Andhra Pradesh

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uthara andhra region is the northeastern districts of sreekakulam, vizaynagaram and Visakhapattanam bordering Orissa state in Coastal Andhra. Cuisine of this area has its own distinctive flavours and unique taste, while it shares many similarities with Andhra region cuisine. The people of this region like to eat many of their foods sweeter than other regions of Andhra Pradesh. They often cook lentils in jaggery (referred to as bellam pappu) enjoyed with butter and steamed rice.
They cook vegetables in gravies of menthipettina kura (fenugreek seed paste),avapettina kura (mustard seed paste), nuvvugunda kura (sesame paste), etc. Ullikaram is another popular dish where vegetables or corn seeds are flavored in shallots or onion paste.
Poori and patoli is a favorite breakfast or festive dish. Patoli is soaked split black chickpeas (senagapappu or chana dal) ground to a coarse paste and seasoned in coriander seeds, onions and, at times, with cluster beans (goru chikkudukai).Upppindi is coarsely broken rice upma steamed with vegetables and tempering seeds. This dish is had during festive days when people fast during the day and have it at night.
Inguva charu is a sour-and-sweet stew made with tamarind and hing. It can be had with rice or uppupindi. Bellam pulusu is another highly flavored thick sweet stew made out of rice flour, jaggery (cane sugar), corn cobs and whole shallots.
The pickles vary from other regions of Andhra Pradesh. They sun dry mango pieces with mustard powder, red pepper powder and salt soaked in sesame oil to give the pickle extended shelf life. The result is a darker hue and sweeter taste. This method is followed to withstand high moisture from the Bay of Bengal coast.
Karappoddi, popular curry powder that is served with Idly, Dosa and Upma.
Location: Vijayawada, Andhra Pradesh, India

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