Rayalaseema, the southern region of Andhra Pradesh, has some unique dishes in its cuisine. Due to its close proximity to Tamil Nadu and South Karnataka, the cuisine is heavily influenced by Tamil Nadu and South Karnataka cuisines. Generally known for its tangy, hot and spicy taste, the cooking is very diverse due to the vast spread of the people and varied topological regions.The state being the leading producer of red chilli, rice and millets in India influences the liberal use of spices - making the food one of the richest and spiciest in the world. Vegetarian as well as meat and seafood (coastal areas) feature prominently in the menus. Dal (lentils), tomato and tamarind are largely used for cooking curries. Spicy and hot varieties of pickles form an important part of Telugu cuisine. There are different foods and snacks made in the Rayalaseema region. Some of the main courses include rice, jonna (jowar) and ragi roti with a combination of ghee as well as ragi sangati, usually served with spinach or pulusu.
Types of Food
There are different foods and snacks made in Rayalaseema regions. Attirasaalu (rice-based fritter using jaggery), Baadusha, Jaangri (jalebi), Pakam Undalu (a mixture of steamed rice flour, ground nuts, jaggery), Borugu Undalu (a sweet variety made corn of jowar and jaggery), Pala Kova, Masala Borugulu, Raagi Ball saddi Annam, Jonna, Raagi Roti, Ponganaalu wet rice flour, Alsandala vada, Ulavacharu, Peetala Kura, Chilli Bonda, Mirchibajji Roast and Rava Laddu are the major food items of this region. Raagi Sankati and Naatu kodi pulusu (spicy chicken curry) is a very renowned combination. Raagi Sankati is a rural Andhra staple food.For more, visit the link below:
