page_title: Telugu cuisine
section_title: Koora/kura/curry (main courses)
hierarchical_section_title: Telugu cuisine / Regional variations / Andhra lunch and dinner / Vegetarian / Koora/kura/curry (main courses)
caption_attribution_description: తెలుగు: పులిహోర
context_page_description: Telugu cuisine is a cuisine of South India native to the Telugu people from the states of Andhra Pradesh and Telangana. Generally known for its tangy, hot and spicy taste, the cooking is very diverse due to the vast spread of the people and varied topological regions.
  All three regions — Coastal Andhra, Rayalaseema and Telangana — have distinctive cuisines, where in semi-arid Telangana state region millet-based breads is predominant staple food, while rice is predominant in irrigated Andhra and Rayalaseema regions and ragi is popular in Rayalaseema regions which is predominantly semi-arid. Many of the curries, snacks and sweets vary in the method of preparation and differ in name, too.
  Andhra Pradesh state is the leading producer of red chili, rice and Telangana state is millets in India influences the liberal use of spices — making the food one of the richest and spiciest in the world. Vegetarian, as well as meat and seafood, feature prominently on the menus. Pappu, tomato, gongura, and tamarind are largely used for cooking curries. Spicy and hot varieties of pickles form an important part of Telugu cuisine.
context_section_description: Koora - Koora is a generic word for a protein based dish. The actual dishes are called by the material used and the style they are cooked. The different methods of cooking are:
  Vepudu (Fry): crispy fried vegetables, typically including: okra (bendakaya), ivy gourd (dondakaya), potato (bangaladumpa), colocasia and several regional vegetables but prepared separately for different days.
  Pappu Koora (Lentil based dish): boiled vegetables stir-fried with a small amount of half-cooked lentils (dal).
  Podi (Powdered Dal based condiment or seasoning): Mixed with Rice and spoonful of ghee or sesame oil.
  Gujju (Gravy), Tomato or coriander seed base adding Drum Stick, Brinjal, Okra etc.
  Pulusu (Sour Paste or Gravy):
  Pulusu Koora/Aava petti Koora (Stew dish): boiled vegetables cooked in tamarind sauce and mustard paste are two main varieties of Pulusu.
  Kaaram Petti Koora/Koora Podi Koora (literally dish with curry powder added): sautéed vegetables cooked with curry powder or paste, served as a solid mass.  The vegetables can be stuffed with curry powder or paste and are usually cooked whole.
  Pappucharu (Thick Dal Broth) or Charu (diluted than a Sambar)
  Chaaru a.k.a. "rasam" (Clear soup)
  Ooragaya (Pickled), Avakaya, Gongura, Nimmakaya etc.
  Pachadi (Pasty/saucy condiment or Chutney): Kobbari (coconut), tomato , Gongura, Dosakaya, Gummadikaya, Allam (Ginger).
  Other gravy based curries are chiefly made with vegetables cooked in tomato sauce and onion with coriander and cumin powder.
caption: Pulihora made in a house of Andhra Pradesh, Vijayawada
exif: {"Image Tag 0x000B": "Windows Photo Editor 10.0.10011.16384", "Image Make": "Panasonic", "Image Model": "DMC-TZ10", "Image Orientation": "Horizontal (normal)", "Image XResolution": "180", "Image YResolution": "180", "Image ResolutionUnit": "Pixels/Inch", "Image Software": "Windows Photo Editor 10.0.10011.16384", "Image DateTime": "2018:03:24 10:25:16", "Image YCbCrPositioning": "Co-sited", "Image ExifOffset": "2398", "GPS GPSVersionID": "[2, 2, 0, 0]", "GPS GPSLatitudeRef": "N", "GPS GPSLatitude": "[16, 28, 1601/50]", "GPS GPSLongitudeRef": "E", "GPS GPSLongitude": "[80, 43, 309/25]", "GPS GPSTimeStamp": "[8, 44, 59]", "GPS GPSSatellites": "6", "GPS GPSStatus": "A", "GPS GPSMeasureMode": "2", "GPS GPSDOP": "6/5", "GPS GPSMapDatum": "WGS-84", "GPS GPSProcessingMethod": "[71, 80, 83]", "GPS GPSDate": "2017:12:26", "Image GPSInfo": "15102", "Image PrintIM": "[80, 114, 105, 110, 116, 73, 77, 0, 48, 50, 53, 48, 0, 0, 14, 0, 1, 0, 22, 0, ... ]", "Image Tag 0xC6D2": "[0, 0, 0, 0, 0, 0, 0, 0, 0, 0, 0, 0, 0, 0, 0, 0, 0, 0, 0, 0, ... ]", "Image Tag 0xC6D3": "[0, 0, 0, 0, 0, 0, 0, 0, 0, 0, 0, 0, 0, 0, 0, 0, 0, 0, 0, 0, ... ]", "Image Padding": "[]", "Thumbnail Compression": "JPEG (old-style)", "Thumbnail XResolution": "96", "Thumbnail YResolution": "96", "Thumbnail ResolutionUnit": "Pixels/Inch", "Thumbnail JPEGInterchangeFormat": "15860", "Thumbnail JPEGInterchangeFormatLength": "14233", "EXIF ExposureTime": "1/30", "EXIF FNumber": "33/10", "EXIF ExposureProgram": "Program Normal", "EXIF ISOSpeedRatings": "200", "EXIF ExifVersion": "0221", "EXIF DateTimeOriginal": "2017:12:26 14:22:35", "EXIF DateTimeDigitized": "2017:12:26 14:22:35", "EXIF ComponentsConfiguration": "YCbCr", "EXIF CompressedBitsPerPixel": "4", "EXIF ExposureBiasValue": "0", "EXIF MaxApertureValue": "86/25", "EXIF MeteringMode": "Pattern", "EXIF LightSource": "Flash", "EXIF Flash": "Flash fired, auto mode", "EXIF FocalLength": "41/10", "EXIF FlashPixVersion": "0100", "EXIF ColorSpace": "sRGB", "EXIF ExifImageWidth": "2560", "EXIF ExifImageLength": "1920", "Interoperability InteroperabilityVersion": "[48, 49, 48, 48]", "EXIF InteroperabilityOffset": "15072", "EXIF SensingMethod": "One-chip color area", "EXIF FileSource": "Digital Camera", "EXIF SceneType": "Directly Photographed", "EXIF CustomRendered": "Normal", "EXIF ExposureMode": "Auto Exposure", "EXIF WhiteBalance": "Auto", "EXIF DigitalZoomRatio": "0", "EXIF FocalLengthIn35mmFilm": "25", "EXIF SceneCaptureType": "Standard", "EXIF GainControl": "Low gain up", "EXIF Contrast": "Normal", "EXIF Saturation": "Normal", "EXIF Sharpness": "Normal", "EXIF Padding": "[]", "EXIF OffsetSchema": "3828"}