Andhra Pradesh is a coastal region famous all over India for its hot and tangy flavors. Rice, dal, and seafood are the staple diet of the people. Andhra Pradesh is one of the leading producers of red chili and rice. A variety of food is available for both vegetarians and non-vegetarians. Tomato and tamarind are largely used for preparing curries all around this state. A variety of hot pickles forms an important part of the Telugu cuisine of Andhra Pradesh. Here are some delicacies from Andhra Pradesh that you’ll certainly love to try.
22 Must Try Food In Andhra Pradesh
Pulihora (simply Tamarind Rice) is the main course dish which includes rice, tamarind, curry leaves, tomatoes, mustard seeds, and lemon. Puli means ‘sour taste’, referring to the use of tamarind. This is commonly served as breakfast. Pulihora is not only delicious but also a healthy and light dish.
2. Andhra Chicken Biryani
It is a mixture of chicken pieces, white rice, chili powder, turmeric powder, ginger, and garlic. It uses garam masala powder, black pepper, corn powder, coriander leaves, and fried onions. One must try the Andhra Chicken Biryani for lunch to have a mouth-watering experience.
Pesarattu is prepared for mostly breakfast. This dosa is made with green moong dal and is served best with coconut chutney, chili-tomato chutney, or spicy mint chutney. Pesarattu can also taste good with sauces. Chopped onions, ginger, and chilies are sometimes added by spreading them over the batter before it get completely cooked.
4. Curd Rice
“Curd” in Indian English refers to unsweetened probiotic yogurt. It is prepared by simply mixing steamed white rice and yogurt and seasoned with finely chopped green chilies, ginger, curry leaves, and sometimes along with the tadka of urad dal, mustard seeds, cumin seeds, and asafoetida.
5. Gongura Pickle Ambadi
It is a spicy pickle made with ambadi leaves(also known as sorrel leaves). Gongura is a plant, either kena (Hibiscus cannabinus) or Roselle (Hibiscus sabdariffa), grown for its edible leaves in India. The pickle tastes yummy by mixing it with rice and also by adding ghee to the rice.
6. Chepala Pulusu
It is a hot appetizing flavor dish. Fish is tossed in tamarind sauce and assorting is done with spices and tamarind juice. Chepala Pulusu in Andhra style is a favorite cuisine for non-vegetarians. The ingredients that add awesome taste to this curry are tamarind and red chili powder.
It is a popular Andhra snack item and a common street food prepared with idli batter and deep-fried till golden brown. Punugulu is served with coconut ginger chutney for a perfect lip-smacking taste. This mouth-watering snack is enjoyed a lot during the rainy season.
8. Dondakaya Fry
Dondakaya fry or dondakaya Vedupu is a simple stir-fried dish made of ivy gourd. It is called as tendli or tindora in Hindi. The main ingredients are ivy gourd, cumin, red chili powder, cumin seeds, mustard, turmeric, chana dal, and urad dal, and coconut. It is a healthy and nutritious dish enriched with vitamins. Peanuts can be used to give it a crispy nutty taste. It is best served with hot roti and rice.
9. Gutti Vankaya Koora
It is a special Andhra curry commonly cooked in every household in Andhra. It is prepared by stuffing tender eggplants with spices and herbs to give it a delicious taste. The stuffing includes onions, peanuts, and coconut. This brinjal curry goes perfectly well with chapathi, white rice or even with biryani.
10. Meda Vada
It is a popular South Indian recipe favorite in the kitchens of Andhra Pradesh. Medu Vada is known by a variety of names like Ulundu Vadai, Uzhunnu Vada, and Ulli Garela. The main ingredient is urad dal. Medu Vada dish is a doughnut-shaped savory prepared widely at the time of festivals and other celebrations.
It is popularly known as the Rava Upma dish commonly served on most breakfast tables. Uppindi is ready within a few minutes and tastes amazing. It uses raava, peanuts, coriander leaves, and other variety of spices to provide it a delicious taste.
Bobbatlu, also known as Puran poli is an all-time favorite classic sweet dish for those with a sweet tooth. It is specially prepared during important festivals and is considered very pious. The outer layer is prepared with wheat flour or refined flour. The inside stuffing includes lentils and jaggery to provide it an inviting taste.
Rasam is known as charu in Andhra Pradesh and saaru in Karnataka. It is a spicy, thin, and light tomato based soup usually served with steamed rice. Spices like pepper powder, tamarind, and garlic are used for its preparation. Rasam is like an everyday dal that goes well with side dishes like chutneys, pickles, pickles, papads, omelets, and veg stir fries.
14. Gonguru Mamsam
Gonguru Mamsam is Andhra lamb curry which is infused with fiery spices and served with rice. The toppings contain fried red chilies and coriander leaves. Gongura curry is a popular mouth-watering dish therefore, it is a must-try. The important ingredients of Gongura Mamsam include cooked mutton, curry leaves, chili powder, and coriander leaves.
15. Ugadi Pachadi
It is both sweet and sour chutney made of tantalizing ingredients like raw mango, jaggery(gur) or brown sugar, tamarind, and neem leaves. Ugadi pachadi is a festive Hindu food having six different tastes sweet, sour, salt, pungent, spicy, and bitter.
16. Crispy Andhra Bhindi
Bhindi or ladies’ fingers are deep fried till crispy and tossed in a masala of exotic spices(garam masala and local spices), garlic, and coconut. This is also recognized by the name of orcho. It is best to eat orcho for lunch with chapati and even rice.
Pootharekulu is a popular Indian sweet dish from Atreyapuram. In ancient times, pootharekulu was consumed by royal families only. During celebrations and festivals, it was distributed to people. But today it can be widely found. It is a wafer-like sweet that includes rice starch/black gram, powdered sugar or jaggery, and ghee(clarified butter). Pootharekulu is also stuffed with different items such as dry fruits and chocolate powder.
18. Kandhi Podi
Podi means ‘powder’ which is one of the most important elements of Andhra cuisine. It has a pale orange look and is packed with proteins. Tur dal and chana dal are dry roated with red chillis, cumin seeds, asafoetida and salt and grind to powder form. Kandhi podi can be eaten at any time with rice and ghee.
19. Mushroom Masala
Mushroom Masala requires chopped mushrooms and spicy gravy. It can be served with naans, rotis, and even white rice. Mushrooms are not only healthy to eat but also very appetizing. The dish looks amazing when garnished with fresh coriander leaves and chillis. People also use dry fruits for toppings.
20. Kadai Paneer
Be a vegetarian or a non-vegetarian, kadai paneer is everyone’s favorite. It is a must-have for all the paneer lovers. The dish includes soft paneer and flavored gravy (onion, tomato, cream, garlic, ginger, cashew nuts). It is one of the most common cuisines in Andhra Pradesh.
21. Bommidala Pulusu
It is considered the staple diet for people residing in coastal regions. People are very fond of this seafood. Bommidala Pulusu is enjoyed with roti, rice, and naan.
22. Pesara Penukulu
It is a South Indian dish that forms a part of almost every festival and party. People of all generations love Pesara Penukulu. It is an amazing snack for evenings. You must have these with chutney for a delightful taste.