ANDHRA PRADESH/TELUGU /HYDERABAD CUISINE

INTRODUCTION

The cuisine of Andhra is based mostly on regional variation, its rich cultural heritage and the
influence of the Royal recipes from the Nawabs. It is a very sumptuous part of the Andhra
Pradesh food. The cuisine of Andhra Pradesh is mixed between the eating habits of the
Hindus and Muslim style of eating. It is a princely legacy of the Nizams of Hyderabad, India
The influence of external powers has influenced every aspect of the Andhra society. From
music, dance, cuisine and literature, the foreign powers have left a mark of their own. It is
heavily influenced by Turkish (Biryani), Arabic (Haleem), Mughlai and Tandoori, with
considerable influence of the spices and herbs of the native Telugu and Marathwada cuisine.
This variety and diversity has helped the culture to become richer and more successful.
Hyderabadi cuisine most of you would have heard, for it is famous all over the world. The
Nawabs and Sultans who ruled over the Deccan brought some of the best cooks from all over
the country to make the Deccan the food capital. Hyderabadi Cuisine could be found in the
kitchens of the former Hyderabad State that includes Telangana region, Marathwada region
and Hyderabad Karanataka region. The Cuisine also contains city specific specialities like
Aurangabad (Naan Qalia), Gulbarga (Tahari), Bidar (Kalyani Biryani) etc.
So much so that when you talk of Andhra or its capital, Hyderabad, visions of a mouth-
watering Biryani comes to mind. If there is any one statement that can, in a nutshell, describe
the Andhra kitchen, that food of Andhra pradesh is spicy. Local legend says there was once a
severe famine in the area and all that grew, and grew well, was chillies– red chillies, famous
in a place called Guntur in Andhra. The Cuisine of Hyderabad has been influenced by various
regional and religious cuisines, both Indian and Foreign, despite which it has been able to
create an identity of its own. It has also been able to contribute towards making Indian
cuisine popular worldwide.
So people made as many dishes as possible with chillies. A more realistic explanation comes
from nutritionists who say that being a very hot area, there are more chances of stomach
infection for the local people. They probably make use of large quantities of chillies to guard
again stomach infection. A parallel can be found in the desert state of Rajasthan in northern
India. The Masalas or the rich blend of herbs, spices and condiments give the dishes a base,
or what is popularly known as "Gravy". Some of these blends are a well-kept secret that pass
only down the family line or from the Ustad (Teacher) to his Shagird (Pupil). The head cooks
or the "Khansas" were an asset to the house hold, and were treated with due respect. The
word "Nawabi" is as synonymous with the Hyderabadi cuisine as "Shahi" is with Luknowi.
These terms conjure delicacies that are rich in taste and texture with mouth-watering aromas
REGIONAL CUISINE AT ANDHRA:
The cuisine of Andhra Pradesh can be broadly classified into 4 regions:
❖ Hyderabad
❖ Kosta (Circar)
❖ Rayalaseema.
❖ Telanganaand
FEATURES OF THE CUISINE:
❖ It is a blend of Mughlai and North Indian cuisine, with an influence of the spices and
herbs of the native Telugu food.
❖ Traditional utensils made of copper, brass, earthen pots are used for cooking. Food is
even cooked on heated stone slab.
❖ All types of cooking involve the direct use of fire. There is a saying in
Hyderabad, cooking patiently or ithmenaan se is the key; slow-cooking is the
hallmark of Hyderabadi cuisine. The Slow-cooking method has its influence from the
Dum Pukht method used in Awadhi cuisine.
❖ The cooking medium used is ghee.
❖ The cuisine emphasises the use of ingredients that are carefully chosen and cooked to
the right degree and time. Utmost attention is given to picking the right kind of spices,
meat, rice, etc. Therefore, an addition of a certain herb, spice, condiment, or
combination of all these add a distinct taste and aroma.
❖ The key flavours are of coconut, tamarind, peanuts and sesame seeds which are
extensively used in many dishes. The key difference from the North Indian cuisine is
the presence of dry coconut and tamarind in its cuisine. Some typical ingredients
include Betel roots (Pan ki jad) and Stone flower (patthar ke phool).
❖ Of all the Muslim cuisine, Hyderabadi is the only cuisine the sub-continent that can
boast of a major vegetarian element. This has much to do with the local influences.
❖ The Hyderabadi meal is never complete without the bread from the kilns of the local
bakers. The breads from this cuisine are equally popular, be it rich "Sheermal" or
"lukmi" (bread stuffed with savoury mince meat). Bread is not only an
accompaniment to the meal but also forms a base for a popular sweet dish "Double Ka
Meetha".
❖ In Hyderabad, presentation of food is also important which reflect richness of food
and culture. Royal dining Hall was called Shahi Dastarkhana where royal families
used to relax and party on the delicious Hyderabadi cuisine.
Factors like crops grown, eating habits and preferences play a major role in the
evolution of the Telugu cuisine of each region.
❖ The coastal region (kosta) is endowed with plenty of natural resources, hence the
cooking and preserving methods are highly sophisticated. The recipes of Andhra
Pradesh coastal regions consist of seafoods mainly, along with cereals and lentils. In
coastal region the poor and rich enjoy rice as a staple food.
❖ Rayalaseema has its own culinary delights. Due to the region's dry and arid areas, the
level of pungency and spice is high in foods here. Popular dishes from the
Rayalaseema regions are the Alsandala vada, Ulavacharu, PeetalaKura, Brainfry,
Liverfry and Prawn Iguru which can be combined with Sajjaor Jonna rotis and Raagi
sankati (a very healthy and nutritious food)etc. Attirasaalu(Aresalu),Baadusha,
Jaangri, Jilebi, Pakam Undalu (mixture of steam rice flour, groundnuts, Jaggary),
Borugu Undalu (a sweet variety made corn of jowar and jaggory), Pala Kova, Rava
Laddu are few of the mouth watering sweets also known as Bakshalu of this region.

