Ulli Pasarattu

Ulli Pesarattu with Allam chutney and Molaga Podi

After long time, I have chosen to prepare one of the traditional breakfast in Andhra Pradesh ie Ulli Pasarattu which made with green gram/moong dal. Having rich nutritional values and providing high quality of protein, it becomes part of a healthy breakfast in everybody's family.

If guests have informed you before and if it is odd time for meal, it is easy for you to soak moong dal and prepare pasarattu for them. It can also make up a nice filling snack for the guests.

OK Let us go to prepare ulli pasarattu

Ingredients

• Moong dal                               1 cup
• Rice                                         1/2 fist
• Hing                                         pinch                                        
• Oil
• Salt to taste

For sprinkle on pesarattu

• Onion                                    2 (finely Chopped)
• Green mirchi                         1 chopped
• Ginger                                   1 inch finely grated
• Curry leaves                          chopped
• Cumin seeds                          1/2 tbsp

How I did it

1. Soak moong dal and rice for 4 hours.
2. Wash thoroughly and drain it.
3. Grind it by adding hing. Carefully add water. Moong dal doesn't require much water.
4. Add salt to grinding and mix well.
5. Meantime mix all the ingredients shown above for sprinkling on pesarattu well.
6. Heat dosa pan on medium heat. 
7. Pour  batter and spread like normal dosa. Dribble oil little around this pasarattu.   
8. Sprinkle the mixed onion etc. on pesarattu.
9. Gently press the onion on to the pesarettu. So that onion etc will stick to batter.
10. Flip nicely after one side is cooked and sprinkle little oil.

   Ulli pasarattu is ready to eat. Serve hot with allam chutney and molaga podi.

My Notes

• If you have green gram sprouts, grind it and add fist of rice four for crispiness if you have no time for soaking.
• You can made pesarattu with  paccha pesalu (Whole gram) also.
• Soak little rice along with paccha pesalu for crispiness of dosa.
• No need of fermentation. Just grind it and make it immediately.

Gajar ka Halwa

Today I am coming with a delicious rich sweet - Gajar ka Halwa. I don't know why but in my blog there are lot of savories and curries and less number of sweets. Ofcourse I like hot snacks very much.  My son likes this Gajar ka halwa very much. I thought of preparing gajar ka halwa as Sunday Special.

Generally this humble root vegetable taken as boiled, cooked, steamed and put in juices soup etc. Many people like to have carrot juice which contain Vitamin A , B and E and many minerals. It improves eye sight also. This is used in skin creams and for its healing powers.

We can make this gajar halwa in 2 or 3 types depending on your preference. I can go for prepare on my own style which I learnt from my mother.

Let us go for prepare.

Ingredients

• Gajar (grated)                            2 cups
• Sugar                                         1/2 cup
• Ghee                                          1/4 cup
• Cardamom  powder                   pinch
• Cashew nuts
• Raisins
• Pista                                                         
• Sugarless  khoa                          2 or 3 tbsp

How I did it

1. Wash, peel and coarsely grate the gajars. Measure it loosely but heaped.
2. Take a wide pan and add ghee, let it heat on low flame.
3. First add raisins, let them fry and remove them into a bowl. Then fry cashew nuts and pista and keep aside.
4. Add the grated gajars into the pan and mix well.
5. Stir in between, fry it for 8 to 10 minutes in ghee on low flame. See the colour changes into pale, orangey mush.
6. By that time raw smell of gajar also goes off.
7. Add sugar. Turn the flame into lowest setting.
8. Stir well and cook till content gets together.
9. Leave the vessel uncovered.
10. Finally add sugerless khoa and mix well. By adding sugerless khoa it tastes good.
11. Switch off the stove.

Gajar ka halwa is ready to serve. Take separate bowls, decorate with nuts and serve. Best combination with ice cream.

My Notes

• Low heat and constant stirring is key to this dish success.
• If you don't get sugarless khoe add kalakandh. You can get it in sweet shop and reduce the quantity of sugar.
• Reduce the amount of sugar because gajar are naturally quite sweet. Fell free to adjust the sweet  depending on your taste.

