Andhra cuisine

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This article is part of the series Indian cuisine
Regional cuisines

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

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Contents [hide] • • • • • • • 1 Regular meal (భజనము) 2 Breakfast foods (ఉపహరము) 3 Lunch (మధయహన భజనం) 5 Sweets 4 Evening snacks (ఫలహరము) 6 Regional Variations 7 See also [edit] Regular meal (భజనము) . The cuisine varies greatly across regions.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. Each district has a unique gastronomic heritage.

Chaaru . "royyalu" (prawns) and "peethala koora" (crab). Vepudu is a fried vegetable curry. Bananas or other fruit Tamalapaku-vakkapodi. eaten with ghee (clarified butter). . Beeda or Paan. Hyderabad.(Lentil / Redgram based vegetable soup). For example. the Telugu word for cooked Redgram / Pigeonpea seeds. Majjiga Pulusu . Perugu (Yoghurt) or Majjiga (Buttermilk) Appadam (Papadums) Sweet dishes. "mutton" (goat mutton). can be made from all kinds of fruits and vegetables. Non-vegetarian curries include "kodi koora" (chicken). is famous for its Hyderabadi Biryani. Ullavacharu (cooked horsegram soup).Buttermilk cooked with turmeric and boiled vegetables. Pulusu . made of fresh Betel leaves.A light clear soup. Examples include Aavakaaya (a spicy mango pickle) and one made of roselle called Gongura. Andhra Pradesh is also a major producer of chili pepper and the local cuisine heavily features it. Tamarind rice is eaten on special occasions or during travel because it can be preserved for one or two days.* Karam .Meal served after Puja ceremony at a home in Guntur. "chepa koora" (fish). traditionally eaten with cream or yoghurt. A typical Andhra meal generally consists of some or all of the following: • • • Cooked Rice Pappu. Pachadi (pickles). the capital city of Andhra Pradesh. also called Killi.Various types of dry powders make from lentils or chillies. including green leafy vegetables. Curries made from a wide variety of vegetables. fresh or preserved. • • • • • • • • • • • • Typical meals also include Pappucharu or Pulusu and Buttermilk or Yoghurt are consumed. Arecanut pieces. Pappu chaaru .A type of vegetable curry most typically exported to the west. and lime.

ginger pieces. Pesarattus are similar to Dosas. or (vistari). usually topped with chopped onions. Rava Dosa. It is generally eaten with a ginger chutney. green chillies. Andhra-style Dosas are spicier and crispier than those found in other regions of South India. a single plantain leaf. Minapattu (Dosa) is also commonly eaten for breakfast or in the evening. A large scoop of rice is placed in the middle. and Rava Masala Dosa. Special items such as pulihora and garelu are placed at the top right. (arati aaku) and (vistari) are still widely used for festivals and special events. Ravva Dosa served at a Hotel in Guntur. a larger plate made of several leaves sewn together. Recently. but the batter is made of green mung beans. Sada Dosa. It is thin and crispy. Lunch items are served on a single plate in a specific arrangement.[edit] Breakfast foods (ఉపహరము) Pesarattu served with Kobbari Pachadi in Bhimavaram. more people have begun using broad steel plates called (kancham). [edit] Lunch (మధయహన భజనం) Lunch is an elaborate affair in many households. Chili powder (Kaarampodi) and Ginger Chutney (Allam Pachadi) or other chutneys can also be eaten along with Idli. and coriander. MLA Pesarattu is a popular variation of pesarattu filled with Upma (spiced semolina)." Generally. Curries and pappu are placed to the right of the diner. Idlis are commonly eaten as a breakfast item with sambar and/or Coconut Chutney. Pesarattu is also a key item in Andhra cuisine. called Kobbari Pacchadi in Telugu. while pickles and podi are placed on the left. the meal is served on (arati aaku). . Varieties include '"Masala Dosa. In traditional households. However.

