Tag: Mustard seeds

SENAGA PAPPU KOBBARI

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.

CHUKKAKOORA PAPPU

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

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

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

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.

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.

DAPPALAM

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.

MAJJIGA PULUSU

INGREDIENTS

Curd – 6 cups [room temperature]

Water – 1 1/2 to 2 cups

Besan – 2 tbsp

Turmeric powder – 1/2 tsp

Finely chopped coriander leaves – 1/4 cup

Pressure cook the below ingredients for 2 whistles Allow the pressure to go out and cool it. Keep it aside.

Drum stick pieces – 20

Bottled gourd pieces – 25 pieces large pieces [ remove pith]

Onion – 2 large cut into 4 pieces

Green chillies – 4 slit

Tomatoes – 2 cut into 4 pieces

water – 1cup

Turmeric powder – 1/2 tsp

Wash and soak the below ingredients for 2 hours and grind it to a paste

Green chillies – 2

Cumin seeds – 1/2 tsp

Moong dal – 3 tsp

Coriander seeds – 4 tsp

Dry red chillies – 2

Rice – 2 tsp

Moong dal – 3tsp

Fenugreek seeds – 1/4 tsp

TALIMPU

Oil – 2 tbsp

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Fenugreek seeds – 1/4 tsp

Garlic – 6 cloves mashed

Dry red chillies – 12 pieces

Asafoetida – 1/2 tsp

Curry leaves – generous amount

METHOD

  1. Take a small bowl. Mix besan with 2 to 3 tbsp of water. Mix well and keep it aside.
  2. Take a large cooking pan, add curd and whisk well. Add water, 1/2 tsp of turmeric powder, grinded masala paste and besan mixture.
  3. Whisk well and prepare smooth butter milk. Then add cooled pressure cooked pieces and mix well.
  4. Cook the butter milk mixture on high flame. Make sure to stir continuously.
  5. When the butter milk starts boiling, add chopped coriander leaves. Cook for another 3 to 4 minutes till the raw smell of the masala fades away.
  6. Switch off the flame, add salt and mix well. Keep it aside. Dont cover.
  7. Heat oil in a pan, add mustard seeds and let them splutter. Add all the remaning ingredients one by one and fry for few seconds. Pour it over the boiled majjiga.
  8. Immediately cover with plate for 10 seconds. Open the lid and mix well. Check out the seasonings.
  9. Serve with podi pappu and rice.
SUGGESTIONS

When majjiga pulusu is hot, don’t cover it with lid.

You can add vegetables like pumpkin, okra and carrots.

DOSAKAYA PACHADI

INGREDIENTS

Dosakaya pieces – 1 cup bite size pieces

Idly karam podi – 2 tbsp [check out my previous posts]

Red chilli powder – 1 tbsp

Salt to taste

Lemon juice – 1 1/2 tbsp

Talimpu

Oil – 2 tbsp

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Mashed garlic – 4 cloves

Dry red chilli pieces – 4

Curry leaves – few

METHOD

  1. Wash dosakaya well and wipe off with a clean cloth. Allow to dry completely.
  2. Peel the skin and deseed the dosakaya . Clean it and cut into bite size pieces.
  3. Take a bowl add dosakaya pieces, idly powder, red chilli powder, lemon juice and salt. Mix well and keep it aside.
  4. Heat oil in a pan. Add mustard seeds and let them splutter. Add all the remaning ingredients one by one and fry for few seconds and pour it over dosakaya mukkalu.
  5. Mix well. Adjust lemon juice and salt. Goes well with idly and dosa.