Alugadda Barada In a Thali From Telangana

Andhra Cuisine is famous for it's heavy use of spices and chillis rice is the staple food for this reagion. There are many regional variations in this cuisine. Telangana is the Western reagion of Andhra Pradesh. This cuisine is influenced by Persian and Afghan cuisine because this reagion was under the control of Muslim Kings for long time. But in northern districts like Karimnagar people adopted some Maharastrain dishes in to their cuisine like kadi, Barada. In the northwest it is influenced by Karnataka and in the west Chattisgarh. From Nalgonda this cuisine is mingled with Andhra Cuisine.
                                            This month I have chosen the theme Indian thali for first week in BM. So I am trying to post regional Thalis from Andhra Pradesh. In Andra Pradesh each region has it's own blends of tastes and flavours. In that array Telangana cuisine has it's unique flavors. I am not so perfect in this cuisine but I know little bit about this cuisine so I am trying to  make a thali with some Telangana recipes. In this thali I mix both traditional Telangana and Muslim cuisines. In Traditional telangana cuisine there are many delicious dishes to explore but this one post is not enough for that so I took few recipe to fill my thali
                                   Here is the thali have a look ....
In this thali
As starters: poori -- Alugadda Kurma
3 Pappula Vada -- Allam pachadi
Rice :
Bagara Annam (for this mirchi - ka - salan is the side dish)
Plain rice (pappu charu and alugadda barada are the side dishes)
Gravy curries :
Mirchi Ka Salan
Alugadda, vankaya kura
Lentils:
Pappucharu
Dry curry
Alugadda Barada
Roti:
Jonnarotti (alugadda, vankaya kura is the side dish for this roti) (making of jonnarotti is bit difficult for me so I mixed with little wheat flour to jonnapindi)
Sweet:
Double - Ka- Meetha (bread halwa)
You can add butter milk to this menu I forgot to add that.
Here is the recipe for ALUGADDA BARADA......
 INGREDIENTS:--
Potatoes  ---  3 big peeled and cut in ti cubes
Onion  --- 1 big finely chopped
Green chillies  --- 2 finely chopped
Red chilli powder --- 3/4 tea sp
Turmeric  --- 1/4 te asp
Oil   --- 1 tab sp
Salt to taste
FOR MASALA:--
Channa dal  --- 1/2 cup
Moong dal  --- 1 tea sp
Coriander seeds  -- 1 tea sp
Cumin seeds -- 1/2 tea sp
FOR TALIMPU:--
Split urad dal -- 1 tea sp
Mustard seeds -- 1 tea sp
Dry red chillies -- 2 broken
METHOD:--
1. Heat oil in a deep frying pan add mustard seeds let them pop up then add urad dal and broken red chillies fry till dal turn in to brown .
2. Now add chopped onion and green chillies fry till onion turn in to pink add turmeric powder and give a good stir.
3. Add potato cubes and salt to taste mix well cover and cook in a very low flame for ten minutes.
4. In the mean while dry roast the masala ingredients in to light brown color let them cool and make a fine powder in a blender.
5. Check the potatoes if they are cooked add red chilli powder, masala powder sprinkle little water so that the powders coat well on the potatoes.
6. Mix well and cook for two minutes, Remove from heat and serve with rice, pappucharu and ghee.
Hope you all enjoy this thali
This is my first Thali for Blogging Marathon 16 th edition in the theme of Indian thali and lets check the Marathon page.
And this is my entry for Srivallis Thali Mela