1. Pesarattu :

A variety of pesarattu served with upma is known as MLA pesarattu in Andhra, which came to be known after it was popular in MLA quarters restaurants in Hyderabad. Upma pesarattu is a favourite in coastal Andhra breakfast.Soaked moong or  “Pesalu” or whole green gram in water for at least 4 hours (maximum of 7 hours). Grinded and added a couple of green chilies, a small piece of ginger and some salt.  Smooth paste, added with water as required, fried on the pan like Dosa with Pure Ghee.This is best enjoyed with Coconut chutney and Ginger pickle.

2. Mirchi Bajji :

 Mirchi Bajji..!   Water in the mouth once aroma hits andTears in eyes after eating. Any season or any celebration in Hyderabad you see Mirchi Bajji is the common snack or appetizer to start with. It is the best snack for teatime. Though it is the hottest vegetable. It is still a favorite of many people. There is something about this that makes it so tasty.

3. Naatu Kodi Vepudu :

Natu kodi Vepudu otherwise known as Kodi Vepudu (Chicken Fry) is a dry masala preparation from Andhra and is one of the most popular recipe from telugu cuisine. Vepudu means fry and there are many versions of this chicken vepudu. Deep fried chicken pieces fried in masala in the chicken pieces added directly to the masala and both the versions tasted awesomeIt is known for its spiciness and flavors. Goes well with Rasam or Sambar

4. Ulava Charu :

Ulava Charu is a famous side dish from coastal Andhra. This particular dish is very popular in Guntur and Krishna districts. This is a soup made with Horsegram. In Telugu language,Ulava/Ulavalu means Horsegram and Chaaru means soup. It is a local delicacy served in all lavish parties. Expatriate Telugu people crave for this delicacy and never miss eating it when visiting Andhra .Dont forget to add “Meegada” the cream !

5. Andhra Bhojanam :

Served on vistaraku (A larger plate made of several leaves sewn together), or on a vendi (Silver) kancham(Plate) or stainless steel plate.  In traditional and rural households, the food is served on arati aaku (Banana leaves).  Restaurants of middle budget in smaller towns and cities use banana Leaves for serving. Generally this meal consists of Rice,Mudda pappu,bendakya vepudu,Vankaya Pakodi,Batani Vankaya,Dondakaya Pacchadi,Garelu or poorikorma,Vadiyalu,Aavakaya,Rasam,Sambar,Mazziga pulusu,Chakra pongli or semya payasam,banana and beeda!Beware of over eating.

6. Vanjaram vepudu :

In Andhra coast  regular availability of freshly caught sea food and daily eating is a ritual, especially fish. The seer fish called vanjaram in Andhra, sliced and prepared as a simple roast with minimal spices. This is deep fried or pan fried. The marinated fish along with spices  shallow fried to perfection. The fish does not turn crisp but the shallow fry helps the fish to get cooked.

 7. Bommidala Pulusu :

Bommidala or Bommidayila pulusu or curry is a famous Andhra Recipe. Its favourite  of sea food lovers.This tangy curry can be made with fresh or dried fish which are easily available in markets. Nellore style Bommidala pulusu is famous all Andhra restaurants.

8. Andhra Spicy Biriyani :

Unlike Hyderabadi biryani, a delicacy that has the Nawabi style Andhra biriyani is hot and spicy and comes with layers of spicy masala.The aroma and taste are distinct laced with green chillies is good old Nellore recepe and lip-smacking.Never miss it !

9. Maamsam Koora :

Experience the dynamite spicy hot Andhra mutton curry food is known for it’s taste, get taste buds tingling and set your tongue on fire. The fiery hot flavor is the real killer.The meat pieces are cooked in a ginger-garlic-green chilli-onion base, spiced with only red chilli powder and then simmered, exquisitely enhances the flavor and takes it to another level. The aroma as the mutton pieces simmer in the flavorful alliance of simply irresistible and addictive. A perfect accompaniment  to rice.

10. Peethala Vepudu :

Crabs Andhra family’s favorite sea-food.Cabs are  stir fried with oninion,ginger garlic paste with green chillies and wow… the taste is superb and when it’s flavored with red chili powder and garam amsala.A simple preparation, few spices, incredible taste! Garam masala is an essential component of this recipe as it complements the crabs perfectly.

11. Gongura Royyalu :

Gongura (a sour green leaves with tangy taste)  with Prawns, also popularly known as gongura royyala kura is a winner and exotic dish from the Andhra cuisine. It is an amazing dish where the luscious prawns/ shrimp are cooked in a thick, tangy gongura sauce. This dish is generally served dry or with gravy and is a wonderful accompaniment to chapatti or rice.

12. Putharekulu :

Pootharekulu ‘Pootha’ is coating and ‘Reku’ (plural Rekulu) is sheet in Telugu. PoothaRekulu are also known as ‘Paper sweets’ as they give the appearance of folded paper. It is a wafer-like sweet of Andhra coast. East Godavari, where the famous  preparation comes.This is very tasty and deliciously sweet if added with pure ghee and eaten hot !