On the other hand, due to the Islamic dynasties reigning over centuries, the
Telangana region has a distinct Mughlai flavor. In the Telugu cuisine of the
Telangana region, meats play a dominating role. Popular vegetarian dishes from the
land of Telangana are the Ulli akku kura (spring onion curry), Kakaraya pulusu
(gravy made of bittergourd), pesarattupulusu,rasam,KarapuAnnam(Chillirice)etc.
The famous non-vegetarian dishes are Chapala Pulusu (fish gravy), Kodi Kura,
Guddu Pulusu (also known as Egg Pulusu), Meat curry, Shrimp curry, etc. Famous
 snacks of the Telangana region are the Billavakka (snack prepared with rice flour
and deep fried).

Sakinalu:- a traditional snack usually prepared during Sankranti festival made of

rice flour and sesame seeds.

❖ Hyderabadi cuisine that has carved its own niche among Indian cuisines.

Equipments:-

➢ CHIPPA:- This is a clay pot that is wok shaped and is used for cooking
Chippa gosht– a lamb dish that gets its name from this equipment.
➢ TATHEE:- This is a metal stand similar to a bar-be-que griller, which is placed on
smouldering charcoals to grill kebab.
➢ TIRAGALI:- This is a stone mill that is used grinding rice to a perfect consistency
for certain desserts such as adhirsam. Too fine a powder would make
the dessert too sticky to eat and too coarse a powder would not allow
it to shape properly.
➢ KAVAM:- This is a kind of churner used for churning buttermilk , it is nearly
similar to a whisk. It is manually twisted between the palms for
churning the liquid food.
For example: – churning of yoghurt for making buttermilk.
➢ PONGANALU:-
This equipment is made up of cast iron and is used for making a dish
Called ponganalu, which is eaten for breakfast. It has round
depressions into which a batter of rice and dal is poured and cooked
over fire.
➢ JAADILU:- These are traditional pickle jars used to store home – made pickles.
These are made from ceramic sit does not react with pickles.
➢ ROLU/POTHRAM:- This is a stone mortar and pestle and is used for grinding whole
spices and making chutneys
➢ Heated stone slab (Pathaar): This was used in the making of kebabs. The stone
was heated using live coals
➢ Taatee (sigri): It consists of a metal framework that is heated by coal. The meat
pieces are grilled on the framework.
➢ Tandoor: A tandoor is a cylindrical clay oven used in cooking and baking. The
heat for a tandoor was traditionally generated by a charcoal fire or wood fire,
burning within the tandoor itself, thus exposing the food to both live-fire, radiant
heat cooking, and hot-air, convection cooking
➢ Skewers (saliyans): The meat was cooked over the flame by either coating the
skewers with the meat or by piercing the meat with the skewer.

