10 Andhra Pradesh Dishes You Must Try

Andhra Pradesh is a state located in the southeastern part of India. It is the eighth largest state in India and has a population of over 49 million people. The state is known for its rich cultural heritage, vibrant history, and diverse geography.

The capital of Andhra Pradesh is Amaravati, which is located on the banks of the River Krishna. Andhra Pradesh is also home to several other major cities such as Visakhapatnam, Vijayawada, and Tirupati.

The state is renowned for its spicy and flavorful cuisine, which is influenced by the region's geography, climate, and culture. Andhra Pradesh is also known for its traditional arts and crafts, including Kondapalli toys, Kalamkari textiles, and Budithi brassware.

Andhra Pradesh has a rich history, with evidence of human habitation dating back to the Paleolithic era. The state has been ruled by various dynasties throughout history, including the Satavahanas, the Chalukyas, and the Vijayanagara Empire. Andhra Pradesh was later a part of the Madras Presidency under British colonial rule before becoming a state of independent India in 1956.

Andhra Pradesh is also known for its many tourist attractions, including the ancient temple town of Tirupati, the beaches of Visakhapatnam, the Buddhist heritage site of Amaravati, and the hill station of Araku Valley.

The food of Andhra Pradesh is characterized by the use of a wide range of spices, including red chilies, mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, and curry leaves. The cuisine also features a variety of vegetables, lentils, and meats. Some of the popular dishes from Andhra Pradesh include:

# Hyderabadi Biryani

Hyderabadi Biryani is a popular rice dish that originated in the city of Hyderabad. It is a flavorful and fragrant dish that is made with aromatic spices, long-grain rice, and meat (usually chicken or lamb).

The dish is known for its unique cooking style, in which the rice and meat are cooked separately and then layered together with a mixture of fried onions, saffron, and other spices. The dish is then sealed with dough and slow-cooked over low heat, allowing the flavors to blend together.

Hyderabadi Biryani has a rich history and is believed to have been introduced by the Mughal Empire during their rule in India. The dish was later adapted and developed by the Nizams of Hyderabad, who added their own unique touch to the recipe.

Today, Hyderabadi Biryani is a popular dish in many parts of India and around the world. It is known for its complex flavors and is often served with raita (a yogurt-based side dish), salad, and pickle.

There are many variations of Hyderabadi Biryani, with different regions and households having their own unique recipe. Some variations include adding potatoes, eggs, or vegetables to the dish, while others use different types of meat or spices. Regardless of the variation, Hyderabadi Biryani remains a beloved and iconic dish in Indian cuisine.

# Andhra Style Chicken Fry

Andhra Style Chicken Fry is a spicy and crispy fried chicken dish that is made with a variety of spices and herbs, giving it a unique and bold flavor.The chicken pieces are usually marinated in a mixture of yogurt, turmeric, red chili powder, ginger-garlic paste, and other spices for a few hours to overnight. The marinated chicken is then coated in a batter made with chickpea flour (besan), rice flour, and spices, before being deep-fried until crispy and golden brown.

Andhra Style Chicken Fry is known for its spicy taste and crispy texture. It is often served as an appetizer or a side dish with rice and dal. The dish is also popular as a street food in Andhra Pradesh and is usually served with onion slices and lemon wedges.

There are many variations of Andhra Style Chicken Fry, with different regions and households having their own unique recipe. Some variations include adding curry leaves, cumin, coriander, and fennel seeds to the batter, while others use different types of chili powder or other spices. Regardless of the variation, Andhra Style Chicken Fry remains a beloved and iconic dish in Andhra Pradesh cuisine.

# Gongura Pachadi

Gongura Pachadi is a tangy and spicy chutney made with Gongura leaves, which are also known as sorrel leaves or Roselle leaves in English.

The Gongura leaves are cooked with a mixture of spices such as red chili powder, cumin seeds, garlic, and mustard seeds. The cooked leaves are then ground into a paste and tempered with fried curry leaves, mustard seeds, and fenugreek seeds. Tamarind paste is also added to give the chutney its signature tangy taste.

Gongura Pachadi is often served as a side dish with rice and dal, or with roti or paratha. It is known for its sour and spicy taste and is a staple in many households in Andhra Pradesh.

Gongura Pachadi is also known for its health benefits. Gongura leaves are rich in iron, calcium, and vitamins A and C, and are known to aid digestion and improve immunity. The dish is also low in calories and is a good option for those following a vegetarian or vegan diet.

# Kodi Vepudu

Kodi Vepudu is a spicy and flavorful dry chicken dish that is made with a variety of aromatic spices and herbs.

The chicken pieces are marinated in a mixture of yogurt, turmeric, red chili powder, ginger-garlic paste, and other spices for a few hours to overnight. The marinated chicken is then stir-fried with onions, green chilies, and curry leaves in hot oil until it is cooked and crispy.

Kodi Vepudu is known for its spicy and tangy taste and is often served as a side dish with rice and dal or with roti or paratha. The dish is also popular as a street food in Andhra Pradesh and is usually served with onion slices and lemon wedges.

There are many variations of Kodi Vepudu, with different regions and households having their own unique recipe. Some variations include adding tamarind or lemon juice for an extra tangy taste, while others use different types of chili powder or other spices. Regardless of the variation, Kodi Vepudu remains a beloved and iconic dish in Andhra Pradesh cuisine.

