andhra pradesh cuisine

2. INTRODUCTION
 Andhra Pradesh, the largest state of south India,
touches the Bay of Bengal on the east and is washed by
the rivers Godavari, Krishna and Tungabhadra.
 It covers the black Plateau of northern Deccan Hills
 Here’s the land which gives Andhra a rich crop of
Peanuts, pulses, rice, tobacco, cotton and the famous
Guntur red chilies.

3. Contd.
 The people of Andhra are basically vegetarian but in
the coastal areas and river basins a lot of non-
vegetarian cookery can be found.
 Most of Andhra’s vegetarian cuisine comprises of idlis,
dosas, rice, dals and delicacies made from urad,
moong, toor and rice.

4. ANDHRA KITCHEN
 A traditional Andhra meal consists of rice as the main
dish.
 The rice may be eaten with a chutney or pickle
followed by a cereal.
 Followed by a curry and then a ‘Pulusu’ (a stew like
curry made of vegetables such as spinach, fenugreek or
mixed vegetables).

5. Contd.
 The last serving of rice is eaten with curds, an ideal
cooling effect after all the exciting spicy flavors before
it.

6. Contd.
Rice is eaten in various forms in an Andhra
household:
 Rice plain boiled
 Rice mixed with buttermilk and tempered
with green chillies, urad dal, lentil, curry
leaves. It is known as “Daddojanam”.
 Chilranamu- similar to lime rice.

7. Contd.
 Rice and urad dal batter to make dosas and idlis
 Rice flour is used as a thickening agent for soups which
are traditionally called “Pulusus”
 Unlike other soups, these are not eaten by themselves
but mixed with rice and consumed.

8. OTHER POPULAR DISHES
 Pesarettu: a thick pancake made out of a batter of
green gram served with chutney.
 Pulihara: boiled rice, flavoured with tamarind pulp,
roasted and crushed urad dal and channa dal and
tempered with mustard seeds and curry leaves.
 Chaaru: a light digestive soup made by using water,
tamarind, tomatoes, peppercorns,

9. Contd.
 Kootu: Vegetables in a thick gravy
 Chakkana pongal: sweet dish made from roasted rice
and green gram, milk, sugar, cardamom, garnished
with cashewnuts and raisins.
 Semiya paravanam: vermicelli kheer

10. Contd.
 Jangri: made out of a batter of urad dal, piped out
through a cloth piping bag, soaked in a thick sugar
syrup.
 Sajjapalu: sooji halwa made of semolina, fat, sugar and
milk, stuffed inside a dough of flour, flattened into
thick poories and fried in oil.