Hyderabadi Cuisine
































The start of Summer is always hectic in Hyderabad. The students are busy
with their examinations and their parents with their preparations. The Month of April brings in the hot rays of the sun on the heads of the Hyderabadis. The temperature soars in the day and the day seems to stretch., with no sight of darkness even till seven in the evening.

Summers always make people hungry here (May be with long days the hunger grows more !!!). The day starts early and people prefer to have a hearty breakfast to kick off for the day ahead. Oily stuff is a strict taboo for the start of the day in Summer (imagine the amount of water intake for the day!!!) . Light meals that are cooling and nutritious are preferred.

Most Hyderabadis households prepare kichidi at least once every summer. This preparation of lentil, rice and spices is nutritional and also cooling. This
recipe is specially in response to a request made by a visitor of  

Check it out. This dish is easy to make and tasty to the palate.

Serves 6:

Ingredients Quantity
Rice 3 cups
Split green gram 1 cup
oil  10 ml(or) One tb Spoon
Onion 1 medium
Green chillies(slit) 4 nos small
Cardamom  2 nos
cloves 2 nos
cinnamon  1 piece
shahjeera 5 gms
salt to taste
curry leaves 10 nos
Turmeric a pinch
ginger & garlic paste 5 gms (or) one teaspoon


1 Wash and soak rice and grams separately for 30 minutes.

2 Heat oil in a vessel add whole garam masala ie Cardomom, Cinamom, Clous, Shahjeera, Saute.

3 Immediately add sliced onoins, slit green chillies and curry leaves. Saute
till onions are transparent.

4 Add turmeric and ginger garlic paste stir for a minute.

5 Add 8 cups of water and bring to a boil. Drain rice and gram and add to
the boiling water. Stir .

6 Once the rice is half done add salt to the taste.

7 Stir and allow to cook on the low flame till the rice is fluffy.

8 Serve hot with lemon pickle, thick butter milk or khatta. (made with ripe

Recipe for Khatta or Pulusu.

Ingredients  Quantity
Ripe tamarind 20 gms
onion 1 small
green chilli(chopped)  1 small 
salt to taste
mustard seeds 5 gms
 ginger & garlic paste 1/2 tea spoon
oil 1 tea spoon
curry leaves 10 nos


1 Soak tamarind in one cup of Luke warm water for ten minutes.

2 Mash the tamarind with your fingers and pass through a sieve.

3 Add 3 cups of water ( or more as per your preferences for sourness)

4 Add chopped onions, green chilies, salt and ginger garlic paste to the

5 Heat oil in a pan, add mustard seeds and curry leaves.

6 Add to the mixture and serve with plain rice or kichidi.

More Recipes 

Shru Reddy is a graduate in Hotel Management and Catering Technology from Osmania University, presently working in Hyderabad.

This site is conceived, designed, and maintained by
 All rights reserved world wide. Copyright  1999- 2012. Mail your queries to
Neither, nor the sources it obtained the information from, are responsible for the correctness /validity of the information in these pages. It is a collection of both facts and opinions. You are advised to verify all information with a reliable source before acting on it. This disclaimer applies to all pages of
Reproduction in whole or in part in any form or medium without written permission of is prohibited.