The staple grain in Andhra Cuisine is Rice – which is the center of their main course. Along with this, popular Andhra dishes include:
- Pulusu (a stew/curry with spices and vegetables, sometimes meat or fish)
- Pickles (Like Avakaya, Gongura)
- Gutti Vankaya Koora (Stuffed brinjal cooked in spicy gravy)
- Pesarattu (Savoury green lentil crepe) and Allam Pachadi (Ginger-Jaggery Chutney)
- Punugulu (Little deep-fried balls, prepared with Idli/Dosa batter – a blend of soaked rice and black gram)
Andhra chicken Biryani (with marinated chicken and vegetables) and Ulavacharu Biryani (Vegetarian variant – using horse gram stew and vegetables) are also famous in the state – these are local versions of the Persian inspired long grain rice dish Biryani.
Popular sweet dishes include:
- Bobbatlu - unleavened refined flour dough flatbreads stuffed with a mixture of jaggery and cooked lentils.
- Sunnundalu – Balls made with roasted and powdered Urad Dal (white lentil/black gram), cardamom and sugar.
- Putharekulu – A wrap of wafer-thin rice starch layer that resembles a thin sheet of transluscent paper, stuffed with powdered sugar or jaggery along with dry fruits and nuts sometimes.