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{{Short description|Cuisine of South India native to the Telugu people from the state of Andhra Pradesh, India}}
{{More citations needed|date=September 2019}}
{{Use dmy dates|date=June 2019}}
{{Use Indian English|date=June 2019}}
{{Culture of Andhra Pradesh}}
{{Indian cuisine}}
'''Andhra cuisine''', culturally known as '''Telugu cuisine''', is a cuisine of [[India]] native to the state of [[Andhra Pradesh]]. Generally known for its tangy, hot, and spicy taste, the cuisine is as diverse as the people and regions in which it is consumed.
[[File:Vegetarian Andhra Meal.jpg|thumb|Andhra Bhojanam Thali]]

==Regional variations==
{{More citations needed|section|date=September 2019}}
The regions of [[Coastal Andhra]], [[Uttarandhra]], and [[Rayalaseema]] all produce distinctive variations of Andhra cuisine. [[Rice]] is the staple in the irrigated regions of Andhra and Rayalaseema. [[Finger millet|Ragi]] is also popular in Rayalaseema. The curries, snacks, and sweets produced in these areas vary in both name and method of preparation from region to region.

Andhra Pradesh is the leading producer of [[red chili]] and rice in India. The concentration of red chili production in Andhra Pradesh has led to the liberal use of spices in Andhra cuisine. Vegetarian dishes, as well as meat, and seafood in coastal areas, feature prominently. Tomato pappu, [[gongura]], and [[tamarind]] are widely used for cooking curries. Spicy and hot varieties of [[South Asian pickle|pickles]] are also an important part of Andhra cuisine, including [[avakaya]]. "Deltaic" cuisine from [[Guntur district|Guntur]] in Coastal Andhra is known as the spiciest variety of Andhra cuisine, primarily because of the use of red chilis traditionally grown in the region.

The eating habits of Hindu royals and Brahmins have historically had a heavy influence on Andhra cuisine. Andhra Pradesh's proximity to Western, Central, and Eastern India influenced the diversity of those border regions' cuisine as well, as the [[Telugu language|Telugu]]-speaking population spread into neighboring states. Different communities have developed their own variations, and rural areas still follow centuries-old cooking methods and recipes.

=== Coastal Andhra ===

[[File:శాకాహార సాధారణ ఇంటి భోజనము.jpg|thumb|A typical vegetarian meal in Andhra Pradesh]]
[[File:ముఖ్యమైన రోజున ఇంటి శాకాహార భోజనము (2).jpg|thumb|Vegetarian meal for a special occasion]]
[[File:Vegetarian Andhra Meal.jpg|240px|thumb|right|A vegetarian Andhra meal served on important occasions]]
Coastal Andhra is dominated by the [[Krishna]] and [[Godavari]] river delta regions and is adjacent to the [[Bay of Bengal]]. This proximity to water has led to rice, lentils, and seafood becoming dietary staples in the region. Andhra cuisine has its own variations, but dishes are predominantly rice-based. The [[Nellore]] region in the south has its own unique recipes, markedly different from those in [[Uttarandhra]]. ''[[Ulava charu]]'' is a soup made from [[Macrotyloma uniflorum|horse gram]],<ref>{{cite news | url=https://www.thehindu.com/news/cities/Vijayawada/humble-dishes-win-hearts-grab-spotlight/article23378631.ece | title= Humble dishes win hearts, grab spotlight | date=29 March 2018 | newspaper=The Hindu | access-date=1 September 2019}}</ref> and ''bommidala pulusu'' is a seafood stew that is considered a specialty of Andhra Pradesh. Andhra cuisine is prevalent in restaurants all over Andhra Pradesh, as well as in cities like [[Bangalore]], [[Chennai]], and [[New Delhi]].

=== Uttarandhra ===
The [[Uttarandhra]] region is composed of the northeastern districts of [[Srikakulam]], [[Vizianagaram]], and [[Visakhapatnam]] in Coastal Andhra. While Visakhapatnam district has a cuisine closer in character to the rest of Andhra's districts, Vizianagaram and Srikakulam cuisine shares less in common with other Andhra regional cuisines. The food of the Uttarandhra region is often sweeter than in other regions of Andhra Pradesh. Lentils are often cooked in [[jaggery]], a dish referred to as ''bellam pappu'', and are usually served with butter and steamed rice.

