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Posts tagged ‘andhra food’

Bachhali Koora Pappu/Malabar Spinach Dal

Bachhali Koora Pappu

 This greens is not a spinach family but is called as Indian spinach,Red vine spinach,Malabar Spinach and so on.It has a thick fleshy leaves.Easily available in India…Grown in many Homes too.It is also called as climbing or creeping spinach avalable in dark purple also.

Bachhali koora/Malabar Spinach

This Greens are high in Vit A,Vit C,Iron and Calcium and is also a rich source of Soluble Fibre.

Can be used in Dals,Stews ,or along with vegetable curries.Tastes good with Potatoes.

Ingredients

Toor dal/Kandi pappu – 2 small cups

Onion – 1 chopped

Green chillies – 5 chopped

Tomato – 1 chopped

Tamarind – few pieces wash and soak

Garlic cloves – 3

Turmeric powder – little

Salt to taste

Coriander powder – 1/2 tsp

For Tempering/Talimpu

Oil – 2 tsp

Mustard – 1/2 tsp

Red chillies – 3 slit

Curry leaves – 1 sprig

Garlic cloves grated – 2 large cloves

Onion – few slices

Method

Pick only leaves and wash under running water and chop finely.

Chopped Greens/Bachhalikoora

 

Wash and boil the toor dal with enough water, a tsp of oil,chopped onion,green chilli,tomato,chopped greens,garlic,turmeric and coriander powders in a pressure cooker.

Normally I add any greens after cooking dal first,but as these leaves are thick added along with the dal and boiled.

When done ,mash the dal adding salt and tamarind pieces(soaked) and place on heat again and keep stirring for few mins  and turn off heat.

Prepare the Tempering by heating  oil in a small pan and spluttering mustard and frying the remaing ingredients and when all is browned add to the dal and mix.

Bachhali koora Pappu/Malabar Spinach Dal Curry

Serve with Rice or Rotis/Chappatis

 

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Pappu Charu (A Thin Lentil Stew/Soup)

Pappu Charu

This dish is a must in every Andhra home almost everyday in some homes.This is a tasty dish served with white steamed rice along with any vegetable fry ,Pappad and pickle with a little ghee ,which makes the family lunch a tasty thali.

Ingredients

Toor Dal/Kandipappu/Pigeon pea – 1 cup

Onion – 1 med chopped

Tomato – 1 small chopped

Green chilli – 1 chopped

Curry leaves – few

Garlic – 2 pods

Turmeric powder – 1/6 tsp

Red chilli powder – 1/2 tsp

Coriander – 1/2 tsp

Tamarind juice – 1 cup

Fresh coriander – a handful chopped

For tempering/Tadka/Talimpu

Ingredients for Tempering

Oil – 2 tsps

Mustard – 1/2 tsp

Cumin/Jeera – 1/2 tsp

Curry Leaves – few

Red chillies – 5 small round

Garlic – 2 pods crushed

Method

Wash and boil toor dal with enough water in a pressure cooker along with all the ingredients mentioned above ,Except Tamarind and fresh coriander.

When dall is boiled turn off heat and let the pressure released and now mash well,add salt and tamarind juice and 3-4 cups of water and bring to a boil.

Adjust the tamarind according to your taste.

Prepare the tempering,by heating oil in a small pan and spluttering the seeds first and then add garlic and onionmas they turn brown add the curry leaves and red chillies and fry.

Tempering

Add this to the boiled dal(Pappu Charu).

Adding To dal

Serve hot with Rice.This goes well with Idlis Also.

Plain Dosa with Peanut Chutney

Plain Dosa with Peanut Chutney

 
Ingredients for Dosa Batter

Dosa rice or any normal rice – 3 cups
Urad Dal (Split black gram) – 1 cup
Channa dal (Split Garbanzos) – 2 tbsps
Methi seeds – 1 tsp

Method

1.Wash and soak the above ingredients for at least 5-6 hours and Grind to a smooth batter along with a handful of cooked rice.
We can also use rice flakes (Atukulu) while grinding just wash and soak 3-4 mins in water and add to the rice dal mix to get brown dosas.
2.Leave overnight to ferment.the next day add salt and water to the required quantity to get pourable consistency.
3.Prepare dosas by heating the griddle or nonstick tawwa and spread the batter by rotating the ladle to make paper thin crispy dosas apply oil and turn the other side till done.And remove from tawa and repeat the process for more dosas.

See the chutneys and Pickles category for Peanut Chutney…. or any chutney you like…

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