Pesarattu is a special kind of dosa(pancake) from the South Indian state of Andhra Pradesh.

Appam is the South Indian breakfast dish. It is very popular in Kerala. There are huge varieties. However it is also popular in Andhra Pradesh, Karnataka and Kerala.

The fruit and leaves of tamarind have amazing anti-flatulent, digestive, and mild laxative properties. The main bio-active ingredients are citric, tartaric and malic acids. The tartaric and malic acids are known for its natural skin caring properties and these acids make tamarind sour in taste.

Aavakaaya (raw mango) is a kind of pickle popular in Andhra Pradesh, India. Aavakaaya, in Telugu language, is nothing but raw and sour mango available in plenty at Andhra Pradesh. The raw mango is loaded with essential vitamins and dietary fiber.

Gongura Pachadi is fast becoming the favorite dish of one and all. Red Sorrel leaves are sour in taste. The herb has the rich load of Vitamin B9 (folate or folic acid) Vitamin C (ascorbic acid) and iron. The rich flavanoid type anti-oxidant is found in the stems and veins of the herb.

Have you ever visited Andhra Pradesh, a state in South India? The authentic Andhra meal is always associated with the mouth-watering combination of plain rice, aromatic spicy dry dal powder and freshly melted ghee.