Vegetables are often cooked in a gravy of ''menthi kura'' ([[fenugreek]] seed paste), ''avapettina kura'' (mustard seed paste), or ''nuvvugunda kura'' ([[sesame]] paste). ''Ullikaram'' is another popular dish in which vegetables or corn seeds are flavored with [[shallots]] or [[onion]] paste.

''[[Puri (food)|Poori]]'' and ''patoli'' are popular breakfast or festival dishes. ''Patoli'' is composed of soaked split black [[chickpeas]] (''senagapappu'' or ''chana dal'') ground to a coarse paste and seasoned with [[coriander]] seeds, onions, and sometimes [[Guar|cluster beans]] (''goruchikkudu kaya''). [[Upma]] or ''uppudu pindi'' is coarsely broken rice steamed with vegetables and seeds.<ref>{{Cite web |last= |date=2018-08-09 |title=Andhra Uppu Pindi {{!}} Uppudu Pindi (Rice Rava and Moong Dal Upma) |url=https://aahaaramonline.com/andhra-uppu-pindi-uppudu-pindi-recipe/ |access-date=2023-07-31 |website=ãhãram |language=en-GB}}</ref> This dish is eaten on feast days, when people fast during the day and eat at night. Attu, also called [[Dosa (food)|dosa]], is a standard breakfast in Andhra Pradesh, which may also include coconut or tomato chutneys. [[Idli]] is also very common. ''Karappoddi'' is a popular curry powder that is served with idli, dosa and upma.

''Inguva charu'' is a sweet-and-sour stew made with tamarind and ''[[Asafoetida|hing]]''. It can be eaten with rice or ''uppupindi''. ''Bellam pulusu'' is another flavorful, thick, sweet stew made out of rice flour, jaggery, corn cobs, and whole shallots.

The pickles used in Uttarandhra differ from those of other regions of Andhra Pradesh. Avakaya is a mango pickle which is part of a standard Andhra meal. Pieces of mango are coated with mustard powder, red pepper powder, and salt, then sun-dried, and finally soaked in sesame oil to give the pickle [[extended shelf life]]. The result of this process is a darker hue and a sweeter taste than other pickles. This method helps preserve Uttarandhra pickles better amidst the high moisture from the Bay of Bengal coast.

=== Rayalaseema ===

Rayalaseema, in the south of Andhra Pradesh, is well-known for the spiciness of its cuisine due to the liberal use of chili powder in almost every dish. ''Seema karam'' is a dish unique to this region. Some of the main courses include rice, ''jonna'', ([[Sorghum bicolor|jowar]]), ''ragi roti'' with [[ghee|''neyyi'']], and ''raagi sangati'', usually served with [[spinach]] or ''pulusu''. ''Uggani'' is a dish unique to Rayalaseema, especially [[Ananthapur]], [[Kurnool]], and [[Kadapa]] districts, as well as in [[Karnataka]], where it is called ''oggane''. It is made with boiled paddycorn and is generally yellowish in color due to heavy use of [[turmeric]] powder. It is usually served with ''mirapakaya bajji'' (chili "bajji"). ''Uggani bajji'' is served primarily as a breakfast dish, but can be eaten as a snack too. It is spicy and a signature dish of Rayalaseema and Eastern Karnataka.<ref>{{Cite news |date=2018-02-24 |title=Uggani bajji, a popular dish of Kurnool, steals the show |language=en-IN |work=The Hindu |url=https://www.thehindu.com/news/national/andhra-pradesh/uggani-bajji-a-popular-dish-of-kurnool-steals-the-show/article22847227.ece |access-date=2023-07-31 |issn=0971-751X}}</ref>

Sweeter dishes of Rayalaseema include ''attirasaalu'' or ''attirasa'' (rice-based ''[[Vada (food)|vada]]'' with jaggery), ''pakam undalu'' (a mixture of steamed rice flour, ground nuts, and jaggery), ''borugu undalu'' (a sweet made of jowar and jaggery), and ''rava ladd''. ''Masala borugulu'', ''nargis mandakki'', and ''ponganaalu'' (wet rice flour fried in oil, with carrot, onion, and chilis) are other savory specialties from the region.
==Breakfast==
{{Unreferenced section|date=September 2019}}
A typical Andhra breakfast consists of a few of the items listed below. Usually it consists of ''[[idli]]'', ''garelu'' a.k.a. ''[[Vada (food)|vada]]'' (deep-fried lentil dough), ''minapattu'', also known as ''[[Dosa (food)|dosa]]'', (a rice- and lentil-based pancake or [[crepe]]). [[Indian tea|Tea]], [[coffee]] with [[milk]], or simply milk often accompany these dishes. The most common dishes consumed for breakfast are:

