Munagaaku Pappu/Drunstick Leaves Lentils

C229D2EB-76FB-4BAC-ACCA-E5DA1BFA50BEMunagaaku pappu

Drumstick leaves – powerhouse of nutrients. Got them from neighbourhood  garden. Drumstick leaves have enormous health benefits. They are good source of vitamins and minerals. Today I’ve prepared drumstick leaves lentils using drumstick leaves. Toor dal is used to make the dal/lentils. Toor dal and drumstick leaves are cooked in a pressure cooker along with rice. The pressure is allowed to completely cool down. Tamarind extract , red chilli powder and required amount of salt are added. Tempering is done with tempering ingredients and garlic flakes. Here I present tasty munagaaku pappu/drumstick leaves dal which can be served as an accompaniment to hot steamed rice. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham 

Course: Side dish/accompaniments 

Cuisine: South Indian 

Servings: 4-6

Ingredients:

Drumstick leaves: One cup

Toor dal/pigeon peas: One cup

Turmeric: Generous pinch 

Red chilli powder: One tsp

Salt: As required

Tempering:

Oil: 1 tbsp 

Mustard seeds: 1 tsp 

Cumin seeds: 1 tsp 

Garlic flakes: 5/6 nos.(Optional)

Green chilli: 1 no.

Asafoetida: A pinch 

Method of preparation:

  1. Take one small bunch of drumstick leaves and separate leaves from stems. Rinse thoroughly with water and keep aside. FFC1C984-4745-4B1C-9DB0-6E89BEF6C381
  1. Take one cup of toor dal in a vessel.38C4156A-779F-4737-B4C8-E91CC7816880
  1. Rinse well with water and pour two and half cups of water. 6DC3F993-67F3-4461-8FD8-3D8509C82978
  1. Now put the drumstick leaves on top of the toor dal + water.583EEC04-350E-4969-A77E-16C53E79A077
  1. Pressure cook the dal and leaves in a pressure cooker for 5/6 whistles. 
  1. When the pressure settles take the vessel out of the pressure cooker.97E37F71-702D-4761-B020-13B5E17AA072
  1. Mix thoroughly and add turmeric, required amount of salt too.2EB93EE4-8EB9-4FF0-8DE6-AF69CDA67B51
  1. Boil the dal for two minutes and add red chilli powder. A09A9751-F8DB-4922-83C9-C473D817562B
  1. Now extract tamarind water and add the extract to the boiling dal. D1CBB5D6-D26C-4C86-B1EE-EB05DCE0B8E074FDF3B3-1DE2-44F7-A5BA-B4A46139AB9A
  1. Heat small kadai and pour oil for tempering. Put mustard seeds and cumin seeds. When mustard splutter add a pinch of asafoetida, garlic flakes and one green chilli into it. Mix well and fry for a minute.AACB78D9-2491-4D54-BCF0-7CC6807B5C4D
  1. Pour this tempering onto the dal mixture and mix well. Furthermore boil for two more minutes and switch off the flame. 3817E5F9-9D0B-498A-A44B-D2F0943A97CB
  1. Transfer the drumstick leaves lentils into a Serving bowl and serve hot with steamed rice.981C737C-0DCB-4F65-88BB-4846E39C7DEC16092CA0-7F2E-4A1F-AC26-B5C9024DE8A5

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Bombay Rava Payasam/Rava Porridge

53F311D1-896F-4DE0-82CB-B3BE13C475AARava payasam 

Rava payasam is a delicious recipe which can be prepared anytime. Bombay rava is used to prepare the payasam. Bombay rava is roasted in few drops of ghee. Roasted rava is cooked in milk till it’s completely cooked. Crushed cardamom powder and few drops of rose essence are added to enhance the flavour. Dryfruits are roasted in ghee. Sugar and roasted dryfruits are added to the payasam. Here I present delectable dessert rava payasam to relish during special occasions. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham 

Course: Desserts/Sweets 

Cuisine: Indian 

Servings: 6-8

Ingredients:

Bombay rava: 3/4 th cup small 

Sugar: 1 1/2 cups

Milk: 750 ml

Cardamom pods: 5/6 nos.

Rose essence: Few drops 

Ghee: 2 tsp 

Almonds, cashews n raisins: Few 

Saffron strands: For garnishing.