In some districts like Krishna and Guntur.Toor Daal (Kandi Pappu) or Moong Daal (Pesara pappu) cooked with a vegetable or green. chutneys are also considered modati mudda items and are consumed before anything else. and colocasia (chamadumpa). The vegetables can be stuffed with curry powder or paste and are usually cooked whole. • • • • • Vepudu : crispy fried vegetables. dondakaya (tindora). bangaladumpa (potato).The region produces a wide variety of Kooralu (curries). or a certain variety of pickles and ghee is eaten as the modati mudda (the first bite). more commonly serve Pappu (daal) and pachadi. Other districts. Kottimeera khaaram: cilantro leaves ground with raw or roasted red chillies. 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.Small amounts of pulusu. Nuvvula podi: sesame seeds ground with roasted chillies. Modati Mudda / Starter . No masala is added to the dal. khaaram. They are usually intended to stimulate appetite and aid digestion. pulusu and majjiga.Rice with some podi. Karivepaku karappodi: roasted chillies and curry leaves. such as Guntur. In some districts. served as a solid mass. Other gravy based curries are chiefly made with vegetables cooked in tomato sauce and onion with coriander and cumin powder. typically including bendakaya (okra). Pachimirapakaya khaaram: roasted and ground green chillies. koora (curry) is the most common choice. Pappu . Karivepaku khaaram: curry leaves ground with raw or roasted red chillies. The ghee is mixed with every item except perugu/majjiga. Some regions include garlic and onion in the seasoning while some regions prefer asafetida (hing/Inguva). including West Godavari. ghee and buttermilk are typically sprinkled onto the leaf. and include ingredients with medicinal values. Kaaram Petti Koora / Koora Podi Koora: sauteed vegetables cooked with curry powder or paste. Some of the typical Modati Mudda items include: • • • • • • • • • • • Dhaniyala karappodi: roasted chillies ground with coriander seeds. Only a very small amount is eaten: four or five balls of rice called muddalu. Usirikaya pachadi: pickled Indian gooseberries. Koora . Allam khaaram: ginger ground with raw or roasted red and green chillies. Modati mudda items tend to taste sour or hot. typically mixed with roasted red chillies or chili powder. such as dry ginger and curry leaves. Pappu Koora: boiled vegetables stir-fried with a small amount of half-cooked lentils (dal). have strong aromas. 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 . Pulusu Koora / Aava petti Koora: boiled vegetables cooked in tamarind sauce and mustard paste. Shonthi podi: dry ginger ground with a pinch of salt.

A staple served during winter marriages when raw mangos are not readily available. methi (fenugreek) powder. methi powder and seasoning. Pachadi / Ooragaya .with red chiles) and pesara pachadi (soaked moong daal ground with red chillies or green chillies). red chili powder and vegetable oil. It is made of cut green mangos. The vegetable is cooke al dente and is ground together with roasted red chiles/ green chiles. neeti kaya (avakaya made by grinding mustard paste with water). fenu Greek seeds and mustard seeds. Chutney is also made out of Coriander leaves / Curry leaves. menthi kaya (avakaya with fenugreek powder). • • . this is made during the summertime. The English cucumber is replaced by cauliflower in this version. There are umpteen number of varieties of avakaya . A very popular Andhra combo is mudda pappu (plain toor dal cooked with salt) with Avakaya.with garlic/without garlic and depending on the other ingredients used like pesarakaya (avakaya with moong dal powder). chukka koora (a variety of sour leafy green found in AP) pachadi is also very popular. Ooragaya . A few of the Ooragaya items include • Avakaya . This is normally consumed as a modati mudda item. Pickles like Nimmakay. Like Gongura pachadi. It is consumed on it own mixed with rice and is also eaten as a side dish with pappu / koora. when green mangos are abundant. It is unique to Andhra cuisine and is a must have for any meal that boasts to give the eater a taste of Andhra. no meal is complete without this very essential item. There are two broad varieties . mustard powder and oil. Mangos are cut. Some of the items include: • • Vegetable pachadi . 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. chili powder. Other than this. Dosa Avakaya . okra. Magaya . It is a very popular pickle in the coastal Andhra region. Every family in Andhra is rather proud of its own recipe for this pickle based on the variety of mango. etc.For a typical Andhrite.Andhrapradesh is very famous for a variety of these hot spicy pickles that one gets addicted to. Mudda pappu (cooked toor dal) and avakaya combination is a staple in most households.Pachadi (chutney) is typically made of vegetables/greens and roasted green/ red chillies.The most popular item of Andhra cuisine. eggplant. mustard powder. chili and the oil used. For many Andhrites.Made with vegetables like bottle gourd. marinated in their own juice. Dabbakaya. Ooragaya is prepared in massive amounts seasonally and uses liberal amounts of chilli powder. It is prepared fresh and is consumed within a day or two. it is a must to have side dish with any pappu item.Avakaya made with English (yellow) cucumber. Greens Pachadi . Recent times have seen cauliflower avakaya also become famous. dried and then mixed with the juice.made out of red sorrel leaves and roasted red chillies.Like Avakaya. Usirikaya have medicinal values that improve with aging. It is prepared during the summer months of April/May. it exemplifies the Andhra cuisine and is a sure to have item in any showcase Andhra lunch.The most popular one is Gongura pachadi . Serves as a substitute for the regular avakaya toward the end of the season. For some people it is a must to have side dish with yogurt (curd) rice.

