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 Last Updated : Sep 26,2019


आंध्र प्रदेश के विविध व्यंजन - हिन्दी में पढ़ें (Andhra Cuisine recipes in Hindi)
આંધ્ર પ્રદેશના વિવિધ વ્યંજન - ગુજરાતી માં વાંચો (Andhra Cuisine recipes in Gujarati)

Andhra Recipes, Best of Telugu Foods

The region spanning Andhra Pradesh and Telangana has its own style of cooking, which is marked by tangy and spicy notes. The region is one of the main producers of rice and chillies in South India, and it shows in their food too.

Idli
Idli

Like the rest of South India, Idli, Dosa and Vada are popular breakfast dishes in Andhra Pradesh too. The Telugu people also love Upma. Apart from semolina, they also make Upma with atukulu, as poha is known there. One of their classic tiffin dishes is the Pesarattu, a dosa-like pancake made of green moong and rice. It has a unique texture and rustic taste, which is very satiating and appealing too. In restaurants, they serve a special variant of the Pesarattu, which is stuffed with Upma! Two snacks in one shot, this is very filling and if you are a poor eater, it can be quite difficult to finish by yourself. Puris, millet-based rotis and chapatti are also enjoyed for breakfast as well as dinner. These are served with dry spice powders, chutneys and tangy indigenous sauces.

Lunch is a rice based meal in South India

Cucumber PachadiCucumber Pachadi

Lunch, like the rest of South India, is a rice-based meal. Rice, topped with dollops of ghee, is served with a range of vegetable curries and dal. When you see the word ‘pappu’ in a dish’s name, you can understand that it comprises dal. It may be plain or combined with veggies. Usually, a meal begins with rice mixed with pappu and enjoyed with a spicy oorgaya (pickle). Other main course dishes are koora (dry or semi-dry subzi), pulusu (sour and tangy gravy made of tamarind, tomatoes, sour curd or raw mangoes), pachadi (a spicy and saucy accompaniment), charu or rasam (a thin, soupy dish that is mixed with rice), curds, and so on. Pulihore, a peppy rice preparation with tamarind and spices, is much-loved by the Telugu folks and everyone who tastes it!

Gongura Chutney
Gongura Chutney

Telugu cuisine is generally very spicy. Unlike other cuisines where the pickle is merely an accompaniment, here it is like the highlight of every meal! The Telugu pickle repertoire is like none you’ve seen before. There is a mind-boggling variety of pickles, made with everything from tomatoes to mangoes spiced with mustard, fenugreek and red chillies. The fiery red colour and spicy aroma are quite inviting! To balance the high spice levels, the Telugu people also consume a lot of ghee and curds with their meal.

Khubani ka MeethaKhubani ka Meetha

When one speaks of Telugu cuisine, it is impossible to ignore Hyderabadi cuisine, which has a distinct Nawabi touch. It is most famous for Hyderabadi Biryani, which is on the to-do list of most tourists. As a logical extension, the Kormas are equally famous. Although typically non-vegetarian, there are vegetarian versions too, which are popular in most restaurants. Hyderabadi cuisine is also known for its unique, mouth-watering desserts. The desserts are very rich, with a luxuriant feel. Lots of milk products and dry fruits are used in these. Khubani ka Meetha is a special dessert made with apricots and almonds, while Double ka Meetha features a mind-boggling array of ingredients including bread and mava to give a royal experience. Hyderabad is also well-known for special varieties of biscuits like Osmania Biscuit and Karachi Biscuit, and tourists go back loaded with boxes of these for consumption and gifting.

Andhra Recipes, Subzis

Gongura Pulihora RecipeGongura Pulihora Recipe

Veggies like ivy gourd, bottle gourd, brinjal, tomatoes and raw mangoes are used a lot in Telugu cuisine. Gongura, a leafy plant with a unique sour and tangy flavour is a quintessential Telugu ingredient, used to make tongue-tickling pachadis and vibrant rice preparations. Bottle gourd is used a lot, in both regular cooking and preparation of sweets. Kheers and Halwas made with doodhi surprise the diners with their awesomely icy mouth-feel and fabulous taste!

Telugu Snacks and Sweets

BondaBonda

Telugu cuisine also has a vast range of snacks, enjoyed in the evening with a hot and spicy cup of tea. From deep-fried savoury snacks like Bonda and Vada to sweet treats like Rava Ladoo and Boondhi Ladoo, there is choice aplenty. A must-try sweet recipe of Telugu cuisine is the Khaja, a crispy layered sweet made of plain flour, sugar and ghee, often stuffed with dry fruits.

Every region of India has its unique culinary fare, and it is really humbling when we realise that it is just impossible to try and discover them all. Every time you think you know enough about a cuisine, you will be surprised by more variety. And our fabulous cuisine also gives lots of room for creativity and experimentation, keeping in line with a region’s general norms, to produce an endless variety of dishes day after day. If you start exploring the culinary treasures of our land, there will never be a single boring day in the kitchen!

Enjoy our Andhra Recipes and  South Indian recipe articles below.

