Shat(6)ruchis for ugAdi
Dakshin Gandikota
1) teepi -- sweet -- bellam (indian stores carry north indian goodh)
2) pulupu -- sour -- mAmidi avakaya/awacs (priya pachadi is packaged
outside AP/India)
3) kAram -- hot chilli -- korivi kAram (priya pachadi is packaged
outside AP/India)
4) uppu -- salt -- any ideas other than priya? :)
5) chEdu -- bitter -- priya kAkarakAya pachadi alternates ...
6) neyya (ghee)???
It seems the whole ugAdi pachadi thing in America is all about Priya
pachadi eaten with neyya (ghee) and bellam/sugar/sugar-substitute. :-)
Any original andhra-garlu around for indigenous suggestions?
pogu...@hotmail.com
priya patchadi specially you can talk to Ramoji rao he can give you some
funding. The 6th taste is "vagaru" if I am not mistaken. when does Ghee
became one of the six. If you are serious you can get gwnuine
substitution for every ruchi
Rao
In article <3A6FAD29...@my-deja.com>,
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Dakshin Gandikota
there anything
AP/Andhra/Telangana/Rayalaseema mukkOti andhrulu will export that is
called food - other than food for thought -- in the American-Indian
stores?
AP exports 0/zero/zilch/sunna/zip/nada to the world food market, as of
today, isn't it? Well, do something, if you got a farm or a market
share,
as I don't.
pogu...@hotmail.com wrote:
>
> Why dont you start priya patchadi fans mr kota. If you want to promote
> priya patchadi specially you can talk to Ramoji rao he can give you some
> funding. The 6th taste is "vagaru" if I am not mistaken.
Tell us what fruit/veggie/seed is vagaru, other than geedi mamidi.
>when does Ghee
> became one of the six.
It could be sapta/ashta/nava ruchi.
>If you are serious you can get gwnuine
> substitution for every ruchi
Do you have a web site or you're just saying 'chandrunikO nUlu pOgu' :)
pogu...@hotmail.com
Dakshin Gandikota <dakgan...@my-deja.com> wrote:
> Sounds like pogularao's favorite 6th taste is pogaru
Why not aslong as there is no gandi
:-) Anyway, is
> there anything
> AP/Andhra/Telangana/Rayalaseema mukkOti andhrulu will export that is
> called food - other than food for thought -- in the American-Indian
> stores?
> AP exports 0/zero/zilch/sunna/zip/nada to the world food market, as of
> today, isn't it? Well, do something, if you got a farm or a market
> share,
> as I don't.
>
As you mentioned jeedi mamidi cashew is famous export from AP.
I am happy you mentioned jeedimamidi which people are forgetting.
until the thai rice took over Indian(Andhra) rice was popular in world
market.
Prawns are being exported but may be us market is too far.
I have no website for ruchis but last year we tried like this
teepi: Jaggery
pulupu : tamarind
uppu :salt
karam : mirchi
chedu : If you are lucky find neem flower , or kakara kai
vagaru.: Banana which is not too ripe.
You can add your sapta/ashta chemma/navama/dasa graha tastes as per your
convenience
Rao
Dakshin Gandikota
pogu...@hotmail.com wrote:
> As you mentioned jeedi mamidi cashew is famous export from AP.
But where does it say "made in andhra"? It seems the ryots are
divided along the andhra/telangana/rayalaseema subregions. An year
ago some north-windhya wallah wanted to replace potato-chips with
fried/salted/smoked cashew farts in dEsi markets, while riding the
kashmir wave.
If/when the business succeeds will the packaging say "cashews
grown in this AP farm"?
One could intuit that the `ingredients' lists on packages is for
infering precisely this kind of `monopolistic and imperialistic'
practices. Alas, who can tell `ferro orthophosphate' an
ingredient in Nirav's (made in chicago, usa) `idli rava' package
can basically be had from a car junk yard with persistance
(does "ferrous orthophosphate == "fears are thou foe's fate" make a
better chemistry label or marketing
jingle than the famous FDR line `nothing to fear
but fear itself :-)?
