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+ | ====== Telangana Cuisine ====== | ||
+ | ==== Sajja Rotte (Pearl Millet Flatbread) ==== | ||
+ | A traditional, | ||
+ | |||
+ | ==== Saruva Koora ==== | ||
+ | A spicy curry made with seasonal vegetables or eggs, cooked in a gravy of roasted spices, ginger-garlic, | ||
+ | |||
+ | ==== 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:// | ||
+ | |||
+ | ==== 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:// | ||
+ | |||
+ | ==== 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:// | ||
+ | |||
+ | ==== Natu Kodi Pulusu ==== | ||
+ | A country chicken stew made with tamarind, red chilies, garlic, and curry leaves — slow-cooked and deeply warming. [([[https:// | ||
+ | |||
+ | ==== 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:// | ||
+ | |||
+ | ==== 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:// | ||
+ | |||
+ | ==== 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:// | ||
+ | |||
+ | ==== 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:// | ||
+ | |||
+ | ==== 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:// | ||
+ | |||
+ | ==== Boti Curry ==== | ||
+ | A spicy curry made from goat intestine and stomach (boti) — robustly flavored and slow-cooked. Popular in rural Telangana. [([[https:// | ||
+ | |||
+ | ==== Bachali Kura Pappu ==== | ||
+ | A nutritious lentil dish made with malabar spinach (bachali kura) and toor dal — slightly tangy with tamarind and garlic. [([[https:// | ||
+ | |||
+ | ==== 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:// | ||
+ | |||
+ | ==== 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:// | ||
+ | |||
+ | {{tag> |