Andhra cuisine
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Rice is the staple food of the southern state of India, Andhra Pradesh. Andhra is the second largest producer of rice in India, after West Bengal. Naturally, all the Andhra meals are rice centric.
A full Andhra meal generally consists of:
- Rice
- 2-3 Vegetable Curries.
- pickle - avakaai(spicy mango pickle) and gongura are examples.
- Dal (called pappu in the local language Telugu.) - eaten with rice.
- Sambaar (strongly spicy vegetable soup boiled to 90 deg C) - eaten with rice
- Rasam (a lighter version of Sambaar without vegetables)
- pulihora (tamarind rice)
- appadam
- Majjiga pulusu (a kind of Sambaar with butter milk)
- Curd (yoghurt) rice
- Chepala pulusu (fish soup)
- Kodi kura (chicken curry)
Andhra Pradesh is also the largest producer of chillies. Hence Andhra specialises in the making of pickles.