:Telangana cuisine
{{short description|Cuisine of Telangana, India}}
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{{Culture of Telangana}}
{{Indian cuisine}}
Telangana cuisine is the cuisine native to the Indian state of Telangana. The Telangana state lies on the Deccan plateau and its topography dictates more millets and roti based dishes. Jowar and Bajra features more prominently in their cuisine.
Staple food
Telangana in its cuisine, there is special place for rotis made from millet, such as jonna rotte (sorghum), sajja rotte (penisetum), or Sarva Pindi" and Uppudi Pindi (broken rice). In Telangana a gravy or curry is called Koora and Pulusu in based on Tamarind. A deep fry reduction of the same is called Vepudu. Kodi pulusu and vepudu are popular dishes in meat. Vankaya (Brinjal), Aloogadda (potato) koora & fry are some of the many varieties of vegetable dishes.{{cite news |url=http://travel.outlookindia.com/article.aspx?281198 |title=The Telangana Table |newspaper=The New Indian Express |date=June 1, 2012 |accessdate=2023-04-22 |first=Lesley A. |last=Esteves |archiveurl=https://web.archive.org/web/20130918082622/http://travel.outlookindia.com/article.aspx?281198 |archivedate=18 September 2013}} Telangana palakoora is a spinach dish cooked with lentils eaten with steamed rice and roti. Peanuts are added as special attraction and in Karimnagar District, peanuts and soya nuts are added.
Popular Telangana curry dishes (known as Koora) include Boti (derived from mutton) and Phunti Koora made out of Red Sorrel leaves. Potlakaya pulusu, or snake gourd stew is one of the daily staple dish.Many Telangana dishes are altered as per their own taste but the root ingredients are similar. Sakinalu is the most popular snack made of rice flour during festivals like Dusshera and Sankranthi making it very delicious and one of its kind fritters of South India.{{cite news |url= http://indianexpress.com/article/india/india-others/in-hyderabad-chicken-crosses-the-road-from-andhra-to-telangana// |title=In Hyderabad, chicken crosses the road from Andhra to Telangana |newspaper=The New Indian Express |date=29 January 2014 |accessdate=22 February 2014 |url-status=live |archive-date=January 30, 2014 |archive-url=https://web.archive.org/web/20140130185218/https://indianexpress.com/article/india/india-others/in-hyderabad-chicken-crosses-the-road-from-andhra-to-telangana/ |first=Janyala |last=Sreenivas}}
Recent years have seen a resurgence of Telangana cuisines in restaurants around Hyderabad with the availability of Telangana thali dish for lunch.
Vegetarian food
File:Pappulu for sale.JPG (Pappulu) and millets for sale in market]]
In Telangana regions Tamarind, red chilies (koraivikaram) and Asafoetida are predominantly used in Telangana cooking. Roselle is a major staple used extensively in curries and pickles.
{{cite news |url= http://archives.deccanchronicle.com/130731/lifestyle-food/gallery/look-telangana-cuisine | title=A look at Telangana cuisine | publisher=Deccan Chronicle | date= 2 August 2013 |accessdate=2023-04-22 | archiveurl= https://web.archive.org/web/20140225113155/http://archives.deccanchronicle.com/130731/lifestyle-food/gallery/look-telangana-cuisine | archivedate= 25 February 2014 }}
File:Pappulu_for_sale.JPG (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.
- Pachi pulusu, a spicy, raw rasam made with tamarind, chili, and onions. Prepared mainly in summer.
- Kodi gudla pulusu, boiled eggs cooked in a tangy tamarind sauce combined with spices[http://www.sailusfood.com/2006/01/07/kodi-gudu-pulusu-boiled-eggs-in-tamarind-gravy/ Kodi Gudu Pulusu]. sailusfood.com
References
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{{Telangana}}
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{{Cuisines}}
{{Cuisine of India}}