Regional variations Telugu cuisine

1 regional variations

1.1 coastal andhra

1.1.1 uttarandhra


1.2 rayalaseema
1.3 telangana

1.3.1 staple telangana foods
1.3.2 telangana vegetarian foods
1.3.3 telangana non-vegetarian foods


1.4 andhra breakfast (tiffin)
1.5 andhra lunch , dinner

1.5.1 vegetarian

1.5.1.1 presentation
1.5.1.2 course , servings
1.5.1.3 koora/kura/curry (main courses)
1.5.1.4 pappu (dal)
1.5.1.5 pulusu
1.5.1.6 pickles


1.5.2 non-vegetarian


1.6 evening snacks (tiffin)

regional variations

there many regional variations due topographic differences in telugu-speaking populations spread on large area. can classified based region coastal andhra, rayalaseema, telangana cuisine. cultural factors have heavily influenced cuisine on years eating habits of hindu royal, brahmin , muslim nawabi royal families. andhra pradesh , telangana states proximity western, central , eastern india makes border regions cuisine more diverse telugu population spread neighboring states. different communities have own variations , rural areas still follow century old cooking habits , recipes.

coastal andhra

a vegetarian andhra meal served on important occasions

the coastal andhra region dominated krishna , godavari delta regions , exposed long coastline of bay of bengal. hence rice, dal , seafood staple diet of people. region has own variations, dishes predominantly rice-based. region 1 of largest producers of rice , chilies. nellore region in southern part of region has own unique recipes, markedly different in uttarandhra region. ulava charu famous soup made horse gram; bommidala pulusu fish stew specialty of andhra pradesh. andhra cuisine more dominant in restaurants on andhra pradesh andhra restaurants in cities bangalore, chennai , new delhi.

uttarandhra

uttarandhra region northeastern districts of srikakulam, vizianagaram , visakhapatnam bordering orissa state in coastal andhra. cuisine of area has own distinctive flavours , unique taste, while shares many similarities andhra region cuisine. people of region eat many of foods sweeter other regions of andhra pradesh. cook lentils in jaggery (referred bellam pappu) enjoyed butter , steamed rice.

they cook vegetables in gravies of menthipettina kura (fenugreek seed paste), avapettina kura (mustard seed paste), nuvvugunda kura (sesame paste), etc. ullikaram popular dish vegetables or corn seeds flavored in shallots or onion paste.

poori , patoli favorite breakfast or festive dish. patoli soaked split black chickpeas (senagapappu or chana dal) ground coarse paste , seasoned in coriander seeds, onions and, @ times, cluster beans (goruchikkudu kayi). uppupindi coarsely broken rice upma steamed vegetables , tempering seeds. dish had during festive days when people fast during day , have @ night.

inguva charu sour-and-sweet stew made tamarind , hing. can had rice or uppupindi. bellam pulusu highly flavored thick sweet stew made out of rice flour, jaggery (cane sugar), corn cobs , whole shallots.

the pickles vary other regions of andhra pradesh. sun dry mango pieces mustard powder, red pepper powder , salt soaked in sesame oil give pickle extended shelf life. result darker hue , sweeter taste. method followed withstand high moisture bay of bengal coast.

karappoddi, popular curry powder served idly, dosa , upma.

rayalaseema

rayalaseema, southern region of andhra pradesh, has unique dishes in cuisine. rayalaseema cuisine famous being spicy because of liberal use of chillipowder in dishes. seema karam unique dishes. due close proximity tamil nadu , south karnataka, cuisine heavily influenced tamil nadu , south karnataka cuisines. there different foods , snacks made in rayalaseema region. of main courses include rice, jonna (jowar), ragi roti combination of neyyi ragi sangati, served spinach or pulusu. uggani dish unique rayalaseema region kurnool , kadapa districts.it made boiled paddycorn , yellowish in color due liberal usgae of turmeric powder , served mirapakaya bajji (chilli bajji) uggani bajji served breakfast eaten snack food too. spicy , 1 of ethnic , authentic dishes of rayalaseema.