4260+South Indian Recipes
30+Karnataka Cuisine
15+Kerala Cuisine
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10+South Indian Appe
125+South Indian Breakfast
45+South Indian Chutney
175+South Indian Curries / Subzis
125+South Indian Dosa
125+South Indian Idlis
10+South Indian Pachadi, Raita
5 South Indian Pickle
10+South Indian Podis
55+South Indian Rasam
85+South Indian Rice
50+South Indian Sambar
45+South Indian Snacks
90+South Indian Sweets
15 South Indian Uttapam
35+South Indian Vada



Coconut and Rava Ladoo  ( Laddu) recipe
With the chewy texture of coconut, the rich flavour of roasted rava, the crunch of nuts and dried fruits, and the intense aroma of spices, this Coconut and Rava Ladoo is a mouthful of delight that nobody can resist! Although the procedure is a little long, requiring a spot of cooking and a perio ....
Rasam, Tomato Rasam recipe
Rasam is to most South Indian the symbol of homely cooking. Whether a bachelor in a serviced apartment in the other end of the globe, or a family back from a holiday in the hills, or just a tired being returning back from office, the aroma of Rasam boiling i ....
Tangy Kachi Keri Rice, Raw Mango Rice recipe
An evergreen favourite, the Raw Mango Rice is prepared in South Indian homes at least once a week when the mango season is on. A traditional tempering and partially cooked raw mangoes give this rice a tangy flavour and exciting crunch. While red and ....
Khubani ka Meetha, Hyderabadi Apricot and Custard Dessert Recipe recipe
Khubani ka Meetha is the perfect dessert to serve after a sumptuous meal of Hyderabadi Biryani. It is a classic Hyderabadi dessert made with apricot and custard. A puree of delightfully sweet apricots with a hint of tang and sourness, is laced with Indian spices like cardamom and saffron, and ser ....
Bisi Bele Bhaat, Karnataka Bise Bele Bhat recipe
Bisi Bele Bhaat, a traditional spicy rice dish from Karnataka is quite addictive – served piping hot topped with lots of ghee and accompanied by fried papads and a cool raita, it is almost impossible to say no to this One Dish Meal. Check out for many more wholesome, quick and easy to prepare, one ....
Dosa (  South Indian Recipe) recipe
Dosa is as popular in South Indian cuisine as Idli is! Crisp and thin pancakes made of a rice and urad dal batter, dosas are even more exciting than idlis. In fact, while idlis are considered to be an easy, comfortable steamed food, ....
Idli recipe
Fluffy as cotton balls, white as the moon’ - every South Indian remembers those fond descriptions of Idli that mom used to convince them to eat breakfast when they were kids. Indeed, that is how the perfect Idli must be too. Grinding of batter and the pr ....
Mysore Bonda, South Indian Snack recipe
An awesome snack from the ever-busy kitchens of Mysore, the Mysore Bonda is a deep-fried fritter made of plain flour, rice flour and curds, perked up with a range of appropriate taste givers like ginger and green chillies. This traditional snack, a specialty of Karnataka, has a beautifully reddi ....
Neer Dosa ( How To Make Neer Dosa ) recipe
A dish made out of rice, unique to the region of dakshin kannada and udipi district. The word 'neer' means water. The dish is named so as the batter is wattery. Serve with chutney or sambhar or for a change with jaggery mixed with grated coconut.
Chitranna Rice ( South Indian Recipes ) recipe
chitranna rice | Karnataka chitranna rice | Karnataka nimbehannu chitranna | lemon rice | with 25 amazing images. This famous South Indian rice
Double ka Meetha, Hyderabadi Dessert recipe
A festive sweet from the rich Hyderabadi repertoire, the Double ka Meetha is a little on the sweeter side as the name suggests, but it is meant to be like that – rich and pampering, so go for it! Made with a unique mix of ingredients like bread, mava and ....
Pesarattu recipe
When you are in Andhra Pradesh, you must try their famous whole green moong dosas, known as Pesarattu. On the other hand, you can try it right away in your own kitchen! These delicious green gram dosas include a little bit of rice for crispness, as well as green chillies and ginger for an eleg ....
Mangalore Banana Puri, Mangalore Buns, Kele ki Puri recipe
A traditional tea-time treat from Mangalore, the Banana Puri is a delightful dish that you must try at least once. The mild fruity sweetness of the Mangalore Banana Puri is just awesome and tastes great with a cup of piping hot tea ....
Akki Roti, Karnataka Rice Flour Roti recipe
Akki Roti is an all-time favourite snack in traditional Kannada households, where it is made for breakfast or evening tiffin. It is a quick and easy recipe, which does not require grinding or fermenting any batters. A soft dough of rice flour, perked up with veggies, ginger, green chillies and c ....
Mangalorean Tendli and Chana Masala recipe
This tendli preparation is truly packed with punch! While boiled kala chana adds an interesting textural dimension to the dish, a special masala paste made of spices, coconut, tamarind and other ingredients gives it a fabulous blast of flavour. The paste has a spicy and tangy flavour, which seep ....
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