Kodiguddulu – 5 boiled and peeled

Finely chopped onions- 3 cups

Green chillies – 5 slited

Turmeric powder – 1/8 tsp

Salt to taste

Clove powder – a pinch

Milk – 1/2 cup


Oil – 1/4 cup

Cumin seeds – 1 tsp

Garlic cloves – 4

Broken red chillies – 4 pieces

Curry leaves – few


  1. Heat oil in a kadai, add cumin seeds and let them splutter. Add all the remaning ingredients one by one.
  2. Fry for few seconds. Add finely chopped onions and green chillies.
  3. Then, add salt and turmeric powder. Cover and cook on low flame. Meanwhile heat 1 tbsp of oil in a kadai. Add turmeric powder and eggs.
  4. Fry on medium flame till the eggs become brown. Switch off the flame and take out the eggs from the pan and keep it aside.
  5. When onions turn into light pink colour, add eggs and clove powder. Mix well. Fry for 2 more minutes.
  6. Add milk and mix well. Cook on high flame till the milk evaporates and oil floats on top.
  7. Goes well with roti and rice.



Finely chopped tomatoes – 3 cups

Finely chopped onions – 1 3/4 cups

Green chillies – 4 slited

Turmeric powder – 1/4 tsp

Red chilli powder- 1/2 tsp

Milk – 1/8 cup

Salt – to taste


Oi l-1/4 cup

Ginger – 1/2 inch piece mashed

Garlic – 4 cloves mashed

Cumin seeds – 1/2 tsp

Broken red chillies – 4 pieces

Curry leaves – few


  1. Heat oil in a pan, add cumin seeds and fry for few seconds. Then, add mashed ginger and garlic.
  2. Fry for a few seconds. Then, add broken red chillies and curry leaves. Fry for few seconds and add finely chopped onions.
  3. Add salt and turmeric powder. Cover and cook on low flame till the onions turn light brown in colour. Mix in intervals.
  4. Add chopped tomatoes. Cook on high flame for 3 minutes. Mix well and cook on medium to low flame till water gets absorbed. Add red chilli powder and mix well.
  5. Lastly , add milk. Cook on high flame for 2 to 3 minutes. Simmer till you see oil floating on the top off the curry.
  6. Switch off the flame. Serve with rice. You can also add drumstick pieces when adding tomatoes.



Nookalu – 1 cup

Water -6 cups

Milk – 5 cups

Freshly grated coconut – 1cup

Salt to tast


  1. Wash nookalu 2 to 3 times. Cook nookalu with 6 cups of water on medium flame.
  2. Once water is absorbed, add 5 cups of milk. Cook on medium flame till the nookalu become mushy.
  3. Stir once every few minutes. The consistency of nookalu annam should be like thick dosa batter.
  4. Lastly, add freshly grated coconut and cook for 5 more minutes. Add salt and mix well.
  5. If the nookalu annam is thick, add some more water.
  6. Serve hot with butter and avakaya.



This curry can be made during kartika masam as it has no onions and garlic.


Aritikaya- 2 ( raw bananas )

Green chillies – 2

Turmeric powder – 1/3 tsp

Milk – 2 cups

Salt to taste


Oil – 3 tbsp

Cumin seeds – 1/2 tsp

Broken red chillies – 6

Curry leaves – few


  1. Trim the ends of the raw banana and peel the skin. Cut into cubes and add to a bowl filled with water. If you don’t immerse the pieces immediately in water , it will start to blacken soon.
  2. Heat oil in a wide pan over medium heat. Add cumin seeds, red chillies and curry leaves. Fry for few seconds .
  3. Add green chillies,  aritikaya pieces, salt and turmeric powder and mix well.
  4. Close the lid and cook on low flame for 2 to 3 minutes. Open the lid, mix throughly and close the lid.  Let it cook for another 3 to 4 minutes on low flame till the aritikaya pieces are well cooked and soft
  5. Stir to ensure they don’t burn or stick to the pan.
  6. Add milk. Mix well. Cook on high flame for 1 to 2 minutes. Switch off the flame, curry should be semi liquid.




Rice flour – 1/2 cup

Water – 1 1/2 cup

Grated jaggery – 1/4 cup


Milk – 2 1/2 cups

Water – 1/2 cup for diluting dough

Grated jaggery – 3/4 cup to 1 cup


  • 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 .



Atukulu (poha) – 1 cup

Grated jaggery – 1/2 cup

Luke warm milk – 1 1/2 tbsp


  • 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.



Cooked rice – 1cup

Curd – 1 1/2 cup

Milk – 1/4 cup

Salt to taste


Oil – 1tsp

Chana dal – 1 tsp

Urad dal – 1/2 tsp

Cumin seeds – 1/4 tsp

Mustard seeds – 1tsp

Dried red chilli – 8

Curry leaves – few

Finely chopped ginger – 1 tsp

Finely  chopped green chillies – 1/2 tsp

Black pepper corn – 6

Asafoetida – 1/4 tsp

Pomegranate arils – 1 to 2 tbsp optional


  • With a masher, mash the cooked rice and keep it aside. Add curd and milk to the rice. Mix well and break lumps if any.
  • You can either use a spoon or your hands while breaking the lumps.
  • Heat oil in a pan, add chana dal and urad dal, fry for few seconds.
  • Add mustard seeds, cumin seeds and black pepper corns. Once the mustard seeds start to crackle, add finely chopped ginger and green chillies .
  • Fry for a few seconds and add broken red chillies and curry leaves. When the curry leaves turn crisp, add asafoetida and turn off the stove.
  • Pour the talimpu over the curd rice and mix well. Add coriander leaves and salt to the curd rice, mix well. Serve cold.


The rice has to be more soft than what we cook on a daily basis.

Serve curd rice topped with few coriander leaves and pomogranate arils.

You can skip the fruit.



This recipe has been given to me by my sister.


Korra biyyam – 1 cup

Water- 2 cups

Milk – 2 cups

Jaggery – 1 1/2 cups (grated)

Ghee – 3 tbsp (1tsp for frying nuts)

Cardamom powder – 1/4 tsp (optional )

Cashew nuts – few

Raisins – few (optional)


  • Wash korralu two to three times. Pressure cook it with two cups of water on medium or low flame for 4 to 5 whistles.
  • Korralu can also be cooked in a pan until the water is absorbed and is cooked thoroughly. (If cooking in a pan, you might have to add a little more water.)
  • Meanwhile, take a pan and add one tsp of ghee and fry the nuts and raisins until they turn golden. Remove from heat and set aside.
  • Once the pressure subsides on the cooker, open the lid and add milk. Mix well.
  • Add cardamom powder. Cook on low flame for 4 to 5 minutes. Add more milk if you want the payasam to be thin.
  • Turn off the heat and add jaggery, ghee, nuts and raisins. Mix well. Adjust seasoning.
  • Serve hot.