Ulavacharu - the authentic regional Telugu food in Bangalore

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The cuisine from Rayalseema has new home in Bangalore , Ulavacharu. The restaurant is named after the classic thick lentil soup dish by the same name , prepared from horse gram by the farmers from Krishna district, that is full of nutrition and flavour.

The Kitchens from the Rayalseema region is known for using lot of whole spices and coconut in their curries, be it meat , fish or vegetable dishes. They often use pungent Byagdi chilli, that also provides gives good colour to these preparations.

An offshoot of Ulavacharu of Hyderabad, this recently opened one in Bangalore at koramangla, too serves the similar mouthwatering authentic Telugu dishes.

We started with Konaseema Kodi vepudu, spicy chicken pepper fry from coastal Andhra and black pepper mutton from telengana, Mamsam miryala vepudu . From the East Godavari district of Andhra Pradesh, we tried the Korramenu vepudu, the Kakinada style fish fry along with Godavari Royyala Vepudu, the spicy prawn fry. Our thirst quenchers here included the spiced Butter milk and Rajamundhary rose milk , that go well with most Indian cuisine .Our mains here, included Gongura Royyalu , the andhra gongura shrimp curry and Erra Pappu, the unmissable andhra style Dal.