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Posts tagged ‘Andhra recipe’

Dahi Vada

Dahi Vada

This is really a cool summer special home recipe,Can get in hotels but prepared at home is so special,fresh and healthy.Can be served to kids or older persons at home..They love it coz This dish is Soft,creamy,delicious and Yummy.With creamy fresh yoghurt tempered and added to the prepared normal vadas.This can be served as a breakfast,brunch or evening snack.

For Vadas 

Prepare Vadas as per the recipe post  shown in South Indian Breakfasts



For this Dish you can prepare Vadas with only soaked dal and adding salt and baking soda.And avoiding other ingredients to get much softer vadas.

For Dahi vada/Perugu Vada or Vada with Tempered yoghurt.

Ingredients for Tempered Yoghurt.

Yoghurt/Fresh Curd – 2-3 cups whisked

Ginger – a small piece grated with a zester or thin side of a grater

Green chilli –  1  sliced

Fresh coconut – 2 tbsps grated

Salt – 1/2 tsp

For Tempering

Oil – 1 tbsp

Urad dal – 1/2 tsp

Mustard – 1/4 tspRed chillies 2 – deseeded

Curry leaves – 1 sprig


Take a large bowl and add the yoghurt,salt,ginger,green chilli,fresh coconut and 1/2 cup of water and mix well and set aside.

Prepare tempering by heating a small pan andadding oil and spluttering mustard seeds and adding urad dal,red chillies and curry leaves and frying 2-3 mins and pouring over the yoghurt mixture.

The tempered yoghurt is now ready.

To assemble the whole dish ,First take 1/2 cup of plain yoghurty and add 1 cup of water and whisk to get thin butter milk and keep.

Take a large shallow glass dish and dip each vada in the buttermilk to get soaked and place in the glass dish side by side can place upto 10 vadas and now pour the tempered yoghut over the soaked vadas and see they all are immersed well.

Vadas with Tempered Yoghurt

Now sprinkle finely grated Carrot,Finely chopped fresh Coriander on top.

keep for atleast half an hour before serving.

Dahi vada topped with finely grated Carrot and Fresh Coriander


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.


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


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.


Add this to the boiled dal(Pappu Charu).

Adding To dal

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

Stuffed Tindly Curry(Gutti Dondakai Koora)

Stuffed Tindly Curry



Tindly – 500 gms wash,trim edges and slit lengthwise ,let one edge be intact.

Slit tindly


Tamarind –  a marble size soak in hot water extract pulp 1 cup

Oil – 4 tbsps

Dry chillies – 3 slit

Curry leaves – few

Mustard – 1/2 tsp

For Masala,Dry roast

Dry Roast the Ingredients

Peanuts – 3 tbsps

Cashews – 6

Sesame seeds – 2 tsps

Coriander seeds – 1 tsp

Cumin/Jeera – 1/2 tsp

Cloves – 4

Cinnamon – 1 ” pc

Saute in Oil

Sauteed Onion and Garlic

Onion – 2 med chopped

Garlic – 2 pods sliced


Grind all the ingredients in to powder after roasting, and add the onion and garlic sauteed in a tsp of oil and two tbsps of tamarind pulp and make paste.

Place a pan and fry the slit tindly for 5-10 mins,till slightly brown as shown.

Slightly Fried Tindly


When done cool and Stuff the masala paste into the tindly.

Stuffed Tindly


Place the same pan and add the 2 tbsp oil and splutter mustard and add dry chillies and curry leaves and add the stuffed tindly and remaining masala and stir gently  for 2 mins and add the tamarind pulp and 1/4 cup water.

Cover cook 5-10 mins on low till oil separates,taste and adjust salt and turn off heat.

Stuffed Tindly Curry

Serve hot with rice or chappatis.Great for lunch.

Methi Moong Dal (Menthikoora Pesara Pappu)

Methi Moong Dal

I have tried many combinations with the moong dal,like various vegetables and green leafy veggies all are good and this too is simple and tasty.we can add mango instead of tamarind to this dal if desired.


Moong Dal – 1 big cup Dry roast slightly and wash.

Methi/fenugreek leaves – 1 small bunch,pick leaves only

Green chilli – 2-3 chopped

Onion – 1 chopped

Tomato – 1 chopped

Tamarind – 1 marble size

Turmeric powder – 1/6 tsp

Coriander powder – 1/2 tsp

For Temperng

Oil – 1tbsp

Mustard and cumin – 1/2 tsp together

Garlic – 2 pods crushed

Curry leaves – few

Red chillies 2 deseeded and slit


Cook the roasted and washed mong dal in the pressure cooker along with all the ingredients and 3 cups of water for 7-8 mins and turn off heat.

Open the lid and add salt and mash well and keep.

Prepare tempering with the things by frying in oil and add to dal and mix.

Serve hot with white rice and desired vegetable fry ,fish fry or chicken fry for wholesome lunch.

Check recipes for tasty Fish or Chicken Fries in the Seafood or Chicken Categories in this Blog..Enjoy…

Mutton Gongura

Mutton Gongura

Mutton Gongura is one of the Andhra Special Non-Vegetarian Curry,loved by all.Served at special occations  and even cooked as a home special,Cherished by everyone who likes the taste of this sour greens (Gongura/Sorrel Leaves).

First to prepare the Mutton Curry


Mutton – 500 gms with bone

Onion – 1 large finely chopped

Tomato – 1 large finely chopped

Curry leaves – few

Ginger garlic paste – 2 tsps heaped

Red chili powder – 1/2 tsp

Turmeric powder – 1/4 tsp

Coriander powder – 1 tsp

Salt to taste

Oil – 2 tbsps

Spice powder – (Cloves – 3,Cinnamon – 2″ pc,Cardamom – 2,Peppercorns – 6)


Wash and drain the mutton and keep.

Prepare the spice powder by using mortar and pestle as this is a small quantity,No need to roast just powder and keep.

Heat a pressure pan,add oil and fry the onions till light brown,then add the ginger garlic paste and fry well,Now add the mutton and stir till all the liquid evaporates.

And add the curry leaves,spice powder,redchili powder,Turmeric powder,Coriander powder and salt and fry 2 mins.

Now add the chopped tomatoes and cover cook till soft and add 1 cup of water and pressure cook 7-10 mins.Turn off heat and keep.

To  prepare Gongura

Gongura (Sorrel Leaves) – 1 bunch

Methi (Fenugreek) leaves – a handful

Fresh coriander – a handful

Green chilies – 6-7

Onion – 1 large – chopped

Tomato – 1 med chopped

Turmeric – 1/6tsp

Salt – 1/4tsp

Water – 1/2 cup


Pick the leaves of gongura,methi and fresh coriander,Wash and drain well.

In a vessel place gongura,methi,onions,tomato,green chillies,turmeric,salt and water.Cover the vessel and cook till water evaporates  on med-low heat.

Now add the chopped fresh coriander and mash well or just pulse twice in the blender.

Add this gongura mixture to the cooked Mutton Curry and combine well.

Heat a tsp of oil and fry 2-3 slit green chillies and few curry leaves and add on top for flavour.

Serve with Spice Flavoured Rice or Coconut rice(Kobbari Annam)..See the Rice Specials  category in this blog.

Spice Flavoured Rice

Recipe for this rice  given in Rice specials.

Dondakaya (Tindly) Fry with Coconut Powder

Dondakaya (Tindly) Fry With Coconut Powder


Dhondakai(Tindli) Fry with Coconut Powder


Dondakai (Tindly) – 500gms
Oil – 2 tsps
Turmeric powder – 2 pinches
Salt – 2 pinches
Prepared Coconut powder – 3 tbsps ( See Recipe For Coconut powder in Home made Spice Powders)


1.Wash and drain the vegetable and cut into thin long strips,Heat the pan and add oil,then the sliced tindly and fry till brown and sprinkle salt and coconut powder( this has little salt in it ) so adjust salt while using.
2. Mix well for few mins and turn of heat and serve with rice or chappatis.

This is Basic Method of preparing Vegetable Fries in Rayalaseema…A part o f Andhra.We can do the same with potato,Brinjal, cabbage and any beans variety….Simply superb.

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