Cover StoryAndhra Pradesh
Fish Pulusu:Pulusu in Telugu means
sour or tangy. In fact, any gravy that
has tamarind in it is called pulusu.
Although fish pulusu is cooked across
the region, it enjoys unrivalled popu-
larity in coastal Andhra Pradesh. Un-
like in some other parts of the country,
here fish is not fried before it is added
to the curry. A pulusu is cooked with
both seawater and freshwater fish—
marrying the heat of Andhra chillies
and sour tamarind, with the fish
lending its own flavour to the gravy.
People avoid too many other spices in
this as it may come in the way of the
tartness of the dish.
Popular Choice: Gongura Pacchadi
Karnataka
Bisi Bele Baath: According to the
food historian K. T. Achaya, this is a
modern version of a 10th-century
dish, but others argue that it was cre-
ated 300 years ago in the Mysore Pa-
lace. Another view is that the dish
SOUTH ZONE originated in the
Udipi Mutt.
Whereas it was a
lunch item then, it
is primarily eaten for
breakfast now. The Byadgi chilli’s
unique sweet spiciness infuses its spe-
cial flavour. Some may confuse it with
khichri by its looks, but the lentil used
in bisi bele baath is tuvaar dal and not
moong. Local cooks use several spices,
with a generous sprinkling of cinna-
mon, making it a spicy dish.
Popular Choice: Mysore PakKerala
Fish Molee: It is said that several
centuries ago, a group of Portuguese
spice traders found the local curry too
strong. A woman named Molly stirred
up some lightly spiced fish with a
generous portion of coconut milk to
mellow it and, voila, the fish molee was
born. A staple in Syrian-Christian
homes during Easter and Christmas,
this dish is often served at breakfast.
Appams (hoppers) straight off the
oven and molee make for a greatAndhra's famous
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