Telangana cuisine

Telangana in its cuisine, there is special place for rotis made from millet, such as jonna rotte (sorghum), sajja rotte (penisetum), or Sarva Pindi" and Uppudi Pindi (broken rice). In Telangana a gravy or curry is called Koora and Pulusu in based on Tamarind. A deep fry reduction of the same is called Vepudu. Kodi pulusu and vepudu are popular dishes in meat. Vankaya (Brinjal), Aloogadda (potato) koora & fry are some of the many varieties of vegetable dishes.[1] Telangana palakoora is a spinach dish cooked with lentils eaten with steamed rice and rotis. Peanuts are added as special attraction and in Karimnagar District, cashew nuts are added.

Popular Telangana curry dishes (known as Koora) include Boti (derived from mutton) and Phunti Koora made out of Red Sorrel leaves. Potlakaya pulusu, or Snake gourd stew is one of the daily staple dish.Many Telangana dishes are altered as per their own taste but the root ingredients are similar. Sakinalu is the most popular snack made of rice flour during festivals like Dusshera and Sankranthi making it very delicious and one of its kind fritters of South India.[2]

Recent years has seen a resurgence of Telangana cuisines in restaurants around Hyderabad with the availability of Telangana thali dish for lunch.[2]

Various types of Lentils (Pappulu) and millets for sale in market

In Telangana regions Tamarind, red chilies (koraivikaram) and Asafoetida are predominantly used in Telangana cooking. Roselle is a major staple used extensively in curries and pickles. [3]

Pesara (moong-dal) pulusu

Various types of lentils (pappulu) and millet for sale at a marke

• Sarva pindi, a spicy pancake, is a common breakfast, made from rice flour, chana dal, ginger, garlic, sesame seeds, curry leaves, and green chilis.[1]
• Puntikura chana dal: A vegetarian alternative to 'gongura ghosht', consisting of chana dal cooked in spices and tempered with mustard and curry leaves.
• Bachali kura: A tangy spinach curry cooked with tamarind paste.
• Pachi pulusu: A spicy, raw rasam made with tamarind, chili, and onions. Prepared mainly in summer.
• Rail palaram: a traditional food made from rice flour. Steamed rice flour balls are stir-fried with soaked chana dal, curry leaves, green chilis, onion, and grated fresh coconut.

• Ooru kodi pulusu, a chicken curry
• Golichina Mamsam, a spicy fried mutton dish
• Ankapur chicken, a spicy chicken curry
• Boti curry, curried lamb gizzards
• Kaalla kura (paya), goat leg curry
• Mutton curry

• Jonna gatka
• Makka gatka
• Ambali, a vegetarian summer drink/porridge common in Karnataka.[4]
• Makka rotti
• Kudumulu
• Passham, a sweet with two varieties: one with jaggery and milk, and the other with talukalu prepared from dough.
• Odapa
• Pyalalu
• Sabhudhana upma
• Antuvuls, also called bajji (pulusu with vegetables)
• Kadambam
• Makka gudaalu
• Bebarla gudaalu
• Sala pachi pulusu
• Challa charu, a dish prepared by tempering buttermilk
• Atukulu
• Makkajona garelu
• Ponganallu
• Sajja kudumulu with onion chutney
• Sadhulu, varieties of rice, mainly cooked for the Sadhula Bathukama festival. Typically prepared in the following flavors: sesame (nuvulu), groundnuts (palilu), Bengal gram (putnalu), coconut (kobari), tamarind (chintapandu pulusu), lemon (nimakaya), mango (mamidikaya), yogurt (perugu)
• Guddalu, prepared with different beans, corn, chana, and sprouts, along with spices and onions.
• Garje, a sweet filled with lentils and either sugar or jaggery.
• Rotu tokkulu, prepared by semi-frying vegetables, grinding them, and then adding thadka.
• Kallegura (a.k.a. kallegalapula kura), a mixed vegetable curry, generally prepared during the Sankranti festival