Telangana cuisine

There are many styles of cooking in Telangana. In the some Villages, People still employ traditional methods in cooking. This includes wood-fired and Masonry's ovens.

Telangana in its cuisine, there is special place for roti's made from millets, 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]

The locally found ingredients are mainstay in the cuisine. Fresh vegetables like tomatoes, brinjal, bitter gourd, pulses, tamarind play a big role in the vegetarian dishes. The dishes based on goat and lamb are preferred over chicken in the dishes. As the region does not have a coast, only fresh water fish like korra matta is occasionally prepared.

Vegetarian food

Pachi Pulusu

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]

• Sarva appa, a spicy pancake, is a staple breakfast, made with rice flour, chana dal, ginger, garlic, sesame seeds, curry leaves and green chiles.[4]
• Puntikura Chana Dal: A vegetarian alternative to 'Gongura Ghosht', chana dal is cooked in spices and tempered with mustard and curry leaves.
• Bachali Kura: A tangy spinach curry cooked with tamarind paste.
• Pappu chaaru
• Sorakaya koora
• Aloogadda kurma
• Dosakaya - Dosakaya Thokku
• Bagara annam
• Kattu Chaaru
• Gutthi Vankaya Koora
• Chokdhra

• Hyderabadi Biryani
• Hyderabadi Haleem
• Sajja Rotti
• Makka Rotti
• Sarva Pindi
• Upudu Pindi
• Kudumulu
• Rail Palaram
• Passham (sweet) – done mainly on Ganesh Chathurthi with jaggery and talukalu prepared of dough and the other by adding milk to the same ingredients.
• Vadappa
• Pyalalu
• Murukulu
• Sabudana Khichadi|Sabhudhana upma
• Antu pulusu also called as Bajji – (Pulusu with vegetables)
• Kadambam
• Aloo Bhajji
• Mirchi Bhajji
• Vada
• Makka Gudalu
• Bebarla Gudallu
• Salla chaaru
• Pachi Pulusu
• Miriyala Chaaru
• Ava Pachadi
• Avakay Pachadi
• Nuvvula laddo
• Palli Patti
• Putnala Patti
• Arishelu
• Salla Chaaru – A dish prepared by tempering buttermilk and adding Bhajji made with chana powder.
• Dahi Vada
• Atukulu – Poha
• Makkajona Garelu
• Ponganallu
• Sajja Kudumulu with onion chutney
• Sadhulu – Varieties of Rice, mainly cooked for Sadhula Bathukama Festival different flavors are as follows- Sesame(Nuvulu), Groundnuts(Palilu), Bengal Gram (Putnalu),Coconut(Kobari), Tarmarind (Chintapandu pulusu), Lemon (nimakaya), Mango (Mamidikaya), yogurt(Perugu)
• Guggillu – Prepared with different beans, Blackeye beans, corns, Chana, Sprouts along with some spice and onion
• Kallegura(a.k.a. kallegalapula Kura ) - Mixed vegetable curry generally prepared during Bhogi.
• Sakkinalu – Rice Flour Snack during Marriages or Festivals. There are many types in it.
• Garija/Karija – A Sweet filled with a combination of either sugar/jaggery coconut/peanut or Pala kova

• Roti Thokkulu – generally, they are prepared by semi fry the vegetables and grind it on a stone grinder tools, or in a mixer with adding tadka to it.
• Mamidikaya thokku (Allam and aava)
• Chintakaaya thokku
• Munagaaku thokku
• Usirikaya thokku
• meeram (dry chilli tempered for taste).

• Ooru Kodi Pulusu: Telangana’s special flavorful country chicken curry.
• Golichina Mamsam: A spicy Mutton fry
• Ankapur Chicken, a fiery country chicken curry (Named after a village in Nizamabad district)
• Boti curry
• Kaalla kura (paya)
• Mutton curry
• Mutton Kheema mutteelu
• Dosakaya mutton
• Meka thalakai koora
• Goat liver fry
• Boti Fry
• Chepala Pulusu
• Chinta chiguru mamsam

Sugar madugulu is a sweet made with milk and butter with sugar coating, and pharda pheni' is another sugar-coated crispy wafer sweet. Boondi laddu and Ravva laddu are popular sweets. Saboodana kheer with poori is also a popular sweet. Polelu (During Ugadi with Pachadi and Sri Rama Navami with Panakam), Double Ka Meeta, Kaddo ka Kheer, Falooda, Rooafhsa, Qubani ka Meetha, Jauzi Halwa, Shahi Tukda, Sheer Khurma, Mauz ka Mitha, Shahjahani Mitha, Badam ki Jali, Semiya Payasam, Firni, Ariselu, Nankhatai, Akkaravadisal are also some of the Popular Dishes.

Malya muddalu is a festivie desert especially made on bhatukamma festival. Chapathi / Rotii made of wheat flour mixed with water to form a smooth dough, Roti is torn into pieces when hot and mixed with jaggery, cardamom, as the heat melts the jaggery. Then made into round balls.

Recent years has seen a resurgence of Telangana cuisines in restaurants around Hyderabad with the availability of Telangana thali dish for lunch.[5]