Soak 1 cup (100 gms) chana dal for 2-4 hours.
Prepare Banana Blossom: Separate the flowerets from the shells. Remove thick fiber from EACH of the floweret. (Stop right here if you cannot identify and remove the thick fiber.) Blend in sour buttermilk in a food processor. (You can stone grind this too.)
Blend:
2 green chilies
1-2 red chilies
1/8 tsp turmeric
a pinch of asafetida
½ tsp salt (to taste)
along with the soaked and washed dal and prepared banana blossom.
Garnish
Heal 3 Tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
½ tsp chana dal (Optional)
½ tsp urad dal
½ tsp cumin seeds
2-3 red chilies
2 sprigs curry leaves
Add and sauté the above paste.
Wednesday, May 28, 2008
Goru Chikkudu Patoli (Ground dal with Indian Green Beans)
Soak 1 cup (100 gms) chana dal for 2-4 hours.
Prepare Goru Chikkudu Kaya – remove tough fiber and cut into small pieces. Cook till it is firm but soft.
Blend:
2 green chilies
1-2 red chilies
1/8 tsp turmeric
a pinch of asafetida
½ tsp salt (to taste)
along with the soaked and washed dal.
Garnish
Heal 3 Tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
½ tsp chana dal (Optional)
½ tsp urad dal
½ tsp cumin seeds
2-3 red chilies
2 sprigs curry leaves
1 chopped onion
Add and sauté the above paste.
When the paste is almost cooked, add cooked Goru Chikkudu. Cook for another 5-10 minutes until the vegetables are well mixed and cooked.
Prepare Goru Chikkudu Kaya – remove tough fiber and cut into small pieces. Cook till it is firm but soft.
Blend:
2 green chilies
1-2 red chilies
1/8 tsp turmeric
a pinch of asafetida
½ tsp salt (to taste)
along with the soaked and washed dal.
Garnish
Heal 3 Tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
½ tsp chana dal (Optional)
½ tsp urad dal
½ tsp cumin seeds
2-3 red chilies
2 sprigs curry leaves
1 chopped onion
Add and sauté the above paste.
When the paste is almost cooked, add cooked Goru Chikkudu. Cook for another 5-10 minutes until the vegetables are well mixed and cooked.
Arati Pandu Pulusu Pacchadi (Sweet and Sour Chutney with Banana)
Chop (or squish with a spoon) two ripe bananas.
Add:
½ tsp salt (to taste)
2 Tsp tamarind juice
1 tsp brown sugar (jaggery)
2 green chopped chilies
4 sprigs of chopped coriander
to the pulp and mix well.
Garnish
¼ tsp urad dal
1/8 tsp mustard
1 red chili
pinch of hing
2-3 Tsp chopped onions
Heat 1 tsp oil. When the oil is hot, add the spices in the order listed above, 10-15 seconds apart:
Add the garnish to the pulp.
Optionally shallow fry a couple of gummadi Vadiyams and add.
You can also do the same thing with the banana stem (recipe #9 has directions to prepare doota). Use roasted and powdered sesame seed in place of onions.
These chutneys go very well with Patoli (recipe follows) or dal curries (eg. banana blossom and moong or chana dal).
Add:
½ tsp salt (to taste)
2 Tsp tamarind juice
1 tsp brown sugar (jaggery)
2 green chopped chilies
4 sprigs of chopped coriander
to the pulp and mix well.
Garnish
¼ tsp urad dal
1/8 tsp mustard
1 red chili
pinch of hing
2-3 Tsp chopped onions
Heat 1 tsp oil. When the oil is hot, add the spices in the order listed above, 10-15 seconds apart:
Add the garnish to the pulp.
Optionally shallow fry a couple of gummadi Vadiyams and add.
You can also do the same thing with the banana stem (recipe #9 has directions to prepare doota). Use roasted and powdered sesame seed in place of onions.
These chutneys go very well with Patoli (recipe follows) or dal curries (eg. banana blossom and moong or chana dal).
Vankaya Pulusu Pacchadi (Baked Eggplant Sweet and Sour Chutney)
1 large eggplants
Stove Top on gas burner: Brush vegetable oil and hold directly on the flame until the skin chars and the eggplant is softened. Scoop up the meat from the eggplant into a dish.
Add:
½ tsp salt (to taste)
2 Tsp tamarind juice
1 tsp brown sugar (jaggery)
2 green chopped chilies
4 sprigs of chopped coriander
to the pulp and mix well.
Garnish
¼ tsp urad dal
1/8 tsp mustard
1 red chili
pinch of hing
2-3 Tsp chopped onions
Heat 1 tsp oil. When the oil is hot, add the spices in the order listed above, 10-15 seconds apart:
Add the garnish to the pulp.
Optionally shallow fry a couple of gummadi Vadiyams and add.
This tastes good with “Uppudu Pindi” – next recipe.
Stove Top on gas burner: Brush vegetable oil and hold directly on the flame until the skin chars and the eggplant is softened. Scoop up the meat from the eggplant into a dish.
Add:
½ tsp salt (to taste)
2 Tsp tamarind juice
1 tsp brown sugar (jaggery)
2 green chopped chilies
4 sprigs of chopped coriander
to the pulp and mix well.
Garnish
¼ tsp urad dal
1/8 tsp mustard
1 red chili
pinch of hing
2-3 Tsp chopped onions
Heat 1 tsp oil. When the oil is hot, add the spices in the order listed above, 10-15 seconds apart:
Add the garnish to the pulp.
Optionally shallow fry a couple of gummadi Vadiyams and add.
This tastes good with “Uppudu Pindi” – next recipe.
Vankaya Banda Pacchadi (Baked Eggplant Chutney)
1 large eggplants
Stove Top on gas burner: Brush vegetable oil and hold directly on the flame until the skin chars and the eggplant is softened. Scoop up the meat from the eggplant into a dish.
Add:
¼ tsp salt (to taste)
1 tsp tamarind juice
to the pulp and mix well.
Garnish
¼ tsp chana dal
¼ tsp urad dal
1/8 tsp cumin
1 red chili
pinch of hing
Heat 1 tsp oil. When the oil is hot, add the spices in the order listed above, 10-15 seconds apart:
Grind the garnish, 2 green chilies, 4 sprigs of coriander and add to the pulp.
Optionally, you sauté an onion and add to the chutney.
Stove Top on gas burner: Brush vegetable oil and hold directly on the flame until the skin chars and the eggplant is softened. Scoop up the meat from the eggplant into a dish.
Add:
¼ tsp salt (to taste)
1 tsp tamarind juice
to the pulp and mix well.
Garnish
¼ tsp chana dal
¼ tsp urad dal
1/8 tsp cumin
1 red chili
pinch of hing
Heat 1 tsp oil. When the oil is hot, add the spices in the order listed above, 10-15 seconds apart:
Grind the garnish, 2 green chilies, 4 sprigs of coriander and add to the pulp.
Optionally, you sauté an onion and add to the chutney.
Vankaya Pacchallu (Baked Eggplant Chutneys)
1 large eggplants
Stove Top on gas burner: Brush vegetable oil and hold directly on the flame until the skin chars and the eggplant is softened. Scoop up the meat from the eggplant into a dish.
Add:
2 green chopped chilies
¼ tsp salt (to taste)
4 sprigs of chopped coriander
1 Tsp milk
to the pulp and mix well.
Garnish
¼ tsp chana dal
¼ tsp urad dal
1/8 tsp cumin
1 red chili
pinch of hing
Heat 1 tsp oil. When the oil is hot, add the spices in the order listed above, 10-15 seconds apart:
Add the garnish to the pulp.
Stove Top on gas burner: Brush vegetable oil and hold directly on the flame until the skin chars and the eggplant is softened. Scoop up the meat from the eggplant into a dish.
Add:
2 green chopped chilies
¼ tsp salt (to taste)
4 sprigs of chopped coriander
1 Tsp milk
to the pulp and mix well.
Garnish
¼ tsp chana dal
¼ tsp urad dal
1/8 tsp cumin
1 red chili
pinch of hing
Heat 1 tsp oil. When the oil is hot, add the spices in the order listed above, 10-15 seconds apart:
Add the garnish to the pulp.
Kanda Bacchali (Indian Root with greens)
The old saying goes that a man and woman should mix well like Kanda and Bacchali.
2 cups of cut Kanda pieces
2 cups of chopped Bacchali
½ tsp turmeric
Thick juice from ½ lime size tamarind
Paste:
Soak 1 Tsp water: 1 tsp mustard seeds and 1 tsp raw rice (OR 2 red chilies)
1 Tsp grated coconut
½ inch piece of ginger (optional)
Grind all of the above in 1-2 Tsp water to a fine paste, add 1 tsp sesame seed oil and set aside. Otherwise it will turn bitter.
Garnish
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
2-3 red chilies
1-3 cut green chilies
1 sprig curry leaves
Salt to taste
Cook cut vegetables, greens and ¼ tsp turmeric in ½ a cup of salted water till soft. Drain excess water.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
mustard seeds
chana dal
urad dal
red chilies
cut green chilies
1 sprig curry leaves
Add cooked vegetables and toss.
Add tamarind juice. Let it cook for a couple of minutes.
Add mustard paste and turn off heat. If electric stove, remove pot from heat.
2 cups of cut Kanda pieces
2 cups of chopped Bacchali
½ tsp turmeric
Thick juice from ½ lime size tamarind
Paste:
Soak 1 Tsp water: 1 tsp mustard seeds and 1 tsp raw rice (OR 2 red chilies)
1 Tsp grated coconut
½ inch piece of ginger (optional)
Grind all of the above in 1-2 Tsp water to a fine paste, add 1 tsp sesame seed oil and set aside. Otherwise it will turn bitter.
Garnish
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
2-3 red chilies
1-3 cut green chilies
1 sprig curry leaves
Salt to taste
Cook cut vegetables, greens and ¼ tsp turmeric in ½ a cup of salted water till soft. Drain excess water.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
mustard seeds
chana dal
urad dal
red chilies
cut green chilies
1 sprig curry leaves
Add cooked vegetables and toss.
Add tamarind juice. Let it cook for a couple of minutes.
Add mustard paste and turn off heat. If electric stove, remove pot from heat.
Anapakaya Palu Panchadar (Gourd with milk and sugar)
1 Anapa Kaya -- washed and cut into very small pieces
½ cup boiled milk – ad 1 tsp all purpose (maida) flour
¼ cup sugar
Garnish:
1 small red chili
1 tsp urad dal
½ tsp cumin seeds
1 sprig curry leaves
Salt to taste – takes less salt than most dishes
Cook anapakaya pieces in ½ a cup of salted water till soft.
Drain excess water – can save the stock for Rasam or Pulusu.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
urad dal
cumin seeds
red chili
asafetida
curry leaves
Add cooked anapakaya, toss and turn off heat.
Add milk (to which maida is added) and sugar. Stir it well.
This tastes very good.
