Andhra cuisine

Andhra cuisine, culturally known asTelugu cuisine, is a cuisine ofIndianative to the state ofAndhra Pradeshand is the culinary style ofTelugu people. It is generally known for its tangy, hot, and spicy taste.
The regions ofCoastal Andhra(including Uttarandhra and Dakshinandhra), andRayalaseemaall produce distinctive variations of Andhra cuisine.Riceis the staple in the irrigated regions of Andhra and Rayalaseema.Ragi(రాగి) is also popular in Rayalaseema and Palnadu. The curries, snacks, and sweets produced in these areas vary in both name and method of preparation from region to region.
Andhra Pradesh is the leading producer ofred chiliand rice in India. The concentration of red chili production in Andhra Pradesh has led to the liberal use of spices in Andhra cuisine. Vegetarian dishes, as well as meat, and seafood in coastal areas, feature prominently. Tomato pappu,gongura, andtamarindare widely used for cooking curries. Spicy and hot varieties ofpicklesare also an important part of Andhra cuisine, includingavakaya(ఆవకాయ). "Deltaic" cuisine fromGunturin Coastal Andhra is known as the spiciest variety of Andhra cuisine, primarily because of the use of red chilis traditionally grown in the region.
The eating habits of Hindu royals and Brahmins have historically had a heavy influence on Andhra cuisine. Andhra Pradesh's proximity to Western, Central, and Eastern India influenced the diversity of those border regions' cuisine as well, as theTelugu-speaking population spread into neighboring states. Different communities have developed their own variations, and rural areas still follow centuries-old cooking methods and recipes.
Coastal Andhra is dominated by theKrishnaandGodavaririver delta regions and is adjacent to theBay of Bengal. This proximity to water has led to rice, lentils, and seafood becoming dietary staples in the region. Andhra cuisine has its own variations, but dishes are predominantly rice-based. TheNelloreregion in the south has its own unique recipes, markedly different from those inUttarandhra.Ulava charu(ఉలవచారు)is a soup made fromhorse gram,andbommidala pulusu(బొమ్మిడాల పులుసు) is a seafood stew that is considered a specialty of Andhra Pradesh. Andhra cuisine is prevalent in restaurants all over Andhra Pradesh, as well as in cities likeBangalore,Chennai, andNew Delhi.
TheUttarandhraregion is composed of the northeastern districts ofSrikakulam,Vizianagaram, andVisakhapatnamin Coastal Andhra. While Visakhapatnam district has a cuisine closer in character to the rest of Andhra's districts, Vizianagaram and Srikakulam cuisine shares less in common with other Andhra regional cuisines. The food of the Uttarandhra region is often sweeter than in other regions of Andhra Pradesh. Lentils are often cooked injaggery, a dish referred to asbellam pappu (బెల్లం పప్పు)and are usually served with butter and steamed rice.
Vegetables are often cooked in a gravy ofmenthi kura(మెంతి కూర) (fenugreekseed paste),avapettina kura(ఆవపెట్టిన కూర) (mustard seed paste), ornuvvugunda kura (నువ్వుగుండ కూర)(sesamepaste).Ullikaram(ఉల్లికారం)is another popular dish in which vegetables or corn seeds are flavored withshallotsoronionpaste.
Poori(పూరి) andpatoliare popular breakfast or festival dishes.Patoliis composed of soaked split blackchickpeas(senagapappu(శనగపప్పు) orchana dal) ground to a coarse paste and seasoned withcorianderseeds, onions, and sometimescluster beans(goruchikkudukaya) (గోరుచిక్కుడుకాయ).Upmaoruppindi(ఉప్పిండి) coarsely broken rice steamed with vegetables and seeds.This dish is eaten on feast days, when people fast during the day and eat at night. Attu (అట్టు) also calleddosa(దోశ) is a standard breakfast in Andhra Pradesh, which may also include coconut or tomato chutneys.Idli(ఇడ్లీ), also known as iddena(ఇడ్డెన), is also very common.Karam podi(కారం పొడి) is a popular curry powder that is served with idli, dosa and upma.
Inguva charu(ఇంగువ చారు) is a sweet-and-sour stew made with tamarind andhing. It can be eaten with rice oruppupindi.Bellam pulusu(బెల్లం పులుసు) is another flavorful, thick, sweet stew made out of rice flour, jaggery, corn cobs, and whole shallots.
