akshayakumbham

Chukkakura Pachadi/Sorrel Spinach Leaves Chutney

June 17, 2018June 17, 2018Leave a comment

Chukkakura pachadi

This is a very healthy accompaniment to steamed rice, idly or dosa. We can prepare either pappu or pachadi with chukkakura/sorrel spinach leaves. Chukkakura has amazing health benefits. They are rich in vitamin C, K, iron, magnesium and many more. Chukkakura leaves possess a distinct flavour and tangy taste. Coriander seeds, cumin seeds, fenugreek seeds, Bengal gram, black gram and red chillies are roasted in few drops of oil. Chukkakura leaves are sautéed in oil along with green chillies. Roasted ingredients are ground to a powder. Sautéed chukkakura is mixed with ground powder. Tempering is done with tempering ingredients. Here I present a tasty and healthy chukkakura pachadi to relish with idly. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Accompaniments/Chutneys
Cuisine: Andhra
Servings: 6-8

Ingredients:

Chukkakura/Sorrel Spinach leaves: 6 bunches

Coriander seeds: 1 tsp

Cumin seeds: Half tsp

Bengal gram: 1 tsp

Black gram: 1 tsp

Red chillies: 5/6 nos.

Green chillies: 3 nos.

Salt: As required

Turmeric: Generous pinch

Oil: 1 tbsp.

Tempering:

Oil: 1 tbsp

Split Black gram with husk: 1 tsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Asafoetida: A pinch

Method of preparation:

1. Take 6 bunches of sorrel spinach leaves.

2. Separate leaves with tender stems. Rinse well with water and keep aside.

3. Heat kadai and pour little oil. Put Bengal gram, black gram, coriander seeds, fenugreek seeds and cumin seeds.

4. Roast them on low flame stirring continuously till they change into light brown colour.

5. Now add red chillies and fry for few seconds.

6. Switch off the flame and transfer the roasted ingredients onto a plate.

7. In the same kadai pour one tbsp of oil and put the sorrel spinach leaves.

8. Mix well and sauté on low flame. Water oozes out of the sorrel spinach leaves.

9. Continue to sauté on low flame and add green chillies too.

10. Mix well and cook furthermore for two minutes or till it’s completely done.

11. Switch off the flame and allow to completely down.

12. Take a mixer grinder, transfer the roasted ingredients into it. Also add required amount of salt and turmeric.

13. Grind the roasted ingredients into a fine powder.

14. Now add sautéed sorrel spinach leaves with green chillies.

15. Use pulse button twice to get the uniform texture to the chutney. If required add little water to it.

16. Now transfer the ground chutney into the kadai.

17. Heat small kadai and pour oil for tempering. Add mustard seeds, split black gram with husk and cumin seeds. When mustard splutter add a pinch of asafoetida into it.

18. Switch off the flame and pour the tempering onto the chutney. Mix thoroughly.

19. Now transfer the chutney into a serving bowl. Now the delicious and healthy chukkakura pachadi is ready to serve.

20. Serve chukkakura pachadi with hot Idlies and enjoy.

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Stuffed Brinjal Curry With Melon Seeds

June 14, 2018June 14, 20188 Comments

Stuffed Brinjal curry with melon seeds

This is such an amazing recipe. The preparation is little elaborate but once in a while to relish this recipe, it’s worth try. The curry is prepared with small purple brinjals. Melon seeds and other spices are used to prepare the gravy. Spices are roasted and ground to a smooth paste. The prepared paste is stuffed into the brinjals and cooked till they become tender. Here I present delicious stuffed brinjal curry with melon seeds to relish anytime with hot steamed rice. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish/Curries
Cuisine: South Indian
Servings: 4-6

Ingredients:

Small purple brinjals: 500 gms. Or 15-20 nos.

Onion: 1 no. Large

Tomatoes: 2 nos.

Ginger: One inch piece

Garlic flakes: 5/6 nos.

Curry leaves: Few

Garam masala: 2 tsp

Kasuri methi: 1 1/2 tsp

Oil: 3 tbsp.