Method of preparation:

  1. Take 3/4 th cup(small) of Bombay rava.A1A79561-CDED-459F-B0DD-602D88C28462
  1. Heat kadai, drizzle little ghee and pour Bombay rava into it. D42EB168-1DB1-4329-ADC0-06B6C27D696D
  1. Roast rava till nice aroma comes.
  1. Boil 750 ml of milk in  heavy bottomed vessel. 57C7428B-57B4-4031-A625-38EC18611A98
  1. Now slowly add roasted Bombay rava and stir continuously to avoid lumps.6D763257-108B-48F5-B932-ED67C1668753
  1. Cook on slow flame till it’s completely done. 2E77FC14-9C77-4F7B-8296-EA70103C1D96
  1. Add crushed cardamom powder and rose essence too. Mix thoroughly and boil furthermore for few minutes.F77E2AED-5F77-4A1E-A197-97AFB2F274E1
  1. Switch off the flame and add sugar into it. Stir continuously till sugar dissolves completely.
  1. Heat small kadai and pour two tsp of ghee into it. Add few dryfruits and roast them. 9B4466D8-6B3A-47F6-A61D-CF4A4FFCCF03
  1. Add the roasted dryfruits and mix well. DF217F64-87E4-4898-8FC8-429BFC61B252
  1. Transfer the rava payasam into a Serving bowl and garnish with few saffron strands. Now the yummy rava payasam is ready to serve and enjoy.13D4FBED-33D8-4718-9CFD-DE1C6994843C

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Bendakaya Vepudu/Ladyfingers Fry/South Indian Kurkure Bhendi

E5AEE9C6-25E3-4D3A-9985-D61E7FD5F42DBendakaya vepudu

This is super simple delicious recipe which can be prepared in a jiffy. One of the best recipes for potlucks. Chopped ladyfinger pieces are deep fried. Fried cashews, curry leaves and peanuts are added along with required amount of salt and chilli powder. Here I present tasty n crispy  bendakaya vepudu to relish anytime! Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham 

Course: Side dish 

Cuisine: Andhra/Telangana, India 

Servings: 4

Ingredients:

Ladyfingers: 300 gms. 

Oil: For deep frying 

Salt: As required 

Red chilli powder: 1 tsp 

Curry leaves: A sprig 

Peanuts: One tbsp

Cashews: One tbsp

Method of preparation:

  1. Take 300 gms. Of ladyfingers, rinse well with water and allow to dry completely. D4FDFF14-5738-446C-9CA8-EC51F71109BA
  1. Chop the ladyfingers into tiny pieces.8004A4BF-5AD4-4C91-9EF0-A74A4C75ED2F
  1. Heat oil for deep frying.EE909BB8-B636-4F01-8694-0EFDFF053CAD
  1. When the oil becomes hot, deep fry the pieces in hot oil.59F82C0C-F4C9-434B-9E92-CD3E20FA530A
  1. Fry them till they change colour and turn into crispy.408155C6-BCF2-47A9-9BC0-3C338F4CEE8A596E9A58-0620-433D-B875-67AEEE680227 
  1. Transfer them onto a plate containing kitchen paper towel to absorb excess oil.9944AC73-136C-4B2F-B485-CE0831D5FB57
  1. Likewise fry the ladyfingers pieces. I’ve fried them in two batches.E01AAC1C-0F3E-4885-A134-CFBC94011D75EEF58630-FDF7-4B7F-B6F6-C3215D32EB26
  1. In the same oil, fry peanuts and cashews separately.235CDFCC-B63A-4CA0-AEB3-2EA49F9DD84C494564D4-5B44-4790-89F9-FC1FA1691638
  1. Also fry curry leaves and transfer them onto a plate. 443E41B5-5AF0-452A-8524-D5C648A96220
  1. Transfer the fried ingredients into a bowl and add red chilli powder, salt. You can add garam masala, copra powder and garlic flakes too. Mix thoroughly.67F44918-DC51-4F07-8169-0595B3B168EB
  1. Transfer into a Serving bowl and serve with hot steamed rice or sambar rice.E5AEE9C6-25E3-4D3A-9985-D61E7FD5F42D

 

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Lunch Menu # 20

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Lunch Menu # 20

Today I’m posting my lunch menu, which is Ganesha Chaturthi festival thali(No onion no garlic)!! It comprises of kudumulu, undrallu, vadapappu, panakam, panchamritham, pesarapappu payasam, bendakaya kura, spinach dal, dal vada, steamed rice dolloped with ghee,  coconut chutney, papad, cut papaya pieces and curd. Here I present Ganesha chaturthi special lunch menu # 20 to relish! Njoy Cooking, Serving  n Savoring!