½ cup boiled milk – ad 1 tsp all purpose (maida) flour
¼ cup sugar
Garnish:
1 small red chili
1 tsp urad dal
½ tsp cumin seeds
1 sprig curry leaves
Salt to taste – takes less salt than most dishes
Cook anapakaya pieces in ½ a cup of salted water till soft.
Drain excess water – can save the stock for Rasam or Pulusu.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
urad dal
cumin seeds
red chili
asafetida
curry leaves
Add cooked anapakaya, toss and turn off heat.
Add milk (to which maida is added) and sugar. Stir it well.
This tastes very good.
Mamdikaya Pesara Pappu (Mango and moong dal)
1 green mango – peeled and cut into small pieces
1 cup moong dal
½ tsp turmeric
Garnish:
2 small red chilies
½ tsp mustard seeds
½ tsp fenugreek seeds
½ tsp cumin seeds
Pinch of asafetida
1 sprig curry leaves
2 Green chilies
½ tsp red chili powder
Salt to taste
Cook moong dal, turmeric and mango pieces separately in a pressure cooker.
Heat 1 Tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
Fenugreek seeds
Mustard seeds
cumin seeds
red chilies
asafetida
curry leaves
Add the cooked mango pieces and dal to the garnish and let it cook for a few minutes.
If beera kaya or dosa kaya, they can be cooked along with the dal. Since the green mango is tart, you need to cook it separately.
1 cup moong dal
½ tsp turmeric
Garnish:
2 small red chilies
½ tsp mustard seeds
½ tsp fenugreek seeds
½ tsp cumin seeds
Pinch of asafetida
1 sprig curry leaves
2 Green chilies
½ tsp red chili powder
Salt to taste
Cook moong dal, turmeric and mango pieces separately in a pressure cooker.
Heat 1 Tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
Fenugreek seeds
Mustard seeds
cumin seeds
red chilies
asafetida
curry leaves
Add the cooked mango pieces and dal to the garnish and let it cook for a few minutes.
If beera kaya or dosa kaya, they can be cooked along with the dal. Since the green mango is tart, you need to cook it separately.
Mamdikaya Kandi Pappu (Mango and toor dal)
1 green mango – peeled and cut into small pieces
1 cup toor dal
½ tsp turmeric
Garnish:
2 small red chilies
½ tsp mustard seeds
½ tsp fenugreek seeds
½ tsp cumin seeds
Pinch of asafetida
1 sprig curry leaves
2 Green chilies
½ tsp red chili powder
Salt to taste
Dry roast toor dal lightly until slight aroma comes off – optional.
Cook toor dal and turmeric 2 cups of water till it is soft.
Heat 1 Tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
Fenugreek seeds
Mustard seeds
cumin seeds
red chilies
asafetida
curry leaves
Add green chilies, mango pieces and red pepper. Let them cook.
Add cooked dal, cook for another 5-10 minutes in low heat..
1 cup toor dal
½ tsp turmeric
Garnish:
2 small red chilies
½ tsp mustard seeds
½ tsp fenugreek seeds
½ tsp cumin seeds
Pinch of asafetida
1 sprig curry leaves
2 Green chilies
½ tsp red chili powder
Salt to taste
Dry roast toor dal lightly until slight aroma comes off – optional.
Cook toor dal and turmeric 2 cups of water till it is soft.
Heat 1 Tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
Fenugreek seeds
Mustard seeds
cumin seeds
red chilies
asafetida
curry leaves
Add green chilies, mango pieces and red pepper. Let them cook.
Add cooked dal, cook for another 5-10 minutes in low heat..
Menthikura Pappu (Methi Leaves dal)
1 bunch methi leaves – washed, sorted and chopped
½ cup moong dal
½ tsp turmeric
Garnish:
2 small red chilies
1 tsp urad dal
½ tsp cumin seeds
Pinch of asafetida
1 sprig curry leaves
Salt to taste
Boil ½ cup water and add turmeric and moong dal. When starts cooking, add the methi leaves and cook till soft under low heat.
Drain excess water – can save the stock for Rasam or Pulusu. And let it sit in a separate pan.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
urad dal
cumin seeds
red chilies
asafetida
curry leaves
Add cooked dal and greens, toss and turn off heat.
If you have any small kura vadiyams (made with rice flour) fry them in oil and add them just before serving.
½ cup moong dal
½ tsp turmeric
Garnish:
2 small red chilies
1 tsp urad dal
½ tsp cumin seeds
Pinch of asafetida
1 sprig curry leaves
Salt to taste
Boil ½ cup water and add turmeric and moong dal. When starts cooking, add the methi leaves and cook till soft under low heat.
Drain excess water – can save the stock for Rasam or Pulusu. And let it sit in a separate pan.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
urad dal
cumin seeds
red chilies
asafetida
curry leaves
Add cooked dal and greens, toss and turn off heat.
If you have any small kura vadiyams (made with rice flour) fry them in oil and add them just before serving.
Thotakura Pappu (Indian Spinach Dal)
1 bunch thotakura -- washed and chop finely
1 cup moong dal - washed
You can cook Thotakura with moong dal or toor dal. If toor dal, lightly dry roast it and cook before you add the greens. Moong and the greens can be cooked together.
Following combinations can be tried:
Thoatkura and moong dal
Bacchali Kura and moong dal
Methi leaves and moong dal
Anapakaya and moong or toor dal
Beerakaya and moong or toor dal
Cabbage and moong dal
Green mango and moong or toor dal
Indian cucumber and moong or toor dal
Tomato and moong or toor dal
Broccoli and moong dal
Vakkaya and moong or toor dal
The next two items are the samples.
1 cup moong dal - washed
You can cook Thotakura with moong dal or toor dal. If toor dal, lightly dry roast it and cook before you add the greens. Moong and the greens can be cooked together.
Following combinations can be tried:
Thoatkura and moong dal
Bacchali Kura and moong dal
Methi leaves and moong dal
Anapakaya and moong or toor dal
Beerakaya and moong or toor dal
Cabbage and moong dal
Green mango and moong or toor dal
Indian cucumber and moong or toor dal
Tomato and moong or toor dal
Broccoli and moong dal
Vakkaya and moong or toor dal
The next two items are the samples.
Thotakura Kura (Indian Spinach Curry)
1 bunch thotakura -- washed and chop finely
½ tsp turmeric
Garnish:
2 small red chilies
1 tsp urad dal
½ tsp cumin seeds
Pinch of asafetida
1 sprig curry leaves
1 tsp finely chopped ginger and green chili paste
Salt to taste
Cook cut spinach and turmeric in ½ a cup of salted water till soft.
Drain and squeeze out excess water – can save the stock for Rasam or Pulusu.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
urad dal
cumin seeds
red chilies
asafetida
curry leaves
ginger chili paste
Add cooked spinach and toss.
If you have any small kura vadiyams (made with rice flour) or gummadi vadiyams, fry them in oil and add.
Turmeric is healthy – a good antibiotic.
Optionally, you could use dals with the greens and vegetables. They don’t take much oil and are healty.
½ tsp turmeric
Garnish:
2 small red chilies
1 tsp urad dal
½ tsp cumin seeds
Pinch of asafetida
1 sprig curry leaves
1 tsp finely chopped ginger and green chili paste
Salt to taste
Cook cut spinach and turmeric in ½ a cup of salted water till soft.
Drain and squeeze out excess water – can save the stock for Rasam or Pulusu.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
urad dal
cumin seeds
red chilies
asafetida
curry leaves
ginger chili paste
Add cooked spinach and toss.
If you have any small kura vadiyams (made with rice flour) or gummadi vadiyams, fry them in oil and add.
Turmeric is healthy – a good antibiotic.
Optionally, you could use dals with the greens and vegetables. They don’t take much oil and are healty.
Idli Podi/ Milaha (Mulagai) Podi (Idli Powder)
1 cup chana dal
1 cup Urad dal
1 Tsp cumin seeds
10-12 red chilies
4-5 sprigs curry leaves – washed and dried
4 tsp grated coconut
½ tsp asafetida
1 tsp Salt (to taste) – finely powdered
Heat oil and fry chana dal, urad dal, cumin seeds, red chilies, curry leaves and coconut – add these 10-15 seconds apart. Before turning off heat, add asafetida.
Make a powder of all the above ingredients.
Add a spoonful oil/ghee and eat with dosa or idli.
Alternatively, use cucumber seeds or pumpkin seeds and the same spices.
1 cup Urad dal
1 Tsp cumin seeds
10-12 red chilies
4-5 sprigs curry leaves – washed and dried
4 tsp grated coconut
½ tsp asafetida
1 tsp Salt (to taste) – finely powdered
Heat oil and fry chana dal, urad dal, cumin seeds, red chilies, curry leaves and coconut – add these 10-15 seconds apart. Before turning off heat, add asafetida.
Make a powder of all the above ingredients.
Add a spoonful oil/ghee and eat with dosa or idli.
Alternatively, use cucumber seeds or pumpkin seeds and the same spices.
Karivepaku Podi (Curry Leaf Powder)
10 sprigs curry leaves – washed and dried
2 Tsp urad dal
2 Tsp chana dal
10-12 red chilies
1 Tsp cumin seeds
½ lime sized tamarind
½ tsp asafetida
1 tsp Salt (to taste) – finely powdered
Heat 2 tsp oil and fry chana dal, urad dal, cumin – add them 10-15 seconds apart. Add asafetida as you turn off the heat. Set these aside.
In the same pan, roast the curry leaves – just use the grease from step 1.
Grind the dals, curry leaves, spices, salt, and tamarind semi-coarsely.
Eat with rice and 1 tsp oil/ghee. Or add a spoonful oil/ghee and eat with dosa or idli.
Optionally, you can also add 2-3 Tsp coriander seeds.
For new mothers, garlic powder is good. Substitute 5-6 cloves garlic for curry leaves. Roast the garlic the same way, add a little bit of oil if need be.
2 Tsp urad dal
2 Tsp chana dal
10-12 red chilies
1 Tsp cumin seeds
½ lime sized tamarind
½ tsp asafetida
1 tsp Salt (to taste) – finely powdered
Heat 2 tsp oil and fry chana dal, urad dal, cumin – add them 10-15 seconds apart. Add asafetida as you turn off the heat. Set these aside.
In the same pan, roast the curry leaves – just use the grease from step 1.
Grind the dals, curry leaves, spices, salt, and tamarind semi-coarsely.
Eat with rice and 1 tsp oil/ghee. Or add a spoonful oil/ghee and eat with dosa or idli.
Optionally, you can also add 2-3 Tsp coriander seeds.
For new mothers, garlic powder is good. Substitute 5-6 cloves garlic for curry leaves. Roast the garlic the same way, add a little bit of oil if need be.
Sonti Podi (Sonti Powder)
100 gms Sonti
2 Tsp ghee
1 tsp Salt (to taste) – finely powdered
Heat ghee and roast sonti until it gives out nice flavor and turns brown – don’t let it turn dark.