attirasaalu (rice-based vada using jaggery), pakam undalu, (a mixture of steamed rice flour, ground nuts, jaggery), borugu undalu (a sweet variety made corn of jowar , jaggery) , rava laddu sweet specialities. masala borugulu (like snacks), ponganaalu wet rice flour, fry oil, carrot, onions, chilis other savory specialties.

telangana

the telangana state lies on deccan plateau , topography dictates more millet , roti (leavened bread) based dishes. jowar , bajra features more prominently in cuisine. due proximity maharashtra, chhattisgarh , northwest karnataka, shares similarities of deccan plateau cuisine.

staple telangana foods

telangana in cuisine, there special place roti s made millets, such jonna rotte (sorghum), sajja rotte (penisetum), or sarva pindi , uppudi pindi (broken rice). in telangana gravy or curry called koora , pulusu (sour) in based on tamarind. deep fry reduction of same called vepudu. kodi pulusu , mamsam (meat) vepudu popular dishes in meat. vankaya brinjal pulusu or vepudu, arintikaya banana pulusu or vepudu 1 of many varieties of vegetable dishes. telangana palakoora spinach dish cooked lentils eaten steamed rice , rotis. peanuts added special attraction , in karimnagar district, cashew nuts added.

popular telangana curry dishes (known koora) include boti , thunti koora made out of red sorrel leaves. potlakaya pulusu, or snake gourd stew 1 among daily staple dish. sakinalu popular dish made of rice flour during festivals dusshera , sankranthi makes delicious , 1 of kind dishes of south india.

telangana vegetarian foods

various types of lentils (pappulu) , millets sale in market

in telangana regions tamarind, red chilies (koraivikaram) , asafetida predominantly used in telangana cooking. roselle major staple used extensively in curries , pickles.

sarva pindi, spicy pancake, staple breakfast, made rice flour, chana dal, ginger, garlic, sesame seeds, curry leaves , green chiles.
puntikura chana dal: vegetarian alternative gongura ghosht , chana dal cooked in spices , tempered mustard , curry leaves.
bachali kura: tangy spinach curry cooked tamarind paste.
pachi pulusu: spicy-sour rasam made tamarind, chili , onions.

some of famous food of telangana

sajja rotti -
makka rotti -
sarvapindi -
upudu pindi
kudumulu
rail palaram
passham (sweet) - done in 2 varieties jaggery , milk talukalu prepared of dough.
odapa
pyalalu
sabhudhana upma
antuvuls called bajji - (pulusu vegetables)
kadambam
makka gudalu
bebarla gudallu
sala pachi pulsu.
pachi pulusu
atukulu - poha
makkajona garelu
ponganallu
sajja kudumulu onion chettny
sadhulu - varieties of rice, cooked sadhula bathukama festival different flavors follows- sesame(nuvulu), groundnuts(palilu),bengal gram (putnalu),cocunut(kobari), tarmarind (chintapandu pulusu),lemon (nimakaya), mango (mamidikaya), yogurt(perugu)
guddalu - prepared different beans, blackeye beans, corns, chana, sprouts along spice , onion.
sakinalu - rice flour snack
garje - sweet filled combination of either sugar, jaggery, lentils.
rotu tokulu - famous again - prepared semi fry vegetables , grind on stone grinder tools, or in mixer adding thadka it.
kallegura(also called kallegalupula kura ) - mixed vegetable curry prepared during sankranthi festival

telangana non-vegetarian foods

oorru kodi pulusu: telangana’s special flavorful country chicken curry.
golichina mamsam: spicy mutton fry

snacks & savories sugar madugulu sweet made milk , butter sugar coating, , pharda pheni sugar-coated crispy wafer sweet. recent years has seen resurgence of telangana cuisines in restaurants around hyderabad availability of telangana thali dish lunch.

andhra breakfast (tiffin)

a typical andhra breakfast consists of few chosen items listed below. consists of idli, garelu a.k.a. vada (deep-fried lentil dough), minapattu a.k.a. dosa (rice- , lentil-based pancake or crepe). tea, coffee or milk taken these dishes. common dishes are:

idli: urad dal , rice steamed dumplings, eaten freshly made chutney or neyyi added , sprinkled karrap podi (chili dal powder) or chutney , sambar.


