Here is a list of 10 famous Andhra dishes that any food connoisseur should try once in life.
Think Andhra Cuisine and your taste buds are filled with an array of flavours. The region’s food is spicier and spicier than its southern Indian cousins, thanks to its position as the leading producer of hot peppers, including the country’s famous Guntur pepper.
While the cuisine is diverse and changing according to topography and cultural and religious differences, the Mughals left a host of dishes behind who ruled the region for centuries.
Here are some of the finger licking:
- Mutton Gongura
This heavenly marriage of Gongura leaves, a staple in Andhra cuisine, and delicately spiced lamb, generates a spicy and flavorful dish. Best served with biryani, it is usually smoothed out of dishes within minutes.
- Panasa Boti Kura (jackfruit curry)
The famous Andhra curry, made with raw jackfruit, will shame non-vegetarian dishes. A balanced blend of red chillies, tamarind and jaggery give this curry an authentic taste.
- Guti Vankaya Kura (Andhra Eggplant Curry)
Fried Pringles are dipped in a spicy and creamy poppy seed-based broth to make this traditional Telugus dish. It can be enjoyed with hot Malabar paratha or steamed rice.
- Cody Bulaw
Biryani Pass. Try the Andhra-style chicken pulao if you’re someone who appreciates the power of spice. A heavy reliance on green pepper and black pepper, and the unusual addition of poppy seeds and coconut to the dish, is what sets it apart.
- Olava Charo
If you love a painter, you will definitely dig this one. Originating from the Krishna and Guntur districts, this thick stew is made with boiled horse gram.
- Pulasa Boluso
Made with Pulasa, an expensive variety of fish found in the Godavari River, ladies’ finger, tamarind and green pepper, the dish is slowly cooked until the fish reaches a melt-in-the-mouth consistency.
- Besara Bonokulu
Moong dal and lots of chili go into making this festival hit pie. It goes well with meals or an evening snack.
Made with black gram and rice, this sweet dish takes time to prepare. But once you do, it becomes the stellar dish of any party.
Remember Buludarai Tamil Nadu? Andhra calls it Polyhora. Known as poor man’s festival food, this sour and hot rice dish made with tamarind and jaggery is heavily loaded with green peppers, curry leaves, and peanuts to pack a punch.
- Dondakaya Fry
Tender slices of humble ivy gourd are tossed in a spicy masala blend to create this Andhra masterpiece. The generous amount of sesame and fresh coconut that goes into the masala is what sets it apart in taste.