Make a powder when Sonti is at room temperature.
Eat with rice and 2-4 tsp ghee. This helps with digestion, relieves stomachache. Good for new mothers.
2 Tsp ghee
1 tsp Salt (to taste) – finely powdered
Heat ghee and roast sonti until it gives out nice flavor and turns brown – don’t let it turn dark.
Make a powder when Sonti is at room temperature.
Eat with rice and 2-4 tsp ghee. This helps with digestion, relieves stomachache. Good for new mothers.
Nuvvu Pappu Podi (Roasted Sesame Seed Powder)
2 cups sesame seeds
1 tsp urad dal
1 tsp cumin seeds
5-6 red chilies
½ tsp asafetida
½ tsp Salt (to taste) – finely powdered
Dry roast sesame seed until it gives out nice flavor and turns light brown.
Dry roast urad dal, red chilies, and asafetida -- add about 10-15 seconds apart. Add cumin seeds in the end as you turn off the stove.
Make a fine powder of the ingredients in step 1.
Grind all the chana dal semi-coarsely
Mix the powdered sesame, salt and spices.
Eat with rice and 1 tsp oil.
1 tsp urad dal
1 tsp cumin seeds
5-6 red chilies
½ tsp asafetida
½ tsp Salt (to taste) – finely powdered
Dry roast sesame seed until it gives out nice flavor and turns light brown.
Dry roast urad dal, red chilies, and asafetida -- add about 10-15 seconds apart. Add cumin seeds in the end as you turn off the stove.
Make a fine powder of the ingredients in step 1.
Grind all the chana dal semi-coarsely
Mix the powdered sesame, salt and spices.
Eat with rice and 1 tsp oil.
Mandiga Senaga Pappu Podi (Roasted Chana Dal Powder)
2 cups roasted chana dal – bought in the store
1 tsp urad dal
1 tsp cumin seeds
5-6 red chilies
½ tsp asafetida
½ tsp Salt (to taste) – finely powdered
Dry roast urad dal, red chilies, and asafetida -- add about 10-15 seconds apart. Add cumin seeds in the end as you turn off the stove.
Make a fine powder of the ingredients in step 1.
Grind all the chana dal semi-coarsely – if this is too soft, it sticks to the palate uncomfortably.
Mix the powdered dal, salt and spices.
Eat with rice and 1 tsp oil/ghee. Or add a spoonful oil/ghee and eat with dosa or idli.
1 tsp urad dal
1 tsp cumin seeds
5-6 red chilies
½ tsp asafetida
½ tsp Salt (to taste) – finely powdered
Dry roast urad dal, red chilies, and asafetida -- add about 10-15 seconds apart. Add cumin seeds in the end as you turn off the stove.
Make a fine powder of the ingredients in step 1.
Grind all the chana dal semi-coarsely – if this is too soft, it sticks to the palate uncomfortably.
Mix the powdered dal, salt and spices.
Eat with rice and 1 tsp oil/ghee. Or add a spoonful oil/ghee and eat with dosa or idli.
Kandi Podi (Toor Dal Powder)
1 cup toor dal
½ cup chana dal
½ cup moong dal
1 Tsp urad dal
1 Tsp cumin seeds
10-12 red chilies
½ tsp asafetida
1 tsp Salt (to taste) – finely powdered
Dry roast toor dal until it gives out nice flavor and turns light brown.
Repeat step 1 for chana dal and then moong dal.
Dry roast urad dal, red chilies, and asafetida -- add about 10-15 seconds apart. Add cumin seeds in the end as you turn off the stove.
Make a fine powder of the ingredients in step 3.
Grind all the dals semi-coarsely – if this is too soft, it sticks to the palate uncomfortably.
Mix the powdered dals, salt and spices.
Optionally, add either fresh or slightly roasted garlic (coarsely ground) to the powder.
Eat with rice and 1 tsp oil/ghee. Or add a spoonful oil/ghee and eat with dosa or idli.
½ cup chana dal
½ cup moong dal
1 Tsp urad dal
1 Tsp cumin seeds
10-12 red chilies
½ tsp asafetida
1 tsp Salt (to taste) – finely powdered
Dry roast toor dal until it gives out nice flavor and turns light brown.
Repeat step 1 for chana dal and then moong dal.
Dry roast urad dal, red chilies, and asafetida -- add about 10-15 seconds apart. Add cumin seeds in the end as you turn off the stove.
Make a fine powder of the ingredients in step 3.
Grind all the dals semi-coarsely – if this is too soft, it sticks to the palate uncomfortably.
Mix the powdered dals, salt and spices.
Optionally, add either fresh or slightly roasted garlic (coarsely ground) to the powder.
Eat with rice and 1 tsp oil/ghee. Or add a spoonful oil/ghee and eat with dosa or idli.
Kandi Pappu Pacchadi (Toor Dal Chutney)
1 cup toor dal
1 tsp Salt (to taste)
Marble sized tamarind
Garnish (optional):
1 tsp urad dal
½ tsp cumin seeds
1-2 red chilies
1 sprig curry leaves
¼ tsp asafetida
Dry roast toor dal until it gives out nice flavor and turns light brown.
Heat 1 Tsp oil and fry urad, cumin seeds and red chilies -- add about 10-15 seconds apart. Add asafetida and then curry leaves in the end.
Blend toor dal, tamarind, and salt to a semi-smooth paste. Add the garnish and blend for a few cycles till it mixes well.
Optionally, peel 3-4 cloves garlic, fry them in 1 tsp oil and add to the chutney.
Toor dal can be soaked for 1-2 hours, washed thoroughly and blended with cumin, red chilies, curry leaves, garlic, tamarind and salt.
Some prefer the raw version of this chutney.
1 tsp Salt (to taste)
Marble sized tamarind
Garnish (optional):
1 tsp urad dal
½ tsp cumin seeds
1-2 red chilies
1 sprig curry leaves
¼ tsp asafetida
Dry roast toor dal until it gives out nice flavor and turns light brown.
Heat 1 Tsp oil and fry urad, cumin seeds and red chilies -- add about 10-15 seconds apart. Add asafetida and then curry leaves in the end.
Blend toor dal, tamarind, and salt to a semi-smooth paste. Add the garnish and blend for a few cycles till it mixes well.
Optionally, peel 3-4 cloves garlic, fry them in 1 tsp oil and add to the chutney.
Toor dal can be soaked for 1-2 hours, washed thoroughly and blended with cumin, red chilies, curry leaves, garlic, tamarind and salt.
Some prefer the raw version of this chutney.
Pesara Pappu Pacchadi (Moong Dal Chutney)
1 cup moong dal – soaked for 1-2 hours and thoroughly washed
4-5 red chilies
½ lime/lemon
1 tsp Salt (to taste)
¼ tsp asafetida
Garnish (optional):
1 tsp urad dal
¼ tsp cumin seeds
1-2 red chilies
¼ tsp asafetida
Blend moong dal, red chilies, asafetida and salt gently.
Sprinkle lime/lemon juice and mix well.
Optional skip step 2 if you do this - Heat 1 Tsp oil and fry urad, cumin seeds and red chilies -- add about 10-15 seconds apart. Add asafetida in the end. Add this garnish to the chutney. Use either lime/lemon or 1 tsp thick tamarind juice.
4-5 red chilies
½ lime/lemon
1 tsp Salt (to taste)
¼ tsp asafetida
Garnish (optional):
1 tsp urad dal
¼ tsp cumin seeds
1-2 red chilies
¼ tsp asafetida
Blend moong dal, red chilies, asafetida and salt gently.
Sprinkle lime/lemon juice and mix well.
Optional skip step 2 if you do this - Heat 1 Tsp oil and fry urad, cumin seeds and red chilies -- add about 10-15 seconds apart. Add asafetida in the end. Add this garnish to the chutney. Use either lime/lemon or 1 tsp thick tamarind juice.
Beera Kaya Pacchadi (Gourd Chutney)
2-3 beera kayalu – cut into small pieces
If you have additional peels from Beerakaya, you can use them.
1-2 ripe tomatoes – cut
2 green chilies
¼ Tsp turmeric
1 tsp Salt (to taste)
Garnish:
1 tsp urad dal
½ tsp mustard seeds
¼ tsp cumin seeds
1 tsp coriander seeds
2 red chilies
¼ tsp asafetida
Heat 1 Tsp oil and fry mustard seeds, urad, coriander seeds, cumin seeds and red chilies -- add about 10-15 seconds apart. Add asafetida in the end. Set these aside.
Sauté the vegetables in 2 tsp oil.
Blend the vegetables, green chilies, turmeric and salt. When it reaches the consistency of chutney – keep it relatively coarse, add the garnish and blend gently.
You can use Anapa kaya instead of beera kaya. Use the Anapa Kaya peels if it is tender.
If you have additional peels from Beerakaya, you can use them.
1-2 ripe tomatoes – cut
2 green chilies
¼ Tsp turmeric
1 tsp Salt (to taste)
Garnish:
1 tsp urad dal
½ tsp mustard seeds
¼ tsp cumin seeds
1 tsp coriander seeds
2 red chilies
¼ tsp asafetida
Heat 1 Tsp oil and fry mustard seeds, urad, coriander seeds, cumin seeds and red chilies -- add about 10-15 seconds apart. Add asafetida in the end. Set these aside.
Sauté the vegetables in 2 tsp oil.
Blend the vegetables, green chilies, turmeric and salt. When it reaches the consistency of chutney – keep it relatively coarse, add the garnish and blend gently.
You can use Anapa kaya instead of beera kaya. Use the Anapa Kaya peels if it is tender.
Mamidi Kaya Pacchadi (Mango Chutney)
1 green mango – peeled and cut into small pieces
2 green chilies
Marble sized Jaggery
¼ Tsp turmeric
1 tsp Salt (to taste)
Garnish:
1 tsp urad dal
½ tsp mustard seeds
¼ tsp fenugreek seeds
2 red chilies
¼ tsp asafetida
Heat 1 Tsp oil and fry fenugreek seeds, urad, mustard seeds, and red chilies -- add about 10-15 seconds apart. Add asafetida in the end. Set these aside.
Sauté the pieces of mango in 1 tsp oil.
Blend the mango, jaggery, green chilies, turmeric and salt. When it reaches the consistency of chutney – keep it relatively coarse, add the garnish and blend gently.
This tastes well with rice topped with 1 tsp oil.
2 green chilies
Marble sized Jaggery
¼ Tsp turmeric
1 tsp Salt (to taste)
Garnish:
1 tsp urad dal
½ tsp mustard seeds
¼ tsp fenugreek seeds
2 red chilies
¼ tsp asafetida
Heat 1 Tsp oil and fry fenugreek seeds, urad, mustard seeds, and red chilies -- add about 10-15 seconds apart. Add asafetida in the end. Set these aside.
Sauté the pieces of mango in 1 tsp oil.
Blend the mango, jaggery, green chilies, turmeric and salt. When it reaches the consistency of chutney – keep it relatively coarse, add the garnish and blend gently.
