item or as a full meal along with Patchadi (Chutney) in Telugu. This dish is prepared with one cup Rice Ravva (split/broken rice), half cup mung dal (split green gram), three Table spoons of freshly grated coconut, fresh green chillies, curry leaves and cooked with three cups of water. Seasoning: Add to 1 Tbsp hot oil, 1 Tbsp each urad dal and mustard seeds. Add seasoning, salt to taste, cover and cook for 30 minutes or until broken rice/dal is cooked.
Evening snack (Phalahaaramu) ఫలహారము
At home, many savory snacks that make appearance during evenings they are
Another item which is a favourite of Telugu people is Mirapakaya Bajji (a local variety of chillies stuffed with spices and dipped in chick pea batter and fried). Similar items are Punukulu (balls of fermented rice and urad dahl batter), and other snacks like Ullipakodi (fritters made with sliced onion and spices in chickpea batter).
Finally, Andhra cuisine also has Gaare (Vada). Vadas are deep fried and spiced dough. They are sometimes marinated in a yogurt-like sauce and are called Perugu Vada.
- Pootha rekuluLaddu
- Pootha rekulu
- Nikesh's lassi
There are regional variations in Andhra cuisine. Telangana, the western region of Andhra Pradesh has some unique dishes in its cuisine. And dishes like Jonna Rotte, Sajja Rotte, Uppudi pindi are common throughout Andhra. Telanga cuisine is influenced by the islamic cuisine as Telangana has a large popoulation of muslims. In northern telangana districts cuisine has dishes similar to those found in Maharashtra like Kadi etc.