To roast and grind:

Melon seeds: 2 tbsp

Bengal gram: 1 1/2 tbsp

Black gram: 1 1/2 tbsp

Coriander seeds: 1 1/2 tbsp

Cumin seeds: 1 tbsp

Whole black peppercorns: 1 tsp

Fenugreek seeds: Few(Optional)

Poppy seeds/khuskhus: 1 1/2 tbsp

Grated fresh/frozen coconut: 1 1/2 tbsp

Red chillies: 7/8 nos(Adjust according to your spice level)

Salt: As required

Turmeric: Generous pinch.

Method of preparation:

1. Heat non stick pan/kadai, put Bengal gram, black gram, coriander seeds, cumin, fenugreek seeds and whole black peppercorns.

2. Roast them on low flame till they change into light brown colour(Stir continuously).

3. Now add melon seeds and poppyseeds too. Roast all the ingredients on low flame for a minute or two.

4. Now add red chillies and fry for a minute.

5. Switch off the flame and add grated coconut. Mix well for a minute. Allow the roasted ingredients to completely cool down to normal temperature.

6. Take a mixer grinder and transfer the roasted ingredients into it. Add required amount of salt and turmeric too.

7. Grind the roasted ingredients into fine powder.

8. Now add required amount of water to form smooth paste.

9. Transfer the ground paste into a bowl. Keep aside.

10. Take one onion and two tomatoes.

11. Rinse onion with water and chop the onion into small pieces.

12. Heat nonstick pan and pour oil. Put the chopped onion pieces into it.

13. Sauté the onion pieces on low flame till they change into translucent.

14. Take ginger and garlic flakes. Crush them in a small mortar pestle.

15. Add crushed ginger garlic paste the to the sautéed onions. Mix well and fry till raw smell goes away.

16. Chop the tomatoes into small pieces and add them too.

17. Mix thoroughly and fry them on low flame.

18. Meanwhile take 500 gms. or 15-20 nos. of small purple brinjals. Rinse them well with water.

19. Now slit the brinjals into diagonals keeping stalks intact. Immerse them in water which contains salt and turmeric.

20. Now check the tomato pieces. Fry them till they turn mushy and oil oozes out of them.

21. Now stuff the brinjals with ground paste.

22. Add the stuffed brinjals to the sautéed onion tomato mixture. Rinse grinder with clean water and add that water also to get consistency.

23. Mix carefully and keep the lid.

24. Cook the stuffed brinjals on low flame stirring occasionally.

25. When the brinjals are almost cooked, add garam masala and kasuri methi too.

26. Mix well and cook furthermore for few minutes. If required drizzle little water to get the desired consistency.

27. Switch off the flame and garnish with curry leaves.

28. Now the delicious stuffed brinjal curry with melon seeds is ready to serve hot. Transfer the curry into a serving bowl.

29. Serve the brinjal curry with hot steamed rice to enjoy the flavours.

Check my other brinjal recipes.

Vankaya Allam karam(Brinjal curry with ginger green chilli paste)

Vankaya Kottimeera Karam/Brinjal Coriander Curry

Gutti Vankaya/Enne Badnekay/Ennai Kathirikkai/Stuffed Brinjal

Gutti Vankaya Kura(Dry)/Stuffed Brinjal Curry

Stuffed Brinjal(Another Variation)

Nune Vankaya Pulusu/Bringal Stew

Brinjal Fry/Vankaya Kura

Vankaya Vepudu/Brinjal Stir Fry

Vankaya roti Pachadi/Brinjal Chutney

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Vankaya Vepudu/Brinjal Stir Fry

June 11, 2018June 11, 20188 Comments

Vankaya vepudu

This is super simple recipe with minimal ingredients. Already I’ve posted brinjal fry recipe with small variation. In my earlier brinjal fry I’ve prepared the fry using onion, coriander powder and besan flower. Also I’ve used small purple brinjals. In today’s recipe I’ve used long green brinjals. Garlic flakes, cumin powder and besan flour are added to enhance the flavour. Here I present tasty Vankaya vepudu to relish as an accompaniment to hot steamed rice with a dollop of ghee. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish
Cuisine: Andhra, India
Servings: 4

Ingredients:

Brinjals: 350 gms.

Cumin powder: 1 tsp

Garlic flakes: 4/5 nos.

Salt: As required

Red chilli powder: 1 tsp

Besan flour: 2 tsp

Turmeric: Generous pinch

Asafoetida: A pinch

Oil: 2 tbsp.

