Andhra cuisine

Andhra Cuisine is a style of cooking that originates from the Andhra Pradesh, a state in the southern region of India. This cuisine is known for its rich flavors, varied textures, and a broad range of spices.

History

The history of Andhra Cuisine dates back to the era of the Satavahanas, who were the first rulers of Andhra Pradesh. The cuisine has been influenced by various cultures and dynasties that ruled the region, including the Chalukyas, Kakatiyas, Vijayanagara Empire, and the Mughal Empire.

Ingredients

Andhra Cuisine uses a wide variety of ingredients. Rice is the staple food and is used in many dishes. Other common ingredients include lentils, vegetables, meat, and a variety of spices such as turmeric, red chili powder, coriander, and tamarind.

Dishes

There are many popular dishes in Andhra Cuisine. Some of the most well-known include:

• Pulihora: A tangy rice dish made with tamarind paste.
• Pesarattu: A type of dosa made from green gram.
• Gongura pachadi: A spicy chutney made from sorrel leaves.
• Avakaya: A type of mango pickle.

Regional Variations

Andhra Cuisine has several regional variations. The cuisine of the coastal regions, known as Coastal Andhra cuisine, is characterized by the use of seafood and coconut. The cuisine of the Rayalaseema region, known as Rayalaseema cuisine, is known for its spicy dishes. The cuisine of the Telangana region, known as Telangana cuisine, features a variety of millet-based dishes.

See Also

• Indian Cuisine
• South Indian Cuisine
• Hyderabadi Cuisine

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