CUISINE CHARACTERISTICS:-
▪ Rice is the staple food of the region.
▪ The cuisine of Andhra Pradesh is mostly vegetarian but the coastal areas have a
vast repertoire of seafood preparations
 ▪ Fish and Prawns are major seafood eaten here. They are mainly found with curry in
sesame and coconut oils along with grounded pepper flavour and are eaten with rice.
▪ Red chillies are predominantly used in the cuisine making it one of the hottest and
spiciest. The chillies grow well in the Guntur region.
▪ Pickles are an essential part of the cuisine and the variety is countless. Podis, a
mixture of various ingredients which are dried or broiled and powdered, are as
important as pickle. These homemade podis are sprinkled over rice, and a dollop of
pure ghee is offered, which is also mixed with the podi and rice and eaten.
▪ Gongura is an edible plant grown in India. It is a species of the Sorrel leaves.
Gongura pachadi is quintessentially. Telugu cuisine along with pacchadi (chutney or
relish). While it has many culinary uses, the most popular is the pickled version.
Although Gongura is widely consume dall over Andhra Pradesh, Guntur Gongurais
more popular. Gongura is a very rich source of Iron, vitamins, folic acid and anti-
oxidants essential for human nutrition. It is a summer crop, and the hotter the place,
the more sour the leaf gets.
▪ Gongura comes in two varieties, green stemmed leaf and red stemmed. The red
stemmed variety is more sour than the green stemmed variety

The pickles popularly made with gongura includes Pulla Gongura (Gongura and red
chillies) and Pulihara Gongura (gongura and tamarind). There are other varieties as well.
Apart for the pickles, other well known recipes made with Gongura as the main ingredient
are Gongura Pappu (Lentils), Gongura mamsam (goat/mutton)
andGonguraroyyalu(shrimp). Gongura and calabash is extremely popular with the Telugu
community in South Africa. Its other name includes the following: In the Telengana region
of Andhra Pradesh it is known as Puntikura. Similarly, "Gongura" is popular in Tamilnadu
as well, which is called "pulichakeerai" in Tamil. The famous combination with
"pulichakeerai" is "RagiKali/RagiMudde", which once used to be a regular food for the
people in villages (since these items are easily available in agricultural forms). In
Maharashtra markets, it is called Ambaadi, It is known as Pitwaain Hindi, Nalitaa Saaga in
Oriya, Mestapat in Bengali, Pandi in Kannada and Sorrel Leaves in English.

• Other typical ingredients include the following:-

• Cowpeas (Bobbarlu):- This is also known as black eyed beans or lobiya in northern
India. It can be stewed or can be raised with spices.
• Field beans (Chikkudu):- These beans are from the family of Broad beans. They are
used fresh and even the leaves are eaten curried.
• Agathi leaves (Avise): These are classified under green leafy vegetables. The plant
that produces white flowers are suitable for eating while those producing red
flowers are not.