*'[[Idli]]', [[Urad dal]] and rice steamed dumplings, often eaten with freshly-made chutney or with neyyi added and sprinkled with ''karrap podi'' (chili dal powder) or chutney and ''[[Sambar (dish)|sambar]]''.
[[File:Pesarattu and Ginger chutney.jpg|right|thumb|240px|[[Pesarattu]] served with [[ginger]] [[pachadi]]]]

*'''Andhra [[Dosa (food)|dosa]]''', a rice- and urad dal-based crepe eaten with chutney and ''sambar''.
**Minapattu, a rice- and lentil-based crepe, served with chutney and ''sambar''
**[[Pesarattu]], a [[Mung bean|green gram]]-based crepe. It is usually served with ginger chutney. Sometimes ''pesarattu'' is filled with ''[[upma]]'', in which case it is known as ''upma pesarattu''.
**''Dibba attu'', a deep-fried dosa made with ''idli'' batter
**''Atukula dosa'', a dosa made from ''[[Flattened rice|atukulu]]'', a.k.a. ''[[Poha (rice)|poha]]''.
**''Rava (Suji) dosa'', a dosa made with ''sooji'' dough with chili, coriander leaves, onion, and pepper.

[[File:Upma.jpg|right|thumb|240px|Wheat ''uppindi'' ([[upma]]) served with [[curd]]s]]

* '''Andhra [[upma]]'''
** ''Godhuma uppindi'', upma made from broken wheat flour
** ''Pesarpindi uppindi'', a dry porridge made of green gram flour. Commonly served with yoghurt or mango-jaggery pickle.
** ''Pulusu uppindi'', a dry porridge made with rice flour, peanuts, and tamarind extract. Commonly served with yoghurt or mango-jaggery pickle.
** ''Beeyam rava pesasara pappu'', literally translated as "made with broken rice and hulled green gram". Commonly served with yoghurt or mango-jaggery pickle.
** ''Varipindi uppindi'', a dry porridge made with rice flour and hulled green gram. Commonly served with yoghurt or mango-jaggery pickle.
**''Uppudu pindi'' or ''uppindi'' a.k.a. upma, a porridge made from broken ''sooji'' flour, ghee, and vegetables. Commonly served with buttermilk or a spicy-savoury powder made from pulses.
**''Saggubiyyam (sago) upma'', an upma made from [[sago]] (''saboodana'').
**''Semiya upma'', an upma made with vermicelli.
[[File:Punugulu1.JPG|thumb|Punugulu]]
*'''Vada'''
**''Garelu'', a deep-fried lentil-based doughnut, or sometimes a deep-fried ''dal'' mixture.
**''Punukulu'' or ''[[Punugulu]]'', a.k.a. ''[[Bonda]]'', a deep-fried dish made from idli/dosa batter.
**''Gunta'' punugulu, made from rice and dal batter
**''Saggubiyyam punugulu'', vada made from sago (''saboodana'').
**''Mung dal punugulu'', or bonda, a deep-fried dish made from idli/dosa batter.
**''Thapala chekkalu'', a deep-fried rice and dal-based flat vada with onions, curry leaves, and chili.

* '''Atukulu/poha'''
** ''Atukulu'', also known as ''poha'' in the northern states; moist rice flakes sautéed in oil.
**''Atukula dosa'', dosa made from ''atukulu'' a.k.a. ''poha''.
**''Atukula upma'', upma made from ''atukulu'', replacing ''atukulu'' with ''sooji''.

* '''Bread and roti'''
**''Nokulu annam'', made of ''jowar'' and jaggery.
**[[Chapati]], baked flattened wheat dough, served with dal or chutney.
**''[[Puri (food)|Puri]]'', wheat dough deep-fried in cooking oil. Served with potato ''bajji'' or chutney. Technically a north Indian dish, but widely available in all Telugu restaurants.

