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.

CHILAGADA DUMPALA PULUSU

INGREDIENTS

Chilagada dumpalu- 4 medium size

Drum sticks – 8 pieces

Finely chopped onions – 3 cups

Green chillies – 3 slited

Tamarind paste- 2 tbsp

Grated jaggery – 1/3 cup

Salt to taste

Turmeric powder – 1/8 tsp

Red chilli powder- 2 tbsp

Water -2 1/2 cups

TALIMPU

Oil- 1/4 cup

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Fenugreek seeds – 1/8 tsp

Garlic – 4 cloves mashed

Broken red chillies – 5 pieces

Curry leaves – few

METHOD

1. Wash and peel chilagada dumpalu. Cut dumpalu into big circles and add it into a bowl filled with water.
2. Heat oil in a pressure cooker. Add mustard seeds, let them splutter. Then add all talimpu ingredients one by one. Fry for 30 seconds. Add finely chopped onions and green chillies.
3. Mix well and add salt and turmeric powder. Cover and cook on low flame till onions turns into light pink colour.
4. Add chilakada dumpalu. Mix and cover and cook on low flame for 5 to 6 minutes.
5. Add red chilli powder. Mix throughly. Add jaggery and tamarind paste.
6. Cover and cook on low flame till jaggery melts. Add drum stick pieces and water .
7. Bring it to a boil. At this stage check out salt, sweet and sourness. Close lid and pressure cook on high flame till the first whistle.
8. Cook on low flame for 2 minutes. Switch off the flame. Allow the pressure to release on its own and then open the cooker. Mix well and serve with mudda pappu and rice.

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.

RAVA APPALU

INGREDIENTS

Bombay rava – 1/2 cup

Grated jaggery – 1  1/2 cup

Water – 1 1/2 cup

Cow ghee – 1/2 tsp

Oil for deep frying

Appalu is the main neivedyam for lord hanuman. It has a crunchy outer layer and soft smooth inside.

METHOD

• Heat a heavy bottom pan with 1 1/2 cups of water. Add grated jaggery and ghee, boil till the jaggery melts .
• Add bombay rava slowly and keep stirring. Make sure there are no lumps.
• Cover and cook for 2 to 3 minutes. Open the lid, mix well and cook on low flame while stirring.
• Turn off the flame and allow it to cool down. The flour mixture should not be too hard or too soft.
• You should be able to make a round patty with the mixture. Heat oil in a pan for deep frying.
• Grease your palms with ghee, make small lemon sized balls and keep it side.
• Once the oil is heated up, keep it in medium flame and shape the lemon size balls by pressing with palms into round shape patties..
• Fry in oil till it becomes golden brown in colour. Fry equally on both sides .
• Once the appalu are done, place them on a tissue paper. Serve as neivedyam.

SUGGESTIONS

Do not over crowd the pan as they tend to stick with each other and break .

PULAGAM (ATTESARU)

INGREDIENTS

Rice – 1/2 cup

Moong dal – 1/4 cup

Water – 2 1/2 cups

Turmeric powder – generous pinch

Salt to taste

Small jaggery pieces – 2

Cow ghee -1 tsp

Pulagam is an Indian traditional dish made with rice and dal. It is also prepared as naivedyam during every festival.

METHOD

• Wash rice and moong dal together. Put rice and moong dal together in a small pan with 2 1/2 cups of water.
• Bring it to boil, add salt and turmeric powder. Cook on low flame till the water is completely absorbed and rice is cooked.
• Switch off the flame and add 1 tsp of ghee. Put jaggery pieces on top of the rice.
• Serve as naivedyam to god.

 

PARAMANNAM ( RICE PAYASAM )

INGREDIENTS

Rice – 1/2 cup

Milk – 6 to 7 cups (cows milk if making naivedyam)

Grated jaggery – 1 cup

Cow ghee – 1tsp (cows ghee if making naivedyam)

Cashewnuts and raisins – optional

Ghee for frying nuts

METHOD

• Wash rice several times and soak it in enough water for 15 to 20 minutes.
• Drain and keep it aside. Pour milk to a rinsed heavy bottom pot.
• Bring it to a boil on a medium flame. To the boiling milk, add drained rice and stir.
• Stir once every few minutes. Cook the rice till it turns mushy and soft.
• Adjust the consistency of the payasam by adding more milk. Let the rice and milk bubble up after adding milk.
• Turn off the stove. Add grated Jaggery and 1 tsp of ghee mix well. Stir well until dissolved.
• Heat ghee in another pan. Fry cashew nuts till they turn light golden in colour. Add raisins. Stir till they swell and pour this into the rice payasam.
• Serve rice payasam warm or cold.

PALALLO UNDRALLU (PALATALIKALU )

INGREDIENTS

FOR RICE FLOUR DOUGH

Rice flour – 1/2 cup

Water – 1 1/2 cup

Grated jaggery – 1/4 cup

TO MAKE PALALLO UNDRALLU

Milk – 2 1/2 cups

Water – 1/2 cup for diluting dough

Grated jaggery – 3/4 cup to 1 cup

METHOD

• In a pan, put 1 1/2 cups of water bring it to a boil. Add grated jaggery and 1/3 tsp of ghee.
• Let the jaggery melt into water. Add rice flour and keep stirring until it forms a smooth dough.
• Swicth off the flame. Keep it covered for 5 minutes. Let it cool. Open the lid and knead the dough until it forms a smooth dough.
• Take half a portion of dough. Make very small balls with the dough by greasing your hands with some ghee.
• Keep them aside. Dilute remaning dough with 1/2 cup of water and keep it aside.
• Take 2 1/2 cups of milk in another pan and bring it to boil.  When the milk starts to boil, add the prepared rice balls slowly.
• Give it a stir carefully with out crushing the undrallu. Let them cook with milk on low flame for about 10 minutes.
• After 10 minutes you will notice that the balls are soft and floating on top. Add the diluted flour mix. Mix well.
• Cook for 1 to 2 minutes and switch off the flame. Wait for a minute and add grated jaggery.
• Gently mix it well until the jaggery is well combined. Transfer this into a bowl, offer this as naivedyam or prasadam to Lord Ganesha on Ganesh Chaturthi .

ATUKULA PRASADAM FOR KRISHNASHTAMI

INGREDIENTS

Atukulu (poha) – 1 cup

Grated jaggery – 1/2 cup

Luke warm milk – 1 1/2 tbsp

METHOD

• Wash the atukulu well and drain for 5 minutes.
• Powder the jaggery with out lumps.
• Take a bowl and mix the drained atukulu and jaggery.
• Sprinkle 1 1/2 tsp of milk and mix well .
• Remove to a serving bowl. Offer as neivedhyam for krishnashtami.