pesarattu served ginger pachadi



andhra dosa: rice- , urad dal-based pancake or crepe eaten condiments chutney , sambar.

minapattu a.k.a. dosa: rice , lentil based pancake or crepe fried in flat pan laced cooking oil, accompanied chutney , sambar.
pesarattu: moong dal-based pancake or crepe fried in flat pan laced cooking oil. served ginger chutney. pesarattu filled upma, known upma pesarattu.
dibba attu (idli batter based dosa): idli batter poured thick , deep frying dish , fried until outer layers become crispy , brown.
atukula dosa : dosa made atukulu a.k.a. poha.
rava dosa: dosa made sooji dough chili, coriander leaves, onion , pepper.




wheat upindi upma served curd



andhra upma varieties

godhuma uppindi: upma made broken wheat flour.
uppudu pindi or uppindi a.k.a. upma: upma made broken sooji flour.
saggubiyyam (sago) upma : uppma made sago (saboodana).
semiya upma (vermicelli) upma: upma made vermicelli.


andhra vada varieties


punugulu





garelu (a type of vada) : deep fried lentil based doughnut, or regular deep fried dal mixture.
punukulu or punugulu: bonda, deep fried dish made idli/dosa batter.
gunta punugulu: made rice , dal batter fried in half sphere-shaped pan.
saggubiyyam punugulu: vada made sago (saboodana).
mong dal punugulu: bonda, deep fried dish made idli/dosa batter.
thapala chekkalu : deep fried rice , dal based flat vada added onions, curry leaves , chili.


andhra atukulu or poha varieties

atukulu: known poha in northern states, moist rice flakes sautéed in little oil.
atukula dosa: dosa made atukulu a.k.a. poha.
atukula upma: upma made atukulu, replacing atukulu sooji.


andhra bread , roti varieties

nokulu annam: made corn of jowar , jaggery.
chapatti: flattened wheat dough heated in flat pan. served dal or chutney.
puri: wheat dough deep fried in cooking oil. served potato bajji or chutney. though north indian dish, prepared on occasions , available in restaurants.



andhra lunch , dinner

lunch , dinner elaborate affairs in many telugu households. in majority of urban households, food served on stainless steel or porcelain plates, while in traditional , rural households, food served on banana leaf. banana leaf used during festivals, special occasions , guests. many restaurants in middle-budget in smaller towns use banana leaves serving. @ times, vistari (a larger plate made of several leaves sewn together) used. traditional packing material long journeys sun-dried banana leaves.

vegetarian

dried capsicum chili-based food in andhra


presentation

for presentation, pappu (dal/lentils) , kooralu (curries) placed right of diner, while spiced pickles, pachadi (chutney/raita), saucy condiment yogurt , vegetables , pappulu podi (dal & dry red chilli based powdered condiment) & neyyi (ghee) placed left. on occasions special items such pulihora (tamarind rice/lemon rice) , garelu (vada) placed @ top right. large scoop of annam (plain white rice) placed in middle. small amounts of neyyi added on rice, aavakaaya mango pickle , gongura roselle leaf pickle 2 varieties of pickles mark spice , flavor of andhra cuisine.

course , servings

dibba rotti or minapa rotti classic andhra dish served breakfast, brunch or evening snack chutney or pickle. prepared urad dal , rice rava batter.

annam staple of entire meal , typically mixed other course using right hand. main source of carbohydrates. spiced pickles, pachadis, podis , papadum (appadam) available condiments.

the order of meal start modhati muddha (first bite) appetizer of ooragaaya (spiced pickle) followed pappu, can made vegetables added or eaten plain pickle. main source of protein vegetarians. followed couple of koora varieties (curry/main dishes) either vegetarian or combination of vegetarian , non-vegetarian getting vitamins , minerals. pappu or rasam or charu (usually kadi third part of course. fourth course of meal either perugu (curd or yogurt) or majjiga (buttermilk) accompanied spicy pickle or of other condiments.

after meal paan or somph, (arcenut, betel on pan leaf) offered in traditional households. on festival or auspicious occasions, sweet served meal, eaten first.

