Chegodi – They are a popular Andhra snack, crispy rings made with moong dal and cumin and crunchy specs of white sesame seeds.
Pappu – Pappu is basically any kind of dal preparation, Moong dal and Toor dal are the varieties commonly used.
Pulusu – Is a curry that is predominantly sour in taste with a base of tamarind or sometimes tomatoes and mango. It can be made with a variety of vegetables and is flavoured with curry leaves, fenugreek seeds, jaggery and chillies.
Sambhar – Sambhar is a dal preparation and like every south Indian state Andhra Pradesh too has its own version of it.
Gongura – Is a green leafy vegetable, which is predominantly used in Andhra cuisine. Gongura leaves are added to several dishes like curries and chutneys!
Ullipakodi – They are fritters or bhajjis made with chickpeas and sliced onions eaten as a snack.
Pachadi – Pachadi is the Andhra term for chutney. A variety of chutneys are made with all sort of ingredients ranging from, coconuts, chillies, leafy veggies and lentils and are usually tempered with mustard seeds and curry leaves.
Garelu – Garelus are vadas which can be of different types depending upon the lentil base that they are made with. Garelus are eaten for breakfast as well as a snack across the state.
Pesarapappu Bobbatlu – A sweet refined flour pancake with a lentil and jaggery filling. It is the Andhra version of what is known as a Puran Poli is some other Indian States!
Khubani ka Meetha - An authentic Hyderbadi sweet preparation made with apricot puree and served garnished with fresh malai and apricot kernels, a must try!