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.

ANABAKAYA PAPPU [BOTTLE GOURD]

INGREDIENTS

Moong dal – 1/2 cup [pesara pappu]

Onion – 1 medium size cut into cubes

Green chilli – 2 slit

Water – 2 cups+ 1cup

Turmeric powder- 1/4 tsp

Anabakaya mukkalu – 1 cup [peel and remove pith. Cut into small cubes]

Dry red chilli powder – 1/4 tsp

Salt to taste

Talimpu

Oil – 1tbsp

Ghee – 1 tbsp

Mustard seeds – 1/2tsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/4 tsp

Dry red chilli pieces – 4

Mashed garlic – 4

Curry leaves – few

THIS RECIPE WAS PASSED ON TO ME BY MY MOTHER.

METHOD

1. Wash moong dal and keep it aside. Boil moong dal in a kadai with onion cubes, green chillies and 2 cups of water.
2. Cover and boil till the dal is 3/4 done. Then add anabakaya mukkalu.
3. Don’t mix. Keep covered and on low flame till the anabakaya mukkalu are cooked.
4. Remove the lid and add turmeric powder, salt and red chilli powder.
5. Add 1 cup of water and mix well and boil for 2 minutes.
6. Meanwhile, heat ghee and oil in a pan. Add mustard seeds and let them splutter. Then, add all the remaning ingredients one by one.
7. Fry for few seconds and pour the cooked dal over talimpu.
8. Mix well and boil for 2 minutes . Adjust seasonings. Dal should be semi liquid. If dal is too thick, add some more water.

KATTU PONGAL [ DHANURMASAM PRASADAM]

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INGREDIENTS

Rice – 1/2 cup

Moong dal – 1 1/2 tbsp

Water – 2 cup

Asafoetida

Salt – 1/2 tsp

TALIMPU

Cow ghee – 3 tbsp

Cumin seeds – 1/2 seeds

Black pepper – 1/2 tsp coarsely powdered

Dhanur masam is considered the month of bhakthi. Offering of pongal as naivedya is the most sacred offer for Lord Vishnu. Basil is one more thing that is more important and auspicious to offer to god.

METHOD

1. Heat a pan and add moong dal. Dry roast it till they are slightly golden brown colour.
2. Cool it . Wash rice and dal twice and drain it .
3. Heat ghee in a pressure cooker. Add cumin seeds and coarsely grounded black pepper. Fry on low flame till the pepper starts to burst.
4. Then add asafoetida, curry leaves and fry for 10 seconds.
5. Add washed moong dal and rice. Mix well. Add salt and 2 cups of water. Pressure cook on high flame till the first whistle .
6. Then cook on low flame for 6 to 7 minutes. Switch off the flame.
7. Allow the pressure to release on its own and then open the cooker.
8. Mix well and offer as naivedyam to god.

RICE RAVA UPMA

INGREDIENTS

Rice rawa – 1/2 cup

Moong dal – 1tbsp (pesara pappu)

Cumin seeds – 1/3 tsp

Mustard seeds – 1/3 tsp

Finely sliced onion – 1 small size

Green chillies – 3 to 4 slitted

Finely chopped ginger – 1 tbsp

Curry leaves – few

Oil – 2 1/2 tbsp

Water – 1 cup

An easy, delicious and authentic traditional south indian breakfast recipe.

METHOD

1. Heat oil in a pan, add moong dal and fry for 1 minute. Add cumin seeds, mustard seeds and stir them for a few seconds.
2. Add finely chopped ginger, green chillies, sliced onions and curry leaves.
3. Cook on a medium flame until the onions become transparent. Add rice rava and salt. Mix well.
4. Pour water and mix well. Check out the salt and bring it to a boil. Now reduce heat, cook on low flame until rava is cooked well.
5. If you think the rice rava needs to be cooked some more, add 1 to 2 tbsp of water. Cover and cook on low flame for 2 to 3 minutes.
6. Once this water is absorbed and the rava is cooked, turn off the flame. Keep covered for 2 to 3 minutes. Serve hot.
7. Adding a tea spoon of ghee while boiling water enhances the flavour but it is optional.

SUGGESTIONS

You can add carrots and peasants well

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.

 

PANAKAM ,VADAPAPPU

INGRIDENTS

For panakam

Jaggery – 1/2 cup

Water –  2 cup

Black pepper corn –  3 to 4 crushed (optional)

For vadapappu

Split yellow moong dal – 1/2 cup

METHOD

• For panakam : Add grated jaggery to 2 cups of water and let it dissolve. Strain the liquid to a serving bowl.
• Add the crushed black pepper powder and mix. If the panakam is too sweet, add more water.
• For vadapappu : Wash moong dal and soak for one hour and drain completely.
• Offer to god as naivedyam or prasadam on any festival.

SUGGESTIONS

For savory vadapappu, add 1 finely chopped green chilli, 1 tbsp freshly grated coconut and salt to taste.