Things To Do
in Pulimaddi

A tangy tamarind-and-tomato-based fish curry cooked with coconut and spices; commonly made with locally caught fish and available at beach shacks and village restaurants.

Must-Try!

Fresh prawns quickly pan-fried with curry leaves, chili and garlic; a crunchy, savory dish often served as a side with rice or rotis.

Steamed rice cakes (idli) and thin fermented crepes (dosa) served with sambar and chutneys — ubiquitous for breakfast and light meals in the region.

A tangy, spiced rice dish often prepared for festivals and packed for trips; it’s a popular local specialty flavored with tamarind, peanuts and curry leaves.

The early-morning landing site where fishermen sell the day’s catch; great for buying fresh seafood and watching auction-style sales — vendors may prepare quick grilled fish or prawn skewers nearby.

A small weekly market where villagers buy vegetables, spices, snacks and sweets — try fresh coconut water, fried bondas (potato fritters) and local sweets.

Tipping is appreciated but not always expected in village settings. For restaurants, 5–10% is fine where service is good; small tips (₹10–50) for helpers, drivers or guides are customary. In homestays or for personalized services, a small gratuity for extra help is welcomed.

Cash (Indian rupees) is widely used in markets and small eateries. Mobile payments (UPI apps like Paytm, Google Pay, PhonePe) are increasingly accepted in towns but may be limited in very small vendors. Major cards are accepted at bigger hotels or restaurants—carry cash for remote areas.

Hot and humid, especially April to June; days can be very warm so plan outdoor activities for early morning or late afternoon. Stay hydrated, use sun protection and expect slower beach winds; monsoon prelude storms occasionally occur.

June to September brings regular rains and higher humidity—mangroves and waterways are lush but some coastal roads can flood or become muddy. Fishing activity may be reduced; check boat safety and avoid rough seas.

October to November is pleasant with clearer skies, lush vegetation and comfortable temperatures—one of the best times for photography and outdoor explorations.

December to February offers mild, dry weather with cooler mornings and evenings—ideal for walking, cycling and festivals; lightweight layers are usually sufficient at night.

A short hike along a coastal headland offers panoramic sea views, tide pools and geological features—best at low tide and in the cooler morning hours.

A gentle trail through mangrove fringes and salt marshes is excellent for birding and botanical observation—wear insect repellent and sturdy footwear.

A nearby short hill or vantage point that requires a 30–60 minute walk provides sweeping views of the coastline and surrounding rice fields—especially rewarding at sunrise or sunset.

An easy loop route through paddy fields and village roads showcases rural landscapes, water channels and local farming life—suitable for walking or cycling.

Many coastal villages share access to a regional airport within 2–4 hours by road; these airports connect to major hubs. Check local maps to identify the closest airport and ground transport options.

Larger international airports in the region (for example, Visakhapatnam, Chennai or Vijayawada depending on precise location) provide frequent domestic and some international flights—plan an onward road transfer of 2–5 hours from these hubs.

A significant portion of the population is engaged in fishing and related trades—family-run boats, fish processing and beachside vendors shape daily life.

People farming paddy, coconut and small-scale vegetables make up much of the inland community and connect the village to surrounding agricultural areas.

Local craftspeople, small traders and market sellers provide goods and services, from net mending to roadside food and tools.

Younger residents often commute to nearby towns for education and jobs; this group brings contemporary tastes and mobile connectivity to the village.

Vegetarian food is widely available; rice, lentils (dal), vegetable curries and dosas are common. When eating at markets or mixed stalls, ask about ghee or fish-based broths; words like 'jada' or 'non-veg' are commonly used to indicate dishes with meat or fish.

Many staple dishes are rice-based and can be vegan or easily adapted—request no ghee or curd. Fresh fruit, coconut-based gravies and simple lentil dishes are good vegan options.

Rice and rice-based dishes predominate, so gluten-free choices are plentiful; however, check for wheat in snacks, gravies or fried items that may use flour for battering.

Coconut, peanuts and seafood are common ingredients—communicate allergies clearly and always confirm at small stalls and homes.