Welcome drinks:
When it comes to hosting an event with Andhra style catering, it's essential to start off with a refreshing and authentic welcome drink that sets the tone for the culinary experience ahead. Here are some Andhra style welcome drink options that are sure to please your guests:
Panakam
Panakam is a traditional Andhra drink made with jaggery, water, and a blend of aromatic spices. It offers a perfect balance of sweetness and tanginess, making it a refreshing choice for a welcome drink. The infusion of flavors from ingredients like cardamom, dry ginger powder, and lemon juice adds a unique touch to this traditional Andhra beverage.
Pachi Pulusu
Pachi Pulusu, also known as Raw Tamarind Rasam, is a tangy and flavorful drink that is perfect for welcoming guests. It is made with fresh tamarind pulp, jaggery, and a combination of spices like cumin, pepper, and mustard seeds. This zesty drink is not only refreshing but also helps digestion, making it an ideal choice for the beginning of a meal.
Majjiga
Majjiga, also known as Buttermilk or Chaas, is a popular and soothing drink in Andhra cuisine. It is made by blending yogurt, water, and spices like cumin, ginger, and curry leaves. The cool and refreshing nature of Majjiga makes it a perfect choice to beat the heat and awaken the taste buds before the meal.
Nannari Sherbet
Nannari Sherbet is a traditional summer cooler made from the extract of Nannari roots (Indian Sarsaparilla). It has a distinct flavor and is known for its cooling properties. The sweet and aromatic Nannari Sherbet is sure to be a hit among your guests and will instantly refresh them as they arrive at your event.
Starters:
When it comes to Andhra style catering, the vegetarian starters are an integral part of the culinary experience. Here are some mouthwatering Andhra style vegetarian starters that will leave your guests craving for more:
Mirchi Bajji
Mirchi Bajji is a popular Andhra snack that consists of deep-fried green chilies coated with a flavorful batter. The chilies are typically slit, deseeded, and stuffed with a spicy potato filling before being dipped in the batter. The result is a crispy and spicy treat that is perfect as a starter or an accompaniment to your main course
Vankaya Bajji
Vankaya Bajji, also known as Brinjal/Eggplant Bajji, is a popular Andhra style starter made with sliced or whole brinjal dipped in a spicy chickpea flour batter and deep-fried until golden brown. The crispy outer coating and the soft and flavorful brinjal inside make this dish a delightful choice for a vegetarian starter.
Gutti Vankaya
Gutti Vankaya, which translates to "stuffed brinjal," is a classic Andhra dish that can be served as a starter or a main course. Baby brinjals are slit and stuffed with a flavorful masala made with spices, peanuts, sesame seeds, and tamarind. The stuffed brinjals are then cooked to perfection, resulting in a rich and aromatic dish.
Guntur Idli
Guntur Idli is a variation of the traditional South Indian idli, but with a fiery twist. The idlis are made using a special batter that includes red chili paste, giving them a vibrant red color and a spicy flavor. These spicy idlis are usually served with coconut chutney or peanut chutney, adding a burst of flavor to every bite.
Andhra Style Breads:
While Andhra cuisine is primarily known for its spicy curries and rice dishes, it also offers a delightful variety of breads that perfectly complement the flavors of the region. Here are some popular Andhra style breads that you can include in your catering menu:
Pesarattu
Pesarattu is a traditional Andhra savory crepe made with whole green gram (moong dal) and rice. It is a popular breakfast dish and is often served with ginger chutney or coconut chutney. The batter is made by grinding soaked green gram and rice together, and the crepes are cooked on a hot griddle until golden and crisp.
Jonna Rotte
Jonna Rotte, also known as Jowar Roti or Sorghum Roti, is a staple bread in Andhra cuisine. It is made with jowar (sorghum) flour and water, and the dough is rolled into thin, flat circles and cooked on a tawa or griddle. Jonna Rotte has a slightly nutty flavor and pairs well with a variety of curries and chutneys.
Bobbatlu
Bobbatlu, also known as Puran Poli, is a sweet flatbread that is popularly served as a dessert or a special treat during festive occasions in Andhra Pradesh. It is made by stuffing a sweet filling made with jaggery and lentils (usually chana dal) inside a dough made with all-purpose flour. The stuffed dough is rolled out and cooked on a griddle with ghee until golden and aromatic.
Atta Dosa
Atta Dosa is a simple and quick dosa made with whole wheat flour (atta). The batter is made by mixing atta with water and allowing it to ferment for a few hours. The fermented batter is then used to make thin and crispy dosas on a hot griddle. It is a healthy and wholesome option that can be enjoyed with chutneys or sambar.