Method of preparation:

1. Take 5/6 nos. or 350 gms. of long green brinjals. Rinse them well with water.

2. Trim the edges and chop them into thin slices. Immerse them in salt and turmeric water till we use.

3. Heat kadai and pour oil. Add turmeric and required amount of salt too.

4. Now add chopped brinjal pieces and mix well.

5. Fry them on low flame stirring at regular intervals.

6. Once they become soft, add sliced garlic flakes, red chilli powder and one tsp of besan flour. Mix well and sauté for two minutes.

7. Now add remaining one tsp of besan flour to the fry so that it coats evenly to the brinjal pieces.

8. Mix thoroughly and sauté for two more minutes.

9. Switch off the flame and transfer the brinjal fry into a serving bowl. Now the brinjal fry is ready to serve as an accompaniment to hot steamed rice or sambar or rasam too.

Please check my other variation also.

Brinjal Fry/Vankaya Kura

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Saggubiyyam vadiyalu/Javvarisi Vadam/Sago Fryums

June 8, 2018June 8, 20186 Comments

Saggubiyyam vadiyalu

Saggubiyyam vadiyalu is my all time favourite. They are very tasty with any liquid accompaniment or can be served as an evening snack for kids. Saggubiyyam vadiyalu are prepared in summer only with Saggubiyyam as main ingredient and prepared vadiyalu are used throughout the year anytime. Saggubiyyam is soaked overnight with just one cup of water. Next day morning Soaked Saggubiyyam is cooked in enough water. Green chillies are ground to a smooth paste. Green chilli paste, cumin seeds, asafoetida and required amount of salt are added. Mixed thoroughly and allowed to cool down. Lemon juice is added to this mixture and mixed well. Using a small ladle or spoon, the prepared Saggubiyyam mixture is poured onto the clean polythene sheet and dried completely for three days. The sundried vadiyalu are deep fried in oil and served with sambar, pindimirium or rasam. Here I present tasty Saggubiyyam vadiyalu to relish anytime. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Fryums/Papads
Cuisine: South Indian

Ingredients:

Saggubiyyam/Tapioca pearls: 200 gms. Or one cup(Approximately)
(I’ve used nylon Saggubiyyam variety)

Green chillies: 5 nos.

Cumin seeds: 1 tsp

Salt: As required

Milk: 150 ml

Water: 4 cups or 1 litre approximately

Lemon: 1 no.

Method of preparation:

1. I’ve used nylon Saggubiyyam(small variety) to prepare the vadiyalu/fryums.

2. Take 200 gms of small tapioca pearls/Saggubiyyam into a vessel. Just use half one cup of water to wet them and soak overnight. Next day morning take one litre of water and bring to boil. When water starts boiling add the wetted tapioca pearls into the boiling water. Boil them till they are completely done. Keep aside.

3. Grind five green chillies in a mixer grinder coarsely and add to the cooked Saggubiyyam. Also add asafoetida, required amount of salt and cumin seeds. Also add milk to the sago mixture. Mix thoroughly and allow the mixture to become warm. Now add lemon juice and mix well. Now the Saggubiyyam mixture is ready to prepare vadiyalu. The consistency of the mixture is like dosa batter when it becomes warm.

4. Now take a clean polythene sheet or washed cloth and spread on the floor.

5. Take a spoonful of Saggubiyyam mixture and pour onto the sheet. Likewise pour sago mixture leaving small gaps. Keep weights on the edges of the polythene sheet.

6. Allow to sun dry them for two days from 8am – 4pm.

7. After two days remove the dried Saggubiyyam vadiyalu onto a big plate and sun dry them for one more day.

8. Now the Saggubiyyam vadiyalu are ready to use. Store them in an airtight container and use whenever required. The shelf life of the Saggubiyyam vadiyalu is minimum one year if dried properly.

9. Deep fry required amount Of sago fryums in oil.

10. After frying transfer them onto a plate containing kitchen paper towel to absorb excess oil.

11. Saggubiyyam vadiyalu are ready to serve. Store them in an airtight container.

12. Saggubiyyam vadiyalu can be served with sambar, rasam or any vegetable pindimirium. I personally prefer them to serve along with pindimirium. Both are amazing combination.

Please Check my pindimirium recipes.

