Category: Rice accompaniment

SOYA GRANULES AVAKAYA

INGREDIENTS

Soya granules – 1 cup

Oil – 1/2 cup

Roasted coriander powder – 4 tbsp

Red chilli powder – 5 tbsp (Adjust according to your spice level)

Salt – 2 to 3 tbsp

Clove powder-1/4 tsp

TALIMPU

Oil – 3/4 cup

Mashed garlic cloves -15

Cumin seeds – 1tsp

Broken red chillies -1/4 cup

Curry leaves – 1/2 cup

Lemon juice – 4tbsp

Method

  • Boil soya granules in hot water for 5 minutes and strain it. Wash it well. Squeeze and keep it aside.
  • Heat oil in a kadai, add squeezed soya granules and fry on medium flame for 5 to 6 minutes.Switch off the flame and cool it.
  • Add salt, coriander powder, red chilli powder and clove powder. Mix well and keep it aside.
  • Heat oil in a large kadai and add cumin seeds and crushed garlic. Fry for 1 to 2 minutes.
  • Add red chilli and curry leaves. Fry on high flame till the garlic turns into golden brown.
  • Switch off the flame and add lemon juice. Mix well and cool it.
  • Add the talimpu to soya masala and mix well. Check out the seasonings.
  • Serve hot with hot rice.

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.

KOBBARI MAMIDIKAYA PACHADI

INGREDIENTS

Grated coconut- 1cup

Grated raw mango (sour mango) *- 3/4 cup to 1cup

Finely chopped coriander leaves – 1/2 cup

Green chillies – 8 [ adjust to your spice level ]

Salt – 1 1/2 tsp

TALIMPU

Oil- 1tbsp

Mustard seeds – 1/2 tsp

Chana dal – 1/2 tsp

Urad dal – 1/2 tsp

Mashed garlic – 4 cloves

Dry red chilli pieces – 5 pieces

Turmeric powder – 1/4 tsp

Curry leaves – few

METHOD

  1. Peel mango and grate it. Squeeze the grated mango with hand to extract water and keep it aside. You can use this water in rasam.
  2. In a mortar and pestle, mash green chillies and coriander leaves to a coarse paste.
  3. Take a bowl. Add freshly grated coconut,salt, grated mango and the previously made green chilli coriander paste.
  4. Mix well and keep it aside. Heat oil in a pan and add mustard seeds and let them splutter.
  5. Add all the remaning ingredients one by one. Fry for few seconds and pour it over the coconut mix.
  6. Mix well and adjust seasonings.
  7. *If mango is too tangy, reduce grated mango.

INSTANT GREEN CHILLI PICKLE

INGREDIENTS

Green chillies – 1cup [ cut into 1 inch pieces ]

Finely chopped ginger – 1tbsp

Fresh lemon juice – 1/2 cup

Salt – 1/8 ts

Oil – 1/2 cup+ 2 tbsp

Mashed garlic – 10 to 12 cloves

Pickle powder masala – 1/2 cup [check out my previous posts ]

METHOD

  1. Rinse and dry the green chillies well. Remove heads and chop the green chillies to 1 inch pieces.
  2. Marinate green chillies with salt , finely chopped ginger and lemon juice for 5 to 6 hours.
  3. After 6 hours, mix well and add pickle powder, oil and mashed garlic.
  4. Mix well and check out seasonings. You can keep chilli pickle in room temperature for 2 days and then in fridge.
  5. Goes well with rice and roti.

MYSORE RASAM

INGREDIENTS

Kandi pappu [toor dal] – 1/2 cup

Tomatoes – 3 medium size cut into 4 pieces

Water – 4 cups

Tamarind juice – 1/3 cup

Salt – 1 1/2 tbsp

Turmeric powder – 1/2 tsp

Finely chopped coriander leaves – 2 tbsp

Curry leaves – few

*for masala powder

Coriander seeds – 2 tbsp

Black pepper corns – 2 tbsp

Chana dal – 2tbsp

Cumin seeds – 1 tbsp

Garlic – 6 to 8 cloves

Dry red chillies – 4 [adjust according to your spice level]

