A non-vegetarian curry made with goat or lamb head (Talakaya), organs like liver (Boti/Gettikalla), and spices. It is often paired with Rangisangati, a variety of rice, or served with a spicy liver fry.This dish is deeply rooted in Kadapa’s rich tradition of goat farming and livestock rearing. It is a festive dish, commonly made during special occasions or celebrations in the region.