25 Andhra Vegetarian Recipes in Telugu Style Cooking

I put this together because I want to share the bright flavors of Andhra vegetarian cooking in Telugu style with you. I know what it is like to crave bold, comforting food on a busy night. This post brings that warmth into your kitchen with simple steps and easy ingredients.

If you love home cooking, plant-based meals, and Telugu flavors, this is for you. It helps a busy family, a student far from home, or anyone who wants spicy yet wholesome dinners.

What you’ll get: Here you will find 25 Andhra Vegetarian Recipes in Telugu Style Cooking. Each dish uses common ingredients like tamarind, curry leaves, coconut, and sesame. You’ll see clear steps, spice tips, and ideas for quick sides. The recipes are friendly to your time and wallet.

These recipes cover a range of flavors from tangy chutneys to hearty dals and veggie curries. You will learn how to temper spices in a hot pan, adjust heat for kids, and swap ingredients when something is missing. The plan is to give you meals you can cook on weeknights without stressing the kitchen.

Each dish pairs well with steamed rice or soft roti. You can prep a few ingredients ahead, then finish in a short time. The guide also helps with budget, using pantry staples and seasonal vegetables in simple, tasty ways.

Take a recipe tonight. Pick a dish that fits your mood, gather the spices, and start. Let the aroma fill your home and enjoy real Telugu flavor with your family.

1. Gunpowder Idli

You want a quick, tasty Andhra breakfast. Gunpowder Idli gives fluffy idlis with a bold kick. The podi powder adds spice, roasted lentils, sesame, and a warm aroma. It pairs nicely with coconut chutney and a hot cup of tea, making busy mornings feel doable.

Ingredients

– 2 cups idli rice

– 1 cup urad dal

– 1 teaspoon salt

– 1 cup water (plus more if needed)

– 2 tablespoons gunpowder podi

Instructions

1. Rinse idli rice and urad dal separately. Soak for 4–6 hours.

2. Grind each until you get a smooth batter. Mix them and let the batter ferment overnight.

3. Lightly grease idli molds and fill with batter.

4. Steam for 10–15 minutes until the tops are set and springy.

5. Remove, cool a bit, then serve hot with coconut chutney and extra podi on the side.

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: Approximately 190 per serving

Nutrition Information:

– Protein: 8g

– Carbohydrates: 38g

– Fat: 3g

Tips:

– Fermentation makes the idlis fluffier. If your kitchen is cold, place the bowl in a warm spot.

– Tweak the podi to suit your heat level. You can add a pinch of salt to the podi for extra flavor.

Gluten-free note: These ingredients are naturally gluten-free.

2. Pesarattu

Looking for a wholesome breakfast that fuels your day? Pesarattu fits. This Andhra favorite uses green gram to make a protein-rich dosa that stays filling. It has a nutty, earthy taste and a hint of spice. Usually served with ginger chutney, it feels fresh and satisfying.

Here is the complete recipe so you can make it today.

Servings: 4 | Prep 10 minutes | Cook 15 minutes | Total 25 minutes | Calories ~150 per serving

Nutrition: Protein 10g, Carbs 30g, Fat 4g

Ingredients

– 1 cup green gram (moong dal)

– 1/4 cup rice

– 2 green chilies

– 1-inch ginger piece

– Salt to taste

– Oil for cooking

– Optional: 1 small onion, chopped; handful of coriander leaves

Instructions

1) Soak green gram and rice for 4 hours, then drain.

2) Blend with green chilies, ginger, and salt into a smooth batter. Stir in onion and coriander if using.

3) Heat a skillet over medium heat. Lightly oil and pour batter, spreading into a thin circle.

4) Cook until the edges crisp and the bottom turns golden. Flip once and cook 1 more minute.

5) Serve hot with ginger chutney.

3. Tomato Rice

Are you craving a tasty, simple Telugu-style tomato rice? This one-pot dish is easy to pull together and full of fresh flavor. Ripe tomatoes lead the show, giving a bright tang. It fits festivals or a quick weeknight dinner, and it pairs well with cool raita or a simple veggie curry.

– Servings: 4

– Prep Time: 5 minutes

– Cook Time: 20 minutes

– Total Time: 25 minutes

– Calories: About 210 per serving

Ingredients

– 2 cups cooked rice

– 3 ripe tomatoes, chopped

– 1 onion, sliced

– 2 green chilies

– 1 teaspoon mustard seeds

– 1/2 teaspoon turmeric powder

– Salt to taste

– Oil for cooking

Instructions

1. Heat oil in a pan, add mustard seeds, and let them splutter.

2. Add onions and green chilies, sauté until translucent.

3. Stir in chopped tomatoes, turmeric, and salt, cooking until soft.

4. Fold in the cooked rice, mix well, and cook 2-3 minutes.

5. Serve hot, with coriander on top.

Tips

– Use fresh tomatoes for a brighter flavor.

