|
|
| Kothimira Perugu Pachadi |
A classic, versatile, refreshingly cool yogurt based chutney is Kothimira perugu pachadi which works great as a dip, a chutney with dosas, a raita with flavored rice or a simple pachadi with rice. One that can be prepared with effortless ease, a simple combination of fresh coriander, coconut and yogurt and perfectly seasoned with spices that further accentuates the chutney’s distinctive taste. A herby flavor with sweet overtones and green chillis providing a subtle spice kick - a pachadi that is sure to titillate your taste buds. |
|
Ingredients:
2 cups packed fresh coriander leaves
3/4 cup grated fresh coconut
1-2 green chillis
1 1/2 cups thick curd (adjust according to consistency required)
salt to taste
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
pinch of hing/asafoetida (optional)
8-10 fresh curry leaves
1/2 tsp split black gram (minappa pappu)
1/2 tsp chana dal (optional)
1 dry red chilli, de-seed and tear (optional)
1/2 tsp oil
1 Grind fresh coriander leaves, grated coconut, green chillis and salt to a fine paste without adding any water.
2 Transfer the ground paste onto a serving dish and combine with beaten curd.
3 Heat oil in a pan, add mustard seeds and let them pop, add the split gram dal, chana dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds. Turn off heat and pour over the coriander-curd mixture. Combine.
4 Serve with white rice or rotis. |
|
| Chintachiguru kobbari pachadi |
I chanced upon some fresh tender tamarind leaves while on a visit off the city limits. Its no longer available in the local subzi mandis/rythu bazaar and when I saw some fresh leaves, I just couldn’t resist the temptation. So with home grown freshly grated coconut, delicate raw tender leaves and a seasoning you can’t go wrong with, I made a simple pachadi to go with white rice. |
A pachadi with a pleasing sweet-tart flavor, a sort of compelling taste that makes one salivate and ask for more. The most nourishing, comforting and tantalizing tastes are brought forth through raw food and the simplest of ingredients and perfect for the nutrition conscious, reminding that they are eating right and light.:)
Chintachiguru Kobbari Pachadi Recipe
Preparation: 8-10 mts
Serves 3-4 persons
Ingredients:
2 cups tender tamarind leaves
1 cup grated coconut
1-2 green chillis
salt to taste
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
pinch of hing/asafoetida (optional)
8-10 fresh curry leaves
1/2 tsp split black gram (minappa pappu)
1-2 dry red chillis, de-seed and tear (optional)
1/2 tsp oil
1 Grind green chillis, tender tamarind leaves, grated coconut and salt. Sprinkle a tbsp of water only.
2 Heat oil in a pan. Add mustard seeds and let them pop, add the split gram dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds.
3 Pour this seasoning over the pachadi and combine. Serve with hot steamed rice and ghee. |
|
| Tomato Perugu Pachadi |
Yogurt based chutneys are an integral part of South Indian cuisine and in Andhra we prepare a range of these chutneys using vegetables, either raw or cooked. Prepared from different combination of vegetables and sometimes even fruits, they have good nutritional value, very simple to prepare and flavorful.
A classic chutney in our parts is tomato perugu pachadi where red tomatoes are sauteed in a seasoning of curry leaves, green chillis and mustard seeds before combining with beaten curd. Luscious ripe tart tomatoes, fresh low fat curds and hints of green chillis and coriander leaves define this tart, healthy and delicious chutney. It has a mingling of flavors with the right balance of sweet, sour and spicy notes. Goes good with both rice and chapatis.
Tomato Perugu Pachadi Recipe
Preparation: 15-20 mts
Serves 3-4 persons
Cuisine: Andhra
Ingredients:
2 large red ripe tomatoes, chopped
1 finely chopped onion (optional)
1 chopped green chilli
1 1/4 cups curd
1 tbsp coriander leaves
pinch of turmeric pwd
salt to taste
1 tsp oil
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
pinch of cumin seeds (optional)
pinch of hing/asafoetida (optional)
8-10 fresh curry leaves
1/2 tsp split black gram (minappa pappu)
1-2 dry red chillis, de-seed and tear (optional)
1/2 tsp oil
1 Heat oil in a pan. Add mustard seeds and let them pop, add the split gram dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds.
