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Most of the vegetables used were grown

Most of the vegetables used were grown at home and we never used any that were off season.One must also have a strong stomach to handle the fiery curries from Telangana. Talakaya kuraIngredients1 kg of mutton (only the head)1 tbsp garam masalaPaste of three onions 1 tbsp ginger-garlic pasteSalt to tasteChilli to taste1 tsp turmeric powder1 tsp coriander powder100 ml of tamarind pulp1 tbsp dry coconut, gratedOil for cookingMethodMake sure the head is neatly cleaned and chopped. Boti fryIngredients kg of boti (a mix of large and small intestines and gizzard of goat) 1 tbsp garam masala1 tbsp ginger-garlic pasteSalt to tasteChilli to taste1 tsp turmeric powder1 tsp coriander powder1 tbsp dry coconut, grated (optional)Oil for cookingCoriander leaves for garnishMethodThe pieces of botti need to be cleaned thoroughly. This combination of food was extensively prepared when there was a death at home. Let it cook for a while, once the rice is cooked, take it off the heat. Add that to tamarind mixture, close the lid once the tempering is added.The writer is the host of cookery show Telangana Shakam — As told to Priyanka Praveen. In a pan heat oil and add the masala, to that add the ginger-garlic paste, and saute. Once the meat is soft (usually after three whistles) take it off the heat and serve hot. Roast green chillies and cool them. Heat oil in a pan and add the tempering ingredients.BonamIngredients kg rice1 tbsp turmeric powder1 tbsp split yellow moong dal100 gm jaggery (optional)MethodBoil the rice along with the dal, turmeric and the jaggery. Then add turmeric, followed by the pieces of mutton. Garnish with coriander leaves and serve hot. Then, add the ginger-garlic paste and fry till the smell of the paste disappears. After that, add the turmeric, salt and chilli powder and continue frying. Almost every portion of the goat barring the skin is used; the intestines too, which is one of the most important dishes. The animal would be cut, and whatever was needed was kept, and the rest divided among other families.But our daily menu had dishes like pappu (lentils) and pachi pulusu (a broth of tamarind pulp).Pachi pulusuIngredients100 gm tamarind A small piece of jaggery1 onion, chopped roughly3 to 4 green chillies A sprig of coriander leavesFor the tempering3 to 4 red chillies1 tsp mustard seeds1 tsp cumin seeds1 tsp sesame seeds Ferro-titanium Powder Factory (optional)A few curry leavesMethodSoak the tamarind in water for a while and take the pulp out. A family would go to the shepherd and pick a goat.The highlights of the cuisine, however, are the meat dishes mutton and ooru kodi (country chicken). Then transfer this to a cooker and add water as required, then add salt and chilli powder and let it cook in a pressure cooker. The head too is made into a spicy curry called the Talakaya kura. Close it for a while and let it cook. Rice made a daily appearance on our tables, but it was the millets that were the clear favourite. In fact, we only got to eat wheat rotis when guests came home. In a pan, heat oil and add the garam masala, add the onion paste and fry till golden-brown. This delicacy is prepared as prasad during the festival of Bonalu and is served as an offering to the Goddess. There was the most important dish baksham (sweet rotis) during the pellikuturu/pellikodaku function (haldi ceremony) and weddings saw a huge number of meat dishes along with vegetarian ones. And so, we learnt to make the best use of what we had, from curries to pacchadis (pickles and chutneys) of vegetables like the bottle gourd. Take the roasted chillies, onions, coriander leaves, salt, red chilli powder and jaggery, crush it a bit, and add it to the tamarind juice. Once done, boil the meat and make sure you get rid of the water. Then add the meat pieces, mix well and saute. This should do away with any kind of meaty smell. Serve hot. You can also add the dry coconut powder. After the funeral when people would return, these dishes would provide the nourishment they needed.For weddings, each function had a particular dish. The very thought of that bubbling curry takes me back to Warangal, Telangana, where I was born and raised.As spicy, tangy mutton slowly boiled in a mud pot, over a wood fire, the aroma just invited you home. Telangana had a high number of people who reared goats and that was one of the reasons mutton ruled.Before the partition of the two states (Andhra Pradesh and Telangana) not many focussed on Telangana’s rich food

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Most of the vegetables used were grown