– Adjust heat by tweaking the green chilies.

FAQs

– Can this dish be made ahead? Yes, it keeps well and tastes better the next day.

4. Gutti Vankaya Kura

Gutti Vankaya Kura is a rich Andhra dish made with stuffed eggplants. The small brinjals soak up a tangy spice mix and turn into a glossy, flavorful curry. You can make this at home to bring a festive taste to any meal. It pairs with rice or flatbread and fills your kitchen with warm, spicy aroma.

Here is the complete recipe you can try tonight.

Ingredients:

– 500 g small brinjals

– 2 tablespoons sesame seeds

– 1 teaspoon cumin seeds

– 2 tablespoons grated coconut

– 2 teaspoons red chili powder

– Salt to taste

– Oil for cooking

– Water as needed

Instructions:

1) Dry roast sesame seeds and cumin until golden, then cool and grind to a powder.

2) Mix grated coconut, red chili powder, and salt to make a thick paste.

3) Slit each brinjal and gently stuff with the paste.

4) Heat 2-3 tablespoons oil in a pan and sauté the stuffed brinjals lightly.

5) Add water to cover halfway, then cover and simmer 15-20 minutes until tender.

6) Uncover and cook a few minutes more to thicken the gravy.

7) Serve hot with rice or chapati.

5. Avakkai Pickle

Avakkai Pickle is a classic Andhra staple. Raw mango gives a bright tang, and mustard with fenugreek adds a warm, earthy bite. It pairs perfectly with plain rice or dal and can wake up a simple meal. You can make it at home and tailor the heat to your taste; plan to store it for months.

Here is the complete recipe you can try this week.

– Ingredients:

– 500 g raw mango, diced

– 2 tablespoons mustard seeds

– 1 tablespoon fenugreek seeds

– 3 tablespoons red chili powder

– Salt to taste

– 1/4 cup sesame oil

– Instructions:

1. Dry roast mustard and fenugreek seeds, then grind to a coarse powder.

2. In a bowl, mix mango with the ground seeds, chili powder, and salt.

3. Pour in sesame oil and toss well so every piece shines.

4. Put the mixture in a sterilized glass jar. Make sure mango stays submerged in oil.

5. Seal and let it marinate for seven days before using. Store in a cool, dark place; the flavor grows stronger with time.

6. Pongal

You want a warm Pongal you can make fast at home. Pongal blends rice and moong dal into a soft, comforting dish. Pepper, cumin, and ghee lift the flavor and smell great while it cooks. It feels like a festival on a plate, perfect with coconut chutney or sambar.

Servings: 4

Ingredients

– 1 cup rice

– 1/4 cup moong dal (yellow lentils)

– 1 teaspoon black pepper

– 1 teaspoon cumin seeds

– 2 tablespoons ghee

– Salt to taste

Instructions

1. Dry roast moong dal until golden, then rinse.

2. In a pot, combine rice, moong dal, water (about 3 cups), and salt. Cook until soft and creamy.

3. In a small pan, melt ghee. Add pepper and cumin; fry until fragrant.

4. Pour the tempering over the cooked Pongal and stir well.

5. Serve hot with chutney or sambar.

Tips

– Adjust water to reach your preferred consistency.

– Add a few cashews for extra richness.

FAQs

– Is Pongal gluten-free? Yes. It is made without wheat.

7. Kobbari Annam (Coconut Rice)

Kobbari Annam, or Coconut Rice, fills your kitchen with a warm, nutty aroma. In Telugu style cooking, fresh grated coconut gives the dish its soft texture and bright flavor. It pairs well with pickle or yogurt and feels light yet satisfying. Use leftover rice to save time and still make something tasty.

Ingredients

– 2 cups cooked rice

– 1 cup fresh grated coconut

– 1 tablespoon mustard seeds

– 2 green chilies, slit

– 1/4 cup chopped coriander leaves

– Salt to taste

– 1-2 tablespoons oil for tempering

Instructions

1. Heat oil in a pan and add mustard seeds until they splutter.

2. Add green chilies and sauté for about a minute.

3. Stir in grated coconut and cook until lightly toasted.

4. Mix the coconut mixture with cooked rice and salt.

5. Garnish with coriander leaves and serve.

Tips

– Fresh coconut gives the best flavor; dried coconut works as a last resort.

