From Wikipedia, the free encyclopedia

This article is part of the series Indian cuisine

Preparation techniques and cooking items

Utensils

Regional cuisines

North India Punjabi – Uttar Pradeshi – Rajasthani – Mughlai - Pahadi – Bhojpuri – Benarasi – Bihari Kashmiri

South India Kerala – Tamil – Andhra – Karnataka – Hyderabadi-Mangalorean

East India Bengali – Oriya

North-East India Sikkimese – Assamese – Tripuri – Naga

West India Goan – Gujarati – Maharashtrian/Marathi – Malvani/Konkani – Parsi

Other Indian Chinese – Nepali – History – Jain (Satvika) – Anglo-Indian – Sindhi – Chettinad – Udupi – Fast food

Ingredients and types of food

Main dishes Sweets and desserts Drinks Snacks Spices Condiments

See also:

Indian chefs Cookbook: Cuisine of India

edit this box

Telugu: తెలుగు భోజనము Rice is the staple food of the southern state of India, Andhra Pradesh. Andhra Pradesh is the second largest producer of rice in India, after West Bengal. Naturally, a lot of local food is rice based.

Contents 1 Regular meal (Bhojanamu) 2 Breakfast foods 3 Evening snack (Phalahaaramu) 4 Sweets 5 Regional Variations 6 See also

A full Andhra meal generally consists of some or all of the following:

• Cooked Rice
• Pappu, the Telugu word for cooked Redgram / Pigeonpea seeds.
• For vegetable entrees/curries a wide variety of vegetables are used which also includes green leafy vegetables. Non-vegetarian curries include "Kodikoora" (Chicken), "Vetamamsam" (goat mutton), "Chepakoora" (Fish) and "Royyakoora" (Prawn). Pork is also consumed, although not widely.
• Patchadi (Pickles), e.g., Uragaaya, Aavakaaya (spicy mango pickle) and one made of a leafy vegetable called Gongura. Pickles, fresh as well as preserved, are made from all kinds of fruits and vegetables.
• Pappuchaaru (Sambaaru) - (Lentil / Redgram based vegetable soup)
• Pulusu - A vegetable broth resembling sambar, but very different in preparation and taste
• Rasamu or Chaaru - A lighter version of Sambaar without vegetables

• Perugu (Yoghurt) or Majjiga (Buttermilk)
• Appadam (Papadums) usually eaten with pulusu or sambar.
• A sweet dish or two.
• Bananas
• Tamboolam (Also called Killi, Beeda or Paan) made of fresh Betel leaves and Arecanut pieces and Lime.

(Among the above mentioned items either Pappucharu or Pulusu and either Buttermilk or Yoghurt are consumed. Tamarind rice is consumed on special occasions or during travel because it can be preserved for one to two days).

Andhra Pradesh is also the largest producer of chilli pepper and the local cuisine tends to use it a lot. Hyderabad, the capital city of Andhra Pradesh is famous for its Hyderabadi Biryani.

Idlis are commonly eaten as breakfast item or as a full meal along with Patchadi (Chutney) in Telugu, and/or sambar. The most common Patchadi is made from coconut.

Minapattu (Dosa) is also 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.

Pesarattu is also a key item in Andhra cuisine, it is more similar to Dosa but the batter is made of green mung beans, the taste is unique. It is usually thin and crispy, with onions, green chillies, ginger pieces and coriander chopped and filled. It is accompanied by Chutney mainly made of ginger. MLA Pesarattu is more popular variety of pesarattus which has Upma as filling.

Uppu Pindi or Uppidi Pindi is equivalent to Upma, commonly consumed as breakfast item or as a full meal along with Patchadi (Chutney) in Telugu. This dish is prepared with one cup Rice Ravva (split/broken rice), half cup mung dal (split green gram), three Table spoons of freshly grated coconut, fresh green chillies, curry leaves and cooked with three cups of water. Seasoning: Add to 1 Tbsp hot oil, 1 Tbsp each urad dal and mustard seeds. Add seasoning, salt to taste, cover and cook for 30 minutes or until broken rice/dal is cooked.

At home, many savory snacks that make appearance during evenings they are

• Kaarappoosa
• Chekkalu
• Sakinalu
• Guggillu
• Pakodi
• Boondi
• Mixture
• Ponganalu
• Punukulu
• Upma
• Bondaalu

Another item which is a favourite of Telugu people is Mirapakaya Bajji (a local variety of chillies stuffed with spices and dipped in chick pea batter and fried). Similar items are Punukulu (balls of fermented rice and urad dahl batter), and other snacks like Ullipakodi (fritters made with sliced onion and spices in chickpea batter).

Finally, Andhra cuisine also has Gaare (Vada). Gaares are deep fried and spiced dough. They are sometimes marinated in a yoghurt-like sauce and are called Perugu Gaare.

• Laddu
• Boorelu
• Bobbatlu
• Ariselu
• Pootha rekulu
• Undalu
• Polelu
• Garjelu
• Kakinada Khaja
• Paayasamu
• sunnundalu
• ravva laddu
• appaalu
• gavvalu
• kajjikaayalu
• chakkera pongali(sugar pongal)
• laskora(coconut laddu
• sweet boondi

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.

nishant

• Indian cuisine
• Tamil cuisine
• Cuisine of Karnataka

This article does not cite any references or sources. (August 2007) Please help improve this article by adding citations to reliable sources. Unverifiable material may be challenged and removed.