Iconic Dishes From Andhra Pradesh You Must Try Once
Image Credit: Andhra food spread, Image Source: Instagram

Andhra Pradesh, or AP, was a part of the Madras Province during the colonial era. There was a significant push for it to become a separate state. The new state, consisting of the provinces of Rayalaseema and Andhra, was created in 1953. Telangana was added in 1956. Andra Pradesh was the first state formed based on a language. Unfortunately, the bifurcation of Andhra Pradesh in 2014 and the formation of Telangana caused some uproar. But since 2019, this date has continued to be AP formation day. Today, let's reflect on Andhra Pradesh's iconic dishes and celebrate this day. These ones have retained the signature identity of Andhra Pradesh as a separate state. 

Let's have a look at the six most iconic dishes!

Panasa Puttu Koora

Unripe jackfruit makes delicious Indian curries and savoury items. A special jackfruit recipe from Andhra cuisine is made using it. The raw fruit is thoroughly marinated with spices before being cooked into a delectable stew. The masala's fragrance permeates every fruit piece thanks to the extensive marination. As a result, every bite has an explosion of taste.

Gutti Vankaya Koora

Andhra style brinjal curry, Image Source: blendwithspices.com

To relish this delicious grub, i.e., Gutti Vankaya Kura with rice while exploring the lovely cities of Visakhapatnam, East Godavari, Nellore, and Vijayawada stop for lunch. To prepare this, tinny brinjals or Vankaya, or eggplants are chosen. Using native roasted spices and herbs, these brinjals are stuffed. Then in a tedious method, they are cooked into a mouthwateringly scrumptious spicy curry dish. The roasted spices are used, which gives the delicious delight a deep flavour and scent. A few households also make Gutti Vankaya Pulav, which can beat any non-vegetarian biryani. 

Gongura Kodi

There are many different meat recipes in Andhra cuisine. The gongura chicken is particularly noteworthy. This mouthwatering dish is made with tangy green vegetables, gongura or sorrel leaves. The edible greens have a distinctive spicy flavour and scent that is hard to find elsewhere. The country chicken, also known as natu kodi, is cooked with sorrel leaves, and the curry develops a combination of fiery, tangy, and rustic flavours.

Chitti Muthyalu Pulao

Chitti Muthyalu pulao, Image Source: vismaifood.com

In Andhra Pradesh, Chitti Muthyalu is another popular kind of rice. It is fragrant, short-grain rice with an incredibly fine kernel. It is a preferred choice to cook native pulao due to its distinctive texture, size, and flavour. It is considered table rice and has a low glycemic index of 50, making it suitable for daily consumption. Keep in mind that it is utterly distinct from biryani. After tasting it, you might be unable to decide which one is your favourite.

Pulasa Pulusu

No one can beat this dish from Andhra Pradesh, especially in the East Godavari region where Pulasa or Hilsa. This fish has a particular season, which lasts during monsoon. It is one of the most treasured fishes, and the price can go up lakhs if the supply is less and demand is high. This incredibly uncommon seasonal fish curry is also quite nutritious. Remember to indulge in a plate of delectable curry if you visit the coastlines of Andhra Pradesh during the appropriate season. The ideal way to feast the Pulasa Pulusu is when it's cooked following the traditional method in an earthen clay pot and left overnight to soak the flavours. 


Dry fruits Pootharekulu, Image Source: atpu.in

A trip to Andhra Pradesh will only be justified if you taste its iconic sweet Pootharekulu. This from the East Godavari district's Atreyapuram village is one of its kind in the country. And its popularity has created a dedicated market overseas. Pootha, which means a coating, and rekulu, which means sheets, are combined to form the word Pootharekulu. It is prepared by stacking and rolling thin sweet sheets made of rice. This wafer-like treat was originally presented to royalty. Later, Pootharekulu became available to the general public during festivals. The varieties of Pootharekulu available now are made using sugar or jaggery; another variant includes dry fruits too.