== Lunch and dinner ==
{{More citations needed|section|date=September 2019}}
Great effort is put into preparing lunch and dinner in many Telugu households. In most urban households, the food is served on stainless steel or porcelain plates, while in traditional and rural households, the food may be served on a banana leaf. The banana leaf is often used during festivals, special occasions, and for guests. Many middle-budget restaurants in smaller towns also use banana leaves for serving food. At times, a ''[[patravali|vistaraaku]]'' (a larger plate made of several leaves sewn together) is used. Sun-dried banana leaves have also traditionally been used to package food for personal use on long journeys.

A complete vegetarian Andhra meal typically consists of rice served with ghee, ''[[pulihora]]'', chapati or ''puri'', ''pappu'' (lentils), ''sambar'', ''chaaru'' (''rasam''), fried and wet curries, ''appadam'' (''[[papadum]]''), ''odiyalu'', chutney, ''[[pachadi]]'', ''avakaya'', yoghurt and a sweet for dessert. In general, food from the [[Vijayawada]]-Guntur region contains more [[Chili pepper|chili]] and spices than food from the rest of Andhra Pradesh. Rice is considered the main dish and everything else is considered a side.

=== Vegetarian dishes ===
[[File:బెండకాయ పోపు కూర.jpg|thumb|right|'''Okra plain curry''' made in Vijayawada, Andhra Pradesh]]
[[File:Dried Capsicum for Chili based food in Andhra.JPG|thumb|Dried capsicum for chili dishes]]

==== Meal presentation ====
Pappu (dal/lentils) and kooralu (curries) are placed to the right of the diner, while spiced pickles, pachadi (chutney/[[raita]]), a saucy condiment with [[dahi (curd)|dahi]] (yogurt) , vegetables, ''pappulu podi'' (dal and dry red chili-based powdered condiment), and ''neyyi'' (ghee) are placed to the left. On some occasions, special items such as ''pulihora'' (tamarind or lemon rice) and ''garelu'' (vada) are placed at the top right. A large scoop of ''annam'' (plain white rice) is placed in the middle. Small amounts of ''neyyi'' are added on the rice. ''Avakaya'' (mango pickle) and gongura (roselle leaf pickle) are often served with the meal.

==== Courses and servings ====
[[File:Dibba Roti.JPG|thumb|'''Dibba rotti''' or '''minapa rotti''' is a classic Andhra dish eaten for breakfast, brunch, or evening snack with a chutney or pickle]]
Rice is the main dish, eaten by mixing with the side dishes using the right hand, and the primary source of carbohydrates. Spiced pickles, ''pachadi'', ''podi'', and ''papadum'' (''appadam'') are typical side dishes.

A meal traditionally starts with ''modhati muddha'' (first bite), an appetizer of spiced pickle followed by a ''pappu'' (dal) dish, which can be made with vegetables added or eaten plain with a pickle. This constitutes the main source of protein for vegetarians. This is followed by a couple of ''koora'' varieties, which provide vitamins and minerals. A ''pappu'' or ''rasam'' (Telugu: ''charu''), usually ''[[Kadhi|kadi]]'', is the third course. The fourth course of the meal is either a ''[[Curd (India)|perugu]]'' (curd or yoghurt) or ''majjiga'' (buttermilk) accompanied by a spicy pickle or other condiments.

After the meal, ''[[paan]]'' or ''somph'' ([[areca nut]]/[[betel]] on pan leaf) is traditionally offered. On festival days or other auspicious occasions, a sweet, usually ''paravannam'', is served with the meal, which is usually eaten first.