– This dish is great for picnics because it stays light and portable.

– It is vegan as written since you use oil for tempering.

Next steps: keep a handful of roasted peanuts handy to add crunch, or serve with your favorite pickle for extra zing.

8. Cabbage Vepudu

If you want a quick, tasty side that fits Indian meals, try Cabbage Vepudu. It is light on heat but big on flavor. The cabbage turns tender with a toast of mustard and turmeric, giving a gentle, nutty bite. This Andhra style cabbage fry looks bright on the plate and goes well with rice or Chapati.

Ingredients

– 1 medium cabbage, shredded

– 2 tablespoons oil

– 1 teaspoon mustard seeds

– 2 green chilies, chopped

– 1 teaspoon turmeric powder

– Salt to taste

– Optional: 1 small onion, finely chopped

Instructions

1. Heat oil in a pan. Add mustard seeds and let them pop.

2. Toss in green chilies. Sauté for a moment.

3. Add shredded cabbage and turmeric. Cook until it softens, stirring often.

4. Season with salt. If you like extra flavor, add onions and cook until translucent. Serve hot with rice or roti.

Serving tips

– This dish pairs nicely with sambar or rasam for a complete Andhra meal.

– You can mix in peas or diced carrots for color and texture.

Nutrition & Details

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 25 minutes

– Calories: Approx. 150 per serving

– Protein: 3g, Carbohydrates: 10g, Fat: 8g

9. Chakkara Pongali (Sweet Rice)

Chakkara Pongali is a warm, festive sweet that fits perfectly with family celebrations. You get soft rice folded with jaggery syrup, all finished with a kiss of ghee and a pinch of cardamom. The aroma says harvest festival, even if you cook it at home on a regular day. It’s comforting and easy to love.

This dish works great for a crowd and it’s friendly to beginners. You can tweak it to fit vegan needs by swapping ghee for oil. Stir slowly so every grain stays tender and coats in a glossy, caramel-soft sauce. Serve it warm for a cozy dessert or cool it slightly for a smooth finish.

Chakkara Pongali — Complete recipe

Ingredients

– 1 cup rice

– 1 cup jaggery, grated

– 1/4 cup ghee (or oil for vegan)

– 1/4 cup mixed nuts and raisins

– 1 teaspoon cardamom powder

– 2 cups water (for cooking rice)

– Optional: a pinch of salt

Instructions

1. Rinse the rice and cook it with 2 cups water until soft and fluffy.

2. In a separate pan, melt jaggery with 2 tablespoons water until it becomes a light syrup.

3. Pour the jaggery syrup over the cooked rice and stir gently to blend.

4. Add cardamom and ghee, then cook for 3–4 minutes while stirring slowly.

5. Mix in nuts and raisins. Warm through, then serve right away.

Tips: use good jaggery for a richer flavor, and adjust sweetness to your taste. For a vegan note, use oil and a little extra nut topping.

10. Beerakaya Kura (Ridge Gourd Curry)

If you want a light, tasty curry in Telugu style, Beerakaya Kura fits the bill. Ridge gourd has a gentle flavor and a soft bite when cooked just right. This curry uses onions, tomatoes, and simple spices to keep the veggie fresh and the texture nice. It pairs well with hot rice or chapatis for a quick weeknight meal or a small festive dish.

Here is the complete Beerakaya Kura you can make at home.

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: About 200 per serving

Ingredients

– 500 g ridge gourd, sliced

– 1 onion, chopped

– 2 tomatoes, chopped

– 2 green chilies, slit

– 1 teaspoon cumin seeds

– 1 teaspoon coriander powder

– 1/2 teaspoon turmeric

– 1/2 teaspoon red chili powder

– Salt to taste

– 2 tablespoons oil

– Optional: curry leaves, a pinch of jaggery

Instructions

1. Heat oil in a pan and add cumin seeds until they crackle.

2. Add onions and green chilies; sauté until onions are translucent.

3. Stir in tomatoes, turmeric, chili powder, and coriander powder; cook until tomatoes soften.

4. Add ridge gourd; mix well and cook on medium heat until tender, about 8–10 minutes.

5. Season with salt and jaggery if you like a touch of sweetness; serve hot with rice or chapati.

Tips: Fresh ridge gourd gives the best texture. If you prefer a milder curry, skip the jaggery.

