page_title: Culture of Andhra Pradesh
section_title: Cuisine
hierarchical_section_title: Culture of Andhra Pradesh / Cuisine
caption_attribution_description: English: Ghar Jesa Aam Ka Achar
context_page_description: The culture of Andhra Pradesh state in India has many aspects.
context_section_description: The Andhra Pradesh cuisine includes bandar laddu, avakaya, gongura, pulusu, pappucharu, jonna kudu, bobbattu, kaja, and arisa. It uses spices, fruit and vegetable harvests of the region.
  Rice is the staple food and is used in a wide variety of ways. Typically, rice is either boiled and eaten with curry, or made into a batter for use in a crepe-like dish called attu (pesarattu) or dosas. The rice is usually eaten with pappu, a simple curry. Pesarattu is different from attu and dosas; it has sprouts ground into the batter, making it green.
  Meat, vegetables, and greens are prepared with different masalas into a variety of strongly flavored dishes.
caption: Mango pickle
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