Top 20 Telugu Festival Foods


Andhra Pradesh is well-known for its spicy and tasty where we use a variety of spices. Our Telugu foods are unique and also the Tastiest. And as culture is more important we value more for the festivals and as well as the nourishment. And some most famous and well-known festival foods for Telugu people are below

1.Lemon Rice

In every Telugu festival, The Most special one is lemon rice. This Andhra dish is made with cooked rice, lemon juice, and a variety of spices. It can be prepared quickly and easily. This is mainly served with some side dishes like Raita.



Punugulu is the most famous street food. This is crispy and crunchy on the outside and soft on the inside. This is deep fried in hot oil until the outer part gets golden brown, and it mostly looks. It tastes fantastic with peanut Chutney or sometimes white coconut Chutney.



Bobbatlu can also call sweet Poli. It is kind of sweet. It is mostly cooked for Ugadi, Diwali, and Holi festivals. Bobbatlu gives a beautiful taste when we serve it with melted ghee or with milk. While it is made from all-purpose flour, wheat flour, etc., Bobbatlu is made with wheat flour, and inside with sweet flavored lentils, and a dash of Ghee.



Vada is a famous Andhra people’s breakfast. If sweet breakfast is not your thing, then go with this Vada. Vada recipe is made with black gram, spices, and herbs. By this, you will get it is not sweet and traditionally combines with Sambar and Chutney. This will make you have the fulfillment of your breakfast.



It is happy to share that we celebrate a festival named Pongal. Pongal is made with sweet boiled rice and offered to the sun god, and the preparation will highlight the celebration with a mixture of cooked rice, ghee, black pepper, and ginger. It refers to this rice lentil dish. Pongal can fill your empty stomach. Pongal can be served with Ghee or Chutney.



This is the most well-known dish from our olden days. We usually say that lord Ganesh’s favorite dish is this Kudumulu. This main dish that we should offer as naivedyam to god during Vinayaka Chavithi for Pooja. These are the steamed rice balls made of rice flour or rava, inside with coconut, peanut powder, and jaggery, which gives the full taste to the dish.



Semiya Payasam is a South Indian sweet made with vermicelli, milk, ghee, sugar, resins, and nuts. It is now served as a dessert in many places. Not only Hindus but also Muslim people do this with the name Kheer. Most people do this in their homes as it is quick to make. The cashew nuts give a complete look.


8.Gongura Pachadi

Gongura pachadi, also known as Gongura Chutney is an Andhra style. It is a side dish made with sorrel leaves, red chilies, garlic, and other basic spices. Red-brown leaves are called Gongura or Puntikura in Telugu. These leaves taste sour can help in alleviating symptoms of cold, cough, and fever too. Additionally, Gongura leaves are known for their health benefits. Therefore, making Gongura Pachadi during festivals is not only a cultural Tradition but also a way to promote good health.


9.Kodi Vepudu

Till now, we have seen only vegetarian food, but somehow, Telugu people do nonveg even. As all the family members and friends meet at the time of the festival so, to fulfill them, they add this dish on special occasions. Kodi Vepudu includes spicy, rich, and delicious and, is made of chicken which we can serve with roti, white rice, etc. But at most, it is taken afternoon or at dinner. But the one who tastes first will understand how tasty the Telugu people cook.



Ariselu is a traditional sweet in Andhra /Telangana. It is a sweet that is specially prepared during the festivities of Sankranti, and Diwali. Is made of rice, jaggery, and some Sesame seeds are added specialty in this which can reduce the body temperature. It can be served with ghee. It is one dish, which is being made from the olden days, and this is the main dish for some unique festivals.



Apadam in some places called Papadam. It is the common word for Telugu meals. It is crispy and made of lentil flour and spices. It will be part of meals and add crunchy to the dish. Sometimes these are served as snacks. While serving to the god this is the special one we add and most of the Telugu people will present this dish during the afternoon time with the rice of curd or some with rasam.


12.Ulava Charu

Ulava Charu is the traditional Andhra Rasam. It’s a thick horse gram lentil soup served with fresh cream or butter with rice. It is a classic dish that is evolved for the farming community. This name makes the Telugu people mouth-watering. We can serve this as a main meal or mix it with the cooked grains to make feel better taste.



Kesari is like a pudding sweet, good to look at, and a popular Indian dessert. To make this delicious sweet dish garnish almonds or cashews with roasted ghee until the granules become fragrant and change the colour. It must come during festivals and Pooja occasions in South India. Kesari looks in the orange or yellow color by adding saffron. Kesari is enjoyed by people of all ages and is made in many Indian households.



Kajjikayalu is a sweet kind that is famous for Ganesh Chaturthi, Diwali, and Sankranti. It is majorly filled with mawa, nuts mixed with sugar. In palaces, they use coconut, seeds, and nuts. However, this is not hard or soft. Kajjikayalu is often served during festivals like Diwali and Holi or sometimes during special occasions. Mostly it is like a sweet snack in Andhra.



Chalibindi is a traditional Andhra sweet dish made with freshly made with rice flour and jaggery. It is traditionally made for festivals like Ram Navami and Baby Showers. This is the main thing in Pooja. It takes to culture that the bride has to carry to her husband’s home when she goes for the first time. It is made of fresh rice flour and grated coconut with a combination of ghee. This can be served as the raw one or mixed with ghee. Mostly the kids in the home will like this more.



South Indian cuisine is popularly made during the Hindu festival of Ram Navami. Panakam Recipe typically consists of jaggery-sweetened water with hints of tang in it from the lemon juice. It is flavored with ground spices like ginger, cardamom powder, and pepper powder. When offered to Bhargava Ram during this festival, adding Tulasi leaves also adds a signature taste to it.


17.Curd Rice

Curd Rice is the main dish in Telugu meals. Filling delicious as the Curd Rice recipe, to fight the hot climate of South India. I’d say not just down south, the Curd Rice has also gained popularity in other parts of India, over the years. Curd Rice is typically a South Indian dish made of curd, cooked rice, herbs, and spices. Telugu people worship the cow as a god, so they keep this as naivedyam. This can be served at last with mango pickles or some Telugu pickles.



Pappu is a comfort food from South India with more than one type and makes the perfect first course with steaming hot rice and a dollop of ghee. An Andhra meal is incomplete without a dish cooked with veggies-curry leaves, and spices. If you ever tasted a pappu from an Andhra restaurant this may help to recreate it. Only made with Kandi Pappu and feel accessible to us.



Pulihora is a popular south Indian dish that can easily be found in Andhra Pradesh, Tamil Nadu, and Karnataka. It contains rice, turmeric, tamarind, curry leaves, coriander, ginger, and green chilies. Additionally, yellow lentils, roasted sesame seed powder, and mustard seeds can be added to enhance the already rich flavors of the dish. It is commonly prepared for festivals. It is famous in temples and offered to the devotees as prasadam.


20.Dosavakaya Pachadi

Dosavakaya or dosa avakai is a Popular Andhra pickle preparation made with yellow cucumber, red chili powder, mustard powder, and salt. In most Telugu homes, dosavakaya is a popular delicacy. To prepare dosavakaya, the yellow Cucumber pieces are mixed with a spice mixture of red chili powder, mustard seeds powder, salt, and sesame oil, and marinated overnight so that the flavors are absorbed well.