MUST TRY DISHES OF ANDHRA PRADESH

MUST TRY DISHES OF ANDHRA PRADESH

When it comes to dishes of Andhra Pradesh & Telangana dishes; a strong caveat: Dishes can be extremely spicy. So, approach with caution. That said, there isn’t a great deal of fun if you tone it down too much which will rob the dishes of its authenticity.

The reasons as to why Andhra Pradesh & Telangana (both states were together till 2014 share a similar culture with a common language called Telegu) dishes are chilli-hot are varied but the general conjecture is this: chilies aren’t native to India. They were introduced by the Portuguese in the 16th century. The fertile plains of Andhra — especially Guntur district — turned out to be perfect for chili cultivation, and the locals didn’t hold back. Today, Guntur is one of the world’s largest chili producers.

People took up to chilies perhaps because it was so abundantly available. Spicy food makes you sweat, which actually helps cool the body — something that fits well with Andhra's hot and humid climate. So, use of chili wasn’t just flavour — it was functional.

Before refrigeration, pickling with chilies was a way to preserve vegetables and add zing to meals. Over time, “that pickled punch” may have made its way into daily cooking in Andhra/Telangana.

Whatever may have been the reasons, today in Andhra/Telangana cuisine, spice isn't just tolerated — it’s a badge of honour.

There are milder options but authentic or even semi-authentic Andhra food can be a thrilling adventure for the Western palate — but it’s not for the faint of tongue.

Let’s get our tongues wet — cautiously. Shall we?

Much like their Tamil neighbours, the folks in Andhra love their idlis and dosas — but with a fiery twist. Enter karam podi — a super-spicy lentil-chili powder that’s generously sprinkled (or let's be honest, smothered) over the idlis, often with a dollop of ghee to seal the deal. Breakfast here doesn’t whisper; it roars.

Apart from their breakfast cousins shared with Tamil Nadu — like idli and dosa — Andhra kitchens boast unique morning staples of their own. Think Pesarattu, a crisp green gram crepe; Upma, comfort food with a savory punch; and the lesser-known but much-loved Bapatla Atukulu (flattened rice dish) that proves breakfast here is as diverse as it is delicious.

There’s really nothing more to say about idli or dosa — I’ve already written about them in my Tamil Nadu dishes post. But here in Andhra, it’s not the idli that’s the headline — it’s what goes on it: the fiery, flavor-packed karam podi. This isn’t your average sprinkle — it’s a full-blown wake-up call disguised as breakfast.

Let’s start with something appetizing and come to Karam Podi just a little later.

Ulavu Charu is a traditional Andhra soup made primarily from horse gram (known as ulavalu in Telugu). Horse gram is a small, reddish-brown legume that is packed with protein and nutrients, making it a healthy and hearty addition to the diet – particularly for weight loss.

The soup is prepared by boiling horse gram with a mix of spices, tamarind, and sometimes tomatoes to create a tangy, spicy, and savoury broth. It is often flavoured with garlic, cumin, coriander, and mustard seeds, creating a comforting and robust flavour. The soup is usually served hot, often as an accompaniment to rice, or enjoyed as a standalone dish, particularly in colder weather or as a rejuvenating tonic.

Horse Gram picture by Prathyush Thomas from Wikimedia commons licensed under GFDL 1.2

Karam Podi: Colloquially—and half-jokingly—known as “Gunpowder” (because if you're not used to it, that's exactly how it hits you), Karam Podi is a coarse, fiery powder made from dry red chilies, urad dal (split black gram), chana dal (split chickpeas), coriander seeds, garlic, tamarind, and just enough salt to keep things dangerously delicious. Sometimes with a hint of sesame seeds, curry leaves, or desiccated coconut for flavour variation.

Usually paired with breakfast staples like idli, dosa, or even Upma in Andhra and Telangana, Karam Podi also has a proud reputation for being eaten “just like that”—a phrase that, in this case, means fearless folks happily spooning it straight into their mouths like it’s a casual snack and not a fire drill for your face. Remember when I said spice consumption is a “Badge of Honour” here?

