Telengana Cuisine

Telengana Cuisine of Andhra

2021-12-01T01:35:00.000-08:00

Andhra cuisine is reputedly the spiciest of all indian cuisines and Telengana cuisine is as important as Hyderabadi cuisine.
Telengana cuisine is flavoured by red hot chillies and tamarinds. We would see a few popular dishes and their recipes in this blog.

Popular Dishes and Recipes

2020-12-04T23:32:00.000-08:00

Click on the dishes below to get the recipe (Ingredients and Cooking Instructions)

1. Telengana Rasam-----------------------11. Bendakaya Perugu Koora
2. Billavakka (Snack)----------------------12. Sorakaya Pulusu
3. Saboodana Vada
4. Telengana Aloo
5. Chapala Pulusu
6. Royyala Vepudu
7. Kodi Koora
8. Royyala Munuga Kaaya Kura
9. Koodi Gudla Pulusu
10. Royyala Koora

Bendakaya Perugu Koora

2008-01-21T09:22:00.000-08:00

Ingredients :

1 cup - Lighlty whipped yoghurt
2 cups - Chopped Okra
1 no - Onion
2 tbsp - Corriander powder
1/2 tbsp - Red chilli powder
4 stalks - Mint
3 stalks - Cilantro( Corriander)
4 tbsp - Oil
1/4 tsp - Turmeric Powder
Salt to taste

Cooking Instructions :

- Heat oil add onion and okra, add turmeric and fry till okra softens and cooked
- Add dhaniya powder and chilli powder, saute for 1 more min
- Once okra is completely cooked, add salt and whipped yogurt.
- Cook for 3 min, add chopped mint leaves and switch off the heat
- Serve with any rice preparation

Sorakaya Pulusu

2008-01-21T09:08:00.001-08:00

Ingredients :

1/4 no - Bottlegourd peeled and cut into cubes
1 no - Onion, chopped
1 no - Tomato, chopped
2 tbsp - Tamarind paste
2 tbsp - Jaggery or Sugar
2 nos - Green Chilies
Salt to Taste
Red chillies powder per requirement

Ingredients for seasoning :
1 tbsp - Cumin seeds
1 tbsp - Mustard seeds
1 tbsp - Chana dal
1 tbsp - Urad dal

Cooking Instructions :

- Heat 2 tbsp oil in a pan, saute all the seasoning ingredients. Add the onions and saute for sometime.

- Add green chillies and tomato, Add bottlegourd pieces, salt, redchilli powder and combine everything.

- Add tamarind paste and some water and cook until sauce thickens.

- Before removing from heat add jaggery/sugar. Serve with steamed rice.

Royyala Vepudu

2007-12-17T03:52:00.001-08:00

Ingredients :

1/2 Kg - Prawns
1 No - Onion
1 tbsp - Ginger-garlic paste
1 tbsp - Coconut powder
1 tsp - Coriander powder
1 tsp - Turmeric powder
2 tsp - Red chilli powder
4 no - Cloves
1 Inch - Cinnamon stick
3 Nos - Curry Leaves
2 Tbsp - Oil
Salt to taste

Cooking Instructions :

- Slice the onion and keep aside
- Heat oil in a frying pan, put cloves,cinnamon,fry for a while,add sliced onions,curry leaves,fry till onions becomes brown.
- Add ginger garlic paste,coconut powder,coriander powder,red chilli powder,turmeric powder and salt
- Add peeled and washed prawns to this,fry for a while ,add 1 cup of water,wait till water boils and then simmer and cover with lid.
- Cook till prawns cook well and gravy becomes thick
- Serve as accompaniment with rice and pappu charu.

Royallu Munaga Kaaya Kura (Drumstick Shrimp Curry )

2007-12-17T03:49:00.000-08:00

Ingredients :

2 Nos - Drumsticks
500 gms- Shrimps or prawns
2 Nos - Onions finely chopped
1 tsp - Ginger garlic paste
4 Nos - Green chillis slit length wise
1 tsp - Red chilli powder
1 tsp - Coriander powder
1/2 tsp - Cumin powder
1/4 tsp - Turmeric powder
1 tsp - Garam masala
2 Nos - Tomatoes finely chopped
1 tbsp coconut paste
Salt to Taste
Oil
1 tbsp - Corriander for garnish (Chopped)

Cooking Instructions :

- Heat 3 tbsp oil in a vessel and add the chopped onions and green chillis and fry till golden brown
- Add the ginger garlic paste and fry till oil seperates.
- Add all the powders and saute for 3 mins.
- Add the tomatoes and stir fried drumstick pieces and cook further for another 3-4 minutes.
- Add the prawns and stir well till its well coated with the masala.
- Let it cook for 2 minutes and then add the coconut paste and salt and add 1 cup of water.
- Cook covered for 5 minutes till you get the desired curry consistency.Turn off heat.
- Garnish with chopped coriander leaves and serve hot with steamed rice or rotis.