koora/kura/curry (main courses)

pulihora, tamarind sour fried rice of andhra pradesh

koora - koora generic word protein based dish. actual dishes called material used , style cooked. different methods of cooking are:

vepudu (fry): crispy fried vegetables, typically including: okra (bendakaya), ivy gourd (dondakaya), potato (bangaladumpa), colocasia , several regional vegetables prepared separately different days.
pappu koora (lentil based dish): boiled vegetables stir-fried small amount of half-cooked lentils (dal).
podi (powdered dal based condiment or seasoning): mixed rice , spoonful of ghee or sesame oil.
gujju (gravy), tomato or coriander seed base adding drum stick, brinjal, okra etc.
pulusu (sour paste or gravy):

pulusu koora/aava petti koora (stew dish): boiled vegetables cooked in tamarind sauce , mustard paste 2 main varieties of pulusu.


kaaram petti koora/koora podi koora (literally dish curry powder added): sautéed vegetables cooked curry powder or paste, served solid mass. vegetables can stuffed curry powder or paste , cooked whole.
pappucharu (thick dal broth) or charu (diluted sambar)
rasam (clear soup)
ooragaya (pickled), avakaya, gongura, etc.
pachadi (pasty/saucy condiment)
other gravy based curries chiefly made vegetables cooked in tomato sauce , onion coriander , cumin powder.

pappu (dal)

pappu (dal/lentils) toor daal (kandi pappu) or moong daal (pesara pappu) cooked vegetable or green. no masala added dal. regions include garlic , onion in seasoning while regions prefer asafetida (hing/inguva). times cooked version of dal replaced roast , ground version of dal kandi pachadi (roasted toor daal ground red chiles) , pesara pachadi (soaked moong daal ground red chillies or green chillies).

a popular andhra combo mudda pappu (plain toor dal cooked salt) avakaya.

pulusu

pulusu (sour) curry-like stew typically sour , cooked tamarind paste. other common bases tomatoes or mangoes. mixture can flavored mustard, chilies, curry leaves, jaggery, onions, or fenugreek. fish, chicken, , eggs typical meat additions. pachi pulusu unheated version of pulusu typically made of mangoes or tamarind consumed during warm months.

challa pulusu / majjiga pulusu - sour buttermilk boiled channa dal , coconut paste
menthi challa / menthi majjiga - sour buttermilk seasoned ginger / green chili paste , menthi seeds fried in oil.

perugu - last item of meal. perugu (curd) consumed accompaniment pachadi or ooragaya.

pickles

pachadi (chutney) , ooragaya 2 broad varieties of pickles used @ times rice. pachadi typically made of vegetables/greens , roasted green/red chilies. prepared fresh , consumed within day or two. ooragaya prepared in massive amounts seasonally , uses liberal amounts of chilli powder, methi (fenugreek) powder, mustard powder , groundnut oil. typical andhrite, no meal complete without essential item. consumed on own mixed rice or eaten side dish pappu/koora.

non-vegetarian

andhra chapala pulusu, or andhra tamarind fish curry

apart sizable population vegetarians, majority of population cook non-vegetarian dishes. state has abundant seafood , has extensively established poultry industry. lamb meat traditional fare cooked century old recipes.

apart hyderabadi biriyani, rest of state has own recipe , known palaav or andhra biriyani. kodi (chicken) palav 1 of enjoyed dishes across of state. royyala palav made shrimps considered delicacy in homes of coastal andhra pradesh. mutton biriyani , mixed biryani(chicken,mutton , shrimp) other popular biriyani dishes available in restaurants. there many local variations such kaaja biryani, kunda biryani (pot biryani).

kodi (chicken) koora , mutton (lamb) koora 2 popular dishes, made range of spices , condiments. gravy base onions, tomato, coriander, tamarind , coconut. these gravies mixed steamed rice on plate during lunch. pepper used fried meat dishes. popular dishes served commonly in andhra-style restaurants include spicy, andhra chilli chicken, chicken roast, , mutton pepper fry. among seafood tamarind base used. state s large shrimp farming makes shrimp , prawns available.