Pesarattu: is a crisp crepe—or a thin pancake, if you will—a close cousin of the dosa, but with a little different DNA. Instead of the usual rice and urad dal combo, its batter is made primarily from green gram (whole moong dal), often soaked and blended with ginger, green chilies, cumin, and occasionally a bit of rice or onion for texture and kick. Light but spicy again. It is usually had with allam pachadi (that’s a zesty ginger chutney and Karam Podi of course

Upma: may sound like a simple dish—literally just “salt” and “flour” if you go by the name—but across India, it’s a shape shifter. What goes into an Upma can vary wildly depending on the state (and sometimes even the household). In some places, it’s made with rava (semolina), elsewhere it might be rice flour, wheat, millets, or even vermicelli. What remain common are the mustard seeds and curry leaves.

Along with chopped onions, tomatoes, and any other light veggies you feel like tossing in, Upma is typically half-roasted in a bit of oil and then half-boiled to a soft, slightly mushy consistency that somehow manages to be both comforting and filling. In Andhra kitchens, the base is most often rava (semolina) or poha (flattened rice)—depending on the mood, the weather, or the person cooking it. This dish also pair well with allam pachadi (that’s a zesty ginger chutney and Karam Podi of course.

Andhra Thali: While the idea of a Thali is pretty much universal across states, the items that fill it can vary wildly. So, if you're new to this, don’t expect the Thali to be the same everywhere — each state has its own spin on the spread!

An Andhra Thali is nothing short of an explosive flavour journey. There can be so many dishes in the Andhra Thali (some items corresponding to the Tamil Nadu Thali, like sambar, rasam, buttermilk etc).

However, if I had to reduce a basic Andhra Thali to an acronym based on its essentials, it’d be PPPKV: Pappu (dal or lentils preparation), Pulusu (a tamarind based stew with vegetables/fish), Vepudu (stir-fry of vegetables/chicken/fish/meat), Pachadi (type(s) of chutney(s)), and Karam Podi. It sounds like a secret code — and honestly, it is a code… to unlocking maximum spice and satisfaction.

Andhra Meals photo by United Hotel Management from Wikimedia commons licensed under CC by SA-4.0

Hyderabadi Biryani: Before we dive into a virtual plate of Hyderabadi Biryani (prepare your taste buds!), let’s take a moment for a little Biryani mystery - a bit like the "who invented the sandwich?

Legend has it that Mumtaz Mahal, wife of Emperor Shah Jahan (yes, the one the Taj Mahal was built for), once visited an army barrack and found the soldiers malnourished. She asked the royal kitchen to prepare a nutritious one-pot meal combining rice, meat, and spices. Thus, the biryani — nutritious, filling, and delicious — was born.

Biryani began as a Persian-inspired royal dish, adapted in Indian kitchens through centuries of Mughal rule, local influences, and spice alchemy. Today, it's less a dish and more a national obsession — with every region laying claim to its "best" version.

Once born its clones evolved into distinct regional variants, each reflecting local tastes, ingredients, and culinary influences: Like the Lucknowi (Awadhi) Biryani: Subtle, fragrant, slow-cooked, Kolkata Biryani: Introduced by Nawab Wajid Ali Shah, includes potatoes!, Malabar Biryani (Kerala): Coastal, lightly spiced, often with fish, Dindigul & Ambur Biryani (Tamil Nadu): Tangy, peppery, and made with short-grain rice instead of the long grain Basmati & the Hyderabadi Biryani of course: Nizami grandeur + South Indian spice.

The Biryani recipe, with its intricate blend of spices and methods, was seen as a form of cultural and culinary wealth. Some say that chefs, knowing their skills were irreplaceable, would offer up the secrets of these recipes in exchange for their safety or freedom. Whether this was a widespread practice or more of a romanticized legend is hard to confirm, but it certainly highlights just how much people valued these culinary treasures!

Now, coming to the Hyderabadi Biryani per se…..

Hyderabadi Biryani is a fragrant, flavorful, and iconic rice dish that represents the rich culinary tradition of Hyderabad, India. It is a unique blend of long-grain basmati rice, tender marinated meat (typically chicken, mutton, or beef), aromatic spices, and herbs like saffron, mint, and cilantro. There are two variants of Hyderabadi Biryani;

Kacchi Biryani (Raw Biryani): The marinated meat is layered with partially cooked rice and then slow-cooked (dum-cooked, meaning pressure cooked) together. The meat cooks in its own juices, making it incredibly flavorful and tender.

Pakki Biryani (Cooked Biryani): In this version, the meat is pre-cooked, and then mixed with partially cooked rice before being slow-cooked together.

