Telangana Cuisine

A look at Telangana cuisine

Telangana cuisine is known for its gutsy and robust flavours. The food is a clever blend of spices and herbs. Tamarind, red chilies (koraivikaram) and asafoetida are predominantly used in Telangana cooking. 'Puntikura' (Gongura) is another staple that is used extensively to make curries and pickles. Take a look at some popular dishes of this red-hot cuisine.

Telangana cuisine is known for its gutsy and robust flavours. The food is a clever blend of spices and herbs. Tamarind, red chilies (koraivikaram) and asafoetida are predominantly used in Telangana cooking. 'Puntikura' (Gongura) is another staple that is used extensively to make curries and pickles. Take a look at some popular dishes of this red-hot cuisine.

Royyala Kura: Prawns are cooked in a tangy paste of tamarind and onion.

 Oorru Kodi Pulusu: It's a bold and flavourful country chicken curry.

Gongura Chana Dal: A vegetarian alternative to 'Gongura Ghosht', chana dal is cooked in spices and tempered with mustard and curry leaves.

Endu Chapala Vankaya: A pungent dry fish gravy cooked with brinjal.

Bachali Kura: A tangy spinach curry cooked with a generous dose of tamarind paste.

Golichina Mamsam: A searingly spicy mutton fry.

Koodi Gudla Pulusu: Egg curry flecked with chopped onions, green chilies and bright bits of coriander.

Chapala Pulusu: A luscious fish curry redolent with freshly ground spices.

 Pachi Pulusu: A spicy-sour rasam made with tamarind, chili and onions.

Talakaya Kura: A hearty, rustic meat gravy with bold flavours.

Biryani: Rice cooked on a bed of spices and meat.

Undralla Payasam: A pudding made with wheat flour, milk and ghee.

Avakkai Urugai (mango pickle) and Gongkura Pachadi are other popular specialities of the cuisine.

The curries are usually served with Bagara rice (Basmati rice cooked with aromatics), Sajja roti (Millet flatbread) or Jonna roti (Jowar flatbread).

Let us know about your favourite dishes from this cuisine by leaving a comment below.