11. Andhra Style Vegetable Biryani

You want a tasty Andhra dish that feeds a crowd. This Andhra Style Vegetable Biryani fills the kitchen with warm spice and fresh veggies. It works for family dinners or special occasions without a long recipe ritual. Below is a complete, easy path from pantry to plate.

Ingredients

– 2 cups basmati rice

– 1 cup mixed vegetables (carrots, peas, beans)

– 1 onion, thinly sliced

– 2 green chilies, chopped

– 1 tablespoon ginger-garlic paste

– 2 teaspoons biryani masala

– 1/2 teaspoon turmeric (optional)

– Salt to taste

– 2 tablespoons oil

– 4 cups water

– A pinch saffron in 2 tablespoons warm milk (optional)

Steps

1. Rinse rice and soak 20-30 minutes.

2. Boil 4 cups water and cook rice 70-80% done. Drain.

3. In a wide pot, heat oil and fry onion until golden.

4. Stir in ginger-garlic paste and green chilies for 2 minutes.

5. Add vegetables, biryani masala, turmeric, and salt. Cook until veg is just tender.

6. Layer the parboiled rice over the vegetables. Drizzle saffron milk if using. Pour 1 cup water around the sides.

7. Cover tightly and steam on low heat 15-20 minutes until rice is fluffy.

8. Let sit 5 minutes, then gently fluff with a fork. Serve with cucumber raita.

– Can I make this ahead? Yes. Cook components ahead, then layer and reheat for a quick, flavorful meal.

12. Kakarakaya Kura (Bitter Gourd Curry)

Kakarakaya Kura (Bitter Gourd Curry)

Struggling to add greens and flavor to your veg meals? Kakarakaya Kura is an Andhra favorite that makes bitter gourd tasty for you. The curry tames the gourd’s bite with turmeric and coriander, and a little oil helps the texture shine. Serve it with rice or roti to enjoy the contrast between bright spice and soft grain. This dish is quick to cook, healthy, and easy for any night you want a satisfying vegetable dinner.

Here is why this recipe fits your kitchen:

– You get a savory dish that highlights a unique veggie without a long list of ingredients.

– The steps are straightforward, so you can finish in under 40 minutes.

– The flavors stay friendly for kids and adults, with a gentle balance of bitter and spice.

Here are the complete recipe details you can use right away.

– Ingredients

– 250g bitter gourd, sliced

– 1 onion, chopped

– 2 green chilies

– 1 teaspoon turmeric powder

– 1 teaspoon coriander powder

– Salt to taste

– Oil for cooking

– Instructions

1. Heat oil in a pan. Add onions and green chilies, and sauté until golden.

2. Add bitter gourd, turmeric, coriander powder, and salt.

3. Stir well and cook until the gourd is tender.

4. Serve hot with rice or roti.

– Tips

– Soak sliced bitter gourd in salt water for 10 minutes to reduce bitterness.

– A pinch of jaggery can balance sharp flavors if you like.

– FAQ

– Can I use frozen bitter gourd? Fresh bitter gourd is preferred for the best taste.

13. Masoor Dal Tadka

Masoor Dal Tadka is a comforting lentil dish you can make fast. In Telugu kitchens, red masoor dal cooks to a soft, creamy base. A quick tadka of cumin seeds, onions, tomatoes, and green chilies adds warmth and aroma. It goes well with rice or chapati and fits both weeknights and festive meals.

Here is the complete recipe you can follow.

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: about 230 per serving

Ingredients

– 1 cup masoor dal (red lentils)

– 3 cups water

– 1 onion, chopped

– 2 tomatoes, chopped

– 2 green chilies

– 1 teaspoon cumin seeds

– Salt to taste

– 1-2 teaspoons ghee or oil for tempering

– Optional: lemon juice, papad for serving

Instructions

1. Rinse the lentils and cook with 3 cups water until soft.

2. In a pan, heat ghee or oil; add cumin seeds and let them crackle.

3. Add onion and green chilies; sauté until the onions are golden.

4. Stir in tomatoes and salt; cook until soft and pulpy.

5. Add the cooked dal to the pan and simmer for 5–7 minutes.

6. Finish with a squeeze of lemon juice.

7. Serve hot with rice or chapati; enjoy with papad for extra crunch.

Tips:

– For a vegan version, use oil instead of ghee.

– A handful of chopped coriander adds color and freshness.

14. Puliyogare (Tamarind Rice)

Puliyogare is a tangy tamarind rice that shines during festivals and family meals. The bright sour note from tamarind meets warm spices for a comforting bite. Peanuts add a quick crunch, making every spoonful feel festive. It travels well for lunch, picnics, or quick weeknight meals.