Tomato Dosakaya Pachadi

Hi Friends

Today I am coming up with easy to prepare, delicious and our favorite chutney. This is made with very less ingredients and tastes fabulous. This is simple family version. Sometimes a very simple dish can taste fantastic. No specific measurements and no directions. The given measurements are also only for general guidance. You can modify them according to your taste.

This chutney, I have tasted in one of my friends house and felt it very tasty. I came back and prepared in my house and came out delicious. This is versatile chutney.

Let us go to prepare this yummy chutney.

Ingredients

• Tomatoes              1/4 kg (country or desi tastes good)
• Green chillies        6
• Dosakaya              1/2 
• Coriander seeds     1/4 tbsp
• Turmeric powder
• Salt to taste
• Oil            

For Popu

• Mustard seeds
• Cumin seeds
• Curry leaves
• Hing

Tomato dosakaya chutney

How I did it

1. Wash green chillies and tomatoes under running water.
2. Slice tomatoes in fours.
3. Heat 2 tbsp of oil in a pan add coriander seeds. Let them fry. Then saute green chillies and tomato pieces for a min (not to burn it)
4. Grind fried items i.e coriander seeds, tomatoes, green chillies by adding salt and turmeric powder coarsely. Do not make a smooth paste.
5. Transfer into a bowl.
6. Meantime  peel the outer layer of the dosakaya and cut into fine pieces.
7. See the taste. Some times it may be taste bitter.
8. Mix dosakaya pieces in tomato chutney and mix well.
9. Take a popu pan add oil, let it heat. Add mustard seeds, cumin seeds, curry leaves and hing.
10. Mix in tomato cucumber chutney and cover with plate.

See the aroma of the hing that fills your kitchen during preparation.

My Note

• Don't throw the dosakaya seeds. They have good nutritional values.
• Wash seeds thoroughly and dry them under sun and store them in absolutely clean container. I will let you know how to use these seeds.
• For variation you add mint leaves also while grinding.
• Chutneys made in Mortar & Pastle (rolu) add a special taste than in modern mixers.               

You may also like:

• Dosakaya Tomato kura

• Dosakaya pachadi

• Tomato Dosa Ginjala Pachadi

• Dosakaya Vudikina Pachadi

Kobbari Charu

Hi Friends

Today I am coming with the recipe is about Kobbari charu that is charu made with coconut milk. We generally make different forms of charu but this is a special one. I have tasted this in my sisters place and tried in my house and come out perfectly.

Try this at once. You will love it.

Let us go and Prepare

Ingredients

Coconut milk                                 1 glass (250 ml. Check the notes below to make coconut milk)
Green mirchi                                  3
Tomatoes                                      2 (chopped)
Putna (roasted chickpeas)              2 tbsp
Coriander leaves                            fist full
Turmeric powder                            
Oil
Salt to taste

For popu

Mustard seeds
Cumin

How to prepare

1. Extract coconut milk  from coconut and keep aside.

2, Grind putna, green mirchi and coriander leaves into paste and mix in coconut milk.
3. Add salt, turmeric powder and chopped tomato.
4. Boil coconut charu on low flame in heavy bottom vessel.
5. Stir frequently. Otherwise the bottom will burn because of coconut and putna mixture.
6. Cook for 5 to 6 minutes. Switch of the stove.
7. Add popu in a popu pan and mix in coconut charu.

It goes well with rice.

My Notes

How to extract coconut milk.

1. It approximately makes 1 glass of coconut milk with 1/2 a coconut.
2. Chop coconut pieces finely.
3. Add warm water and  grind to a fine paste. If required add water.
4. Place a thick cotton cloth on a vessel, pour the grounded coconut mixture onto the cotton cloth or in  strainer.
5. Use your hand or back of  spoon to squeeze out the milk from residue.

Totapuri Mango Chutney

Hi friends

Today I am coming with yummy and delicious pachadi with Totapuri/Bangalora variety of raw mangoes. Totapuri is the variety with slight and sour in taste and fanciful color of green and yellow. Totapuri mangoes crop are found a lot Chittoor Dist. in Andhra Pradesh. Especially these type of mangoes contains rich in pulp and thick skin.  Having a lot of pulp in this type of mangoes, the pulp is converted into jam, juice, for bakery items and for ice creams also.