The pickles used in Uttarandhra differ from those of other regions of Andhra Pradesh. Avakaya (ఆవకాయ) is a mango pickle which is part of a standard Andhra meal. Pieces of mango are coated with mustard powder, red pepper powder, and salt, then sun-dried, and finally soaked in sesame oil to give the pickleextended shelf life. The result of this process is a darker hue and a sweeter taste than other pickles. This method helps preserve Uttarandhra pickles better amidst the high moisture from the Bay of Bengal coast.
Rayalaseema, in the south of Andhra Pradesh, is well-known for the spiciness of its cuisine due to the liberal use of chili powder in almost every dish.Seema karam(సీమ కారం) is a dish unique to this region. Some of the main courses include rice,jonna (జొన్న)(jowar),ragi roti(రాగి రోటి) withneyyi(నెయ్యి), andraagi sangati (రాగి సంగటి), usuallyserved withspinachorpulusu.Uggani(ఉగ్గాని) is a dish unique to Rayalaseema, especiallyAnanthapur,Kurnool, andKadapadistricts, as well as inKarnataka, where it is calledoggane. It is made with boiled paddycorn and is generally yellowish in color due to heavy use ofturmericpowder. It is usually served withmirapakaya bajji (మిరపకాయ బజ్జి)(chili "bajji").Uggani bajji(ఉగ్గాని బజ్జి) served primarily as a breakfast dish, but can be eaten as a snack too. It is spicy and a signature dish of Rayalaseema and Eastern Karnataka.
Sweeter dishes of Rayalaseema include ariselu (అరిసెలు) (rice-basedvadawith jaggery),pakam undalu (పాకం ఉండలు)(a mixture of steamed rice flour, ground nuts, and jaggery),borugu undalu (బొరుగు ఉండలు)(a sweet made of jowar and jaggery), andrava laddoo (రవ్వ లడ్డూ).Masala borugulu (మసాలా బొరుగులు),nargis mandakki, andponganaalu (పొంగణాలు)(wet rice flour fried in oil, with carrot, onion, and chilis) are other savory specialties from the region.
A typical Andhra breakfast consists of a few of the items listed below. Usually it consists ofidli,garelua.k.a.vada(deep-fried lentil dough),minapattu, also known asdosa, (a rice- and lentil-based pancake orcrepe).Tea,coffeewithmilk, or simply milk often accompany these dishes. The most common dishes consumed for breakfast are:
Great effort is put into preparing lunch and dinner in many Telugu households. In most urban households, the food is served on stainless steel or porcelain plates, while in traditional and rural households, the food may be served on a banana leaf. The banana leaf is often used during festivals, special occasions, and for guests. Many middle-budget restaurants in smaller towns also use banana leaves for serving food. At times, avistaraaku(a larger plate made of several leaves sewn together) is used. Sun-dried banana leaves have also traditionally been used to package food for personal use on long journeys.
A complete vegetarian Andhra meal typically consists of rice served with ghee,pulihora, chapati orpuri,pappu(lentils),sambar,chaaru(rasam), fried and wet curries,appadam(papadum),odiyalu, chutney,pachadi,avakaya, yoghurt and a sweet for dessert. In general, food from theVijayawada-Guntur region contains morechiliand spices than food from the rest of Andhra Pradesh. Rice is considered the main dish and everything else is considered a side.
Pappu (dal/lentils) and kooralu (curries) are placed to the right of the diner, while spiced pickles, pachadi (chutney/raita), a saucy condiment withdahi(yogurt), vegetables,pappulu podi(dal and dry red chili-based powdered condiment), andneyyi(ghee) are placed to the left. On some occasions, special items such aspulihora(tamarind or lemon rice) andgarelu(vada) are placed at the top right. A large scoop ofannam(plain white rice) is placed in the middle. Small amounts ofneyyiare added on the rice.Avakaya(mango pickle) and gongura (roselle leaf pickle) are often served with the meal.
Rice is the main dish, eaten by mixing with the side dishes using the right hand, and the primary source of carbohydrates. Spiced pickles,pachadi,podi, andpapadum(appadam) are typical side dishes.
A meal traditionally starts withmodhati muddha(first bite), an appetizer of spiced pickle followed by apappu(dal) dish, which can be made with vegetables added or eaten plain with a pickle. This constitutes the main source of protein for vegetarians. This is followed by a couple ofkooravarieties, which provide vitamins and minerals. Apappuorrasam(Telugu:charu), usuallykadi, is the third course. The fourth course of the meal is either aperugu(curd or yoghurt) ormajjiga(buttermilk) accompanied by a spicy pickle or other condiments.
After the meal,paanorsomph(areca nut/betelon pan leaf) is traditionally offered. On festival days or other auspicious occasions, a sweet, usuallyparavannam, is served with the meal, which is usually eaten first.
