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Pulusu koora/Aava petti koora (stew): boiled vegetables cooked in tamarind sauce and mustard paste. Some varieties include potlakaya , anapakaya , bendakaya , gummadikaya . Kaaram petti koora/Koora podi koora (literally, "dish with curry powder added"): sautéed vegetables cooked with curry powder or paste, served as a solid mass.
Ragi mudde [3] has only two ingredients: ragi (finger millet) flour, and water.A tablespoon of ragi flour is first mixed with water to make a very thin paste and later added to a thick-bottomed vessel containing water on a stove top.
Pesara (moong-dal) pulusu Various types of lentils (pappulu) and millet for sale at a marke. Sarva pindi, a spicy pancake, is a common breakfast, made from rice flour, chana dal, ginger, garlic, sesame seeds, curry leaves, and green chilis. [2] Pachi pulusu, a spicy, raw rasam made with tamarind, chili, and onions. Prepared mainly in summer.
Kodi guddu pulusu is a dish in Telangana. Kodi guddu means "the egg" and pulusu implies a spicy tamarind sauce. [ 1 ] As a result, this dish usually consists of boiled eggs cooked in a tangy tamarind sauce combined with spices.
2 References. Toggle the table of contents. Pachi pulusu. 1 language. ... [2] Unlike regular pulusu, this kind is much more spicy, watery and light. [3] Preparation.
It is also called talakaya pulusu when Tamarind is added. [2] Talakaya means "head" and kura means "curry". This dish involves cooking the head or a goat or sheep. It is the most frequently served item at many functions and festivals in Andhra Pradesh and Telangana. [citation needed]
Gongura (Hibiscus sabdariffa var. rubra), or Puntikura, or Gogaaku is a variety of the roselle plant grown for its edible leaves in India and in other countries like Fiji. [2] These leaves are used in south-central Indian cuisine to impart a tart flavour. [3] Gongura comes in two varieties, green stemmed leaf and red stemmed.
Punukulu or Punugulu is a snack and common street food in Andhra Pradesh, India. [1] [2] Punukulu is a deep-fried snack made with rice, urad dal and other spices. [3]They are often served with peanut chutney, known as palli chutney, coconut chutney, tomato chutney, verusanaga chutney or toordal chutney known as kandhi pachadi, or they can be served with capsicum peanut chutney.