Senagapindi Karapusa

Sev recipe is the South Indian snack recipe which is called as Omapodi in Tamil and Karapusa in Telugu.  The senagapindi Karapusa is mostly used in many of the street foods.  Chaat without karapusa does not have that crunchy feel while crushing made in different variations.  The Senagapindi Karapusa is a very common snack in Andhra Pradesh which is very easy to prepare and quickly.  The karapusa is prepared using besan and some rice flour. The Senagapindi karapusa tastes excellent when taken over a cup of hot tea or can be garnished over home made chaat.  Let us now see how to make the Senagapindi karapusa.


Ingredients required :

• 1 cup of rice flour
• 1 1/4 cup of Besan ( senaga pindi )
• 1/4 tsp red chilli powder  (optional)
• 1/2 tsp powdered vaamu/ajwain (optional)
• Salt for taste
• 1 tbsp of hot ghee or oil
• Oil for deep frying

Method of making sengapindi karapusa :

• Put together rice flour, gram flour, salt, hot ghee or oil, chilli powder  and ajwain and combine well. 
• Now add water slowly  little by little to make a soft dough, just soft enough that it is pressed through easily with the janthikalu/chakali press. Test the dough for salt before deep-frying.
• Heat a wide heavy bottomed vessel with enough oil for deep frying. Take the janthikalu gottam aka murukku press and use the disc with smallest holes. 
• Fill half of the press with the dough and once the oil is hot, reduce to medium flame and using circular motion, press the jantikalu gottam to make concentric layers of the sev dough. 
• As you press the dough into the hot oil, you will find the oil froths up in bubbles which will eventually subside as the sev turns to a golden shade. Remember the frying has to be done on medium flame to achieve that golden color and crispness.
• When the sev turns a golden color, turn over to the other side and let it also cook to a golden brown. Use a slotted ladle to remove onto an absorbent paper and cool. Repeat the same process till the rest of the dough is done. Cool completely before storing in an air tight metallic container.

If you found this post helpful,  then you can share it with your Facebook friends or Twitter followers today.  Also please post your comments after reading this article...   If you want to know about more Andhra chutneys,  you can visit my other blog on Telugu Pachallu.  

How to make Tomato Dosa recipe

Are you bored of traditional dosa? Do you want to have a tangy twist to the normal dosa?  Then why dont you try out this yummy tomato dosa.  The tomato dosa is so scrumptious that you will start preferring this dosa than the normal dosa.  Tomato dosa is a healthy dosa as it has less calories than the normal dosa.

The fermentation of batter is not required, the tanginess of the tomato itself is enough for the batter.  It is a kind of instant dosa though there is a soaking process of 2 to 3 hours involved.

Idli and dosa are normal South Indian breakfast items.  Some times they are made for dinner also.  So normally we have a stock of idli dosa batter in the refrigerator.  But making the same dish every day or on regular basis is a bit boring and there are times when we forget to grind the batter.  In such cases, this instant no ferment dosa ( Tomato Dosa ) comes to rescue.  Let us now see how to make the tomato dosa... 

Ingredients required :

• Raw rice -  1 1/4 cup  
• Tur dal -  2 tbsp
• Both above items soaked in water for 2 to 3 hours
• Chopped tomatoes -  2 to 3
• Grated fresh coconnt ( optional ) --  2 tbsp
• Dried red chillies, de-seed and tear -  2 to 3
• Grated jaggery -  1 to 2 tbsp
• Chopped coriander leaves -  1 tbsp
• Salt to taste
• Oil as required

Method of making Tomato Dosa :

• First drain and grind smoothly the rice and tur dal with chopped tomatoes, dried red chillies, grated fresh coconut, jaggery, coriander leaves, salt and little water to form a dosa-like batter
• Heat griddle on a high flame till hot, reduce heat, pour a laddle full of dosa batter, spread the batter with the bottom of the ladle evenly making circles to form a dosa shape and drizzle with some oil along the edges
• Cook on medium heat for 1 to 2 minutes and increase to high flame for a few seconds and flip the dosa on the other side and cook for 20 seconds or till done.

Now the hot tomato dosa is ready. It can be served with any Podi like Chinta Chiguru Podi,  or Karivepaku Podi,  or Kobbari Podi.  The Tomato dosa can also be served with any chutney like Coconut chutney,.

If you found this post helpful,  then you can share it with your Facebook friends or Twitter followers today.  Also please post your comments after reading this article...   If you want to know about more Andhra chutneys,  you can visit my other blog on Telugu Pachallu.  

We can also make Tomato Nilava Pachadi using the tomatoes..  