Eco friendly Ganesha🙏🏻(Today’s pooja)

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Naivedhyam – Offered to Ganesha!

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Click on the links for individual recipes

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Steamed Rice

Bhendakaya Karam Petti Koora (Spicy lady’s finger curry)

Vadapappu and Panakam

Pesara Pappu Payasam/Moong Dal Payasam

Masala vada

I’ve prepared dal vada without adding onion, ginger n garlic flakes.

Pidacha Kudumulu

Undrallu/Steamed Rice Rava Balls

Coconut Chutney/Kobbari Pachadi

Palakura Dosakaya Pappu/Spinach Yellow Cucumber Dal

Do not add garlic flakes while preparing tempering during special pooja rituals.

Curd

Panchamritham:

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Panchamritham is just adding five ingredients milk, sugar/honey, curd, ghee and banana/dates. Pomegranate seeds or grapes can also be added. Mix thoroughly and offer to God as naivedhyam. This is very easy and handy recipe like vadapappu n panakam. We prepare panchamritham almost for all recipes.

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Ganesha Chaturthi Recipes

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👆😍Abstract  painting of Ganesha(The Lord of New Beginnings) on canvas by my son when he was 9 years old  with the help of his drawing teacher. Many thanks to his art teacher 🙏🏻! 

Festive mood has come; pre- preparations have started, cleaning homes, grocery list, purchasing new clothes n goes on …..

Use Clay Ganesha Idol(Eco friendly)

Here are my few Ganesha chaturthi recipes 

Modak for Ganesh Chaturthi

DBCD9167-2337-4C12-BEF9-ACFA0DD58E59

Undrallu/Steamed Rice Rava Balls

AC7C1C91-D1BC-4286-85DE-DB4EF102351D

Pidacha Kudumulu

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Pesara Pappu Payasam/Moong Dal Payasam

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Tomato Rice

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Basundi

B71F14EB-A6BF-4DC7-8DD5-AB231BDEF40E

Coconut Burfi

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Kesar Badam Milk/Saffron Almond Milk

3BF968CB-357F-4439-AEB5-9C5DFA1C49ADKesar Badam milk

Kesar badam milk is very healthy drink which is rich in protein and calcium. The drink is prepared with milk, almonds and saffron strands. Almonds are low in carbohydrates and good in protein and fiber. Saffron strand has subtle flavor and imparts nice yellow colour when added to hot water/milk. Almond powder is prepared and added to the boiling milk. Saffron strands are added to two tbsp of hot milk and the mixture is added to the boiling milk. Required amount of sugar and crushed cardamom powder are added. Here I present  energy drink kesar badam milk which can be served either hot or chilled. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham

Course: Drinks

Cuisine: Indian 

Servings: 2/3

Ingredients:

Milk: 500 ml(Low fat)

Sugar: 5 tsp

Almonds: 20-25

Saffron strands: Few

Cardamom pod: 1 no.

Method of preparation:

  1. Soak almonds overnight and peel the skin of them.621A4D0F-5C84-450A-A00A-323955671AE0
  1. Allow them to air dry for 3/4 hours. 2841A41E-F110-464B-B2B0-8A38A80BEF65
  1. Take 20-25 nos. Of air dried almonds and transfer them into a mixer grinder. Few  almonds I’ve used to prepare aloo dum biriyani(Will post the recipe soon).F103E096-EAC7-4D98-A33C-9E690EA53D2E
  1. Grind them to a fine powder and keep aside.F1B0121E-DC0C-471D-8449-C10D09D7102F3FE0959B-87B0-4188-88FD-E31AC1B0DC00
  1. Take two glasses of boiled milk in a vessel and bring it to boil.F1DB07CF-FB00-4663-A377-FEBC2F8C74F4
  1. Pour some hot milk in a cup and add saffron strands into it. Allow it to soak for 10 minutes.C2229866-8C71-4193-918C-64AB7EE2A0B5862FE185-7F2C-4C8C-83C7-489817A9D1DB
  1. Add ground almond powder to the boiling milk and boil for few more minutes till the raw smell goes away.F1DB07CF-FB00-4663-A377-FEBC2F8C74F4
  1. Now add saffron milk and boil furthermore for two minutes. Also add crushed cardamom powder.8DCF164A-9BAD-4995-972D-87CF4079A8C5397FE57F-30F3-46BB-B776-1FAF4D56ABAD
  1. Switch off the flame and add required amount of sugar into it. Mix thoroughly till the sugar dissolves completely.1A39A86A-3B2E-4226-966B-CA995141F4AC
  1. Now the hot kesar badam milk is ready to serve. Relish hot or warm milk anytime. Refrigerate and serve chilled.967FC6AD-EB23-48ED-B390-0C119BF1EDEC

