9 traditional dishes of Andhra cuisine that are a must-try

Andhra cuisine is unapologetically spicy, but at the same time offers that tangy depth which many foodies love. Here the plates are no less than a thrilling ride offering an array of dishes rooted in agrarian traditions and coastal abundance. From curries and dals to rice dishes, you get everything to satiate your taste buds. Take a look at these traditional dishes that are a must-try.

It is also called Andhra's answer to dosa and is made with soaked green gram ground into a batter and cooked into a crisp crepe. It is rich in protein and is best served with mint or coconut chutney.

It is a classic dish of Andhra cuisine made with gongura (sorrel leaves). It is a tangy and sour chutney that also uses garlic, chilies, and spices.

It is one of the most famous chicken dishes of the cuisine; a fiery, rustic, and deeply spiced dish also called Kodi Kura. Apart from chicken pieces, it also uses red chilies, curry leaves, and whole spices. It pairs beautifully with steamed rice or ragi mudda.

This vegetarian dish is made with baby brinjals stuffed with peanut-sesame-coconut masala and slow-cooked until meltingly soft.

It is commonly called tamarind rice and uses tamarind puree, rice, mustard seeds, peanuts, curry leaves, and turmeric for its preparation.

As the name suggests, it is a prawn dish; a less gravy-heavy and more masala-forward dish best enjoyed with rice.

It is a traditional dish made with horse gram. It is a slow-cooked extract of horse gram, a smoky, earthy, and deeply nourishing dish topped with butter.

It is dry but fairly fiery, packed with curry leaves and black pepper, making this mutton fry a delight for spice lovers. It is best served as a side dish.

It is Puran Poli in Andhra style: a festive sweet flatbread stuffed with chana dal and jaggery filling, cooked with ghee, making it a true indulgence.

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