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If you carefully study the food consumed by the people of Andhra and Telangana, then you will find that they have a subconscious inclination towards spicy food. The similarity between the cuisine of Andhra and Telangana can also be attributed to the fact that Telangana became an autonomous state just a decade back in 2014 after its separation from Andhra Pradesh. Even though lands have been divided, we cannot segregate food and flavours between the people of these two states. On that note, let's take you through the exquisite cuisine of both Andhra Pradesh and Telangana and some fiery delicacies that people of these two states enjoy among each other.
* Gongura Mutton
This is a succulent mutton curry that is made with the help of Gongura leaves. It is a very simple and easy-to-make recipe that can be prepared instantly. All you need to do to make this recipe is cook your mutton with the mixture of some selected spices separately. Side-by-side you must make a paste out of your Gongura leaves and vegetable oil. Once your mutton is cooked properly, add some sautéed onions, green chillies, and your Gongura paste on the top. Season the whole recipe with some salt and pepper. This mutton curry has very contrasting flavours of tangy Gongura leaves and savoury mutton. It is a very popular recipe in both Andhra Pradesh and Telangana among mutton lovers.
* Pullihora
Pulihora is a celebratory dish and is cooked to celebrate special occasions and festivals. It is made by preparing a thick slurry of boiled tamarind, sugar, salt, and some water. All this mixture is combined with yellow rice cooked by adding turmeric. Lots of peanuts, mustard, seeds, curry, leaves and green chillies are fried in some vegetable oil. To add more soreness to the recipe you can also add some raw mangoes or lemon juice. It is a very easy-to-make recipe and is quite delicious and fulfilling at the same time. If you want to eat something tangy and spicy, then it can be a perfect dish for you.
Image Credits- Unsplash
* Kodikura
Chicken is among the most popular meats in India and it is impossible to not have a chicken-based recipe in Telangana and Andhra cuisine. This is an Andhra-style, chicken curry recipe and has a lot of regional variations as well. It is used in making coconut, sesame seeds and poppy seeds. Chicken is marinated with the help of a lot of heavy ground, spices like turmeric, garam masala, red chilli powder, and others. After marinating the chicken properly, separate gravy is prepared by using coconut milk, cashews and finely chopped tomatoes and onions. Also, a lot of ginger-garlic paste is added to the gravy. Now you can add your marinated chicken to the meal that you have prepared separately. Cook all this together on low heat for some time and serve it with fresh rice.
Video Credits- Sandip Varghese
* Avai Pickle
Avai is a staple food for most people of Andhra Pradesh and Telangana because it's finger-licking good. It is one of the many types of Achaar varieties that you can prepare at home. To make this recipe you have to take raw mangoes and cut them into small pieces. Now mix them with a lot of chilli powder, salt, mustard powder and oil. Leave this mixture for at least two days to get marinated properly. The recipe of this Achaar is very elaborate. So consistency is the key if you want to make it properly. The shelf life of this Achaar is very long and it can be easily stored for at least a year. You must take care of the proportions of the ingredients that you use depending upon the quantity of tickle you want to cook. It tastes best with plain dal and khichadi and can enhance the flavour of any basic food instantly.
Image Credits- Pexels
* Panasa Pottu Kura
It is a special curry that is made from the husk of jackfruit. Initially, you might be hesitant to make this recipe at home but it is delicious in taste. Also, it is a very healthy recipe as it mainly contains green vegetables. To make this dry curry, you have to shred the husk of jackfruit. Now take mustard seeds, jeera and your basic spices like red chilli, turmeric, Garam masala, and other things. Wash your jackfruit properly and cook it in a pan with some oil until it gets soft. Mix all your spices with the and add tamarind paste to the cooked jackfruit. Add some red chillies and a few drops of water as an extra step. Let it cook on low heat for some time. You can enjoy this with your chapatis.
These are some of the many spicy and savoury dishes from Andhra Pradesh. Although we can't jot down all the possible fiery dishes from these two dynamic states, we have tried our best to list down the favourite recipes of the people from these states.
