On the table would be placed Pappula Pudi(different types of pulses ground with red chilli and garlic) basically called gun powder among North Indians, and Gongura Pachadi(Sorrel Leaves made as a pickle). One has to mix Rice with Ghee and eat with the Pappula Pudi and Gongura to start with the meal. When the tanginess starts to implore the tongue, shift to vegetable fry and then to the Chutney mixed with Rice. Hence it neutralises one's pallet.
Now comes the real part, the famous Pappu or Dalnif Nagarjuna, made with different types of Spinach obtained locally, this is a mild yet not that spicy Dal. Mixed with Ghee and Rice, this is a fantastic combination. Then come the Rasam and Sambar which are decent. One goes to Nagarjuna, mainly for the fantastic Pappu.
To conclude the meal, we had Buttermilk and thick Yoghurt, my recommendation is to have the thick Yoghurt with sugar.