A fiery Andhra fry cooked with ginger-garlic paste, cinnamon and cloves.
South India’s gravy based curry delicacies are known as koora. If deep-fried or shallow fried without gravy is known as vepudu. A variety of vegetables as ridge guard, bottle guard snake guard, raw bananas, eggplant, lentils are widely used. Many regional speciality sambar, rasam varieties are made with different with homemade powders. Rasam is often accompanied with fry based curries. Garnishing with curry leaves, cilantro, coconut and peanuts are often used to add another level to the flavour.
Some of the most mouth-watering vegetarian dishes are gongura pachadi, snake guard raitha – potlakaya perugu pachadi, fried mung dal fritters (masala vada), pulusu (vegetables cooked in tamarind gravy), Pachi Pulusu (a version of rasam). Gongura is called andhra’s favorite meal (Andhrula abhimana vantakam).