10 Famous Foods Of Andhra Pradesh

Andhra Pradesh is a state in the southern part of India. Andhra Pradesh has a rich and diverse cultural heritage. The region has been ruled by various dynasties and empires, including the Satavahanas, Ikshvakus, Pallavas, Cholas, Kakatiyas, and Vijayanagara Empire. The state has witnessed significant influences from Hinduism, Buddhism, and Islam, which have shaped its cultural and architectural landscape. Andhra Pradesh has made significant contributions to the fields of literature, art, dance, and music. The region is known for its classical dance form called Kuchipudi, which originated in the village of the same name. Telugu is the official language of the state, and it has a rich literary tradition dating back centuries. The state's cuisine is a harmonious blend of tangy, spicy, and aromatic dishes that are sure to tantalize your taste buds. In this article, we will take you on a gastronomic adventure through 10 famous foods of Andhra Pradesh that have captured the hearts of food lovers across the globe.

# Hyderabadi Biryani

Hyderabadi Biryani is a world-renowned dish that originated in the city of Hyderabad. What sets Hyderabadi Biryani apart is its unique cooking technique known as "dum." Dum cooking involves layering marinated meat, usually chicken or goat, with partially cooked basmati rice in a heavy-bottomed pot. The pot is then sealed tightly with dough or a cloth, and the biryani is slow-cooked on a low flame or in an oven. This method allows the flavors and aromas to infuse, resulting in a fragrant and delicious dish. The spices used in Hyderabadi Biryani are what give it its distinct taste. The key ingredients include aromatic spices like cinnamon, cloves, cardamom, and bay leaves, along with a blend of ground spices such as cumin, coriander, turmeric, and chili powder. Saffron is also added, giving the rice a beautiful golden color and a delicate flavor.

Hyderabadi Biryani comes in two main varieties: the Kacchi Biryani and the Pakki Biryani. Kacchi Biryani is made by layering raw marinated meat with rice, while Pakki Biryani involves partially cooking the meat before layering it with rice. Both versions result in a rich and flavorful biryani that is loved for its tender meat, fragrant rice, and the perfect balance of spices.

The dish is often garnished with fried onions, mint leaves, and roasted cashews for added texture and flavor. It is traditionally served with raita (yogurt-based side dish) or Mirchi Ka Salan (a tangy and spicy chili curry) to complement the biryani's flavors.

# Gongura Pachadi

Gongura Pachadi is a tangy and spicy chutney that is a staple in the cuisine of Andhra Pradesh. The preparation of Gongura Pachadi involves sautéing the gongura leaves along with spices such as mustard seeds, cumin seeds, and red chilies. The leaves are then blended with tamarind pulp, garlic, and other ingredients to create a thick and flavorful chutney.

The tanginess of the gongura leaves, combined with the heat from the red chilies and the earthy flavors of the spices, makes Gongura Pachadi a tantalizing condiment that adds a burst of flavor to any meal. It pairs exceptionally well with steamed rice and ghee (clarified butter), but can also be enjoyed with dosa (Indian savory pancakes), idli (steamed rice cakes), or roti (Indian bread). Gongura Pachadi is not only loved for its taste but also for its nutritional benefits. Gongura leaves are rich in vitamins, minerals, and antioxidants, making this chutney a healthy addition to the meal.

# Pulihora

Pulihora, also known as tamarind rice, is a popular and traditional dish from Andhra Pradesh. The key ingredient in Pulihora is tamarind, which gives the dish its characteristic sour taste. Cooked tamarind pulp is mixed with cooked rice and then flavored with a tempering of mustard seeds, curry leaves, peanuts, chilies, and turmeric. The combination of these ingredients creates a harmonious blend of tangy, spicy, and nutty flavors.

Pulihora is known for its vibrant yellow color, thanks to the addition of turmeric during the preparation. The dish has a unique aroma that fills the air as the tamarind and spices come together.