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Lunch Menu # 19

9F75C3FA-920B-47BF-90E7-A3A56D0C9D88Lunch menu # 19

Can’t take your eyes 👀😍 off!!!

Today I’m posting my lunch menu # 19. The festive meal is elaborate which comprises of small  banana slices, vadapappu, panakam , mudda pappu, pulagam, lemon rice and curd rice(Top row); kajjikayalu, chimmili, Rava laddoo, janthikalu, Oma podi, atukulapayasam, rice with sambar and carrot stir fry(Bottom row) along with salt. The special meal I’ve prepared on Varalakshmi vratham day and I’m posting now with all the recipe links. Usually we prepare nine varieties(Rava laddoo, kajjikayalu , chimmili, janthikalu, Oma podi, atukula payasam, pulagam, lemon rice and curd rice  along with other delicacies) for offering to God as naivedhyam for this special vratam. Soaked brown peas are also offered as naivedhyam to God and distributed later. Here I present my lunch menu # 19 (no onion no garlic) to relish during pooja rituals. Njoy Cooking, Serving n Savoring!

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Vadapappu and Panakam

Pesara Pappu/Plain Moong Dal

I’ve prepared mudda Pappu with toor dal similarly.

Pulagam/Steamed Rice With Yellow Gram

Nimmakaya Pulihora/Lemon Rice

Curd rice/Dadyodanam /Perugu Annam/Thairu saadam

Kajjikayalu/Half Moon Stuffed Pooris

Rava Laddoo

Chimmili/Sesame Jaggery Laddu/Til Aur Gur Ka Laddu

Janthikalu

Oma[Vom] podi/karappusa

Atukula Payasam/Riceflakes Kheer

Steamed Rice

Sorakaya/Bottle Gourd Sambar

Carrot Stir Fry

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Chimmili/Sesame Jaggery Laddu/Til Aur Gur Ka Laddu

9BEAF937-34EF-4A95-BE1C-04624DAA08B8Chimmili 

Chimmili is Andhra delicacy prepared with just two ingredients, sesame seeds and jaggery powder. We often prepare chimmili because of it’s enormous health benefits. Sesame seeds are good source of vitamins and minerals, specifically iron, calcium, magnesium, phosphorus and zinc. Jaggery is very good for constipation and also used to treat anemia because it has high content of iron. Usually chimmili is prepared for Varalakshmi pooja, nagula chavathi(Fourth day after Diwali) and Subrahmanya Sashti. Chimmili can also be used as a stuffing to prepare modak during Ganesha Chaturthi. Apart from poija rituals, this is also a must like pulagam(Posted earlier)  and given to girls who just entered into adolescence. The sesame and jaggery combo strengthen bones and purifies blood  and maintain good haemoglobin levels naturally. Here I present wholesome sweet chimmili to relish as an evening snack. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham 

Course: Sweets/Healthy Snacks 

Cuisine: Andhra/Telangana, India 

Servings: 20 medium sized

Ingredients:

Sesame seeds: 200 gms or one and half cups 

Organic jaggery powder: 3/4 th – 1 cup

Method of preparation:

  1. Take 200 gms. Of sesame seeds and dry roast them in a kadai for two minutes or till nice crackling sound comes. F3DF278D-1EE1-475A-82C7-0A4532948EAAEDAF35AB-D26F-4BD4-B49C-B2236D33D235
  1. Transfer them onto a plate and allow them to completely cool down.15B9760A-A374-47E0-B3BE-B155213A0C4C
  1. Now take a mixer grinder and put roasted sesame seeds. 
  1. Grind the roasted sesame seeds to a fine powder.EB02B9AF-A1C4-4868-A2D2-A1935091196F
  1. Now add organic jaggery powder and grind once again. D0FDA2D6-EFCA-4A92-AECC-E0D1A7BBDB50
  1. Transfer the ground mixture onto a vessel and make into medium sized balls. 52F44886-F2DC-48CF-92A9-67B70B3A7F0C
  1. Now the healthy dessert chimmili is ready to serve.9BEAF937-34EF-4A95-BE1C-04624DAA08B8

Tip:

I’ve prepared chimmili in a traditional way. You can add  two tbsp of roasted gram, ghee and dry fruits also. Cardamom powder can also be added.

