Today Iam again here with a reagional thali from Andhra Pradesh. I have choosen some recipes fro Visakhapatnam (vizag) and Godavari districts. This reagion is in the North west part of Andhra Pradesh. This reagion is costal area with Godvari river delta. Godavari delta reagion is known as rice bowl of Andhra predesh with lash paddy fields and rich coconut groves. Visakhapatnam is a costal port city. In this reagion cuisine is influened by oriya cuisine. Like Kerala coconut is used in cooking because if it's rich coconut groves. This cuisine is a fusion of oriya and andhra cuisines.
Here in this thali I tried to explore the flavors of this reagion. In curries I made Avapettina Aritikaya kura. In this curry they give a flavor of mustard and ginger to fresh green plantain. This is side dish for rice with dal and rasam. But my choice is mix this curry with rice and dash of ghee..:)
And the second curry is Dondakaya Kobbarikaram kura (Ivy gourd curry with coconut) is flavourd with coconut. This is also a perfect side dish for Rice, dal and rasam.
For this thali I made Paramannam as a sweet. This is a sweet rice Pudding made with rice, milk and jaggery, grated coconut
Avapettina Pulihora is a famous rice dish from this reagion. Pulihora is rice dish, Rice mixed with sour sauce made with Tamarind or lemon. Here in this thali I made with lemon with a twist of Mustard, ginger and green chilli paste. This recipe I learnt from one of my friends mother they are from Vizag. Thanks for the recipe Kamala Aunty.
Bobbarla vadalu.. Bobbarlu means blackeyed beans is the snack in this thali
Avakaya is a famous mango pickle in Andhra pradesh
Here is todays recipe from this thali is Avapettina Aritikaya Kura
Green Plantain s -- 2 peeld and cut in to cubes
Turmeric powder --- 1/4 tea sp
Oil --- 1 tab sp
Salt to taste
Mustard seeds -- 1 &1/2 tea sp
Green chillies -- 2 cut in topieces
Ginger -- 1 inch pieces peeld and chopped
Grated coconut -- 3 tab sp
Water -- 2 tab sp
For tadka (talimpu):--
Mustard seeds -- 1/2 tea sp
Split urad dal -- 1 tea sp
Curry leaves A Few
1. Cook Plantain cubes with a cup water and turmeric powder, salt to taste. cook till plantain pieces becom soft but not mushy.
2. In the mean while make paste with past ingredients and set a side.
3.Now heat oil in a pan add mustard seeds let them popup then add split urad dal fry till they turn in to golden then add curry leaves.
4. Then immediately add cooked plantain pieces give a good stir fry for five minutes in a medium flame keep stiring in between.
5. Now add ground paste and give agood stir and fry for 2 more minutes and remove from heat.
Serve hot with rice.
This is my Third Thali for Blogging Marathon 16 th edition in the theme of Indian thali and lets check the Marathon page.And this is my entry for Srivallis Thali Mela