• Sorrel leaves (Chukka koora):- These resembles spinach but has a slightly sour
taste. The sour flavour of the leaves combine well with the spices used in the
Andhra cuisine.
 • Banana rhizome (Arati dumpa):- The rhizome or the roots of the banana plant is
often used in stir–
• Fried dishes or even in curries.
• Spine gourd (Akakara):- It resembles bitter gourd in shape but is not as bitter. It is
used in sambhars or curries in Andhra cuisine.
• Cudapa seeds or chironji or chaoroli nuts (Sara Pappu):- These are nuts that are
used as a thickening agent.
• Zizyphus (Regu pandu):- These are a type of jujubes and are extensively used in
pickles and chutneys. The dried regu pandu is often crushed with red chillies

HYDERABADI MEAL:-
• Shahi Dastarkhan is the dining place, where food is served and eaten. A chowki is a
low table, instead of a dining table and cotton mattresses for squatting and bolsters
for the back rest. The Dastarkhan is revered in the noble household

A MEAL IN ANDHRA:-

BREAKFAST:-
▪ Idlis are commonly eaten as a breakfast item with sambar and/or Coconut Chutney,
called Kobbari Pacchadi in Telugu. Chili powder (Kaarampodi) and Ginger
Chutney (Allam Pachadi) or other chutneys can also be eaten along with Idli.
▪ Minapattu(Dosa) is also commonly eaten for breakfast or in the evening. Varieties
include '"Masala Dosa, Rava Dosa, Sada Dosa, and Rava Masala Dosa." Generally,
Andhra-style Dosas are spicier and crispier than those found in other regions of
South India.
▪ Pesarattu is also a key item in Andhra cuisine. Pesarattus are similar to Dosas, but
the batter is made of green mung beans. It is thin and crispy, usually topped with
chopped onions, green chillies, ginger pieces, and coriander. It is generally eaten
with a ginger chutney. MLA Pesarattuis a popular variation of pesarattu filled with
Upma (spiced semolina).

LUNCH :-

▪ Lunch is an elaborate affair in many households.

▪ Traditionally, Andhra cuisine is eaten on a banana leaf by people sitting on mats or
small raised wooden seats.
▪ A little water is sprinkled around the banana leaf, depicting that food can now be
served. Rice is served along with a little ghee. The meal is served on (aratiaaku), a
single plantain leaf, orvistari, a larger plate made of several leaves sewn together.
Recently, more people have begun using broad steel plates called (kancham).
However, aratiaaku and vistari are still widely used for festivals and special events.
▪ Lunch items are served on a single plate in a specific arrangement. Curries and
pappu are placed to the right of the diner, while pickles and podi are placed on the
 left. Special items such as pulihora and garelu are placed at the top right. A large
scoop of rice is placed in the middle. Small amounts of pulusu , ghee and butter
milk are typically sprinkled on to the leaf. The ghee is mixed with every item
except perugu/majjiga.

Modati Mudda / Starter:-

Rice with some podi, khaaram, or a certain variety of pickles and ghee is eaten as the
modati mudda (the first bite). Modati mudda items tend to taste sour or hot, have strong
aromas, and include ingredients with medicinal values, such as dry ginger and curry leaves.
They are usually intended to stimulate appetite and aid digestion.Only a very small amount
is eaten: four or five balls of rice called muddalu.

A typical Andhra main course generally consists of some of the following:

▪ Cooked rice
▪ Pappu- Toor Daal (Kandi Pappu) or Moong Daal (Pesara pappu) cooked
with a vegetable or green.
▪ Curries made from a wide variety of vegetables, including green leafy vegetables.
Vepudu is a fried vegetable curry. Non-vegetarian curries include "kodi koora"
(chicken), "mutton" (goat mutton), "chepa koora" (Fish)," royyalu" (Prawns) and
"peethalakoora" (Crab).
▪ Karam-Various types of dry powders make from lentils or chillies, eaten with ghee.
▪ Pachadi (Pickles), fresh or preserved, can be made from all kinds of fruits and
vegetables. Examples include Aavakaaya (a spicy mango pickle) and one made of
roselle called Gongura.
▪ Ullavacharu (cooked Horse gram soup), traditionally eaten with cream or yoghurt.
▪ Pulusu- A type of vegetable curry most typically exported to the west.
▪ MajjigaPulusu- Butter milk cooked with turmeric and boiled vegetables.
▪ Perugu (Yoghurt) or Majjiga (Buttermilk).
▪ Appadam (Papadums)
▪ Sweetdishes.
▪ Bananas or other fruit
▪ Tamalapaku-vakkapodi, also called Killi, Beeda or Paan, made of fresh Betel
leaves, Arecanut pieces, and lime.

