From Golichina Mamsam To Garijalu: 8 Dishes From Telangana That You Must Try
- Vritti Bansal
Updated : April 25, 2022 17:04 IST
While Andhra Pradesh considers rice a staple, rotis are more common in Telangana.
The cuisine of Telangana is spicy, and often uses ingredients like tamarind, sesame seeds and red chilli powder. While Andhra Pradesh considers rice a staple, rotis are more common in Telangana. Hyderabad, being the capital of the state and owing to its location, is the meeting point for food from the Northern and Southern parts of the country. From Hyderabadi biryani to a rasam-like soup called pachi pulusu, we list eight dishes from Telangana that you must try:
Known as murukku and chakli in other parts of India, sakinalu is a crunchy snack made with rice and sesame seeds. Its preparation is slightly different to that of murukku and chakli in that it doesn’t use spices. Mainly made during Sankranti, sakinalu is also a common feature at weddings.
In Telugu, ‘golichina’ translates to ‘fry’. To make golichina mamsam, tender chunks of mutton are cooked in a thick gravy that uses local spices. It takes several hours to prepare the dish, which is cooked over a low flame so that the meat is flavourful after having absorbed the spices. The dish is best enjoyed with rice, rotis or dosa.
Hyderabadi biryani has earned exalted status thanks to the influence of the Nizams in the state. To make Hyderabadi biryani, meat is first marinated and then cooked in layers of rice in a handi, which is sealed with dough. As the dough rises, it becomes evident that the biryani is ready. Usually made with chicken or mutton, Hyderabadi biryani can also be vegetarian.
Made primarily on the occasion of Ugadi and Ganesh Chaturthi, polelu is similar to the many thin pancakes from across India that are stuffed with jaggery. Polelu in particular is stuffed with a filling of chana dal, jaggery, ghee and cardamom powder. The crepe-like flatbread may be enjoyed as a snack with a cup of tea.
A tea time snack, chegodilu is made with rice flour, spices and toasted sesame seeds. Some cooks in Telangana also add onion and garlic to the dough. It is crunchy and eaten during festivals like Makar Sankranti and Krishnashtami. Since it is shaped like a ring, chegodilu is also known as ringulu.
A spicy curry made with red sorrel leaves, thunti koora is best enjoyed with bajra or jowar rotis. It is a healthy dish since red sorrel, a plant from the buckwheat family, is a good source of vitamin A and protein.
Pachi pulusu is a kind of rasam made with tamarind, but involves less cooking than regular rasam. While rasam requires the tamarind to be boiled, pachi pulusu only needs it to be soaked in lukewarm water. The tangy, throat-clearing soup is a blessing in the winter.
Similar to gujiya, garijalu is made with a filling of grated coconut, sugar and cardamom. The outer covering is crispy, flaky, and shaped like a half moon—much like karanji, the Maharashtrian classic. It has been a part of the cuisine of Telangana for years.