Dosakaya Pappu - Dal with yellow cucumber

The dosakaya pappu or the dal with yellow cucumber can be served with hot steaming rice or with chapathi.  We can also prepare Dosa Avakaya or Dosakaya Pachadi using the yellow cucumber.  It hardly takes around 25 to 30 minutes to prepare the Dosakaya Pappu.  One good way to show affectin to our loved ones is to serve them with a dal dish which has dosakaya in it . Dosakaya pappu is a classic Andhra pappu kura that is packed with nutrition with an irresistible flavour.  This is one of the high protein dish!  Now let us see how to make Dosakaya Pappu..

Ingredients required :

• Tur Dal ( Kandi Pappu )  --  1 cup
• Dosakaya ( yellow cucumber )  - 1 or 1 1/2 
• Chopped Onion -  1 no
• Chopped tomato ( optional )  - 1 no
• Turmeric powder -  a big pinch
• Green chillies slit lengthwise -  3 to 4 nos
• Chopped ginger -  1/2 tbsp
• Water -  2 cups
• Salt to taste

For seasonng /popu :

• Mustard seeds -  1 tbsp
• Cumin seeds -  1/2 tbsp
• Garlic cloves crushed -  3 to 4 nos
• Oil  -   2 tbsp
• Fresh curry leaves -  12 to 14 nos
• Dry red chillies de-seed and tear -  2 or 3 nos

Method of preparation of Dosakaya Pappu:

• Put Dosakaya mukkalu ( cubed pieces ), dal, onions, tomatoes, green chillies, ginger and turmeric powder in a pressure cooker.  
• Add 2 cups of water to above mixture and pressure cook for 3 whistles.  Cook till dal is cooked
• Now heat oil in a heavy bottomed vessel, add mustard seeds and as they splutter, add cumin seeds, garlic, red chillies and curry leaves and stir fry for few seconds
• Add this to the cooked dal and combine well.  Cook on  a slow flame for few minutes till you get the consistency of your choice.

Now the Dosakaya Pappu is ready to serve.  Serve this dosakaya pappu with hot steaming rice and a dollop of ghee.

If you found this post helpful,  then you can share it with your Facebook friends or Twitter followers today.  Also please post your comments after reading this article...

If you want to know about more Andhra chutneys,  you can visit my other blog on Telugu Pachallu.  

Planning your breakfast

We all know about the common saying ‘Breakfast like a king, lunch like a common man, and dinner like a pauper!’ but have you ever wondered why? We do not eat anything through the night, that is, we fast all night. In the morning, we need to break this fast with nutritious and energy-packed food. Breakfast is like fuel for our body and mind. Having a good sumptuous breakfast can keep you cheerful, energetic and attentive all day long. It can also help you manage your weight better, because breakfast kick-starts your metabolism the right way and avoids binging on calorie-laden snacks in the mid-morning. In short, breakfast makes you beautiful inside and out.

Here are some facts about Breakfast....

• Breakfast must be had within two hours of waking up.
• The breakfast should be rich in nutrients like calcium, iron, protein, B-vitamin and fiber.  So always try to include lot of vegetables, fruits and nuts in the breakfast
• If you plan to take 5 cups of fruits and vegetables in a day,  try to include at least one cup in your breakfast
• Those who take breakfast regularly are more likely to be in the ideal weight range as their metabolism is better.  So those who want to control weight should never skip breakfast.
• The breakfast provides brain with glucose at the right time.  Those who take breakfast regularly have good memory power and concentration.  They also lead happier stress-free life.

Now let us see how to plan your breakfast....

•  Plan your breakfast menu for the whole week in the weekend itself so that you can finish your shopping at one go. This will also give you enough time to prepare batters, masalas, etc.
• At least make sure you decide the previous evening, so that you can do the soaking, grinding and other preparations earlier.
•  Choose items that you and your family will enjoy having, so that your day will start on a cheerful mood.
• Ensure a good variety. You will get bored if you have the same cereals, idlis or parathas every day. So pick flavourful breakfasts from different cuisines, so there is a delightful surprise on the table each morning.
• Try to have breakfast together, so that the family gets some time to bond before diving headlong into the busy day.
• If any of you have to leave early, plan to make breakfasts that can be had on-the-go or packed in a tiffin dabba, so that they can still have their breakfast on time. No compromise!
• On oh-so-busy days, work in at least a milkshake or a smoothie to make sure you do not step out on an empty stomach.

Andhra style Kandi podi - Tur dal powder

The kandi podi is an authentic Andhra recipe packed with full of proteins and fiber.  The kandi podi is a staple food in Andhra houses.  When Kandi podi is mixed with hot rice with a dollop of ghee, it taste awesome.  Let me first explain what is meaning of a PODI for all my non-south indian friends. A Podi is a dry chutney made from lentils and spices mixed.  It is generally used with hot rice or Dosa  Idli.  Any podi has finger licking taste. There are many varieties of Podis famous in Andhra Pradesh some of which are Chintaaku podi,  Karivepaku podi, Endu kobbari podi,  Nuvvula podi to name a few..