This tastes well with rice topped with 1 tsp oil.
Tuesday, May 27, 2008
Kobbari Kaya Pacchadi Rakalu (Coconut and “other” Chutney)
The following can be prepared in the same manner as Coconut and Mango Chutney (#25):
Coconut and Vakkaya
Coconut and Dosakaya (use a little bit of tamarind)
Coconut and moong dal
Coconut and tomatoes
Coconut and roasted chana dal (for idli/dosa)
Coconut and Vakkaya
Coconut and Dosakaya (use a little bit of tamarind)
Coconut and moong dal
Coconut and tomatoes
Coconut and roasted chana dal (for idli/dosa)
Kobbari Kaya Mamidi Kaya Pacchadi (Coconut and mango Chutney)
1 coconut – grated
½ tart green mango – peeled and cut into small pieces
4 green chilies
¼ Tsp turmeric
1 tsp Salt (to taste)
Garnish:
1 tsp urad dal
½ tsp mustard seeds
½ tsp fenugreek seeds
2-3 red chilies
¼ tsp asafetida
Heat 1 Tsp oil and fry fenugreek seeds, urad, mustard seeds, and red chilies -- add about 10-15 seconds apart. Add asafetida in the end. Set these aside.
Blend the grated coconut, mango pieces, green chilies, turmeric and salt. When it reaches the consistency of chutney, add the garnish and blend gently.
This tastes better when stone ground.
½ tart green mango – peeled and cut into small pieces
4 green chilies
¼ Tsp turmeric
1 tsp Salt (to taste)
Garnish:
1 tsp urad dal
½ tsp mustard seeds
½ tsp fenugreek seeds
2-3 red chilies
¼ tsp asafetida
Heat 1 Tsp oil and fry fenugreek seeds, urad, mustard seeds, and red chilies -- add about 10-15 seconds apart. Add asafetida in the end. Set these aside.
Blend the grated coconut, mango pieces, green chilies, turmeric and salt. When it reaches the consistency of chutney, add the garnish and blend gently.
This tastes better when stone ground.
Kobbari Kaya Pacchadi with Nimma Kaya (Coconut Chutney with lime/lemon)
1 coconut - grated
7-8 green chilies
1 lime/lemon juice
¼ Tsp turmeric
1 tsp Salt (to taste)
Garnish:
1 tsp urad dal
½ tsp mustard seeds
¼ tsp asafetida
Blend the grated coconut, lime/lemon juice, green chilies, turmeric and salt.
Heat 1tsp oil and fry urad, and mustard seeds -- add about 10-15 seconds apart. Add asafetida in the end. Mix with the chutney.
7-8 green chilies
1 lime/lemon juice
¼ Tsp turmeric
1 tsp Salt (to taste)
Garnish:
1 tsp urad dal
½ tsp mustard seeds
¼ tsp asafetida
Blend the grated coconut, lime/lemon juice, green chilies, turmeric and salt.
Heat 1tsp oil and fry urad, and mustard seeds -- add about 10-15 seconds apart. Add asafetida in the end. Mix with the chutney.
Kobbari Kaya Pacchadi with Chintha Pandu (Coconut Chutney with tamarind)
1 coconut - grated
4 green chilies
5 gms. Tamarind
5 gms. Jaggery (optional)
¼ Tsp turmeric
1 tsp Salt (to taste)
Garnish:
1 tsp urad dal
½ tsp mustard seeds
¼ tsp fenugreek seeds
2 red chilies
¼ tsp asafetida
Heat 1 Tsp oil and fry fenugreek seeds, urad, mustard seeds, and red chilies -- add about 10-15 seconds apart. Add asafetida in the end. Set these aside.
Blend the grated coconut, tamarind, (jaggery, if using), green chilies, turmeric and salt. When it reaches the consistency of chutney, add the garnish and blend gently.
4 green chilies
5 gms. Tamarind
5 gms. Jaggery (optional)
¼ Tsp turmeric
1 tsp Salt (to taste)
Garnish:
1 tsp urad dal
½ tsp mustard seeds
¼ tsp fenugreek seeds
2 red chilies
¼ tsp asafetida
Heat 1 Tsp oil and fry fenugreek seeds, urad, mustard seeds, and red chilies -- add about 10-15 seconds apart. Add asafetida in the end. Set these aside.
Blend the grated coconut, tamarind, (jaggery, if using), green chilies, turmeric and salt. When it reaches the consistency of chutney, add the garnish and blend gently.
Tomato Pacchadi (Tomato Chutney)
½ kg ripe tomatoes
4 green chilies
Cilantro - a few sprigs
¼ Tsp turmeric
½ Tsp Salt (to taste)
Garnish:
½ tsp urad dal
¼ tsp mustard seeds
¼ tsp cumin seeds
2 red chilies
¼ tsp asafetida
Heat 1 tsp oil and fry mustard seeds, urad, cumin seeds, and red chilies -- add about 10-15 seconds apart. Add asafetida in the end. Set these aside.
Heat 1 tsp oil and fry tomatoes and green chilies. Peel the skin off the tomatoes.
Blend the tomatoes and green chilies when they reach room temperature with salt, turmeric, and the garnish – don’t make it too soft. Add cilantro and blend gently.
Goes well with rice, idli or dosa.
4 green chilies
Cilantro - a few sprigs
¼ Tsp turmeric
½ Tsp Salt (to taste)
Garnish:
½ tsp urad dal
¼ tsp mustard seeds
¼ tsp cumin seeds
2 red chilies
¼ tsp asafetida
Heat 1 tsp oil and fry mustard seeds, urad, cumin seeds, and red chilies -- add about 10-15 seconds apart. Add asafetida in the end. Set these aside.
Heat 1 tsp oil and fry tomatoes and green chilies. Peel the skin off the tomatoes.
Blend the tomatoes and green chilies when they reach room temperature with salt, turmeric, and the garnish – don’t make it too soft. Add cilantro and blend gently.
Goes well with rice, idli or dosa.
Usirikaya Pacchadi (Usirikaya/Nellikay Chutney)
Paste:
1 kg Usiri Kaya – wash and air dry. Cut and remove seeds. Leave them in a non-metallic dish/jar for two days.
1 Tsp turmeric
70 grams Salt (to taste)
15 green chilies
Juice from 2 limes
Grind all of these into a paste. Store in a non-metallic dish/jar.
1 kg Usiri Kaya – wash and air dry. Cut and remove seeds. Leave them in a non-metallic dish/jar for two days.
1 Tsp turmeric
70 grams Salt (to taste)
15 green chilies
Juice from 2 limes
Grind all of these into a paste. Store in a non-metallic dish/jar.
Chintakaya Pacchadi (Green Tamarind Chutney)
Paste:
1 kg green, ripe Tamarind – wash, air dry, clear the shell, fiber, and seeds (Note: If you are grinding in a mortar and pestle, you can clear the seeds after marinating the paste. However, if you are using the modern blender or food processor, be careful to not blend the seeds as they will give bitter taste).
1 Tsp turmeric
50 grams Salt (to taste)
Grind all of these into a coarse paste. Marinate in a non-metallic dish/jar for 3 days.
Remove seeds, if you already haven’t. Spread on a non-metallic platter and air/sun dry.
Chutney:
100 grams paste
Garnish:
1 tsp fenugreek seed
1 tsp mustard seed
red chilies
1 tsp brown sugar (optinal)
1-3 green chilies
¼ tsp asafetida
7-10 sprigs cilantro
Heat 1 tsp oil and fry fenugreek seeds, mustard, and red chilies -- add about 10-15 seconds apart. Powder all of these when they are at room temperature.
Blend the above powder, green chilies, salt, brown sugar (if using it) and tamarind paste – don’t make it too soft. Add cilantro and blend gently.
Heat 1 tsp oil, fry hing for a few seconds and add to the chutney.
Goes well with rice or dosa.
1 kg green, ripe Tamarind – wash, air dry, clear the shell, fiber, and seeds (Note: If you are grinding in a mortar and pestle, you can clear the seeds after marinating the paste. However, if you are using the modern blender or food processor, be careful to not blend the seeds as they will give bitter taste).
1 Tsp turmeric
50 grams Salt (to taste)
Grind all of these into a coarse paste. Marinate in a non-metallic dish/jar for 3 days.
Remove seeds, if you already haven’t. Spread on a non-metallic platter and air/sun dry.
Chutney:
100 grams paste
Garnish:
1 tsp fenugreek seed
1 tsp mustard seed
red chilies
1 tsp brown sugar (optinal)
1-3 green chilies
¼ tsp asafetida
7-10 sprigs cilantro
Heat 1 tsp oil and fry fenugreek seeds, mustard, and red chilies -- add about 10-15 seconds apart. Powder all of these when they are at room temperature.
Blend the above powder, green chilies, salt, brown sugar (if using it) and tamarind paste – don’t make it too soft. Add cilantro and blend gently.
Heat 1 tsp oil, fry hing for a few seconds and add to the chutney.
Goes well with rice or dosa.
Gongura Pacchadi (Gongura Chutney)
4 bunches gongura – picked, washed and air dried till most of the water has evaporated
Thick Tamarind juice from ¼ lime sized pulp
Fresh red chilies – 12 (to taste) – if fresh red peppers are unavailable, you can just use dried ones.
½ tsp turmeric
1 ½ Tsp Salt (to taste)
150 grams oil
50 grams sesame seed
Garnish:
1 Tsp fenugreek seed
1 Tsp mustard seed
Dry red chilies – 50 grams (to taste)
1 tsp asafetida
Dry roast sesame seeds and set them aside. Powder it when it is at room temperature.
Heat 1 tsp oil and fry fenugreek seeds, mustard, and red chilies -- add about 10-15 seconds apart. Add hing in the end and add this garnish to the main dish. Powder all of these when they are at room temperature.
Heat remaining oil. Add gongura and red chilies. Fry them till they are soft.
Turn off heat. Let gongura cool to room temperature.
Blend the above powders, gongurs, salt, turmeric, and tamarind juice – don’t make it too soft.
Optionally, you can fry 10-12 cloves of garlic in 1 Tsp oil and add to the chutney. You can skip hing if using garlic.
Note: You can make Fenugreek leaves, Balusu leaves, Mint etc. Adjust chilies since some of these don’t take as much spice.
Thick Tamarind juice from ¼ lime sized pulp
Fresh red chilies – 12 (to taste) – if fresh red peppers are unavailable, you can just use dried ones.
½ tsp turmeric
1 ½ Tsp Salt (to taste)
150 grams oil
50 grams sesame seed
Garnish:
1 Tsp fenugreek seed
1 Tsp mustard seed
Dry red chilies – 50 grams (to taste)
1 tsp asafetida
Dry roast sesame seeds and set them aside. Powder it when it is at room temperature.
Heat 1 tsp oil and fry fenugreek seeds, mustard, and red chilies -- add about 10-15 seconds apart. Add hing in the end and add this garnish to the main dish. Powder all of these when they are at room temperature.