2 Add the chopped onions and green chillis and fry till transparent. Add turmeric pwd and salt.
3 Add the chopped tomatoes and cook for 6-8 mts or till they turn soft but not mushy. Turn off heat and cool.
4 Beat the curd till smooth. Combine the cooked tomato mixture with the beaten curd and garnish with fresh coriander leaves. Serve with white rice or rotis. |
|
| Vankaya Vepudu |
Today I’m blogging yet another version of the classic brinjal stir fry, a slight variation from vankaya kothimira vepudu. In this recipe sliced brinjals have be shallow fried before combining them in a sauteed onion-spice base.
Just ensure that the tender brinjals are not bitter and the resultant stir fry is satisfying on the palate and makes a great side with white rice and sambar. I used the left over stir fry as a sandwich filling with wheat bread and believe me, it tastes real good.
Vankai Vepudu Recipe
Prep & Cooking: 30 mts
Serves: 3-4
Cuisine: Andhra..
Ingredients:
1/4 kg purple brinjals, slice them into thin small slices
big pinch turmeric pwd
1 tbsp oil
salt to taste
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
3/4 tsp cumin seeds
12-15 curry leaves
Make a coarse paste:
2 small onions
3-4 green chillis (adjust)
3-4 garlic cloves
1″ ginger piece
2 tbsp coriander leaves
1 tbsp mint/pudina leaves (optional)
1 Heat half a tbsp of oil in a cooking vessel. Add the sliced brinjals and stir fry them till they are three-fourth cooked. Constantly stir fry to ensure they don’t burn or stick to the pan. Add salt and turmeric pwd and remove.
2 In the same pan, add the remaining oil. Add the mustard seeds and let them pop. Add cumin seeds and curry leaves and toss about for 8-10 seconds.
3 Add the ground paste and saute for 8-10 mts or till the rawness of onions disappears.
4 Add the stir fried brinjal pieces and combine well and let it simmer for 10 mts. Stir inbetween. Adjust salt.
5 Garnish with fresh coriander leaves and serve with hot rice. |
|
Dondakaya Pulusu Recipe
Prep & Cooking Time: 30 mts
Ingredients:
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp grated ginger
2 garlic cloves, crushed
2 red dried chillis, de-seed
1/2 tsp fenugreek seeds
10-12 curry leaves
2 onions, finely chopped
pinch of turmeric
salt to taste
1 tsp chilli pwd
1 tsp daniya pwd
1/2 kilo tindora, finely sliced
small lemon sized tamarind ball (extract juice)
1 tbsp grated jaggery
Procedure:
1 Soak the tamarind in 2 cups of warm water for 10 mts. Extract juice and keep aside.
2 Heat oil in a skillet and when hot, add the mustard seeds and let them splutter, add cumin seeds, ginger, garlic, fenugreek seeds, red dried chilli and curry leaves.
3 Toss them for a few seconds and don’t allow the fenugreek seeds to burn, they should turn slightly red.
4 Add the onions and saute till brown, add turmeric. Now add the tindoora pieces (cut lengthwise) and fry for two minutes and cover with lid and cook on medium heat.
5 Add dhaniya powder, salt and chilli pwd. Add the tamarind juice and grated jaggery and cover with lid and cook on medium heat.
6 Cook till the tindoora turns soft and the sauce thickens.
You can serve with rice or chapathi. Hope you enjoy this recipe as much as I did in preparing and presenting it to you. Thank you, Sailaja.:) |
|
Royallu Mudda Kura Recipe
Marination: 30 mts Preparation: 30 mts
Serves 4-5 persons
Cuisine: Andhra
.
