Andhra cuisine

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Indian cuisine
Regional cuisines
North India
Awadhi – Punjabi – Mughlai
Kashmiri – Sindhi
Rajasthani – Uttar Pradeshi
more..

North-East India
Assamese - Meghalayan – Manipuri – Mizo
Naga – Sikkimese – Tripuri
Arunachalese

South India
Andhra – Karnataka – Kerala – Tamil
Hyderabadi – Udupi – Mangalorean - Saraswat
more..

East India
Bengali – Oriya
Bihari – Bhojpuri

West India
Goan – Gujarati – Kutchi – Marathi –
Malvani & Konkani – Parsi
 Other
Indian Chinese – Nepali
Jain (Satvika) – Anglo-Indian
Chettinad – Fast food

Ingredients and types of food

Main dishes – Desserts – Bread

Drinks – Snacks – Spices – Condiments

Preparation and cooking

Handi – Karahi – Tava – Uruli – Other

See also:

History – Etiquette
Indian chefs – Cookbook: Cuisine of India

edit

Andhra cuisine refers to various everyday dishes and delicacies consumed by the people of the
Indian state Andhra Pradesh. The cuisine varies greatly across regions. Each district has a unique
gastronomic heritage.

Contents
[hide]
• 1 Regular meal (భజనము)
• 2 Breakfast foods (ఉపహరము)
• 3 Lunch (మధయహన భజనం)
• 4 Evening snacks (ఫలహరము)
• 5 Sweets
• 6 Regional Variations
• 7 See also

[edit] Regular meal (భజనము)

Meal served after Puja ceremony at a home in Guntur.
A typical Andhra meal generally consists of some or all of the following:
• Cooked Rice
• Pappu, the Telugu word for cooked Redgram / Pigeonpea seeds.
• Curries made from a wide variety of vegetables, including green leafy vegetables.
Vepudu is a fried vegetable curry. Non-vegetarian curries include "kodi koora" (chicken),
"mutton" (goat mutton), "chepa koora" (fish), "royyalu" (prawns) and "peethala koora"
(crab).*
• Karam - Various types of dry powders make from lentils or chillies, eaten with ghee
(clarified butter).
• Pachadi (pickles), fresh or preserved, can be made from all kinds of fruits and
vegetables. Examples include Aavakaaya (a spicy mango pickle) and one made of roselle
called Gongura.
• Ullavacharu (cooked horsegram soup), traditionally eaten with cream or yoghurt.
• Pappu chaaru - (Lentil / Redgram based vegetable soup).
• Pulusu - A type of vegetable curry most typically exported to the west.
• Chaaru - A light clear soup.
• Majjiga Pulusu - Buttermilk cooked with turmeric and boiled vegetables.

• Perugu (Yoghurt) or Majjiga (Buttermilk)

• Appadam (Papadums)
• Sweet dishes.
• Bananas or other fruit
• Tamalapaku-vakkapodi, also called Killi, Beeda or Paan, made of fresh Betel leaves,
Arecanut pieces, and lime.
Typical meals also include Pappucharu or Pulusu and Buttermilk or Yoghurt are consumed.
Tamarind rice is eaten on special occasions or during travel because it can be preserved for one
or two days.
Andhra Pradesh is also a major producer of chili pepper and the local cuisine heavily features it.
For example, Hyderabad, the capital city of Andhra Pradesh, is famous for its Hyderabadi
Biryani.
[edit] Breakfast foods (ఉపహరము)

Pesarattu served with Kobbari Pachadi in Bhimavaram.

Ravva Dosa served at a Hotel in Guntur.

Idlis are commonly eaten as a breakfast item with sambar and/or Coconut Chutney, called
Kobbari Pacchadi in Telugu. Chili powder (Kaarampodi) and Ginger Chutney (Allam Pachadi)
or other chutneys can also be eaten along with Idli.
Minapattu (Dosa) is also commonly eaten for breakfast or in the evening. Varieties include
'"Masala Dosa, Rava Dosa, Sada Dosa, and Rava Masala Dosa." Generally, Andhra-style Dosas
are spicier and crispier than those found in other regions of South India.
Pesarattu is also a key item in Andhra cuisine. Pesarattus are similar to Dosas, but the batter is
made of green mung beans. It is thin and crispy, usually topped with chopped onions, green
chillies, ginger pieces, and coriander. It is generally eaten with a ginger chutney. MLA Pesarattu
is a popular variation of pesarattu filled with Upma (spiced semolina).

