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Andhra cuisine consists of various everyday dishes and delicacies consumed by the people of the Indian state Andhra Pradesh. The cuisine is itself highly varying, from region to region. Each district has its own heritage when it comes to delicacies and dishes.
A normal day in the life of a person from Andhrapradesh would have
The breakfast would consist of an item or two that have been prepared fresh in the morning. This would be accompanied by a cup or coffee or tea, based on the region.
Some common breakfast items are
More are listed below. Breakfast is either prepared at home, by preparing the required batter a day earlier, or by getting the items from a near by stall or small hotel.
A typical Andhra meal is made of 5 courses, and Rice is an important part of it. Below are the items that make the 5 course meal.
The meal is usually accompanied by any or all of the following
While Rice is an important part for people hailing from the Coastal regions, people from inner parts of the state, like Adilabad district also take Jowar Roti, Roti as a part of main course. This difference could be attributed for the fact that the Rice is more abundant in coastal regions.
While a 5 course meal is common for lunch, dinner usually consists of 3-4 course meal, and would be lighter compared to lunch. Lunch or Dinner is usually followed by Tamboolam. A traditional Tamboolam is made of Betel leaves and nut powder, with negligible amount of lime paste. [1]
Lunch is an elaborate affair in some households. Though many people use a plate made of stainless steel for having lunch, the traditional way requires the lunch to be served on a Plantain Leaf or a man made leaf called Vistari (This is usually made of the leaves of Almond trees that grow in the backyards of Indian homes). It is still a mandatory to have lunch in a leaf instead of a plate on special occassions and festivals.
(Among the above mentioned items either Pappucharu or Pulusu and either Buttermilk or Yoghurt are consumed. Tamarind rice is consumed on special occasions or during travel because it can be preserved for one to two days).
Andhra Pradesh is also the largest producer of chilli pepper and the local cuisine tends to use it a lot. Hyderabad, the capital city of Andhra Pradesh is famous for its Hyderabadi Biryani.
Idlis are commonly eaten as a breakfast item or as a full meal along with Coconut Chutney, called Kobbari Patchadi in Telugu, and/or sambar. At times, Ginger Chutney (Allam Pachadi), Chilly powder (Kaarampodi) and Ghee are also eaten along with Idli.
Minapattu (Dosa) is also commonly eaten for breakfast or the evening snack. There are several varieties eaten such as the Masala Dosa, Rava Dosa, Sada Dosa, and Rava Masala Dosa. Generally, Andhra-style versions of these Dosas are spicier and crispier than those of its other South Indian counterparts.
Pesarattu is also a key item in Andhra cuisine. It is more similar to Dosa but the batter is made of green mung beans, the taste of which is unique. It is usually thin and crispy, with a topping of chopped onions, green chillies, ginger pieces, and coriander. It is accompanied by Chutney mainly made of ginger. MLA Pesarattu is a more popular variety of pesarattus which has Upma as filling.
Uppu Pindi or Uppidi Pindi is equivalent to Upma, commonly consumed as breakfast item or as a full meal along with Patchadi (Chutney) in Telugu. This dish is prepared with Rice Ravva (split/broken rice), mung dal (split green gram), freshly grated coconut, fresh green chillies and curry leaves.
Lunch is an elaborate affair in many households.
A typical lunch in a traditional household is served on a plantain leaf (arati aaku) or vistari, a plate made of broad leaves sewn together ( badamaaku vistari or kuttudakula vistari ). Now a days it is mostly served on a broad steel plate(kancham). However the plantain leaf and the vistari are still a must have on festival days, special events like marriages etc.
All the items for lunch are served on this plate in a specific order - curries and pappu on the right hand side of the person , chutneys , pickles or podi on the left hand side, special items like pulihora , garelu at the top right opposite to the person seated and rice in the middle. A very little amount of pulusu, ghee and buttermilk is typically sprayed on the leaf. Ghee is a must to mix with every item except perugu / majjiga.
Modati Mudda / Starter - Rice with some podi or khaaram or a certain variety of pickles and ghee is consumed as the modati mudda (the first bite). All of the modati mudda items tend to be sour or hot in taste, are very aromatic, include ingredients with medicinal values like dry ginger and curry leaves and are supposed to simulate appetite and aid digestion. The amount eaten is very small - 4-5 balls of rice called muddalu. In some districts like Guntur, any chutney is also considered a modati mudda item and is consumed before anything else.
Some of the typical Modati Mudda items include
Main Course There is a great regional variation in terms of what is consumed after the modati mudda. In some districts like Krishna and Guntur, koora ( curry ) is consumed next. In districts like West Godavari Pappu (daal) is consumed after the modati mudda followed by pachadi, pulusu and majjiga.