Drumstick Pindi Mirium

Potlakaya Pindimirium/Snake Gourd Stew

Note:

There are so many varieties prepared with Saggubiyyam like Saggubiyyam payasam, Saggubiyyam pakodi, Saggubiyyam vadiyalu, Saggubiyyam Upma and many more.

Please check my other recipes with saggubiyyam.

Saggubiyyam Semiya Payasam/Sago Vermicelli Kheer(Porridge)

Sago Pudding

Saggu Biyyam (Sago) Pakodi

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Lunch Menu # 14

June 4, 20182 Comments

Lunch menu # 14

Today I’m posting my lunch menu # 14. This is typical Nellore Dist. authentic meal. It comprises of aratipuvvu koora(Banana flower curry), minumula chintha pandu pachadi(Black gram chutney), budidha gummadikaya majjiga pulusu(Ash gourd buttermilk stew) and nimmakaya vuragaya(Lemon pickle) along with steamed rice, roasted papad and curd. Here I present a very healthy and tasty lunch menu # 14 to relish anytime. Njoy Cooking, Serving n Savoring!!

Steamed Rice

Arati Puvvu Koora/Banana Flower Curry

Minumula Chintapandu Pachadi/Blackgram Lentil Chutney

Budidha Gummadikaya Majjiga Pulusu/Pusinikka Mor Kuzhambu/Ash Gourd Buttermilk Stew

Lemon Pickle/Nimmakaya Vuragaya

Curd

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Budidha Gummadikaya Majjiga Pulusu/Pusinikka Mor Kuzhambu/Ash Gourd Buttermilk Stew

June 4, 2018June 4, 2018Leave a comment

Budidha gummadikaya majjiga pulusu

Traditionally Majjiga pulusu/mor kuzhambu is prepared with Ash gourd/budidha gummadikaya/vellai pusinikka. This recipe is my mom’s recipe, almost similar to Tamilnadu style mor Kuzhambu. I’ve used chana dal/Bengal gram for soaking. Few use toor dal instead of chana dal. My mom being native of Andhra Tamilnadu border, we have adopted few Tamil recipes and prepared in our own style. Budidha gummadikaya Majjiga pulusu is one such recipe. There is a famous hotel “komala vilas” in Nellore(Andhra, India) where this majjiga pulusu is pretty famous. To prepare this majjiga pulusu, chana dal is soaked for two hours along with coriander seeds. Chana dal and coriander seeds are ground with fresh grated coconut, green chillies into a smooth paste. The ground paste is added to the prepared buttermilk and mixed thoroughly. Ash gourd pieces are chopped into big chunks and steamed in pressure cooker. The steamed ash gourd pieces are mixed with buttermilk mixture. Adding turmeric and required amount of salt, the mixture is boiled for five minutes till the desired consistency is achieved. Tempering is done with tempering ingredients. Here I present delicious budidha gummadikaya majjiga pulusu to relish with hot steamed rice. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish
Cuisine: South Indian
Servings: 6-8

Ingredients:

Ash gourd/White pumpkin/Budidha gummadikaya: Small piece

Sour curd: 750 ml

Bengal gram: One fistful

Coriander seeds: One tsp

Green chillies: 2/3 nos.

Fresh grated coconut: 1 tbsp

Water: 1 1/2 cups

Salt: As required

Turmeric: Generous pinch.

Tempering:

Oil: 1 1/2 tbsp

Mustard seeds: 1 tsp

Cumin : 1 tsp

Asafoetida: A pinch

Red chilli: 1/2 nos.

Curry leaves: A sprig.

Method of preparation:

1. Soak one fistful of Bengal gram and one tsp of coriander seeds in enough water for two hours.

2. Meanwhile take one small piece of white pumpkin/ash gourd/gummadikaya.

3. Peel the skin and remove the seeds and extra flesh. Chop them into big pieces.

4. Steam them in pressure cooker along with rice(Saving fuel and energy) or cook them in enough water. Allow the pressure to settle down on its own.

5. Take left over curd or sour curd into a vessel.

6. Whisk the curd thoroughly using a wired whisk or churner and keep aside.

7. After two hours take a mixer grinder and keep the soaked Chana dal and coriander seeds. Also add required amount of salt. Don’t discard the soaked water, we can use it for grinding.