# Mirchi Bajji

Mirchi Bajji is a spicy and crispy deep-fried fritter made with long green chili peppers that are stuffed with a mixture of spices and herbs.

To make Mirchi Bajji, the long green chili peppers are slit lengthwise and stuffed with a mixture of besan (chickpea flour), salt, red chili powder, cumin powder, and other spices. The stuffed peppers are then dipped in a batter made with besan, rice flour, and spices, before being deep-fried until golden brown and crispy.

Mirchi Bajji is known for its spicy taste and crispy texture. It is often served as a street food in Andhra Pradesh, especially during the monsoon season when the weather is cool and rainy. The dish is usually served with a mint-coriander chutney or tomato sauce.

There are many variations of Mirchi Bajji, with some recipes calling for stuffing the peppers with potato or onion filling, while others add a sprinkle of chaat masala or lemon juice on top for an extra tangy flavor.

# Pesarattu

Pesarattu is a crepe or dosa made with a batter of green gram or mung beans, which are soaked and ground to a smooth paste along with other ingredients.

The batter for Pesarattu is typically made by blending soaked green gram along with green chilies, ginger, cumin seeds, and salt. The batter is then spread thinly on a hot griddle or tawa, and cooked until crispy on both sides. Pesarattu is often served with a spicy ginger chutney, coconut chutney, or sambar.

Pesarattu is known for its health benefits, as green gram is a good source of protein, dietary fiber, and vitamins. It is also gluten-free and low in calories, making it a healthy breakfast option for those following a vegetarian or vegan diet.

Pesarattu is a popular dish throughout Andhra Pradesh, and is often served with Upma, a semolina porridge, to make a wholesome breakfast. It is also a common street food, especially in the cities of Hyderabad and Vijayawada.

# Gutti Vankaya Curry

Gutti Vankaya Curry is a spicy and flavorful eggplant curry that is made by stuffing baby eggplants with a mixture of aromatic spices and herbs.

To make Gutti Vankaya Curry, small eggplants are slit in the middle and stuffed with a mixture of roasted peanuts, sesame seeds, grated coconut, tamarind paste, onions, and other spices. The stuffed eggplants are then pan-fried until lightly browned and cooked through. They are then simmered in a spicy tomato-based gravy, along with onions, garlic, and curry leaves.

Gutti Vankaya Curry is known for its unique blend of flavors, which combines the nutty and spicy taste of the stuffing with the tangy and slightly sweet taste of the tomato gravy. It is often served as a main course with rice or roti, and is also a popular dish during festivals and special occasions.

There are many variations of Gutti Vankaya Curry, with different regions and households having their own unique recipe. Some variations include adding coconut milk or yogurt to the gravy for a creamier texture, while others use different types of chili powder or other spices to adjust the level of spiciness.

# Royyala Iguru

Royyala Iguru is a spicy and flavorful prawn curry that is made with a blend of aromatic spices and herbs. To make Royyala Iguru, fresh prawns are marinated with a mixture of spices and herbs, such as turmeric, chili powder, ginger, and garlic. The marinated prawns are then pan-fried until lightly browned and cooked through. In a separate pan, a blend of onions, tomatoes, and other spices are cooked until fragrant, before adding the cooked prawns to the mixture. The curry is then simmered until the flavors meld together and the sauce thickens.

Royyala Iguru is known for its bold and spicy flavor, which is characteristic of Andhra Pradesh cuisine. It is often served as a main course with rice or roti, and is also a popular dish during festivals and special occasions.

There are many variations of Royyala Iguru, with some recipes calling for the addition of coconut milk or yogurt to the sauce for a creamier texture. Other variations include using different types of seafood, such as fish or squid, instead of prawns.

# Andhra Style Fish Fry

Andhra Style Fish Fry is a spicy and flavorful dish that is made by marinating fish fillets with a blend of aromatic spices and herbs, before pan-frying until crispy and golden.

To make Andhra Style Fish Fry, fish fillets are first marinated with a mixture of turmeric, chili powder, cumin, coriander, ginger, garlic, and lemon juice. The marinated fish is then coated with a mixture of rice flour and corn flour, before being pan-fried until crispy and golden brown. The fish is typically served with a side of lemon wedges and onion rings.

Andhra Style Fish Fry is known for its bold and spicy flavor, which is characteristic of Andhra Pradesh cuisine. It is often served as an appetizer or snack, and can also be served as a main course with rice and a side of vegetables.

There are many variations of Andhra Style Fish Fry, with different recipes using different types of fish and spices. Some variations include the addition of curry leaves or grated coconut to the marinade for extra flavor, while others use a different type of flour, such as chickpea flour, for the coating.

# Ariselu

Ariselu, also known as Arisalu, is a traditional dessert that is typically made during festivals and special occasions, such as weddings and religious ceremonies.

To make Ariselu, a dough is first prepared using rice flour, jaggery (a type of unrefined cane sugar), water, and ghee (clarified butter). The dough is then rolled into small discs, which are deep-fried until golden brown and crispy. The fried discs are then soaked in a syrup made from jaggery and water, before being garnished with sesame seeds.

Ariselu is known for its sweet and nutty flavor, and its soft and chewy texture. It is often served as a dessert or snack, and is especially popular during the festival of Sankranthi, which marks the end of the winter solstice.

There are many variations of Ariselu, with some recipes calling for the addition of other ingredients such as coconut, cardamom, and cashew nuts.