You can tailor Puliyogare to your taste. Start with less tamarind and add more if you love a strong zing. It pairs nicely with simple curries or yogurt, or you can eat it on its own when you want something light but flavorful.

Next steps: here is a complete, easy-to-follow recipe so you can make it at home.

– Complete ingredients:

– 2 cups cooked rice

– 3 tablespoons tamarind pulp

– 2 tablespoons peanuts

– 1 teaspoon mustard seeds

– 1 teaspoon turmeric powder

– Salt to taste

– Oil for tempering

– Step-by-step instructions:

1. Heat oil in a pan. Add mustard seeds and let them pop.

2. Add peanuts and roast until golden.

3. Stir in tamarind pulp, turmeric, and salt; cook briefly.

4. Toss this mix with the cooked rice and mix well so every grain shines.

5. Serve hot or at room temperature.

– Tips: Adjust tamarind to your preferred sourness. This dish travels well for picnics and packed lunches.

– FAQs: Can I mix in vegetables to bulk it up? Yes, boiled veggies work well with this.

15. Rawa Ladoo (Semolina Sweets)

You want a festival sweet that is easy to whip up and loved by kids and grown-ups alike. Rawa Ladoo, a Telugu Andhra favorite, fits that need perfectly. Semolina fried in ghee with sugar and a hint of cardamom creates a rich, melt-in-your-mouth treat. A few nuts on top add color and crunch, making it inviting to the eye as well as the palate.

Here is how you make it. Complete recipe details follow.

Ingredients

– 1 cup semolina (rava)

– 1 cup sugar

– 1/2 cup ghee

– 1/4 cup mixed nuts (cashews, almonds)

– 1/2 teaspoon cardamom powder

Instructions

1. Heat ghee in a pan and roast semolina until it turns light golden and fragrant.

2. Stir in sugar and cardamom powder until well combined.

3. Add nuts and mix evenly.

4. Form the warm mixture into small balls (ladoo).

5. Allow them to cool before serving.

Tips

– Keep the flame gentle so the semolina browns evenly.

– If the mixture looks dry, add a little extra warm ghee.

Nutrition and timing

– Servings: 10

– Prep time: 10 minutes

– Cook time: 15 minutes

– Total time: 25 minutes

– Calories: ~180 per ladoo

– Protein: 2g, Carbohydrates: 22g, Fat: 9g

FAQ

– Can I use jaggery instead of sugar? Yes, jaggery gives a richer, caramel-like flavor.

16. Uggani (Puffed Rice Upma)

Craving a fast, tasty breakfast or snack? Uggani, also called puffed rice upma, fits your need. It gives a light, crispy bite with warm spices and roasted peanuts. This Andhra classic is easy to customize with carrots or peas. It cooks in about 15 minutes, so you can eat soon after you start.

Complete recipe

Servings: 4

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Calories: About 200 per serving

Ingredients

– 4 cups puffed rice

– 1 onion, chopped

– 2 green chilies, slit

– 1/2 cup peanuts

– 1 teaspoon turmeric powder

– Salt to taste

– 1 tablespoon oil

– Optional: 1/2 cup chopped carrots or peas

– Optional garnish: fresh coriander leaves

Instructions

1. Heat oil in a pan over medium heat.

2. Add peanuts; roast until golden and fragrant.

3. Add onion and green chilies; sauté until soft.

4. Stir in puffed rice and turmeric; mix well to coat.

5. Season with salt; cook 2 minutes more. Serve hot, garnished with coriander. For extra texture and nutrition, fold in carrots or peas during step 4.

Tips

– You can swap peanuts for roasted peanuts with skin off for a milder taste.

– Serve with a quick chutney or yogurt on the side for dipping.

17. Masala Dondakaya (Ivy Gourd Stir-Fry)

Masala Dondakaya is a quick, tasty stir-fry that shines with ivy gourd. You get a peppery, slightly tart bite, along with the warm aroma of onions and spices. It fits busy days and festive tables alike. The ivy gourd bites stay crisp, while the spices brighten every mouthful, and it pairs well with rice or chapati.

Servings and timing

Servings: 4 • Prep: 10 minutes • Cook: 15 minutes • Total: 25 minutes • Calories: about 180 per serving

Ingredients

– 500g ivy gourd, sliced

– 1 onion, chopped

– 2 green chilies, chopped

– 1 teaspoon mustard seeds

– Salt to taste

– Oil for cooking

Instructions

1) Heat oil in a wide pan over medium heat. Add mustard seeds and wait for them to crackle.