HYDERABADI FOOD:-
BIRYANI:-
Hyderabadi Biryani is Hyderabad's most famous meat-and-rice dish; the Nizams
served some 26 varieties of biryanis for their guests. An authentic Hyderabad meal
invariably includes a mutton biryani. Hyderabadi Biryanis incorporating chicken,
lamb or vegetables instead of mutton are also popular. Some are delicate in taste,
some intoxicatingly aromatic, some flavoured with saffron, some flavoured with
cream and others with rose water or screwpine flower water. ‘Dum’ style of cooking
is followed to cook Biryanis. The types are as follows:
▪ Hyderabadi Biryani - a traditional celebration meal of lamb and rice.
 ▪ Kachche- gosht ki biriyani - raw meat is stir fried with spices(masalas) for couple of
minutes and then covered with rice and put in the Dum Pukht (slow oven).
▪ Hyderabad Zafrani Biryani - Saffron is soaked and mixed with the rice at the time it is
put in the Dum Pukht.

HYDERABADI HALEEM:
Haleem is a seasonal delicacy of wheat, meat and cooked for hours to a porridge-like
paste. This traditional wheat porridge has its roots in Arabia, known as harees. Haleem
is a seasonal dish which is made during Ramzan (Ramadan). The high calorie haleem is
an ideal way to break the ramzan fast. Haleem means patience, because it takes long
hours to prepare (often a whole day) and served in the evenings. It is a popular starter at
Hyderabadi Muslims weddings

KHORMA, SHORBA & KHALIA:-

These are the non-vegetarian curries made of meat. These are the pride of Hyderabadi
cusine apart from Biryanis. The curries are distinguished based on colour, flavor and
consistencies. Khormas have a light shade of red. Shorbas had a soup like consistency
and are bright red in colour. Khalia ranges from dry to thick gravy-like and ranges from
dark brown to dark green in colour.

PATHAR-KA-GOSHT:-
Mutton/lamb seared on a stone slab found in Hyderabad.

BAGHARA BAINGAN :-
Stuffed Eggplants, a delicacy where tender and fresh brinjals are stuffed with grounded
peanut-coconut mixture and cooked in a rich and creamy paste.

MIRCHI KA SAALAN:-
A dish that is made of any type of Mirchi (green chilli or Jalapenos) or banana peppers
etc which is not too spicy or fiery. This is a traditional Hyderabad salan (gravy) made in
a shallow wide flat bottomed handi. The salan is sealed in this handi and kept on low
fire to cook with all the flavors trapped inside to give that authentic rich taste. The
mirchi ka salan recipe stands out from the bunch of Chilli recipes from Hyderabad
(capital city of Andhra). Whole green chillies (along with stems) are simmered in
sesame-peanut and coconut spicy sauce. The dish is easy to prepare and has a
refreshingly pleasing taste

PAAYA NAHARI:-
This is a typical item of Hyderabadi cuisine. It is a dish made from trotters. A rather
unusual and typical hyderabadi recipe. The paaya (trotters) are boiled for a long time
(normally overnight) with spices and then strained. It is normally served for breakfast
along with breads.

ANDHRA DELICACIES:-

MODATI MUDDA:- This means the first few bites of the meal mainly consists of four or
few balls of rice. These are either ghee rice or pickled rice. Pickled rice are typically
 gooseberry, lime, aavakkayaa (mango) or grapefruit. It could also berice mixed with certain
powders (podi) like parupu podi,coriander podi,pudina podi, coconut podi, curry leaves
podi and so on.

Some of the typical Modati Mudda items include:-

▪ Dhaniyala karap podi:roasted chillies ground with coriander seeds.