Heat remaining oil. Add gongura and red chilies. Fry them till they are soft.
Turn off heat. Let gongura cool to room temperature.
Blend the above powders, gongurs, salt, turmeric, and tamarind juice – don’t make it too soft.
Optionally, you can fry 10-12 cloves of garlic in 1 Tsp oil and add to the chutney. You can skip hing if using garlic.
Note: You can make Fenugreek leaves, Balusu leaves, Mint etc. Adjust chilies since some of these don’t take as much spice.
Gongura Pulusu (Gongura with dal)
Makes 1-liter Pulusu
1 bunch gongura – picked, washed and finely chopped
Tamarind juice (from ¼ lime sized pulp)
1 tsp brown sugar
½ cup chana dal
2-3 green chilies
½ tsp turmeric
Salt to taste
Garnish:
½ tsp fenugreek seed
½ tsp mustard seed
1-3 red chilies
2-3 cloves of garlic (optional)
pinch of asafetida
Cook chana dal in 2 cups of water till dal is soft.
Add gongura, salt, turmeric, tamarind juice and brown sugar. Cook till it is all soft and turns into thick soup.
Heat 1 tsp ghee and fry fenugreek seeds, mustard, and red chilies -- add about 10-15 seconds apart. Add hing (or garlic) in the end and add this garnish to the main dish.
Mix 1 tsp rice flour and 1 Tsp and add to the main dish.
Turn off heat.
1 bunch gongura – picked, washed and finely chopped
Tamarind juice (from ¼ lime sized pulp)
1 tsp brown sugar
½ cup chana dal
2-3 green chilies
½ tsp turmeric
Salt to taste
Garnish:
½ tsp fenugreek seed
½ tsp mustard seed
1-3 red chilies
2-3 cloves of garlic (optional)
pinch of asafetida
Cook chana dal in 2 cups of water till dal is soft.
Add gongura, salt, turmeric, tamarind juice and brown sugar. Cook till it is all soft and turns into thick soup.
Heat 1 tsp ghee and fry fenugreek seeds, mustard, and red chilies -- add about 10-15 seconds apart. Add hing (or garlic) in the end and add this garnish to the main dish.
Mix 1 tsp rice flour and 1 Tsp and add to the main dish.
Turn off heat.
Thotakura Pulusu - 2 (Spinach with tamarind juice)
Makes 1-liter Pulusu
1 bunch spinach (or bacchali) – washed and finely chopped
Tamarind juice (from ½ lime sized pulp)
3 Tsp moong dal
Onions – 2 (optional)
Tomatoes – 4
2-3 green chilies
½ tsp turmeric
Salt to taste
Paste:
Soak in 1 Tsp water: 1 tsp mustard seeds and 1 tsp raw rice, 2 red chilies, 1 Tsp sesamr seeds. Grind all of the above in 1-2 Tsp water to a fine paste, add 1 tsp sesame seed oil and set aside. It will turn bitter otherwise.
Garnish:
½ tsp fenugreek seed
½ tsp mustard seed
1-3 red chilies
2-3 cloves of garlic (optional)
pinch of asafetida
Cook all the greens and moong dal in 2 cups of water till dal is soft.
Add salt, turmeric, tamarind juice, and tomatoes.
Mix 1 tsp rice flour and 1 Tsp and add to the main dish.
Heat 1 tsp ghee and fry fenugreek seeds, mustard, and red chilies -- add about 10-15 seconds apart. Add hing (or garlic) in the end and add this garnish to the main dish.
Turn off heat.
1 bunch spinach (or bacchali) – washed and finely chopped
Tamarind juice (from ½ lime sized pulp)
3 Tsp moong dal
Onions – 2 (optional)
Tomatoes – 4
2-3 green chilies
½ tsp turmeric
Salt to taste
Paste:
Soak in 1 Tsp water: 1 tsp mustard seeds and 1 tsp raw rice, 2 red chilies, 1 Tsp sesamr seeds. Grind all of the above in 1-2 Tsp water to a fine paste, add 1 tsp sesame seed oil and set aside. It will turn bitter otherwise.
Garnish:
½ tsp fenugreek seed
½ tsp mustard seed
1-3 red chilies
2-3 cloves of garlic (optional)
pinch of asafetida
Cook all the greens and moong dal in 2 cups of water till dal is soft.
Add salt, turmeric, tamarind juice, and tomatoes.
Mix 1 tsp rice flour and 1 Tsp and add to the main dish.
Heat 1 tsp ghee and fry fenugreek seeds, mustard, and red chilies -- add about 10-15 seconds apart. Add hing (or garlic) in the end and add this garnish to the main dish.
Turn off heat.
Aakura Pulusu -1 (Greens with tamarind juice)
Makes 1-liter Pulusu
1 bunch spinach (or bacchali) – washed and finely chopped
Tamarind juice (from 1 lime sized pulp)
1 tsp. Brown Sugar
Optionally use any of these vegetables: the numbers are for about 3/4 pieces.
Anapa Kaya– 6
Vankaya – 6
Tomatoes – 2-3
2-3 green chilies
½ tsp turmeric
Salt to taste
Garnish:
½ tsp fenugreek seed
½ tsp mustard seed
2-3 red chilies
½ tsp cumin
2-3 cloves of garlic (optional)
pinch of asafetida
Dry roast 1 Tsp fenugreek seeds and grind to fine powder.
Cook the greens and vegetables along with turmeric in salted water till the vegetables are tender but firm.
Add tamarind juice, dal, brown sugar to the cooked vegetables.
When the vegetables are almost cooked, add roasted fenugreek powder.
Heat 1 tsp ghee and fry fenugreek seeds, mustard, red chilies and cumin -- add about 10-15 seconds apart. Add hing (or garlic) in the end and add this garnish to the main dish.
Turn off heat.
Variation: Cook 1 cup moong dal with vegetables in step 2.
1 bunch spinach (or bacchali) – washed and finely chopped
Tamarind juice (from 1 lime sized pulp)
1 tsp. Brown Sugar
Optionally use any of these vegetables: the numbers are for about 3/4 pieces.
Anapa Kaya– 6
Vankaya – 6
Tomatoes – 2-3
2-3 green chilies
½ tsp turmeric
Salt to taste
Garnish:
½ tsp fenugreek seed
½ tsp mustard seed
2-3 red chilies
½ tsp cumin
2-3 cloves of garlic (optional)
pinch of asafetida
Dry roast 1 Tsp fenugreek seeds and grind to fine powder.
Cook the greens and vegetables along with turmeric in salted water till the vegetables are tender but firm.
Add tamarind juice, dal, brown sugar to the cooked vegetables.
When the vegetables are almost cooked, add roasted fenugreek powder.
Heat 1 tsp ghee and fry fenugreek seeds, mustard, red chilies and cumin -- add about 10-15 seconds apart. Add hing (or garlic) in the end and add this garnish to the main dish.
Turn off heat.
Variation: Cook 1 cup moong dal with vegetables in step 2.
Mukkala Pulusu (Vegetablesw thn tamarind juice and brown sugar)
Makes 1-liter Pulusu
Tamarind juice (from 1 lime sized pulp)
1-2 Tsp. Brown Sugar
Use any and all of these vegetables: the numbers are for about 3/4 pieces.
Anapa Kaya– 12
Vankaya – 6
Benda Kaya – 4
Sweet Potato - 1
Pumpkin – 10
Drumstick – 1 (cut into 2” pieces)
2-3 green chilies
½ tsp turmeric
Salt to taste
3 Tsp cooked toor dal (optional)
Garnish:
½ tsp fenugreek seed
½ tsp mustard seed
2-3 red chilies
½ tsp cumin
pinch of asafetida
Dry roast 1 Tsp fenugreek seeds and grind to fine powder.
Cook all the vegetables along with turmeric in salted water till the vegetables are tender but firm.
Add tamarind juice, dal, brown sugar to the cooked vegetables.
When the vegetables are almost cooked, add roasted fenugreek powder.
Heat 1 tsp ghee and fry fenugreek seeds, mustard, red chilies and cumin -- add about 10-15 seconds apart. Add hing in the end and add this garnish to the main dish.
Turn off heat.
Add finely chopped cilantro.
Tamarind juice (from 1 lime sized pulp)
1-2 Tsp. Brown Sugar
Use any and all of these vegetables: the numbers are for about 3/4 pieces.
Anapa Kaya– 12
Vankaya – 6
Benda Kaya – 4
Sweet Potato - 1
Pumpkin – 10
Drumstick – 1 (cut into 2” pieces)
2-3 green chilies
½ tsp turmeric
Salt to taste
3 Tsp cooked toor dal (optional)
Garnish:
½ tsp fenugreek seed
½ tsp mustard seed
2-3 red chilies
½ tsp cumin
pinch of asafetida
Dry roast 1 Tsp fenugreek seeds and grind to fine powder.
Cook all the vegetables along with turmeric in salted water till the vegetables are tender but firm.
Add tamarind juice, dal, brown sugar to the cooked vegetables.
When the vegetables are almost cooked, add roasted fenugreek powder.
Heat 1 tsp ghee and fry fenugreek seeds, mustard, red chilies and cumin -- add about 10-15 seconds apart. Add hing in the end and add this garnish to the main dish.
Turn off heat.
Add finely chopped cilantro.
Menthi Majjiga (Buttermilk with Fenugreek)
½ Liter Buttermilk – skim
2 green chilies
½ tsp turmeric
Salt to taste
Garnish:
¼ tsp fenugreek seed
½ tsp mustard seed
1-3 red chilies
1 tsp Vamu (Ajwin)
pinch of asafetida
Mix buttermilk, turmeric, salt, and green chilies in a sauce pan.
Heat 1 tsp ghee and fry fenugreek seeds, mustard, red chilies and ajwin -- add about 10-15 seconds apart. Add hing in the end and add this garnish to the buttermilk mix.
Heat on low-medium for 2-3 minutes. Careful, longer heating will curdle the buttermilk.
Add finely chopped cilantro.
2 green chilies
½ tsp turmeric
Salt to taste
Garnish:
¼ tsp fenugreek seed
½ tsp mustard seed
1-3 red chilies
1 tsp Vamu (Ajwin)
pinch of asafetida
Mix buttermilk, turmeric, salt, and green chilies in a sauce pan.
Heat 1 tsp ghee and fry fenugreek seeds, mustard, red chilies and ajwin -- add about 10-15 seconds apart. Add hing in the end and add this garnish to the buttermilk mix.
Heat on low-medium for 2-3 minutes. Careful, longer heating will curdle the buttermilk.
Add finely chopped cilantro.
Majjiga Pulusu – 3 (Buttermilk with Vegetables)
½ Liter Buttermilk – skim
2 Tsp chana dal – soak in water (OR 1 Tsp chana flour)
2 green chilies
1” ginger
Use any and all of these vegetables: the numbers are for about 3/4 pieces.