In this article we will see how to make Kandi Podi.. Kandi podi is prepared of dry roasted dals (lentils) with other spices to give a nice aromatic fragrance and delicious to eat with plain rice and ghee. this is another form of gunpowder make with tur dal and very famous in Andhra Pradesh. 

INGREDIENTS:

• 2 Cup Roasted Gram Dal
• 1/2 Cup Toor Dal
• 1 Cup Garlic , Peeled (Optional)
• 2 tsp Cumin Seeds
• 10-12 Red Dry Chillies
• Salt
• 1/4 tsp Turmeric Powder ( Optional)
• Few Curry Leaves

Method of making Kandi Podi:

• Dry Roast Roasted Gram Dal, Toor Dal, Curry Leaves, Red Chillies,  Garlic, Cumin Seeds Separately. Allow it cool for sometime.
• In a Mixer jar, mix everything . Add salt  and Turmeric Powder. Blend till Powder Form.
• Serve with Hot Rice and Pickle. Enjoy finger licking taste..

The garlic is only optional.  If you dont want garlic,  you need not add it.. The kandi podi can be stored for months.  It tastes excellent even if you dont use garlic...

If you found this post helpful,  then you can share it with your Facebook friends or Twitter followers today.  Also please post your comments after reading this article.

If you want to know more about making andhra style pachallu ( andhra style chutneys ), please visit my blog on Telugu Pachallu...

We can also make Kandi Pachadi using the tur dal.   to know more about making Kandi Pachadi, read my article on how to make Kandi Pachadi...

Chintaku Podi - Chinta chiguru podi

The chinta chiguru or the chintaku is a famous item in Andhra for making a podi or a pappu or pachadi.  Most of the kitchens in Andhra are loaded with various podi mixes and pickles which comes handy when we are lazy to cook anything.  Just prepare some plain rice and eat the rice with these powders and pickles along with ghee which is very delicious meal.

Lot of podis are made in Andhra pradesh which include kothimira podi ( coriander leaves podi), pudina podi, curry leaves podi, garlic podi, kandi podi, munagaaku podi ( drumstick leaves powder ). to name a few..  We can make a podi called chintaaku podi or chinta chiguru podi using the tender tamarind leaves which are available only in spring season.   We can also make Chinta chiguru pappu  or chinta chiguru pachadi using these tender tamarind leaves...   Chintaku(Tamarind leaves) podi is really tasty with the natural hint of tangyness it gets from tamarind leaves.We usually store a pack of dried tamarind leaves all through the year and make this podi when ever we want.   In this article we will see how to make Chintaaku Podi....

Ingredients required :

• 1 heaped cup dried tender Tamarind leaves
• 6-8 Red chillies
• 1/3 cup Groundnuts
• 1 tbsp grated dry Coconut
• 1 tbsp white Sesame seeds
• 3-4 Garlic pods with skin(optional)
• 1 tsp Oil
• Salt to taste

Method of making chintaaku podi:

• Use the tender tamarind leaves which are dried in sun until completely dry,might be for 2-3 days consecutively.
• Dry roast groundnuts until the skin turns brown and once they are cool,remove the skin and keep them aside.
• Dry roast sesame seeds and keep them aside.
• Keep the dry coconut in sun for some time or you can even dry roast the grated dry coconut for a minute.
• Heat oil in a kadai/pan and add red chillies and remove them and keep aside.
• In the same kadai add tamarind leaves and fry for 3-4 mins on low flame until they are slightly crisp and keep them aside.Let all these fried ingredients come to room temperature.
• Grind groudnuts,sesame seeds,dry coconut,red chillies and salt to a fine powder.
• Add fried tamarind leaves and grind again to a fine powder.Check the taste and add more salt if required.
• Add garlic pods and run in whipper mode to crush the garlic pods little bit.
• Cool the powder and store it in air tight clean container.

Serve this chintaaku podi with steamed rice and ghee.. You can adjust the red chillies according to your spice levels. The ground nuts quantity also can be increased a bit more if you like the taste.  This chintaaku podi can be stored for upto a month under normal conditions and can be stored upto 3 months if you keep in a refrigerator

If you found this post helpful,  then you can share it with your Facebook friends or Twitter followers today.  Also please post your comments after reading this article.

If you want to know more about making andhra style pachallu ( andhra style chutneys ), please visit my blog on Telugu Pachallu...

Chinta chiguru pappu - Tender tamarind leaves dal

The tender tamarind leaves are available only in early spring season.  Lot of delicious preparations are made using the chinta chiguru or the tender tamarind leaves in Andhra cuisine like the Chinta chiguru pachadi, chinta chiguru pappu or chinta chiguru podi..  These sour green leaves when combined with a dal lend the dish a pleasingly wonderful flavour with a delicate undertone or sourness.  Now let us see how to make Chinta chiguru pappu with the tender tamarind leaves..

