Telugu cuisine
Rice is the staple food of the southern state of India, Andhra Pradesh. Andhra Pradesh is the second largest producer of rice in India, after West Bengal. Naturally, a lot of local food is rice based. Of all the Indian Cusines Andhra Cusine is undoubtedly the most delicious and spicy. These days it is becoming very famous throughout India.
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Regular meal (భోజనము)
A full Andhra meal generally consists of some or all of the following:
- Cooked Rice
- Pappu, the Telugu word for cooked Redgram / Pigeonpea seeds.
- For vegetable entrees/curries a wide variety of vegetables are used which also includes green leafy vegetables. Non-vegetarian curries include "Kodikoora" (Chicken), "Vetamamsam" (goat mutton), "Chepakoora" (Fish) and "Royyakoora" (Prawn). Pork is also consumed, if not widely.
- Vepudu - Fried vegetable curry
- Podi - Various types of powders eaten along with ghee(Neyyi).These are dry powders made of different lentils or chillies
- Patchadi (Pickles), e.g., Uragaaya, Aavakaaya (spicy mango pickle) and one made of a leafy vegetable called Gongura. Pickles, fresh as well as preserved, are made from all kinds of fruits and vegetables.
- Vulavacharu (cooked Horsegram soup) with cream is fast becoming an international recipe.
- Pappuchaaru - (Lentil / Redgram based vegetable soup)
- Pulusu - A vegetable broth resembling sambar, but very different in preparation and taste
- Chaaru - A lighter version of Sambaar without vegetables
- Perugu (Yoghurt) or Majjiga (Buttermilk)
- Appadam (Papadums) usually eaten with pulusu or sambar.
- A sweet dish or two.
- Bananas
- Tamboolam (Also called Killi, Beeda or Paan) made of fresh Betel leaves and Arecanut pieces and Lime.
(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.
Breakfast foods
Idlis are commonly eaten as 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 onions, green chillies, ginger pieces and coriander chopped and filled. 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.
Evening snacks (ఫలహారము)
At home, many savory snacks make appearance during evening time. These are
- Kaarappoosa
- Chekkalu
- Sakinalu or Chakkiralu
- Chuppulu
- Chegodilu
- Guggillu
- Pakodi
- Boondi
- Mixture'(Boondi mixed with onions and lemon)
- Ponganalu
- Punukulu
- Upma
- Bondaalu or Punukulu'with Spicy touchings(allam pachadi)
- Mirapakaya Bajji (a local variety of extre-hot chillies stuffed with spices and dipped in chick pea batter and fried).
- Ullipakodi (fritters made with sliced onion and spices in chickpea batter).
- Gaare (similar to Vada). Gaares are deep fried and spiced dough
- Perugu gaare / Aavadalu (Gaare are marinated in a yoghurt-like sauce).
Sweets
- Laddu
- Boorelu
- Bobbatlu
- Ariselu
- Pootha rekulu
- SunniUndalu
- Polelu
- Garjelu
- Kakinada Khaja
- kajjikayalu
- Payasam
- Sunnundalu
- Ravva Laddu
- Appaalu
- Gavvalu
- Kajji Kaayalu
- chakkera pongali(sugar pongal)
- laskora(coconut laddu)
- Boondi
- Palathalikalu
- Venna Undalu
- Mogali Rekulu
- Ravva Kesari
- Pappuchekka
- Jeedilu
- Kobbari Lavuju
- Khajalu
Regional Variations
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.
See also
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