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Kajjikayalu/Half Moon Stuffed Pooris

2737DA1F-8B2C-45E4-967F-D28D3002B50FKajjikayalu

Kajjikayalu is an authentic Andhra recipe. Kajjikayalu are prepared during any festival like Ganesh Chaturthi, Dussehra or Pongal. I’ve made them for Varalakshmi vratham. Kajjikayalu are prepared almost in all parts of India with different names and slight variations in ingredients also. 

Kajjikayalu – Andhra{Stuffing powder – semolina+ dry coconut + sugar + dry fruits of your choice  or  Roasted gram + sugar + dessicated coconut} 

Somasu – Tamilnadu { Same stuffing like Andhra}

Karjikai/karikadubu – Karnataka{Dry fruits + roasted sesame seeds + powdered white jaggery + desiccated coconut}

Karanji – Maharashtrian { Dry fruits + semolina + poppyseeds +  sugar }

Gujiya – Gujarati { Mava is used for stuffing along with dry fruits}

Nevris– Goan{ Stuffing is roasted poppyseeds/sesame seeds + fresh coconut + sugar + dry fruits}

My kajjikaya has the stuffing which is prepared with roasted gram, desiccated coconut and sugar. Here I present traditional recipe kajjikayalu crunchy  from outside and sweetness inside to relish during special occasions. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham 

Course: Sweets/snacks 

Cuisine: Andhra/Telangana, India

Servings: 20-25

Ingredients:

All purpose flour/maida: One and half cup

Salt: A pinch

Oil: 1 1/2 tbsp

Water: to knead the dough

Rice flour: 1/2 tbsp for rolling pooris(Helps to stay crunchy)

Oil: For deep frying { I’ve used 750 ml of oil because I made kajjikayalu, janthikalu n Oma podi on the same day one after other)

For stuffing:

Roasted gram/putnalu: One cup

Sugar: One cup(Adjust according to your preference)

Dessicated coconut: 3/4 th cup

Cardamom pods: 9/10 nos.

Method of preparation:

  1. Take one and half cups of maida flour in a broad vessel. 7BAEBD4E-EE4C-4974-A29D-EF3A9CD81674
  1. Add water, a pinch of salt and one tbsp of oil. Mix thoroughly and make a smooth dough. Now add remaining Half tbsp of oil and cover with wet cloth for 15-20 minutes. Meanwhile prepare stuffing for kajjikayalu.AB0C3EC2-C3E1-4D25-B454-F24B0B321C15
  1. Take mixer grinder, put roasted gram and cardamom pods. Grind to a fine powder.F4FBD3F6-4EF2-4B66-8F51-42B38C00BA96
  1. Now add the desiccated coconut powder and grind once again. EB58C066-36CA-4BE5-871A-C8C9699E7E56
  1. Also add sugar and make into fine powder. 2C9F1032-8953-4739-B2E2-0FDDDB9A4353
  1. Transfer the stuffing into a bowl and keep aside. 54F8C745-5F68-4DF6-BF88-18ACDDE4C055
  1. Now knead the dough thoroughly once again and make into small balls. 3D7FC6CF-AF95-467B-81F6-3591BB09EBA6
  1. Roll each ball into small poori by using rolling pin. Use rice flour to dust  pooris and also rice flour helps kajjikayalu retain its crunchiness even after 10-15 days.FD250699-A9F7-4C02-847A-75ECBB5009EC430C9151-890B-4349-9F7C-21533B3F1861
  1. Now take 1 or 2 tsp of stuffing and pour onto the prepared poori. Wet the edges with very little water and press firmly. Wetting with water helps the edges stick easily. E90F16F5-D373-4884-AA3E-435DEC06B0424CD0CBA4-F55B-40C4-AB50-B6E473F031C0
  1. Now move the kajjikayalu spoon (which has small wheel on the other side) along the edges to get nice shape. 26766209-DFBD-4EEC-832C-2B19DE5F41B2
  1. Similarly make all the kajjikayalu and keep aside. 5E8121B6-E22B-4CB5-9F2D-1E89D9BFCAB16BF44A28-1124-43C4-8648-87CBAE793A33
  1. Heat oil for deep frying.850EED98-BA46-446B-88B5-E5C7BC80E9B6
  1. When oil becomes hot, carefully drop the stuffed pooris. E76A42A8-63D2-49A5-AAC1-246262953094
  1. Fry them on high flame and transfer them onto a plate containing kitchen paper towel to absorb excess oil. A1029D6C-05E1-4C51-B40D-5232E5F1F122
  1. Likewise fry all the kajjikayalu in batches. 8EF81BF2-A16E-4315-8F4E-0C15C44F8AEA88A488C7-6E60-4E5D-A1EB-8DE2203AE218
  2. Allow them to come down to normal temperature. Store them in an airtight container.2737DA1F-8B2C-45E4-967F-D28D3002B50F