▪ Karivepaku karap podi:- roasted chillies and curry leaves.
▪ Shonthipodi:- dry ginger ground with a pinch of salt.
▪ Nuvvulapodi:- sesame seeds ground with roasted chillies.
▪ Kottimeera khaaram:- cilantro leaves ground with raw or roasted red chillies.
▪ Karivepaku khaaram:- curry leaves ground with raw or roasted red chillies.
▪ Allamkhaaram:- ginger ground with raw or roasted red and green chillies.
▪ Pachimirapakaya khaaram:-roasted and ground green chillies.
▪ Usirikayapachadi:- pickled Indian goose berries, typically mixed with roasted red
chillies or chilli powder.
▪ Nimmakaya pachadi:- pickled Indian key lime.
▪ Dabbakaya pachadi:- pickled Indian grape fruit.

KOORA-The region produces a wide variety of Kooralu (curries).

▪ Vepudu :- crispy fried vegetables, typically including bendakaya (okra), dondakaya

(tindora), Bangaladumpa (potato), and colocasia (chamadumpa).
▪ Kaaram Petti Koora/ Koora Podi Koora:- Sauteed vegetables cooked with curry
powder or paste, served as a solid mass. The vegetables can be stuffed with curry
powder or paste and are usually cooked whole.
▪ PulusuKoora/ AavapettiKoora:-Boiled vegetables cooked in tamarind sauce and
mustard paste
▪ PappuKoora:- Boiled vegetables stir-fried with a small amount of half-cooked
lentils(dal).
▪ Other gravy based curries are chiefly made with vegetables cooked in tomato sauce
and onion with coriander and cumin powder.
PAPPU:-Toor Daal (Kandi Pappu) or Moong Daal (Pesara pappu) cooked with a
vegetable or green.Nomasala is added to the dal. Some regions include garlic and
onion in the seasoning while some regions prefer asafetida (heing/Inguva).
Sometimes the cooked version of the dal is replaced with a roast and ground version
of the dal like Kandi pachadi (roasted toor daal ground with red chiles) and pesara
pachadi (soaked moong daal ground with red chillies or green chillies).
PACHADI/ OORAGAYA- For a typical Andhrite, no meal is complete without this very
essential item. It is consumed on it own mixed with rice and is also eaten as a side
dish with pappu/koora. There are two broad varieties.
▪ Pachadi (chutney) is typically made of vegetables /greens and roasted green/red
chillies.It is prepared fresh and is consumed with in a day or two.

Some of the items include:-

 ▪ Vegetablepachadi:- Made with vegetables like bottle gourd, eggplant, okra, etc. The
vegetable is cook and is ground together with roasted red chiles/ green chiles, fenu
Greek seeds and mustard seeds.
▪ GreensPachadi-The most popular one is Gongurapachadi- made out of red sorrel
leaves and roasted red chillies. It is unique to Andhra cuisine and is a must have for
any meal that boosts to give the eater a taste of Andhra. Other than this,chukka koora
(a variety of sour leafy green found in AP) pachadi is also very popular. Chutney is
also made out of Coriander leaves / Curry leaves. This is normally Consumed as a
modati mudda item.

Ooragaya– Andhra is very famous for a variety of these hot spicy pickles that one gets
addicted to:

Pickles like Nimmakay, Dabbakaya,Usirikaya have medicinal values that improve with
aging. Ooragaya is prepared in good amounts seasonally and uses liberal amounts of chilli
powder, methi (fenugreek) powder, mustard powder and oil.