Anapa Kaya– 12
Vankaya – 6
Benda Kaya – 4
Potato - 6
Cauliflower – 4 flowerets
2-3 green chilies
½ tsp turmeric
Salt to taste
Garnish:
½ tsp fenugreek seed
½ tsp mustard seed
2-3 red chilies
½ tsp cumin
pinch of asafetida
Paste:
Grind chana dal/flour, green chilies, giner and grated coconut in 1-2 Tsp water to a fine paste.
Cook all the vegetables along with turmeric in salted water till the vegetables are tender but firm.
Thoroughly mix the paste with buttermilk. Add this to the cooked vegetables.
Heat 1 tsp ghee and fry fenugreek seeds, mustard, red chilies and cumin -- add about 10-15 seconds apart. Add hing in the end and add this garnish to the main dish.
When it starts to boil, turn off heat.
Add finely chopped cilantro.
2 Tsp chana dal – soak in water (OR 1 Tsp chana flour)
2 green chilies
1” ginger
Use any and all of these vegetables: the numbers are for about 3/4 pieces.
Anapa Kaya– 12
Vankaya – 6
Benda Kaya – 4
Potato - 6
Cauliflower – 4 flowerets
2-3 green chilies
½ tsp turmeric
Salt to taste
Garnish:
½ tsp fenugreek seed
½ tsp mustard seed
2-3 red chilies
½ tsp cumin
pinch of asafetida
Paste:
Grind chana dal/flour, green chilies, giner and grated coconut in 1-2 Tsp water to a fine paste.
Cook all the vegetables along with turmeric in salted water till the vegetables are tender but firm.
Thoroughly mix the paste with buttermilk. Add this to the cooked vegetables.
Heat 1 tsp ghee and fry fenugreek seeds, mustard, red chilies and cumin -- add about 10-15 seconds apart. Add hing in the end and add this garnish to the main dish.
When it starts to boil, turn off heat.
Add finely chopped cilantro.
Majjiga Pulusu – 2 (Buttermilk with Vegetables)
½ Liter Buttermilk – skim
2 Tsp moong dal
1 Tsp coriander seeds
1 tsp rice
1 red chili
3-4 Tsp grated coconut
Use any and all of these vegetables: the numbers are for about 3/4 pieces.
Anapa Kaya– 12
Vankaya – 6
Benda Kaya – 4
Potato - 6
Cauliflower – 4 flowerets
2-3 green chilies
½ tsp turmeric
Salt to taste
Paste:
Soak 2 Tsp water: moong dal, coriander seeds, rice, red chili,
Grind all of the above and grated coconut in 1-2 Tsp water to a fine paste.
Garnish:
½ tsp fenugreek seed
½ tsp mustard seed
2-3 red chilies
½ tsp cumin
pinch of asafetida
Cook all the vegetables along with turmeric in salted water till the vegetables are tender but firm.
Thoroughly mix the paste with buttermilk. Add this to the cooked vegetables.
Heat 1 tsp ghee and fry fenugreek seeds, mustard, red chilies and cumin -- add about 10-15 seconds apart. Add hing in the end and add this garnish to the main dish.
When it starts to boil, turn off heat.
Add finely chopped cilantro.
2 Tsp moong dal
1 Tsp coriander seeds
1 tsp rice
1 red chili
3-4 Tsp grated coconut
Use any and all of these vegetables: the numbers are for about 3/4 pieces.
Anapa Kaya– 12
Vankaya – 6
Benda Kaya – 4
Potato - 6
Cauliflower – 4 flowerets
2-3 green chilies
½ tsp turmeric
Salt to taste
Paste:
Soak 2 Tsp water: moong dal, coriander seeds, rice, red chili,
Grind all of the above and grated coconut in 1-2 Tsp water to a fine paste.
Garnish:
½ tsp fenugreek seed
½ tsp mustard seed
2-3 red chilies
½ tsp cumin
pinch of asafetida
Cook all the vegetables along with turmeric in salted water till the vegetables are tender but firm.
Thoroughly mix the paste with buttermilk. Add this to the cooked vegetables.
Heat 1 tsp ghee and fry fenugreek seeds, mustard, red chilies and cumin -- add about 10-15 seconds apart. Add hing in the end and add this garnish to the main dish.
When it starts to boil, turn off heat.
Add finely chopped cilantro.
Majjiga Pulusu – 1 (Buttermilk with Vegetables)
½ Liter Buttermilk – skim
2 Tsp chana dal – soak in water (OR 1 Tsp chana flour)
Use any and all of these vegetables: the numbers are for about 3/4 pieces.
Anapa Kaya– 12
Vankaya – 6
Benda Kaya – 4
Potato - 6
Cauliflower – 4 flowerets
2-3 green chilies
½ tsp turmeric
Salt to taste
Paste:
Soak in 1 Tsp water: 1 tsp mustard seeds and 1 tsp raw rice, 2 red chilies, 3-4 Tsp grated coconut, ½ inch piece of ginger (optional)
Grind all of the above in 1-2 Tsp water to a fine paste, add 1 tsp sesame seed oil and set aside. It will turn bitter otherwise.
Garnish:
½ tsp fenugreek seed
½ tsp mustard seed
2-3 red chilies
½ tsp cumin
pinch of asafetida
Cook all the vegetables along with turmeric in salted water till the vegetables are tender but firm.
Thoroughly mix chana flour or (the paste from soaked chana dal) with buttermilk. Add this to the cooked vegetables.
Heat 1 tsp ghee and fry fenugreek seeds, mustard, red chilies and cumin -- add about 10-15 seconds apart. Add hing in the end and add this garnish to the main dish.
When it starts to boil, turn off heat.
If using chana flour, add mustard paste and mix thoroughly.
Add finely chopped cilantro.
2 Tsp chana dal – soak in water (OR 1 Tsp chana flour)
Use any and all of these vegetables: the numbers are for about 3/4 pieces.
Anapa Kaya– 12
Vankaya – 6
Benda Kaya – 4
Potato - 6
Cauliflower – 4 flowerets
2-3 green chilies
½ tsp turmeric
Salt to taste
Paste:
Soak in 1 Tsp water: 1 tsp mustard seeds and 1 tsp raw rice, 2 red chilies, 3-4 Tsp grated coconut, ½ inch piece of ginger (optional)
Grind all of the above in 1-2 Tsp water to a fine paste, add 1 tsp sesame seed oil and set aside. It will turn bitter otherwise.
Garnish:
½ tsp fenugreek seed
½ tsp mustard seed
2-3 red chilies
½ tsp cumin
pinch of asafetida
Cook all the vegetables along with turmeric in salted water till the vegetables are tender but firm.
Thoroughly mix chana flour or (the paste from soaked chana dal) with buttermilk. Add this to the cooked vegetables.
Heat 1 tsp ghee and fry fenugreek seeds, mustard, red chilies and cumin -- add about 10-15 seconds apart. Add hing in the end and add this garnish to the main dish.
When it starts to boil, turn off heat.
If using chana flour, add mustard paste and mix thoroughly.
Add finely chopped cilantro.
Perugu Pacchadi (Vegetables in Yogurt)
Any of the following vegetables:
Banana Stem, Anapa Kaya, Potla Kaya, Chayote squash, Spinach– Cook till soft but tender. Wait till they cool.
Baked and peeled eggplant
grated fresh coconut
sautéed finely chopped fresh red onion, grated carrots, grated beetroot
finely chopped fresh red onion (for rice dishes)
Banana Stem
Cut the stem into thin discs. Stack 10-12 discs and cut them finely in a way that you can remove the think hairy fiber. (Stop right here if you cannot remove the fiber.) Soak the finely chopped vegetables in sour buttermilk for an hour. Wash thoroughly and drain.
For about 2 cups of cooked or fresh vegetable/coconut etc.:
Garnish:
1 tsp urad dal
½ tsp mustard seeds
2-3 red chilies
pinch of hing
1 green chili
3-4 sprigs cilantro
Salt to taste
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
mustard seeds
urad dal
red chilies
pinch of hing
green chili
1 sprig curry leaves
Add 1 cup of yogurt, ¼ tsp turmeric and finely chopped cilantro.
Optionally add mustard paste for Banana Stem, Anapa Kaya, spinach, eggplant, coconut:
Soak 1 Tsp water: 1 tsp mustard seeds and 1 tsp raw rice (OR 2 red chilies)
1 Tsp grated coconut
½ inch piece of ginger (optional)
Grind all of the above in 1-2 Tsp water to a fine paste, add 1 tsp sesame seed oil and set aside. It will turn bitter otherwise.
Banana Stem, Anapa Kaya, Potla Kaya, Chayote squash, Spinach– Cook till soft but tender. Wait till they cool.
Baked and peeled eggplant
grated fresh coconut
sautéed finely chopped fresh red onion, grated carrots, grated beetroot
finely chopped fresh red onion (for rice dishes)
Banana Stem
Cut the stem into thin discs. Stack 10-12 discs and cut them finely in a way that you can remove the think hairy fiber. (Stop right here if you cannot remove the fiber.) Soak the finely chopped vegetables in sour buttermilk for an hour. Wash thoroughly and drain.
For about 2 cups of cooked or fresh vegetable/coconut etc.:
Garnish:
1 tsp urad dal
½ tsp mustard seeds
2-3 red chilies
pinch of hing
1 green chili
3-4 sprigs cilantro
Salt to taste
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
mustard seeds
urad dal
red chilies
pinch of hing
green chili
1 sprig curry leaves
Add 1 cup of yogurt, ¼ tsp turmeric and finely chopped cilantro.
Optionally add mustard paste for Banana Stem, Anapa Kaya, spinach, eggplant, coconut:
Soak 1 Tsp water: 1 tsp mustard seeds and 1 tsp raw rice (OR 2 red chilies)
1 Tsp grated coconut
½ inch piece of ginger (optional)
Grind all of the above in 1-2 Tsp water to a fine paste, add 1 tsp sesame seed oil and set aside. It will turn bitter otherwise.
Kobbari Kuralu (Vegetables with Coconut)
Any of the following vegetables:
Banana Blossom, Banana Stem, Anapa Kaya, Potla Kaya, Cabbage, Chayote squash, Mixed vegetables
Banana Blossom: Separate the flowerets from the shells. Remove thick fiber from EACH of the floweret. (Stop right here if you cannot identify and remove the thick fiber.) Chop finely with a fine knife or food processor. Use 1 tsp thick tamarind juice when cooking.
Banana Stem
Cut the stem into thin discs. Stack 10-12 discs and cut them finely in a way that you can remove the think hairy fiber. (Stop right here if you cannot remove the fiber.) Soak the finely chopped vegetables in sour buttermilk for an hour. Wash thoroughly and drain.
½ grated coconut
Estimate about 3 cups of cooked vegetables for these proportions.
