A cuisine that is too spicy with loads of varieties is that of Andhra Pradesh. If you ever think that only dosa, idly and smabhar is what you can get in South India, especially in Andhra Pradesh, take a look at this list.

Pesarattu:

If still dosas come to your mind, find this unique variety of dosa that belongs to Andhra Pradesh. Unlike usual dosas, green dal replaces rice and urad dal. The green lentils are soaked overnight and ground into batter with chillies and ginger. Make usual dosas after you add salt and garnish with chopped onions. Eat hot pesarattu with coconut or ginger chutney.

Image Source –  Flickr @ Sanjay Borra

Kanda Bachali Kura:

Kura is curry and by Kanda and Bachali it means ‘yam’ and ‘spinach.’ All you need to do is cut yam into cubes, wash and cook for 15 minutes. Meanwhile let the mustard seeds split in a pan, then add clean and cut Malabar leaves and let it cook without water in medium flame and add tamarind pulp. After 10 minutes, add boiled yam, salt, turmeric powder, chilli powder and mix well. A delicious curry is ready.

Hyderabadi Biriyani:

Even if you have not been to Hyderabad, Andhra Pradesh, this is a frequently heard dish. This favourite dish of Hyderabad Nizams has the flavours of diverse cultures, and you can never find this Dum Biriyani tasting lesser than heart’s content. Sliced chicken is marinated with salt, turmeric and lemon juice overnight. Add usual spices to the oil and add rice and cook for 3 minutes. This is where variation begins. Spread rice in a flat vessel and place chicken and again layer of rice. Make a few layers, add some saffron, cook in a pan for 10 minutes at high flame, and then 10 minutes at low flame. Switch the flames for thrice. Take off the cover and mix the biriyani, you cannot resist.

Image Source –  Flickr @ raghavendra patlolla

Gongura:

Gongura and the people of Andhra Pradesh are inseparable. Cook gongura, split pigeon peas, and green chillies in a cooker. Ensure that you can mash the dal. Add salt, and then let cumin seeds split in and add the dal and gongura mixture. Take with rotis or even with rice.

Natu Kodi Kura:

Marinate chicken with chilli powder, turmeric powder and coriander powder for 2 hours before cooking. Heat oil in a pan and let cumin seeds splutter; add chopped onion and sauté till brown. Now add chicken and cook till it is done almost. Sauté to remove water and till chicken turns brown. Add freshly crushed pepper powder, vinegar and garam masala. This village chicken gravy is satiating.

Royyala Vepudu:

Addicted to prawn? Then you can never stop eating Andhra Prawn Fry. Peel the prawns; let them cook with turmeric powder, green chilli powder, and ginger garlic paste at a low flame. Then sauté oil, green chillies, ginger paste in a pan with oil one by one. Add the prawns; wait till the water evaporates to add cumin powder, red chilli powder, and coriander powder. At last, add garam masala, corn flour and sesame seeds.

Punugulu:

Too heavy with these dishes? Here is a snack that is simple to make and yet lip-smacking. Mix dosa batter and idly batter with rice flour of 2 tsp, chopped onion, green chillies and curry leaves. Add a little salt, and then deep fry. Pakoras like snack ready to be served with tea.

Image Source –  Flickr @ Neelima Perni

Puliogara:

There are different variations to cook. But the ingredients are same like tamarind, rice, channa dal, red chillies, coriander seeds and hing. The secret lies in the gravy made with tamarind pulp and other stuffs. Mix with rice and you would be spellbound by the taste.

Chandrakanthalu:

This dish would leave you drooling for sure. Made with moong dal ground after soaking for a few hours, an equal amount of sugar is added to the paste. This mixture is cooked at a medium flame till it turns thick. Pour in a greased plate and cut into small pieces. Then deep fry this mouth-watering dish.

Gongurapachadi:

If you have ever tasted this once, then it is no surprise you love to know its recipe. Take gongura leaves, wash and dry with towel. Fry in a little oil to take water out, let it cool and grind it. Roast coriander seeds and fenugreek seeds, make a powder of these. Add this to gongurapachadi, and temper mustard, asafoetida, red chillies and garlic. Pour this in the pachadi. Eat with steaming hot rice and get lost in the taste.

Image Source –  Flickr @ Bujji

10 amazing foods of Andhra Pradesh you should never miss are listed above. Try them and have a treat!