==== Koora/kura/curry (main courses) ====
{{Unreferenced section|date=September 2019}}
[[File:పులిహోర (2).jpg|thumb|right|'''Pulihora''']]
[[File:వంకాయ ఉల్లిపాయ పోపు కూర (2).jpg|thumb|right|'''Brinjal with onion curry''']]
[[File:గోబీ మంచురియా (3).jpg|thumb|right|'''Gobi Manchuria fry''']]
[[File:అరటికాయ ఉల్లిపాయ పోపు కూర (2).jpg|thumb|right|'''Banana with onion curry''']]
[[File:Pulihara.JPG|thumb|240px|Pulihora, a sour tamarind-based fried rice dish from Andhra Pradesh]]
'''''Koora''''' — a generic word for a protein-based dish. Koora dishes are named for the ingredients used and the method of preparation. These methods include:
*'''''Vepudu''''' (fry): crispy fried vegetables, typically including okra (''bendakaya''), [[ivy gourd]] (''dondakaya''), potato (''bangaladumpa''), [[colocasia]], and several additional local vegetables.
*'''''Pappu koora''''' (lentil-based dish): boiled vegetables stir-fried with a small amount of half-cooked lentils (dal).
*'''''Podi''''' (powdered dal-based condiment or seasoning): mixed with rice and a spoonful of ghee or sesame oil.
*'''''Gujju''''' (gravy): a tomato or coriander seed base into which is added a chicken drumstick, brinjal (''gutthi vankaya''), okra, etc.
*'''''Pulusu''''' (sour paste or gravy)
**'''''Pulusu koora/Aava petti koora''''' (stew): boiled vegetables cooked in tamarind sauce and mustard paste. Some varieties include ''potlakaya'', ''anapakaya'', ''bendakaya'', ''gummadikaya''.
*'''''Kaaram petti koora/Koora podi koora''''' (literally, "dish with curry powder added"): sautéed vegetables cooked with curry powder or paste, served as a solid mass. The vegetables can be stuffed with curry powder or paste and are usually cooked whole.
*'''''Pappucharu''''' (thick dal broth) or '''charu'''
*'''''Charu''''' {{aka}} ''rasam'' (clear soup)
*'''''Ooragaya''''' (pickle): ''avakaya'', ''gongura'', ''nimmakaya'', etc.
*'''''Pachadi''''' (pasty/saucy condiment or chutney): ''kobbari'' ([[coconut]]), tomato, ''gongura'', ''dosakaya'', ''gummadikaya'', and ''allam'' ([[ginger]]).
* Other gravy-based curries are usually made with vegetables cooked in [[tomato sauce]] and onion with coriander and [[cumin]] powder.

==== Pappu (dal) ====
[[File:బీరకాయ పప్పు.jpg|thumb|right|'''Ridge gourd with moong-dal pappu''']]
Pappu (dal/lentils) dishes include ''toor daal'' (''kandi pappu'') and ''moong daal'' (''pesara pappu''), which are usually cooked with a vegetable or other green. No masala is added to the dal. In some areas, garlic and onion are included in the seasoning, while in others ''asafetida'' (hing/inguva) is used. ''Kandi pappu'' is often cooked with leafy vegetables such as ''palakura'' (spinach), ''gongura'', [[malabar spinach]], and other fruits and vegetables such as tomato, [[mango]], or ''aanapakaya''. Sometimes the cooked version of the dal is replaced with a roasted and ground version, like ''kandi pachadi'' (roasted ''toor daal'' ground with red chilis), or ''pesara pachadi'' (soaked ''moong daal'' ground with red or green chilis).

A very popular combination in Andhra is ''mudda pappu'' (plain ''toor dal'' cooked with salt) and ''avakaya''.

==== Pulusu ====
[[File:పెసరపప్పు పులుసు (2).jpg|thumb|right|'''Moong-daal pulusu''']]
''Pulusu'' (meaning sour) is a curry-like stew that is typically sour and cooked with tamarind paste. Other common bases include tomatoes or mangoes. The mixture can be flavored with mustard, chilis, curry leaves, jaggery, onions, or fenugreek. Fish, chicken, and eggs are typical meat additions. [[Pachi pulusu]] is an unheated version of pulusu, typically made of mangoes or tamarind, and eaten during the warmer months.
* ''Majjiga pulusu'': sour buttermilk boiled with ''channa dal'' and coconut paste
* ''Menthi challa''/''menthi majjiga'': sour buttermilk seasoned with ginger or green chili paste and ''menthi'' (fenugreek) seeds, then fried in oil
* ''Mukkalu pulusu'': ''pulusu'' made with ''aanapakaya''
* ''Chammagadda pulusu'': ''pulusu'' made with colocasia
* ''Kanda pulusu'': ''pulusu'' made with [[Yam (vegetable)|yam]]
* ''Perugu'' (curd): the last dish of the meal, normally eaten along with ''pachadi'' or pickles

==== Pickles ====
''Pachadi'' and ''ooragaya'' are two broad categories of pickle that are eaten with rice. ''Pachadi'' is the Telugu version of chutney, typically made of vegetables/greens/lentils and roasted green or red chilis, using tamarind and sometimes curds as a base. It is prepared fresh and must be consumed within two days due to having a short shelf life. ''Ooragaya'' is prepared in massive amounts each season. Preparation includes using large amounts of chili powder, as well as ''menthi'' (fenugreek) powder, mustard powder, and groundnut (peanut) oil or sesame or mustard oil. It is either consumed on its own, mixed with rice, or as a side dish with ''pappu''/''koora''.