Kodi Koora

2007-12-17T03:48:00.002-08:00

Ingredients :

1/2 kg - Chicken ,cleaned and cut into medium sized pieces
1 tbsp - Ginger garlic paste
1 cup - Shallots (Small Onions)
2 Nos - Cardamom
6 Nos - Cloves
1 Inch - Cinnamon
1 No- Star aniseed
2 cups - Water
Salt to taste
Oil
Chopped coriander leaves for garnish

For paste:

1 tbsp - Coriander seeds
6 Nos - Dry red chillies
1 tsp - Fennel (saunf)
2 Nos - Cardamom
4 Nos - Cloves
1 Inch - Cinnamon

Cooking Instructions :

- Chop shallots finely and keep aside.
- Dry roast dry red chillis,coriander seeds,elachi,dalchini,cloves,saunf and make a paste adding some water.
- Heat 3 tbsps of oil in a skillet and add whole spices.
- Now add the coarsely ground onions and fry till brown.
- Add ginger garlic paste and chicken and fry for 3-4 minutes.
- Now add the ground paste and salt and mix well.
- Cover and cook till the mixture leaves oil
- Now add 2 cups of water and cook till done.
- Garnish with chopped coriander leaves.
- Serve with rice or rotis

Koodi Gudla Pulusu

2007-12-17T03:48:00.001-08:00

Ingredients :

6 nos - Boiled eggs
2 nos - Onions chopped finely
4 nos - Green chillies slit length-wise
1 tsp - Red chilli powder
1/4 tsp - Turmeric powder
3/4 tsp - Coriander powder
1/4 tsp - Cumin powder
1 no - Tomato chopped (optional)
3 tbsp - Tamarind paste
1/2 tsp - Sugar
2 cups - Water
chopped coriander leaves for garnish
2 tbsp - Oil

For tempering:

1/4 tsp - Mustard seeds,
1/4 Tsp - Fenugreek seeds
3 flakes - Crushed garlic
5 nos - Curry leaves

Cooking Instructions :

- Make slits along the length of each egg and lightly fry them in 1 tbsp oil with a pinch of turmeric for approx 1-2 mts
- Heat oil in a vessel and mustard seeds and let them splutter.Now add methi seeds, curry leaves and fry for few seconds till methi turns brown.Add garlic and let it fry for 5 seconds.Dont brown the garlic…lightly fry it.
- Add chopped onions and green chillies and fry till they turn light brown.
- Add chilly, turmeric, coriander and cumin powders, saute for few seconds.
- Add chopped tomatoes and saute for 5 mins. Add tamarind extract and 2 cups of water and bring to a boil.
- Add salt and sugar and reduce heat and let it simmer for 3 mins.Add the boiled and fried eggs and let it cook in the gravy for 10 minutes or till you get the required gravy consistency.
- Garnish with chopped coriander leaves.Serve this hot steamed rice or rotis.

Royyala Koora

2007-12-17T03:47:00.001-08:00

Ingredients :

1 Kg - Royyalu (Prawns)
1 no - Onions (chopped)
5 nos - Green chillies (sliced in the middle )
3 nos - Red chillies
2 nos - Cloves
2 nos - Cardamom
1 no - Tomat0 (chopped)
3 tsp - Coconut paste
Red Chilly Powder to taste
Salt to taste
2 tbsp - Corriander Seeds (Dhaniya)
2 tbsp - Cumin Seeds (jeera)
1tsp - Garam masala
2 tsp - Ginger garlic paste

Cooking procedure:

- Boil prawns and keep aside
- Mix the onions,cumin,corriander seeds and grind them to a paste.
- In a pan heat 5 tbsp of oil and add cardamom,cloves,green chillies and saute for some time
- Add cooked prawns, onion paste, ginger garlic paste, chilly powder, salt, coconut paste to oil and fry till oil seperates
- Add tomatoes, saute, add water.
- Cook till it becomes gravy consistency and mind not overcooking the prawns
- Add garam masala.Close the lid and cook untill the gravy gets thicker and ready to eat.

