Cabbage Vepudu (Stir-fry)

A simple Andhra style cabbage stir-fry where cabbage and onion are stir fried with garlic, red chilli, coriander and cumin powders.
Recipe Courtesy: Sailu's Kitchen

Gajar Ki Sabzi (Carrot Stir-fry with Milk)

This is Andhra style carrot stir-fry modified with a dash of milk. I made the dish really spicy to reduce the sweetness of carrot and the addition of milk did magic to this  delicious stir-fry.
Recipe Courtesy: Honey, What's Cooking

Fish Curry in Tamarind Gravy (Andhra Chepala Pulusu)

There are innumerable ways for making fish curry. This is Andhra style fish curry where fish is cooked in tamarind gravy. This is somewhat similar to Kerala fish curry where gambooge (Malabar tamarind or kudampuli) is used as souring agent. If your taste buds are senstive enough you could feel the taste difference between the two curries.
Recipe Courtesy: Kalyani's Kitchen

Andhra Style Tindora / Ivy Gourd Stir-fry (Dondakaya Vepudu)

There are different variations of dondakaya vepudu recipes. This is a very simple recipe which uses chana dal and urad dal to make a crunchy stir-fry.
Recipe Courtesy: Akshayapaatram

Gongura Pappu (Sorrel Leaves Dal)

I bought a bag of leafy vegetable from the Indian grocery store the other day thinking that it is beet greens. When I opened the bag at home I had no clue what those leaves were! After searching online for a while, finally, I figured out that those are gongura or sorrel leaves which is a delicacy in Andhra. Preparation of the dal was very easy and the dish had a slight sour taste as if though I have added lime juice or tamarind juice. It must be this sourness that makes gongura ideal for pickles. I loved it and gongura pachadi (pickle) is next in my list.
Recipe courtesy: Indira's blog Mahanandi