Andhra cuisine is well-known for its hot and spicy taste. If you are the one who goes crazy about spicy foods, then the districts of Andhra Pradesh is where you must head to. The taste of traditional dishes from the kitchens of Nawabs hits the nail on the head. The reason behind the spiciness is the traditional masalas that they use in their dishes. Let’s see some of the most popular dishes that should find a place in your plates.

Kandhi Podi

Though there are a number of famous dishes here, the Kandhi Podi would be the best start off. This red powder is usually taken with the hot rice along with a spoonful of ghee. The Andhra feasts are generally started with this. This is made of red chilies, roasted gram and Bengal gram and is a storage-friendly dish too. Whenever you run of curry, this powder comes to the rescue and gives the heavenly taste.

Pesarattu

There would be no better breakfast than Pesarattu. The dosa that is dominated with green gram and rice flour is considered the healthiest dish that comes at a reasonable price. This delicious dish is usually served with coconut chutney or tomato chutney. This is the most preferred breakfast by Andhra people.

Puli Hora

The tamarind rice is commonly made in Tamilnadu also. But what makes the dish a special one in Andhra is its extra spiciness by the big red chilies, and the addition of tomato extract. Also, the inclusion of roasted groundnuts and mustard seeds make it more special. This popular dish is also widely served as the temple Prasad across Andhra Pradesh.

Gongura Pachadi

After the famous Kandhi Podi, Gongura Pachadi is widely used by the people of this region. This chutney or curry-like, made with spinach is usually considered the best combination for dosas, idlis or Pesarattu. However, they are also taken along with hot rice. During summer, one can witness a jar of Gongura Pachadi in almost everyone’s house.

Ulava Charu

Call it rasam or a soup, Ulava Charu made of horse gram is prepared across Andhra. The dish is served along with a cream, a combination that adds up to the taste. This is one of the locals’ favorite dish and is served during festival season.

Gutty Vankaya Curry

Ennai Kathrikkai is a famous dish made across the Chettinad regions in Tamilnadu. Likewise, Gutty Vankaya Curry made with tender brinjals are served with hot rice and are tastes just right. This is best known for its thick consistency and the aroma of traditional spices. The Gutty Vankaya Curry is also served along with Dosas, Idlies, Chappathis, and other tiffin items.

Dondakaya Fry

This crispy side-dish is made of ivy gourd. Made along with a spicy curry, the dish goes well with hot rice or roti. When had with rasam, it would be the heavenly combination.

Hyderabadi Briyani

Briyani comes out in different types. Of them, Hyderabadi Briyani straight from the kitchens of Mughals is considered the best. The inclusion of the right amount of spiciness, traditional masalas, and the roasted chicken makes the dish famous among the Briyani lovers.

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