Food

Andhra Tourism wing traces authentic Andhra dishes

VIJAYAWADA: Chief Minister N. Chandrababu Naidu’s plan to popularise and promote traditional and authentic Andhra cuisine internationally has sent a team of the Tourism wing on a delicious trail of identifying and moderating to add nutritional value to the most authentic traditional dishes, some of which are on the verge of extinction.

A team led by Andhra Pradesh Tourism Authority (APTA) Joint Director Sudha Kumar, a culinary expert, is currently engaged in identifying and perfecting healthy recipes, reports The Hindu.

“There are some not-very-popular traditional recipes with the health factor intact in them. Ingredients such as pounded rice, organic vegetables and fresh local raw components add that extra flavour to Andhra cuisine,” says Mr. Kumar and cites the example of a unique idli-making practice in Ambajipet of Konaseema region. “It is called Pottikkal. Fermented idli batter is wrapped in jackfruit leaves in the shape of a cone and steam-cooked. The aroma of jackfruit leaves enhances the flavour of the idli, lending the dish a unique touch,” explains Mr. Kumar, informing that the pyramid idli served with ulavacharu (the concentrated extract of horse gram) is very healthy.

Leaves and flowers of drumstick, jackfruit and amla which have medicinal value, are also being brought into use. Method of cooking and use of traditional utensils like brass vessels and earthen pots, not seen much these days, is yet another focus area.

The recipes thus culled out will be referred to a team of nutritionists for their expert advice and endorsement besides roping in an ayurvedic doctor to present his point of view on the identification of medicinal value of each recipe.

After consulting with some of the top chefs in Hyderabad, Mr. Kumar and his team have identified about 30 recipes in different categories.

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