Andhra Style Curry's:
Andhra cuisine offers a wide variety of delectable vegetarian curries that are known for their bold flavors and unique spice blends. Here are some popular Andhra style veg curries that you can consider including in your catering menu:
Bendakaya Pulusu
Bendakaya Pulusu is a tangy and spicy curry made with okra (bendakaya) in a tamarind-based gravy. The okra is cooked with onions, tomatoes, tamarind pulp, and a blend of spices to create a lip-smacking dish. It is best served with steamed rice or pulao.
Beerakaya Kura
Beerakaya Kura, also known as Ridge Gourd Curry, is a popular Andhra-style vegetable dish. Made with tender ridge gourd cooked in a flavorful blend of spices, onions, and tomatoes, this curry offers a delicious combination of sweet and earthy flavors. Perfect as a main course or a side dish, Beerakaya Kura is a delightful addition to any meal.
Gummadikaya Pulusu
Gummadikaya Pulusu, also known as Pumpkin Curry, is a traditional Andhra-style dish that showcases the rich flavors of pumpkin. Made with fresh pumpkin pieces cooked in a spiced onion and tomato gravy, this curry is a perfect blend of sweetness and tanginess. The tender pumpkin absorbs the aromatic spices, creating a comforting and flavorful dish. Whether served with rice or roti, Gummadikaya Pulusu is a delightful choice for a hearty and satisfying meal.
Gutti Vankaya Kura
Gutti Vankaya Kura is a classic Andhra curry made with small brinjals (eggplants) stuffed with a spicy and tangy masala. The stuffed brinjals are cooked in a thick gravy made with tamarind, onions, tomatoes, and a blend of aromatic spices. It is a flavorful and satisfying curry that pairs well with steamed rice or roti.
Andhra Style Dry Curry's:
Andhra cuisine is renowned for its flavorful and spicy dry curries that make for excellent side dishes or accompaniments to rice or roti. Here are some popular Andhra-style dry curries:
Kakarakaya Vepudu
Kakarakaya Vepudu is a flavorful and crispy dish where bitter gourd slices are stir-fried with a blend of spices, onions, and tomatoes. The bitterness of the gourd is balanced with the spices and other ingredients, resulting in a delicious and satisfying dry curry.
Kakarakaya Vepudu
Kakarakaya Vepudu is a flavorful and crispy dish where bitter gourd slices are stir-fried with a blend of spices, onions, and tomatoes. The bitterness of the gourd is balanced with the spices and other ingredients, resulting in a delicious and satisfying dry curry.
Bendakaya Vepudu
Bendakaya Vepudu is a delicious and flavorful dish where fresh okra is stir-fried with ground nut or cashew nuts, with a medley of spices, onions. The okra retains its natural crunchiness while being infused with the aromatic flavors of the spices.
Alu Vepudu
Andhra Style Alu Vepudu is a popular and flavorful dry curry made with potatoes. The dish features crispy and golden-brown potatoes tossed in a blend of aromatic spices, including mustard seeds, cumin seeds, turmeric powder, red chili powder, and curry leaves. It is a delicious and spicy side dish that pairs well with rice, dal, or roti.
Andhra Style Flavoured Rice:
Andhra cuisine is known for its delicious and flavorful rice dishes. Here are some popular Andhra style rice items:
Veg Biryani
Andhra-style Veg biryani is a fragrant and aromatic rice dish cooked with basmati rice, Vegetables (carrot, beans, & Green peas), and a blend of rich spices. It is typically served with raita or salan (gravy).
Tomato Rice
Tomato rice is a flavorful rice dish made with cooked rice, tomatoes, onions, and a blend of spices. It is a simple yet delicious dish that can be enjoyed on its own or with raita.
Vangi Bath
Vangi bath is a spicy and aromatic rice dish made with brinjals (eggplants), rice, and a special masala paste made with roasted spices, coconut, and tamarind. It is a popular dish in Andhra cuisine.
Pulihora
Also known as tamarind rice, pulihora is a tangy and spicy rice dish made with cooked rice, tamarind pulp, and a tempering of mustard seeds, curry leaves, peanuts, and spices. It is a popular dish for festivals and special occasions.
Gongura Pulihora
Gongura pulihora is a unique Andhra-style rice dish made with tangy gongura leaves (sorrel leaves) and cooked rice. The gongura leaves impart a distinct sour flavor to the dish, and it is often enjoyed with a side of yogurt or pickle.
Lemon Rice
Lemon rice is a refreshing and tangy rice dish made with cooked rice, lemon juice, and a tempering of mustard seeds, curry leaves, and peanuts. It is a quick and easy dish that is perfect for a light meal or as part of a lunch box.
Andhra Style Pappu:
Andhra Pappu, or Andhra-style Dal, is a versatile dish with various regional variations and preparations. Here are some popular types of Andhra Pappu:
Tomato Pappu
This variation of Andhra Pappu includes the addition of ripe tomatoes, which lend a tangy and slightly sweet flavor to the dish. The dal is cooked with tomatoes, spices, and tamarind extract for a delightful blend of flavors.