2) Add onions and green chilies; sauté until the onions turn pale and the mix smells toasty.

3) Toss in ivy gourd and salt. Stir well and cook uncovered for 6-8 minutes until the gourd is tender but still a touch crisp.

4) Turn off heat and serve hot with rice or roti.

Tips

– Pair with a tangy yogurt dressing for contrast.

– Add roasted peanuts for extra crunch.

– Leftovers store in the fridge for 1-2 days; reheat gently.

FAQ

– Is ivy gourd available everywhere? It’s common in South Indian markets.

18. Karam Dosa

Want a spicy, crave-worthy dosa for breakfast or a quick snack? Karam Dosa gives you heat and crunch in every bite. This Telugu-style version uses a chili powder mix called karam podi to wake up your palate. Crispy edges meet a warm, peppery filling that friends and family will love. Serve with chutney or sambar to add a cool, tangy balance—perfect for a festival vibe at home.

Here is the complete recipe you can make today.

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: About 250 per serving

– Nutrition: Protein 8g; Carbohydrates 45g; Fat 6g

Ingredients:

– 2 cups dosa batter

– 2 tablespoons karam podi (spicy chili powder mix)

– Oil for cooking

Instructions:

1. Heat a non-stick pan and lightly grease it.

2. Pour a ladle of dosa batter and spread into a circle.

3. Sprinkle karam podi on top and drizzle oil around the edges.

4. Cook until crispy and golden, then flip and cook briefly.

5. Serve with chutney or sambar.

Tips:

– Adjust the spice level by using more or less karam podi.

– For richer flavor, swap oil with a little ghee.

– If you want a quick version, use store-bought dosa batter and still dust with karam podi.

Turn up the heat with Karam Dosa! Perfectly crispy and packed with spicy flavor, it’s a festival favorite that brings joy to every meal. Dive into Andhra recipes and let your taste buds celebrate!

19. Bisi Bele Bath

Bisi Bele Bath is a hearty, spicy veg dish you can make in one pot. It blends rice with toor dal and a colorful mix of vegetables. A splash of Bisi Bele Bath powder and a touch of ghee lift every bite. This Andhra-friendly version works great for family meals and festivals.

Here is why this dish fits your weeknight routine. It uses simple pantry items and cooks in steps you can repeat. You get a comforting, flavorful meal without fuss. You can adapt the heat and the vegetables to your taste.

Ingredients

– 1 cup rice

– 1/2 cup toor dal

– 2 cups mixed vegetables (carrots, beans, peas)

– 1 tablespoon Bisi Bele Bath powder

– 1/2 teaspoon turmeric

– 1 teaspoon salt, or to taste

– 1 tablespoon oil

– 2 cups water

– Ghee for serving

– Optional: curry leaves, a pinch of asafoetida, chopped cilantro

Instructions

1. Rinse rice and dal. Cook them together in a pressure cooker with 2 cups water until soft.

2. Heat oil in a pan. Sauté vegetables with a pinch of salt and turmeric until tender.

3. Stir in the cooked rice and dal. Add Bisi Bele Bath powder. Mix well and add water to reach a thick, porridge-like texture.

4. Simmer 5–7 minutes. Finish with a dollop of ghee. Serve hot with papad.

Servings: 4 • Prep: 15 minutes • Cook: 30 minutes • Total: 45 minutes • Calories: ~350 per serving

Tips: Use fresh vegetables for best flavor. Adjust spice to your heat preference.

20. Palkova (Milk Sweet)

Palkova is a soft, creamy milk sweet you see at festivals. It melts on your tongue with gentle sweetness and a nutty crunch. Slow cooking deepens the flavor and gives a fudgy texture. For best results, use fresh milk.

Here is the complete recipe you can follow at home.

– Servings: 10

– Prep Time: 10 minutes

– Cook Time: 30 minutes

– Total Time: 40 minutes

– Calories: Approximately 220 per serving

Nutrition Information:

– Protein: 6g

– Carbohydrates: 30g

– Fat: 10g

Ingredients:

– 1 liter full-fat milk

– 1 cup sugar

– 1/4 cup ghee

– 1/4 cup mixed nuts (cashews, almonds)

Instructions:

1. Boil the milk in a heavy-bottom pan, then simmer on low until it reduces by about two thirds.

2. Stir in sugar and keep cooking until the mixture turns fudgy and coats the spoon.

3. Add ghee and mix well; cook for 5 more minutes, then switch off the heat.

4. Spread the thick mix in a greased tray; top with the nuts and press lightly.

5. Cool completely, then cut into squares and serve.

Tips:

– Slow cooking concentrates the flavor.

