Enjoy Our Delicious Meal
There are plenty of similarities in the cuisine of Andhra and Karnataka. Let’s start with Andhra cuisine if you look past the contribution of Nizams in shaping modern-day Andhra cuisine. Beyond the biryanis and the salans, you would find that Andhra is deeply conscious of its seasonal and local produce. Since rice is a rare, they depend on millets like Ragi, which incidentally is also equally popular in Karnataka. Call it Ragi Mudde, Ragi Sangati, but these balls made of boiled Ragi are a staple in both Karnataka and Andhra households. These Ragi Balls can be paired with any curry hot