A saas-bahu duo comes together to offer a feast from the southern state at Chembur this weekend
Gutti Vankaya Koora
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When Ritu Khanna got married into a Telugu family four years ago, her first tryst with Andhra cuisine was Majjiga. The spiced buttermilk was a far cry from the one she was used to having as a Punjabi. "The only seasoning I would add was rock salt. This one was more nuanced, as my mother-in-law [P Kalyani] would add a special spice mix," says the 32-year-old home baker. This Sunday, the duo will host Vindhu Bhojanam, an Andhra-style feast served on banana leaf at a pop-up by Commeat.
"Of all the southern states, Andhra cuisine is the spiciest. We're keeping a tab on the spice levels as we want guests to enjoy every dish," says 53-year-old Kalyani, who hails from Guntur, and later shifted to Hyderabad before moving to Mumbai.
The menu features Mukka Pulusu, where vegetables are cooked in a sweet and sour gravy, Dondakaya Vepudu (tendli fry), Gutti Vankaya Koora (stuffed brinjal gravy) and Pappu, a plain toor dal preparation. It will be served with steamed rice and Pulihora (tamarind rice). "In Andhra cuisine, you'll hardly find onion and garlic. We season dishes with green chillies, tamarind, tomatoes and curry leaves."
The accompaniments include carrot pachadi, curd and gongura pickle. End the meal with Semiya Payasam (vermicelli kheer) and besan laddoo.
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