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.

SENAGA PAPPU KOBBARI

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INGREDIENTS

Senaga pappu [ chana dal ] – 1/2 cup soaked for 3 to 4 hours

Onion – 1 medium size cut into cubes

Green chillies – 3 slit

Turmeric powder – 1/4 tsp

Salt – 1 tsp

Water – 2 cups

Freshly grated coconut- 1cup loosely packed

TALIMPU

Ghee – 1tbsp

Oil – 1tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Garlic – 4 mashed

Dry red chillies – 4

Curry leaves – few

METHOD

1. Cook the dal with 2 cups of water till it turns soft but not mushy. Strain the dal and keep it aside.
2. Heat oil and ghee in a pan and add mustard seeds. Let them splutter.
3. Add all the remaning ingredients one by one. Fry for few seconds and add onions and green chillies.
4. Add turmeric powder and salt. Fry till the onions turns transparent.
5. Add strained dal and fry on medium flame for 5 to 6 minutes.
6. Then add freshly grated coconut and fry for 4 to 5 minutes.
7. Serve with rice and rasam.

COCONUT CHUTNEY

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INGREDIENTS

Oil – 1tbsp

Peanuts – 1 tbsp

Green chillies – 10 to 12

Chana dal – 1 1/2 tbsp

Urad dal – 1 tsp

Coriander seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Roasted chana dal – 1 1/2 tbsp

Broken red chillies – 3 pieces

Curry leaves – few

Garlic – 3 mashed

Freshly grated coconut – 1/2 cup

Yogurt – 1 /2 cup to 1 cup

Salt to taste

TALIMPU

Oil – 1 tsp

Mustard seeds – 1/2 tsp

Broken red chillies – 2 pieces

Curry leaves – few

METHOD

1. Heat oil in a pan. Fry peanuts for 2 minutes. Add green chillies and fry for 3 minutes. Then, add chana dal, urad dal, cumin seeds, coriander seeds and broken red chillies .
2. Fry on low flame till they become light golden colour. Add roasted chana dal and fry for 2 more minutes. Add mashed garlic and curry leaves mix well. Switch off the flame and cool it.
3. Put all the fried ingredients in a grinder jar. Add salt and grind it to a coarse powder.
4. Then add freshly grated coconut and curd and grind it to a paste. Lastly add coriander leaves and grind one more time.
5. Empty it into a bowl. Heat oil in a small kadai and add mustard seeds. Let them splutter. Add red chillies and curry leaves. Fry for a second and pour it over chutney.
6. Mix well. Serve with dosa. Adjust spice level according to your taste.

KARIVEPAKU RICE

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INGREDIENTS

Raw rice – 1 cup

Curry leaves – 1/2 cup

Freshly grated coconut – 1/2 cup

Peanuts – 2 tbsp roasted and skinned

Cumin seeds – 1 tsp

Garlic clove – 1 optional

Green chillies – 4

Lemon juice – 1 1/2 tsp

TALIMPU

Ghee – 1bsp

Oil – 1 tbsp

Mustard seeds- 1 tsp

Urad dal -1 1/2 tsp

Cashew nuts – 8 cut into pieces

METHOD

1. Cook rice with 2 1/2 cups of water. Cool it and keep it aside.
2. Grind grated coconut, curry leaves, green chillies, cumin seeds and ground nuts to a fine paste.
3. Heat oil and ghee in a kadai. Add mustard seeds. Let them crackle. Add urad dal and cashew nuts.
4. Fry for a minute. Add karivepaku paste and fry till water evaporates.
5. Add salt and mix well. Then add cooked and cooled rice. Mix well.
6. Cook on low flame till the mixture coats well. Lastly, add lemon juice and mix well.
7. Serve with ullipaya perugu pachadi. Adjust seasonings.

P0TLAKAYA KOBBARI KURA

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INGREDIENTS

Potlakaya – 1 medium size [ 2 to 2 1/2 cups]

Finely chopped onions – 2 medium size

Turmeric powder – 1/8 tsp

Salt to taste

Green chillies – 2 slit

TALIMPU

Oil – 2 tbsp

Urad dal – 1 tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1 tsp

Mashed garlic – 3 cloves

Broken red chillies- 6 pieces

Curry leaves- few

METHOD

1. Potlakaya (snake gourd) has a natural whitish layer coated over them. This has to be scraped off with a knife first.
2. Cut the snake gourd to 2 to 3 pieces and cut them vertically. Discard the seeds and the pith or the white pulp.
3. Cut it into small pieces. Wash and boil in water for 5 to 6 minutes till it softens. Strain in a colander and keep it aside.
4. Heat oil in a wide pan. Add urad dal and fry for 10 seconds, then add mustard seeds, cumin seeds and mashed garlic. Mix well.
5. Then add broken red chillies and curry leaves and fry for 10 more seconds. Add onions and green chillies.
6. Add salt and turmeric powder and mix well. Cook on medium flame till the onions turn soft.
7. Add boiled snake gourd pieces and cook on high flame for 2 to 3 minutes. Then cook on medium flame for 6 to 7 minutes.
8. Add freshly grated coconut and fry for another 6 to 7 minutes. Switch off the flame. Serve with rice.