– Fresh milk makes a bigger difference.

FAQs:

– Can I swap sugar with jaggery? Yes, jaggery gives a deeper, caramel note.

Indulge in Palkova – a creamy delight that embodies the essence of Andhra festivals. With just fresh milk and a little love, you can create a sweet that melts in your mouth and warms your heart!

21. Gajar Ka Halwa (Carrot Pudding)

Gajar Ka Halwa is a warm, cozy dessert for cool days. You get carrot sweetness, creamy milk, and a touch of ghee. The flavors bloom with cardamom and nuts as you cook slowly. This carrot pudding makes a festive finish or a comforting end to a family meal.

Complete Recipe

– Ingredients:

– 500g carrots, peeled and finely grated

– 1 liter milk

– 1 cup sugar

– 1/4 cup ghee

– 1/4 cup mixed nuts (almonds, cashews, pistachios)

– 4-5 green cardamoms, ground

– optional: a pinch of saffron for color

– Instructions:

1. In a heavy-bottom pan, simmer the milk until it reduces by about half.

2. Add the grated carrots and cook, stirring, until they soften and the milk thickens.

3. Stir in sugar and ghee; keep cooking on low heat until the mixture becomes glossy and thick.

4. Mix in ground cardamom and nuts; cook for 2 more minutes.

5. Serve warm, and sprinkle a few extra nuts on top.

Tips: Use fresh carrots for rich color. Taste and adjust sweetness. Leftovers keep in the fridge for 3 days and reheat well.

22. Palak Pappu (Spinach Dal)

Need a healthy, tasty way to add greens to meals? Palak Pappu is an Andhra spinach lentil dish that does just that. You get a quick, comforting dish you can prep with everyday ingredients. Spinach brings vitamins and a light sweetness; toor dal adds protein and body.

Here is the complete recipe you can follow.

Ingredients

– 1 cup toor dal (pigeon peas)

– 2 cups spinach, chopped

– 1 onion, chopped

– 2 green chilies

– 1 teaspoon cumin seeds

– Salt to taste

– Oil for cooking

Instructions

1. Rinse toor dal and cook in a pressure cooker with enough water until soft.

2. In a wide pan, heat oil; add cumin seeds and let them crackle.

3. Add onion and green chilies; sauté until the onion turns translucent and edges brown lightly.

4. Add chopped spinach and salt; cook until the greens wilt.

5. Pour in the cooked dal; stir well and simmer 2-3 minutes to blend flavors.

6. Optional: finish with a squeeze of lemon before serving.

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: Approximately 200 per serving

– Protein: 9 g

– Carbohydrates: 30 g

– Fat: 4 g

23. Dondakaya Fry (Ivy Gourd Fry)

If you want a quick, tasty side dish that goes with plain rice or sambar, Dondakaya Fry fits perfectly. This Andhra-style stir-fry uses ivy gourd, a common green veg in Andhra markets, with a simple mix of spices. You fry it fast, so dinner stays on the table in minutes, yet the crisp edges feel special. Here is why this recipe works: simple steps, bold flavor, and almost no prep. You can adjust the heat by changing the chilies, and it stays tasty even when served warm.

Ingredients

– 500 g ivy gourd, sliced

– 1 teaspoon mustard seeds

– 2 green chilies, chopped

– Salt to taste

– Oil for cooking

Steps

1. Heat a shallow pan and add a thin layer of oil.

2. When the oil is hot, drop in mustard seeds and let them crackle.

3. Add chopped green chilies, then the ivy gourd.

4. Sauté on medium heat until the ivy gourd turns golden and the edges crisp.

5. Season with salt, toss, and serve hot.

Serving ideas

Pair with plain yogurt for a refreshing contrast. A light scatter of ground peanuts adds crunch.

Dondakaya Fry is the quick and tasty sidekick your dinner deserves! Simple to make, bursting with flavor, and ready in minutes – perfect for any Andhra vegetarian feast!

24. Kottimeera Kura (Coriander Curry)

Want a bright curry that shows fresh herbs? Kottimeera Kura, a coriander curry, brings a green lift to your plate. The scent fills the kitchen first, then the fresh bite of coriander. It fits busy nights because you cook it fast with a small set of ingredients. Serve it with rice or chapati for a simple, tasty meal.

Here is the complete recipe you can trust.