*For talimpu

Ghee – 1tsp

Oil – 1tsp

Finely chopped onion – 1 small size

Mustard seeds – 1 tsp

Cumin seeds – 1tsp

Fenugreek seeds – 1/2 tsp

Garlic – 4 cloves mashed

Dry red chillies – 4

Curry leaves – few

Asafoetida – 1/4 tsp

METHOD

  1. Wash kandi pappu and pressure cook with tomatoes and 2 cups of water till soft.
  2. Allow the pressure to release naturally and blend it to a fine paste.
  3. Add 2 cups of water, turmeric powder, few curry leaves, salt and tamarind water.
  4. Bring it to a boil. Meanwhile in a grinder jar, add chana dal, black peppercorns, cumin seeds and coriander seeds.Grind to a powder.
  5. Then, add garlic and red chillies. Grind it to a coarse powder.
  6. Dilute the powder with water and pour it over the boiling dal.
  7. Bring it to boil on medium flame till the raw smell of the masala fades away.[6 to 7 minutes ]
  8. Add finely chopped coriander leaves and check out the seasoning.
  9. For talimpu, heat ghee and oil in a pan. Add finely chopped onions.
  10. Fry for a minute. Then, add all the remaning ingredients one by one.
  11. Fry for a minute and then add asafoetida and fry for 5 seconds. Add this talimpu to the prepared rasam.
  12. Boil for 5 more minutes on medium flame and switch off the flame.
  13. Serve hot with rice and papad.

TOMATO PAPPU

INGREDIENTS

Kandi pappu [toor dal] – 1/2cup [soak 1 hour]

Medium size tomatoes – 3 cut into cubes

Medium size onion – 1 cut into pieces

Green chillies – 4 slit

Water – 2 cups

Turmeric powder – 1/4 tsp

Red chilli powder – 1/2tsp

Salt – 1 1/2tsp

TALIMPU [TEMPERING]

Ghee – 1tbsp

Oil – 1tbsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/4 tsp

Mashed garlic – 4

Dry red chillies – 4 pieces

Curry leaves – few

METHOD

  1. Wash kandi pappu well. Take a pressure cooker and add kandi pappu, chopped tomatoes, , chopped onions , water and green chillies.
  2. Boil on high flame till the first whistle. Adjust flame to low and cook for 4 to 5 minutes.
  3. Switch off the flame and allow the pressure to release. Open lid and add turmeric powder, salt and red chilli powder.
  4. Lightly mash dal and adjust the consistency of dal according to your taste by adding water.
  5. For talimpu, heat oil and ghee in a pan. Add mustard seeds and let them splutter.
  6. Add all the remaning ingredients one by one and fry for few seconds and pour the cooked dal over talimpu.
  7. Mix well for 2 minutes and switch off the flame.
  8. Serve with rice and roti. You can add lemon juice or tamarind juice.

KANDI PODI

INGREDIENTS

Kandi pappu [ toor dal ] – cup

Oil – 1tbsp

Coriander seeds – 1/4 cup

Cumin seeds – 1tbs

Dry red chilli pieces- 1cup

Curry leaves- 1/2 cup

Salt – 1 1/2tbsp

Garlic 1/4 cup mashed

METHOD

  1. Heat oil in a pan and add kandi pappu. Roast till the dal turns into brown colour and aromatic.
  2. Then, add coriander seeds, red chillies and curry leaves. Fry on low flame till the coriander seeds turn into light brown colour.
  3. Switch off the flame and add cumin seeds. Mix well and let them cool.
  4. Transfer the mixture to a grinder jar and add salt. Grind it to a powder.
  5. Lastly, add mashed garlic and grind it one more time till the garlic blends well.
  6. Store it in a glass jar. Serve with hot rice and a dollop of ghee.

NUPAPPU PODI [SESAME SEED POWDER]

INGREDIENTS

Nuvvulu – 1cup

Water – 1tbsp

Oil – 1/2 tsp

Chana dal – 1tbsp

Urad dal – 1tbsp

Coriander seeds – 1tbsp

Broken red dry red chilli pieces- 1/2 cup

Curry leaves – 1/4 cup

Mashed garlic – 8

Salt – 1tbsp

METHOD

  1. Mix 1tbsp of water with nuvvulu and keep it aside for 5 minutes.
  2. Heat oil in a pan. Add chana dal and urad dal. Fry on low flame till it becomes light golden brown.
  3. Then, add coriander seeds and fry for 1 minute. Add red chillies and curry leaves.
  4. Fry on low flame till the red chillies becomes crisp. Switch off the flame and add cumin seeds .
  5. Mix well. Keep it aside and let it cool. Dry roast nuvvulu on low flame till they start popping and becomes golden in colour.
  6. Cool it and keep it aside. Transfer the dry masala to a grinder jar and add salt. Grind it to a powder.
  7. Then, add nuvvulu and grind it to a powder. Lastly, add crushed garlic and grind 2 more times.
  8. Check out salt and transfer to a glass bottle. Goes well with idly and rice with dollop of ghee.