Typically consumed as a modati mudda item. Dabbakaya . Pappucharu .A lesser-known pickle to the current generation. In the summer season when mangos are abundant. This variety is very famous for its spice and color. Nimmakaya . It is made during the winter season. Saying the name in the night (Usirikaya) is also a taboo and is prominently called Nallakaya. methi powder and chilli powder. Challa Pulusu / Majjiga pulusu . Tiyya pulusu . chili powder.Made by grinding Indian gooseberries and salt.Made by grinding raw tamarind fruit (Chintakaya) and salt.Any vegetable cooked in very diluted tamarind juice and pulusu podi (made of roast red chillies. It is made by grinding ripe red chillies (Pandu Mirapakaya) with tamarind and salt. Korivi Khaaram . Made out of Indian grapefruit.Sour buttermilk boiled with channa dal and coconut paste • • • . A few modifications to this pickle include combinations of Pandumirapakaya with gongura or Pandumirapakaya with raw tamarind fruit (chintakaya).• • Tomato . coriander powder).Mild and sweet vegetables like pumpkin or sweet potato cooked in light tamarind juice with jaggery Pachi pulusu . the andhra food doesn't include a soup or salad. tamarind and sambar powder. Most people avoid consuming Indian gooseberries at night. Some of typical pulusu items include • • • Kharam Pulusu . Pulusu/Dhappalam is the most important liquid item of the meal. Buttermilk mixed with the tender dabbakaya leaves (dabbaku majjiga) is supposed to quench extreme thirst during the hot summer months. Eating a meal consisting of raw gooseberry chutney sitting under the Indian Gooseberry tree is a tradition during these months. picked in small quantities whenever needed and is made into a chutney by grinding it with roast red chiles.Unlike most other cuisines.Made by marinating Indian key lime in its own juice for a few days and then mixing it with salt. Sambar . Chintakaya . Made in the winter season by marinating tomatoes in their own juice. The pickle is marinated throghout the year. Usirikaya . It includes finely chopped raw onions in a very dilute tamarind juice with jaggery. methi powder and seasoning.Vegetables boiled with cooked toor dal. The marinated pickle is taken in small quantities and is made into a chutney with roasted red chiles whenever it is consumed. This fruit and the tree are revered as abodes of Vishnu and are worshipped in the month of Karthikam (October/November).Unheated version of the pulusu. tamarind is replaced by stewed raw mango. Pandu mirapakaya is grown in abundance in the palnadu region of Andhra pradesh (Guntur district and the surrounding areas). • • • • Pulusu / Charu . No sambar/masala powder is added.A relatively new (19th century) addition to the wide range of andhra pickles.The spiciest of the pickles and a unique andhra item too.Vegetables boiled with cooked toor dal and tamarind. drying and then mixing them with the juice. It is mostly consumed during the hot season.

పనుకలు Upma . Perugu (curd) is normally consumed with an accompaniment like pachadi or ooragaya. The good qualities of perugu are supposed to be enhanced and the bad effects subdued by churning it manually with water into buttermilk.(fritters made with sliced onion and spices in chickpea batter).ఆవడలు (Gaare are marinated in a yoghurt sauce).చకకలు Jantikalu . Perugu gaare / Aavadalu . These are • • • • • • • • • Kaarappoosa . dal.కరపపస Chekkalu .బండలు Mirapakaya Bajji .గుగగళుళ Pakodi .బూంద Sakinalu or Chakkiralu . many savory snacks make appearance during evening time.చుపపలు Guggillu .పకడ Boondi .A very dilute concoction of tamarind and charu podi (made of coriander seeds.పంగనలు Punukulu . pepper and hing). Some people prefer majjiga (buttermilk) over perugu due to medicinal reasons.చకకరలు Chegodilu . Ullipakodi .The last item of the meal. Gaares are a deep fried and spiced dough.• • Menthi Challa / Menthi Majjiga . [edit] Evening snacks (ఫలహరము) At home. Perugu / Majjiga .ఉపమ Bondaalu or Punukulu' with spicy dips (allam pachadi) . Charu . ginger. [edit] Sweets .జంతకలు Chuppulu .చగడలు • • • • • • • • • Mixture' (Boondi mixed with chopped onions and lemon juice) Ponganalu . Gaare .గర (similar to Vada). It is also taken as such during the meal like a soup without mixing with rice.(a local variety of extra-hot chillies stuffed with spices and dipped in chick pea batter and fried).Sour buttermilk seasoned with ginger / green chili paste and menthi seeds fried in oil.

In northern Telangana districts the cuisine has dishes similar to those found in Maharashtra such as Kadi. gound nutts. Dishes like Jonna Rotte (Sorghum). Attirasaalu ( Arese) Baadusha Jaangri Jilebi Pakam Undalu (mixture of steam rice flour. Telangana cuisine is influenced by Persian and Afghan cuisine as Telangana was under the control of Muslim kings for a long time. Uppudi Pindi (broken rice) are common.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. Jaggary) Borugu Undalu(a sweet variety made corn of jowar and jaggory) Masala Borugulu(like snacks) . the western region of Andhra Pradesh has some unique dishes in its cuisine. There are different foods and snacks made in Rayalaseema regions. Sajja Rotte (Penisetum). Telangana.

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. chillis) Bonda. onions. Mirchibajji Roast Ravva laddu [edit] See also Wikimedia Commons has media related to: Cuisine of Andhra Pradesh • • • Indian cuisine Tamil cuisine Cuisine of Karnataka Retrieved from "http://en." Categories: Andhra cuisine Hidden categories: Articles lacking sources from August 2009 | All articles lacking sources | Wikipedia articles needing copy edit from July 2009 | All articles needing copy edit Personal tools • • • • Views New features Log in / create account Article Discussion Namespaces Variants • • • Actions Search Read Edit View history Top of Form Special:Search Search Bottom of Form Navigation • • • • • Main page Contents Featured content Current events Random article .wikipedia.

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