Ingredients:
1/2 kg shelled, remove head, tail and de-vein, washed fresh prawns
2 big onions, finely sliced
1 tsp red chilli pwd (adjust)
big pinch turmeric pwd
salt to taste
15-20 fresh curry leaves
1/2 tbsp oil
Make a paste:
4-5 garlic flakes
1 tbsp coriander seeds
2-3 cloves (lavanga)
1″ cinnamon (dalchini)
1/2 tbsp khus-khus (poppy seeds) -soak in warm water for 10 mts
2″ fresh coconut piece
1 Marinate the prawns in salt, turmeric pwd and chilli pwd for half an hour.
2 Make a paste of the all the ingredients mentioned in ‘make a paste’, adding 1-2 tbsps of water.
3 Boil the marinated prawns till they are almost done, approx 4-5 mts (for small to medium sized prawns and for larger prawns, boil for 7-8 mts)
4 Heat oil in a cooking vessel, add the onions and curry leaves and saute till the onions turn transparent.
5 Add the paste and combine well and cook on medium heat for 4-5 mts, stirring constantly as you will find that the mixture sticks to the vessel.
6 Add the boiled prawns with any left over water, if any. Cook on low heat till the prawns cook in the curried paste, approx 8-10 mts. There should be no water content and stir fry till the curry coats the prawns and appears like a stir fry dish.
7 Serve with hot steamed rice or rotis. |
|
Kodi Guddu Mungakaya Kura Recipe
Preparation: 30 mts
Serves 5-6 persons
Cuisine: Andhra
.
Ingredients:
6 boiled eggs, make small slits lengthwise along the egg
1 drumstick, cut into 2 inch pieces
2 onions, finely chopped
1 large tomato, finely chopped
1 tsp red chilli pwd (adjust)
1/2 tsp coriander pwd
salt to taste
coriander leaves for garnish
1/2 tbsp oil
For poppu/tempering/tadka:
1/2 mustard seeds
1 dry red chilli, de-seed and tear (optional)
3-4 crushed garlic flakes
14-15 fresh curry leaves
1 Drizzle oil in a cooking vessel, once hot and roast the boiled eggs on medium heat, tossing them for 1-2 mts. Sprinkle a pinch of turmeric pwd and toss again. Remove and keep aside.
2 In the same vessel, add the drumstick pieces and toss them for a minute. Remove and keep aside.
3 Add the remaining oil and once hot, add mustard seeds and let them pop. Add the red chilli, garlic flakes and curry leaves and toss for a few seconds till the flavors come out but don’t burn them.
4 Add the onions and saute till they turn transparent. Add the chilli pwd, coriander pwd and salt, combine.
5 Now add the chopped tomatoes and drumstick pieces and cook for 2-3 mts, combining them often, on medium heat.
6 Add the boiled and roasted eggs and combine. Cook on low heat covered for two minutes.
7 Add two cups of water, increase heat and bring to a boil. Reduce heat to medium and cook covered till it forms a thickish gravy, approx 10-12 mts.
8 Garnish with fresh coriander leaves and serve with hot steamed rice. |
|
Mamidikaya Pulusu Recipe
Preparation: 30 mts
Serves 4-5 persons
Cuisine: Andhra
.
Ingredients:
1 mango (thotapuri variety), skin, de-seed and cube
1 drumstick, cut into 2 inch pieces (optional)
2 medium sized onions, finely chopped onions
2 green chillis
14 -15 curry leaves
1 tsp red chilli pwd (adjust)
1-1 1/2 tbsp jaggery, grated (adjust)
small lemon sized tamarind ball, extract pulp
salt to taste
coriander leaves for garnish
1/2 tbsp oil
For poppu/tempering/tadka:
1/2 mustard seeds
1/4 tsp methi seeds
1/2 tsp cumin
1 dry red chilli, de-seed and tear
big pinch asafoetida
1 Heat oil in a pan. Add mustard seeds and let them pop, add the cumin, methi, red chillis and asafoetida and toss for a few seconds till the flavors come out but dont burn them.