In my childhood days, my mother used to give me money when we were going to school. We used to buy these totapuri mango pieces at road side cyclewala. They taste fabulous with red mirchi powder and salt to mango pieces. We used to eat them like never eaten before.

Coming to today's recipe, at my in laws place in Chittoor dist, they prepare chutney, pulihora and even for mango pappu also with totapuri variety. Nice aromatic flavor when compared with other type of mangoes. they call this pachadi as mango vurupindi. They have rich source of vitamin A & C also.

I love cooking and fond of experimenting variety of dishes and share through my blog ie Kusumas Abhiruchi.

Let us go to prepare Totapuri mango chutney which makes ones mouth water.

Ingredients

Semi riped totapuri mango                                        1 big size
Green chllies                                                             8(depends on the size)
Jaggery                                                                      2  heaped tbsp
Salt to taste
Turmeric powder
Oil

For Popu

Mustard seeds
Cumin seeds
Hing
Curry leaves


How I did Mango chutney

1. Wash totapuri mango under running water and dry with kitchen napkin
2. Peel out mangoes and slice into bite size pieces.
3. Grind chillies, sliced mango pieces, salt, jaggery and turmeric powder together into coarse paste. (no need to fry mango pieces or green chillies)
4. Transfer into a bowl.
5. Take a popu pan. Add oil and heat. Add mustard seeds. Let them splutter. Then add cumin seeds, pinch of hing and curry leaves.
6. Add popu into mango chutney bowl and mix well.

     See the taste.

My Note

1. I used to keep the Mixy in whipper mode to retain tiny mango bits.
2. You can make it smooth pachadi and add a fist of tiny pieces of totapuri mango pieces and mix well.
3. It goes well with rice with dollop of ghee and don't forget to have papad.
4. Serve this pachdi as side dish with curd rice

 This is the best combination, you will surely agree once you taste it.

Vegetable Stuffed Karela

Hi Friends

Today I am coming with a variety of dish ie Karela filled with vegetable stuffing.

Everybody knows that this veggie karela/bitter gourd is not liked by many because of bitterness. But this is one of  'good for you' vegetable as it has many health benefits and also used for medicinal purpose. Best remedy for diabetes. Diabetes patients take raw karela juice by the advice of the doctor. Having excellent source of nutrients, it will strengthen your immunity.

Coming to the point of bitterness of karela, using some recipes you can shift little of its bitterness. Today I am having 3 karela, potato and carrot in our fridge. I thought of  stuffing karela with vegetables.

Let us now go into the details.

Ingredients

• Karela                                      3 medium size
• Potato                                       1 medium size
• Carrot                                       2 nos
• Onion                                        1 big ( finely chopped )
• Green mirchi                              2  (chopped)
• Coarinder powder                     pinch
• Mint leaves                                1/4 cup
• Garam masala                           1/4 tbsp
• Fresh lemon juice                       1 tbsp
• Salt to taste
• Oil for frying

How to prepare

1. Wash karela thoroughly and wipe them dry.
2. Make a slit in the karela lengthwise keeping the base intact. Remove the hard seeds if any.
3. Take water in vessel. Add pinch of salt, pinch of turmeric powder and  2 leaves of tamarind and drop slit karela in that water.
4. Keep the vessele on the stove and setup to half boiled. It takes 5 minutes for karela to get half boiled.
5. Let it cool and squeeze it and keep aside.
6. Mean time cook potato and carrot pieces.
7. Take a pan add oil. Let it heat. Add chopped onion and green mirchi , let them fry for couple of minutes.
8. Then add mint leaves, stir well, add boiled and smashed potato, boiled carrot pieces.
9. Fry for a minute and add turmeric powder and salt. Mix well .
10. Finally add 1 tbsp of fresh lemon juice to this curry.
11. Now stuff  the kareala fully with this curry with your hands without breaking karela into halves.
12. Take a pan add oil. After heat the oil, add stuffed karela gently.
13. Fry them on low flame till they become crispy.
14. Remove with slotted spoon and keep on paper napkin.

