The state being the leading producer of red chilli, rice and millets in India influences the liberal use of spices - making the food one of the richest and spiciest in the world. Vegetarian as well as meat and seafood (coastal areas) feature prominently in the menus. Dal (lentils), tomato and tamarind are largely used for cooking curries. Spicy and hot varieties of pickles form an important part of Telugu cuisine. There are different foods and snacks made in the Rayalaseema region. Some of the main courses include rice, jonna (jowar) and ragi roti with a combination of ghee as well as ragi sangati, usually served with spinach or pulusu.
Types of Food
There are different foods and snacks made in Rayalaseema regions. Attirasaalu (rice-based fritter using jaggery), Baadusha, Jaangri (jalebi), Pakam Undalu (a mixture of steamed rice flour, ground nuts, jaggery), Borugu Undalu (a sweet variety made corn of jowar and jaggery), Pala Kova, Masala Borugulu, Raagi Ball saddi Annam, Jonna, Raagi Roti, Ponganaalu wet rice flour, Alsandala vada, Ulavacharu, Peetala Kura, Chilli Bonda, Mirchibajji Roast and Rava Laddu are the major food items of this region. Raagi Sankati and Naatu kodi pulusu (spicy chicken curry) is a very renowned combination. Raagi Sankati is a rural Andhra staple food.
Delicacies to go with Roti
Rayalaseema is also popular for various delicacies that can be teamed up with rotis like Sajja or Jonna rotis and Raagi sankati. Some of the side dishes are Kamju Vepudu, Brain fry, Liver fry, Natu Kodi Pulusu, Chapala Pulusu, Gutti Vankaya, Bakshalu and Prawn Iguru.
The "Naatu Kodi Biryani" is hotter than the usual Biryani. The arid region of Rayalaseema follows the Andhra style of cooking, using a lot of chilli, Chicken and mutton.
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