page_title: Telugu cuisine
section_title: Telangana vegetarian foods
hierarchical_section_title: Telugu cuisine / Regional variations / Telangana / Telangana vegetarian foods
caption_attribution_description: తెలుగు: పెసరపప్పు పులుసు
context_page_description: Telugu cuisine is a cuisine of South India native to the Telugu people from the states of Andhra Pradesh and Telangana. Generally known for its tangy, hot and spicy taste, the cooking is very diverse due to the vast spread of the people and varied topological regions.
  All three regions — Coastal Andhra, Rayalaseema and Telangana — have distinctive cuisines, where in semi-arid Telangana state region millet-based breads is predominant staple food, while rice is predominant in irrigated Andhra and Rayalaseema regions and ragi is popular in Rayalaseema regions which is predominantly semi-arid. Many of the curries, snacks and sweets vary in the method of preparation and differ in name, too.
  Andhra Pradesh state is the leading producer of red chili, rice and Telangana state is millets in India influences the liberal use of spices — making the food one of the richest and spiciest in the world. Vegetarian, as well as meat and seafood, feature prominently on the menus. Pappu, tomato, gongura, and tamarind are largely used for cooking curries. Spicy and hot varieties of pickles form an important part of Telugu cuisine.
context_section_description: In Telangana regions tamarind, red chilies (koraivikaram) and Asafetida are predominantly used in Telangana cooking. Roselle is a major staple used extensively in curries and pickles.
  Sarva pindi, a spicy pancake, is a staple breakfast, made with rice flour, chana dal, ginger, garlic, sesame seeds, curry leaves and green chiles.
  Puntikura Chana Dal: A vegetarian alternative to 'Gongura Ghosht', chana dal is cooked in spices and tempered with mustard and curry leaves.
  Bachali Kura: A tangy spinach curry cooked with tamarind paste.
  Pachi Pulusu: A spicy, raw rasam made with tamarind, chili and onions. Prepared mainly in Summer.
  Rail Palaram is a traditional food inherited from forefathers which is made from rice flour. Steamed rice flour balls are stir fried with soaked chana dal, curry leaves, green chillies, onion and grated fresh coconut.
  Some of the famous food of Telangana 
  Jonna Gatka
  Makka Gatka
  Ambali
  Sajja Rotti -
  Makka Rotti -
  SarvaPindi -
  Upudu Pindi
  Kudumulu
  Rail Palaram
  Passham (sweet) - done in 2 ways; one with jaggery and milk and the other with talukalu prepared of dough.
  Odapa
  Pyalalu
  Sabhudhana  upma
  Antuvuls also called as Bajji - (Pulusu with vegetables)
  Kadambam
  Makka Gudalu
  Bebarla Gudallu
  Sala Pachi pulsu.
  Pachi Pulusu
  Challa Charu - A dish prepared by tempering buttermilk.
  Atukulu - Poha
  Makkajona Garelu
  Ponganallu
  Sajja Kudumulu with onion chutney
  Sadhulu - varieties of Rice, mainly cooked for Sadhula Bathukama Festival different flavors are as follows- Sesame(Nuvulu), Groundnuts(Palilu), Bengal Gram (Putnalu),Coconut(Kobari), Tarmarind (Chintapandu pulusu), Lemon (nimakaya), Mango (Mamidikaya), yogurt(Perugu)
  Guddalu - prepared with different beans, Blackeye beans, corns, Chana,  Sprouts along with some spice and onion.
  Sakinalu - rice flour Snack
  Garje - a sweet filled with a combination of either sugar or jaggery, with lentils.
  Rotu Tokkulu - are famous again - generally, they are prepared by semi fry the vegetables and grind it on a stone grinder tools,  or in a mixer with adding thadka to it.
  Kallegura(a.k.a. kallegalapula Kura )  - mixed vegetable curry generally prepared during Sankranthi Festival
caption: Moong-dal pulusu made at home in Andhra Pradesh
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