Half boiled karela and curry for stuffing

Stuffed karela

Fried  stuffed karela

Serve with rice or roti and take as snack also..

My note

• It doesn't take much time to fry as the karela are half boiled and stuffed curry is already cooked.
• Always fry on low flame , if curry falls into oil, oil will spoil and burn.
• You can remove the outer layer of karela (the spiky bits) if you want.
• Boiling karela with salt and tamarind removes little bitterness from them.
• I didn't add curry leaves to curry as flavor of mint will goes off.
• You can use this curry for filling somasa for bread toast also..

Brinjal Stuffed Salad

Hi Friends

Today I am coming with a yummy and delicious dish ie Brinjal stuffed salad. Normally we use these eggplants/brinjals/vankaya for fry, curry, bajji, gutti vankaya and also for sambar. Today I thought of preparing a variety dish ie brinjal stuffed salad. It can be made with variety of stuffing. Very easy to prepare and takes little time to prepare. Brinjals should be fresh and shiny.

I am posting today is with purple ones which are long. Let us go ahead and prepare the dish.

Ingredients

• Brinjal                                      1/2 kg
• Roasted chick peas (Putna)      1/2 cup
• Coriander seeds                        2 tbsp
• Red chilly powder                    3 tbsp (depends)
• Cumin seeds                             1tbsp
• Garlic                                        1 bulb
• Onion                                        1 big(finely chopped)
• Salt to taste
• Oil for fry

How I did it    
                                           

1. Wash and pat dry the egg plant. Keep the stalks.
2. Take bowl add pinch of salt and water.
3. Cut each eggplant into 4 sections length wise without cutting the crown from bottom in  both directions without breaking them.
4. Drop of eggplant in salty water bowl.
5. Take kadai add oil and let it heat.
6. Deep fry eggplant and keep aside.
7. Meantime blend together roasted putna, coriander seeds, red chilli powder, cumin seeds, garlic and chopped onion and salt into paste.
8. Add little oil in the kadai. Heat it and add ground masala and fry till raw smell of onion goes off.
9. Switch of the stove .Let it cool.
10. Take each fried eggplant and stuff with this masala.
11. Arrange stuffed eggplants on a plate and top it with the remaining masala if any.

Mouth watering. Isn't it. Try it today.

My notes

• Serve gently with wide spoon without breaking. It looks nice to see and eat.
• It can be eaten as salad or with rice as a side dish.

Spicy Raw Tomato Pappu

Hi Viewers

Today's recipe is simple and spicy dish with raw tomatoes with combination of tur dal. Generally we made tomato pappu with  red ripe tomatoes.

To overcome the boredom of eating the same tomato pappu, I thought of coming with another combination of raw tomato with tur dal with little spicy mixture.

Ingredients

• Tur dal                                     1 cup
• Raw tomatoes                          3 (chopped finely)
• Green chillies                           4 (chopped)
• Red chilli powder                     1/4 tbsp
• Turmeric powder
• Oil
• Salt to taste
• Curry leaves

For Grounding

• Kaskas                                    1/2 tbsp
• Fresh grated coconut              1 1/2 tbsp
• Coriander seeds                      1 tbsp

For Popu

• Mustard seeds
• Hing
• Curry leaves 
• Dry red mirchi                        1

How I did it

1. Wash  and pressure cook tur dal upto 5 whistles.
2. See that it should be soft.
3. Heat a pan, add oil. When the oil is heated, add green chillies, raw tomatoes turmeric powder.
4. Let it cook for 2 to 3 minutes.
5. Meantime fry kaskas and coriander seeds in dry pan.
6. Grind it by adding grated coconut into smooth paste.
7. Mix cooked dal, tomato and grounding paste, add salt, red mirchi powder and curry leaves in bowl and cook for 5 more minutes.
8. Check the consistency and switch off the burner.
9. Transfer into a bowl.
10. Heat 1 tbsp oil, add mustard seeds, let it pop, add red mirchi, hing and curry leaves and mix in raw tomato pappu.

See the yummy yummy taste and difference in normal tomato dal and with little spicy raw tomato dal.

