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Andhra Cuisine recipes


Last Updated : May 29,2018



આંધ્ર પ્રદેશના વિવિધ વ્યંજન - ગુજરાતી માં વાંચો

Andhra Recipes, Best of Telugu Foods

The region spanning Andhra Pradesh and Telangana has its own style of cooking, which is marked by tangy and spicy notes. The region is one of the main producers of rice and chillies in South India, and it shows in their food too.

Like the rest of South India, Idli, Dosa and Vada are popular breakfast dishes in Andhra Pradesh too. The Telugu people also love Upma. Apart from semolina, they also make Upma with atukulu, as poha is known there. One of their classic tiffin dishes is the Pesarattu, a dosa-like pancake made of green moong and rice. It has a unique texture and rustic taste, which is very satiating and appealing too. In restaurants, they serve a special variant of the Pesarattu, which is stuffed with Upma! Two snacks in one shot, this is very filling and if you are a poor eater, it can be quite difficult to finish by yourself. Puris, millet-based rotis and chapatti are also enjoyed for breakfast as well as dinner. These are served with dry spice powders, chutneys and tangy indigenous sauces.

Lunch, like the rest of South India, is a rice-based meal. Rice, topped with dollops of ghee, is served with a range of vegetable curries and dal. When you see the word ‘pappu’ in a dish’s name, you can understand that it comprises dal. It may be plain or combined with veggies. Usually, a meal begins with rice mixed with pappu and enjoyed with a spicy oorgaya (pickle). Other main course dishes are koora (dry or semi-dry subzi), pulusu (sour and tangy gravy made of tamarind, tomatoes, sour curd or raw mangoes), pachadi (a spicy and saucy accompaniment), charu or rasam (a thin, soupy dish that is mixed with rice), curds, and so on. Pulihore, a peppy rice preparation with tamarind and spices, is much-loved by the Telugu folks and everyone who tastes it!

Telugu cuisine is generally very spicy. Unlike other cuisines where the pickle is merely an accompaniment, here it is like the highlight of every meal! The Telugu pickle repertoire is like none you’ve seen before. There is a mind-boggling variety of pickles, made with everything from tomatoes to mangoes spiced with mustard, fenugreek and red chillies. The fiery red colour and spicy aroma are quite inviting! To balance the high spice levels, the Telugu people also consume a lot of ghee and curds with their meal.

When one speaks of Telugu cuisine, it is impossible to ignore Hyderabadi cuisine, which has a distinct Nawabi touch. It is most famous for Hyderabadi Biryani, which is on the to-do list of most tourists. As a logical extension, the Kormas are equally famous. Although typically non-vegetarian, there are vegetarian versions too, which are popular in most restaurants. Hyderabadi cuisine is also known for its unique, mouth-watering desserts. The desserts are very rich, with a luxuriant feel. Lots of milk products and dry fruits are used in these. Khubani ka Meetha is a special dessert made with apricots and almonds, while Double ka Meetha features a mind-boggling array of ingredients including bread and mava to give a royal experience. Hyderabad is also well-known for special varieties of biscuits like Osmania Biscuit and Karachi Biscuit, and tourists go back loaded with boxes of these for consumption and gifting.

Veggies like ivy gourd, bottle gourd, brinjal, tomatoes and raw mangoes are used a lot in Telugu cuisine. Gongura, a leafy plant with a unique sour and tangy flavour is a quintessential Telugu ingredient, used to make tongue-tickling pachadis and vibrant rice preparations. Bottle gourd is used a lot, in both regular cooking and preparation of sweets. Kheers and Halwas made with doodhi surprise the diners with their awesomely icy mouth-feel and fabulous taste!

Telugu cuisine also has a vast range of snacks, enjoyed in the evening with a hot and spicy cup of tea. From deep-fried savoury snacks like Bonda and Vada to sweet treats like Rava Ladoo and Boondhi Ladoo, there is choice aplenty. A must-try sweet recipe of Telugu cuisine is the Khaja, a crispy layered sweet made of plain flour, sugar and ghee, often stuffed with dry fruits.

Every region of India has its unique culinary fare, and it is really humbling when we realise that it is just impossible to try and discover them all. Every time you think you know enough about a cuisine, you will be surprised by more variety. And our fabulous cuisine also gives lots of room for creativity and experimentation, keeping in line with a region’s general norms, to produce an endless variety of dishes day after day. If you start exploring the culinary treasures of our land, there will never be a single boring day in the kitchen!


