Andhra cuisine from the Indian state of Andhra Pradesh is known for its heavy use of spices and rice as the staple food. The cuisine consists of three distinct regions - coastal Andhra, Rayalaseema, and Telangana. Rice is commonly served with various curries and lentil soups. The cuisine is characterized by hot pickles, chutneys, and powders, with curd providing cooling relief from the spices. Traditional meals are eaten with the hands on a banana leaf.

1. Andhra Cuisine
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2. Andhra Cuisine
• Andhra cuisine, refers to the cuisine consumed
by the people of the Indian state of Andhra
Pradesh. Food of Andhra Pradesh is known for
its heavy use of spices and chillies. Rice is the
staple food in the Telugu cuisine and is usually
consumed with a variety of curries and lentil
soups or broths.
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3. History
• people of Andhra Pradesh basically belong to
the Aryan race
• The history of Andhra Pradesh dates back to
the time of Ashoka the Great Mauriyan king
• This state became an important Buddhist
center during his reign.
• The evidences of the Buddhist influence can
be seen in Amaravathi and Nagarjunakonda.
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4. Andhra Cuisine
• AP thus consists of three distinct regions
coastal region, comprising of nine districts,
generally called Andhra,
• the interior region, consisting of four districts
collectively known as Rayalaseema and
• Telengana region, consisting of the capital
Hyderabad and nine adjoining districts.
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5. Culture
• Andhra Pradesh is famous for doll making.
Dolls are made from wood, mud, dry grass,
and lightweight metal alloys.
• Tirupathi is famous for redwood carvings.
• Kondapalli is famous for mud toys with rich
colors.
• Folk dances unique to Andhra Pradesh include
Burra katha ,Jangama kathalu, Hari kathalu,
Chekka bajana, Urumula natyam etc.
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6. Geographical Location
• Andhra Pradesh is composed of most of the
eastern half of the Deccan plateau and the
plains to the east of the Eastern Ghats.
• Andhra Pradesh is divided into three regions.
The northern part of the plateau is the
Telangana region and the southern part is
known as Rayalaseema. These two regions are
separated by the River Krishna. The third
region is Coastal Andhra.
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7. CUISINE
• 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.
• The staple food of Andhra Pradesh is Rice,
which is served with sambar. It is also served
with other lentil preparations along with
vegetables.
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8. cuisine
• Traditionally, Andhra cuisine is eaten on a
banana leaf by people sitting on mats or small
raised wooden seats
• Andhra meal is characterized by the famous
hot pickles, chutneys, powders etc. Curd is
served as a cooling element, that provides a
respite from the hot spices.
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9. Special Equipment
• Chippa : This is a clay pot that is wok shaped
• Tiragali : This is a stone mill used for
crushing rice to a perfect consistency for
adhrasam.
• Ponanaganalu : This is an equipment made of
cast iron with round depressions in it it is used
to make the dish ponaganalu
• Jaadilu : Specifically used for storing pickles
is made of ceramic and does not react to
pickles
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10. Culinary terms
• Koora - The region produces a wide variety of
Kooralu (curries) that changes from region to
regin.
• Vepudu : crispy fried vegetables, typically
including okra (bendakaya), ivy gourd
(dondakaya), potato (bangaladumpa), and
colocasia.
• Kaaram Petti Koora / Koora Podi Koora: 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.
• Pulusu / Aava petti: boiled vegetables cooked in
tamarind sauce and mustard paste.
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11. Culinary terms
• Pappu Koora: boiled vegetables stir-fried with a
small amount of half-cooked lentils (dal).
• Adirasam: A vadai shaped rice base sweetened
with bellum.
• Aavakai: Pickle made from cut raw mango in oil
and red chilli powder.
• Applalam: A deep fried accompaniment
• Addapradaman: A type of Payasam made by
cooking Rice Addai in coconut milk
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12. THANK YOU
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