When people talk about my Telugu food heritage, biryani is often the first dish that comes up. While biryani holds a cherished place in our lives, there are simpler yet deeply flavourful dishes that quietly reside in our hearts—often overlooked and nearly forgotten. I wanted to bring one of these hidden gems to light and share its rich flavours with all of you. Please enjoy Anapa Kudumulu from Telangana.
Anapa Kudumulu
Ingredients
- Edamame seeds or anapa ginjalu: 3 cups
- Green chillies: 9-10, finely chopped
- Salt: 3 tsp
- Water: 1½ cups
- Rice flour: 3 cups
- Rice rava: ¼ cup
- Cumin seeds (jeera): 2 tsp
- Green onions: 2 cups, finely chopped
- Coriander leaves: 2 cups, finely chopped
- Curry leaves: 7-8, finely chopped
Method:
- Prepare the Ingredients: Finely chop the green onions, coriander leaves, curry leaves, and green chillies. A food processor can speed up this step.
- Prepare the Beans: If using anapa ginjalu (surti papdi lilva), peel and remove the skins. If using edamame, either shell them manually or use pre-shelled edamame.
- Boil the Water: In a pan, heat 1.5 cups of water. Add the chopped green chillies and salt, bringing the mixture to a boil.
- Combine Dry Ingredients: In a mixing bowl, sift the rice flour and add the rice rava and cumin seeds.
- Form the Dough: Pour the chilli-infused boiling water into the rice flour mixture, stirring until well combined. Adjust the water if necessary to achieve a firm yet pliable dough. Avoid making it too soft.
- Shape and Steam: Shape the dough into small discs, lightly coat them with oil, and steam for 15–20 minutes.
- Anapa Kudumulu are traditionally enjoyed with peanut oil, but they can also be served with peanut chutney for added flavour.
Watch this recipe here – Anapa Kudumulu
Shravani is a content creator passionate about design, culture, and regional Indian cuisine. Originally from India and now based in the U.S., she transitioned from architecture to construction management, balancing her creative and analytical strengths.
Her journey into content creation began as a way to stay connected to her Telugu and Kannada roots through food, leading her to launch Extraa Chutney – a tribute to her family’s culinary traditions. What started as a personal project soon evolved into a platform where thousands resonate with her heartfelt storytelling and authentic heritage recipes.
During the week, Shravani oversees construction projects, and on weekends, she crafts recipes that celebrate the flavours of her childhood. Her mission is to revive lesser-known dishes, preserving and retelling their stories in a way that fosters appreciation for regional Indian cuisine.
Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.