Allam Chutney · Andhra Pradesh. Andhra allam pachadi: fresh ginger fried with red chillies and dals, ground with tamarind and jaggery into a hot, sweet and sour chutney for idli, dosa and pesarattu.
Peanut Chutney · Andhra Pradesh. Andhra palli chutney: roasted peanuts ground with chilli, tamarind and garlic into a nutty, tangy dip that every Telugu home serves with idli, dosa and upma.
Red Coconut Chutney · Andhra Pradesh. A fiery brick-red chutney of coconut, roasted dried chillies, tamarind and garlic, the one you want smeared inside a crisp dosa.
Ragi Sangati · Andhra Pradesh. Rayalaseema's daily staple: soft rice cooked with finger-millet flour and beaten into smooth, dusky balls, made for breaking into natukodi pulusu or a bowl of pappu.
Andhra Rasam · Andhra Pradesh. The everyday Andhra tomato charu: thin, tangy and peppery with tamarind, crushed garlic and rasam powder, poured over hot rice with a spoon of ghee or sipped from a tumbler.
Palak Dal · Andhra Pradesh. Andhra palakura pappu: soft toor dal cooked with a big bunch of spinach, tomato and green chillies, mashed smooth and finished with a garlicky tadka. Everyday comfort with rice, ghee and an avakaya pickle.
Bendakaya Pulusu · Andhra Pradesh. Andhra home-style okra simmered in a sweet, sour and spicy tamarind gravy with a mustard and fenugreek tadka. Best poured over hot rice with a spoon of ghee.
Andhra Prawns Fry · Andhra Pradesh. Royyala vepudu: prawns dry-fried with curry leaves, Guntur chilli and a freshly ground coriander and fennel masala until crisp, dark and clinging to every curl.
Easy Fish Fry (Andhra Style) · Andhra Pradesh. Thick fish steaks rubbed with a fiery Guntur chilli, garlic and lemon paste and shallow-fried until the crust is crisp and the flesh stays juicy.
Egg Fry · Andhra Pradesh. Andhra kodi guddu vepudu: halved boiled eggs tossed in a dark, oniony red chilli masala with curry leaves until every egg is coated and crisp at the edges.
Karivepaku Mamsam Iguru · Andhra Pradesh. Andhra curry-leaf mutton: tender goat cooked down until thick and almost dry in a deep green paste of roasted curry leaves, pepper and red chillies. Made for hot rice and ghee.
Mutton Chilli Roast · Andhra Pradesh. A fierce Andhra dry roast: tender mutton fried down in a paste of soaked Guntur chillies and garlic, then hit with a tempering of whole dried chillies and curry leaves.
Andhra Natukodi Pulusu · Andhra Pradesh. Slow-cooked country chicken in a thin, tangy tamarind gravy fired up with Guntur chillies and a roasted coriander masala. Unlike our Telangana Natu Kodi Kura, this is the sour, soupy pulusu version made for pouring over hot rice.
Mirapakaya Kodi Vepudu · Andhra Pradesh. Andhra green chilli chicken fry: boneless chicken tossed dry with a coarse paste of green chillies, garlic and coriander until it is blistered, fragrant and searingly hot.
Chicken Gongura · Andhra Pradesh. Andhra's beloved gongura kodi: chicken cooked with a mountain of sour gongura (red sorrel) leaves and fiery Guntur chillies into a tangy, deep green-brown curry.
Kandi Podi (Andhra Gunpowder) · Andhra Pradesh. Andhra's beloved gunpowder of roasted toor dal, chana dal, red chillies and garlic, mixed into hot rice with a generous spoon of ghee.
Andhra Kura Karam (Mamsam Masala) · Andhra Pradesh. The fiery, coriander-rich curry powder Andhra homes roast for chicken and mutton curries: guntur chillies, poppy seeds, dry coconut and whole garam spices.
Chicken Pulao · Andhra Pradesh. The Andhra and Hyderabadi Sunday pulao: chicken simmered with green chillies, mint and whole spices, then the rice cooked right in it, with coconut milk for a softer, richer finish.
Mutton Fry Biryani · Andhra Pradesh. The Andhra and Telangana restaurant favourite: fiery, curry-leaf-scented mutton fry layered with fragrant basmati and steamed on dum so the spice seeps into every grain.
Jackfruit Biryani (Panasa Pottu) · Andhra Pradesh. Andhra's favourite meat-free biryani: chunks of raw jackfruit fried, marinated in a spicy yogurt masala and sealed under basmati until they turn meaty and tender.
Miryala Rasam · Andhra Pradesh. A thin, peppery Andhra rasam of tamarind, tomato and crushed garlic, sharp with black pepper and cumin. The one you want when you have a cold.
Kodi Guddu Pulusu · Andhra Pradesh. Boiled eggs, scored and pan-fried, then simmered in a sweet-sour tamarind and onion gravy.
Guntur Kodi Vepudu · Andhra Pradesh. A dry, peppery chicken fry from Guntur, tossed with fried curry leaves, cashews and plenty of red chilli.
Royyala Iguru · Andhra Pradesh. Prawns roasted in a thick, dry masala of browned onion, ginger-garlic and fresh-ground spices, from the Godavari delta.
Chepala Pulusu · Andhra Pradesh. Coastal Andhra's fish in tamarind: firm fish steaks simmered without stirring in a hot, sour, deep-red gravy.
Gongura Mamsam · Andhra Pradesh. Mutton slow-cooked in onion and spice, then simmered with a mash of sour gongura leaves until dark, tangy and rich.
Andhra Chicken Curry · Andhra Pradesh. Kodi kura the Andhra way: bone-in chicken in a fiery red masala of Guntur chillies, poppy seeds and fresh-ground garam masala.
Bobbatlu · Andhra Pradesh. Ugadi and Sankranti's sweet flatbread: a soft maida dough wrapped round chana dal and jaggery filling, rolled thin and cooked in ghee.
Punugulu · Andhra Pradesh. Vijayawada's street-side fritters: crisp outside, soft inside, made from leftover idli-dosa batter and eaten with peanut chutney.
Majjiga Pulusu · Andhra Pradesh. Cooling buttermilk curry simmered with bottle gourd and a ground coconut, chilli and ginger paste.
Bendakaya Vepudu · Andhra Pradesh. Crisp Andhra okra fry with a crushed peanut, garlic and chilli powder that clings to every piece.
Chintapandu Pulihora · Andhra Pradesh. Temple-style tamarind rice: tart, a little sweet, crunchy with peanuts and chana dal, and better a few hours after it's made.
Mukkala Pulusu · Andhra Pradesh. A tangy-sweet tamarind stew of mixed vegetables, thickened with a little rice flour and fragrant with fenugreek.
Tomato Pappu · Andhra Pradesh. Everyday Andhra dal: toor dal cooked soft with tomatoes and green chillies, mashed and finished with a garlic-mustard tadka.
Gutti Vankaya Kura · Andhra Pradesh. Small purple brinjals stuffed with a roasted peanut, sesame and coconut masala and braised whole until meltingly soft.
Gongura Pachadi · Andhra Pradesh. Andhra's signature sorrel chutney: tangy gongura leaves cooked down with roasted red chillies and finished with a garlic tadka.
Pesarattu with Allam Pachadi · Andhra Pradesh. Thin, crisp green moong dosa from coastal Andhra, scattered with onion and chilli and served with a sweet-sour-hot ginger chutney.