Telangana is India’s most hot and spicy non-vegetarian state. Telangana’s most known spicy non-veg dishes are Kodi Pulusu aka Chicken pulusu, mamsam vapudu. They are served with garelu (lentil falafel), rice or roti. Hot mango pickle called as Maagaya pachadi is a staple food. It is a must-have dish in everyday meals.

In Telangana tamarind based gravy is called Pulusu. It’s sour, tangy taste mixed in vegetables is Telangana’s favorite dish. Though Kodi pulusu says pulusu, it is not made of tamarind gravy. Pulusu also means gravy. Kodi pulusu means chicken in gravy. Vankaya Pulusu, Aratikaya pulusu, bendakaya pulusu are few of Telangana peoples most favorite pulusu dishes.

Culinary roots of Telangana food is linked to Maharashtra and Karnataka. This is because, between 1724 and 1763, Aurangabad was the capital of Hyderabad State. Hyderabad was latter split based on language basis into Maharashtra, Karnataka, Andhra Pradesh, Tamilnadu between 1953 and 1956. In 2014 Telangana officially became independent state out of 10 districts of Andhra Pradesh. We can spot many Maharashtrian and Karnataka influences. Bakshalu in Telangana is called Puran Poli and Jonna Rotte is called Jowar Roti in Maharashtra.

Since Hyderabad was ruled by Nizams, Telangana Telugu has a distinct dialect with Urdu word sprinkles. Telangana region’s culinary traditions have been shaped by the Nizam culture as well.

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Telangana chicken curry

 

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Cook time

40 mins

Total time

40 mins

 

Author: Ujwala Chintala

Recipe type: Main Course

Cuisine: Indian

Serves: 4

Ingredients

• 1- Whole chicken
• 3-4 tbsp - healthy oil
• ½ tsp - cumin
• 1 approx 3-inch Chinese spicy cinnamon
• 1 Onion
• 5-10 green chilies depending on your spice level - optional
• ½ tsp - turmeric powder
• 1 tsp - fresh ginger garlic paste
• Pink Himalayan salt
• 2 tbsp - hot chili powder
• 1 tbsp - fresh ground coriander powder
• ⅛th tsp - fresh ground garam masala (1 part cloves, 1 part Chinese cinnamon)
• ¼ cup - fresh ground coconut
• 1 cup - cilantro

Instructions

1. Pour oil in a thick-bottomed pot. Heat to medium.
2. Add cumin. Fry till golden brown.
3. Add green chilies and onion. Fry till golden brown.
4. Add turmeric powder and ginger garlic paste. Stir.
5. Add chicken. Stir and cook till raw color is gone for about 10 minutes.
6. Add salt, chilli powder, coriander powder.
7. Stir occasionally, close lid and cook for 20 minutes. If gravy becomes thick, add some water.
8. Add coconut and cilantro. Mix well.
9. Serve hot with rice or roti.

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