[edit] Lunch (మధయహన భజనం)

Lunch is an elaborate affair in many households.
In traditional households, the meal is served on (arati aaku), a single plantain leaf, or (vistari), a
larger plate made of several leaves sewn together. Recently, more people have begun using broad
steel plates called (kancham). However, (arati aaku) and (vistari) are still widely used for
festivals and special events.
Lunch items are served on a single plate in a specific arrangement. Curries and pappu are placed
to the right of the diner, while pickles and podi are placed on the left. Special items such as
pulihora and garelu are placed at the top right. A large scoop of rice is placed in the middle.
Small amounts of pulusu, ghee and buttermilk are typically sprinkled onto the leaf. The ghee is
mixed with every item except perugu/majjiga.
Modati Mudda / Starter - Rice with some podi, khaaram, or a certain variety of pickles and ghee
is eaten as the modati mudda (the first bite). Modati mudda items tend to taste sour or hot, have
strong aromas, and include ingredients with medicinal values, such as dry ginger and curry
leaves. They are usually intended to stimulate appetite and aid digestion. Only a very small
amount is eaten: four or five balls of rice called muddalu. In some districts, such as Guntur,
chutneys are also considered modati mudda items and are consumed before anything else.
Some of the typical Modati Mudda items include:
• Dhaniyala karappodi: roasted chillies ground with coriander seeds.
• Karivepaku karappodi: roasted chillies and curry leaves.
• Shonthi podi: dry ginger ground with a pinch of salt.
• Nuvvula podi: sesame seeds ground with roasted chillies.
• Kottimeera khaaram: cilantro leaves ground with raw or roasted red chillies.
• Karivepaku khaaram: curry leaves ground with raw or roasted red chillies.
• Allam khaaram: ginger ground with raw or roasted red and green chillies.
• Pachimirapakaya khaaram: roasted and ground green chillies.
• Usirikaya pachadi: pickled Indian gooseberries, typically mixed with roasted red chillies
or chili powder.
• Nimmakaya pachadi: pickled Indian key lime
• Dabbakaya pachadi: pickled Indian grapefruit
Main Course There is a great regional variation in what is eaten after the modati mudda. In some
districts like Krishna and Guntur, koora (curry) is the most common choice. Other districts,
including West Godavari, more commonly serve Pappu (daal) and pachadi, pulusu and majjiga.
Koora - The region produces a wide variety of Kooralu (curries).
• Vepudu : crispy fried vegetables, typically including bendakaya (okra), dondakaya
(tindora), bangaladumpa (potato), and colocasia (chamadumpa).
• Kaaram Petti Koora / Koora Podi Koora: sauteed vegetables cooked with curry powder or
paste, served as a solid mass. The vegetables can be stuffed with curry powder or paste
and are usually cooked whole.
• Pulusu Koora / Aava petti Koora: boiled vegetables cooked in tamarind sauce and
mustard paste.
• Pappu Koora: boiled vegetables stir-fried with a small amount of half-cooked lentils
(dal).
• Other gravy based curries are chiefly made with vegetables cooked in tomato sauce and
onion with coriander and cumin powder.
Pappu - Toor Daal (Kandi Pappu) or Moong Daal (Pesara pappu) cooked with a vegetable or
green. No masala is added to the dal. Some regions include garlic and onion in the seasoning
while some regions prefer asafetida (hing/Inguva). Some times the cooked version of the dal is
replaced with a roast and ground version of the dal like Kandi pachadi (roasted toor daal ground
with red chiles) and pesara pachadi (soaked moong daal ground with red chillies or green
chillies).
A very popular Andhra combo is mudda pappu (plain toor dal cooked with salt) with Avakaya.
Pachadi / Ooragaya - For a typical Andhrite, no meal is complete without this very essential
item. It is consumed on it own mixed with rice and is also eaten as a side dish with pappu /
koora. There are two broad varieties - Pachadi (chutney) is typically made of vegetables/greens
and roasted green/ red chillies. It is prepared fresh and is consumed within a day or two.
Ooragaya is prepared in massive amounts seasonally and uses liberal amounts of chilli powder,
methi (fenugreek) powder, mustard powder and oil. Some of the items include:
• Vegetable pachadi - Made with vegetables like bottle gourd, eggplant, okra, etc. The
vegetable is cooke al dente and is ground together with roasted red chiles/ green chiles,
fenu Greek seeds and mustard seeds.
• Greens Pachadi - The most popular one is Gongura pachadi - made out of red sorrel
leaves and roasted red chillies. It is unique to Andhra cuisine and is a must have for any
meal that boasts to give the eater a taste of Andhra. Other than this, chukka koora (a
variety of sour leafy green found in AP) pachadi is also very popular. Chutney is also
made out of Coriander leaves / Curry leaves. This is normally consumed as a modati
mudda item.
Ooragaya - Andhrapradesh is very famous for a variety of these hot spicy pickles that one gets
addicted to. Pickles like Nimmakay, Dabbakaya, Usirikaya have medicinal values that improve
with aging. The very high levels of Vitamin A in these pickles boost immunity and are served as
apetizing items for sick people recovering from their illness and for new mothers. A few of the