Ingredients required :

• Chinta chiguru ( tender tamarind leaves )  -  1 cup
• Remove the leaves from the stalks 
• Tur dal ( red gram )  -  1/2 cup
• Finely chopped onion  - 1 no
• Green chillies ( slit length-wise )  -  5 to 6 nos
• A pinch of turmeric powder
• Salt to taste

For tempering :

• Mustard seeds -  3/4 tbsp
• cumin seeds -  3/4 tbsp
• 5 to 6 garlic pods or asafoetida
• dry red chillies - deseed and tear into two -  3 to 4
• curry leaves -  12 to 14 

Method of preparation of Chinta chiguru pappu :

• Wash the tur dal and add 1 1/2 cup of water, turmeric, onion and green chillies to the washed dal and allow it to cook till half done i.e the dal should be half cooked
• Slightly crush the tender tamarind leaves with the hand and add to the half cooked dal.  Cover and cook on low flame till the leaves and dal are fully cooked and soft
• Now heat oil in a pan and add mustard seeds and allow them to splutter.  then add cumin seeds, dry red chillies, garlic and curry leaves and fry for few seconds till you find the flavo of the spices
• Add this tempering and salt to the cooked dal-tender leaves mixture, combine and cook for a minute.  Now turn off the flame and leave covered for a few minutes before serving

Serve this hot chinta chiguru pappu with hot steamed rice, ghee, pickle of your choice and papad or appadalu..

If you found this post helpful,  then you can share it with your Facebook friends or Twitter followers today.  Also please post your comments after reading this article.

If you want to know more about making andhra style pachallu ( andhra style chutneys ), please visit my blog on Telugu Pachallu...

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Andhra style Gongura Pappu - Red sorrel leaves dal

The gongura pappu is one of the favourite dish of many of the telugu speaking people in Andhra pradesh and Telengana.  The Gongura pappu is the most delicious pappu recipe from Andhra cuisine.  It is very simple to make the gongura pappu made with gongura leaves and tur dal.. 

We have two types of gongura leaves available -  the one with the red colored stalks ( Erra gongura ) and the other with regular greenish colored stalk ( Tella gongura ).   The gongura leaves when cooked with dal or pickle has a very distinctive sour taste of its own which wakes up palatte and makes you crave its unique taste.  It tastes great with hot rice or a roti and chapati.  The best way is the combination of the Gongura pappu with hot rice, ghee and papad.  The gongura has many culinary uses, the most popular is the Gongura pickle and Gongura Pachadi.   It is widely consumed in Guntur area of Andhra pradesh.  Gongura is most popular in hotels, restaurants, eateries and food courts.  Gongura is also called as Puntikura in Telengana region.  Now let us see how to make Gongura Pappu..


Ingredients required :

• Sliced onion -- 1 no
• Garlic crushed -  6 nos
• Peanuts -  1/4 cup ( optional )
• Dry red chilles -  3 to 4 nos
• Cumin seeds - a pinch
• Mustard seeds -  1 tbsp
• Oil - as required
• Gongura leaves / Sorrel leaves -  1 bunch
• Tur dal  - 1 cup
• Salt to taste
• Curry leaes ( chopped )  -  2 springs
• Green chillies - 5 to 6 nos
• Left over water of boiled dal -  1 cup ( keep aside after cooking dal )
• Turmeric powder - 1 pinch

Method of preparation :

• First seperate the Gongura leages.  Wash them and drain the water completely and keep it aside after chopping the leaves finely
• Pressure cook the dal with a pinch of turmeric powder along with peanuts ( optional ) until soft.  Keep peanuts in a small cup and pressure cook along with the dal.
• Now heat oil in a pan, add mustard seeds, cumin seeds, dry red chillies and saute them.
• When cumin seeds sizzle,  add the crushed garlic, sliced onions, turmeric powder, chopped curry leaves, green chillies, salt and mix them well.
• Once onions turn transparent, add the gongura leaves along with left over water of boiled dal and cook it for about 5 minutes
• Then add the boiled dal and cook till gravy looses its mushy consistency.
• Switch off the heat.  

Now delicious and tasty gongura pappu is ready to serve. Serve with hot steamed rice and a dollop of ghee.  Also please dont miss the Gongura Pachadi Recipe ( Andhra Style )

If you found this post helpful,  then you can share it with your Facebook friends or Twitter followers today.  Also please post your comments after reading this article...

The Gongura pachadi is also a very famous chutney made with gongura leaves in Andhra pradesh.. If you want to know about how to make Gongura pachadi,  please read my article on how to make Gongura Pachadi recipe..

Andhra style Mamidikaya pappu - Mango Dal

The mamidakaya pappu or the mango dal is one of the classic pappu ( dal ) of Andhra Pradesh.  The mamidakaya pappu is very delicious and is the most favourite dish for all of the telugu people in Andhra as well as Telengana.  It is very simple and easy to make the Mamidikaya pappu which is made with mango and tur dal.  

