Andhra cuisine
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| This article is part of the series Indian cuisine |
| Preparation techniques and cooking items |
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Bengali – Assamese – Oriya – |
Goa – Gujarati – Maharashtrian/Marathi – |
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Rice is the staple food of the southern state of India, Andhra Pradesh. Andhra is the second largest producer of rice in India, after West Bengal. Naturally, all the Andhra meals are centered around rice.
A full Andhra vegetarian meal generally consists of: Annamu - (cooked Rice), eaten together with each of the following items:
- Pappu - Pappu the Telugu word for cooked Lentils
- 2 or 3 'Koora' - (vegetable entrees/curries): Examples include bendakaya (okra), vankaya (eggplant/brinjal)
- Uragaaya - pickle - Aavakaaya(spicy mango pickle) and gongura are examples
- Sambaaru (Boiling spicy vegetable soup)
- Pulusu - A vegetable broth resembling sambar, but very different in preparation and taste
- Rasamu (a lighter version of Sambaar without vegetables)
- Majjiga pulusu - (a variation of pulusu, made with majjiga (buttermilk))
- Pulihora- (tamarind rice)
- Perugu - Curd (yogurt)
- Appadalu - fried tacos made from rice (usually eaten with pulusu or sambar)
- 1-2 sweet dishes, including one made of milk. Payasam is a very common example, another is bobbatu and poornalu which taste sweet and delicious.
Non-vegetarian menus would include other items, such as:
exquisite cuisines by Andhra Pradesh citizens:
- Gaarelu and kodi Koora(chicken)
- Bobbatu and Pulihora
- Pappu, Avakaai, ghee and annam
Andhra Pradesh is also the largest producer of chilli peppers. Hence Andhra specializes in the making of pickles.
In addition, Idli is commonly eaten as tiffin or as a full meal along with some sort of chutney, or pachchadi in Telugu, and/or sambar. The most common pachchadi is kobbari(coconut) pachchadi. Also, Dosa is one of the most common meals within Andhra Pradesh. There are several varieties eaten such as the masala dosa, rava dosa, sada dosa, and rava masala dosa. Generally, Andhra-style versions of these dosas are spicier and crispier than those of its other South Indian counterparts. Finally, Andhra cuisine also has vadas. Vadas are deep fried dough that is generally bathed in a majjiga (yogurt)-like sauce and called perugu (dahi/yogurt) vada. Andhra cuisine is known for its spice and richness among South Indian cuisines.
