Andhra cuisine
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| This article is part of the series Indian cuisine |
| Preparation techniques and cooking items |
| Regional cuisines |
Punjabi – Mughlai – Rajasthani – |
Kerala – Tamil – Andhra – |
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Goan – Gujarati – Maharashtrian/Marathi – |
Overseas – Historical – Jain (Satvika) – |
| Ingredients and types of food |
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Main dishes – Sweets and desserts – |
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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, a lot of local food is rice based.
A full Andhra vegetarian meal generally consists of some or all of the following:
- Rice
- Lentils or Pappu, the Telugu word for cooked Lentils
- 2 or 3 vegetable entrees/curries. Typical vegetables would include brinjal, okra, potato and greens (like spinach)
- Pickles, e.g., Uragaaya, Aavakaaya(spicy mango pickle) and one made of a leafy vegetable called gongura
- Sambaaru (Lential based 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 buttermilk)
- Pulihora- (tamarind rice)
- Yogurt
- Papadums (usually eaten with pulusu or sambar)
- A sweet dish or two.
Andhra Pradesh is also a large producer of chilli peppers and the local cuisine tends to use them a lot. Andhra Pradesh, especially Hyderabad, is also famous for its Hyderabadi biryani.
Idlis are commonly eaten as tiffin(a light meal) or as a full meal along with some sort of chutney in Telugu, and/or sambar. The most common chutney is made from coconut. Dosas are commonly eaten for breakfast or the evening snack. 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, spiced dough. They are sometimes marinated in a yogurt like sauce and are called perugu (yogurt) vada. Andhra cuisine has a reputation for being spicy.