My Note

• See the consistency  of dal. The consistency of pappu gives taste.
• Garama garam rice, raw tomato pappu with dollop of ghee is enough for comforting meal.
• Don't forget about papad or challa mirchi at side.
• You can use this for lunch and for roti for dinner time.
• You can add little quantity of Amarnath leaves also to this pappu.

Magaya Pappu

Hi

Today I am writing a traditional and easy dish - magaya pappu. When you are out of vegetables at home, what do you do? Think of an idea, a dish that can be done with what is available at home at that time like dal, pickle, onion, papad etc. One such dish is magaya pappu, magaya with combination of tur dal.

I learnt this from our neighbor's family. Very nice old and gentle lady, the head of the family with 10 to 12 members, a big family. I always get nice aromas of hing and avapettina dishes from their kitchen, ohh tempting.

When I asked Mamma garu what is special today? She told about magaya pappu. As theirs is a big family she told that with 1/2 kg tur dal, 2 depth laddles (garita used for sambar or rasam) of magaya and guppedu means fist full of curry leaves cooked together and add popu. ie magaya pappu. She told me to have it with challa mirapa kayalu (green mirchi soaked in sour curd). My mouth was watering you know. More over she cooks in a mud pot with thick bottom and wide surface. I don't know why it tasty when you cook in a mud pot. My grandmother also used to cook dal, mudda kura etc. in mud pot only. Those dishes used to taste very nice. The greatest cook in our family is my grand mother who prepares traditional dishes tasty and her version in any dish always turns out so exceptional.

OK. Let us go to prepare magaya pappu in mud pot.

Ingredients

• Tur dal                                                         1 cup
• Magaya                                                        1 1/2 or 2 tbsp (adjust according to your taste)
• Salt                                                               pinch
• Curry leaves

For Popu

• Mustard
• Hing
• Curry leaves 

How to prepare

1. Wash and soak tur dal ina a mud pot for 1 hour.
2. Cook it separately (not in a cooker) in mud pot stirring in between  till 90% dal is cooked.
3. Add magaya pickle and pinch of salt and cook well.
4. Mash it with wood masher (pappu gutti).
5. Add little curry leaves and cook for couple of minutes.
6. Check the consistency and add little water if required.
7. Then heat 1 tbsp of oil in a popu pan add mustard seeds. Let them pop. Then add  pinch of hing and curry leaves and mix into magaya pappu.

Taste it now. There is nothing like it. Old is gold!!!

Enjoy this magaya pappu with garama garam rice with dollop of ghee and vadiyalu.

My Notes

• This mud pot is available separately for cooking purpose with thick bottom and wide surface. Don't worry. The pot won't break. It is specially made for cooking purpose only. You can cook on gas stove or you can on coal fire or you can cook on wood fire.
• You can cook any dal or curries in pot. It tastes good and healthy also. 
• It takes time to cook dal separately. So it is good to soak the dal for 1 hour before cooking so that it gets soft quickly.

Usirikaya Instant pachadi

Hi

Today I am coming with usirikaya/amla pachdi with a combination of sesame powder, red mirchi powder etc. Amla as you all know is a rich source of Vitamin C. An amla is said to be equal to 1 glass of milk. Very good for kids. Try this yummy yummy pachadi. This is a very easy to prepare and can be prepared instantly.

Let us go for preparing this delicious pachadi.

Ingredients

• Usirikayalu                            1/4 kg
• Feenugreek seeds                  1/4 tbsp
• Cumin seeds                           1/4 tbsp
• Mustard seeds                        1/4 tbsp
• Sesame powder                      50gms
• Turmeric powder                    
• Salt to taste
• Oil for fry

How to prepare   

1. Wash amla/usirikayalu  and dry them on kitchen towel.
2. Take kadai, add oil and heat it on low flame.
3. Add amla and fry them on low flame till they turn into little golden brown.
4. Stir frequently , so that they get cooked evenly.
5. Take into a bowl and let cool.
6. Remove the seeds with your fingers.
7. Mean time fry fenugreek seeds cumin seeds and sesame separately in a dry pan. Let them cool.
8. Grind them by adding mustard seeds into smooth paste. Add little water.
9. Mix this ground paste into amla pieces. Add required salt and turmeric powder.
10. Mix well.