Koora— a generic word for a protein-based dish. Koora dishes are named for the ingredients used and the method of preparation. These methods include:
Pappu (dal/lentils) dishes includetoor daal(kandi pappu) andmoong daal(pesara pappu), which are usually cooked with a vegetable or other green. No masala is added to the dal. In some areas, garlic and onion are included in the seasoning, while in othersasafetida(hing/inguva) is used.Kandi pappuis often cooked with leafy vegetables such aspalakura(spinach),gongura,malabar spinach, and other fruits and vegetables such as tomato,mango, oraanapakaya.  Sometimes the cooked version of the dal is replaced with a roasted and ground version, likekandi pachadi(roastedtoor daalground with red chilis), orpesara pachadi(soakedmoong daalground with red or green chilis).
A very popular combination in Andhra ismudda pappu(plaintoor dalcooked with salt) andavakaya.
Pulusu(meaning sour) is a curry-like stew that is typically sour and cooked with tamarind paste. Other common bases include tomatoes or mangoes. The mixture can be flavored with mustard, chilis, curry leaves, jaggery, onions, or fenugreek. Fish, chicken, and eggs are typical meat additions.Pachi pulusuis an unheated version of pulusu, typically made of mangoes or tamarind, and eaten during the warmer months.
Pachadiandooragayaare two broad categories of pickle that are eaten with rice.Pachadiis the Telugu version of chutney, typically made of vegetables/greens/lentils and roasted green or red chilis, using tamarind and sometimes curds as a base. It is prepared fresh and must be consumed within two days due to having a short shelf life.Ooragayais prepared in massive amounts each season. Preparation includes using large amounts of chili powder, as well asmenthi(fenugreek) powder, mustard powder, and groundnut (peanut) oil or sesame or mustard oil. It is either consumed on its own, mixed with rice, or as a side dish withpappu/koora.
While a sizeable portion of the Telugu-speaking population are vegetarian, the majority also consume non-vegetarian dishes. The state of Andhra Pradesh produces abundant seafood and has an established poultry industry. Lamb meat has also been consumed for centuries in the region. Andhra restaurant chains and hotels are very popular in other states due to the extensive variety of meat featured on their menus.
Hyderabadi biryaniandpalaav, or "Andhra biryani", are popular dishes within the region.Royyala palav, made with shrimp, is considered a delicacy in coastal Andhra Pradesh. Mutton biryani and mixed biryani (chicken, mutton, and shrimp) are other popular biryani dishes, generally available in restaurants. There are many local variations as well, such askaaja biryani,kunda biryani(pot biryani),avakaya biryani,ulavacharu biryani,andpanasa biryani.
Kodi(chicken)kooraand muttonkooraare two popular meat dishes, often made with a range of spices and condiments. The base usually consists of onions, tomato, coriander, tamarind, and coconut. These are mixed with steamed rice on the plate during the meal.Pepperis also used on fried meat dishes. Popular dishes commonly served in Andhra-style restaurants include the spicy Andhra chili chicken,chicken roast, and mutton pepper fry. For seafood dishes, a tamarind base is generally used. Shrimp and prawns are widely available for use in cuisine, due to the state's extensive shrimp farming industry.
Other common meat dishes include:
These curries are usually served with steamed rice,Thalimpu annam(basmati rice cooked with aromatic seasoning),sajja roti(millet flatbread), orjonna roti(jowar flatbread).
Non-vegetarian snacks includekodi pakodi(chicken pakora),chicken 65,peetha pakodi(crab pakodi),chepa vepudu(fish fry),royyala vepudu(shrimp fry), andchicken lollipop.
Bhimavaramtown inWest Godavari districtis famous for its unique non-vegetarian pickles, such as chicken, shrimp, and fish pickles.
The area nearRajamundryandArakuis famous for bongu (bamboo) chicken curry.
Some common Telugu snacks include:
Sweets and savories are typically made on festive and auspicious occasions, and are served to visiting relatives. Some of the savories below are also prepared as an evening snack.
In rural Andhra Pradesh, agriculture is the predominant occupation. Some centuries-old cooking practices can still be observed, particularly the use of mud pots, but this practice is being replaced by the use of steel utensils in recent decades. Traditional recipes have largely been influenced by what was grown and available locally earlier in history. In the drier districts,jowar(sorghum),bajra(millet) andragiare still in use, while eating rice is seen as a symbol of prosperity. In the Delta and coastal districts, rice plays a major role in the cuisine.