Apart from the traditional version, there are variations of Pulihora that incorporate different ingredients to enhance the taste and texture. Some popular variations include Coconut Pulihora, which includes grated coconut, and Pulihora with Sesame Seeds, which adds a nutty flavor. Pulihora is not only loved for its delicious taste but also for its long shelf life. It can be prepared in advance and stored for a couple of days, making it a convenient and flavorful option for picnics, travel, and packed lunches.

# Pesarattu

Pesarattu is a popular and traditional breakfast dish from Andhra Pradesh. It is a savory pancake made from a batter of green gram (moong dal) and rice, which gives it a distinctive flavor and texture.

The preparation of Pesarattu involves soaking green gram and rice together for a few hours and then grinding them into a smooth batter. The batter is seasoned with ingredients like ginger, green chilies, cumin seeds, and salt. It is then spread onto a hot griddle and cooked until golden and crisp.

Pesarattu is known for its health benefits as it is made from whole green gram, which is rich in protein, dietary fiber, and vitamins. It is often considered a nutritious breakfast option that provides energy and keeps you feeling full for longer. Pesarattu is served with ginger chutney or coconut chutney. It can also be enjoyed with upma, a semolina-based dish, or served as a wrap with fillings like chopped onions, grated carrots, and a drizzle of tangy tamarind chutney.

# Gutti Vankaya Curry

Gutti Vankaya Curry is a popular curry preparation made with small eggplants (vankaya) that are stuffed with a spice paste, giving the dish its unique taste.

The preparation of Gutti Vankaya Curry begins with selecting small and tender eggplants. The eggplants are slit vertically, but not completely, and are stuffed with a mixture of spices and ground masala. The stuffing typically includes a blend of roasted peanuts, sesame seeds, coconut, tamarind, and a combination of aromatic spices like coriander, cumin, turmeric, and red chili powder.

Once the eggplants are stuffed, they are gently cooked in a thick and flavorful gravy. The gravy is usually made with a base of onions, tomatoes, and tamarind pulp, which imparts a tangy and slightly sour taste to the dish. The stuffed eggplants are simmered in the gravy until they become tender and absorb the flavors of the spices.

Gutti Vankaya Curry is known for its rich and aromatic flavors. The combination of spices, along with the creamy texture of the coconut and the nuttiness of the peanuts and sesame seeds, creates a delectable taste profile.

# Kodi Vepudu

Kodi Vepudu, also known as Andhra-style Chicken Fry, is a popular and flavorful dish from the state of Andhra Pradesh.The term "Kodi" refers to chicken, while "Vepudu" means fry in the Telugu language, which is spoken in Andhra Pradesh. The dish is known for its robust flavors and spicy taste that appeals to chicken lovers.

To prepare Kodi Vepudu, chicken pieces are marinated with a mixture of spices such as red chili powder, turmeric, coriander, cumin, ginger, and garlic. The marination helps to infuse the chicken with the flavors and tenderize it.

Once marinated, the chicken is stir-fried in a pan or wok with a tempering of mustard seeds, curry leaves, onions, and green chilies. The high heat helps to seal in the flavors and create a slightly crispy texture on the outside while keeping the chicken tender and juicy on the inside.

The spices used in Kodi Vepudu lend it a distinct and aromatic taste that is characteristic of Andhra cuisine. The dish is known for its fiery and bold flavors, making it a favorite among those who enjoy spicy food.

Kodi Vepudu is often served as a side dish with steamed rice or pulao. It pairs well with a variety of accompaniments such as raita (yogurt-based side dish), lemon wedges, and freshly chopped onions. It is also enjoyed as an appetizer or snack, especially during festive celebrations or social gatherings.

# Bobbatlu

Bobbatlu, also known as Puran Poli or Obbattu, is a popular and delicious sweet flatbread from Andhra Pradesh. The preparation of Bobbatlu begins with making the dough, which is typically made from a combination of all-purpose flour or wheat flour, a pinch of salt, and water. The dough is kneaded until it becomes smooth and pliable.

The sweet filling, known as the puran, is made by cooking split Bengal gram (chana dal) along with jaggery, cardamom powder, and sometimes grated coconut. The mixture is cooked until the lentils are soft and the jaggery melts, creating a sweet and aromatic filling.

