Dishes Of Telangana

Dishes Of Telangana:

Authentic Telangana Food is a distinct culinary culture found only in Telangana. Telangana is located on the Deccan plateau, hence its terrain necessitates a greater use of millets and roti-based cuisine. Jowar and Bajra are more common and important millet grains used in their main food of Telangana, It shares certain similarities and distinctions with the Deccan Plateau cuisine due to its closeness to Maharashtra, Chhattisgarh, and northwest Karnataka.

Food Stuffs:

Rotis made  from millets such as jonna rotte (sorghum), sajja rotte (penisetum), or Sarva Pindi" and Uppudi Pindi '' famous dish of Telangana have a unique place. In Telangana, a sauce or curry is known as Koora, while Pulusu is a Tamarind-based dish. Vepudu is a deep-fried version of vegetables. The leafy vegetable palakoora  or spinach and lentils l served with steamed rice and rotis is a popular meal in Telangana. Peanuts are added as an unique attraction, while cashew nuts are introduced in the Karimnagar District.

Boti (mutton curry) and Phunti Koora (red sorrel curry) are two popular Telangana curry dishes (known as Koora). Snake gourd stew, or Potlakaya pulusu, is a daily staple food. Many Telangana meals are tweaked to suit the individual's preferences, but the basic components remain the same. Sakinalu is the most popular rice flour snack during festivals such as Dusshera and Sankranthi, and it is one of the most delicious and unique fritters in South India.

Most used Ingredients:

Telangana cuisine is known for being spicy, with ingredients like tamarind, sesame seeds, red chilies, and asafoetida appearing in both vegetarian and non-vegetarian meals whereas millet bread/roti is a staple food in Telangana ,Hyderabad, capital city of Telangana State  is famous for its biryanis and Karachi cookies. But there's a lot more to Telangana cuisine that many of us aren't aware of.

Vegetarian cuisine:

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.

• Sarva appa, a spicy pancake prepared with rice flour, chana dal, ginger, garlic, sesame seeds, curry leaves, and green chiles, is a popular morning dish.

• Puntikura Chana Dal: A vegetarian alternative to 'Gongura Ghosht,' chana dal is seasoned with mustard and curry leaves and simmered in spices.

• Bachali Kura is a tart, tamarind-based spinach curry.

• Pappu chaaru

• Sorakaya koora

• Aloogadda kurma

• Dosakaya - Dosakaya Thokku

• Bagara annam

• Kattu Chaaru

• Chokdhra

Popular delicious: 

Hyderabadi cuisine or Deccani culinary style mostly popularised by native Hyderabadi Muslims has emerged as the world's favourite cuisine.    . After the establishment of the Bahmani Sultanate, Hyderabad's haute cuisine began to emerge, and the Qutb Shahi dynasty, which was based in Hyderabad, fostered both native and foreign cuisines.

• 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

• Sabhudana upma

• Antu pulusu also called as bajji

• Kadambam

• Makka Gudalu

• Bebarla Gudallu

• Salla chaaru

• Pachi pulusu

• Challa Charu 

• Atukulu 

• Makkajona Garelu

• Ponganallu

• Sajja Kudumulu with onion chutney

• Sadhulu – varieties of Rice, mainly cooked for Sadhula Bathukama Festival different flavors are as follows- Sesame, Groundnuts, Bengal Gram),Coconut, Tamarind , Lemon), Mango , yogurtGuggillu – 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 Sankranthi Festival

• Sakkinalu – rice flour Snack

• Garija/Karija – a sweet filled with a combination of either sugar/jaggery & peanut or Pala kova

Sweets and savory snacks:

Sugar madugulu is a sugar-coated milk and butter sweet, whereas pharda pheni' is another sugar-coated crispy wafer sweet. Popular sweets include boondi laddu and rava laddu. Another favorite Telangana pindi vantalu is sabudana (Sago) kheer with poori.

Malya muddalu is a unique festive dessert generally prepared  during the Bhatukamma festival. For this, dough prepared with rice flour is blended with hot water to produce a smooth dough and make chapatis/rotis. This Roti is ripped into pieces while hot and mixed with sugar/jaggery syrup and a pinch of cardamom powder, 

Telangana cuisine is becoming more popular day by day in recent years and come let us enjoy this tasty food available in Telangana State.