Traditional Andhra Food

Andhra Pradesh is famous for its hot and spicy cuisine along with its rich cultural heritage. The cuisine of Andhra Pradesh includes both the original Andhra cuisine and the Hyderabadi cuisine, having a Mughlai influence. Out of these two cuisines, the former one is more hot and spicy. 

The traditional delicacies of Andhra are absolutely mouthwatering having a liberal use of spices. Rice is the staple food in Andhra which is consumed with a variety of curries. Andhra Cuisine offers a food lover simple preparations which are less laborious and more tasty. The Andhra cuisine is dominated by vegetarian food but in the coastal areas seafood is preferred. Fish and Prawns are major seafood eaten here. They are mainly found with curry in sesame and coconut oils along with grounded pepper flavor and are eaten with rice.

Popular Andhra Dishes

Sweets Poornalu or Boorelu Rava Laddu Bhakshalu or Bobbatlu or Polelu Pootharekulu Ariselu Khaja Payasam Gavvalu Telangana Garjalu Chakkera Pongali Laskora Undalu(coconut laddu) Boondi Palathalikalu Ravva Kesari Pappuchekka Jeedilu Kobbari Lavuju Vennappalu

Snacks Kaarappoosa Chekkalu Jantikalu Sakinalu or Chakkiralu Chuppulu Chegodilu Guggillu Pakodi Ponganalu Punukulu Upma Bondaalu or Punukulu’ with spicy dips (allam pachadi) Mirapakaya Bajji - a local variety of extra-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 a deep fried and spiced dough.

Other Delicacies Pappu -Toor Dal (Kandi Pappu) or Moong Daal (Pesara pappu) Pachadi / Ooragaya Pulusu Gongoora

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