In general, Telangana cuisine is served hotter than other cuisines, and ingredients like tamarind, red chilies, sesame seeds, and others are frequently utilised in Telangana cooking.
1. Sarva Pindi
Sarva Pindi is a great option for a nutritious breakfast or snack because it is prepared with ingredients from each stage of the food pyramid. Made with rice flour, chana dal, peanuts, and chilli, it’s a savoury pancake. It is fried in a deep, round pan, and before cooking, it is important to poke holes in the rolled-out dough mixture to maintain the recipe’s integrity. This preparation gives it another name, Ginne Appa.
2. Malidalu
This recipe is an example of how we Indians have a flair for making the most of circumstances. Malidalu is produced by shaping pieces of chapathi into small balls and combining them with a mixture of cashews, jaggery, pista, and ghee. Rich in nutrition, it’s the ideal choice for anyone who has a sweet tooth after dinner.
3. Bachali Kura
Another name for the green vegetable known as Bachali kura is Malabar spinach or Ceylon spinach. Antioxidants, iron, calcium, vitamin C, and A are all abundant in Bachali kura.
4. Potlakaya Pulusu
The traditional vegetarian Telangana dish potlakaya pulusu, or snake gourd soup, is another example. This is another healthy recipe that is high in vitamin C.
5. Garjialu
Garijalu, also known as Kajjikaya, has a crispy outside and a sweet inside made of sugar, cardamom, and dry shredded coconut. It is deep-fried and, as you can see, has a shape similar to Maharashtra’s sweet dish Karanji. After the filling is stuffed, the crispy shell—which is formed of maida and rolled out into circles—is folded into a half-moon shape. The Telangana people have been producing garigalus for generations, despite the fact that their origins are unknown and have been passed down between several Indian states.
