Andhra cuisine

andhra pradesh cuisine

1. 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.