=== Non-vegetarian dishes ===
{{More citations needed|section|date=September 2019}}
[[File:TamarindAndhiaFishCurry.JPG|200px|thumb|right|'''Andhra chepala pulusu''' (tamarind fish curry)]]
While a sizeable portion of the Telugu-speaking population are vegetarian, the majority also consume non-vegetarian dishes. The state of Andhra Pradesh produces abundant seafood and has an established poultry industry. Lamb meat has also been consumed for centuries in the region. Andhra restaurant chains and hotels are very popular in other states due to the extensive variety of meat featured on their menus.

[[Hyderabadi biryani]] and ''palaav'', or "Andhra biryani", are popular dishes within the region. ''Royyala palav'', made with shrimp, is considered a delicacy in coastal Andhra Pradesh. Mutton biryani and mixed biryani (chicken, mutton, and shrimp) are other popular biryani dishes, generally available in restaurants. There are many local variations as well, such as ''kaaja biryani'', ''kunda biryani'' (pot biryani), ''avakaya biryani'', ''ulavacharu biryani'',<ref>{{Cite news |title=What is Ulavacharu Biryani that's loved by Dulquer Salmaan and how to make it at home |work=The Times of India |url=https://timesofindia.indiatimes.com/life-style/food-news/what-is-ulavacharu-biryani-thats-loved-by-dulquer-salmaan-and-how-to-make-it-at-home/photostory/93642925.cms |access-date=2023-07-31 |issn=0971-8257}}</ref> and ''panasa biryani''.

''Kodi'' (chicken) ''koora'' and mutton ''koora'' are two popular meat dishes, often made with a range of spices and condiments. The base usually consists of onions, tomato, coriander, tamarind, and coconut. These are mixed with steamed rice on the plate during the meal. [[Black pepper|Pepper]] is also used on fried meat dishes. Popular dishes commonly served in Andhra-style restaurants include the spicy Andhra chili chicken,<ref>{{Cite web |title=Andhra Chilli Chicken: A Fiery Chicken Recipe From South India That Spells Indulgence |url=https://food.ndtv.com/food-drinks/andhra-chilli-chicken-a-fiery-chicken-recipe-from-south-india-that-spells-indulgence-2549621 |access-date=2023-07-31 |website=NDTV Food |language=en}}</ref> chicken roast, and mutton pepper fry. For seafood dishes, a tamarind base is generally used. Shrimp and prawns are widely available for use in cuisine, due to the state's extensive shrimp farming industry.

Other common meat dishes include:
*''[[Talakaya Kura|Talakaya koora]]'': a hearty meat curry with bold flavours, made with lamb's head, coriander, and spices.
*''Chepala pulusu'': a fish curry seasoned with freshly ground spices and tamarind juice.
*''Endu chepala vankaya'': a flavourful dry fish curry cooked with brinjal.<ref>{{Cite news |date=2020-08-25 |title=Dried fish is a much-loved alternative to fresh fish across the country |language=en-IN |work=The Hindu |url=https://www.thehindu.com/life-and-style/food/dried-fish-with-its-versatility-is-popular-across-the-country/article32437505.ece |access-date=2023-07-31 |issn=0971-751X}}</ref>
*''Royyala koora'': prawns cooked in a tangy paste of tamarind and onion.
*''Gongura mamsam'': spicy curry made with tender lamb pieces cooked in a curry of gongura (roselle leaves) and freshly-ground green chili paste.
*''Kodi gudllu pulusu'': egg curry sprinkled with chopped onions, green chilis, and coriander.

These curries are usually served with steamed rice, ''[[bagara khana]]'' (basmati rice cooked with aromatic seasoning), ''sajja roti'' (millet flatbread), or ''jonna roti'' (jowar flatbread).

Non-vegetarian snacks include ''kodi pakodi'' (chicken pakora), [[chicken 65]], ''peetha pakodi'' (crab pakodi), ''chepa vepudu'' (fish fry), ''royyala vepudu'' (shrimp fry), and [[chicken lollipop]].

[[Bhimavaram]] town in [[West Godavari district]] is famous for its unique non-vegetarian pickles, such as chicken, shrimp, and fish pickles.

The area near [[Rajamundry]] and [[Araku]] is famous for bongu (bamboo) chicken curry.

==Snacks==

[[File:Uggani bajji.jpg|right|thumb|200px|Uggani bajji, a favorite snack in Rayalaseema]]
[[File:GntRavvaDosa.jpg|right|thumb|200px|Ravva dosa served at a hotel in Guntur]]Some common Telugu snacks include:
*''Upma'' (ఉప్మా)
*''[[Boondi]]'' (బూంది)
*''Kaarappoosa'' (కారప్పూస)
*''[[Ponganalu]]'' (పొంగనాలు)
*''[[Bajji]]'' and ''bondaalu'' or ''punukulu'' (బజ్జి, బోండాలు or పునుకులు), stuffed with spices, dipped in chickpea batter and fried; served with a spicy dip (''allam pachadi''). Other varieties include ''mirapakaya bajji'' (chili), ''vamu bajji'', ''vankaya bajji'' (brinjal), ''aratikaya bajji'' (plantain), ''urla gadda bajji'' (potato), and vegetable ''bonda''.[[File:Samosa vendor on the streets of Hyderabad.jpg|thumb|left|242x242px|Samosa vendor on the streets of Hyderabad]]

*''[[Pakora|Pakodi]]'' (పకోడీ)
:*''Ulli kaadalu pakodi''
:*''Sanna pakodi''
:*''Vankaya pakodi''
:*Other varieties include ''royallu pakodi'', ''kodi pakodi'', and ''ullipakodi'' (fritters made with sliced onion and spices fried in chickpea batter)

*''Gaare'' (గారె), spiced deep-fried dough
:*Varieties include:''perugu gaare''/''aavadalu'' (ఆవడలు), ''gaare'' marinated in a yogurt sauce, ''bellam garelu'', ''rava garelu'', ''ulli garelu'', ''pulla garelu''
*''Jantikalu'' (జంతికలు)
:*Varieties include ''pesarapappu jantikalu'', ''challa murukulu'', ''chegodilu''(చేగోడీలు), ''sakinalu'' or ''chakkidalu'' (చక్కిడాలు), ''chakli'', ''chekkalu'' or ''chuppulu'' (చెక్కలు or చుప్పులు), maida chips, molocasia chips, ''[[Papadam|plain papadam]]'', and ''aam papad''
*Maramaraalu or puffed rice: Usually mixed with tomatoes, onions, coriander, lime juice, and chili powder.
*Bean/pea snacks, such as ''senagala talimpu'' and ''guggillu'' (గుగ్గిళ్ళు)
*Mixed snacks, such as ''boondi'' mixed with chopped onions and lemon juice

== Sweets and savories ==
{{More citations needed|section|date=September 2019}}
[[File:Appacculu.JPG|thumb|''Appachulu'']]
[[File:Obbattu.jpg|right|thumb|200px|''[[Bobbatlu]]'', a snack made from wheat or ''sooji'', filled with jaggery and lentils]]
[[File:Chekodi.jpg|right|thumb|200px|''[[Chakodi]]'']]
[[File:Boondi Mithai.jpg|thumb|200px|''Boondi mithai'' or ''karakajjam'']]
Sweets and savories are typically made on festive and auspicious occasions, and are served to visiting relatives. Some of the savories below are also prepared as an evening snack.

