Andhra Pradesh’s cuisine is probably the spiciest and hottest of all Indian cuisines. This region uses chillies and a lot of hot spices.
The cuisine is broadly classified into two categories – the more traditional original Andhra cuisine and the Hyderabadi cuisine which has Mughlai influences in it. The traditional food is the spicier one and is mostly vegetarian with the coastal areas having seafood delicacies in their regular diet. The Hyderabadi cuisine has the best of both the worlds. Among its non vegetarian delicacies are the chicken and lamb delicacies.
1. Aratikaya Masala Pulusu | Spicy Raw Banana Curry
Aratikaya Masala Pulusu is one of the south Indian spicy vegetable curries made from raw banana and tamarind pulp. It goes well with chapatis or plain rice.
For Recipe, Click Here
2. Mamidikaya Pappu
Mamidikaya pappu aka Mango dal is Andhra’s treasured classic pappu kura (dal). The tang of the mangoes bolsters the earthiness of the lentils and the garlic infused spiced seasoning lends a subtle savory flavor. Refreshing and lip-smackingly good!
Pulusu aka stew is a typical Andhra preparation which is a tamarind based gravy dish that provides a tangy flavor to vegetables, lentils, meat or fish. Pulusu originates from the word ‘pulupu’, the tangy flavor of tamarind or lemon.
Andhra Cuisine charu podi is a popular and traditional recipe. People of Andhra use this powder to prepare curries, rice and rasam or charu. Learn how to make this homemade andhra charu podi recipe Here
5. Gongura Chicken
Gongura Chicken is an amazing combination of gongura leaves or sorrel leaves with chicken and is a special andhra style recipe which is made commonly in the andhra region of south india.
6. Gongura Mutton
Gongura mutton curry is a mouthwatering recipe which is a South Indian Cuisine mainly it hails from the andhra region of Andhra Pradesh. It is like one of the most popular recipes in andhra along with gongura chicken.
7. Gongura Pachadi
Gongura pachadi is a signature Andhra chutney, a mouth-watering blend of fresh, ground gongura(sorrel) leaves spiced with red and greeen chillies.
Ingredients like sooji, coconut and sugar go into this stuffed pastry which is the south Indian counter part of the north Indian gujiya.