Lunch and Dinner Preparations of Andhra Pradesh

 Lunch and Dinner Preparations of Andhra Pradesh

Lunch and dinner are a spicy affair in Andhra Pradesh. Green chillies and red chillies are used extensively in preparation of most of the dishes here. Tamarind is one of the most used ingredients in Andhra recipes. Sambar, rasam, chutneys and pulusu use the same in extensive amount and a meal in Andhra Pradesh feels incomplete without these food items. Jaggery is another main ingredient of Andhra dishes and most of the desserts and sweets accompany the same.

Most of the dishes of Andhra food involve a lot of deep frying and stir frying of ingredients in oil. Not only the non – vegetarian dishes but vegetarian dishes involve the same. However, chutneys on the other hand are prepared by grinding the ingredients in a blender. Let us take a look at some of the important vegetarian and non- vegetarian preparations of Andhra Pradesh.

Vegetarian Delicacies of Andhra Pradesh

Vegetarian delicacies of the state can be divided among three varieties including Koora (curry), Pappu (Dal) and Pulusu. Koora is the term given to the protein based dishes of the state and can be further divided into various categories as per their main ingredient. For example, Pappu Koora is the name given to lentil based dishes of the state, while on the other hand podi is the name given to powdered lentil based condiments. Here are some other examples of Koora:

• Pappucharu – Thick lentil broth
• Rasam – Clear soup made with tamarind
• Vepudu (Fry): It is the name given to crispy fried vegetables recipes made of potato (bangaladumpa), colocasia, okra (bendakaya), ivy gourd (dondakaya) and several regional vegetables.
• Gojju – It is the name given to all gravies, having a base of tomato or coriander seed base and usually involves Drum Stick, Brinjal and Okra.

Kaaram Petti Koora, Charu and Ooragaya are some of the other preparations of Vegetarian dishes of Andhra Pradesh.

Non-Vegetarian Delicacies of Andhra Pradesh

Andhra Pradesh has always been famous for its spicy cuisine since ancient days. Non-vegetarian dishes of the state have a special place in the hearts of people of entire nation. Abundance of sea food and poultry items make it a perfect destination to give your non – vegetarian taste buds a treat. Here are the details of some of the most popular non – vegetarian preparations of Andhra Pradesh.

Biryani – Various recipes of biryani are prepared in different regions of the state. Kodi Palav (Prepared with Chicken), Royyala Palav (Prepared with Shrimp), Mutton Biryani, Mixed biryani (Mutton, Shrimp and Chicken), Kaaja Biryani and Kunda Biryani (Pot Biryani)are among the most famous ones here. Additionally, the most famous Hyderabadi Biryani can be found in almost all of the restaurants of the state.

Kodi Koora – It is preparation chicken gravy with Onions, Tomato, Coriander, Tamarind and Coconut.

Mutton Koora - It is a preparation of mutton gravy with Onions, Tomato, Coriander, Tamarind and Coconut.

Endu Chapala Vankaya – It is prepared by combining dry fish gravy with brinjal.

Royyala Kura – It is a preparation of Prawns cooked with tamarind and onion paste.

Gongura Ghosh – It is a lamb curry preparation by adding the same in freshly ground green chilli paste and gravy of Gongura.

Kodi Gudla Pulusu – It is a preparation of Egg curry with chopped onions, green chilies and coriander.

Bongu chicken (Bamboo chicken)

Chepala Pulusu – It is a preparation of fish curry made by adding freshly ground spices to the dish.