8. Grind them once and add grated coconut too.

9. Grind once again to get smooth and fine paste. Add soaked water to get right consistency.

10. Now add the ground paste to the thick buttermilk. Also add required amount of water.

11. Mix thoroughly using a wired whisk.

12. Now open the lid of the pressure cooker and take out the steamed pumpkin pieces.

13. Take a heavy bottomed vessel, transfer the steamed pumpkin pieces and buttermilk into the vessel. Add generous pinch of turmeric.

14. Mix thoroughly and bring it to boil.

15. Stir continuously(To avoid curdling of the buttermilk) and boil further more for 5 minutes. Switch off the flame.

16. Heat small kadai and pour oil for tempering. Put mustard and cumin seeds.

17. When mustard splutters add pinch of asafoetida, curry leaves and red chillies too.

18. Pour this tempering onto the boiled buttermilk mixture.

19. Now the authentic majjiga pulusu is ready to serve. Mix thoroughly before serving. Enjoyed it with Hot steamed rice.

Tips:

1. This recipe can be prepared with other veggies like drumstick, bottle gourd and lady finger. If you’re preparing with ladyfinger just sauté the ladyfinger pieces in the tempering for five minutes and proceed the same.

2. Use leftover or sour curd for best results.

I’ve posted Sorakaya majjiga pulusu(Bottle gourd buttermilk stew) in my earlier recipes. In this typical Godavari style recipe, I’ve added besan flour instead of ground Chana dal paste. Also fresh grated coconut is roasted for one minute and added to the buttermilk stew.

Please check my other majjiga pulusu recipes

Sorakaya majjiga pulusu (Bottle gourd buttermilk stew)

Vundala Majjiga Pulusu/Buttermilk Stew With Protein Balls

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Instant Kobbari Podi/Coconut Powder

June 1, 2018June 1, 20184 Comments

Instant kobbari podi

This is very handy recipe and so easy to prepare. Kobbari podi is prepared with fresh grated coconut. Bengal gram, black gram, coriander seeds are roasted with red chillies. Fresh grated coconut is also roasted for a minute. All the roasted ingredients are ground to a coarse powder. Here I present delicious instant kobbari podi to relish as an accompaniment to hot steamed rice or idly/dosa. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Powders/Accompaniments
Cuisine: Andhra, India
Servings: 6 – 8

Ingredients:

Grated fresh coconut: One small cup

Bengal gram: 1 1/2 tbsp

Black gram: 1 1/2 tbsp

Coriander seeds: 1 tbsp

Red chillies: 5/6 nos.

Salt: As required

Oil: Few drops for roasting.

Method of preparation:

1. Heat kadai, put Bengal gram, black gram and coriander seeds. Roast them in few drops of oil.

2. Roast the ingredients on low flame stirring continuously till they change into light brown colour.

3. Take one small cup of grated coconut and add grated coconut, red chillies too.

4. Roast all the ingredients for one minute and switch off the flame.

5. After switching off the flame continue to stir for one more minute and allow to cool down completely.

6. Transfer the roasted ingredients into a mixer grinder and add required amount of salt.

7. Grind them to get a coarse powder.

8. Now instant kobbari podi/coconut powder is ready to serve. Transfer the powder into a serving bowl. Serve with hot steamed rice and a dollop of ghee. The coconut powder remains fresh for 4-5 days if refrigerated.

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Arati Duta(Vucha) Perugu Pachadi/Vazhai Thandu Thairu Chutney/Banana Stem Curd Chutney

May 31, 2018May 31, 20184 Comments

Arati duta perugu pachadi

This is one of the healthiest recipes from Andhra Cuisine. Arati duta perugu pachadi is prepared with banana stem. It has enormous health benefits. It’s full of dietary fibre so good for digestion. It is a natural medicine for kidney stones as well as it is used for detoxification. It also contains iron which is used to treat anemia. Arati duta is chopped into tiny pieces removing fibrous material. Chopped pieces are sautéed in tempering. Mustard with green chilli paste and sautéed banana stem pieces are added to the beaten curd. Here I present a tasty and healthy arati duta perugu pachadi is ready to serve as an accompaniment to steamed rice. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Curd Chutneys/Accompaniments
Cuisine: Andhra
Servings: 4 – 6

Ingredients:

Banana stem: Small piece

Curd: 500 ml

Salt: As required

Mustard seeds: One tsp

Green chilli: One no.