Prepared these as part of Varalakshmi vratam naivedhyams!

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Tips: 

  1. The outer layer for pooris can be prepared with wheat flour also. 
  1. I’ve prepared stuffing with roasted gram , sugar and desiccated coconut. If we add ghee n cashews or dry fruits that is called panchakajjayam means mixture of five ingredients. My mother used to give this powder for bommala koluvu tamboolam during Dussehra celebrations.

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Carrot Stir Fry

4148B984-B575-410F-831B-B2C04FEB58CBCarrot stir fry 

Carrot stir fry is a simple and easy recipe which can be prepared by anyone in no time. Carrots are chopped into tiny pieces and one tbsp of toor dal is added. Chopped carrots + toor dal are steamed in a pressure cooker along with rice to save energy and gas. Tempering is done with tempering ingredients. Steamed carrot pieces are sautéed in tempering adding required amount of salt and curry powder too to enhance the taste. Here I present delicious carrot stir fry to relish any day. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham 

Course: Side dish/accompaniments 

Cuisine: Andhra, India 

Servings: 4

Ingredients:

Carrots: 300 gms

Toor dal/pigeon peas: 1 tbsp

Salt: As required 

Turmeric: Generous pinch 

Curry powder: 1 or 2 tsp 

Curry leaves: 

Tempering:

Oil: 1 tbsp 

Mustard seeds: 1 tsp 

Bengal gram: 1 tsp

Black gram: 1 tsp

Cumin seeds: 1 tsp

Red chillies: 2 nos. 

Asafoetida: A pinch 

Method of preparation:

  1. Take 300 gms. Of carrots, rinse well with water. Trim the edges and Peel the skin. Chop them into tiny pieces.
  1. Now take pressure cooker, transfers the chopped carrots onto a plate and add spread toor dal onto them. Steam them for 5/6 whistles and switch off the flame.DB48DBBB-7C43-42F0-B6ED-64CAF15E4456
  1. Allow the pressure to settle completely. Open the lid of the pressure cooker.61E36470-4A4F-4F57-99ED-82F5F2FD9C97
  1. Heat kadai and pour oil for tempering. Put mustard, Bengal gram, split black gram with husk and cumin seeds. When mustard splutter add a pinch of asafoetida and broken red chillies. 2CAAE8AB-6FA9-4A42-8AA4-5A03827C4E8D
  1. Now add steamed carrots with toor dal and curry leaves too.EF329002-5813-4C55-9A33-4DAD57279379
  1. Now add required amount of salt and turmeric. Mix thoroughly and sauté for two minutes.201D4A29-9B27-41F9-BA92-2B0E278D2F6E
  1. Now sprinkle one tsp of curry powder into it. Mix thoroughly.F1B82955-7FE4-4941-A3DE-EBD8019F4D67
  1. Now the tasty carrot stir fry is ready to serve. Serve carrot stir fry with hot steamed rice and any vegetable sambar. 4148B984-B575-410F-831B-B2C04FEB58CB

Tip:

I’ve prepared beetroot stir fry/beetroot poriyal similarly with one beetroot. I’ve also added one tbsp of grated fresh coconut along with tempering. Remaining procedure is same as above. E2179485-BAEC-4E9B-A93C-5DB4AD04E1DBBB445FEC-66C6-4C51-BF90-CAEE7E8CA428

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