AP needs "made in AP" packaging as well as quality
products such as MTR food-mixes, Mysore Sandal Soap (Karantaka),
pApalam (Tamil Nadu), cococunt-oil banana chips (Kerala) just
to speak of south-windhya brands.
> Prawns are being exported but may be us market is too far.
Isn't it easier to `school' them all the way to the US? :-)
Svenigalla
I have many issues with you here.
Telugu is not just an 'Andhra' thing. Dont mix geography and the
language. There are many Karnataka telugus and TN Telugus, and even some
American Telugus. So made in Andhra may make it sweeter, but not the
only thing. If there is one thing that separates Telugus from rest of
the Indians, it's their worldwide view and superior adaptibility. Dont
take it away by making Ugadi an Andhra thing. It's a Telugu thing.
Coming to tastes, we should make "It's adaptibility, stupid!!". There
are many bitter things that I can think of - how about a dash of
Campari!!! Try it, you would love it!! True bitters!!
Have you tried the inner white skin of grapefruits? Its a great "Vagaru"
substance!! If you dont trust me, ask your baby daughter!
If you have rounded up the Campari (Bitter) and Grapefruits (Vagaru) ,
you need pineapple(sour), canned mango or peach halves(sweet), plus
maple syrup (sweet and to hide that campari alcohol smell for the
bamma!), dash of salt (the great balancer) and thin slices of red hot
chilli peppers (hot).
Who said Priya, again??
-Srini
Dakshin Gandikota
Svenigalla wrote:
>
> hey, hey, hey!!!
>
> I have many issues with you here.
>
> Telugu is not just an 'Andhra' thing. Dont mix geography and the
> language. There are many Karnataka telugus and TN Telugus, and even some
> American Telugus. So made in Andhra may make it sweeter, but not the
> only thing. If there is one thing that separates Telugus from rest of
> the Indians, it's their worldwide view and superior adaptibility. Dont
> take it away by making Ugadi an Andhra thing. It's a Telugu thing.
Agreed. Yougadi!
> Coming to tastes, we should make "It's adaptibility, stupid!!". There
> are many bitter things that I can think of - how about a dash of
> Campari!!! Try it, you would love it!! True bitters!!
> Have you tried the inner white skin of grapefruits? Its a great "Vagaru"
> substance!! If you dont trust me, ask your baby daughter!
> If you have rounded up the Campari (Bitter) and Grapefruits (Vagaru) ,
> you need pineapple(sour), canned mango or peach halves(sweet), plus
> maple syrup (sweet and to hide that campari alcohol smell for the
> bamma!), dash of salt (the great balancer) and thin slices of red hot
> chilli peppers (hot).
'Think this is already called 'mustang ranch salad dressing' :)
FYI: the `ugAdi pachadi' has a secret ingredient that is
available only in the AP, called tumpAla-cheraku-molass. If you
can convince the `customs' (kashtamulu :) of u'r `nation-state'
for importing the molass, more yougadi for U!
Svenigalla
art/science behind the maple syrups comes close to wine making. So try them,
you would find a great substitute for the "anakapalli Bellam" flavor. My mom
used to treat Anakapalli bellam as the bench-mark bellam for making Arisaa.
Hey, what about the mustard. Isn't it a shame, Telugus nearly ignored the
pungent kick of mustard? Well, they use it in Avakaya, but the tang of mustard
is completely drowned in the accompanying oil. I think mustard does not get its
due respect in Andhra cuisine. Them americans know how to use it well on their
Subs!
It's a damn shame that none of the current day Telugus can make a decent
homemade pickle, like Avakaya or Gongura. I am not talking about the Telugus
abroad, but even those back at home. Everyone just eats Priya. Thank God, it's
fairly decent, otherwise I would worry for the quality of the software the next
generation telugus would be writing! You know, there is some art in choosing
the right mango, right chilli and the right oil, to make that right classic
blend in an earthern pot, precisely after 36 hours remix it and store it away
in a porcelein jar, atleast 20 year old, and made in the "Gannavaram Jadi
Factory".