Salt: As required

Coriander Leaves: Few

Curry leaves: A sprig

Tempering:

Oil: 1 tbsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Red chilli: One no.

Asafoetida: A pinch

Turmeric: Generous pinch

Method of preparation:

1. Take small banana stem. Trim the edges and Remove the outer layer.

2. Chop the banana stem into circles. Pull and Remove the fibre using index fingers for each circular disc.

3. Now chop the circular stems into tiny pieces. Immerse them in water immediately till we use, otherwise they change colour.

4. Heat kadai and pour oil for tempering. Put mustard seeds and cumin seeds.

5. When mustard splutter add a pinch of asafoetida and broken red chilli.

6. Now add chopped banana stem pieces into the tempering and mix well.

7. Add turmeric And sauté the banana stem pieces on low flame.

8. Continue to sauté on low flame for five minutes or till the raw smell goes away.

9. Add curry leaves and chopped coriander leaves.

10. Mix thoroughly and switch off the flame. Allow it to completely cool down to normal temperature.

11. Meanwhile take half litre of curd in a vessel. You can use either left over curd or fresh curd too. But I always prefer to use left over curd.

12. Whisk the curd using a wired whisk and keep aside.

13. Take a mixer grinder and put mustard seeds and required amount of salt too. Grind them to a fine powder.

14. Now add one or two green chillies depending on your spice preference. Grind once again to get desired texture.

15. Now add sautéed banana stem pieces and mustard green chilli paste into the beaten curd.

16. Mix thoroughly and keep aside for two hours or minimum one hour so that the banana stem pieces absorb the mustard flavour.

17. Now the authentic arati duta pachadi is ready to serve with steamed rice. You can refrigerate and use it for two days.

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Chintha Chiguru Pachadi/Tender Tamarind Leaves Chutney

May 26, 2018May 26, 20186 Comments

Chintha chiguru pachadi

Chintha Chiguru pachadi/Tender tamarind leaves chutney is another variation with chintha chiguru. I’ve posted already Chintha Chiguru Pappu/Tender Tamarind Leaves Lentils recipe(Click on the recipe link for detailed recipe) with chintha chiguru. Both are amazing recipes with hot steamed rice. Chintha chiguru pachadi is prepared like any other pachadi. The pachadi tastes amazing especially when prepared using stone mortar pestle. The freshness remains the same and attains perfect texture to the pachadi. Bengal gram, black gram, coriander seeds, fenugreek seeds, cumin seeds and red chillies are roasted. Chintha chiguru is sautéed in little oil. Roasted ingredients are crushed into coarse powder along with required amount of salt and turmeric. Sautéed chintha chiguru is added with ground powder to get coarse texture. Tempering is done with tempering ingredients. Here I present tasty chintha chiguru pachadi which is served as an accompaniment to hot steamed rice and a dollop of ghee. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Chutneys
Cuisine: Andhra, India
Servings: 4-6

Ingredients:

Tender tamarind leaves/Chintha chiguru: 100 grams or 1 cup

Bengal gram: 1 tsp

Split Black gram with husk or black gram: 1 1/2 tsp

Coriander seeds: 2 tsp

Fenugreek seeds: Few

Cumin seeds: Half tsp

Red chillies: 5/6 nos.

Oil: 1 tbsp

Salt: As required

Turmeric: Generous pinch.

Tempering:

Oil: 1 tbsp

Mustard seeds: Half tsp

Split black gram with husk: Half tsp

Asafoetida: A pinch.

Method of preparation:

1. Take 100 gms of chintha chiguru. Separate leaves from stems.

2. Rinse well with water and keep aside.

3. Heat kadai and pour half tbsp of oil. Put Bengal gram, split black gram with husk, coriander seeds, cumin and fenugreek seeds. Roast them till they change into light brown colour.

4. Now add red chillies and roast for few seconds.

5. Transfer the roasted ingredients onto a plate.

6. In the same kadai pour half tbsp of oil and add chintha chiguru.

7. Sauté chintha chiguru on low flame till raw smell goes away. It takes less than five minutes.

8. Switch off the flame and continue to stir for one more minute. Allow it to completely cool down.

9. Now take a clean mortar pestle(I’ve used marble mortar pestle), put the roasted ingredients into it. Also add required amount of salt and turmeric into it.