In Andhra Pradesh,  the pappu is mostly made with vegetables like bottle gourd, ridge gourd, tomato, spinach and even with raw mangoes.  The mamidikaya pappu made with raw mangoes is one of the common pappu made in Andhra.  Now let us see how to make this Mamadikaya Pappu or the Mango dal..  The receipe below can be served for 4 to 5 people

Ingredients required :

• Tur dal ( Kandi Pappu ) / Red gram -- a small cup
• Peeled and chopped raw mango pieces -  1 cup
• Turmeric powder -  a big pinch
• Red chilli powder -  1 table spoon
• Onion -  1 no chopped
• Chopped ginger - 1/2 tbsp
• Salt to taste
• Water -  2 or 3 cups

For tempering ( popu ) :

• Mustard seeds -  1/2 table spoon
• Cumin seeds -  1/2 tbsp
• Dry red chillies, deseed and tear -  3 nos
• Curry leaves - 10 to 12
• Oil -  3 tbsp
• Asafoetida -  a small pinch

Method to make Mamidikaya Pappu:

• Put dal, mango pieces, ginger, turmeric powder and red chilli powder and a small pinch of asafoetida in a pressure cooker.  Add 2 to 3 cups of water and pressure cook upto 3 or 4 whistles.  
• Now turn off the flame and keep aside
• Heat oil in a heavily bottomed vessel, add mustard seeds and as they splutter, add cumin seeds, red chillies and curry leaves and stir for half a minute.  Now add a small pinch of Asafoetida.  
• Add this to the pressure cooked dal along with salt and mix well.  Cook on a slow flame for 5 to 6 minutes without lid or till you get consistency of your choice. 

Now the Mamidikaya pappu is ready to be served.  Serve with hot white rice and appadam.

You can also make  pickle using mangoes.  The Mamidikaya Avakaya is a famous andhra style mango pickle.  To know more about mamidikaya avakaya please read my article on how to make Mamidikaya Avakaya... 

If you liked this article,  please post your comments.... 

Andhra style Miryala charu - Andhra peppar flavored rasam

The Rasam or Charu as it is traditionally called in telugu is an essential part of the traditional Andhra meal.  In Rayalaseema area this recipe is called as Miryala Charu  ( Peppar rasam ) and in Telengana area it is called as Neella charu.  The miryala charu has many health benefits.  This peppar flavoured charu is seasoned with asafoetida and garnished with fresh coriander leaves works as a antidote for running nose and fever.  Now let us see how to make miryala charu.

Ingredients required :

• One or two large tomatoes chopped into small pieces
• 5 to 6 curry leaves
• 2 tbsp cooked and mashed tur dal
• 1/4 tbsp of turmeric powder
• Small lemon sized tamarind - extract juice in half cup of water
• Jaggery -  1/2 tbsp ( optional )
• Salt for taste
• Water -  3 to  4 cups

Preparation : 

You need to make the Rasam powder as follows.   Roast and grind to a fine powder the following items.

• 1 tbsp of Tur dal
• 2 tbsp of peppar corn ( Miryalu )
• 1 1/2 tbsp of coriander seeds ( Dhaniyalu )
• A pinch of menthulu ( fenugreek seeds ) 
• 3/4 tbsp of cumin ( jeela karra )

For seasoning /popu: 

• Mustard seeds -  1/2 tbsp
• Asafoetida ( Inguva ) -  1/4 tbsp
• Dry red chilli ( deseed and tear )  -- 1 or 2
• Few fresh curry leaves
• Oil or ghee -  2 tbsp

Method of preparation of Miryala charu :

• Add  3 cups of water in a deep vessel and heat it by adding chopped tomatoes, tamarind extract, salt, turmeric powder and few fresh curry leaves and a pinch of jaggery ( optional ) and bring to boil.   continue to boil for 3 minutes
• Add the ground charu podi and mashed dal and cook for another 5 minutes.
• Now heat oil in a pan, add mustard seeds till they splutter.  As they splutter add red chilli and curry leaves and stir fry for few seconds.  Add asafoetida and turn off heat.
• Add this to the Rasam ( Charu ) and combine.  Turn off the heat and cover with lid.  Garnish with coriander leaves.

Serve this miryala charu with white hot rice and appadams..  Please post your comments if you liked this article...

How to make Andhra style Menthi Kura Pappu

Menthi Kura pappu is prepared using tur dal and fresh menthi leaves.  The menthi kura pappu is very nutritious andhra style dal.  This nutritious and protein packed dish is a perfect summer time meal.  You need to use Tur dal for making Menthi kura pappu.  The pappu tastes best with soft chapattis, roti or a paratha.  It can also be served with steamed plain rice and you an add papad too..  Let us now see how to make Menthi kura pappu..

