Cuisine of Seemandhra

Cuisine of Seemandhra 

Spicy and tangy those are the two words that come to the mind when you think of the cuisine of the Seemandhra region. Cuisine of Seemandhra is famous for the rich seasoning and lots of variety. Rice is the staple food and is used in a wide variety of dishes.

Seemandhra typical meal includes rice, Pappu(Dal),vegetable curry, Relishes, pickles, chutneys and Curd. A lot of spices are produced in the region and hence the cuisine of Seemandhra is considered spiciest of all. Tamarind and Red Chillies are the distinct flavor of local cuisine.

Pickles and chutneys (sauces) are made from Coconut, chilly, ginger, Peanut and other vegetables like tomato, brinjals, Gongura are served with meals. Aavakaaya is probably the best known of the pickles. Roselle leaves (Gongura), termed as Andhra Bhakshyam (or food of Andhra).

Rayalaseema region too had its own variety which includes Jonna (Jowar), Ragi roti

with ragi sangati, usually served with spinach. The coastal region of the state has abundant seafood supply. The variety of fish curry recipes are famous. It is rich and aromatic, with a liberal use of exotic spices and ghee (clarified butter). Lamb, chicken are also the most widely used meats in the non-vegetarian dishes.

Sweets made up of milk are widely eaten. Payasam is one of them made with milk, rice or vermicelli pudding served both warm and cold. Pootharekulu, bobbattlu, mamidi tandra, kaja, ariselu (rice based vada using jaggery) etc., are famous sweets.