The spicy Andhra cuisine can be a healthy nutritional option.
Being one of the larger states in India, the cuisine of Andhra Pradesh varies from district to district. Telangana cuisine has the mellow tanginess from the use of raw mangoes in several dishes. The Rayalaseema way of food is heavy on mutton and chicken, along with a choice of greens and lentils. Coastal Andhra cuisine is seen in places like Vizag and is not synonymous with seafood since they have a great selection of vegetarian food, too. Though it’s the Hyderabadi biryani that is the most famous, there is much more to this culinary tradition.
Some of the healthy picks are a tall glass of thin spiced buttermilk, followed by a couple of vegetarian or lean meat kebabs. For the main course, our picks would be seafood in light gravy mopped up with high-fibre jowar rotis. Hyderabadi biryani followed by sweet sheer korma would be the perfect ending.
Mirchi Ka Salan
A Hyderabadi delicacy to be eaten with rice
Serves: 4
Time to table: Under 30 minutes
Ingredients
• 10-12 large green chillies (non-spicy variety for the less adventurous)
• To lessen heat, slit lengthwise and remove membranes and seeds
To make the paste for salan:
• ½ cup roasted, skinned peanuts
• ½ cup toasted sesame seeds
• 1 medium onion, sliced and lightly sauteed
Dry roast: 3 red chillies, 1 tsp each of coriander seeds, cumin seeds, few cloves and a medium stick of cinnamon.
• 2 tsp ginger garlic paste
• 1 tsp salt
• 2 tbsp tamarind paste
Grind all the above to a very fine paste, with some jaggery if you want a sweet tinge to the fiery tanginess. Keep aside.
Directions
In a heavy bottomed pan, take a tbsp of vegetable oil and saute the chillies till their skins are blistered and they are half cooked, for about 3-4 minutes. Add the salan paste, with about a cup of water, and let the chillies simmer in the sauce for around 15 minutes. Check for seasonings. Adjust thickness of sauce as per your liking, using some water. Serve warm with rice.
Calories: Around 150 calories per portion
| Menu translator: Understand Andhra food | |
| Snacks Mirpakaya Bajji — Stuffed chillies, dipped in batter and deep fried. High in fat. Pesarattu — Dosas made from ground soaked green moong beans. high in protein. Chicken, Fish & Mutton Mamidakaya Royalu — Prawns tossed with green mangoes. High in protein. Fish Vepudu — Fish coated with spices and deep fried, tossed with curry leaves. High in protein and fat. Haleem — A porridge made of wheat, meat, lentils and spices, slow cooked for 7-8 hours. High in protein and fat. | Vegetarian course Jonna rotti — Roti made with jowar flour. High in protein and fibre. Pulusu — Lightly cooked vegetables (steamed) with tempering (high fibre, low fat). High in fibre. Pappu — Any type of dal, mainly tur dal. High in fibre and protein. Ragi Sankati — Dumplings made with ragi flour and rice. High in fibre. Desserts Palakova — Milk based sweet (high in carbs). High in carbs. Double ka meetha — Rich bread pudding. High in carbs and fat. Khubhani ka meetha — Apricot pudding. High in carbs and fat. |
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