Ingredients required :

• Menthi akulu ( fenugreek leaves ) washed -  1 1/2 cup
• Tur dal  ( Kandi pappu,  red gram )  -  1 1/2 cup
• Medium sized onion chopped finely -  1 No
• Finely chopped tomato -  1 No. ( optional )
• Green chillies slit lengthwise -  5 to 8 ( as per taste )
• Turmeric -  1/2 tbsp
• Dry red chillies ( deseed and tear into pieces -  3 nos
• Garlic flakes slightly crushed -  5 nos
• Chopped ginger -  1 Tbsp
• Curry leaves -  12 nos
• Cumin seeds ( Jeela karra ) -  1 tbsp
• Mustard seeds ( Avalu ) -- 1/2 tbsp)
• Salt -  1 tbsp of little more based on requirement
• Oil - as required
• Chopped coriander seeds for garnishing
• Water - 2 cups

Method of preparation of Menthi kura pappu :

• Heat a table spoon of oil in a pan and add the mustard seeds and let them splutter. then add the cumin seeds, slightly crushed garlic, whole red chillies and curry leaves and fry for a minute or so.   This is called as Popu or talimpu in telugu
• Now add the chopped onions, chopped ginger and green chillies and fry for 2 to 3 minutes on a medium flame.  Add the chopped tomatoes and saute for 3 minutes. Remove the heat
• Add this tempering mixture and turmeric to Tur dal and add 2 cups of water in a pressure cooker
• Now add the washed menthi akulu ( fenugreek leaves ) on top and pressure cook upto 4 whistles or until tur dal is soft.  
• Wait till pressure is released and remove the lid
• Now add salt to this cooked mixture and mash with ladle till all items are mixed well.
• Garnish with coriander leaves.

Now the Menthi kura pappu is ready for consumption.   Serve this nutritious and tasty menthi kura pappu with hot rice and ghee, papad and vadiyaalu which gives you a complete meal.  The menthi kura pappu can also be served with chapattis and rotis..

We can also make Menthi kura pachadi or Menthi kura chutney using the fenugreek leaves. To know more about how to prepare the pachadi,  please read my article on how to make Menthi Kura Pachadi.....

If you liked this article,  please provide your comments.....

How to prepare Nuvvula Podi

The nuvvula podi is prepared using white sesame seeds, lentils, garlic and spices which are roasted and ground to a coarse powder which gives an aromatic flavour.

The sesame seeds are used in variety of Andhra vegetarian preparations like Pulihora, Nuvvula annam, Nuvvu pettina gutti vankaya kura etc..  Sesame seeds gives a special flavor to the dish to which it is added.  Sesame seeds are very rich in proteins and are highly nutritious.  Now let us see how to make Nuvvula Podi.

Ingredients required :

• White sesame seeds -  2 cups
• Senaga pappu ( bengal gram ) -  1/2 cup
• Minapa pappu ( split black gram dal ) -  1/2 cup
• Cumin seeds - 1 table spoon
• Dry red chillies -  7 to 8 nos
• Coriander seeds -  2 table spoons
• Crushed garlic pods - 10 nos
• Salt to taste
• Oil - 1 table spoon

Method of preparation of Nuvvula Podi :

• Add a tbsp of oil in a pan and add the Bengal gram and split black gram dal and fry them on medium heat till they turn red. Please dont  burn them. Keep tossing them around continuosly. Remove from pan and keep aside to cool.
• In the same pan add the cumin and coriander seeds and toss them on medium heat till they turn brown..approx 2-3 mts. Remove from pan and keep aside.
• In the same pan add the dry chillis and toss them for 2 mts. Remove and keep aside to cool.
• Now add the sesame seeds ( Nuvvulu ) and toss them until they are crisp and roasted till they turn brown color.  
• Now turn off the flame and cool all the ingredients
• Once they are cool, you can grind the dals first ( coarse ) followed by coriander, cumin seeds and red chillies and grind them again.  Keep aside for cooling
• Next add sesame seeds ( Nuvvulu ) and garlic pods and grind for 5 seconds only ( it should not form like a paste ) to make a coarse powder.  Mix it with the earlier ground spices and add salt.  Store the nuvvula podi in an air-tight container

The nuvvula podi can be served with steamed rice and ghee.

Nuvvula Pachadi also can be made using the sesame seeds.   To know more about making Nuvvula pachadi,  visit my article on how to make nuvvula pachadi...

Chukkakura pappu - Khatta palak dal

Even though Andhra is famous for its pickles, podis and chutneys, the telugu people also make a range of dals ( pappu ) with a whole host of greens and vegetables.  A dal with greens that is a breeze to prepare despite long list of ingredients is the Chukkakura pappu.  The chukkakura pappu is a classic down to earth Andhra recipe which is nutritious, full of iron and protein and a flavour which is irrestible with finger licking goodness.  The Chikkakura pappu is one of the favourite pappu of telugu speaking people. One advantage of Chukkakura is that it cooks very quickly.  Chukkakura is a green leafy vegetable which is mildly sour in taste and found very common in any part of Andhra pradesh.   In this article we will learn how to prepare Chukkakura Pappu..

