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The southernmost part of Andhra Pradesh, Rayalaseema, includes the cities of Anantapur, Chittoor, Kadapa, and Kurnool. Due to its proximity to both Chettinad (Tamil Nadu) and Karnataka, the cuisine reflects elements from both of these neighboring regions. Spicy, sour, and salty are the hallmarks of Rayaloori cooking.
The spicy food from Rayalaseema is not for the faint of heart, but for those who can handle the heat, it is a true culinary adventure.
Famous Dishes of Rayalaseema Cuisine
- Kodi Kura
One of the most iconic dishes from the Rayalaseema region is the Andhra-style chicken curry, also known as "Kodi Kura." This dish is made with a blend of chili peppers, including the extremely spicy and flavorful Guntur chili pepper, and cooked in a thick and flavorful sauce. It is served with rice or roti. Every home in Andhra Pradesh and Telangana has a different way of making it. In coastal Andhra, some cooks use coconut milk or ground coconut paste instead of tomatoes. Another variant replaces the tomatoes with yoghurt.
- Gunta Punugulu
Fermented urad dal (black gram) and rice batter are shaped into small, spherical dumplings, which are a popular breakfast food in Rayalaseema. Punugulu is a popular street food in Andhra Pradesh and Telangana, while the Telugu word "gunta" can be used as a unit of measurement or to describe a cavity in the ground. Golden brown and soft, this dumpling is a Rayalaseema specialty. It is traditionally served with coconut chutney or a homemade pickle.
- Gongura Mutton
One of the staples of traditional Telangana cooking is gongura mutton. Gongura leaves (sorrel leaves in English) lend a unique flavor to the dish. Mutton curry gets an interesting twist from the sour gongura leaves. There are two types of gongura leaves, each with a different stem color. Since gongura leaves are high in iron, eating them can help prevent anemia. Furthermore, the high fiber content of gongura leaves aids in digestion. They are also an excellent resource for vitamins A and C.
- Mirchi Bajji Uggani
Uggani, a traditional breakfast dish in the Rayalaseema region, is made with puffed rice that has been soaked in water. This staple of the Rayalaseema region shares a cooking style with the ubiquitous "upma" and goes by the name "borrugula upma." Vegetables like carrots and onions are fried with the puffed rice and then sauteed with spices like cumin and mustard seeds. Most commonly, mirchi bajjis (chili fritters) are served alongside uggani.
- Andhra Avakkai
The Rayalaseema region is also famous for its spicy pickles, known as Andhra Avakkai. These pickles are made with a variety of chili peppers, including the Guntur chili pepper, and served as a side dish or as a condiment for rice and roti.
- Royyala Iguru
Rayalaseema cuisine relies heavily on its abundant seafood, which is prepared and served in a variety of ways, including the Royyala Iguru. Andhra Royallu Iguru is a seafood curry dish that features fresh prawns cooked with onions, Indian spices, and masala. The Rayalaseema spices and caramelized onions complement each other nicely. The curry is moist, but the gravy is not watery. The garam masala makes it thicker and drier, and the extra heat comes from the spice. The prawns are cooked so that they absorb all of the flavors from the gravy and are tender throughout. Hot steamed rice is the typical accompaniment to this spicy dish.
- Pandu Mirchi Pachadi
Every family has a special place in their hearts for this fiery pickle, a traditional hot and spicy pickle with a prominent role in Andhra cuisine. With a tantalizing blend of sweetness and sourness from tamarind, spice and heat from the chilies themselves, and the distinct flavor of garlic, this pickle is prepared in the summer, when red chiles are in abundance thanks to the harvest. Known as Lal Mirch ka Aachar in Hindi, red chili peppers, garlic, tamarind, salt, mustard seeds, and fenugreek seeds go into making this spicy pickle.
- Kadapa Karam Dosa
Rayalaseema is known for its extremely spicy karam dosas. The dosa gets its fiery flavor from the chutney that's spread on it as it's being fried. Famous in the Kadapa district, Karam dosas are best when served with a chutney called Bombay chutney.
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Kadapa is home to numerous variations on the karam dosa. There are numerous popular karam dosa varieties, including erra karam (red chili powder dosa), pachi karam (raw or green chili powder), and mixed karam dosa. The erra karam dosa is topped with a chutney made of red chilies, garlic, onion, and mustard seeds, and then pappu podi (roasted gram flour) is added to tone down the heat. Rayalaseema residents put a chutney made of green chilies, onions, and coriander on their pachi karam dosa. The mixed karam dosa includes both chutneys, making it one of the spiciest dishes even by Rayalaseema standards.
The Rayalaseema region is also known for its spicy dry fruits and nut-based delicacies. The dried fruits and nuts are soaked in oil and then seasoned with a blend of chili peppers and a variety of other spices, such as turmeric, cumin, and coriander. These delicacies are known for their spicy, nutty flavor and are a popular snack in the region.
Whether you're looking for a spicy dish or a healthy option, Rayalaseema cuisine has something to offer everyone. So, why not go on a spine-tingling journey through Rayalaseema cuisine and discover the unique flavors and ingredients of this area?
