Andhra Thali ~ Mudda Pappu, Bendakaya Vepudu | Ugadi Special Thali
Andhra Thali consists of an elaborate traditional dishes from the Andhra Cuisine. The elaborate festival or wedding thali will have about 12 to 13 dishes. Mudda Pappu is one of the most important dishes featured.
Servings 4 people
Ingredients
For Mudda Pappu
- 1 cup Toor Dal
- Salt to taste
- 2 cups Water
For Bendakaya Vepudu
- 100 gms Lady's Finger
- 1/2 tsp Red Chilli Powder
- A Pinch Turmeric Powder
- 1/2 tsp Mustard Seeds + Urad Dal
- Curry Leaves few
- Salt to taste
- 1 tbsp Cooking Oil
Instructions
How to make Mudda Pappu
- Dry roast the dal till it turns a slight colour. Allow to rest and then wash with water.
- Pressure cook with water for a couple of whistles. Dal served as mudda pappu is not cooked very soft, but it retains a little bit of its shape.
- You can pressure cook without roasting as well.
- Sometimes, we temper with a bit of ghee, mustard, and urad dal. Though this is completely one's choice.
- Normally, mudda pappu is served as such with salt mixed and steaming rice with ghee. We mostly eat it with rice along with Avakai/ Mango pickle.
- This is the first dish that's served and eaten in Andhra special lunch.
How to make Bendakaya Vepudu
- Wash and wipe dry the Lady's fingers. This makes it non-sticky and crispy when fried. Cut it into fine pieces.
- Heat cooking oil in kadai. Add seasonings items. Once they splutter, add curry leaves, then chopped Okras. Fry well so that it's well coated with cooking oil. Simmer it without covering. If it is covered, it becomes soft and sticky.
- Add red chilli powder, turmeric powder, and salt to taste. Mix well. Simmer it for 10 to 15 mins. Once you see it's nice and crispy, you can remove it from the flame.
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