what to eat in andhra pradesh

Another brilliant delicacy rice cooked with coconut milk and an assortment of condiments!

This is a must have in any function! Only a genius could have come up with such an idea cut the round brinjals to stuff, and cook them in lip smacking gravy! Poetry has been written about Brinjal in Telugu and that illustrates the importance brinjal has for us and this Gutti Vankaya is the most craved curry. Tender Brinjals gently swimming in gravy loaded with telugu syle spices is a sight that can jumpstart your salivary reflexes.

For the non-vegetarian lovers (or fanatics ;)) this is the day we wait for! Masala powders are typically made at home with an assortment of condiments. Depending on the condiments you choose the taste and flavour changes. But any combination is just superb remember we love spicy food so this is not for those who cannot withstand the spice! A small trade secret Priya Non-Veg masala paste is God send!

a tamarind flavoured liquid item that goes well with only a few vegetables (like Bhindi, chamadumpa/arbi) and fish! This item is unique to Andhra Pradesh. There is a buttermilk version of this too majjiga pulusu that is a favorite amongst many households and it can be called a typical Andhra dish too! No tamarind in majjiga pulusu though.

Need no introduction I guess J rasam is more common than sambar is, but either of them is typically present in the daily diet.

Dal, curries, pulusu and chutneys are incomplete without a fresh, crunchy popu/thalimpu (seasoning/tadka). 2 teaspoons of oil, a pinch each of mustard and cumin seeds, few chilli seeds if you like it spicy, make it all splutter in hot oil and add it to the pappu/pulusu.

Kajjikayalu are fried sweets puris are rolled out of wheat flour and filled with a variety of powders and deep fried in oil. Very filling, so do make sure you have some space left! Another simple and easy sweet to prepare is malleeda muddalu (rice flour roti stuffed with a mixture of jaggery, ghee, grated coconut and poppy seeds), a Telangana favourite.

Made with roasted chickpeas (putnaalu/daliya). A simple preparation with roasted chickpeas, chilli powder, salt, jeera and garlic ground to a fine powder. Tastes heavenly when had with steaming hot rice mixed with a dollop of ghee.

This is the godsend gift when your taste buds are dead because of cold or fever and you don

Preparation is very similar to dhaniyala podi, but has curry leaves (yeah, baby! You read it right) as the main ingredient. Even the staunchest of curry-leaf haters can