Ingredients required :  

• Tur dal / red gram dal / Kandi pappu --  1 small cup
• Onion -  1 no  chopped
• Tomato -  1 no  chopped
• Turmeric powder -  1 big pinch
• Green chillies -  3 to 4 nos cut lengthwise
• Chopped ginger -  1/2 tsp
• Salt to taste
• Water - 2 cups

For seasoning / popu :

• Garlic cloves crushed -  3 to 4 nos
• Red chillies dry, deseed and tear -  2 nos
• Mustard seeds -  1/2 tsp
• Fresh curry leaves -  12 to 15 nos
• Oil  -  2 tsp

How to make Chukkakura pappu :

• Place Tur dal, Chukkakura leaves, onions, tomatoes, green chillies, ginger and turmeric powder in a pressure cooker.  Add 2 cups of water and pressure cook upto 2 or 3 whistles.   Cook till dal is almost cooked
• Now heat oil in a heavy bottomed vessel, add mustard seeds and as they splutter, add cumin seeds, garlic, red chillies and curry leaves and stir fry for few seconds
• Add this to the pressure cooked dal and combine.  Cook on a slow flame to medium flame for few minutes.

Serve the Chukkakura pappu with steamed hot rice and ghee..

We can also make Chukkakura Pachadi using Chukkakura leaves.   

Andhra style Gutti Vankaya fry - Stuffed brinjal fry recipe

Gutti vankaya fry made with roasted brinjals is one of the perfect side dish with steamed rice.  The telugu people of Andhra Pradesh immensely love the Vankaya or the brinjal especially in its stuffed avatar.  The best and favourite way to eat brinjal in Andhra and Telengana regions is in the form of Gutti Vankaya fry.  The Gutti vankaya is unique in terms of the texture and flavor.

The secret behind the andhra style gutti vankaya fry is the unique combination of spices and lentils roasted perfectly and ground to a coarse powder which works as stuffing.  The stuffed brinjals are slowly roasted to perfection with a featherly touch of a tamarind.  Some jaggery is also added to the gutti vankaya fry. This Gutti vankaya fry can be served with hot steamed rice, pappu, papad.  A meal with Gutti vankaya fry makes it as a perfect meal.

We have to select fresh, tender and glossy purple baby brinjals for making Gutti vankaya fry in order to make it tasty.  Please dont use brinjals which are light, hollow and have wrinkled skin.  The lentins used to be roasted in a slow flame till red to have good taste.  Let us now see how to make Gutti vankaya fry recipe.

Ingredients required :

• Baby egg plants or purple brinjals -  300 to 350 grams..  wash make + quarters with stalk and apply oil
• Jaggery -  1 tsp
• Tamarind -  small gooseberry size soak in 1/3 cup of warm water and extract juice
• Salt as required

For stuffing :

• Coriander seeds -  1 1/2 tbsps ( Dhaniyalu )
• Chana dal ( Senaga pappu ) -- 2 1/2 tbsp
• Urad Dal ( Minapa pappu ) -  1 tbsp
• Cumin seeds ( Jeera ) -- 1/2 tbsp
• Red chillies -- 4 to 5 nos.  tear and de-seed
• Sesame seeds -  1 1/2 tbsp ( nuvvulu )
• Methi seeds ( menthulu ) -- 1/2 tsp
• Salt to taste  - 1/2 tsp

For tempering:

• Oil  -  2 to 3 table spoons
• Mustard seeds -  1/2 tbsp
• Asafoetida -  1/4 tsp
• Curry leaves -  few leaves

How to make gutti vankaya fry :

• Add 1/2 tsp oil in a wide cooking vessel, add coriander seeds and stir fry till it turns slightly dark in color. Remove. 
• Similarly, add channa dal and urad dal, roast till them till they turn red and remove. Dry roast dry red chillis, methi seeds, and cumin together till the methi seeds turn red in color. (ensure methi seeds are nicely roasted) Add sesame seeds and roast for a min and remove. Cool the dry roasted ingredients.
• Add salt to the roasted ingredients and grind them all together to a coarse powder. Stuff each brinjal with the coarsely ground powder.
• In the  same vessel, add the remaining oil, add mustard seeds and allow to splutter. Add asafoetida and curry leaves and toss them for a few seconds. Place the stuffed brinjals as a single layer and cook on high flame for 3 mins.
• Place  a lid and let them cook on low flame for 12 mins. Keep checking on them at regular intervals and flip them over to ensure they don't burn or stick to the pan.
• Continue to roast the brinjals without the lid for another 10 mins on low flame. Check at regular intervals and flip over. Sprinkle the tamarind extract over the brinjals along with the grated jaggery and, 1/2 tsp salt and continue to cook them till they turn soft. It should take approx 15-20 mins for the brinjals to be well roasted. There will be no moisture left.
• Do check if salt is required and adjust salt accordingly.

