Things To Do
in Duvvūru

A green gram (moong) dosa often served with ginger chutney; commonly available at breakfast stalls and small eateries.

Must-Try!

Tamarind‑flavoured rice (tangy and slightly spicy) prepared during festivals and sold at markets and home kitchens.

Freshwater or coastal fish cooked in a tangy tamarind and spice gravy—best found at village homes and small coastal-style restaurants in nearby towns.

A tangy chutney made from sour sorrel leaves (gongura) that accompanies rice and gives meals a characteristic local flavor.

Fresh produce, local snacks (like kodubale, murukku), homemade pickles and seasonal fish; best place to try local street eats and interact with sellers.

Small roadside stalls offering strong filter coffee/tea, idli, dosa, and pesarattu—ideal for morning people-watching and cheap bites.

Remove shoes before entering temples and many homes, dress modestly (covered shoulders and knees) and avoid pointing your feet at deities or people.

Use your right hand for eating, handing over money or accepting items; the left hand is traditionally avoided for social exchanges.

Greet elders respectfully (a slight bow or namaskaram) and accept offerings or food with both hands when presented.

Ask permission before photographing people, especially women and religious ceremonies; some may decline.

Tipping is modest: round up taxi fares or give small amounts (₹10–50 / ~$0.15–0.60) to drivers, porters and guides. In small village eateries and at home stays tipping is appreciated but not expected.

Cash is king in the village—keep small notes and coins for markets and rickshaws. UPI and mobile payments are common in nearby towns; cards and digital payments are accepted at larger hotels and restaurants but may not work in very small shops.

Hot and humid from March to May with temperatures often high; mornings and evenings are the best times for outdoor activities and photography. Carry sun protection, light cotton clothing and stay hydrated.

Heavy rains from June to September bring lush green landscapes but can cause flooding of low-lying roads and interrupt travel plans. Expect slippery paths and limited boat services during peak rains.

Mild, pleasant weather from November to February with cooler mornings—ideal for sightseeing, walking tours and outdoor photography.

Local festivals (e.g., Sankranti, Ugadi, village temple festivals) occur several times a year—these are culturally rich times to visit but may mean larger crowds and closed shops on festival days.

Vegetarian options are widely available—rice, lentils, vegetable curries, dosas and idlis. Clarify that dishes are prepared without ghee or animal stock if you avoid animal products entirely.

Possible but requires care: ask for food without ghee, butter or curd. Simple rice and vegetable dishes can be prepared vegan on request in home kitchens or larger eateries.

Many South Indian staples (rice, idli, dosa made from rice/urad dal) are gluten-free, but avoid wheat-based snacks and check for cross-contamination in street food.

If you require halal meat, seek out Muslim-owned eateries in nearby towns. Seafood and vegetarian dishes are safe options in the village itself.