Every region in India has a wonderful food tale to tell. An Andhra thali is complemented with certain essential components, which makes it quintessentially Andhra.

Mudda Pappu: This is how the Andhra meal begins with Arhar dal cooked to perfection with a pinch of salt after being boiled. And it is very thick in consistency.

Dondakkaya Veppudu: An ivy gourd (kovakka/tindora) preparation.

Tomato Pachadi: A chutney kind of preparation made with raw tomatoes. Majjiga Pulusu with Ladies Finger: Ayoguri based preparation.

Miriya Chaaru: A light, but spicy rasam.

Chukka kura pappu: Aversion of dal with a kind of greens.

Avakka Pickle: A type of mango pickle.

Rice: The star of the meal.

Ghee: Ghee is served with parippu podi and tomato pachadi.

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

Photo: Pritya-Books