Andhra cuisine is known for its bold and spicy flavors, and their vegetarian dishes are no exception. Here are five mouth-watering Andhra vegetarian recipes you need to try.

Recipe 1: Gutti Vankaya Kura (Stuffed Eggplant Curry)

  • Ingredients: small eggplants, onions, peanuts, coconut, sesame seeds, tamarind paste
  • Directions:
    1. Make a stuffing mixture of roasted peanuts, grated coconut, sesame seeds and spices.
    2. Slit the eggplants in four without cutting through the bottom.
    3. Stuff each eggplant with the prepared mixture.
    4. Heat oil in a pan and fry mustard seeds until they crackle.
    5. Add chopped onions and cook until golden brown.
    6. Add stuffed eggplants to the pan along with some salt and turmeric powder
    7. Cover it up on low heat for about ten minutes till all sides get cooked well
  • Cooking time: Approximately thirty minutes
  • Pro tips: Serve hot with steamed rice or roti.

Recipe 2: Bendakaya Pulusu (Okra Stew)

  • Ingredients: okra/ladies finger vegetables,Tomatoes,tamarind juice,jaggery,salt,chili powder,cumin coriander powders,onions,mustard seeds,fenugreek,haldi/turmeric,ghee/oil
  • Directions:
    1.Wash ladyfingers , Cut them either long or short as per your wish remove moisture from ladyfinger before cuttin by spreading it under fan for an hour
    2.Heat ghee/oil in vessel add mustard once they splutter add oniomn.saute onion till transparent,(add garlic if needed)

    1. add okra and fry them with continuous stirring.
    2. Add cut tomatoes,slit green chillies,tamarind juice , salt,jaggery,chilli powder,turmeric,cumin coriander powder &fenugreek leaves mix well.
      5.cover the lid stir occasionally in low flame for fifteen minutes
  • Cooking time: Approximately thirty-five minutes
  • Pro tips: Serve hot with steamed rice or roti.

Recipe 3: Pesarattu (Green gram dosa)

  • Ingredients: green gram, rice flour,salt,onion,green chili,ginger,oil
  • Directions:
    1.Wash mung dal thoroughly under running water a few times . Soak urad dal and moong dal overnight in enough water.
    2.Combine soaked dals and blend to smooth batter,pour it into large mixing bowl.
    3.Add chopped onions ,chuorka,methi paste,and salt.mix well
    4.Pour spoon full of mixture on Tawa after oil is sufficiently heated.cook till fluffy,dribble oil over edges edges of pesarattus while cooking if needed
    until browned.
    Optional-spread a generous layer of upma before placing atop dosai on tawa at side veg masala dish like tomato chutney can be poured onto pesaratyu serving plate thenplaced flattened groundnut chutney or coconut chutney centre top fold it as u wish .

  • Cooking time: Approximately forty-five minutes (including soaking time)

  • Pro tips: Serve hot with coconut chutney

Recipe 4: Nimmakaya Charu (Lemon Rasam)

Ingredients: Lemon,Tomatoes serrated,Red Chillies,Mustard Seeds,Fenugreek seeds,Haldi/turmeric,Curry leaves,coriander paste
1.Take fresh yellow lemons and squeeze the juice. After squeezing store one half of each lime in fridge for garnishing later use.
2.Mix this lemon juice thoroughly with water (4 cups) and keep aside.
3.In a pan roast mustard seeds, fenugreek seeds and red chillies till aroma releases.Add haldi,tomatoes,curry leaves to the roasted spices ,saute all together until tomato mushy or soft.add salt as per required along grated ginger.add this seasoning to lemon n water mixture then bring it boil .
6.lastly add chopped corinder from top last minute before serving.

  • Cooking time: Approximately twenty minutes
  • Pro tips: Serve hot with steamed rice

Recipe 5: Aratikaya Bajji (Raw Banana Fritters)

Ingredients: Raw bananas,onions,besand/gram flour,rice flour,chilli powder,turmeric,salt,cumin seed,haldi/turmeric,oil for frying
1.Peel raw banana.layer should be moderately thickness not too thin or thick.cut them into small pieces like how we cut potatoes for french fries..whisk besan gramflour adding rice flour.Tumric powders salt and little water slowly making batter.Place handfull portion of banana fries in batter mix well fry them in oil until golden brown.

  • Cooking time: Approximately thirty minutes
  • Pro tips: Serve hot with mint chutney

In summary, these five Andhra vegetarian recipes are packed full of flavor and easy to prepare. From stuffed eggplant curry to tangy lemon rasam, there is something here for every taste preference. So why not spice up your mealtime routine with these delicious dishes?


Sure, here are some popular FAQs about the article “5 Mouth-Watering Andhra Vegetarian Recipes You Need to Try” with their answers:

Q: Are these Andhra vegetarian recipes easy to make or require professional-level cooking skills?
A: These recipes are relatively simple and easy to follow, as they use common ingredients and have step-by-step instructions provided in the article. While some of them may require a little more time or effort than others, even novice cooks should be able to make them with ease.

Q: I’m not used to cooking with Indian spices, will these recipes be too spicy or overpowering?
A: The level of spiciness can be adjusted according to your personal preference by adjusting the amount of chili powder or green chilies used in each recipe. Additionally, the flavors of other spices such as coriander seeds and cumin seeds complement and balance out the heat from chilies.

Q: Can I substitute certain ingredients if I don’t have access to them locally?
A: Yes, for most of these recipes you can easily substitute ingredients based on availability without affecting the overall taste significantly. For example, you could use regular tamarind paste instead of raw mango in the Mamidikaya Pappu recipe mentioned in this article if raw mango is not available where you live.The author has also mentioned some alternatives that can be used instead of traditional Andhra ingredients such as Gongura leaves (sorrel leaves) which may not be commonly found outside India.