Koora - A variety of Kooralu ( curries ) are made across the region
Pappu - Toor Daal ( Kandi Pappu ) or Moong Daal ( Pesara pappu ) cooked with a vegetable or green. No masala is added to the dal. Some regions include garlic and onion in the seasoning while some regions prefer asafetida ( hing/Inguva). 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 with red chillies ) and pesara pachadi ( soaked moong daal ground with red chillies or green chillies ).
A very popular Andhra combo is mudda pappu ( plain toor dal cooked with salt ) with Avakaya.
Pachadi / Ooragaya - For a typical Andhrite, no meal is complete without this very essential item. It is consumed on it own mixed with rice and is also eaten as a side dish with pappu / koora. There are two broad varieties - Pachadi ( chutney) is typically made of vegetables/greens and roasted green/ red chillies. It is prepared fresh and is consumed within a day or two. Ooragaya is prepared in massive amounts seasonally and uses liberal amounts of chilli powder, methi ( fenugreek ) powder , mustard powder and oil. Some of the items include
Ooragaya - Andhrapradesh is very famous for a variety of these hot spicy pickles that one gets addicted to. Pickles like Nimmakay , Dabbakaya, Usirikaya have medicinal values that improve with aging. 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. A few of the Ooragaya items include
Pulusu / Charu - Unlike most other cusines, the andhra food doesn't include a soup or salad. Pulusu/Dhappalam is the most important liquid item of the meal. Some of typical pulusu items include
Perugu / Majjiga - The last item of the meal. Perugu ( curd ) is normally consumed with an accompaniment like pachadi or ooragaya. Some people prefer majjiga ( buttermilk ) over perugu due to medicinal reasons. The good qualities of perugu are supposed to be enhanced and the bad effects subdued by churning it manually with water into buttermilk.
At home, many savory snacks make appearance during evening time. These are
There are regional variations in Andhra cuisine. Telangana, the western region of Andhra Pradesh has some unique dishes in its cuisine. Dishes like Jonna Rotte (Sorghum), Sajja Rotte (Penisetum), Uppudi Pindi (broken rice) are common. Telangana cuisine is influenced by Persian and Afghan cuisine as Telangana was under the control of Muslim kings for a long time. In northern Telangana districts the cuisine has dishes similar to those found in Maharashtra such as Kadi.
![]() | This article may require
copy editing for grammar, style, cohesion, tone, or spelling. (July 2009) |
This article is part of the series on |
Indian cuisine |
---|
![]() |
Andhra cuisine consists of various everyday dishes and delicacies consumed by the people of the Indian state Andhra Pradesh. The cuisine is itself highly varying, from region to region. Each district has its own heritage when it comes to delicacies and dishes.
A normal day in the life of a person from Andhrapradesh would have
The breakfast would consist of an item or two that have been prepared fresh in the morning. This would be accompanied by a cup or coffee or tea, based on the region.
Some common breakfast items are
More are listed below. Breakfast is either prepared at home, by preparing the required batter a day earlier, or by getting the items from a near by stall or small hotel.
A typical Andhra meal is made of 5 courses, and Rice is an important part of it. Below are the items that make the 5 course meal.
The meal is usually accompanied by any or all of the following
While Rice is an important part for people hailing from the Coastal regions, people from inner parts of the state, like Adilabad district also take Jowar Roti, Roti as a part of main course. This difference could be attributed for the fact that the Rice is more abundant in coastal regions.
While a 5 course meal is common for lunch, dinner usually consists of 3-4 course meal, and would be lighter compared to lunch. Lunch or Dinner is usually followed by Tamboolam. A traditional Tamboolam is made of Betel leaves and nut powder, with negligible amount of lime paste. [1]
Lunch is an elaborate affair in some households. Though many people use a plate made of stainless steel for having lunch, the traditional way requires the lunch to be served on a Plantain Leaf or a man made leaf called Vistari (This is usually made of the leaves of Almond trees that grow in the backyards of Indian homes). It is still a mandatory to have lunch in a leaf instead of a plate on special occassions and festivals.
(Among the above mentioned items either Pappucharu or Pulusu and either Buttermilk or Yoghurt are consumed. Tamarind rice is consumed on special occasions or during travel because it can be preserved for one to two days).
Andhra Pradesh is also the largest producer of chilli pepper and the local cuisine tends to use it a lot. Hyderabad, the capital city of Andhra Pradesh is famous for its Hyderabadi Biryani.
Idlis are commonly eaten as a breakfast item or as a full meal along with Coconut Chutney, called Kobbari Patchadi in Telugu, and/or sambar. At times, Ginger Chutney (Allam Pachadi), Chilly powder (Kaarampodi) and Ghee are also eaten along with Idli.
