Telangana cuisine: Difference between revisions

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{{short description|Cultural food in Indian}}
{{short description|Cuisine of Telangana, India}}
{{Indian cuisine}}
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{{Use Indian English|date=February 2020}}
{{Indian cuisine}}


'''Telangana cuisine''' is a food culture unique to [[Telangana Region]]. The [[Telangana]] state lies on the Deccan plateau and its topography dictates more [[millets]] and [[roti]] based dishes. [[Jowar]] and [[Pearl millet|Bajra]] features more prominently in their cuisine. Due to its proximity with [[Maharashtra]], [[Chhattisgarh]] and northwest Karnataka, it shares some similarities and differences of the Deccan Plateau cuisine.
'''Telangana cuisine''' is the cuisine native to the [[Indian state]] of [[Telangana]]. The [[Telangana]] state lies on the Deccan plateau and its topography dictates more [[millets]] and [[roti]] based dishes. [[Jowar]] and [[Pearl millet|Bajra]] features more prominently in their cuisine.  
 
==Sources==
There are many styles of cooking in Telangana. In the villages, people still employ traditional methods in cooking. This includes wood-fired and Masonry's ovens.


==Staple Food==
==Staple food==
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.<ref>{{cite news|url=http://travel.outlookindia.com/article.aspx?281198|title=Article|newspaper=The New Indian Express|date=29 January 2014|accessdate=22 February 2014|url-status=dead|archiveurl=https://web.archive.org/web/20130918082622/http://travel.outlookindia.com/article.aspx?281198|archivedate=18 September 2013}}</ref> ''Telangana palakoora'' is a [[spinach]] dish cooked with [[lentils]]  eaten with steamed [[rice]] and [[roti]]s. [[Peanut]]s are added as special attraction and in [[Karimnagar District]], [[cashew]] nuts are added.
Telangana  in its cuisine, there is special place for rotis made from millet, 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'' is 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.<ref name=Telangana>{{cite news |url=http://travel.outlookindia.com/article.aspx?281198 |title=The Telangana Table |newspaper=[[The New Indian Express]] |date=June 1, 2012 |accessdate=2023-04-22 |first=Lesley A. |last=Esteves |archiveurl=https://web.archive.org/web/20130918082622/http://travel.outlookindia.com/article.aspx?281198 |archivedate=18 September 2013}}</ref> ''Telangana palakoora'' is a [[spinach]] dish cooked with [[lentils]]  eaten with steamed [[rice]] and [[roti]]. [[Peanut]]s are added as special attraction and in [[Karimnagar District]], peanuts and soya nuts are added.


Popular [[Telangana]] curry dishes (known as ''Koora'') include ''Boti'' (derived from mutton) and ''[[Gongura|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.<ref>{{cite news | url= http://indianexpress.com/article/india/india-others/in-hyderabad-chicken-crosses-the-road-from-andhra-to-telangana//| title= In Hyderabad, chicken crosses the road from Andhra to Telangana|newspaper=The New Indian Express|date =29 January 2014|accessdate=22 February 2014}}</ref>
Popular [[Telangana]] curry dishes (known as ''Koora'') include ''Boti'' (derived from mutton) and ''[[Gongura|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.<ref name=Hyderabad>{{cite news |url= http://indianexpress.com/article/india/india-others/in-hyderabad-chicken-crosses-the-road-from-andhra-to-telangana// |title=In Hyderabad, chicken crosses the road from Andhra to Telangana |newspaper=[[The New Indian Express]] |date=29 January 2014 |accessdate=22 February 2014 |url-status=live |archive-date=January 30, 2014 |archive-url=https://web.archive.org/web/20140130185218/https://indianexpress.com/article/india/india-others/in-hyderabad-chicken-crosses-the-road-from-andhra-to-telangana/ |first=Janyala |last=Sreenivas}}</ref>


