The Andhra menu:

·       Karepak podi : Powdered lentils (Podi) ground with curry leaves,chillies and spices..

This podi is mixed with plain rice and topped with 1-2 tsps of ghee generally during the start of a meal

·       Vankaya Kothamira Kaaram : A brinjal/eggplant preparation. Brinjals are  cooked in coriander-green chilli combination. Japanese eggplants are the best

·       Artikayyi Veppudu : Plantains fried in oil with a mix of salt and red chillie powder. Best when eaten hot.

·       Tomato Pachadi : A chutney kind of preparation made with raw tomatoes.

This can be mixed with rice with a spoon or two of ghee and eaten.

·       Miriya Chaaru : A light, but spicy rasam. The ingredients for the rasam are freshly made.

·       Palakura pappu: Spinach dal cooked with toovar.

Accompaniments:

·       Avakka Pickle : A type of mango pickle.

·       Rice : The staple

·       Ghee : Ghee

·       Curd/ Yogurt : The final round of the meal. It is mixed with rice and eaten with the pickles.

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