Hyderabadi Chicken Biryani photo by S-fairy from Wikimedia commons licensed under CC by SA-4.0

Yes. There is a vegetarian version of Hyderabadi Biryani! It is prepared similarly to the traditional meat-based Hyderabadi Biryani but with a variety of vegetables in place of meat.

Fish Pulusu is a popular Andhra-style fish curry that's known for its tangy and spicy flavours. It is a stew-like dish made with fish, typically a firm variety like seer fish or katla, and cooked in rich, tamarind-based gravy. The tanginess from the tamarind and the heat from the spices (like red chili powder, mustard seeds, and curry leaves) give this dish its signature bold and vibrant flavour. The fish is cooked in a flavourful mix of onions, tomatoes, garlic, and tamarind pulp, creating a thick, aromatic sauce that complements the delicate fish. Often served steamed rice, Fish Pulusu is a hearty dish, especially loved in coastal regions of Andhra Pradesh.

Fish Pulusu photo by MonishaPerli from Wikimedia commons licensed under CC by SA-4.0

A famous Gongura based dish of Andhra is:

Gongura Mutton: A rich and flavourful dish where the leaves are cooked with mutton, creating a tender, spicy, and tangy curry that’s beloved by locals. Gongura Pappu: A dal preparation with Gongura leaves, lending a tart flavour to the lentils & Gongura Pickle: Another common way to preserve this tangy leaf, giving it a longer shelf life and that extra hit of spice.

Dondakaya is the Telugu name for ivy gourd (Coccinia grandis), a small, elongated gherkin that's popular in South Indian cuisine, especially in Andhra Pradesh and Telangana. In English, it’s sometimes referred to as "little gourd" or "baby watermelon" because of its shape and size, though it's not related to watermelons at all. In Andhra cuisine, Dondakaya is often prepared in a variety of ways, such as stir-fried, stuffed, or cooked in gravies. One popular dish is Dondakaya Curry, where the ivy gourd is sliced and cooked with onions, tomatoes, mustard seeds, and other spices. The texture is crispy on the outside, with a tender interior that absorbs the flavours of the spices.

It’s a humble yet delicious vegetable, often paired with rice or roti.

Bongulo Chicken is a smoky, spice-packed dish with roots in the tribal heartlands of Andhra Pradesh. Traditionally prepared by the indigenous communities, this rustic delicacy involves marinating chicken in a rich blend of Andhra spices before cooking it inside bamboo shafts over a charcoal fire. This ancient method not only imparts a beautiful smokiness but also enhances the natural flavours of the chicken, creating a dish that is both bold and aromatic. Once a tribal preparation, Bongulo Chicken has made its way into the broader food culture of Andhra Pradesh, offering a taste of authentic village-style cooking with a uniquely smoky twist. Bongulo Chicken is typically a dry dish, often served as a smoky, spiced meat that's perfect for pairing with rice or roti.

Royala Yeppadu is an Andhra-style prawn curry that is incredibly popular in coastal regions of Andhra Pradesh. Royala means prawns (or shrimp), and Yeppadu refers to the cooking method, which is essentially a spicy, tangy preparation. The prawns are cooked in rich, flavourful gravy made with onions, tomatoes, ginger-garlic paste, and a variety of spices like red chili powder, turmeric, coriander, and cumin.

The dish is typically simmered in a tangy base, often incorporating tamarind or kokum (Garcinia Indica) to give it that signature sour kick, which balances perfectly with the heat from the spices. The prawns absorb all the wonderful flavours, making it a fragrant and aromatic dish. The curry can be served with cooked rice, roti, or steamed rice, and it is a favorite for those who enjoy spicy, seafood-based curries.

Gutti Vankaya Kura (Andhra style Egg plant curry) photo by Nare Lakshmi Devi from Wikimedia commons licensed under CC by SA-4.0

Andhra Prawn curry photo by Keerthi93 from Wikimedia commons licensed under CC by Sa-4.0

Gutti Vankaya Kura is a beloved Andhra-style stuffed eggplant dish. It’s made by stuffing small, tender eggplants with a flavourful spice mix and then slow-cooking them in rich, spicy gravy. The stuffing typically includes a combination of peanut powder, sesame seeds, coconut, tamarind, and a blend of traditional spices like red chili powder, turmeric, coriander, and cumin, making it a savoury and aromatic dish.

The stuffed eggplants are then cooked in a pan or a shallow fry until they become tender and absorb the rich flavours of the stuffing. The flavourful vegetarian option is usually served with rice or roti.

