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Renowned for its picturesque beaches and native breed of cattle called “Zebu,” Ongole is an underrated gem of Andhra Pradesh. In addition to its natural beauty and diverse wildlife, the city is blessed with a thriving food scene. Some of the most cherished delicacies of Ongole include the wholesome crepe-like pesarattu as well as filling non-vegetarian dishes like Andhra chicken curry, which can be sampled at the local joint Bhavana’s Andhra Kitchen.
The cuisine of Ongole abounds in seafood delicacies owing to the city’s coastal location. The prawn gravy-based dish royyala iguru, which will be explored in detail below, is a must-try for seafood lovers everywhere. Ingredients such as rice, millets, and lentils are also widely used in the dishes of Ongole, thanks to the city’s agricultural roots and practices. As a result, the city also has a rich plethora of vegetarian offerings, including punugulu and ulavacharu.
Check out the top 7 local delicacies of Ongole.
Pesarattu
Image Credits: By ukanda - Pesarattu and Ginger chutneyUploaded by Diádoco, CC BY 2.0/Wikimedia Commons
Also known as “pesara dosa,” pesarattu is a crispy, crepe-like pancake crafted primarily from green gram lentils. The lentils are mixed with spices like ginger, cumin, and chillies to form the pesarattu batter. An Andhra staple, pesarattu boasts a series of health benefits, including regulating cholesterol and blood pressure levels. The dish is popularly enjoyed as breakfast and is typically eaten with a tangy ginger pickle called “allam pachadi,” and upma.
Recommendations: Ultimate Food Centre
Type: Vegetarian
Cost For Two: ₹150, approx.
Punugulu
Image Credits: By Radhika41 - Own work, CC BY-SA 4.0/Wikimedia Commons
Punugulu is a popular street food in the coastal regions of Andhra Pradesh, including in Ongole. These bite-sized delicacies are prepared from rice and urad dal, which are mixed with spices, including green chillies and ginger. Most traditional punugulu recipes also incorporate onions and curd. Resembling small balls, punugulu are deep-fried till they become crispy and golden. They are typically consumed with a host of chutneys, including coconut, tomato, and peanut.
Recommendations: Tollywood Tiffins
Type: Vegetarian
Cost For Two: ₹110, approx.
Ulavacharu
Ulavacharu is a soup-like dish hailing from Andhra Pradesh. This delicacy is crafted from horse gram, which translates to “ulava” in Telugu. The dish is prepared by boiling horse gram with salt and then straining the legume from the soup before serving. Ingredients, including tamarind and tomatoes, plus spices like ginger, peppercorns, and garlic, infuse the dish with earthy and delicious flavours. Ulavacharu is typically savoured with rice, butter, and cream.
Recommendations: Nakshatra Food Court
Type: Vegetarian
Cost For Two: ₹250, approx.
Andhra Chicken Curry
Image Credits: By Karteeki4u - Own work, CC BY-SA 4.0/Wikimedia Commons
Andhra chicken curry is a rustic, flavour-packed dish made by cooking boiled chicken pieces with a range of locally produced spices, such as turmeric, red chilli powder, and ginger garlic paste. Several variations of this curry are consumed throughout Andhra Pradesh; however, what sets the coastal Ongole version of the dish apart is the use of coconut milk or ground coconut in the recipe. This soulful curry can be enjoyed with rice and rotis.
Recommendations: Vantillu
Type: Non-Vegetarian
Cost For Two: ₹250–₹500, approx.
Chepala Pulusu
Image Credits: By MonishaPerli - Own work, CC BY-SA 4.0/Wikimedia Commons
Chepala pulusu is an Andhra-special fish gravy crafted primarily by cooking the fish alongside tamarind. The gravy also incorporates ingredients like khus khus (poppy seeds) and coconut, which help lend the dish a smooth and creamy texture. Other ingredients in chepala pulusu include spices like turmeric, red chilli powder, and curry leaves. The dish is typically topped off with fresh coriander leaves and can be enjoyed with rice or rotis.
Recommendations: Nellore Chepala Pulusu
Type: Non-Vegetarian
Cost For Two: ₹350–₹600, approx.
Royyala Iguru
Popular in the coastal regions of Andhra Pradesh, royyala iguru is a simple but tasty stir fry prawn dish. To prepare this delicacy, fresh prawns are stir-fried with a bunch of spices, including garam masala and red chilli powder. The aromatic dish, which is usually garnished with vibrant coriander leaves, can be enjoyed alongside a portion of steamed rice as well as flatbreads like rotis or dosas.
Recommendations: Nellore Chepala Pulusu
Type: Non-Vegetarian
Cost For Two: ₹350–₹600, approx.
Bobbatlu
Bobbatlu is Andhra Pradesh’s version of the beloved puran poli sweet dish. This delicacy is crafted by stuffing flatbreads with a sweetened jaggery and lentil mixture. The dish is served with generous helpings of ghee and butter; occasionally, bobbatlu is also eaten alongside milk. This dish is a fixture during Andhra festivals, such as Holi and Diwali, and also features prominently during special events, including weddings and celebrations.
Recommendations: Padmalaya’s Sweets And Bakes
Type: Vegetarian
Cost For Two: ₹300, approx.
