BACHALI KOORA SENAGA PAPPU

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INGREDIENTS

Chana dal – 1 cup washed and soaked for 1/2 an hour

Finely chopped bachali koora – 4 cups washed and keep it aside.

Medium size onions -2 cut into 2 pieces

Green chillies – 3 slit

Water – 4 cups

Tamarind juice- 4 tbsp semi thick liquid

Jaggery – 3/4 cup to 1 cup according to your taste

Red chilli powder – 2 tsp

Salt – 1 tbsp

Turmeric powder – 1/4 tsp

Talimpu

Ghee – 2tbsp

Oil – 1 tbsp

Mustard seeds – 1/4 tsp

Urad dal – 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds – 1/2 tsp

Garlic – 6 mashed

Dry red chillies – 8 pieces

Curry leaves – 1/4 cup

If you want to cook this recipe in karthika masam for puja, you can avoid onions and garlic.

Method

1. Boil senagapappu with 2 cups of water in a pressure cooker on high flame for 1 whistle.
2. Reduce flame to low and cook for 4 minutes and switch off the flame.
3. Allow the pressure to release. Add washed bachali koora, onions, green chillies and 2 cups of water.
4. At this stage, if you want to add kanda [yam] pieces, you can add.
5. Pressure cook on high flame for 1 whistle and reduce flame to low.
6. Cook for 6 to 8 minutes and switch off the flame. Allow the pressure to release.
7. Add tamarind juice, red chilli powder, turmeric powder, salt and jaggery.
8. Mix well and bring it to a boil. Cook on medium flame for 5 minutes.
9. Meanwhile, heat ghee and oil in a pan. Add mustard seeds and let them splutter.
10. Add all the remaning ingredients one by one. Fry for few seconds and add cooked dal over talimpu. Mix well.
11. Adjust seasoning and cook till the water evaporates.
12. Dal should be semi liquid. Serve with hot rice and ghee. Adjust sweetness according to your taste.

DAPPALAM

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INGREDIENTS

Gummadi kaya pieces – 20 big chunks

Drum sticks – 20 pieces

Jaggery – 1 cup [adjust according to your taste]

Red chilli powder – 3 tsp

Turmeric powder – 1/2 tsp

Tamarind juice – 3/4 cup

Green chillies – 2 slit

Water – 12 to 13 cups

Salt to taste

Rice flour – 4tbsp

Finely chopped coriander leaves – 1/4 cup

TALIMPU

Oil – 3 tbsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2tsp

Fenugreek seeds – 1/2 tsp

Dry red chilli pieces – 15

Mashed garlic cloves – 15 to 20

Curry leaves – generous amount

METHOD

1. Take a large kadai, add all the ingredients expect rice flour and coriander leaves and mix well.
2. Cook on high flame till the gummadi kaya pieces are cooked. At this time, check out seasonings.
3. In a small bowl, mix rice flour with 1/2 cup of water and pour it over the boiling pulusu.
4. Mix well and add coriander leaves and let it boil for 2 minutes.
5. For talimpu, heat oil in a kadai. Add mustard seeds and let them splutter and add all the remaning ingredients one by one .
6. Fry for few seconds and pour it over the pulusu and keep covered for 30 seconds.
7. Open the lid and boil for 3 to 4 minutes and switch of the flame. Serve with rice and mudda pappu.

SUGGESTIONS

If you want cook faster you can put all the ingredients expect rice flour and coriander leaves in a pressurse cooker.

Pressure cook for 2 to 3 whistles on high flame. Remaning procedure is same.

In karthika masam you can avoid garlic for puja purpose.

USIRIKAYA KOBBARI PACHADI

This pachadi can be made during kartika masam as it has no garlic.

INGREDIENTS

Usirikayalu – 5 cut into small pieces

Freshly grated coconut -1 cup

Green chillies – 3 to 4

Coriander seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Oil for frying

Salt to taste

Lemon juice – 1 tbsp

TALIMPU

Oil – 1 1/2 tsp

Mustard seeds – 1/2 tsp

Chana dal – 1/4 tsp

urad dal .- 1/4 tsp

Cumin seeds – 1/2 tsp

Broken red chillies – 6 pieces

Curry leaves – few

Turmeric powder – 1/3 tsp

Asafoetida – 1/3 tsp

METHOD

1. Wash and pat dry usirikayalu. Chop the usirikayalu into pieces discarding the seeds.
2. Heat 1 1/2 tsp of oil in a pan. Add green chillies , cumin seeds and coriander seeds.
3. Fry on medium flame for 2 to 3 minutes till the raw smell goes out. Keep it aside.
4. In the same pan, heat 1 1/2 tsp of oil. Fry usirikaya pieces on medium flame for 3 to 4 minutes. Fry till the usirikaya pieces turn into light pink colour.
5. Take a motor & pestle. Crush green chillies , cumin seeds and coriander seeds to a coarse paste.
6. Then, add salt and fried usirikaya pieces and mash it to a coarse paste. Add freshly grated coconut and lemon juice. Mix well and check out the seasonings.
7. Heat 1 1/2 tsp oil in a pan and add mustard seeds. When mustard seeds start spluttering, add chana dal, urad dal, cumin seeds and fry for a second. Add red chillies, curry leaves, turmeric powder and asafoetida.Fry for few seconds.
8. Add usirikaya and coconut mixture prepared earlier. Switch off the flame. Mix well.
9. Serve with steamed rice and a dollop of ghee.