Gongura: sorrel leaf in English has a distinctive sour flavour, which comes from the natural oxalic acid in the leaves, giving it that perfect punchy tanginess that pairs wonderfully with spicy and savoury dishes. Usually made into a chutney (Pachadi in Telegu), Gongura chutney is a popular, zesty chutney made with the leaves, sometimes mixed with red chilies, garlic, and tamarind. It’s a favourite condiment to serve with rice or dosas.

Dondakaya fry photo by kiramayi89 from Wikimedia commons licensed under CC by SA-4.0

Some beverages of Andhra…..

Paanakam is a traditional sweet, spiced beverage that is especially popular in South India, particularly during festivals like Sri Rama Navami (God Rama’s birthday). It’s a refreshing and cooling drink made with jaggery, water, cardamom, and ginger. Sometimes, a few lemon or lime slices are added for a tangy twist.

The drink has a perfect balance of sweet, spicy, and tangy flavours. The jaggery provides natural sweetness, while the ginger and cardamom lend it a mild spiciness and warmth. The drink is usually served chilled, making it a perfect refreshing drink for hot days or festive occasions. Some health benefits; Ginger aids digestion, while jaggery is considered a natural detoxifier and is believed to help with anaemia.

Panakam photo by Nithyasrm from Wikimedia commons licensed under CC by Sa-4.0

Soda Rasam is a fun, refreshing and an interesting playful twist on the traditional rasam, a tangy, spicy soup that is a staple in South Indian cuisine. What makes Soda Rasam unique is the addition of carbonated soda (usually club soda or lemon soda) instead of water, which gives it a light, fizzy texture and adds a playful, refreshing quality to the dish.

Just like traditional rasam, it’s made with a spicy, tangy base using tamarind, tomato, rasam powder, and a variety of spices such as mustard seeds, cumin, black pepper, and coriander. The soda elevates the experience by giving the soup an effervescent, slightly zesty kick, which is perfect for hot weather or as an appetizer.

The nearest equivalent would be trying tomato soup with sparkling water!

Majjika is a refreshing, cooling yogurt-based drink that is typically served alongside a thali to cool off the palate after a spicy meal. Majjika is yogurt churned with water, and sometimes a pinch of salt, cumin powder, and coriander are added to enhance the flavour. It can also be seasoned with ginger or green chilies for a bit of a kick. In some versions, it may also include finely chopped curry leaves or cilantro for added freshness and to aid digestion.

If you've braved the fiery heat of Mexican or Thai dishes and are seeking your next challenge, Andhra's answer is Avakaya—a pickle that not only delivers an intense chili heat, but also packs a serious punch with its spicy, oil-laden richness.

Avakaya (or Avakai) is the undisputed queen of Andhra pickles—a fiery, fragrant, and full-bodied mango pickle that’s practically a religion in Telugu households. The name "Avakaya" comes from "avu" (mustard) and "kaya" (raw mango), which are the two stars of the show.

It’s made using raw, sour mango pieces, generously coated in a robust mixture of ground mustard seeds, red chili powder, fenugreek seeds, salt, and pickled in sesame oil. No cooking required—this is a pickle that matures in its own time, with all the flavours slowly infusing into the mango chunks.

This pickle is bold, spicy, and tangy, and is usually served with hot steamed rice and a dollop of ghee— a simple combo; yet one that can make even the simplest meal feel like a feast.

Let’s complete our Andhra meal with a little dessert.

Potharekkulu is a traditional Andhra dessert that is quite unique in its preparation and flavour. Often referred to as "Andhra Paper Sweet," it is made from very thin, paper-like sheets of rice flour that are stacked together with a sweet filling. The texture of these sheets is almost like edible parchment, and they are usually layered with jaggery syrup, ghee, and sometimes a sprinkling of cardamom or coconut for added flavour.

GI tagged snacks of Andhra Pradesh

Tirupati Laddu: An iconic offering from the Tirumala Venkateswara Temple, this laddu is made from gram flour, sugar, ghee, and dry fruits, and is distributed as prasadam to devotees.

Bandar Laddu: Originating from Machilipatnam (formerly known as Bandar), this sweet is crafted from chickpea flour, sugar, and ghee, known for its rich taste and soft texture.

Tirupati Laddu by Thamizpparithi Maari from Wikimedia commons licensed under CC by SA-4.0

Bandar Laddu photo by Bal1234 from Wikimedia commons licensed under CC by SA-4.0

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