The Andhra Lunch Plate: Rice, Podi, Ghee and a Spoon of Pickle

An Andhra lunch has an order to it. You do not simply pile everything on the rice. Each course has its place, and the podis and pickles are what tie it together.

First: podi and ghee

The meal usually begins with a small mound of hot rice, a spoon of podi and a generous spoon of ghee, mixed well with the fingers. Everyday podis like Idli karappodi are common, but leafy podis like Gongura karappodi and Munagaku karappodi, made with drumstick leaves, give the first bite a sour or herby lift.

Then: dal, curry and a pickle

Next come pappu, a vegetable curry and sambar or rasam. A small spoon of pickle on the side of the plate goes with all of them. Avakai pachadi is the default, but Gongura pachadi is just as loved.

The crunch on the side

A few vadiyalu or appadams usually sit on the side, and plenty of homes also add a handful of Chekavadalu or Palli pakoda when there is nothing fried in the meal.

Last: curd rice

The meal ends with curd rice to cool everything down. This is where a sharp pickle like Nimakai pachadi or Magai pachadi really shines. A tiny bit is enough to flavour the whole bowl.

Building your own podi shelf

If you want to start, three podis cover most meals: one everyday podi such as Idli karappodi, one leafy podi like Kothimeera karappodi or Karivepaku karappodi, and one strong one like Velluli karappodi. Keep them in airtight jars and use a dry spoon.