1. Curry (Kura)A variety of vegetable curries are prepared using seasonal products, cooked with a blend of spices.
2. Pappu (Lentil Dish) Lentils are a staple in Andhra cuisine, providing protein and flavor. Common preparations
- Kandi Pappu: Toor dal cooked with leafy greens & Vegitables seasoned with mustard seeds, curry leaves, and tamarind.
- Pesara Pappu: Moong dal cooked with green chilies and tempered with mustard seeds and curry leaves.
3. Liquid Item
These are tangy, flavorful soups or gravies that complement the meal:
- Charu (Rasam): A spicy and sour soup made with tamarind, tomatoes, and spices.
- Pulusu: A sour stew made with tamarind and vegetables like bottle gourd or okra & More
- Majjiga Pulusu is a traditional Andhra dish made from yogurt and vegetables, offering a tangy and soothing flavor.
- Sambar is a quintessential South Indian dish—a hearty, spiced lentil and vegetable stew that serves as a staple in many households.
4. Roti Pachadi: Chutneys made from various ingredients like tamarind, tomato, or ginger, And Vegetables providing a tangy accompaniment to the meal.
