The traditional cuisine of Andhra Pradesh is known for its spicy food all around the country. The inspiration behind such delicious variations of food lies in the opulent culture of the state, where exotic food is being prepared in the kitchen of the Nawabs since the year of its origin. The Andhra cuisine comprises of both vegetarian and non-vegetarian dishes. The food of Andhra Pradesh is identified with that among the Mughals. Over the ages, along with the Mughal influence the cuisine of Andhra Pradesh has been well known as a fusion of original Andhra ingredients and Hyderabad cuisine. It is said that the royal Hyderabadi cuisine is prepared by meticulous nurturing of Mughlai flavours with the blend of spices. The end dish is rich in aroma and taste.
Features of Traditional Cuisine of Andhra Pradesh
The staple food of the people in Andhra Pradesh is rice. The traditional cuisine of Andhra Pradesh is known for its heavy use of spices and chillies and is served on a banana leaf. Its huge assortment of spicy pickles and chutneys are a rage all over the country. Curd is also a part of the meal in the region as it helps to neutralise the spicy nature of the food.
Various Traditional Cuisine of Andhra Pradesh
In Andhra Pradesh, food is served with rice. The rice, sambar and other lentil preparations, and steamed vegetables delicately flavoured with coconut, spices and fresh herbs are quite delectable. During the evenings, snack time is made of many preparations like onion pakodas, vadas or savoury lentil doughnuts dunked in steaming hot sambar; and steamed rice muffin like dumplings called idlis. Savouries such as murukku, which are roundels of rice flour paste deep-fried and appadams are also a part of the traditional cuisine of Andhra Pradesh. Desserts like payasam, which is basically a rice pudding made with milk and then there is the popular sheer khurma, a Hyderabadi delicacy with dry fruits and dates. Few of the famous traditional delicacies of Andhra Pradesh are listed below.
Pulihora: It is an exotic version of tamarind rice and is also known as Chitrannam. Enriched with spicy flavours, it is a blend of salty and sour. One of the main ingredients is tamarind along with curry leaves, tomatoes, and mustard seeds.
Gutti Vankaya Koora: Prepared by using stuffed eggplant, this curry is a special Andhra dish cooked in every other house in the state. The tender eggplants are stuffed with roasted spicy herbs and seasonings to give it a perfect delicious taste. The curry is thick and gives a fresh smell of tamarind and mustard seeds.
Uppindi: Also known as Arisi Upma, Uppindi is a popular rava upma dish. Prepared with rava, peanuts, and different varieties of spices, Uppindi is easy and quick to make.
Traditional Cuisine of Andhra Pradesh in Hyderabadi Style
The Hyderabadi cuisine is an amalgamation of Mughal techniques with the vibrant spices and ingredients of the predominantly local Hindu people. Its tastes range from sour and sweet, hot and salty and studded with dry fruits and nuts. One of India"s finest foods, the biryani and baghare baingan are the jewels of Hyderabadi cooking.
Among the leavened, oven-baked breads are kulcha, a square product often marked with two cross lines and sheermal. Then there is Qabooli, which is a khichdi of rice and kabuli chana. Haleem is one of the most popular dishes of Hyderabad.
Sweets of Andhra Pradesh
Even though Andhra food is known to be spicy, yet the sweets of this region are equally wonderful. Sweet dishes of Andhra Pradesh are famous far and wide. All these dishes have distinct textures and tastes. The gajar ka halwa, shahi tukre, sheer korma, bandhar ladoo, bobbatlu and putharekulu are few such desserts that are made in pure desi ghee.
