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Sanna, laavu Molakolukulu (molagolukulu) is a variety of rice cultivated in Andhra Pradesh in India. This variety is often called nellore molakolukulu perhaps due to its origin in the Nellore region of Andhra Pradesh. It has been a popular variety in Nellore, and has been formally developed into better varieties since 1937. [1]
Coastal Andhra is dominated by the Krishna and Godavari river delta regions and is adjacent to the Bay of Bengal. This proximity to water has led to rice, lentils, and seafood becoming dietary staples in the region. Andhra cuisine has its own variations, but dishes are predominantly rice-based.
Rice is the state's major food crop and staple food. ... The Salankayanas were an ancient dynasty that ruled the Andhra region between Godavari and Krishna rivers ...
Our [uncooked] rice) is a food welfare Programme by the Government of Andhra Pradesh where rice is supplied at 1 Rupee (about US$0.01618) per kilogram. It benefits some 2.25 crore (22.5 million) people. The government subsidy burden is Rs. 9,600,000,000 (about US$155.347 million) per year. [1]
The Andhra Pradesh cuisine includes bandar laddu, avakaya, gongura, pulusu, pappucharu, jonna kudu, bobbattu, kaja, and arisa. It uses spices, fruit and vegetable harvests of the region. Rice is the staple food and is used in a wide variety of ways.
Coastal Andhra shares borders with the Rayalaseema region of Andhra Pradesh and the state of Telangana. Covering an area of 91,915 square kilometres (35,489 sq mi), Coastal Andhra accounts for 58% of Andhra Pradesh's total area and, as per the 2011 Census of India , hosts a population of over 3.4 crore , constituting 69.20% of the state’s ...
Sona masuri (IET No. 7244, BPT 3291, also spelled sona masoori or sona mahsuri) is a lightweight and aromatic medium-grain rice, [1] which is the result of a cross combination of the sona and masuri rice varieties. It is grown largely in the Indian states of Andhra Pradesh, Telangana, Karnataka and Tamil Nadu, and is used primarily in South ...
Andhra Pradesh is the leading producer of red chili and rice in India. The concentration of red chili production in Andhra Pradesh has led to the liberal use of spices in Andhra cuisine. Rice is the staple in Telugu culture along with Ragi (రాగి) which is popular in Rayalaseema and Palnadu regions.