This fiery chicken curry is a staple in Andhra households. Made with a blend of spices, onions, tomatoes, and fresh curry leaves, this dish is known for its rich, robust flavours and heat.
Gongura, also known as sorrel leaves, is the star of this tangy and spicy chutney. It's a unique dish that perfectly represents the tangy and spicy flavor profile of Andhra cuisine.
Pulihora is a popular rice dish seasoned with tamarind, mustard seeds, curry leaves, and peanuts. It's a delightful combination of sour, spicy, and tangy flavours, often enjoyed during festivals and special occasions.
Pesarattu is a nutritious and delicious crepe made from green gram (moong dal). It's usually served with ginger chutney and is a popular breakfast item in Andhra Pradesh.
This traditional fish curry is cooked with tamarind, onions, tomatoes, and a variety of spices. The dish is known for its tangy and spicy taste, making it a favourite among seafood lovers.