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Recipe# 32927
11 Jul 18

 
 
by Tarla Dalal
Dosa is as popular in South Indian cuisine as Idli is! Crisp and thin pancakes made of a rice and urad dal batter, dosas are even more exciting than idlis. In fact, while idlis are considered to be an easy, comfortable steamed food, ....
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Recipe# 38658
11 Jul 18

  This recipe has an associated video
 by Tarla Dalal
Upma is one of the most common Breakfast items, all over India. It is a quick preparation using common ingredients, and so it can be made without much ado. Plus, you can also make it healthier by adding a lot of boiled veggies like carrots, beans, potato ....
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Recipe# 1652
11 Jul 18

  This recipe has an associated video
 by Tarla Dalal
Fluffy as cotton balls, white as the moon’ - every South Indian remembers those fond descriptions of Idli that mom used to convince them to eat breakfast when they were kids. Indeed, that is how the perfect Idli must be too. Grinding of batter and the pr ....
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Recipe# 36287
04 May 18

  This recipe has an associated video
 
by Tarla Dalal
With the chewy texture of coconut, the rich flavour of roasted rava, the crunch of nuts and dried fruits, and the intense aroma of spices, this Coconut and Rava Ladoo is a mouthful of delight that nobody can resist! Although the procedure is a little long, requiring a spot of cooking and a per ....
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Recipe# 42173
04 May 18

  This recipe has an associated video
 
by Tarla Dalal
An awesome snack from the ever-busy kitchens of Mysore, the Mysore Bonda is a deep-fried fritter made of plain flour, rice flour and curds, perked up with a range of appropriate taste givers like ginger and green chillies. This traditional snack, a specialty of Karnataka, has a beautifully reddi ....
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Recipe# 32846
19 Apr 18

 
 by Tarla Dalal
A dish made out of rice, unique to the region of dakshin kannada and udipi district. The word 'neer' means water. The dish is named so as the batter is wattery. Serve with chutney or sambhar or for a change with jaggery mixed with grated coconut.
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Recipe# 32892
19 Apr 18

  This recipe has an associated video
 by Tarla Dalal
Chitranna is a very popular South Indian recipe, which is considered very auspicious and made on festival days as an offering to God. People don’t mind standing in long queues to get their share of Chitranna prasad at temples. Owing to the ease of making it and the convenience of being a one-dish me ....
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Recipe# 42202
04 May 18

 
 by Tarla Dalal
A festive sweet from the rich Hyderabadi repertoire, the Double ka Meetha is a little on the sweeter side as the name suggests, but it is meant to be like that – rich and pampering, so go for it! Made with a unique mix of ingredients like bread, mava and ....
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Recipe# 1688
04 May 18

 
 by Tarla Dalal
When you are in Andhra Pradesh, you must try their famous whole green moong dosas, known as Pesarattu. On the other hand, you can try it right away in your own kitchen! These delicious green gram dosas include a little bit of rice for crispness, as well as green chillies and ginger for an eleg ....
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Recipe# 41990
19 Apr 18

 
 by Tarla Dalal
A traditional tea-time treat from Mangalore, the Banana Puri is a delightful dish that you must try at least once. The mild fruity sweetness of the Mangalore Banana Puri is just awesome and tastes great with a cup of piping hot tea ....
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Recipe# 41991
19 Apr 18

 
 by Tarla Dalal
Akki Roti is an all-time favourite snack in traditional Kannada households, where it is made for breakfast or evening tiffin. It is a quick and easy recipe, which does not require grinding or fermenting any batters. A soft dough of rice flour, perked up with veggies, ginger, green chillies and c ....
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Recipe# 30976
04 May 18

 
 by Tarla Dalal
Khubani ka Meetha is the perfect dessert to serve after a sumptuous meal of Hyderabadi Biryani. It is a classic Hyderabadi dessert made with apricot and custard. A puree of delightfully sweet apricots with a hint of tang and sourness, is laced with Indian spices like cardamom and saffron, and ser ....
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Recipe# 41859
19 Apr 18

 
 by Tarla Dalal
This tendli preparation is truly packed with punch! While boiled kala chana adds an interesting textural dimension to the dish, a special masala paste made of spices, coconut, tamarind and other ingredients gives it a fabulous blast of flavour. The paste has a spicy and tangy flavour, which seep ....
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Recipe# 41737
19 Apr 18

 
 
by Tarla Dalal
The Mangalorean Tea is a herbal drink made of dry-roasted and coarsely-powdered spices. The spices are boiled with water and sweetened with misri. A little bit of milk is added to the herbal concoction to balance the flavour and strength and make it pleasant to the palate. Apart from having a ge ....
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