Garnish
½ tsp cumin seeds
1 tsp chana dal
1 tsp urad dal
2-3 red chilies
1 green chili
1 sprig curry leaves
2 Tsp moong dal - soaked and drained (optional, not for banana blossom)
Salt to taste
Cook cut vegetables and ¼ tsp turmeric in ½ a cup of salted water till soft but firm and in tact.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
chana dal
urad dal
cumin seeds
red chilies
green chili
1 sprig curry leaves
Add cooked vegetables and toss.
Add coconut and turn off heat. If electric stove, remove pot from heat.
If Banana Stem, add ½ lime juice.
Banana Blossom, Banana Stem, Anapa Kaya, Potla Kaya, Cabbage, Chayote squash, Mixed vegetables
Banana Blossom: Separate the flowerets from the shells. Remove thick fiber from EACH of the floweret. (Stop right here if you cannot identify and remove the thick fiber.) Chop finely with a fine knife or food processor. Use 1 tsp thick tamarind juice when cooking.
Banana Stem
Cut the stem into thin discs. Stack 10-12 discs and cut them finely in a way that you can remove the think hairy fiber. (Stop right here if you cannot remove the fiber.) Soak the finely chopped vegetables in sour buttermilk for an hour. Wash thoroughly and drain.
½ grated coconut
Estimate about 3 cups of cooked vegetables for these proportions.
Garnish
½ tsp cumin seeds
1 tsp chana dal
1 tsp urad dal
2-3 red chilies
1 green chili
1 sprig curry leaves
2 Tsp moong dal - soaked and drained (optional, not for banana blossom)
Salt to taste
Cook cut vegetables and ¼ tsp turmeric in ½ a cup of salted water till soft but firm and in tact.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
chana dal
urad dal
cumin seeds
red chilies
green chili
1 sprig curry leaves
Add cooked vegetables and toss.
Add coconut and turn off heat. If electric stove, remove pot from heat.
If Banana Stem, add ½ lime juice.
Aava Kuralu - 2 (Vegetables with mustard)
Any of the following vegetables:
Banana Blossom, Banana Stem
Banana Blossom: Separate the flowerets from the shells. Remove thick fiber from EACH of the floweret. (Stop right here if you cannot identify and remove the thick fiber.) Chop finely with a fine knife or food processor.
Banana Stem
Cut the stem into thin discs. Stack 10-12 discs and cut them finely in a way that you can remove the think hairy fiber. (Stop right here if you cannot remove the fiber.)
Soak the finely chopped vegetables in salted, sour buttermilk for an hour. Wash thoroughly and drain.
Estimate about 3 cups of cooked vegetables for the paste mentioned below.
Paste:
Soak 1 Tsp water: 1 tsp mustard seeds and 1 tsp raw rice (OR 2 red chilies)
1 Tsp grated coconut
½ inch piece of ginger (optional)
Grind all of the above in 1-2 Tsp water to a fine paste, add 1 tsp sesame seed oil and set aside. It will turn bitter otherwise.
Garnish
1 tsp mustard seeds
1 Tsp chana dal
1 Tsp urad dal
2-3 red chilies
1-3 cut green chilies
1 sprig curry leaves
Salt to taste
Cook cut vegetables, 2 Tsp thick imli juice and ¼ tsp turmeric in ½ a cup of salted water till soft but firm and in tact.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
mustard seeds
chana dal
urad dal
red chilies
cut green chilies
1 sprig curry leaves
Add cooked vegetables and toss.
Add mustard paste and turn off heat. If electric stove, remove pot from heat.
Banana Blossom, Banana Stem
Banana Blossom: Separate the flowerets from the shells. Remove thick fiber from EACH of the floweret. (Stop right here if you cannot identify and remove the thick fiber.) Chop finely with a fine knife or food processor.
Banana Stem
Cut the stem into thin discs. Stack 10-12 discs and cut them finely in a way that you can remove the think hairy fiber. (Stop right here if you cannot remove the fiber.)
Soak the finely chopped vegetables in salted, sour buttermilk for an hour. Wash thoroughly and drain.
Estimate about 3 cups of cooked vegetables for the paste mentioned below.
Paste:
Soak 1 Tsp water: 1 tsp mustard seeds and 1 tsp raw rice (OR 2 red chilies)
1 Tsp grated coconut
½ inch piece of ginger (optional)
Grind all of the above in 1-2 Tsp water to a fine paste, add 1 tsp sesame seed oil and set aside. It will turn bitter otherwise.
Garnish
1 tsp mustard seeds
1 Tsp chana dal
1 Tsp urad dal
2-3 red chilies
1-3 cut green chilies
1 sprig curry leaves
Salt to taste
Cook cut vegetables, 2 Tsp thick imli juice and ¼ tsp turmeric in ½ a cup of salted water till soft but firm and in tact.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
mustard seeds
chana dal
urad dal
red chilies
cut green chilies
1 sprig curry leaves
Add cooked vegetables and toss.
Add mustard paste and turn off heat. If electric stove, remove pot from heat.
Aava Kuralu - 1 (Vegetables with mustard)
Any of the following vegetables:
Anapa Kaya, Cabbage, Green Banana, Green Jack fruit (Panasa Kaya)
Note: Jackfruit can be chopped finely in food processor or with a fine knife. After chopping, add 1 tsp oil and ¼ tsp turmeric. Otherwise it will turn bitter.
Estimate about 3 cups of cooked vegetables for the paste mentioned below.
Paste:
Soak 1 Tsp water: 1 tsp mustard seeds and 1 tsp raw rice (OR 2 red chilies)
1 Tsp grated coconut
½ inch piece of ginger (optional)
Grind all of the above in 1-2 Tsp water to a fine paste, add 1 tsp sesame seed oil and set aside. Otherwise it will turn bitter.
Garnish
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
2-3 red chilies
1-3 cut green chilies
1 sprig curry leaves
Salt to taste
Cook cut vegetables and ¼ tsp turmeric in ½ a cup of salted water till soft but firm and in tact. Drain excess water.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
mustard seeds
chana dal
urad dal
red chilies
cut green chilies
1 sprig curry leaves
Add cooked vegetables and toss.
Add 1 Tsp thick tamarind juice. Let it cook for a couple of minutes.
Add mustard paste and turn off heat. If electric stove, remove pot from heat.
Anapa Kaya, Cabbage, Green Banana, Green Jack fruit (Panasa Kaya)
Note: Jackfruit can be chopped finely in food processor or with a fine knife. After chopping, add 1 tsp oil and ¼ tsp turmeric. Otherwise it will turn bitter.
Estimate about 3 cups of cooked vegetables for the paste mentioned below.
Paste:
Soak 1 Tsp water: 1 tsp mustard seeds and 1 tsp raw rice (OR 2 red chilies)
1 Tsp grated coconut
½ inch piece of ginger (optional)
Grind all of the above in 1-2 Tsp water to a fine paste, add 1 tsp sesame seed oil and set aside. Otherwise it will turn bitter.
Garnish
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
2-3 red chilies
1-3 cut green chilies
1 sprig curry leaves
Salt to taste
Cook cut vegetables and ¼ tsp turmeric in ½ a cup of salted water till soft but firm and in tact. Drain excess water.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
mustard seeds
chana dal
urad dal
red chilies
cut green chilies
1 sprig curry leaves
Add cooked vegetables and toss.
Add 1 Tsp thick tamarind juice. Let it cook for a couple of minutes.
Add mustard paste and turn off heat. If electric stove, remove pot from heat.
Aava Kuralu - 1 (Vegetables with mustard)
Any of the following vegetables:
Anapa Kaya, Cabbage, Green Banana, Green Jack fruit (Panasa Kaya)
Note: Jackfruit can be chopped finely in food processor or with a fine knife. After chopping, add 1 tsp oil and ¼ tsp turmeric. Otherwise it will turn bitter.
Estimate about 3 cups of cooked vegetables for the paste mentioned below.
Paste:
Soak 1 Tsp water: 1 tsp mustard seeds and 1 tsp raw rice (OR 2 red chilies)
1 Tsp grated coconut
½ inch piece of ginger (optional)
Grind all of the above in 1-2 Tsp water to a fine paste, add 1 tsp sesame seed oil and set aside. Otherwise it will turn bitter.
Garnish
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
2-3 red chilies
1-3 cut green chilies
1 sprig curry leaves
Salt to taste
Cook cut vegetables and ¼ tsp turmeric in ½ a cup of salted water till soft but firm and in tact. Drain excess water.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
mustard seeds
chana dal
urad dal
red chilies
cut green chilies
1 sprig curry leaves
Add cooked vegetables and toss.
Add 1 Tsp thick tamarind juice. Let it cook for a couple of minutes.
Add mustard paste and turn off heat. If electric stove, remove pot from heat.
Anapa Kaya, Cabbage, Green Banana, Green Jack fruit (Panasa Kaya)
Note: Jackfruit can be chopped finely in food processor or with a fine knife. After chopping, add 1 tsp oil and ¼ tsp turmeric. Otherwise it will turn bitter.
Estimate about 3 cups of cooked vegetables for the paste mentioned below.
Paste:
Soak 1 Tsp water: 1 tsp mustard seeds and 1 tsp raw rice (OR 2 red chilies)
1 Tsp grated coconut
½ inch piece of ginger (optional)
Grind all of the above in 1-2 Tsp water to a fine paste, add 1 tsp sesame seed oil and set aside. Otherwise it will turn bitter.
Garnish
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
2-3 red chilies
1-3 cut green chilies
1 sprig curry leaves
Salt to taste
Cook cut vegetables and ¼ tsp turmeric in ½ a cup of salted water till soft but firm and in tact. Drain excess water.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
mustard seeds
chana dal
urad dal
red chilies
cut green chilies
1 sprig curry leaves
Add cooked vegetables and toss.
Add 1 Tsp thick tamarind juice. Let it cook for a couple of minutes.
Add mustard paste and turn off heat. If electric stove, remove pot from heat.
Anapa Kaya Chivvi Kura (Anapa Kaya with Masala)
1 tender Anapa Kaya
Paste:
2 medium onions
3 small red chilies
1 small piece cinnamon
4 cloves
1 cardamom pod
½ tsp gasa gasa
2 garlic cloves
½ tsp thick tamarind juice
¼ tsp turmeric
½ tsp red chili powder (optional)
2 green chilies
½” piece ginger
Salt to taste
Make a fine paste of all the above ingredients.
Peel and cut Anapa Kaya into ¼” circular slices. Sprinkle salt and squeeze the excess liquid.
Heat 6 Tsp oil. Gently fry each slice of the Anapa Kaya and set them aside.
In the remaining oil, fry the paste. After 5 minutes, add 1 cup of water. When it boils, add the slices of Anapa Kaya. Let is simmer for 10 minutes.
Sprinkle finely chopped cilantro after the heat is turned off.
Goes well with Chapathi or rice.
Paste:
2 medium onions
3 small red chilies
1 small piece cinnamon
4 cloves
1 cardamom pod
½ tsp gasa gasa
2 garlic cloves
½ tsp thick tamarind juice
¼ tsp turmeric
½ tsp red chili powder (optional)
2 green chilies
½” piece ginger
Salt to taste
Make a fine paste of all the above ingredients.