Serve with steaming hot rice and a dollop of ghee along with papad.

If you found this post helpful,  then you can share it with your Facebook friends or Twitter followers today.  Also please post your comments after reading this article...   If you want to know about more Andhra chutneys,  you can visit my other blog on Telugu Pachallu.

Endu kobbari podi - spiced dry coconut powder

One of the culinary delight of South Indian kitchens is the Podi, a dry spice-mix where a combination of spices, lentils, herbs or leaves are roasted in oil and ground to make a powder.  These podis are eaten along with tiffins like idli, dosa or upma and also along with steamed rice with ghee.  

Most of the south indian kitchens store at least 2 to 3 varieties of home made podis in bottles as these podis have a life of 4 to 6 weeks.  It is very simple to make aromatic, packed with proteins, easy on stomach and tasty, these podis are essential accomplishment for a typical vegetarian thali meals.  Today we will see how to make Endu kobbari Podi or the dry coconut spice mix powder in this article.  Now let us see how to make Endu kobbari podi  or the spiced dry coconut powder.  


Ingredients required:

• Minapa pappu ( black gram dal )  -  1/2 cup
• Senaga pappu ( bengal gram )  -  1/2 cup
• Oil or ghee for roasting the dals and coconut -  1 table spoon
• Dried red chillies -  8 to 10 nos   tear into two and de-seed
• Half a dried coconut, grated or finely sliced
• Garlic cloves -  10 to 12 nos
• Salt for taste

Method of preparation of Endu kobbari podi:

• First grate or slice the dried coconut into small thin pieces
• Now heat a table spoon of oil or ghee in a heavy bottomed vessel and roast the dals and dry red chillies on low heat till light brown color and release of flavor.
• Remove them and let them cool
• In the same vessel add the grated or sliced coconut pieces and roast on a low heat for 5 minutes. 
• Once the dals, red chillies and coconut pieces are cool, place them along with garlic cloves and salt in  a blender and grind them to make a powder.
• This can be stored in an air tight container

This Endu kobbari podi can be served with south indian tiffin items like Dosa, Idli, Upma and also can be served along with steamed rice with a combination of ghee

If you want to know about how to make Kobbari Pachadi, please read making kobbari pachadi..

How to make Karivepaku podi - Curry leaf powder

Karivepaku podi - spiced curry leaves recipe

Any South Indian meal is incomplete without taking some kind of podi ( spice powder ) and it is essential item on the dining table whether it is breakfast or lunch.    The curry leaves provides us with many health benefits like boosting iron levels, controlling blood sugar levels, flushing toxins from stomach and aids in digestion.   So people with low iron levels will be benefited by consuming curry leaves powder or the Karivepaku podi.

If you take one table spoon of the karivepaku podi with rice in the beginning of a meal aids in increasing appetite.  The karivepaku podi can also be taken along with upma, idli, pongal or even with dosa.  So today we will see how to make curry leaves spiced powder called as Karivekaaku podi or the karepaaku podi made from curry leaves, lentils and spices.  Now let us see how to prepare Karivepaku podi.

Ingredients required:

• Curry leaves -  2 cups
• Senaga pappu ( bengal gram ) - 4 table spoons
• Minapa pappu ( urad dal )  -- 2 table spoons
• Cumin seeds ( Jeera )  -  1 table spoon
• Coriander seeds -  1 1/2 table spoon
• Dried red chillies -  8 to 10
• Lemon sized tamarind
• Salt to taste
• Oil -  1 1/2 table spoon

Method of preparing Karivepaku podi:

• Add one  tbsp of oil in a pan and add the Bengal gram and urad  dal and fry them on medium heat till they turn red. Please do not  burn them. Keep tossing them around continuously. Remove from pan and keep them aside
• Now add the cumin and coriander seeds and toss them on medium heat till they turn brown..approx 2-3 mts. Remove from pan and keep aside.
• Add dry chillies and toss them for about 2 minutes.  Remove and keep them aside
• Now add one table spoon of oil and add the curry leaves and toss them till they are crisp and roasted.  Turn off the heat and allow all ingredients to cool down
• After everything is cool, grind the dals first followed by coriander, cumin seeds and red chillies and grind again
• Add tamarind ball and grind.  Remove them and keep aside
• Now add curry leaves and grind to make a powder ( note that all ingredients should be cool before grinding ).  Mix it with the coarsely ground spices and salt and store in an air tight container.
• Serve the Karepaaku podi with steamed rice and ghee.

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