15 Authentic Must try Dishes from ‘Telangana’
We have already discussed a lot about South India from travel to the culture, from hill stations to the hubs. Now let’s talk about Telangana cuisine, which is very famous so far. The south Indian cuisines or can say the Telangana cuisine are very spicy but there is much more to Telangana food which is very tasty and many of us are unaware of. So, let’s start with the authentic dishes from Telangana in the article.
Sarva Pindi– the Staple food of Telangana – This is a healthy breakfast or snack option, Sarva Pindi is an excellent choice, it is the type of pancake, which is made up of rice flour, Chana dal, peanuts, and chili. And it is cooked in a deep, round-shaped pan, and to preserve the taste, it is pertinent to make holes in the rolled-out dough mixture before cooking it.
Malidalu– one question I want to ask you all, what do you do with the leftover chapattis? Some eat as the same, but some remake it as Parathe, some made dishes and etc. Malidalu is made up of chapatti pieces that are combined with a mix of jaggery, cashews, pista, and ghee and shaped into a small ball, it is fully packed with all the nutrients, and it is the best solution for anyone who craves a sweet after a meal.
Sakinalu- for the North Indian people it is called Chakli and can be known by the different names across the various parts of the country. In South India, it is called Sakinalu, but it is not the same, it is prepared with a similar preparation but it is somehow different. The two main ingredients are rice and sesame seeds which are devoid of spices, therefore making it a mild snack that is also easy to prepare. It is commonly made during the festival of Sankranti across the country, especially in South India.
Garijalu- this is a very famous dish in North India at the time of the Holi festival. It is known by different names in the various parts of the country. In north India, it is called by the famous name Gujia. It is prepared with dry grated coconut, sugar, and some hints of cardamom. The crispy shell is made up of maida, which is then folded after the filling is stuffed and the shape resembles a half moon.
Pachi Pulusu- it is similar to the Rasam but not the same. If you are tired of making Rasam meanwhile if you are craving Rasam but you are lazy to make it, then Pachi Pulusu will be the best option to opt for. There is very little difference between them, which is less cooking.
Golichina Mamsam- so this is the non-vegetarian dish for non-vegetarian lovers, it roughly means fry in Telugu. This dish is made of pieces of mutton into a thick gravy that is loaded with grown spices and cooked over low flame for hours so the meat can absorb the essence of the curry. It is usually eaten with chapattis, rice, or dosa.
Hyderabadi Biryani- the world-famous dish, people come from far to taste this cuisine, this is of two types, first is Kachchi gosht Ki biryani and second is Pakki biryani. Marinated meat is cooked in layers of rice in a big handi which is covered with flat dough and that rises due to heat, which means that biryani is prepared. The two different cooking methods it producing mouthwatering results.
Chegodilu- this is a crunchy, tasty snack. Can have this during tea time and whenever you want. Toasted sesame seeds are the special feature in this deep-fried snack giving it a uniquely tasty flavor that goes well with the mild spiciness.
Polelu- this is an Ultra-thin flattened Indian bread with a stuffing made of jaggery, channa dal, cardamom powder, and ghee, Polelu is the go-to recipe for special festivals like Ganesh Chathurthi. It is mainly found in sweet shops in sealed plastic packets and can be easily made at home.
Qubani ka Meetha
Qubani ka Meetha- this is the popular sweet at Hyderabadi weddings, Qubani ka is made up of dried apricots that are cooked over heat for a significant amount of time, it is then combined with sugar, ghee, saffron, and almonds to prepare a fragrant and delectable dessert. It is mainly served with a generous dollop of ice cream, custard, or simply malai.
Thunti koora pappu
Thunti Koora- this is a spicy vegetarian curry, which is made up of Red Sorrel leaves. Red sorrel is very healthy for the body and with a good amount of Vitamin A, Vitamin C, and Protein. This curry is best eaten with Jwar or Bajra chapattis or flatbread.
Potlakaya Pulusu- Another example of a traditional vegetarian, Telangana-style preparation is Potlakaya Pulusu, or snake gourd soup. This is another wholesome preparation that is loaded with Vitamin C. You know that a snake gourd is beneficial for diabetic patients also.
Rail Palaram- Rail Palaram is also a popular breakfast dish or a snack in Telangana state which is made up of Rice flour dumplings steamed in the Idli steamer and then sautéed with curry leaves, urad dal, Chana dal, mustard, and cumin seeds, coconut and of course, lots of chillis.
Bachali Kura Pappu
Bachali Kura- Bachali Kura is a leafy vegetable which is also known as Malabar Spinach or Ceylon Spinach across the country. Bachali Kura is very rich in Vitamin C, Vitamin A, Iron, Calcium, and other antioxidants.
Puntikura Chana Dal
Puntikura Chana Dal- Puntikura or Gongura is another leafy vegetable that is popular in Telangana cuisine. This leaf can be added to pickles or cooked with Chana Dal into a curry and can be eaten with any dish. It is very popular and famous in the city.
South Indian cities, or can say South India is very famous for their culture and food. Many dishes above them are commonly popular in north India but called off by different names in every state or city. Telangana food is the major source of attraction for the tourists and once you have the food, it will bring you more closer to the South Indian culture.