==Ingredients==
Recent years have seen a resurgence of Telangana cuisines in restaurants around [[Hyderabad]] with the availability of Telangana thali dish for lunch.<ref name=Hyderabad/>
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===
==Vegetarian food==
[[File:pachi_pulusu.jpg|thumb|[[Pachi Pulusu]]]]
[[File:Pappulu for sale.JPG|thumb|Various types of [[Lentils]] (Pappulu) and millets for sale in market]]
[[File:Pappulu for sale.JPG|thumb|Various types of [[Lentils]] (Pappulu) and millets for sale in market]]
In Telangana regions [[Tamarind]], [[Chili pepper|red chilies]] (koraivikaram) and Asafoetida are predominantly used in Telangana cooking. [[Roselle (plant)|Roselle]] is a major staple used extensively in curries and pickles.
In Telangana regions [[Tamarind]], [[Chili pepper|red chilies]] (koraivikaram) and Asafoetida are predominantly used in Telangana cooking. [[Roselle (plant)|Roselle]] is a major staple used extensively in curries and pickles.
<ref>{{cite news | url= http://archives.deccanchronicle.com/130731/lifestyle-food/gallery/look-telangana-cuisine | title= The Telangana Table | work= LESLEY A. ESTEVES | publisher= Outlook Traveller | date= 1 June 2012 | accessdate= 22 February 2014 | url-status= dead | archiveurl= https://web.archive.org/web/20140225113155/http://archives.deccanchronicle.com/130731/lifestyle-food/gallery/look-telangana-cuisine | archivedate= 25 February 2014 }}</ref>
<ref>{{cite news |url= http://archives.deccanchronicle.com/130731/lifestyle-food/gallery/look-telangana-cuisine | title=A look at Telangana cuisine | publisher=[[Deccan Chronicle]] | date= 2 August 2013 |accessdate=2023-04-22 | archiveurl= https://web.archive.org/web/20140225113155/http://archives.deccanchronicle.com/130731/lifestyle-food/gallery/look-telangana-cuisine | archivedate= 25 February 2014 }}</ref>
*[[Sarva Pindi|Sarva appa]], a spicy [[pancake]], is a staple breakfast, made with rice flour, chana dal, ginger, garlic, sesame seeds, curry leaves and green chiles.<ref>{{cite news| url= http://travel.outlookindia.com/article.aspx?281198| title= article| newspaper=The New Indian Express| date= 29 January 2014| accessdate= 22 February 2014| url-status= dead| archiveurl= https://web.archive.org/web/20130918082622/http://travel.outlookindia.com/article.aspx?281198| archivedate= 18 September 2013}}</ref>
[[File:పెసరపప్పు_పులుసు_(2).jpg|right|thumb|''Pesara'' (''moong-dal'') ''pulusu'']]
*Puntikura Chana Dal: A vegetarian alternative to 'Gongura Ghosht', chana dal is cooked in spices and tempered with mustard and curry leaves.
[[File:Pappulu_for_sale.JPG|thumb|Various types of [[lentils]] (''pappulu'') and millet for sale at a marke]]
*Bachali Kura: A tangy spinach curry cooked with tamarind paste.
* Pappu chaaru
* Sorakaya koora
* Aloogadda kurma
* Dosakaya - Dosakaya Thokku
* Bagara annam
* Kattu Chaaru
*Chokdhra
 
==Popular delicacies==
*[[Hyderabadi Biryani]]
*[[Hyderabadi Haleem]]
*Sajja Rotti
*Makka Rotti
*Sarva Pindi
*Upudu Pindi
*Kudumulu
*Rail Palaram
*Passham (sweet) – done in 2 ways; one with jaggery and milk and the other with talukalu prepared of dough.
*Odapa
*Pyalalu
*Murukulu
*[[Sabudana Khichadi|Sabhudhana upma]]
*Antu pulusu also called as Bajji – (Pulusu with vegetables)
*Kadambam
*Makka Gudalu
*Bebarla Gudallu
*Salla chaaru
*[[Pachi Pulusu]]
* Challa Charu – A dish prepared by tempering buttermilk.
*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)
*Guddalu – prepared with different beans, Blackeye beans, corns, Chana,  Sprouts along with some spice and onion
* Kallegura({{aka}} kallegalapula Kura ) – mixed vegetable curry generally prepared during Sankranthi Festival
* Sakinalu – rice flour Snack
* Garije – a sweet filled with a combination of either sugar or jaggery, with lentils.
 
==Pickles==
*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).
 
