Andhra, one of the southern state in India is a home to many royal and exotic dishes. It is well known for its intense heat and spice level. In general, the hyderabadi cuisine (those that came from the Nizam's kitchen) is highlighted around the world. But this state has much more to offer than a rich and royal Dum Briyani and Salan. The telugu cuisine is divided into four major categories. Coastal Andhra, Telangana, Hyderabadi and Rayalseema. To know more about these specific cuisines, you can read through wiki in detail. Every region has its own culinary identity.
The magic saucepan is embarked on yet another food journey this month, along with few other Bloggers. From North to South and East to West, we will be travelling across each Indian state featuring the local cuisine. Since breakfast is considered to be the most important meal of the day and I personally have a hard time figuring out different varieties on a daily basis, this space will be highlighting the traditional breakfast items and / or their associated accompaniments from each state. To begin with, the first post of this month's mega marathon is graced by the very famous Andhra Breakfast - Pesarattu.
One thing that inspires me the most about South Indian cooking, is its simplicity. Nothing elaborate or luxurious. A feast is prepared just by using the available topographical ingredients. One such simple yet a hearty dish from this state, is this "Pesarattu". A typical Andhra breakfast, just like other south Indian states consists of Dosa, Upma or Idly along with coffee and tea. This moong dal crepe is a filling dish and sometimes, it is served with Upma hidden inside the dosa, known as Upma pesarattu or MLA pesarattu. There is a funny story behind its etymology. It is told that the Upma was hidden inside the pesarattu and served, only to some prominent members in the MLA quarters of Hyderabad. Hence the name MLA Pesarattu and gradually it became quite famous throughout the entire region.