Things To Do
in Sunkarevu

Tangy tamarind rice (pulihora) and vegetable pulao are common comfort-lunch options; find them in local eateries and market stalls.

Must-Try!

A tart, leafy chutney made from sorrel (gongura) leaves, often served with plain rice and dal; available at village households and local restaurants.

A spicy coastal-style prawn or fish curry in tamarind and chilli masala; best found in nearby coastal towns and local seafood restaurants.

Home-style chicken preparations paired with rice or rotti, common in neighborhood eateries and celebratory meals.

A morning market selling fresh produce, fish, spices and snacks — ideal for trying fresh sugarcane juice, bajjis, and regional sweets.

Stalls near bus stops sell idli, dosa, piping-hot vadas and local sweets; perfect for a quick budget bite.

Dress modestly — cover shoulders and knees, especially at temples and during religious events. Avoid loud or revealing clothing in village settings.

Remove shoes before entering temple courtyards, dress conservatively, and follow signs about photography and offerings.

A simple 'Namaskaram' or a slight nod with hands folded is a respectful greeting; use formal manners with elders.

Always ask permission before taking close-up photos of people, especially women and during rituals.

Tipping is modest and appreciated: small tips for guides (INR 50–200), tea stall helpers (loose change), and 5–10% at mid-range restaurants if service is good. In small villages, tipping is less formal — a polite thank-you and small cash token is fine.

Cash (Indian rupees) is king in villages and markets; carry small notes and coins. Mobile UPI payments and digital wallets are increasingly accepted in towns but network coverage may be spotty; ATMs are in larger towns, not always in smaller villages.

Hot and humid from March to June with daytime temperatures often 32–40°C (90–104°F). Expect strong sun — plan outdoor activities early or late in the day, stay hydrated and wear light, breathable clothing and a hat.

Southwest and northeast monsoon rains arrive between June and October; heavy showers and occasional flooding can affect roads and rural access. Bring a waterproof layer and flexible plans; wet season can be lush and good for green landscapes and birdlife.

November to February brings mild, pleasant weather (20–28°C / 68–82°F) — the best time for travel, outdoor activities and festivals. Nights can be cool; bring a light jacket for early mornings and evenings.

Festival months (e.g., Sankranti in January) are lively with community events, special foods and village rituals — excellent for cultural experiences but expect crowds in market towns.

Vegetarian options are widely available (many South Indian dishes are vegetarian). Ask for 'vegetarian' or point to veggie-only items; temples and local cafés commonly serve pure vegetarian meals.

Rice-based dishes, sambar and many vegetable curries can be dairy-free but confirm ghee or curd is not added. Carry snacks if you need strict vegan assurance.

Rice is the staple so most meals are naturally gluten-free, but be cautious with fried snacks and wheat-based breads; ask vendors about ingredients.

Communicate allergies clearly using simple phrases or a translated note; street food vendors may not handle cross-contamination carefully.