CHUKKAKOORA PAPPU

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INGREDIENTS

Moong dal – 1/2 cup [washed]

Chukkakoora – 1 1/2cup [ Finely chopped and washed in salt water]

Onion medium size – 2 cut into 2 pieces

Green chillies – 2 slit

Water- 3 cups

Salt – to taste

Turmeric powder – 1/2 tsp

TALIMPU

Ghee – 2 tsp

Oil – 1 tsp

Mustard seeds – 1tsp

Urad dal – 1tsp

Cumin seeds -1tsp

Mustard seeds – 1/4 tsp

Mashed garlic – 4

Dry red chillies – 4 pieces

Curry leaves – few

Method

1. In a pressure cooker, add moong dal, onions, green chillies, and chukkakoora with 2 cups of water.
2. Pressure cook on high flame till the first whistle comes. Then reduce flame to low and cook for 6 to 7 minutes.
3. Switch off the flame and allow the pressure to release. Open the lid and mix well .
4. Add salt, turmeric powder and 1 cup of water. Mix well and keep it aside.
5. 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.
7. Pour the cooked dal over talimpu and mix well.
8. Cook for 5 to 6 minutes and switch off the flame.

PESARA KATTU

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INGREDIENTS

Moong dal – 1cup[ pressure cook with 3 cups of water]

Onions – 2 cut into 2 pieces

Green chillies – 4 slit

Tomatoes – 4 cut into 4 pieces

Bottle gourd pieces – 15 pieces [ optional]

Salt – 1 tbsp

Turmeric powder – 1/2 tsp

Red chilli powder – 1/2 tsp

Finely chopped ginger – 1 1/2 tsp

Lemon juice – 4tbsp

Water – 4 1/2 cups

TALIMPU

Ghee – 2 tbsp

Oil – 1 tbsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Garlic – 8 cloves mashed

Dry red chilli pieces – 8

Curry leaves – few

METHOD

1. Wash and boil moong dal with 3 cups of water. Cook on high flame for 1 whistle.
2. Reduce flame to low and cook for 7 to 8 minutes and switch off the flame.
3. Allow the pressure to release and blend it to a paste. Add onions ,green chillies, bottle gourd pieces, tomatoes ,salt , mashed ginger, turmeric powder and red chilli powder.
4. Add 3 cups of water and pressure cook on high flame till you get 1 whistle.
5. Reduce the flame to low and cook for 5 to 7 minutes and switch off the flame.
6. Allow the pressure to release. Heat oil and ghee in a kadai.
7. Add mustard seeds and let them splutter and add all the remaning ingredients one by one.
8. Fry for few seconds and pour the boiled dal mixture over the talimpu.
9. Cover with lid for 5 seconds. Remove the lid and add 1 cup to 1 1/2 cups of water and lemon juice.
10. Bring to boil on medium flame for 6 to 7 minutes and switch off the flame.

MAMIDIKAYA TEEPI PACHADI

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INGREDIENTS

Raw mango – 1 cup [Peel and grated]

Red chilli powder – 3 tbsp

Sugar – 5 to 6 tbsp

Fenugreek powder – 1/4 tsp

Cumin powder – 1/4 tsp

Salt to taste

TALIMPU

Oil – 1/2 cup to 3/4 cup

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Dry red chillies – 6 pieces

Garlic – 6 mashed

Curry leaves – few

Asafoetida- 1/4 tsp

METHOD

1. Heat oil in a pan. Add mustard seeds and let them splutter. Add all the remaning ingredients one by one.
2. Fry for few seconds and switch off the flame and keep it aside.
3. Add sugar. Mix well and cool it. After that, add all the remaning ingredients one by one.
4. Mix well. Rest it for 2 hours. Mix well and adjust seasoning.
5. Goes well with idly and dosa.

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.

SENAGAPAPPU PULUSU

INGREDIENTS

Senagapappu [chana dal]- 1/2 cup (soak for 1/2 an hour and cook with 2 cups of water.)

Onion – 2 medium size cut into 2 pieces

Green chillies – 4 slit

Finely chopped ginger – 1 1/2 tsp [mashed]

Turmeric powder – 1/4 tsp

Red chilli powder – 2 tsp

Jaggery – 1/3 cup [ adjust according to your taste ]

Tamarind juice – 3 to 4 tbsp [semi thick juice]

Water – 2 cups

Salt – 1 1/2 tsp

TALIMPU

Oil – 2tsp

Mustard seeds – 1/4 tsp

Fenugreek seeds – 1/4 tsp

Cumin seeds – 1/2 tsp

Dry red chilli pieces – 4

Garlic – 4 mashed

Curry leaves – few

*This recipe was handed over to me by my Mother-in-Law.

METHOD

1. Boil the soaked senagapappu with 2 cups of water in a pressure cooker for 8 minutes.
2. When the pressure releases mash it to a coarse paste.
3. Add 2 cups of water, onions, green chillies, turmeric powder, red chilli powder, mashed ginger, salt, tamarind juice and jaggery.
4. Mix well and pressure cook for 2 to 3 whistles. Switch off the flame and let the pressure release.
5. 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 add the cooked pulusu over the talimpu.
7. Mix well and bring it to boil. Adjust the seasoning and cook on medium flame for 5 to 6 minutes.

