A 100% vegetarian Andhra meal is a vibrant and flavorful experience, traditionally served on a banana leaf. It's a multi-course meal with a balance of flavors and textures, ranging from spicy and tangy to savory and sweet. Here is a typical menu for a full Andhra vegetarian thali:
The Foundation:
* Steamed Rice (Annam): The centerpiece of the meal, served hot and topped with a generous spoonful of ghee.
* Ghee (Neyyi): Essential for flavor and aroma, it's mixed with the rice and various powders and pickles.
Dals and Curries:
* Pappu (Dal): A staple in every Andhra meal. This can be a simple Mudda Pappu (plain toor dal) or a dal combined with vegetables or greens, such as:
* Gongura Pappu: A tangy dal made with sorrel leaves.
* Mamidikaya Pappu: Dal with raw mango.
* Tomato Pappu: Dal cooked with tomatoes.
* Koora (Curry): Dry or semi-dry vegetable curries. Common preparations include:
* Gutti Vankaya Koora: Stuffed brinjal (eggplant) curry.
* Bendakaya Fry: Lady's finger (okra) stir-fry.
* Dondakaya Fry: Ivy gourd fry.
* Aritikaya Vepudu: Raw banana fry.
* Pulusu (Sour Gravy): A tangy, tamarind-based gravy with vegetables. A popular choice is Bendakaya Pulusu (okra pulusu).
* Sambar: A lentil and vegetable stew, similar to what is found in other South Indian cuisines, but with a distinct Andhra flavor profile.
* Rasam / Chaaru: A thin, soupy dish, often spicy and tangy, served at the end of the meal to aid digestion. Tomato Rasam or Pappu Chaaru are common.
Accompaniments:
* Pachadi (Chutney): A variety of fresh or Perugu Pachadi (yogurt-based) chutneys.
* Allam Pachadi: Ginger chutney.
* Beerakaya Pachadi: Ridge gourd chutney.
* Tomato Perugu Pachadi: Tomato and yogurt chutney.
* Pickles (Ooragaya): No Andhra meal is complete without its famous spicy pickles.
* Avakaya: The classic Andhra mango pickle.
* Gongura Pachadi: A pickle made from sorrel leaves.
* Podis (Powders): Dry lentil or spice powders mixed with ghee and rice.
* Kandi Podi or Pappu Podi: A lentil powder.
* Fried Snacks:
* Appadam or Vadiyalu: Crispy fried papad or sun-dried fritters.
* Mirchi Bajji: Chili fritters.
Sweet and Dessert:
* Sweet (Garam): A traditional sweet to begin or end the meal.
* Payasam: A milk and rice or vermicelli pudding.
* Rava Laddu or Boondi Laddu: Sweet balls made from semolina or gram flour.
* Pootharekulu: A delicate, paper-thin sweet.
* Curd (Perugu) / Buttermilk (Majjiga): The meal is often finished with curd or buttermilk to cool down the palate.
