KARIVEPAKU MIRIYALU KARAM

• 

INGREDIENTS

Chana dal – 1/2 cup

Urad dal – 1/2 cup

Black pepper- 1 1/2tbsp

Cumin seeds – 2 tsp

Garlic – 1/4 cup cloves with skin

Fresh curry leaves – 3 cups loosely packed

Oil – 1 1/2 tsp

Salt to taste

Lemon juice – 1tbsp

Ripe green chillies/ dry red chillies – 12 to 15 slit (adjust according to your spice level)

Asafoetida – 1/2 tsp

METHOD

1. Heat 1/2 oil in a pan and add ripe green chillies and fry on low flame for 4 to 5 minutes. Keep it aside.
2. In the same pan, add 1 tsp of oil. Roast chana dal and urad dal until they turn golden.
3. Then, add black pepper and roast for another 2 to 3 minutes on low flame.
4. Add curry leaves and fry on low flame for 4 to 5 minutes.Switch off the flame and add asafoetida and cumin seeds.
5. Cool it and transfer it to a mixer jar. Add salt and grind it to a coarse powder.
6. Lastly, add fried green chillies and garlic and grind again.
7. Transfer it to a bowl. Add lemon juice and mix well. Check out the seasonings.
8. Transfer it to a glass jar. Serve with hot rice and ghee.

TELAGAPINDI TEEPI KOORA

INGREDIENTS

Telagapindi – 1cup

Onions – 2 medium size cut into small chunks

Green chillies – 4 slit

Salt to taste

Turmeric powder – 1/4 tsp

Jaggery – 1/4 cup

Water- 1 1/2 cup

Milk – 1/2 cup

Chopped onions – 1/4 cup for serving

*Grind it to a powder

Coriander seeds – 1 1/2 tbsp

Cumin seeds – 1 tsp

Dry red chilli pieces – 1/3 cup [ adjust according to your taste ]

TALIMPU

Oil – 1/4 cup

Peeled garlic – 1/4 cup [ adjust according to your taste]

Cumin seeds- 1/2 tsp

Curry leaves – few

*This recipe was handed down to me by my mother in law.

METHOD

1. In a mixie jar, grind coriander seeds and cumin seeds into a powder. Then add red chillies and grind it to a coarse powder and keep it aside.
2. Heat oil in a pan and add peeled garlic. Fry on low flame till the garlic becomes light brown in colour.
3. Then, add cumin seeds and all the remaining ingredients and fry for few seconds.
4. Then, add chopped onions and green chillies. Mix well. Add salt and turmeric powder.
5. Fry for 3 to 4 minutes and add masala powder. Cover and cook on low flame till onions are transparent.
6. Then, add telagapindi powder and fry on low flame for 3 minutes.
7. Add milk, water and mix well . Cover and cook till the water evaporates.
8. Fry on low flame for 2 to 3 minutes. Then add jaggery powder.
9. Cover and cook on low flame till the jaggery absorbs into the curry.
10. Mix in intervals. Cook another 3 to 4 minutes on low flame .
11. Switch off the flame and serve with raw onion pieces.

MENTHI KOORA PAPPU

• 

INGREDIENTS

Pesara pappu [ moong dal ] – 1/2cup

Medium size onion – 1 [cut into chunks]

Green chillies – 3 slit

Turmeric powder – 1/4 tsp

Salt to taste

Water – 1 1/2 cup

Finely chopped fenugreek leaves – 3/4 cup to 1 cup [ loosely packed and washed]

TALIMPU

Ghee – 1tsp

Oil – 1tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/4 tsp

Fenugreek seeds – 1/4 tsp

Garlic – 3 cloves mashed

Dry red chillies – 4 pieces

Curry leaves – few

Method

1. Wash moong dal and cook with chopped onions, green chillies and water.
2. Cook on low flame till the dal is 3/ 4 cooked . [dont mix]
3. Then, spread washed fenugreek leaves and cover and cook on low flame for 5 minutes. [dont mix the dal]
4. Open lid. Add salt and turmeric powder and mix well.
5. Heat ghee and oil in a pan. Add mustard seeds and let them splutter.
6. Add all the remaining ingredients one by one and fry for few seconds.
7. Pour the cooked dal over the talimpu and mix well.At this stage, if the dal is too thick,add water and mix well.
8. Cook for 1 to 2 minutes and switch off the flame.Goes well with rice and roti.