Chapala Pulusu

2007-12-14T20:52:00.000-08:00

Ingredients :

1/2 Kg - Fish pieces
1 tsp - Chilli powder
1 tsp - Turmeric powder
2 tsp - Methi powder
2 Nos - Onions, chopped
5 Nos - Green chillies
2 tsp - Ginger-garlic paste
1/2 cup - Tamarind water
5 tbsp - Oil
1 small bunch Methi leaves
Small bunch Spring onion leaves
2 tomatoes, chopped
Salt to taste

Cooking Instructions :

- Scale and Clean the fish in salt water (to avoid smell)
- Mix fish pieces with salt, chili powder, turmeric, methi powder, tamarind water and keep aside for 15-20 minutes.
- Heat oil in a pan, add green chilies, onions, ginger-garlic paste, methi leaves, spring onion leaves and fry them for a little while.
- Then add tomatoes and cook until they become mushy After then, add fish pieces along with the gravy.
- Avoid stiring continuously because the pieces may break into tiny ones.
- Cook until the gravy thickens

Saboodana Vada

2007-12-04T23:23:00.000-08:00

Ingredients :

1 cup - Saboodana (sago)
1/2 cup - Peanuts roasted, crushed coarsely
1 No - Potato boiled, peeled, mashed
8 Nos - Green chillies crushed
2 tbsp - Coriander leaves finely chopped
1/2 tsp - Cumin seeds
Salt to Taste
Oil to deep fry

Cooking Instructions :

- Wash sago and drain excess water.Soak for 1 hour.
- Loosen and sprinkle 1/2 cup water.Keep aside for 2-3 hours.
- Loosen and remove any lumps.Add all ingredients except oil and mix well.
- Make patties of the mixture.
- Deep fry in hot oil on medium flame
- Serve hot with tamarind chutney or with peanut chutney mixed in curd (Yoghurt) as a dip.

Billavakka

2007-12-04T23:13:00.000-08:00

Its a snack!!!

Ingredients :
2 cups - Rice flour
1/4 cup - Sesame seeds
Salt to Taste
Red Chilli powder
1 cup - Water
Oil to cook

Cooking Instructions :
- Take 2 cups rice flour, add 1/2 tsp. Salt, Mirchi, Sesame Seeds and mix well in a bowl
- Add a little water at a time and mix to bind the dough loosely
- Knead dough till a soft, elastic, texture is obtained
- For still more smoothness, grease palms with a bit of ghee.
- Now knead dough again, lightly.
- Take pan apply some oil on surface of pan.
- Make small portions (flat circles) of the dough.
- Apply 1 tsp of oil on pan and spread it evenly.
- Spread the small portions dough evenly on pan.
- On slow flame let it fry, till its brown in color.

Telengana Rasam

2007-12-01T01:32:00.000-08:00

Ingredients :

2 nos - Tomatoes
1 tbsp - Tamarind paste
3 nos - Red Chillies
1 pinch - Turmeric powder
2 cloves garlic
2 stalk of Curry Leaves
1 stalk of Coriander leaves
1 tsp - Mustard
2 tsp Cumin seeds
1 tsp Pepper powder
2 tsp oil
Salt to taste

Cooking Instructions :

- Cut tomatoes and in a vessel add 4 cups of water, turmeric powder, tamarind paste, pepper powder and salt.
- Let it boil for 15 -20 min or till the tomatoes are cooked well on medium flame.
- Now heat a pan add oil to it, then add mustard and cummin seeds once it splutters add curry leaves, red chilles and garlic cut in small pieces.
- Add this to the boiling rasam.
- Cut coriander leaves and garnish the dish.
- Serve it hot as an appetizer or with hot rice.

Telengana Aloo

2007-12-01T01:25:00.000-08:00

Ingredients :

Potatoes 2 lbs
Turmeric 1/2 tsp
Salt to taste
Pepper corn 1 tbsp
Red chilli 1 tbsp

Garam masala 1/2 tsp
Khus khus 1 tbsp
Dry coconut 3 tbsp
Jeera 1 tbsp
Dhania 1 tbsp
Garlic flakes 3
Lemon juice 4 nos

Cooking Instructions :

- Peel and dice potatoes. ,Boil them with turmeric,when 3/4 done keep it aside.
- Deep fry the boiled potatoes till golden brown.
- Grind pepper corn, red chilli, garam masala, khus khus, dry coconut jeera, dhania and garlic powder.
- Sprinkle the above powder on potatoes and add lemon juice to it.
- Mix well and garnish with fried curry leaves and lemon wedges.