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telangana_cuisine [2025/07/02 01:15] (current)
aga created
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 +====== Telangana Cuisine ======
  
 +==== Sajja Rotte (Pearl Millet Flatbread) ====
 +A traditional, coarse flatbread made from bajra (sajja) flour — served with spicy chutney or fiery meat gravies. Loved for its rustic taste and health benefits. [([[https://medium.com/@forthepassionofcooking/bajra-roti-recipe-pearl-millet-sajja-rotte-how-to-make-bajre-ki-roti-recipe-faridas-cook-53253cdb97ba|Medium]])]
 +
 +==== Saruva Koora ====
 +A spicy curry made with seasonal vegetables or eggs, cooked in a gravy of roasted spices, ginger-garlic, and dry coconut — common in village feasts. [([[https://katesbestrecipes.com/vegetarian-indian-curry-recipe/|Kate's Best Recipes]])]
 +
 +==== Jonna Roti with Pachi Pulusu ====
 +Jowar roti (sorghum bread) paired with pachi pulusu, a tangy, no-cook tamarind soup flavored with raw onions, green chilies, coriander, and sometimes jaggery — eaten especially during summers. [([[https://www.youtube.com/watch?v=yZGQMGhiRo0|YouTube]])]
 +
 +==== Gongura Mutton ====
 +A dish that combines tender mutton with gongura leaves (sorrel), resulting in a sour-spicy meaty curry. A true hallmark of Telangana flavor. [([[https://www.hindustantimes.com/htcity/htcity-foodies/gongura-mamsam-spicy-and-sour-mutton-curry-101729578333913.html|Hindustan Times]])]
 +
 +==== Kodi Kura (Telangana-Style Chicken Curry) ====
 +Spicier than its Andhra cousin, this chicken curry is peppery, garlicky, and richly oiled, often eaten with rice or roti. [([[https://www.indianhealthyrecipes.com/andhra-chicken-curry-recipe-kodi-kura-with-step-by-step-pictures/|Indian Healthy Recipes]])]
 +
 +==== Natu Kodi Pulusu ====
 +A country chicken stew made with tamarind, red chilies, garlic, and curry leaves — slow-cooked and deeply warming. [([[https://www.recipica.org/2023/09/natu-kodi-pulusu-recipe.html|Recipica]])]
 +
 +==== Talakaya Kura (Goat Head Curry) ====
 +A rich, gelatinous curry made from goat head, beloved in Telangana households and often served at weddings. Cooked with black pepper and regional spices. [([[https://www.youtube.com/watch?v=z9m-NNwRfXM|YouTube]])]
 +
 +==== Bagara Baingan (Hyderabadi-Inspired) ====
 +Baby eggplants stuffed and simmered in a sesame-peanut-coconut masala. Though associated with Hyderabad, it’s widely made in Telangana homes too. [([[https://www.indianhealthyrecipes.com/bagara-baingan-recipe/|Indian Healthy Recipes]])]
 +
 +==== Sakinalu ====
 +A crispy festival snack made during Sankranti — rice flour rings flavored with sesame seeds and ajwain (carom seeds), sun-dried and deep-fried. [([[https://www.blendwithspices.com/telangana-sakinalu-recipe/|Blend With Spices]])]
 +
 +==== Pesara Pappu Charu ====
 +A light and comforting yellow moong dal broth seasoned with mustard, cumin, garlic, and curry leaves — paired with rice or dosa. [([[https://hebbarskitchen.com/pesara-pappu-charu-recipe-hesaru-bele/|Hebbar's Kitchen]])]
 +
 +==== Ariselu (Adirasam) ====
 +A sweet deep-fried rice flour disc made with jaggery and sesame seeds, sun-dried before frying — an ancient treat for festivals. [([[http://www.apeekintomykitchen.com/2010/03/adhirasam-ariselu.html|A Peek Into My Kitchen]])]
 +
 +==== Boti Curry ====
 +A spicy curry made from goat intestine and stomach (boti) — robustly flavored and slow-cooked. Popular in rural Telangana. [([[https://www.facebook.com/groups/chefatlarge/posts/8244043349017568/|Facebook]])]
 +
 +==== Bachali Kura Pappu ====
 +A nutritious lentil dish made with malabar spinach (bachali kura) and toor dal — slightly tangy with tamarind and garlic. [([[https://healthy-indian.com/recipes/bachali-kura-pappu-malabar-spinach-dal/|Healthy Indian]])]
 +
 +==== Kakarakaya Fry (Bitter Gourd Fry) ====
 +Bitter gourd sliced and fried with onions, garlic, curry leaves, and often jaggery — balancing bitter, spicy, and sweet beautifully. [([[https://www.indianhealthyrecipes.com/kakarakaya-fry-recipe-bitter-gourd-fry/|Indian Healthy Recipes]])]
 +
 +==== Sajja Sangati with Erra Karam ====
 +Millet balls (sangati) made with sajja, eaten with erra karam, a hot red chili paste — a favorite among farmers for its simplicity and heat. [([[https://www.cupcakeree.com/blog/village-style-chicken-curry-with-ragi-sangati|Cupcakeree]])]
 +
 +{{tag>food culture geography}}
telangana_cuisine.txt · Last modified: 2025/07/02 01:15 by aga