RAG Demo

Tag: Godavari

  • Chepala Pulusu

    Chepala pulusu, fish in tamarind gravy, is a signature dish of coastal Andhra, from Nellore to the Godavari delta, where fish from the sea, rivers and backwaters is eaten daily. Pulusu means a sour, tamarind-based gravy. Each district has its own style: Nellore chepala pulusu is famous for its raw mango and intense heat, while Godavari versions are slightly sweeter.

    The gravy is thin to medium-thick, red, and sharply sour and spicy, balanced by a pinch of jaggery and the aroma of roasted fenugreek and coriander. Families traditionally cook it in a clay pot and let it rest for several hours, often overnight, so the fish absorbs the tamarind. It is eaten with hot rice.

    At a glance

    RegionAndhra Pradesh
    CuisineAndhra
    DietNon-vegetarian
    CourseMain course
    Prep time20 minutes
    Cook time35 minutes
    Total time55 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsfish / tamarind / onion / red chilli powder / fenugreek

    Ingredients

    For the fish

    • 750 g firm fish steaks (rohu, murrel, seer or pomfret)
    • 1/2 tsp turmeric powder
    • 1 tsp red chilli powder
    • 1/2 tsp salt

    For the spice powder

    • 1 tbsp coriander seeds
    • 1/2 tsp cumin seeds
    • 1/4 tsp fenugreek seeds
    • 1/4 tsp mustard seeds

    For the pulusu

    • lemon-sized ball of tamarind soaked in 2 cups warm water
    • 4 tbsp groundnut oil
    • 1/2 tsp mustard seeds
    • 1/4 tsp fenugreek seeds
    • 1 sprig curry leaves
    • 2 medium onions, finely sliced
    • 4 green chillies, slit
    • 1 tbsp ginger-garlic paste
    • 1 tomato, chopped
    • 1/2 tsp turmeric powder
    • 2-3 tsp red chilli powder
    • 1.5 tsp salt
    • 1 tsp grated jaggery
    • 2 tbsp chopped coriander leaves

    Method

    1. Clean the fish and rub with turmeric, chilli powder and salt. Marinate for 15 minutes.
    2. Dry roast the coriander, cumin, fenugreek and mustard on low heat for 2 minutes until fragrant. Cool and grind to a powder.
    3. Squeeze the tamarind and strain to get about 2 cups of extract.
    4. Heat oil in a clay pot or wide pan. Splutter mustard and fenugreek seeds, then add curry leaves, onions and green chillies. Fry on medium heat for 6-7 minutes until the onions are soft and light golden.
    5. Add ginger-garlic paste and fry 1 minute. Add tomato, turmeric and chilli powder and cook until the tomato is mushy.
    6. Pour in the tamarind extract and salt and bring to a boil. Simmer for 8-10 minutes on medium heat until the raw tamarind taste is gone and the gravy thickens slightly.
    7. Add the fish pieces in a single layer and sprinkle the spice powder over. Do not stir; swirl the pot gently. Cover and simmer on low heat for 10-12 minutes until the fish is cooked and oil floats on top.
    8. Add jaggery and coriander, swirl once more, switch off and rest for at least 2 hours before serving.

    Tips

    • Firm, thick fish steaks hold their shape; delicate fish breaks in the long simmer.
    • Swirl, never stir, once the fish is in.
    • In Nellore style, add a few pieces of raw mango along with the tamarind.

    Serve with

    Hot rice with a spoon of ghee and fried appadams.

  • Pesarattu

    Pesarattu is the breakfast dosa of Andhra Pradesh, especially the Godavari districts, made from pesalu, whole green gram. Because the batter needs no fermentation, it can be ground the night before or on the same morning. In Andhra tiffin centres it is often served as MLA pesarattu, with a spoon of upma folded inside, a combination said to have been popular in the canteen of the Hyderabad legislators' quarters.

    It is thin and crisp at the edges, with a pale green colour and an earthy, grassy flavour from the moong, spiked with ginger, chilli and cumin. Raw chopped onions pressed on top add sweetness and crunch. It is high in protein and filling, usually eaten with a sharp ginger chutney.

    At a glance

    RegionAndhra Pradesh
    CuisineAndhra
    DietVegan
    CourseBreakfast
    Prep time15 minutes
    Cook time25 minutes
    Total time40 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientswhole green moong / rice / ginger / green chillies / onion

    Ingredients

    For the batter

    • 1 cup whole green moong, soaked 6 hours or overnight
    • 2 tbsp raw rice, soaked with the moong
    • 1 inch ginger
    • 3 green chillies
    • 1 tsp cumin seeds
    • 3/4 tsp salt
    • about 3/4 cup water

    For topping and cooking

    • 1 medium onion, finely chopped
    • 2 tbsp chopped coriander leaves
    • 1 tsp cumin seeds
    • oil or ghee for cooking

    Method

    1. Drain the soaked moong and rice. Grind with ginger, green chillies, cumin and salt, adding water a little at a time, to a smooth batter slightly thinner than dosa batter.
    2. Mix the chopped onion, coriander and cumin in a small bowl for the topping.
    3. Heat a cast-iron tawa on medium-high heat until a sprinkle of water sizzles off. Wipe with an oiled cloth.
    4. Pour a ladle of batter in the centre and spread it quickly in circles into a thin dosa about 20 cm wide.
    5. Sprinkle a tablespoon of the onion topping and press it lightly into the batter. Drizzle 1 tsp oil or ghee around the edges.
    6. Cook on medium heat for 2-3 minutes until the base is golden and crisp and the edges lift.
    7. Flip and cook the onion side for 30-40 seconds, then flip back, fold and serve. For MLA pesarattu, place a spoon of hot upma in the centre before folding.

    Tips

    • A little rice in the batter helps the pesarattu crisp up.
    • Do not ferment the batter; pesarattu is best made fresh.
    • If it sticks, the tawa is not hot enough or needs re-seasoning.

    Serve with

    Allam pachadi (ginger chutney), coconut chutney and rava upma.