Servings: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: about 120 per serving

Ingredients

– 1 cup fresh coriander leaves, chopped

– 1 medium onion, chopped

– 2 green chilies

– 1 teaspoon cumin seeds

– Salt to taste

– 1 tablespoon oil

Instructions

1. Heat oil in a pan. Add cumin seeds and let them pop.

2. Stir in onion and green chilies. Cook until the onion becomes soft.

3. Add chopped coriander and salt. Cook for a minute or two.

4. Serve hot with rice or chapati.

Notes

– Fresh coriander gives the best flavor. If you only have dried coriander, use half as much.

– You can enjoy this curry cold as a dip if you like.

25. Sembaruthi (Cabbage Curry)

Is cabbage piling up in your fridge? Sembaruthi gives you a warm, mild Telugu flavor in minutes. It is a simple curry that tastes great on busy nights. Onions and tomatoes lift the cabbage with a bright, homey aroma. You can pair it with rice or chapati for a comforting meal.

Ingredients

– 1 medium cabbage, shredded

– 1 onion, chopped

– 2 tomatoes, chopped

– 1 teaspoon mustard seeds

– Salt to taste

– Oil for cooking

– Optional: 1/4 cup peas or diced carrots for color

Instructions

1. Heat oil in a pan. Add mustard seeds and let them splutter.

2. Add onion. Sauté until soft and translucent.

3. Stir in tomatoes and cook until they break down.

4. Add shredded cabbage and salt. Cook, stirring, until the cabbage wilts and is tender.

5. If using peas or carrots, add them now and cook a few minutes more.

6. Serve hot with rice or chapati.

Tips

– Taste and adjust salt at the end.

– Let the dish rest a minute after cooking to deepen flavors.

FAQs

– Can I make this ahead? Yes, it reheats well and keeps flavor.

Sembaruthi is the perfect answer to that overflowing cabbage in your fridge! In just minutes, you can whip up a comforting Andhra vegetarian dish that fills your home with delightful aromas.

Conclusion

The vibrant world of Andhra vegetarian recipes offers a rich tapestry of flavors, textures, and traditions that can make any meal a celebration. From hearty curries to delightful sweets, each dish tells a story and brings people together. As you explore these Telugu-style recipes, may you find joy in cooking and sharing them with loved ones, creating not just meals but memories that last a lifetime.

Frequently Asked Questions

What Are Some Quick and Easy Andhra Vegetarian Recipes for Busy Weeknights?

If you’re looking for quick and easy Andhra vegetarian recipes, consider dishes like Tomato Rice and Cabbage Vepudu. These recipes come together swiftly, making them perfect for busy weeknights. Tomato Rice is a flavorful one-pot dish, while Cabbage Vepudu is a light stir-fry that pairs beautifully with rice or rotis. Both bring vibrant flavors to your dinner table without taking too much time!

How Can I Make Traditional Telugu Dishes Healthier?

Transforming traditional Telugu dishes into healthier options is quite simple! You can reduce the amount of oil used in recipes like Gutti Vankaya Kura or Masoor Dal Tadka without sacrificing flavor. Incorporating more vegetables into your dishes, such as adding extra greens in Palak Pappu, enhances nutrition while keeping the taste authentic. Opt for whole grains instead of white rice in dishes like Bisi Bele Bath for added fiber.

What Ingredients Are Commonly Used in Andhra Style Recipes?

Andhra style recipes often feature a delightful mix of spices and fresh ingredients. Common components include mustard seeds, curry leaves, tamarind, and green chilies. These ingredients infuse dishes like Puliyogare and Karam Dosa with their characteristic bold flavors. Don’t forget the use of lentils and a variety of vegetables, which are staples in many Andhra vegetarian meals.

Are There Any Special Andhra Vegetarian Dishes for Festivals?

Absolutely! Festivals in Andhra are celebrated with a feast of vegetarian dishes. Some popular festival recipes include Chakkara Pongali, a sweet rice dish made with jaggery, and Palkova, a creamy milk sweet. These dishes not only taste divine but also hold cultural significance, making them perfect for family celebrations. Don’t miss out on preparing Avakkai Pickle to accompany your meals during festive occasions!

How Can I Customize Andhra Recipes to Suit My Taste Preferences?

Customizing Andhra recipes to suit your taste is easy! You can adjust the spice levels in dishes like Karam Dosa by using less chili powder or opting for milder spices. If you prefer a creamier texture, add coconut milk to curries like Beerakaya Kura. Feel free to experiment with different vegetables in recipes like Andhra Style Vegetable Biryani to make them more personalized. Cooking is all about enjoying the process and making it your own!