Telugu cuisine

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The first thing that comes to our minds when we hear the word Andhra, is their spicy food. Their cuisine comprises of rich, hot and spicy vegetarian as well as non vegetarian dishes. A traditional meal in Andhra Pradesh consists of around 5 dishes and is served on a banana leaf. Andhra is the leading producer of rice and red chilli. Hence, biryani and pickles are prominent in Andhra Pradesh. Gongura, tomato, pappu, and tamarind form the major ingredients of curries. Curd rice is taken at the end of the meal to cool the stomach after consuming spicy food.
Some popular dishes include:
1.PULIHORA
Pulihora is a type of tamarind rice prepared using tamarind, tomatoes, curry leaves, and mustard seeds. All these together give a delicious, sour touch to the dish.
2.GONGURA PICKLE
Gongura is a red leaf that tastes sour and is used to make a healthy, tasty pickle.
3.BOORELU
This is a pakoda filled with split black gram and jaggery and is a feast to one's taste buds. It is made during festivals like Ugadi.
4.GUTTIVANGAYA KURA
This dish is made by stuffing brinjal with masala and frying it. It is generally used to complement rice or chapathis.
5.GONGURU MAMSAM
This is lamb meat made with spices and garnished with fiery red chillies. It is one of their most spicy dishes.
-Nithyasri.S

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