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ANDHRA PRADESH

Popular Dishes Of Andhra Pradesh

Andhra Chicken Curry

Spice-infused Poetry on a Plate Andhra Chicken Curry, a masterpiece born from the fiery heart of South India, is a symphony of flavors that dances on your taste buds. Richly marinated chicken, bathed in a blend of aromatic spices, simmers to tender perfection in a fragrant tomato-onion gravy. The first bite is an explosion of sensations, where the heat of red chilies and the earthiness of coriander weave a tapestry of delight. As you savor each mouthful, the layers of spice unfold, revealing the expertise of generations in crafting this culinary gem. This curry is not just a dish; it's a testament to the region's passion for bold flavors and its ability to transform a humble ingredient into a feast fit for royalty.

Chicken Curry

Ingredients :

  • 500 grams chicken pieces, cleaned and washed

  • 2 onions, finely chopped

  • 2 tomatoes, chopped

  • 2 tablespoons oil

  • 1 teaspoon mustard seeds

  • 1 teaspoon cumin seeds

  •  10-12 curry leaves

  • 2-3 green chilies, slit

  • 1 tablespoon ginger-garlic paste

  • 1/2 teaspoon turmeric powder

  • 2 teaspoons red chili powder (adjust to taste)

  • 1 teaspoon coriander powder

  • 1 teaspoon garam masala

  • 1 tablespoon tamarind pulp

  • Salt to taste

  • Chopped cilantro for garnishing

Steps To Follow:

  1. In a heavy-bottomed pan, heat oil and add mustard seeds and cumin seeds. Let them splutter.

  2. Add chopped onions, curry leaves, and green chilies. Sauté until the onions turn golden brown.

  3. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

  4. Add chopped tomatoes and cook until they become soft and oil starts to separate.

  5. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.

  6. Add the chicken pieces and sauté until they are well coated with the spices.

  7. Cover and cook the chicken on medium heat until it's almost cooked through.

  8. Add tamarind pulp and garam masala. Mix well and let the curry simmer for a few more minutes.

  9. Garnish with chopped cilantro and serve Andhra Chicken Curry hot with rice or roti.

Gongura Pachadi

Tangy Euphoria on a Spoon Gongura Pachadi, a jewel in Andhra's culinary crown, captures the essence of balance between tanginess and texture. Vibrant gongura leaves, known as sorrel, are expertly blended with fiery green chilies, garlic, and a touch of jaggery to create a chutney that awakens the senses. With each bite, you experience a delightful tug-of-war between the tartness of the gongura and the subtle sweetness that follows. This condiment is a journey into the heart of Andhra's culinary heritage, where flavors marry in a dance that lingers long after the last bite. Gongura Pachadi is more than a side; it's a tribute to the state's love affair with bold and playful taste profiles.

Gongura Pachadi 3.webp

Ingredients :

  • 2 cups gongura leaves, washed and chopped

  • 2 tablespoons oil

  • 2-3 green chilies

  • 1 teaspoon mustard seeds

  • 1 teaspoon cumin seeds

  • 1/2 teaspoon fenugreek seeds (methi)

  • A pinch of asafoetida

  • Salt to taste

  • Tamarind pulp (as needed)

  • Jaggery (as needed)

  • Water (as needed)

Steps To Follow:

  1. Heat oil in a pan and add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.

  2. Add green chilies and asafoetida. Sauté for a minute.

  3. Add chopped gongura leaves and sauté until they wilt and become soft.

  4. Allow the mixture to cool and then grind it along with tamarind pulp, jaggery, and salt to a smooth paste.

  5. Adjust the consistency with water and taste for seasoning.

  6. Serve Gongura Pachadi as a tangy and spicy accompaniment with rice or dosa.

Pulihora 

Sunshine Infused in a Bowl Pulihora, a beloved rice dish that graces Andhra's dining tables, is a radiant burst of flavors that embodies the warmth of the sun-drenched region. Tangy tamarind and vibrant spices embrace fluffy rice, creating a mosaic of taste that's simultaneously soothing and invigorating. The medley of textures — from the tender grains to the crunch of peanuts and the gentle bite of curry leaves — elevates this dish into a harmonious balance. With every spoonful, you're transported to the heart of Andhra, where the culinary landscape is as diverse as its landscapes. Pulihora is more than a meal; it's a celebration of the region's zest for life and its ability to translate sunshine into gastronomic delight.

Pulihora 2.jpg

Ingredients :

  • 2 cups cooked rice

  • 1/4 cup tamarind pulp

  • 2 tablespoons oil

  • 1 teaspoon mustard seeds

  • 1 teaspoon chana dal (split Bengal gram)

  • 1 teaspoon urad dal (split black gram)

  • 2-3 dried red chilies, broken

  • A pinch of asafoetida

  • 10-12 curry leaves

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon red chili powder

  • 1 teaspoon coriander powder

  • Salt to taste

  • Roasted peanuts (optional)

  • Chopped cilantro for garnishing

Steps To Follow:

  1. In a pan, heat oil and add mustard seeds, chana dal, urad dal, dried red chilies, asafoetida, and curry leaves. Let them splutter and turn golden.

  2. Add turmeric powder, red chili powder, and coriander powder. Mix well.

  3. Add tamarind pulp, salt, and a little water. Let the mixture simmer for a few minutes until the flavors meld.

  4. Add the cooked rice to the pan and mix well with the tamarind-spice mixture.

  5. If using, add roasted peanuts and chopped cilantro.

  6. Serve Pulihora as a tangy and flavorful rice dish, often enjoyed during festivals and special occasions.

Pesarattu

Green Dreams Unleashed on a Griddle Pesarattu, a beloved breakfast specialty, is a verdant canvas of flavors that captures the essence of healthy indulgence. Made from green gram (moong) soaked to tender plumpness, this crepe is a tribute to nutrition and taste in perfect harmony. As it sizzles on the griddle, the aroma beckons with promises of earthy wholesomeness. Each bite is a revelation, where the nuttiness of the green gram flour meets the subtle spice of green chilies and ginger. Pesarattu is a testament to Andhra's dedication to both flavor and well-being, a gastronomic wonder that embodies the state's commitment to holistic nourishment.

Pesarattu 2.webp

Ingredients :

  • 1 cup whole green gram (moong dal), soaked for 4-5 hours

  • 1/4 cup rice, soaked for 4-5 hours

  • 2-3 green chilies

  • 1/2 inch ginger

  • Salt to taste

  • Oil or ghee for cooking

Steps To Follow:

  1. Drain the soaked moong dal and rice.

  2. In a blender, grind the soaked moong dal, rice, green chilies, ginger, and salt to a smooth batter, adding a little water as needed.

  3. Heat a tawa or griddle. Spread a ladleful of the batter to make a thin dosa-like crepe.

  4. Drizzle oil or ghee around the edges and cook until the pesarattu is golden brown and crispy.

  5. Flip and cook the other side as well.

  6. Serve Pesarattu hot with coconut chutney or ginger chutney.

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