* ''[[Pootharekulu]]'', a sweet dish consisting of sweet powder with [[cardamom]] flavor stuffed into very thin pancake skins made of rice flour. ''Pootharekulu'' was created in [[Atreyapuram]], a village in Andhra Pradesh.
* ''[[Khaja|Kaaja]]'', a deep-fried pastry filled with fruit or soaked in syrup. Variations such as ''madatha kaaja'' and ''[[Kakinada Kaaja|kakinada kaaja]]'' are eaten across the region.<ref>Elizabeth Fernandez, Sugar and spice and all things nice, {{ISBN|978-1409287223}}</ref><ref>Chitrita Banerji, Eating India: An Odyssey into the Food and Culture of the Land of Spices, {{ISBN|978-1596910188}}</ref>
* ''Sakinalu'', one of the most popular savories, is often cooked during the Makara Sankranti festival season. It is a deep-fried snack made of rice flour and sesame seeds, flavored with [[ajwain]] (carom seeds or ''vaamu'' in Telugu).
* ''Kajjikayalu'': fried dumpling stuffed with ''suji'', dry coconut powder, and sugar. It is usually prepared during [[Deepavali]].
* ''[[Sunnundallu]]'', ''[[laddu]]'' made with roasted ''urad dal'' (''minapappu'') and jaggery ''(bellam)''/ sugar. A generous amount of ghee is usually added to enhance the flavour.
* ''[[Ariselu]]'', a sweet fried snack made of rice flour
* ''Boondi laddu''
* ''Poornam boorelu'' {{aka}} ''[[Poornalu]]'', made by cooking ''chana dal'' until soft, cooling, then adding jaggery and cardamom powder. The mix is then rolled into balls, which are subsequently batter-fried. The batter that is used is made from ''urad dal''. This sweet dish is usually served during a festival lunch.
* ''Rava laddu''
* ''[[Bhakshalu]]'' or ''[[bobbatlu]]'' or ''[[polelu]]'', sweet flatbread made of senega pappu (chickpea flour)
* Tapeswaram kaja
* ''Pulagam'' {{aka}} ''pongali'', a sweet dish made on a festival morning as an offering for a deity. Soaked rice is cooked in milk at a ratio of 1:2.5; when the rice is cooked, well-broken jaggery is added. The dish is completed by adding a splash of ghee and fried dry fruit.
* ''[[Payasam]]'', a sweet pudding sometimes served in temples<ref>{{Cite news |url=https://www.hindustantimes.com/india/a-truly-international-dessert/story-kfaP9BbuLcuyvCr5A03VGL.html|title=A truly international dessert|date=3 October 2009|work=Hindustan Times}}</ref>
* ''[[Gavvalu]]'' or "sweet shells" (Telugu: గవ్వలు, gavvalu), deep-fried and sugared balls of flour
* ''[[Chakodi]]'', a crunchy ball of rice flour and chili, served hot.<ref>{{cite news |title= Trailing the Andhra food route|url= https://food.ndtv.com/food-drinks/chakodi-andhra-pradesh-special-snacks-that-you-would-love-to-savour-1708541|newspaper= ND TV|access-date=2 August 2017}}</ref>
* ''Chakkera pongali'' (sugar pongal)
* ''Laskora undalu'' (coconut laddu) or ''raskora undalu'' (coconut laddu)
* ''Boondi'', a fried snack made of chickpea flour<ref>{{Cite book|last=Tiwari|first=Brijesh|title=Pulse Chemistry and Technology|last2=Singh|first2=Narpinder|publisher=Royal Society of Chemistry|year=2015|isbn=9781782625674|pages=271}}</ref>
* ''[[Palathalikalu]]'', an Indian sweet made during [[Ganesh Chaturthi]]
* ''Ravva kesari''
* ''Pappuchekka''
* ''Jeedilu''
* ''Malai khaja'', a traditional sweet from Nellore
* ''Kobbari lavuju'', grated coconut flesh in molten jaggery or sugar syrup
* ''Vennappalu''

==Rural cuisine==
{{Unreferenced section|date=December 2022}}
In rural Andhra Pradesh, agriculture is the predominant occupation. Some centuries-old cooking practices can still be observed, particularly the use of mud pots, but this practice is being replaced by the use of steel utensils in recent decades. Traditional recipes have largely been influenced by what was grown and available locally earlier in history. In the drier districts, ''jowar'' (sorghum), ''bajra'' (millet) and ''ragi'' are still in use, while eating rice is seen as a symbol of prosperity. In the Delta and coastal districts, rice plays a major role in the cuisine.

==References==
{{Reflist}}

==External links==
{{Commons category|Telugu cuisine}}
{{Andhra Pradesh}}{{Cuisine of India}}{{cuisines}}

[[Category:Andhra cuisine| ]]
[[Category:Telangana cuisine| ]]
[[Category:South Indian cuisine]]
[[Category:Indian cuisine by culture]]
[[Category:Indian cuisine by state or union territory]]

Andhra cuisine - Revision history

Ajay Kumar at 18:35, 28 August 2023