A few of the Ooragaya items include:-

❖ Avakaya:- The most popular item of Andhra cuisine. It is made of cut green mangos,
mustard powder, red chili powder and vegetable oil. It is prepared during the summer
months of April/May, when green mangos are abundant. Every family in Andhra is
rather proud of its own recipe for this pickle based on the variety of mango, chilli and
the oil used. There are many of varieties of a vakaya- with garlic / without garlic and
depending on the other ingredients used like pesarakaya (avakaya with moong dal
powder), menthi kaya (avakaya with fenugreek powder), neeti kaya (avakaya made by
grinding mustard paste with water).
❖ Dosa Avakaya- Avakaya made with English (yellow) cucumber. Serves as a
substitute for the regular avakaya toward the end of the season. A staple served
during winter marriages when raw mangos are not readily available. Recent times
have seen cauliflower avakaya also become famous. The English cucumber is
replaced by cauli flower in this version.
❖ Korivi Khaaram- The spiciest of the pickles and a unique andhra item too. It is
made by grinding ripe red chillies (Pandu Mirapakaya) with tamarind and salt. Pandu
mirapakaya is grown in abundance in the palnadu region of Andhra (Guntur district
and the surrounding areas). This variety is very famous for its spice and color. A few
modifications to this pickle include combinations of Pandu Mirapakaya with gongura
or Pandu Mirapakaya with raw tamarind fruit (chintakaya).
❖ Chinta kaya- Made by grinding raw tamarind fruit (Chintakaya) and salt. It is made
during the winter season. The marinated pickle is taken in small quantities and is
made into a chutney with roasted red chiles whenever it is consumed.
❖ Nimma kaya-Made by marinating Indian key lime in its own juice for a few days
and then mixing it with salt, methi powder and chilli powder.
 ❖ Usiri kaya- Made by grinding Indian gooseberries and salt. The pickle is marinated
throughout the year, picked in small quantities whenever needed and is made into a
chutney by grinding it with roast red chiles.
❖ Dabba kaya- A lesser-known pickle to the current generation. Made out of Indian
grapefruit. Typically consumed as a modati mudda item. Buttermilk mixed with the
tender dabbakaya leaves (dabbaku majjiga) is supposed to quench extreme thirst
during the hot summer months.
❖ PULUSU / CHARU:- Pulusu / Dhappalam is the most important liquiditem of the
meal. Pulusu (sour) is a curry- like stew that is typically sour and cooked with
tamarind paste. Other common bases are tomatoes or mangoes.The mixture can be
flavoured with mustard, chillies,curryleaves, jaggery, onions, or fenugreek. Fish,
chicken, and eggs are typical meat additions.

Some of typical pulusu items include the following:-

❖ Kharam Pulusu- Any vegetable cooked in very diluted tamarind juice and pulusu
podi (made of roast red chillies, coriander powder).
❖ Tiyya pulusu- Mild and sweet vegetables like pumpkin or sweet potato cooked in
light tamarind juice with jiggery
❖ Pachipulusu-Un heated version of the pulusu. It includes finely chopped raw onions
in a very dilute tamarind juice with jiggery. In the summer season when mangos are
abundant, tamarind is replaced by stewed raw mango. It is mostly consumed during
the hot season.
❖ Pappu charu- Vegetables boiled with cooked toor dal and tamarind. No sambar /
masala powder is added.\
❖ Sambar-Vegetables boiled with cooked toor dal, tamarind and sambar powder.
❖ ChallaPulusu / Majjigapulusu- Sour buttermilk boiled with channa dal and coconut
paste.
❖ Charu- A very dilute concoction of tamarind and charu podi (made of coriander
seeds, dal, ginger, pepper and heing).It is also taken as such during the meal like a
soup without mixing with rice.