Palakura Pappu
Palakura Pappu is prepared by adding fresh spinach (palak) to the lentils. The spinach adds a vibrant green color and a mild, earthy taste to the dish, making it nutritious and flavorful.
Dosakaya Pappu
Dosakaya, also known as yellow cucumber or lemon cucumber, is a commonly used vegetable in Andhra cuisine. Dosakaya Pappu features diced dosakaya added to the lentils, imparting a refreshing and slightly tangy flavor to the dish.
Mamidikaya Pappu
Mamidikaya Pappu is made with raw mango, lending a tangy and sour taste to the dal. The raw mango adds a unique flavor profile and enhances the overall taste of the dish.
Gongura Pappu
Gongura, or sorrel leaves, is a popular souring agent used in Andhra cuisine. Gongura Pappu combines gongura leaves with the lentils, resulting in a tangy and flavorful dal with a hint of sourness.
Beerakaya Pappu
Beerakaya, also known as ridge gourd, is a commonly used vegetable in Andhra cuisine. Beerakaya Pappu features chopped ridge gourd added to the lentils, creating a nutritious and comforting dish.
Andhra Style Chutneys:
Andhra cuisine is known for its delicious and flavorful chutneys that complement various dishes. Here are some popular Andhra-style chutneys:
Gongura Pachadi
Gongura pachadi is made with gongura leaves, also known as sorrel leaves. It has a tangy and slightly sour taste, and it is typically prepared by sautéing the leaves with spices and blending them into a thick and flavorful pachadi.
Tomato Chutney
Tomato chutney is a staple in Andhra cuisine and is made with ripe tomatoes, onions, and spices. It has a tangy and slightly sweet taste, and it pairs well with dosas, idlis, and rice.
Allam Pachadi
Allam Pachadi is a spicy and tangy ginger chutney that adds a punch of flavor to any meal. It is made by blending fresh ginger, tamarind, jaggery, and spices. It is commonly served with pesarattu (moong dal dosa) and steamed rice.
Nuvvula Chutney
Nuvvula chutney, also known as sesame chutney, is made with roasted sesame seeds, red chilies, tamarind, and spices. It has a nutty and slightly spicy flavor and is often served with idlis, dosas, and vadas.
Pudina Chutney
Pudina chutney is a refreshing and aromatic chutney made with fresh mint leaves, coriander, green chilies, and spices. It is perfect for adding a burst of freshness to kebabs, sandwiches, and rice dishes.
Kobbari Pachadi
Kobbari pachadi, or coconut chutney, is a classic accompaniment in Andhra cuisine. It is made by blending grated coconut, roasted chana dal, green chilies, and tamarind. It is a versatile chutney that pairs well with dosas, idlis, and vadas.
Peanut chutney
Groundnut pachadi, also known as peanut chutney, is a popular Andhra-style chutney that is loved for its rich and nutty flavor. It is a simple yet delicious chutney made with roasted peanuts, spices, and tangy ingredients.
Beerakaya Chutney
Beerakaya chutney, also known as ridge gourd chutney, is a flavorful and tangy condiment popular in Andhra cuisine. It is made using ridge gourd, onion, raw tomato, spices, and other aromatic ingredients.
Andhra Style Sweets:
Andhra Pradesh is known for its wide range of sweet delicacies that are prepared using various ingredients such as jaggery, rice, lentils, and coconut. Here are some popular Andhra-style sweets:
Ariselu (Also known as Athirasam)
Ariselu, also known as Athirasam, is a popular sweet dish from Andhra Pradesh and other South Indian states. It's typically prepared during festivals and special occasions. Ariselu are sweet and crispy deep-fried discs made from rice flour and jaggery.
Pootharekulu
Pootharekulu is a famous sweet delicacy from Andhra Pradesh, India. It's known for its unique preparation and delicate, paper-thin layers made from rice starch. Pootharekulu are often prepared during festivals and special occasions.
Bobbatlu
Bobbatlu, also known as Puran Poli or Holige in some regions, is a popular sweet flatbread from Andhra Pradesh and other parts of India. It is often prepared during festivals, special occasions, and family gatherings. Bobbatlu are made with a sweet stuffing of chana dal (split Bengal gram) and jaggery encased in a soft, roti-like dough.
Gavvalu
Sweet Gavvalu, also known as Bellam Gavvalu, is a sweet and crunchy snack from Andhra Pradesh, India. These sweet Gavvalu are made using a slightly different dough and are coated with a sugar or jaggery syrup, making them a delightful treat during festivals and special occasions.
Sunnundalu
Sunnundalu, also known as Urad Dal Laddu, is a traditional and popular sweet snack from Andhra Pradesh, India. These laddus are made from roasted urad dal (black gram) and are often prepared during festivals and special occasions. Sunnundalu are not only delicious but also nutritious.
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