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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 ...
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.
It demands a temperature of around 25 degrees Celsius and above, and rainfall of more than 100 cm (39 in). Rice is also grown through irrigation in those areas that receive less rainfall. [citation needed] Rice is the staple food of eastern and southern parts of India. [1] Rice can be cultivated by different methods based on the type of region ...
South Indian cuisine, also known as Dravidian cuisine, includes the cuisines of the five southern states of India—Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana—and the union territories of Lakshadweep, and Pondicherry. There are typically vegetarian and non-vegetarian dishes for all five states.
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]
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Pulihora, also known as Pulisoru, Pulinchoru, Puliyogare, Puliyodarai, Ambad Baath, Kokum rice, or simply Tamarind rice, is a common and traditional rice preparation in the South Indian states of Andhra Pradesh, Telangana, Kerala, Tamil Nadu and Karnataka. [1]