp
Ghee - 1 tsp
Oil - 1 tsp
Salt to taste
Curry leaves a few
Tempering
Mustard Seeds - 1/4 tsp - 1/2 tsp
Cumin Seeds - 1/4 - 1/2 tsp
Whole Red Chilies - 2

1. Cook dal with a cup of water and turmeric till soft , churn well and set aside.
2. In a pan , heat oil for tempering and pop mustard and cumin.
3. Add the red chillies and wait for 30 seconds and add the greens.
4. Cook covered till the methi is well done.
5. Add the cooked dal , green chilli and curry leaves and continue to cook for few minutes.
6. Add the lemon juice and remove from fire.

Mamidikaya Thokku
Raw Mango - 4 Cups, grated
Mustard Powder - 2 tbsp
Chilly Powder - 3 tbsp
Turmeric Powder - 1 tsp
Jaggery - 1/2 cup ( i used just 1 tbsp)
Oil - 1/2 cup ( i used 1 cup)
Salt to taste
Tempering
Mustard Seeds - 1 tbsp
Fenugreek Seeds - 1 tbsp
Asafoetida - 1/2 tsp

Heat oil and add mustard and let it pop.Add fenugreek and let it brown and add asafoetida.Add mango and remaining ingredients.Cook till oil separates and pickle is ready.Store in a sterilized bottle in refrigerator.

Gutti Dondakaya
Ingredients:  
15-20 Dondakaya/Tindora/Ivy Gourd, Oil  
For the filling:
1/4 cup of senagapindi/besan/chickpea flour ,1/4 cup dessicated coconut, 1 teaspoon red chili powder, Salt to taste
For the garnish: 1/4 cup Roasted Peanut(Optional)
Note: If you dont have dessicated/dry coconut you can use grated onions instead.  
Method:
1. Make a plus shaped slit from one tip to almost the other, leave a few cms on one end. Microwave at high for 5 minutes by adding water and remove. 2. Carefully stuff the dondakaya with the filling 2. Heat a wide skillet with Oil and add the dondakaya. I dont deep fry them , instead use an age old trick b covering the skillet with a plate and pouring water over it. This is called “Maggapettadam” in Telugu , similar too steaming and works wonderfully if you dont want to use a lot of oil . 3.Cook on medium flame and keep turning once in a while, The whole cooking process takes a good 15 minutes. 4. If there is any filling left over, sprinkle it over the curry and cook for another 1 minute. 5. Remove from heat and garnish with roasted peanuts if you like. It gives a crunch to the stuffed curry

Pindi Miriyam
Ingredients:
Eggplant - 2 small, quartered
Potato - 1 small, sliced
Bottle gourd/ Sorakaya - 5-6 pieces
Green beans - 6-8, cut into 1" pieces
Cluster beans - 6-8, cut into 1" pieces
Toor dal - ¾cup
Tamarind paste - 2tbsp
Turmeric - ¼tsp
Cilantro leaves - ¼cup, chopped
Salt - to taste
For the Masala Paste:
Urad dal - ¾tbsp
Cumin Seeds - ½tbsp
Corainder seeds - 2tbsp
Peppercorns - 1tbsp
Red chilies - 3-4
Coconut - ½cup, grated
For Tempering:
Mustard seeds - 2tsp
Cumin seeds - 2tsp
Curry leaves - 10-12
Asafoetida/ hing - ½tsp

Method:
* Pressure cook toor dal until very soft and mushy. Churn well and set aside.
* Boil the vegetables in little water with turmeric until tender. Alternatively microwave the veggies until tender with water. Set aside along with the water.
* Make Masala Paste: Heat 2tbsp oil in a pan and add urad dal. As the dal turns golden, lower the heat and add the remaining ingredients for the paste except for the coconut. Roast for 2-3 minutes. Finally add the coconut and cook for a minute. Cool slightly and grind to a smooth paste, using very little water.
* Make Pindi Miriyam: In the same, heat 1tbsp oil for tempering. Add mustard seeds and once they start to splutter, add cumin seeds. Lower the heat and add curry leaves and asafoetida.
* Add the prepared paste and simmer for 3-4 minutes. Add the boiled vegetables, tamarind paste, cilantro leaves and salt. Simmer for 3~5 minutes.
* Finally stir in the cooked dal and simmer for 4~5 minutes. Serve hot with steamed rice.