When I was 11 years old, my family (mom, dad, bro and I) visited Bapayya uncles
home in a village near Gannavarm. I remember the whole family making a visit to
the Gannavaram Jadi Factory and buying half-a-dozen Jars for the future
generation. See, they have to age for 20years storing all the second-tier
pickles like Ginger and Tamarind Tokku before they are declared fit for
Avakaya. I remember blushing when my dad and mom told each other that they
would be ready by the time they got their two daughter-in-laws.
Almost half a decade before that, when I was 4, on a mid-afternoon, my mom kept
me incharge of the kitchen, like Parvathi did with Ganesha, and went for a
bath. Alas, the Earth shivered a bit, and I was terrified to see the Avakaya
Jadi slide from the edge of the "Kavadi Balla" and bathe the black granite
floor in blood-red pickle!! My mom lamented, my grandma blamed my mom, my
grandpa made a humongous "Vutti" to hang the remaining jar of avakai directly
from the roof, and my dad was smart enough to ask, what if the roof collapsed!!
It was all like slide show for me, and I just wished my 1-year old brother
would understand and start wearing his knickers soon and stop being an
embarassment for me!
-Srini
Dakshin Gandikota
Svenigalla wrote:
>
> I live on the Canadian border, so I know there are some great Maple Syrups. The
> art/science behind the maple syrups comes close to wine making.
You mean they use leg-power to extract the juices?
> Hey, what about the mustard. Isn't it a shame, Telugus nearly ignored the
> pungent kick of mustard? Well, they use it in Avakaya, but the tang of mustard
> is completely drowned in the accompanying oil.
'Seems you don't understand avakAya processing. The mango slices are
sun-dried
and the oil is from either mustard (used by pindaris near orissa
border) or gingley
(nuvvulu or sesame used in andhra).
>I think mustard does not get its
> due respect in Andhra cuisine. Them americans know how to use it well on their
> Subs!
Besides the AWACS; but mAgAyi, tokkudu-pachadi (no tokkudu with
body-parts :)
are classics.
> It's a damn shame that none of the current day Telugus can make a decent
> homemade pickle, like Avakaya or Gongura. I am not talking about the Telugus
> abroad, but even those back at home.
What are you, a kosher inspector in Canada marketing Israeli weep-ons?
Svenigalla
You may want to watch your words before you hit that send button, for your own good.
There is very little bandwidth between good and bad tastes!! Master these two, before
the other six. Bye.
Dakshin Gandikota
You had to be then a christian/jewish missionary saying `this is shame'
and `that is shame' about
a collective-ancient-traditional-vibrant culture in Andhra Pradesh
not based on violent conquests and mass-destruction
weep-ons which btw, you brought into the discussion of foods, perhaps
indicating
your penchant for bactearial/backtierall north-american
which-craft-to-steal-and-patent-now?
cultures.
T.D.
Judy Foster
flavours of the summer holidays. One thing is true is that if we want to do
it, there is no one to stop us, so if we donot want to forget how to make
"avakayi" atleast we can write it on a piece of paper and preserve it for
the future generations. For our own taste buds we can prepare it here in
the USA.
"Svenigalla" <vu2...@yahoo.com> wrote in message
news:3A8EF5E1...@yahoo.com...
Dakshin Gandikota
various ooohraguAya grrrahabaddams ala Sri.BMK's rAgachAyamAlick
"Tillana"? :-)
Tata, Prasad N
stimulant for taste buds after any sickness or prolonged antibiotic
treatment.
Naalika Chacchi pote pranam pose sanjeevini ee maagayi.
Maagayi mahattari tiragesthe chittadi
hope some desi guys and restaurants think about serving Pizza with avakaya
and maagaya toppings -- naming it as Vooragaya Lovers Pizza
Regards,
Prasad Tata
--
Posted from [63.99.29.33]
via Mailgate.ORG Server - http://www.Mailgate.ORG
Svenigalla
I could go on listing all the good stuff that can go along in that time capsule..
But I do not want to invite another ugly response from the "butt-ugly-Dakshin
gandoo".
Wheedevedandi, Baboo, he calls me a Jew in one mail and Muslim in another mail (I
have nothing aginst these wonderful religions, btw) . Pakka Telugu vanni nenu.
Nishta Daridrapa Vedhava mohamu, veedunu. This guy is the new pest after Jai
Maharaj and his ilk.
-S