TOMATO COCONUT ROTI PACHADI

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INGREDIENTS

Tomatoes – 3 cut into small pieces

Oil – 1 tsp

Turmeric powder- a pinch

Tamarind paste – 3 tsp

Salt to taste

Red chilli powder- 3 tbsp

Garlic – 8 with out skin

Curry leaves – few

Cumin seeds – 1 tsp

Freshly grated coconut – 1/2 cup

TALIMPU

Oil – 2 tsp

Urad dal – 1/2 tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Broken red chillies- 4

Mashed garlic – 3 cloves

Curry leaves – few

Asafoetida – 1/4 tsp

METHOD

1. Wash and cut tomatoes into small pieces. Heat oil in a pan. Add tomatoes, salt and turmeric powder.
2. Cook on medium flame for 5 to 6 minutes. Add tamarind paste and mix well. Cook on medium flame till tomatoes becomes mushy.
3. Take a mortar and pestle. Crush garlic, cumin seeds and curry leaves to a coarse paste. Add cooked tomatoes and crush into a coarse paste. Add freshly grated coconut and red chilli powder. Mix well and mash it to a coarse paste.
4. At this stage check out salt. If you want it to be more spicy, add more red chilli powder. Mix well and keep it aside.
5. Heat oil for talimpu. Add mustard seeds. When mustard seeds starts spluttering, add urad dal and cumin seeds.
6. Fry for few seconds. Add mashed garlic, broken red chillies and curry leaves. Fry for few seconds and add asafoetida. Mix well.
7. Add tomato coconut mixture to this talimpu. Switch off the flame. Mix well.
8. Serve with hot rice and ghee.

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.

UGADI PACHADI

INGREDIENTS:

Tamarind – 100 grams makes one cup of thick paste

Water – 1 1/4 cup

Jaggery – 2 1/2 cups

Finely chopped sugarcane – 2 tbsp

Finely chopped coconut – 2 tbsp

Finely chopped banana – 1/2 cup

Finely chopped mango – 1 tbsp

Neem leaves – 1/2 tbsp

Salt, red chilli powder, black pepper powder – 1 pinch each

Each home has their own way of preparing ugadi pachadi.

METHOD:

• Soak the tamarind in 1 1/2 cups of water for 1-2 hours and extract the pulp.
• Grate the jaggery or you can powder it in a mixer.
• Separate the neem flowers from the springs. Then gently rub the neem flowers between your two palms to separate the petals and put them in a plate. Use only petals for this process.
• Keep finely chopped coconut, finely chopped bananas, finely chopped sugarcane and finely chopped peeled mangoes to a side.
• Take a wide bowl. Add tamarind extract and 2 1/2 cups of grated jaggery. Mix well using your hand till the jaggery melts.
• Then add the finely chopped ingredients mentioned in step four and mix well.
• Lastly add neem petals, salt, red chilli powder, black pepper powder. Mix well.
• Offer ugadi pachadi as naivedyam (offerings to god during the festival of ugadi).

SUGGESTIONS:

Ugadi pachadi should be like a sauce. Do not taste it if you intend to offer it to god. The recipe for ugadi pachadi may vary according to family beliefs and customs. All the ingredients in this pachadi recipe can be adjusted to suite your taste. Ugadhi pachadi goes well with curd rice.

CHALIMIDI

INGREDIENTS

Rice flour – 1 cup

Grated Jaggery – 1/2 cup

Freshly grated coconut – 1/4 cup

Ghee – 1 tsp

METHOD

• Grind jaggery in a mixer to a fine paste or powder.
• Take a bowl, add all the ingredients. Mix well and roll it into a small round shaped ball. Repeat the same with the rest of the mixture.
• Chalimidi is ready to be offered as naivedhyam to the diety.

SUGGESTIONS

To make home made rice flour, soak 1 cup of rice grains in water over night. Next day, drain water and dry the rice on a cloth for 20 to 30 minutes. Grind the rice to a fine powder. Use whenever required.

MASALA PONGANALU

INGREDIENTS

Dosa batter – 1 cup

Finely chopped onions – 1 1/2 tbsp

Freshly grated coconut  – 1 tbsp

Red chilli powder – 1/3 tsp

Mustard seeds – 1/4 tsp

Baking soda – a pinch

Asafoetida – 1/4 tsp

Oil for frying

Salt to taste

METHOD

• Take a bowl, add dosa batter and add all the remaning ingredients except oil. Mix throughly.
• Heat ponganalu pan and add 3 to 4 drops of oil in each mould of the pan.
• Once the ponganalu pan is hot, pour the batter into each mould to 2/3  and cover with lid.
• Add some more oil on the top and close the lid and cook on low-medium heat.
• When the base turns golden, flip them and cook them until done. Serve with chutney of your choice.

SUGGESTIONS

Cook on low medium heat, if not you will end up having raw batter in the middle .

You can add finely chopped vegetables like carrot, capsicum, cabbage and tomatoes.