Andhra’s culinary heritage includes four different flavors of Andhra cuisine based on the major regions i.e Telengana, Rayalaseema, Coastal Andhra and Hyderabadi cuisine (influenced by mughlai style of cooking).
A classic, versatile, refreshingly cool yogurt based chutney is Kothimira perugu pachadi which works great as a dip, a chutney with dosas, a raita with flavored rice or a simple pachadi with rice.
One delectable combination is the pairing of ridge gourd with boiled eggs, a delicious Andhra style curry.
Andhra Pradesh, situated south of the Vindhyas, is surrounded by Madhya Pradesh, Orissa, the Bay of Bengal in the east and Tamil Nadu and Karnataka in the south and by Maharashtra in the west.
Andhra Pradesh was, in fact, created by combining the old princely state of Hyderabad with the Telegu speaking portions of the former state of Madras.
Andhra Pradesh is irrigated by the mighty Krishna and the Godavari rivers and is aptly termed the Rice Granary of India.
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