Andhra Pradesh's 5 Must-Try Signature Culinary Fares
Certainly, Andhra cuisine is worthy of special consideration when discussions of spice and the deliciousness of spicy Indian foods arise. Andhra dishes, from Natu Kodi Pulav to Gangura Pachadi, are known for their bold flavours and spicy heat. Andhra Pradesh is one of the major producers of red chillies. So, spices would play a starring role in regional cuisine. Here is a list of 5 dishes you must try when visiting the beautiful state of Andhra Pradesh. It might be while relaxing on the beaches of or at the peaceful Araku Valley, or exploring the city of Vijayawada, the local flavours are bound to impress your taste buds.
| Ranita Ray
Nov 01, 2022
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Gongura Kodi
Bone-in chicken chunks are simmered in a broth made from sour sorrel leaves known as gongura for this traditional Andhra dish. Green and dry chillies and red chilli powder add spice and colour to this entrée. The optional inclusion of garam masala and a few more whole spices brings out the full flavour of this gravy. Devour it with steamed rice.
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Gutti Vankaya Koora
The roasted herbs give depth of flavour and scent to this spicy-filled eggplant curry. Relish a delicious lunch with gutti vankaya kura with rice as you take a tour of the state. A few best cities to try it in its authentic flavours are West Godavari, Guntur, and Vijayawada. But if you ask its ardent patrons, they would vouch for coastal Andhra places to try its most flavourful version.
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Panasaputta Koora
Raw jackfruit is shredded and then cooked in a mustard coconut masala, typical of Andhra cuisine. This delicious dish is usually served with steamed rice. Panasapottu in Telugu means raw jackfruit. It is shredded or grated. The fruit requires a laborious traditional method of shredding. This curry dish is a staple at Andhra Brahmin weddings when jackfruit is in season.
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Pulasa Pulusu
It is typically a rich, spicy Hilsa or Pulasa curry cooked with okra, tamarind, and green chillies served over rice. Onions, garlic pods, ginger, and curry leaves are the base of the sautéed masala; they're blended with a generous helping of chilli powder for heat and tamarind paste for a pleasantly sour finish. Pieces of fish are put into the masala after adding okra and green chillies. Usually, the gravy is left overnight to absorb the flavour.
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Pootharekulu
Last but not least is a delicious dessert, pootharekulu. Sugar or jaggery, dried fruit, and nuts are stuffed between layers of rice starch that resemble paper. Sweet's Telugu name comes from the words for "coating" and "sheet" (pootha and reku, respectively), which together form the word for "sheet" in the plural form (rekulu). The dessert is commonly served at weddings, religious ceremonies, and other celebrations.
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