10. Crush them to get coarse mixture. Mix once using a spoon and crush them again.

11. Now add sautéed chintha chiguru into it.

12. Crush them again so that all the ingredients mix well(You can also use mixer grinder, but use only pulse button after adding chintha chiguru).

13. Mix well with a spoon and crush to get uniform texture. Do not add any water. Keep aside.

14. Now heat small kadai and pour oil for tempering. Put mustard and split black gram with husk. When mustard splutter add a pinch of asafoetida into it and switch off the flame.

15. Now transfer the crushed chintha chiguru mixture back into the same kadai and pour the tempering.

16. Heat chintha chiguru mixture with tempering and fry for a minute. This gives very nice taste to the pachadi. Switch off the flame.

17. Now the tasty chintha chiguru pachadi is ready to serve. Transfer the pachadi into a serving bowl.

18. Serve chintha chiguru pachadi with hot steamed rice along with any stir fry/poriyal.

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Gangabayala Kura Pappu/Purslane Dal

May 24, 2018May 24, 20182 Comments

Gangabayala kura pappu

Gangabayala kura is purslane in English. Gangabayala kura pappu is a popular dish from Telangana cuisine. Gangabayala kura has enormous health benefits. It consists of dietary fibre, vitamins and minerals. Gangabayala kura is cooked with chopped onion and green chillies. Toor dal is steamed in a pressure cooker. Steamed toor dal is added with cooked gangabayala kura adding required amount of salt and boiled furthermore for few minutes. Tempering is done in oil with mustard seeds and cumin seeds adding a pinch of asafoetida. Here I present a very healthy recipe gangabayala kura pappu which is served as an accompaniment to hot steamed rice and a dollop of ghee. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Dals/Accompaniments
Cuisine: Telangana, India
Servings: 4-6

Ingredients:

Gangabayala kura: 3 bunches medium

Toor dal/pigeon lentils: One cup

Onion: 1 no. Big

Green chillies: 4 nos.(If spicy use 2 nos.)

Turmeric: Generous pinch

Salt: As required

Tempering:

Oil: 1 tbsp

Mustard seeds: 1 tsp

Cumin seeds

Asafoetida: A pinch

Method of preparation:

1. Take three bunches of gangabayala kura/purslane.

2. Separate leaves from the stems. Rinse well with water 2/3 times and roughly chop them. Keep aside.

3. Take one cup of toor dal, rinse well with water once.

4. Now add two cups of water into it.

5. Also add generous pinch of turmeric and steam them in a pressure cooker along with rice keeping in separate bowls. Steam them for 5/6 whistles keeping on high flame. Switch off the flame and allow the pressure to settle down on its own.

6. Meanwhile take a heavy bottom vessel, transfer the chopped purslane into it. Also add roughly chopped onion and green chilli pieces.

7. Boil them for 10 minutes or till they are cooked completely.

8. Now open the lid of the pressure cooker and take the steamed toor dal out.

9. Mash the toor dal with a ladle.

10. Now add the mashed toor dal to the cooked gangabayala kura. Mix thoroughly and add required amount of salt.

11. Bring it to boil and if required add half cup of water.

12. Heat kadai and pour oil for tempering. Put mustard seeds and cumin seeds. When mustard splutter add a pinch of hing and switch off the flame.

13. Pour this tempering onto the gangabayala kura dal. Mix well and boil furthermore for one minute. Switch off the flame.

14. Now tasty and mildly spiced gangabayala kura Pappu is ready to serve hot. Transfer the dal into a serving bowl.

15. Serve gangabayala kura Pappu as a side dish to hot steamed rice along with carrot fry n beerakaya pachadi(Ridge gourd chutney).

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

	akshayakumbham on Stuffed Brinjal Curry With Mel…
	debanitaghosh on Stuffed Brinjal Curry With Mel…
	akshayakumbham on Stuffed Brinjal Curry With Mel…
	vitbeou on Stuffed Brinjal Curry With Mel…
	akshayakumbham on Stuffed Brinjal Curry With Mel…

	akshayakumbham on Stuffed Brinjal Curry With Mel…
	debanitaghosh on Stuffed Brinjal Curry With Mel…
	akshayakumbham on Stuffed Brinjal Curry With Mel…
	vitbeou on Stuffed Brinjal Curry With Mel…
	akshayakumbham on Stuffed Brinjal Curry With Mel…