Erra Gummadikaya Pulusu
Ingredients: Erra Gummadikaya (Pumpkin) - ½cup, chopped into large chunks
Baby eggplants - 4, chopped into chunks
Potato - 1 medium, chopped into chunks
Sambar podi - 2tbsp
Tamarind pulp - 3tbsp
Jaggery - 1½tbsp
Green chilies - 2-3, slit
Curry leaves - 8-10
Cilantro leaves - 3tbsp, chopped for garnish
Salt - to taste
For the Powder:
Urad dal (minapappu) - 1tbsp
Senagapappu (Chana dal) - 1tbsp
Sesame seeds - 1tsp
For Tempering:
Mustard seeds (aavalu) - 1tsp
Fenugreek seeds (menthulu) - 1tsp
Asafoetida - ½tsp

Method:
* Make the Powder: Dry roast dals and sesame seeds until lightly brown and fragrant. Let cool for sometime before grinding into a fine powder.
* Mix the powder with tamarind pulp, sambar powder, jaggery and 1-1½cups of water to form a thin, smooth gravy.
* For the Pulusu: Heat 2tbsp oil in a sauce pan; add mustard seeds and when the seeds start to splutter, add fenugreek seeds. Once they start to change color add asafoetida.
* Next add the chopped veggies and enough water to cover them. Cover and cook until the veggies are tender. Alternately cooking of the veggies can be done in the microwave -- this will speed up the process too.
* Once the veggies are cooked through and tender, add the prepared gravy, green chilies and salt. Cook for 4-5 minutes.
* Garnish with curry leaves and cilantro leaves just before turning off the heat.
* Serve hot with steamed rice and dal.

Badam payasam
Almonds 20-25, Milk 1 litre, Sugar ¾ cup ,Saffron a pinch ,Cooking camphor a very small pinch ,Cardamom powder a pinch ,Pistachios for decorating, slivered.

1. Blanch, peel and grind the almonds into a coarse paste. Mix into half the quantity of milk (unboiled) and set aside. 
2. Pour the remaining milk in a thick bottomed vessel and bring to a boil. Add the sugar and simmer for 5-7 minutes. 
3. Gently pour in the milk with the almond paste, stirring continuously until it comes to a boil. 
4. Mix the camphor and saffron in 1 tbsp of warm milk and rub until the milk turns orange. Pour into the pāyasam just before taking off the flame. 
5. Add the cardamom powder and decorate with pistachio slivers. Serve hot or chilled.

Note : I personally have no idea about Andhra Brahmin recipes except that they avoid onion,garlic and may be some root veggies like carrots,potatoes with a liberal usage of asafoetida.Most of these recipes are from an award winning vegetarian "Cooking with Pedatha" book,few leaflets of the book have been attached.The book has great reviews and I have tried some of the recipes.The book was penned down by Pratibha and Jigyasri after collecting the recipes from a grand mother - Mrs Subhadra Rau Parigi (aka Pedatha) who is now no more.

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I was looking for recipes from the same book exactly but only i could find index online. Have you purchased the book ..I also found one more interesting book by meenakshi ganti but the cost is around 4k Shaaka Paakam- Vegetarian Culinary Culture Of Telugu (Andhra) Draavida Community Of South India

nandinimithun · Apr 4, 2018

@kveena
Wonderful authentic telugu recipes and thanks for sharing

virtualkv2020 · Apr 5, 2018

Barbie2013 said: ↑

I was looking for recipes from the same book exactly but only i could find index online. Have you purchased the book ..I also found one more interesting book by meenakshi ganti but the cost is around 4k Shaaka Paakam- Vegetarian Culinary Culture Of Telugu (Andhra) Draavida Community Of South India
Click to expand...

Initially I found a lot of food bloggers trying recipes from Pedathas book, tried a few and liked them for their simplicity and taste..eventually I bought the book. Thanks for sharing about the new book..will check it out.

lavii · Apr 5, 2018

Lovely thread ...Thank you for posting recipes @kveena and initiating thread @Barbie2013

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