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.

SET DOSA

INGREDIENTS

Rice – 2 cups

Atukulu – 1 cup [ poha]

Urad dal – 1/2 cup

Fenugreek seeds – 1 1/2 tsp

Salt to taste

Oil and ghee – Mix 2 tbsp oil, 2 tbsp ghee and keep it aside

METHOD

1. Set dosa is known for its softness and sponginess.
2. Wash and soak rice, urad dal and fenugreek seeds for 5 hours.
3. Wash and soak atukulu for 1 hour.
4. Drain off the water from rice and urad dal mixture and atukulu.
5. Transfer all items to the mixi or wet grinder with 1/4 cup of water.
6. Grind to a smooth paste using water. Transfer it to a bowl . Add salt and mix well.
7. Ferment in a warm place for 8 hours. After 8 hours, mix gently and keep it aside.
8. In case the batter looks too thick, add some more water. Heat an iron tawa and spread some oil lightly.
9. The tawa has to be medium hot. Pour ladle full of batter and spread out in a circular motion slightly thicker than regular dosa.
10. Pour 1/2 tsp oil and ghee mixture around the edges. Cover and roast the dosa till it turns golden brown from the bottom and completely cooked from the top.
11. Serve with coconut chutney and chicken pulusu.

SUGGESTION

If you want ragi set dosa, mix 3 tbsp ragi flour and 2 tbsp of water to 1 cup of batter.

PANDUMIRAPA MAMIDIKAYA PACHADI

INGREDIENTS

Pandumirapa paste- 2 cups [for recipe, check out my previous posts]

Raw mango pieces – 1 cup peeled and cut into cubes

TALIMPU

Oil – 1 cup

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Garlic – 10 cloves mashed

Broken red chillies – 1/3 cup

Curry leaves – 1/3 cup loosely packed

Asafoetida – 1/4 tsp

Finely chopped coriander leaves – 1/2 cup

METHOD

1. In a bowl, mix peeled mango pieces and pandumirapa paste. Keep it aside.
2. Heat oil in a pan and add mustard seeds. Let them splutter. Add cumin seeds and fenugreek seeds.
3. Mix throughly. Add mashed garlic, broken red chilli pieces, curry leaves and asafoetida powder and fry for 15 to 20 seconds.
4. Lastly, add finely chopped coriander leaves. Mix well and switch off the flame.
5. Pour it over pandumirapakaya paste and mix well . Check out seasonings.
6. Goes well with rice, idly and dosa.

PACHI MAGAI

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INGREDIENTS

Raw firm sour mangoes – 5 

Red chilli powder – 1/2 cup

Mustard powder – 1 tbsp

Fenugreek powder – 2tbsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Garlic  – 8 with out skin

Garlic – 8 mashed with skin

Salt -3 tbsp

Oil – 1 1/2 cup

The taste and texture of this pickle when mixed with hot rice, mudda pappu and ghee is just wonderful. Buy medium sized mangoes which are deep green and firm.

METHOD

1. Wash and wipe the mangoes with a soft dry cotton cloth.
2. Peel the mangoes and cut into thin long 2 inch strips. Remove the seeds .In this pickle you can use inner shell called tenka in telugu along with mango pieces . 
3. Spread the mango pieces on a clean plastic sheet and dry it in sun for one complete day.
4. In the evening, take a wide bowl and add oil, sun dried mango pieces and mix well .
5. Then add mashed garlic and peeled garlic cloves. Mix well.
6. Then one by one add all the dry ingredients. Mix well and store in a clean jar.
7. Keep it aside in a dry place for 3 days. After 3 days if you see the oil floating on the pickle up to 1/2 inch then, it is perfect. If not, add 2 to 3 tbsp of oil.
8. Mix well. Check out the seasonings. This pickle needs 2 to 3 days to get marinated and ready to use.
9. This stays good for over an year. Serve it with hot rice,  ghee and dal.

MENTHULU PULUSU (FENUGREEK SEEDS)

INGREDIENTS

Fenugreek seeds – 1 1/2 tbsp (soaked for 4 hours and drained)

Finely chopped onions – 2 cups

Green chillies – 4

Salt to taste

Tamarind paste – 1 tbsp

Red chilli powder powder – 1 1/2 tsp  

Water – 1 cup

MASALA PASTE

Garlic – 4

Coriander seeds – 1 tsp

Cumin seeds – 1/3 tsp

TALIMPU

Oil – 3 tbsp

Crushed garlic – 3 pods

Broken red chilli –  4

Curry leaves – 2 springs

METHOD

1. Grind garlic, coriander seeds and cumin seeds into a fine paste. Heat oil in a pan add all talimpu ingredients one by one. Fry for a minute.
2.  Add soaked fenugreek seeds and fry for 3 to 4 minutes. Add finely chopped onions and green chillies. Mix well.
3. Add turmeric powder and salt. Cover and cook on low flame till the onions become soft. Add red chilli powder and tamarind paste. Mix well.
4. Grind all the masala paste ingredients together.
5. Add one cup of water. Bring to a boil and then add the grinded masala paste. Mix well.
6. Cover and cook on medium flame for 8-10 minutes.

SUGGESTIONS

You can also add jaggery while adding the tamarind paste.