andhra restaurant chains , hotels popular in other states due extensive variety of meat in menu.

talakaya kura: hearty, rustic meat gravy bold flavours. delicacy made lamb s head, corriander , spices.
chepala pulusu: luscious fish curry redolent freshly ground spices , tamarind juice.
endu chapala vankaya: flavoursome dry fish gravy cooked brinjal.
royyala kura: prawns cooked in tangy paste of tamarind , onion.
gongura mamsam: spicy curry made tender lamb pieces cooked in gravy of gongura (roselle leaves) , freshly ground green chilli paste.
kodi gudla pulusu: egg curry flecked chopped onions, green chilies , bright bits of coriander.

these curries served steamed rice, bagara khana (basmati rice cooked aromatics), ‘’sajja’’ roti (millet flatbread) or ‘’jonna roti’’ (jowar flatbread).

andhra cuisine has native non vegetarian snacks such kodi pakodi (chicken pakora), chicken 65, peetha pakodi(crab pakodi), chepa vepudu (fish fry),royyala vepudu(shrimp fry) etc.

other snacks inspired indo-chinese cuisine such chicken 65, chicken lollipop, chilli chicken etc. extensively available modified using generous amounts of spices , chillies.

bhimavaram town in west godavari dristict famous unique non-veg pickles such chicken pickle, shrimp pickle , fish pickles.

the agency(forest) area near rajamundry famous bongu chicken (bamboo chicken) curry.

evening snacks (tiffin)

uggani bajji, favorite snack in rayalaseema region



ravva dosa served @ hotel in guntur.



samosa vendor on streets of hyderabad

at home, many savoury snacks make appearance during evening time. these are

upma - ఉప్మా
boondi - బూంది
kaarappoosa - కారప్పూస
ponganalu - పొంగనాలు
bajji , bondaalu or punukulu- బజ్జి, బోండాలు or పునుకులు stuffed spices , dipped in chickpea batter , fried spicy dips (allam pachadi)




varieties , variants: mirapakaya bajji (chilli) popular evening snack across state, vamu bajji, vankaya bajji (brinjal), aratikaya bajji (plantain), urla gadda bajji (potatoe), vegetable bonda.






varieties , variants:

pakodi - పకోడీ

ulli kaadalu pakodi *sanna pakodi *vankaya pakodi




varieties include royallu pakodi, kodi pakodi, ullipakodi (fritters made sliced onion , spices in chickpea batter)




gaare - గారె gaares deep fried , spiced dough.




varieties include :perugu gaare/aavadalu - ఆవడలు gaare marinated in yogurt sauce), bellam garelu, rava garelu, ulli garelu, pulla garelu




murukullu orjantikalu - జంతికలు




varieties , variants:*pesarapappu jantikalu, challa murukulu, chegodilu(చేగోడీలు), sakinalu or chakkidalu - చక్కిడాలు, chakli, chekkalu or chuppulu - చెక్కలు or చుప్పులు, maida chips, colocasia chips, plain papadam, aam papad




maramaraalu or popped rice - mixed tomatoes, onions, coriander , lime juice , chilli powder.
bean/pea snacks includes senagala talimpu, guggillu - గుగ్గిళ్ళు etc.
mixture (boondi mixed chopped onions , lemon juice)




^ http://travel.outlookindia.com/article.aspx?281198 . http://indianexpress.com. new indian express. 29 january 2014. retrieved 22 february 2014.  external link in |title=, |work= (help)
^ in hyderabad, chicken crosses road andhra telangana . http://indianexpress.com. new indian express. 29 january 2014. retrieved 22 february 2014.  external link in |work= (help)
^ telangana table . lesley a. esteves. outlook traveller. 1 june 2012. retrieved 22 february 2014. 
^ http://travel.outlookindia.com/article.aspx?281198 . http://indianexpress.com. new indian express. 29 january 2014. retrieved 22 february 2014.  external link in |title=, |work= (help)
^ in hyderabad, chicken crosses road andhra telangana . http://indianexpress.com. new indian express. 29 january 2014. retrieved 22 february 2014.  external link in |work= (help)
^ rice bowl: vegetarian rice recipes india , world.