See the taste.

Yummy yummy

My note

• My opinion is measurement is only for guidance. It is best to adjust the measurement according to your taste.
• Serve this with garama garam rice with dollop of ghee and mudda pappu.
• You can serve this as side dish for curd rice. 

Menthi Paratha

Hi guys

Today I am coming with healthy menthi parotha. I think everybody knows that this menthi kura is good for health  and also good source of dietary fiber. Greens like menthi and spinach should be taken at least twice a week. I often make lots of dishes with this menthi kura. This menthi paratha is a quick breakfast, takes less time to prepare. You can take with any side dish or needs no side dish  also as it tastes little spicy.

OK. Let me explain how to make paratha.

Ingredients  (Serving size-5 parothas)

• Wheat flour                            1 1/2 cups
• Besan flour                             1/2 cup
• Menthi leaves                            1 cup
• Green chillies                          4 (finely chopped)
• Turmeric powder
• Cumin seeds                            pinch
• Coriander powder                   1/4 tbsp
• Ginger & garlic paste             1 tbsp
• Salt 
• Oil or ghee                             1 tbsp

How I did Parotha                 

1. Wash menthi leaves. Drain them completely and chop roughly.
2. Take a bowl add wheat flour, besan, green chilles cumin seeds, turmeric powder coriander powder garlic&ginger paste, required salt , methi leaves and 1 tbsp oil or ghee.
3. Mix well with your hand.
4. Add little water and knead the dough gently into soft dough.
5. Cover it and keep it aside for 30 minutes.
6. Divide the dough into small balls.
7. Roll each dough ball with rolling pin into a circle.
8. Heat a griddle.
9. Fry the paratha well, flip it and drizzle little oil till browned.
10. Flip it and again apply oil.
11. See that it is well cooked both sides.

  Your menthi paratha is ready to serve with a cup of green tea. It goes well with besan, tomato curry or any subji you like.

My Notes:

1. Garlic and ginger paste enhances the flavor of the parathas.
2. Besan gives crispness to parathas.
3. Normally I used bansi whole wheat to prepare this wheat flour. It is good for heath and moreover a very nice taste. 

ENJOY!!!!!!!

Pallilu Bachali Kura Pappu

Hi Friends

Bachali is a common leafy vegetable in every one's house hold. It is loaded with nutrition containing iron and calcium and rich source of soluble fiber. You can prepare Kanda (yam) bachali, Ava pettina kura, chutney with this. But today I am coming with new veriety dish with Bachali kura pappu combined with Channadal, Moog dal and Peanuts (Pallilu).

Normally most of us cook this bachali kura with a combination of toor dal only.  I will tell you about what I cooked today which I learnt from my sister-in-law Jayasree. It just comes out perfect.

Make it in your next meal and taste it and drop your comments and suggestions.

OK.. Let us go for prepare.

Ingredients

• Bachali kura (ceylon spinach)                               1 cup
• Moog dal                                                             1/4 cup
• Channa dal                                                           1/4 cup
• Pea nuts                                                               2 tbsp
• Green mirchi                                                        4 to 5 (slit length wise)
• Onion                                                                  1 chopped  
• Tamarind pulp                                                      1 tbsp
• Turmeric powder
• Salt to taste

Popu

• Mustard  seeds
• Dry red chilli                                                          1(deseed and tear)
• Garlic flakes                                                           5 to 6
• Oil                                                                         1 tbsp

My kitchen gardens bachali kura

m

How to prepare

1. Rinse 2 verities of dal and peanuts. Add require water.
2. Wash bachli aaku with running water and then chop it and keep on the top of dals.
3. Cook them together for 4 whistles.
4. Take heavy bottom vessel, add 1 tbsp oil and heat it. Add mustard seeds, let them pop, then add teared red chilli, garlic flakes then cooked dal and bachali aaku.
5. Finally add salt, turmeric powder, tamarind pulp and sliced green mirchi.
6. Cook for 5 to 7 minutes. If need add 1/2 cup of water depending on the consistency.
7. Looks nice with peanuts on the top of the bachali kura.
8. Switch off the stove.
9. Transfer into bowl.