2 Add the curry leaves, onions, green chillis and saute till the onions turn transparent. Add the chilli pwd and salt and combine.
3 Now add the mango cubes and drumstick pieces and cook for 2-3 mts, combining them often, on medium heat.
4 Add the grated jaggery and cook for another minute. Add the tamarind pulp along with two cups of water.
5 Pressure cook upto one whistle and turn off the flame. Once the pressure is released, open the lid and see if the mango has been cooked and turned soft. If not, let it cook uncovered till the mango pieces turn soft. Once cooked, garnish with coriander leaves.
6 Serve with hot steamed rice.
Note: Don’t pressure cook the mango for more than one whistle as the mangoes might get gooey and try to use Kashmiri chilli pwd |
|
Mamidikaya Kobbari Pachadi Recipe
Preparation: 20 mts
Serves 4-5 persons
Cuisine: Andhra
.
Ingredients:
1 cup of freshly grated coconut
3/4 cup raw mango, peeled and grated (if mango is too tangy reduce)
1 1/2 tbsps coriander seeds
3/4 tsp cumin seeds
5 dry red chillis (increase or decrease to suit your spice level)
7-8 garlic flakes
14 -15 curry leaves
salt to taste
1 tsp oil
For tempering/poppu/tadka:
1/2 tsp mustard seeds
8-10 fresh curry leaves
1/2 tsp split black gram (minappa pappu)
1-2 dry red chillis, de-seed and tear
1/2 tsp oil
1 Heat oil in a pan. Add cumin, coriander seeds and red chillis and fry them for 2 mts on medium heat. Add the garlic flakes and curry leaves, fry for another mt. Remove from pan and cool.
2 Once cool, grind the spices to a coarse pwd and then add the grated coconut, mango and salt and grind to a coarse paste by adding very little water. A stone mortar is recommended to crush them but you can use a blender too.
3 Heat oil in a small pan. Add the mustard seeds and let them pop. Add the split black gram and let it brown. Add the curry leaves and dry red chilli and toss them for a few seconds till the flavors come out.
4 Turn off heat and add the seasoning to the ground mango-coconut pachadi and combine.
5 Serve with hot steamed rice and ghee.
|
|
Vankaya Kothimira Vepudu Recipe
Prep & Cooking: 30 mts
Serves: 2-3
Cuisine: Andhra.
Ingredients:
1/4 kg purple brinjals, slice them thin lengthwise
big pinch turmeric pwd
1 tbsp oil
salt to taste
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
3/4 tsp cumin seeds
big pinch asafoetida
12-15 curry leaves
Make a coarse paste:
1 small bunch coriander leaves (half a cup)
3-4 green chillis (adjust)
1″ ginger
1 Heat oil in a cooking vessel. Add the mustard seeds and let them pop. Next add cumin seeds, curry leaves and asafoetida and toss about for 8-10 seconds.
2 Add the brinjal slices and combine well with seasoning. Add salt and turmeric pwd and cook for 3-4 mts on high heat stirring continuously.
3 Reduce heat and cover with lid and let the brinjals simmer for 10-12 mts. Stir inbetween.
4 Once the brinjals are almost cooked, add the ground paste and adjust the salt. Combine well and cook uncovered on low heat for another 10-12 mts.
5 Garnish with fresh coriander leaves and serve with hot rice. |
|
Ripe Mango Salad Recipe
Preparation: 5 mts, chilling time: 20 mts
Serves 3-4 persons.
Ingredients:
1 1/2 cups ripe mango cubes
1 tbsp olive oil
1 small onion, chopped
1 tsp lemon juice
red chilli flakes for seasoning or pepper` |
|
|
