Andhra cuisine

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 dishes are rice centric.

A full Andhra meal consists of...

• Rice
• 2-3 Vegetable Curries.
• pickle - generally avakaai(spicy mango pickle)
• 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 with out vegetables)
• pulihora (tamarind rice)
• appadam
• Majjiga pulusu (a kind of Sambaar with butter milk)
• Curd rice

Andhra Pradesh is also the largest producer of chillies. Hence Andhra specialises in the making of pickles.

See also: Indian cuisine