इस क्षेत्र का अनुवाद अभी इस भाषा में नहीं हुआ है, इसलिए यह अंग्रेज़ी में दिखाया जा रहा है।
Uttarandhra · Eastern Coastal Plains
The mildest Telugu kitchen, which is not the same as a mild kitchen. Everything the deltas do — the oil-cured pickle, the tamarind pulusu, the pounded chilli powder eaten with rice and a spoon of oil — is done here too, at lower volume and with a sweeter edge, because jaggery from the Anakapalli belt is cheap and close and gets used to round a sour dish rather than only to balance it. Going north the register keeps softening until it meets the Odia plate, which is milder again. The real division, though, is vertical rather than lateral: below the scarp the staple is rice and the medium is groundnut oil; above it the staple is ragi and little millet eaten as a cold morning gruel, the protein is forest and backyard, and cooking is done in green bamboo and on open fire as often as in a pot.
मुख्य पाक माध्यम
प्रमुख खट्टे तत्व
मसाले की पहचान
Dried red chilli ground medium-coarse, coriander seed in quantity, garlic, and a mustard-and-curry-leaf tempering in groundnut oil. Measured against Kosta Andhra immediately south this is less hot, much less sour and noticeably sweeter; measured against the Odia plate to the north it is hotter, oilier and far more dependent on dry powders eaten with rice. The characteristic gesture is a spoon of jaggery in a tamarind gravy, which reads as a mistake in Guntur and as normal here.
मुख्य अनाज
संरक्षण की विधियाँ
विशिष्ट पाक विधियाँ
Marinated meat, or rice, is packed into a length of green bamboo, plugged with leaf and laid at an angle over embers. The tube's own moisture steams the contents while the inner wall chars, so the food cooks in its own juice and takes a resinous note from the culm. It is a technique for cooking without vessels, and the tube is used once.
यह भी यहाँ मिलती है: Bastar, Koraput–Kalahandi Uplands, Naga Hills
Ragi or little millet is cooked thin, cooled, and left overnight with a little buttermilk or the previous day's gruel, so it sours slightly. It is drunk cold before work in the morning. Fermentation buys keeping time without refrigeration and makes the millet easier on the stomach, which is why the practice tracks altitude rather than community.
यह भी यहाँ मिलती है: Koraput–Kalahandi Uplands, Rayalaseema, Bastar
Mango is cut through the stone into pieces that keep the inner kernel, salted and dried of surface moisture, then packed with mustard powder and chilli and sealed under a layer of sesame or groundnut oil in a ceramic jaadi. Water is the enemy at every step: nothing wet goes in, the hands are dried, and the jar is not opened in the rain.
यह भी यहाँ मिलती है: Kosta Andhra, Telangana, Rayalaseema
The day's unsold catch is gutted, salted and laid on racks or on the sand until it is hard. It becomes a monsoon protein when the boats cannot go out, and it is cooked as a pulusu rather than fried, because the salt has to be drawn back out in liquid.
यह भी यहाँ मिलती है: South Odisha & Ganjam, Kosta Andhra
Arabica cherries picked ripe are pulped within hours, fermented overnight in tanks to break down the mucilage, washed and dried on patios. The step that matters commercially is the timing: pulping late taints the lot, which is why the Araku growers' cooperatives put pulping units in the villages rather than at a central factory.
यह भी यहाँ मिलती है: Malnad, Koraput–Kalahandi Uplands
A rice-flour and jaggery mixture is spooned into a fresh turmeric leaf, folded and steamed so the leaf's oil enters the cake. The dish therefore has a season set by a wrapper, and it is made at Vinayaka Chavithi when the leaf is available.
यह भी यहाँ मिलती है: Utkal, South Odisha & Ganjam
Uttarandhra की खानपान पहचान — पाक माध्यम, खट्टे तत्व, मसाले, मुख्य अनाज और वे विधियाँ जो इसे परिभाषित करती हैं। (6)