      It goes well with rice and roti also.

Bajji Mirch & Peanuts Curry

Hi Viewers

   Sick of eating  with the same vegetables. OK to day I am coming with little spice and tasty curry with fresh green chillies & peanuts curry contains large green chillies which will be less hot compared with normal chillies.

   I have never tasted this curry before. I heard and I wanted to try this  yummy recipe and come out perfect and yum yum in taste. Easy to prepare and takes less time and has a refreshingly pleasing taste like your tongue will burn, you won't notice much other discomfort.

   Thanks to my sister Mashima.


OK let us go for prepare


Ingredients

• Bajji mirchi                                             15 ( make them 1" pieces)
• Nuvvula podi                                           3 tbsp
• Pea nuts powder                                      4 tbsp
• Dry coconut powder                               1 tbsp
• Tamarind pulp                                         1 tbsp
• Jaggary powder                                       1 tbsp
• Coriander powder                                    1/2 tbsp                                                

Popu

• Mustard seeds
• Cumin seeds
• Turmeric powder
• Salt to taste
• Oil

How I did it

1. Take  little depth pan. Bring the pan to heat. Add oil. Let it heat.
2. Add mustard seeds , let them pop then add cumin seeds and turmeric powder.
3. Then add bajji mirchi pieces and fry for 1 minute.
4. Stir well for 2 minues.
5. Grind the the ingredients shown above except bajji mirchi into smooth paste with little water.
6. Add this ground paste to cooked mirchi.
7. Cook for 5 minutes. Stir well.
8. Add little water if needs.
9.  Switch of the stove.
10. Let it sit  for couple of minutes.
11. Transfer it into a bowl.
12.  

              See the consistency. It should be little thick.
  

 My Note

You can use normal mirchi also instead of bajji mirchi.
The consistency  according to your serving taste.
It goes well with rice and roti.

  This best recipe to my dear readers. Try the recipe and drop your suggestions if any.


Yours Kusuma of Kusuma's Abhiruchi

Chukka Kura Chutney

Hi Viewers

To day I am posting a delicious chutney. Chukka kura/Katta Palak Chutney. Andhra is very famous for  chutneys made with vegetables and leafy vegetables. As I have already said, chutney is an important and integral part of the main course.Without any chutney Indian meal remains incomplete. One can make this recipe easily.

Try by yourself and see the mouth watering chutney.

Ingredients

Chukka kura                                   3 cups (finely chopped)
Sesame powder                              3 tbsp
Raw onion                                       1 big ( finely chopped)
Turmeric powder
Salt to taste
Oil

For grounding paste

Feenugreek seeds                             big pinch
Urad dal                                             1/2 tbsp
Cumin seeds                                       1/2 tbsp
Green mirchi                                        6 to 7 Depends on your spicy

For popu

Mustard seeds
Hing
Curry leaves
Urad dal
Channa dal


How to prepare

1. Heat 1 tbsp oil in frying pan. Let it heat.
2. Add fenugreek seeds, urad dal and cumin seeds and fry for 2 minutes then add green mirchi. Switch off the stove.
3. Let it cool completely.
4. Grind in into a paste.
5. Heat 1 tbsp oil in a pan. Let it heat.
6. Add chopped chukkakura. Cook for 5 minutes.
7. Add salt and mix well and simmer for couple of minutes.
8. Transfer into a serving bowl. Add sesame powder and chopped raw onion. Mix well.
9. Take popu pan. Add 1 tbsp oil and let it heat.
10. Then add mustard seeds, let it pop. Then add urad dal, hing and curry leaves.
11. Mix the popu in the chutney.

Home Grown Chukka Kura

See the nice and flavourful taste with little katta and yummy taste.

My Note

1. This pachadi I have prepared with my home grown organic chukka kura.
2. You can use this chutney for idly, dosa and upma also.
3. This chutney goes well with rice with a dollop of ghee along with papad.
4. Fenugreek seeds gives aroma to chutney.
5. Sesame powder gives taste to chutney.
6. Not even a drop of water is required to this chutney. While grinding green mirchi releases little moisture.