Andhra Spice
Though most of the cooking is vegetarian, the coastal Andhra has its non vegetarian specialities too. Fish and prawns are popular as fresh catch is easily available.
These are used in spicy curries that have become popular as ‘pulusu’ adding tamarind or raw mango. The fish and prawn- dishes of coastal Andhra have become extremely popular in other areas of the State too, so much so that in many places on gets these specialities. Chicken and mutton too are eaten with spicy gravies but the Hyderabadi cuisine outbeats them in this section.
Among the other specialities in this region are ‘panasapottu (Jackfruit) Koora’ and ‘majjiga pulusu’ made of sour buttermilk and vegetables. Sambar and rasam are served mainly in hotels and a regular snack or breakfast speciality is pesarattu, a dosa made of green ‘whole moong dal’, ‘pulihora’ has been popularized elsewhere as ‘tamarind rice’ but the making of this rice speciality is not as simple as that and the true blend comes only with expertise.
These are used in spicy curries that have become popular as ‘pulusu’ adding tamarind or raw mango. The fish and prawn- dishes of coastal Andhra have become extremely popular in other areas of the State too, so much so that in many places on gets these specialities. Chicken and mutton too are eaten with spicy gravies but the Hyderabadi cuisine outbeats them in this section.
Among the other specialities in this region are ‘panasapottu (Jackfruit) Koora’ and ‘majjiga pulusu’ made of sour buttermilk and vegetables. Sambar and rasam are served mainly in hotels and a regular snack or breakfast speciality is pesarattu, a dosa made of green ‘whole moong dal’, ‘pulihora’ has been popularized elsewhere as ‘tamarind rice’ but the making of this rice speciality is not as simple as that and the true blend comes only with expertise.
