Monthly Archives: November 2014

Andhra style paaya ka saalan


Paya, goats leg/trotters is one of my favourite comfort foods, made in a very rich sauce made with Indian spices. Paya is famous and favourite among the Muslim communities in India, Pakistan and other parts of the world and also among others who love trotters. Paya means trotters or feet of goat, lamb or cow. Paya is famous in India, everyone has their own recipe including restaurants. Soups and curries made from paya are usually consumed in India during winter months.


Tomato pappu (tomato dal)


Tomato pappu/dal (tamatar ki dal in hindi) is very famous in Andhra cuisine and is very common and prepared in every house as per their way. Tomato pappu is a very simple dal, very easy to prepare. One of our famous combinations with this tomato dal is raw Mango chutney and fried crisps or papad (we call it badi, in Telugu vadiyalu , made of rice paste). At home we call it tamatar ki dal, we often cook tomato dal as it often goes well with any side dish you like.


Gongura pappu (gongura dal)


Gongura pappu or khatti bhaji ki dal (gongura dal) is very famous in Andhra cuisine. Gongura leaves (sorrel leaves) or khatti bhaji we call, are used more in Andhra than any other parts of the region. You get two types of gongura (sorrel leaves) one with green stem and the other red stem, green leaves with red stem seem to be more sour, but both are same. Any dish with gongura , is my favourite.


Dosakaya pappu (yellow cucumber dal)


Dosakaya pappu (yellow cucumber dal) is a popular dal in Andhra and commonly prepared dal in each house in Andhra. Indian yellow cucumber, also popularly known as the Dosakaya in telugu is a popular vegetable in Andhra Pradesh) . Dosakaya or yellow cucumber is small, round or oval in shape with dark and light green to bright yellow colour. In Andhra few people call it as Budamkaya.