Minapattu (Dosa) is also commonly eaten for breakfast or the evening snack. There are several varieties eaten such as the Masala Dosa, Rava Dosa, Sada Dosa, and Rava Masala Dosa. Generally, Andhra-style versions of these Dosas are spicier and crispier than those of its other South Indian counterparts.
Pesarattu is also a key item in Andhra cuisine. It is more similar to Dosa but the batter is made of green mung beans, the taste of which is unique. It is usually thin and crispy, with a topping of chopped onions, green chillies, ginger pieces, and coriander. It is accompanied by Chutney mainly made of ginger. MLA Pesarattu is a more popular variety of pesarattus which has Upma as filling.
Uppu Pindi or Uppidi Pindi is equivalent to Upma, commonly consumed as breakfast item or as a full meal along with Patchadi (Chutney) in Telugu. This dish is prepared with Rice Ravva (split/broken rice), mung dal (split green gram), freshly grated coconut, fresh green chillies and curry leaves.
Lunch is an elaborate affair in many households.
A typical lunch in a traditional household is served on a plantain leaf (arati aaku) or vistari, a plate made of broad leaves sewn together ( badamaaku vistari or kuttudakula vistari ). Now a days it is mostly served on a broad steel plate(kancham). However the plantain leaf and the vistari are still a must have on festival days, special events like marriages etc.
All the items for lunch are served on this plate in a specific order - curries and pappu on the right hand side of the person , chutneys , pickles or podi on the left hand side, special items like pulihora , garelu at the top right opposite to the person seated and rice in the middle. A very little amount of pulusu, ghee and buttermilk is typically sprayed on the leaf. Ghee is a must to mix with every item except perugu / majjiga.
Modati Mudda / Starter - Rice with some podi or khaaram or a certain variety of pickles and ghee is consumed as the modati mudda (the first bite). All of the modati mudda items tend to be sour or hot in taste, are very aromatic, include ingredients with medicinal values like dry ginger and curry leaves and are supposed to simulate appetite and aid digestion. The amount eaten is very small - 4-5 balls of rice called muddalu. In some districts like Guntur, any chutney is also considered a modati mudda item and is consumed before anything else.
Some of the typical Modati Mudda items include
Main Course There is a great regional variation in terms of what is consumed after the modati mudda. In some districts like Krishna and Guntur, koora ( curry ) is consumed next. In districts like West Godavari Pappu (daal) is consumed after the modati mudda followed by pachadi, pulusu and majjiga.
Koora - A variety of Kooralu ( curries ) are made across the region
Pappu - Toor Daal ( Kandi Pappu ) or Moong Daal ( Pesara pappu ) cooked with a vegetable or green. No masala is added to the dal. Some regions include garlic and onion in the seasoning while some regions prefer asafetida ( hing/Inguva). 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 with red chillies ) and pesara pachadi ( soaked moong daal ground with red chillies or green chillies ).
A very popular Andhra combo is mudda pappu ( plain toor dal cooked with salt ) with Avakaya.
Pachadi / Ooragaya - For a typical Andhrite, no meal is complete without this very essential item. It is consumed on it own mixed with rice and is also eaten as a side dish with pappu / koora. There are two broad varieties - Pachadi ( chutney) is typically made of vegetables/greens and roasted green/ red chillies. It is prepared fresh and is consumed within a day or two. Ooragaya is prepared in massive amounts seasonally and uses liberal amounts of chilli powder, methi ( fenugreek ) powder , mustard powder and oil. Some of the items include
Ooragaya - Andhrapradesh is very famous for a variety of these hot spicy pickles that one gets addicted to. Pickles like Nimmakay , Dabbakaya, Usirikaya have medicinal values that improve with aging. 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. A few of the Ooragaya items include
Pulusu / Charu - Unlike most other cusines, the andhra food doesn't include a soup or salad. Pulusu/Dhappalam is the most important liquid item of the meal. Some of typical pulusu items include
Perugu / Majjiga - The last item of the meal. Perugu ( curd ) is normally consumed with an accompaniment like pachadi or ooragaya. Some people prefer majjiga ( buttermilk ) over perugu due to medicinal reasons. The good qualities of perugu are supposed to be enhanced and the bad effects subdued by churning it manually with water into buttermilk.
At home, many savory snacks make appearance during evening time. These are
There are regional variations in Andhra cuisine. Telangana, the western region of Andhra Pradesh has some unique dishes in its cuisine. Dishes like Jonna Rotte (Sorghum), Sajja Rotte (Penisetum), Uppudi Pindi (broken rice) are common. Telangana cuisine is influenced by Persian and Afghan cuisine as Telangana was under the control of Muslim kings for a long time. In northern Telangana districts the cuisine has dishes similar to those found in Maharashtra such as Kadi.