Ooragaya items include
• Avakaya - The most popular item of Andhra cuisine. It is made of cut green mangos,
mustard powder, red chili powder and vegetable oil. It is prepared during the summer
months of April/May, when green mangos are abundant. Every family in Andhra is rather
proud of its own recipe for this pickle based on the variety of mango, chili and the oil
used. Like Gongura pachadi, it exemplifies the Andhra cuisine and is a sure to have item
in any showcase Andhra lunch. For many Andhrites, it is a must to have side dish with
any pappu item. Mudda pappu (cooked toor dal) and avakaya combination is a staple in
most households. There are umpteen number of varieties of avakaya - with garlic/without
garlic and depending on the other ingredients used like pesarakaya (avakaya with moong
dal powder), menthi kaya (avakaya with fenugreek powder), neeti kaya (avakaya made
by grinding mustard paste with water).
• Magaya - Like Avakaya, this is made during the summertime. Mangos are cut, marinated
in their own juice, dried and then mixed with the juice, chili powder, methi powder and
seasoning. It is a very popular pickle in the coastal Andhra region. For some people it is a
must to have side dish with yogurt (curd) rice.
• Dosa Avakaya - Avakaya made with English (yellow) cucumber. Serves as a substitute
for the regular avakaya toward the end of the season. A staple served during winter
marriages when raw mangos are not readily available. Recent times have seen
cauliflower avakaya also become famous. The English cucumber is replaced by
cauliflower in this version.
 • Tomato - A relatively new (19th century) addition to the wide range of andhra pickles.
Made in the winter season by marinating tomatoes in their own juice, drying and then
mixing them with the juice, chili powder, methi powder and seasoning.
• Korivi Khaaram - The spiciest of the pickles and a unique andhra item too. It is made by
grinding ripe red chillies (Pandu Mirapakaya) with tamarind and salt. Pandu mirapakaya
is grown in abundance in the palnadu region of Andhra pradesh (Guntur district and the
surrounding areas). This variety is very famous for its spice and color. A few
modifications to this pickle include combinations of Pandumirapakaya with gongura or
Pandumirapakaya with raw tamarind fruit (chintakaya).
• Chintakaya - Made by grinding raw tamarind fruit (Chintakaya) and salt. It is made
during the winter season. The marinated pickle is taken in small quantities and is made
into a chutney with roasted red chiles whenever it is consumed.
• Nimmakaya - Made by marinating Indian key lime in its own juice for a few days and
then mixing it with salt, methi powder and chilli powder.
• Usirikaya - Made by grinding Indian gooseberries and salt. The pickle is marinated
throghout the year, picked in small quantities whenever needed and is made into a
chutney by grinding it with roast red chiles. Most people avoid consuming Indian
gooseberries at night. Saying the name in the night (Usirikaya) is also a taboo and is
prominently called Nallakaya. This fruit and the tree are revered as abodes of Vishnu and
are worshipped in the month of Karthikam (October/November). Eating a meal consisting
of raw gooseberry chutney sitting under the Indian Gooseberry tree is a tradition during
these months.
• Dabbakaya - A lesser-known pickle to the current generation. Made out of Indian
grapefruit. Typically consumed as a modati mudda item. Buttermilk mixed with the
tender dabbakaya leaves (dabbaku majjiga) is supposed to quench extreme thirst during
the hot summer months.
Pulusu / Charu - Unlike most other cuisines, the andhra food doesn't include a soup or salad.
Pulusu/Dhappalam is the most important liquid item of the meal. Some of typical pulusu items
include
• Kharam Pulusu - Any vegetable cooked in very diluted tamarind juice and pulusu podi
(made of roast red chillies, coriander powder).
• Tiyya pulusu - Mild and sweet vegetables like pumpkin or sweet potato cooked in light
tamarind juice with jaggery
• Pachi pulusu - Unheated version of the pulusu. It includes finely chopped raw onions in a
very dilute tamarind juice with jaggery. In the summer season when mangos are
abundant, tamarind is replaced by stewed raw mango. It is mostly consumed during the
hot season.
• Pappucharu - Vegetables boiled with cooked toor dal and tamarind. No sambar/masala
powder is added.
• Sambar - Vegetables boiled with cooked toor dal, tamarind and sambar powder.
• Challa Pulusu / Majjiga pulusu - Sour buttermilk boiled with channa dal and coconut
paste
 • Menthi Challa / Menthi Majjiga - Sour buttermilk seasoned with ginger / green chili paste
and menthi seeds fried in oil.
• Charu - A very dilute concoction of tamarind and charu podi (made of coriander seeds,
dal, ginger, pepper and hing). It is also taken as such during the meal like a soup without
mixing with rice.
Perugu / Majjiga - The last item of the meal. Perugu (curd) is normally consumed with an
accompaniment like pachadi or ooragaya. Some people prefer majjiga (buttermilk) over perugu
due to medicinal reasons. The good qualities of perugu are supposed to be enhanced and the bad
effects subdued by churning it manually with water into buttermilk.