Peel and cut Anapa Kaya into ¼” circular slices. Sprinkle salt and squeeze the excess liquid.
Heat 6 Tsp oil. Gently fry each slice of the Anapa Kaya and set them aside.
In the remaining oil, fry the paste. After 5 minutes, add 1 cup of water. When it boils, add the slices of Anapa Kaya. Let is simmer for 10 minutes.
Sprinkle finely chopped cilantro after the heat is turned off.
Goes well with Chapathi or rice.
Chappidi Kuralu (Simple vegetable dishes)
Any of the following vegetables:
Beera Kaya, Anapa Kaya, Potla Kaya, Broccoli, Cauliflower, Cabbage, Chayote squash, Mixed vegetables
Garnish:
2 small red chilies
1 tsp urad dal
½ tsp cumin seeds
1 sprig curry leaves
Salt to taste
Cook cut vegetables in ½ a cup of salted water till soft but firm and in tact – start with high heat and turn off quickly as soon as the vegetable is cooked. Drain excess water – can save the stock for Rasam or Pulusu.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
urad dal
cumin seeds
red chilies
curry leaves
Add cooked vegetables and toss.
If Ananpa kaya, add coarsely ground green chili and ginger paste.
This is healthy, tasty and good for dieting.
Beera Kaya, Anapa Kaya, Potla Kaya, Broccoli, Cauliflower, Cabbage, Chayote squash, Mixed vegetables
Garnish:
2 small red chilies
1 tsp urad dal
½ tsp cumin seeds
1 sprig curry leaves
Salt to taste
Cook cut vegetables in ½ a cup of salted water till soft but firm and in tact – start with high heat and turn off quickly as soon as the vegetable is cooked. Drain excess water – can save the stock for Rasam or Pulusu.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
urad dal
cumin seeds
red chilies
curry leaves
Add cooked vegetables and toss.
If Ananpa kaya, add coarsely ground green chili and ginger paste.
This is healthy, tasty and good for dieting.
Vankaya Chikkudu Kaya Kura (Eggplant with green beans)
1 large eggplant – cut into ¾” cubes
¼ kg Indian green beans (Chikkudu or Goru Chikkudu) – cut into ½” pieces
If Indian beans are not available, you can use Italian Cut Green Beans and Baby Lima Beans (1/3 of a 7 oz packet each)
Garnish:
2 small red chilies
1 tsp chana dal
1 tsp urad dal
½ tsp mustard seeds
1 or 2 hot green chilies
½” piece of ginger
1 sprig curry leaves or 4-5 sprigs cilantro
Salt to taste
Cook eggplant and beans in ½ a cup of salted water till soft. Drain excess water.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
mustard seeds
chana dal
urad dal
red chilies
chopped green chilies and ginger
curry leaves or cilantro
Add cooked eggplant and beans.
Add ½ cup of milk. Turn off heat.
OR
Add 1 teaspoon thick tamarind juice. Turn off heat after a couple of minutes.
Variation: This can be made without green beans.
Anapa Kaya can be prepared the same way. Skip tamarind juice for Anapa Kaya.
¼ kg Indian green beans (Chikkudu or Goru Chikkudu) – cut into ½” pieces
If Indian beans are not available, you can use Italian Cut Green Beans and Baby Lima Beans (1/3 of a 7 oz packet each)
Garnish:
2 small red chilies
1 tsp chana dal
1 tsp urad dal
½ tsp mustard seeds
1 or 2 hot green chilies
½” piece of ginger
1 sprig curry leaves or 4-5 sprigs cilantro
Salt to taste
Cook eggplant and beans in ½ a cup of salted water till soft. Drain excess water.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
mustard seeds
chana dal
urad dal
red chilies
chopped green chilies and ginger
curry leaves or cilantro
Add cooked eggplant and beans.
Add ½ cup of milk. Turn off heat.
OR
Add 1 teaspoon thick tamarind juice. Turn off heat after a couple of minutes.
Variation: This can be made without green beans.
Anapa Kaya can be prepared the same way. Skip tamarind juice for Anapa Kaya.
Vankaya Mudda Kura (Eggplant curry)
1 large eggplant – cut into ¾” cubes
Garnish:
2 small red chilies
1 tsp chana dal
1 tsp urad dal
½ tsp mustard seeds
1 or 2 hot green chilies
½” piece of ginger
1 sprig curry leaves or 4-5 sprigs cilantro
Salt to taste
Cook eggplant in ½ a cup of salted water till soft. Drain excess water.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
mustard seeds
chana dal
urad dal
red chilies
chopped green chilies and ginger
curry leaves or cilantro
Add cooked eggplant and beans.
Add 1 teaspoon thick tamarind juice. Turn off heat after a couple of minutes.
Garnish:
2 small red chilies
1 tsp chana dal
1 tsp urad dal
½ tsp mustard seeds
1 or 2 hot green chilies
½” piece of ginger
1 sprig curry leaves or 4-5 sprigs cilantro
Salt to taste
Cook eggplant in ½ a cup of salted water till soft. Drain excess water.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
mustard seeds
chana dal
urad dal
red chilies
chopped green chilies and ginger
curry leaves or cilantro
Add cooked eggplant and beans.
Add 1 teaspoon thick tamarind juice. Turn off heat after a couple of minutes.
Vankaya Ulli Karam Kura (Stuffed baby eggplant with onion)
1/2 kg. Small eggplants
Filling:
3 medium size onions
1 tsp cumin powder
2 Tsp red chili powder
1-2 cloves garlic (optional)
Salt to taste
Coarsely grind onion, cumin, chili powder, (garlic – if using it) and salt.
Wash and slit the eggplants at the bottom, about 2/3 of the way – keeping them in tact at the stem.
Gently stuff each eggplant with a tsp of the ground spice.
Heat 5 Tsp oil. When the oil is hot, gently add the eggplants. Cover. Pour 2-3 Tsp of water on the lid.
After 5 minutes, turn the eggplants. Cover, this time, with no water in the lid. Repeat till all sides are cooked.
Indian green beans (chikkudu and goru chikkudu) and Donda can also be cooked using the same spice mix and method.
Beera Kaya and Donda Kaya can also be cooked using the same spice mix and method.
Filling:
3 medium size onions
1 tsp cumin powder
2 Tsp red chili powder
1-2 cloves garlic (optional)
Salt to taste
Coarsely grind onion, cumin, chili powder, (garlic – if using it) and salt.
Wash and slit the eggplants at the bottom, about 2/3 of the way – keeping them in tact at the stem.
Gently stuff each eggplant with a tsp of the ground spice.
Heat 5 Tsp oil. When the oil is hot, gently add the eggplants. Cover. Pour 2-3 Tsp of water on the lid.
After 5 minutes, turn the eggplants. Cover, this time, with no water in the lid. Repeat till all sides are cooked.
Indian green beans (chikkudu and goru chikkudu) and Donda can also be cooked using the same spice mix and method.
Beera Kaya and Donda Kaya can also be cooked using the same spice mix and method.
Vankaya Kotthimeeri Karam Kura (Stuffed baby eggplant with Cilantro)
1/2 kg. Small eggplants
Filling:
4-8 hot green chilies
½” piece of ginger (optional)
1 bunch cilantro
½ lime juice (optional)
Salt to taste
Coarsely grind green chilies (and ginger), cilantro and salt.
Optionally add lime juice.
Wash and slit the eggplants at the bottom, about 2/3 of the way – keeping them in tact at the stem.
Gently stuff each eggplant with a tsp of the ground spice.
Heat 5 Tsp oil. When the oil is hot, gently add the eggplants. Cover. Pour 2-3 Tsp of water on the lid.
After 5 minutes, turn the eggplants. Cover, this time, with no water in the lid. Repeat till all sides are cooked.
Indian green beans -- chikkudu and goru chikkudu – (cut) and Donda (stuffed) can also be cooked using the same spice mix and method.
Filling:
4-8 hot green chilies
½” piece of ginger (optional)
1 bunch cilantro
½ lime juice (optional)
Salt to taste
Coarsely grind green chilies (and ginger), cilantro and salt.
Optionally add lime juice.
Wash and slit the eggplants at the bottom, about 2/3 of the way – keeping them in tact at the stem.
Gently stuff each eggplant with a tsp of the ground spice.
Heat 5 Tsp oil. When the oil is hot, gently add the eggplants. Cover. Pour 2-3 Tsp of water on the lid.
After 5 minutes, turn the eggplants. Cover, this time, with no water in the lid. Repeat till all sides are cooked.
Indian green beans -- chikkudu and goru chikkudu – (cut) and Donda (stuffed) can also be cooked using the same spice mix and method.
Vankaya Menthi Karam Kura (Stuffed baby eggplant with Fenugreek)
1/2 kg. Small eggplants
1 Tsp thick tamarind juice
Filling:
6 to 8 small red chilies
3 Tsp chana dal
2 Tsp urad dal
2 tsp coriander seeds
¼ tsp fenugreek seeds
Asafetida – a pinch
4 Tsp freshly grated coconut
Salt to taste
Heat 1 Tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
fenugreek seeds
chana dal
urad dal
red chilies
coriander seeds
When the chilies turn brown, turn off heat and add asafetida.
When it cools, grind the spices coarsely along with salt.
Add grated coconut.
Wash and slit the eggplants at the bottom, about 2/3 of the way – keeping them in tact at the stem.
Gently stuff each eggplant with a tsp of the ground spice.
Heat 5 Tsp oil. When the oil is hot, gently add the eggplants. Cover. Pour 2-3 Tsp of water on the lid.
After 5 minutes, turn the eggplants. Cover, this time, with no water in the lid. Repeat till all sides are cooked.
Add tamarind juice and let them cook for another 5 minutes.
Beera Kaya and Donda Kaya can also be cooked using the same spice mix and method.
1 Tsp thick tamarind juice
Filling:
6 to 8 small red chilies
3 Tsp chana dal
2 Tsp urad dal
2 tsp coriander seeds
¼ tsp fenugreek seeds
Asafetida – a pinch
4 Tsp freshly grated coconut
Salt to taste
Heat 1 Tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
fenugreek seeds
chana dal
urad dal
red chilies
coriander seeds
When the chilies turn brown, turn off heat and add asafetida.
When it cools, grind the spices coarsely along with salt.
Add grated coconut.
Wash and slit the eggplants at the bottom, about 2/3 of the way – keeping them in tact at the stem.
Gently stuff each eggplant with a tsp of the ground spice.
Heat 5 Tsp oil. When the oil is hot, gently add the eggplants. Cover. Pour 2-3 Tsp of water on the lid.
After 5 minutes, turn the eggplants. Cover, this time, with no water in the lid. Repeat till all sides are cooked.
Add tamarind juice and let them cook for another 5 minutes.
Beera Kaya and Donda Kaya can also be cooked using the same spice mix and method.
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