==Non-vegetarian food==
* 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|Nizamabad]] district)
* Boti curry
* Kaalla kura (paya)
* Mutton curry
* Mutton Kheema mutteelu
* Dosakaya mutton
* Meka thalakai koora
* Goat liver fry
* Chinta chiguru mamsam
 
==Sweets, Snacks & Savories==
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.
 
Malya muddalu is a festivie desert especially made on bhatukamma festival. Chapathi / Rotii made of rice flour mixed with hot water to form a smooth dough, Roti is torn into pieces when hot and mixed with sugar, cardamom, as the heat melts the sugar which then made into round shaped balls. You can replace rice flour with Atta (Wheat Flour) and sugar with Jaggery for a healthier version which even is no less than the actual recipe.


Recent years has seen a resurgence of Telangana cuisines in restaurants around [[Hyderabad]] with the availability of Telangana thali dish for lunch.<ref>{{cite news | url= http://indianexpress.com/article/india/india-others/in-hyderabad-chicken-crosses-the-road-from-andhra-to-telangana//| title= In Hyderabad, chicken crosses the road from Andhra to Telangana|newspaper=The New Indian Express|date =29 January 2014|accessdate=22 February 2014}}</ref>
* ''[[Sarva Pindi|Sarva pindi]]'', a spicy [[pancake]], is a common breakfast, made from rice flour, ''chana dal'', ginger, garlic, sesame seeds, curry leaves, and green chilis.<ref name=Telangana/>
* ''[[Pachi pulusu]]'', a spicy, raw ''[[Rasam (dish)|rasam]]'' made with tamarind, chili, and onions. Prepared mainly in summer.
* ''[[Kodi gudla pulusu]]'', boiled eggs cooked in a tangy tamarind sauce combined with spices<ref>[http://www.sailusfood.com/2006/01/07/kodi-gudu-pulusu-boiled-eggs-in-tamarind-gravy/ Kodi Gudu Pulusu]. sailusfood.com</ref>


==References==
==References==
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{{Telangana}}
{{Telangana}}
{{India topics}}
{{Cuisines}}
{{Cuisines}}
{{Cuisine of India}}


[[Category:Telangana cuisine| ]]
[[Category:Telangana cuisine| ]]
[[Category:South Indian cuisine]]
[[Category:South Indian cuisine]]
[[Category:Indian cuisine by state or union territory]]

Latest revision as of 09:10, 19 December 2025


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Related cuisines

Telangana cuisine is the cuisine native to the Indian state of Telangana. The Telangana state lies on the Deccan plateau and its topography dictates more millets and roti based dishes. Jowar and Bajra features more prominently in their cuisine.

Staple food[edit | edit source]

Telangana in its cuisine, there is special place for rotis made from millet, 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 is 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 roti. Peanuts are added as special attraction and in Karimnagar District, peanuts and soya 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]

Recent years have seen a resurgence of Telangana cuisines in restaurants around Hyderabad with the availability of Telangana thali dish for lunch.[2]

Vegetarian food[edit | edit source]

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]

Pesara (moong-dal) pulusu
Various types of lentils (pappulu) and millet for sale at a marke
  • Sarva pindi, a spicy pancake, is a common breakfast, made from rice flour, chana dal, ginger, garlic, sesame seeds, curry leaves, and green chilis.[1]
  • Pachi pulusu, a spicy, raw rasam made with tamarind, chili, and onions. Prepared mainly in summer.
  • Kodi gudla pulusu, boiled eggs cooked in a tangy tamarind sauce combined with spices[4]

References[edit | edit source]

  1. ↑ 1.0 1.1 Esteves, Lesley A. (1 June 2012). "The Telangana Table". The New Indian Express. Archived from the original on 18 September 2013. Retrieved 22 April 2023.
  2. ↑ 2.0 2.1 Sreenivas, Janyala (29 January 2014). "In Hyderabad, chicken crosses the road from Andhra to Telangana". The New Indian Express. Archived from the original on 30 January 2014. Retrieved 22 February 2014.
  3. ↑ "A look at Telangana cuisine". Deccan Chronicle. 2 August 2013. Archived from the original on 25 February 2014. Retrieved 22 April 2023.
  4. ↑ Kodi Gudu Pulusu. sailusfood.com
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