Once the dough and filling are ready, small balls of dough are flattened and filled with a portion of the puran. The dough is then carefully sealed and rolled out into thin, circular flatbreads.

The filled flatbreads are cooked on a griddle or tawa with a drizzle of ghee or oil until they turn golden brown and develop a slightly crispy texture on the outside. The ghee or oil enhances the flavor and adds a rich aroma to the Bobbatlu. Bobbatlu are typically served warm and are enjoyed as a festive or special occasion sweet. They are often served with a dollop of ghee and are a favorite during festivals such as Ugadi and Diwali, as well as during weddings and other celebratory events.

# Chepala Pulusu

Chepala Pulusu, also known as Andhra Fish Curry, is a tangy and spicy fish curry from the state of Andhra Pradesh. The term "Chepala" refers to fish, while "Pulusu" translates to tangy tamarind-based gravy in the Telugu language, which is spoken in Andhra Pradesh. The curry is known for its vibrant color, robust flavors, and the perfect balance of tanginess and spiciness.

To prepare Chepala Pulusu, fish pieces, often using freshwater fish like rohu or catfish, are cooked in a tamarind-based gravy. The gravy is prepared by simmering a blend of spices such as turmeric, red chili powder, coriander, cumin, and fenugreek with tamarind pulp. The addition of tamarind gives the curry its characteristic tangy flavor.

In traditional recipes, Chepala Pulusu also includes a tempering of mustard seeds, curry leaves, onions, and green chilies, which adds depth and aromatic notes to the curry. The fish is then simmered in the tangy gravy until it absorbs the flavors and becomes tender.

The spicy and tangy Chepala Pulusu is typically served with steamed rice, and the flavors intensify when the curry is allowed to sit for some time, allowing the fish to absorb the spices and the tanginess to develop further.

# Ariselu

Ariselu, also known as Athirasam, is a traditional sweet delicacy from Andhra Pradesh. The preparation of Ariselu begins with making a dough-like consistency using soaked and ground rice flour, jaggery syrup, and a hint of cardamom powder. The jaggery syrup is made by dissolving jaggery in water and boiling it until it reaches a sticky consistency. The rice flour is then mixed with the jaggery syrup to form a smooth and pliable dough.

Once the dough is ready, small portions are taken and flattened into circular discs. The discs are then gently deep-fried in oil or ghee until they turn golden brown and acquire a crispy texture. The deep-frying gives Ariselu its characteristic crunchiness.

After frying, the Ariselu are drained to remove excess oil and then allowed to cool. They can be stored in an airtight container for a few weeks, making them suitable for festive occasions and celebrations.

Ariselu is often prepared during festivals like Sankranti and Diwali, as well as weddings and other special events. It is considered an auspicious and traditional sweet that is shared with family and friends.

# Atukula Upma

Atukula Upma, also known as Poha Upma or Flattened Rice Upma, is a popular and easy-to-make breakfast dish from Andhra Pradesh. The primary ingredient in Atukula Upma is atukulu, which are flattened rice flakes. These flakes are thin, lightweight, and made by parboiling rice and then flattening it. Atukula is easily available in grocery stores and is a staple in Indian kitchens.

To prepare Atukula Upma, the flattened rice flakes are first rinsed with water to remove any impurities and then soaked briefly to soften them. The soaked flakes are then drained and set aside.

In a pan or kadai, oil or ghee is heated, and mustard seeds, cumin seeds, and curry leaves are added for tempering. Chopped onions, green chilies, and ginger are sautéed until they turn translucent and aromatic. Other optional additions like carrots, peas, or roasted peanuts can also be added for extra flavor and texture.

Once the onions and vegetables are cooked, the soaked flattened rice flakes are added to the pan. The mixture is gently tossed and seasoned with turmeric, salt, and sometimes a squeeze of lemon juice. The dish is cooked for a few minutes until the flavors meld together and the flattened rice becomes soft and heated through.

Atukula Upma is often garnished with freshly chopped coriander leaves and grated coconut. It is typically served hot as a breakfast dish or as a light snack. It pairs well with a side of coconut chutney, pickle, or yogurt.