[edit] Evening snacks (ఫలహరము)

At home, many savory snacks make appearance during evening time. These are
• Kaarappoosa - కరపపస
• Chekkalu - చకకలు
• Jantikalu - జంతకలు
• Sakinalu or Chakkiralu - చకకరలు
• Chuppulu - చుపపలు
• Chegodilu - చగడలు
• Guggillu - గుగగళుళ
• Pakodi - పకడ
• Boondi - బూంద
• Mixture' (Boondi mixed with chopped onions and lemon juice) -
• Ponganalu - పంగనలు
• Punukulu - పనుకలు
• Upma - ఉపమ
• Bondaalu or Punukulu' with spicy dips (allam pachadi) - బండలు
• Mirapakaya Bajji - (a local variety of extra-hot chillies stuffed with spices and dipped in
chick pea batter and fried).
• Ullipakodi - (fritters made with sliced onion and spices in chickpea batter).
• Gaare - గర (similar to Vada). Gaares are a deep fried and spiced dough.
• Perugu gaare / Aavadalu - ఆవడలు (Gaare are marinated in a yoghurt sauce).
[edit] Sweets
Pootha rekulu
• Laddu
• Boorelu
• Bobbatlu or Polelu
• Pootharekulu
• Ariselu
• Kakinada Khaja
• Payasam
• Gavvalu
• Kajji Kaayalu
• Chakkera pongali (sugar pongal)
• Laskora Undalu (coconut laddu) or Raskora Undalu (coconut laddu)
• Boondi
• Palathalikalu
• Ravva Kesari
• Pappuchekka
• Jeedilu
• Kobbari Lavuju
• Khajalu
[edit] Regional Variations
There are regional variations in Andhra cuisine. Telangana, the western region of Andhra
Pradesh has some unique dishes in its cuisine. Dishes like Jonna Rotte (Sorghum), Sajja Rotte
(Penisetum), Uppudi Pindi (broken rice) are common. Telangana cuisine is influenced by Persian
and Afghan cuisine as Telangana was under the control of Muslim kings for a long time. In
northern Telangana districts the cuisine has dishes similar to those found in Maharashtra such as
Kadi.
There are different foods and snacks made in Rayalaseema regions. Attirasaalu ( Arese)
Baadusha Jaangri Jilebi Pakam Undalu (mixture of steam rice flour, gound nutts, Jaggary)
Borugu Undalu(a sweet variety made corn of jowar and jaggory) Masala Borugulu(like snacks)
Raagi Ball saddi Annam( which made of night cooked rice soaked in butter milk) Jonna, Raagi
rotte (combination of ghee) Ponganaalu( wet Rice flour, fry with oil, carrot, onions, chillis)
Bonda, Mirchibajji Roast Ravva laddu
[edit] See also

Wikimedia Commons has media related to: Cuisine of Andhra Pradesh

• Indian cuisine
• Tamil cuisine
• Cuisine of Karnataka
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Categories: Andhra cuisine
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