For those of you well-acquainted with Hyderabad will know that this place is called a foodie’s paradise. But before your mind draws conclusions and gives all credit to the widely known Hyderabadi biryani, stop there for a second and think again!  This time, let’s lay aside our preconceived notions and consider the local Telugu or Andhra Cuisine in a whole new perspective.

As is the saying, if you truly want to understand a place and its people, you should try the taste of local cuisine. This mouthwatering fare is traditionally made from locally available produce, using olden method of cooking, offering people a glimpse into the history and culture of the place.  A traditional Telugu fare is in all means a heady concoction of taste that surely tickles one's senses.

In all the Andhra cuisines, the thali is an important dish that is complemented with certain essential components, making it purely an Andhra fare.

Here are some of the key dishes that make the Andhra thali what it is:

Mudda Pappu

A traditional Andhra meal begins with the mudda pappu. The mudda pappu is arhar dal which is cooked to perfection with a pinch of salt once it starts to boil. The dish is very thick in consistency, which is why it is called mudda pappu.

Neyyi or Desi Ghee

The Neyyi or desi ghee is an important part of the Andhra cuisine. The muddu pappu or arhar dal is incomplete without a generous dose of the traditional neyyi. Add a dose of this neyyi or desi ghee onto a platter of piping hot rice complete with the muddu pappu on the top. This for sure will make a delightful, simple and delicious meal.

Charu

Charu is a version of rasam in Andhra Pradesh. The charu/ rasam can either be a simple or an elaborate dish which is complete with tomatoes and lots of chives. Charu is therefore a must dish in the thali, making it wholly an Andhra Pradesh fare.

Avakaya  

Avakaya is a traditional mango pickle, which is another must have component, without which no Andhra thali will be a complete dish. Traditionally, the avakaya is either had along with steaming hot rice-mudda pappu combination or along with curd and rice at the end of the meal.

Perugu or Curd

At the end of the thali, a sumptuous dose of curd rice is enjoyed. Perugu, avakaya along with steaming hot rice is the perfect way to enjoy a simple and delectable combo, thus giving a great amount of contentment once you're done with the meal.

Finally, a word of caution: if you are a non-vegetarian, go prepared, as they will be fiery hot, without the option for ‘less spicy’. But if you are really determined in giving it a shot, don't forget to order a steady accompaniment of majjiga or buttermilk to soothe your fiery tongue.

Therefore, open your mind and senses to a world bigger than the Hyderabadi biryani, and you will be amazed at the depth of flavor, leaving you with an altered food memory of Hyderabad for days to come.

Want to make food memories? Well, head on to Andhra restaurants by clicking here. 

Image source: Net