Take Home Menu & Online Ordering
Take Home Menu & Online Ordering

Thali Menu #146 – Andhra Thali

30 Oct, 2019

Thali Menu #146 – Andhra Thali

About Andhra/Telegu Cuisine

Telugu cuisine is a cuisine of South India native to the Telugu people from the states of Andhra Pradesh and Telangana. Generally known for its tangy, hot and spicy taste, the cooking is very diverse due to the vast spread of the people and varied topological regions.

Andhra Pradesh state is the leading producer of red chili, rice and Telangana state is millets in India influences the liberal use of spices. Vegetarian, as well as meat and seafood (coastal areas), feature prominently on the menus. Dal (lentils), tomato and tamarind are largely used for cooking curries. Spicy and hot varieties of pickles form an important part of Telugu cuisine.

All three regions — Coastal Andhra, Rayalaseema and Telangana — have distinctive cuisines, where in semi-arid Telangana state region millet-based breads (roti) is predominant staple food, while rice is predominant in irrigated Andhra and Rayalaseema regions and ragi is popular in Rayalaseema regions which is predominantly semi-arid.

Many of the curries (known as koora), snacks and sweets vary in the method of preparation and differ in name, too.

Recipe of the Week

Andhra Pepper Chicken

Perfect as an entree or as a side dish
Prep Time15 mins
Cook Time25 mins
Marination Time8 hrs
Course: Appetizer
Cuisine: Andhra
Keyword: Simple, easy to make

Equipment

  • Mixing Bowl
  • Deep frying pan or Kadhai

Ingredients

  • 500 grams Chicken with bone
  • 1 Onion finely chopped
  • 2 tablespoons Garlic minced
  • 2 teaspoons Ginger finely minced
  • 3 Green Chillies chopped
  • Salt to taste
  • 2 tablespoons Lemon Juice
  • 2 Sprigs of Curry leaves
  • 2 teaspoons Coriander Powder
  • ½ teaspoon Turmeric powder
  • 4-5 tablespoons Cooking oil
  • tablespoons Whole Black Peppercorns freshly crushed
  • ½ cup Coriander Leaves chopped

Instructions

  • In a mixing bowl, marinate the chicken pieces with turmeric powder, ginger garlic paste, salt, and lemon juice. Mix and keep refrigerated overnight, if possible, or for at least 30 minutes.
  • Heat oil in a deep frying pan or Kadhai, once the oil is hot, temper the oil with cinnamon stick, cloves and 3/4 portion of curry leaves and sauté it for about 30 seconds.
  • Add the chopped onions and sauté till they turn golden and start to caramelize.
  • Once the onions are brown, add chopped green chillies and marinated chicken, sauté for about 2 minutes.
  • Add coriander powder and crushed pepper, mix well and cook on low flame. Stir intermittently, sprinkle water as and when required to prevent burning. This will take about 4 to 5 minutes.
  • Add about 1/4 cup water, bring to a boil, reduce the heat and cover. Cook until the chicken is tender and cooked. Once cooked, open the lid and stir on medium heat till dry .
  • Sprinkle chopped 3/4 cup of coriander and cook for 2 minutes.
  • Before serving garnish with 1 teaspoon crushed pepper, 1 teaspoon lemon juice and remaining coriander leaves.
  • Serve Andhra Pepper Chicken Recipe along with Tawa Paratha Recipe, steamed rice and Andhra Style Palakura Pappu (Spinach with lentils).

Notes

Serve Andhra Pepper Chicken Recipe along with Tawa Paratha Recipe, steamed rice and Andhra Style Palakura Pappu (Spinach with lentils).