ANDHRA SNACKS:
❖ Kaarap poosa- Hindi (khara boondi, salted, chilli flavoured boondi).
❖ Chekkalu–Flat puri’s made using gram flour, rice flour, chanadal, and spices and
deep fried.
❖ Jantikalu- Long streaks ofsevmade using gram flour, rice flour and salt, turmeric,
chilli powder, and deep fried.
❖ Chuppulu-Chakli’s made using rice flour, sesame seeds, Ajwayn.
❖ Chegodilu- A gem among Andhra traditional snacks is Chegodi. Golden in shade,
speckled with spots of white sesame, moong dal and cumin, crunchy with an
irresistible addictive taste.
❖ Guggillu:- Boiled chick peas flavoured with a tempering of Urad dal, Mustard seeds,
Cumin seeds, Red chilli-tear into pieces, Curry leaves.
❖ Boondi- Salted boondi’s deep fried.
❖ Ponganalu– This is a telugu word for fried batter puffs on a special pan. This is very
popular breakfast in Andhra Pradesh.
 ❖ Punukulu/ Dosa Batter Dumplings - These are called punu kulu in Telugu also sold
as street fare with various chutneys as accompaniments.
❖ Bondaalu: These are Punukulu with spicy dips (allampachadi).
❖ MirapakayaBajji- A local variety of extra-hot chillies stuffed with spices and dipped
in chick pea batter and fried.
❖ Ullipakodi – These are fritters made with sliced onion and spices in chick pea batter.
❖ Gaare – These are similar to Vada. Gaares are a deep fried and spiced dough.
❖ Perugugaare /Aavadalu – Gaare are marinated in a yoghurt sauce.

ANDHRA DESSERTS:
❖ Boorelu: A mixture of boiled chana dal, jiggery, elaichi, ghee, coated in rice flour
batter & deep fried.
❖ Pootharekulu: Pootharekulu is a popular dessert made inAndhra Pradesh in India.
Pootharekulu is made of rice starch, sugar powder, ghee and cardamom powder.
❖ Ariselu: Ariselu is a popular Andhra sweet for Sankranthi (aharvest festival
celebrated mainly in South India) prepared with newly harvested rice and jaggery,
sesame & deep fried.
❖ Payasam (Kheer).
❖ Gavvalu :- (Shell shaped sweets made using rice flour, ghee, jaggery, milk).
❖ LaskoraUndalu:- (coconut laddu) or Raskora Undalu (coconut laddu).
❖ Palathalikalu: Rice flour is made into a very thick batter which is pushed through
small holes into boiling milk and simmered for along time to achieve a thick
consistency.
❖ Ravva Kesari (sheera).
❖ Kobbari ladoo (coconutladoo).

OTHER DECICASIES OF HYDRABADI CUISINE:-

MURGH NIZAMI:-

A semi – dry chicken ‘masala’ cooked with yoghurt, nuts (cashewnut and peanut) and
coconut and sunflower and seesame seeds. The gravy is yellow coloured.

MURGH BADAMI:-
Murgh Badami is chicken made from cream and almonds and garnished with chopped
almonds.

DALCHA GOSHT:-
This is basically a sourish lamb stew, simmered in a lentil puree. It is a common practice to
combine meat and lentils to make it a complete nutritive dish. Meat is cooked along with
chana dal and whole spices, and braised along with yoghurt until the meat is soft. The dish is
then tempered wth ghee, garlic, and whole red chillies.
CHAPA PULUSU:-
This is one of the most famous dishes in Hyderabadi cuisine. It is afish preparation made by
marinating the fish in turmeric, salt and garlic. The gravy is made by cooking coconut milk,
tempered with curry powder and whole red chillies, and flavoured with turmeric and
tomatoes.
KHUBANI KA MEETHA:-
-The original recipe is a translucent liquid.

DOUBLE KA MEETHA:-
Bread Pudding topped with dry fruits, a derivative of mughlai dessert Shahi tukre. Here the
bread is fried and soaked in sugar syrup before further processing

GIL – E - FIRDAUS:-
This is a type of dessert made by cooking grated white marrow with milk and sugar, and
thickened with sago seeds and khoya. This commonly flavoured with cardamom powder and
rose essence, and garnished with slivered almonds and pistachio.

SHIKAMPURI KEBAB:-

Shikampur Kebab (mutton mince cooked with cumin,cloves and cinnamon and bengal gram
lentil until a proper binding is formed and stuffed with cottage cheese/ egg slice, mint, onions
and green chillies) and gently grilled on a griddle or tawa with pure ghee till pink. Shikampur
means ‘belly-full’ referring to the stuffing in the centre of the kebab.