INSTANT USIRIKAYA PICKLE

INGREDIENTS

Usirikaya – 10 cut into pieces

Lemon juice – 4 tbsp

Roasted cumin powder – 1/8 tsp

Red chilli powder – 5 tbsp

Garlic – 15 mashed with skin

Oil – 1/2 cup

Salt to taste

METHOD

  1. Wash and pat dry usirikayas. Cut usirikayas into pieces discarding the seeds.
  2. Take a bowl, add all the ingredients one by one. Add usirikaya pieces to it, mix well.
  3. Check out the seasonings. Serve with hot rice . Goes well with idli, dosa and upma.

SENAGA PAPPU MASALA KOORA

INGREDIENTS

Senega Pappu – 1/2 cup washed and soaked for 6 to 8 hours

Oil – 5 tbsp

Onion paste – 4 to 4 1/2 tbsp [ check out my previous posts]

Turmeric powder- 1/4 tsp

Red chilli powder- 2 1/2 tbsp

Pulav masala – 1/4 tsp (check out my previous posts)

Water – 2 1/2 cups

Salt to taste

TALIMPU

Oil – 5 tbsp

Garlic – 3 cloves

Cumin seeds 1/2 tsp

Broken red chilli pieces- 4 to 5

Curry leaves – few

METHOD

  1. Wash and soak Senega Pappu for 6 to 8 hours. Drain and keep aside.
  2. Heat oil in a pan. Add crushed garlic, cumin seeds, red chilli pieces and curry leaves. Fry for 1 minute.
  3. Add onion paste. Fry for 7 to 8 minutes on low flame. Then, add turmeric powder, red chilli powder. Mix well.
  4. Add drained Senaga Pappu. Mix well and fry for another 5 to 6 minutes .
  5. Add pulav masala , salt and mix well. Add 2 1/2 cups of water. Cover and cook on low flame for 10 minutes till the water evaporates.
  6. Check out the seasonings. If the senaga pappu is not cooked well, add some more water and cook on low flame till it is cooked well. Switch off the flame.

USIRIKAYA KOBBARI PACHADI

This pachadi can be made during kartika masam as it has no garlic.

INGREDIENTS

Usirikayalu – 5 cut into small pieces

Freshly grated coconut -1 cup

Green chillies – 3 to 4

Coriander seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Oil for frying

Salt to taste

Lemon juice – 1 tbsp

TALIMPU

Oil – 1 1/2 tsp

Mustard seeds – 1/2 tsp

Chana dal – 1/4 tsp

urad dal .- 1/4 tsp

Cumin seeds – 1/2 tsp

Broken red chillies – 6 pieces

Curry leaves – few

Turmeric powder – 1/3 tsp

Asafoetida – 1/3 tsp

METHOD

  1. Wash and pat dry usirikayalu. Chop the usirikayalu into pieces discarding the seeds.
  2. Heat 1 1/2 tsp of oil in a pan. Add green chillies , cumin seeds and coriander seeds.
  3. Fry on medium flame for 2 to 3 minutes till the raw smell goes out. Keep it aside.
  4. In the same pan, heat 1 1/2 tsp of oil. Fry usirikaya pieces on medium flame for 3 to 4 minutes. Fry till the usirikaya pieces turn into light pink colour.
  5. Take a motor & pestle. Crush green chillies , cumin seeds and coriander seeds to a coarse paste.
  6. Then, add salt and fried usirikaya pieces and mash it to a coarse paste. Add freshly grated coconut and lemon juice. Mix well and check out the seasonings.
  7. Heat 1 1/2 tsp oil in a pan and add mustard seeds. When mustard seeds start spluttering, add chana dal, urad dal, cumin seeds and fry for a second. Add red chillies, curry leaves, turmeric powder and asafoetida.Fry for few seconds.
  8. Add usirikaya and coconut mixture prepared earlier. Switch off the flame. Mix well.
  9. Serve with steamed rice and a dollop of ghee.

ARITIKAYA PALU POSI KOORA [ NO ONION NO GARLIC]

 

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

INGREDIENTS

Aritikaya- 2 ( raw bananas )

Green chillies – 2

Turmeric powder – 1/3 tsp

Milk – 2 cups

Salt to taste

TALIMPU

Oil – 3 tbsp

Cumin seeds – 1/2 tsp

Broken red chillies – 6

Curry leaves – few

METHOD

  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.

PLAIN TOOR DAL [ MUDDA PAPPU ]

INGREDIENTS

Toor dal – 1/2 cup

Water – 1 1/2 cups

Salt to taste

Turmeric powder- a big pinch

method

  1. Wash toor dal 2 times. Pressure cook toor dal with 1 1/2 cups of water.
  2. Cook on high flame till the first whistle comes. Turn the heat low and cook for 5 min.
  3. Turn off the flame and wait for pressure to release.
  4. Open lid add salt, turmeric and mix well with potato masher.
  5. Serve with hot rice and ghee.

USIRIKAYA PACHADI

INGREDIENTS

Grated Usirikaya – 1 cup

Oil – 1 cup for frying usirikaya,

Red chilli powder – 5 tbsp

Fenugreek powder – 1 tsp

Turmeric powder – 1/8 tsp

Mustard powder – 1 tsp

Salt to taste

Lemon juice – 3 tbsp

TALIMPU

Oil – 1/2 cup

Mustard seeds – 1/2 tsp

Fenugreek seeds – 1/4 tsp

Cumin seeds – 1/2 tsp

Mashed garlic – 10

Asafoetida -1/8 tsp

Broken red chillies – 8 pieces

Curry leaves – 2 springs

PROCEDURE

  1. Wash and pat dry usirikayas. Grate them using a carrot grater. Keep aside.
  2. Heat 1/2 cup of oil in a pan and add grated usirikaya. Fry on medium flame till colour changes.
  3. Switch off the flame and add lemon juice. Mix well and keep it aside.
  4. Take a bowl. Mix red chilli powder, turmeric powder, salt, fenugreek powder and mustard powder. Mix well keep it aside.

TALIMPU

  1. Heat oil in a pan. Add mustard seeds. When mustard seeds start to crackle, add cumin seeds, fenugreek seeds. Then add mashed garlic, red chillies , curry leaves and asafoetida.
  2. Fry for 1 to 2 minutes. Switch off the flame.
  3. Mix it with grated usirikaya. Add all the dry masalas to it. Mix well.
  4. Check out the seasonings. Goes well with idli , dosa 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.

RICE RAVA UPMA

ff373de0-203f-4150-8c3d-c1a5cc7c7433INGREDIENTS

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

METHI ROTI

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INGRIDENTS

Wheat flour – 2 cups

Methi leaves – 1 cup tightly packed fresh methi leaves

Red chilli powder – 1/2 tsp

Curd – 2 tbsp

Oil – 1 tbsp

Turmeric powder – a pinch

Finely chopped Garlic cloves – 6-7

Finely chopped green chillies -2

Salt to taste

Oil or ghee as required for frying

METHOD

  1. Rinse the methi leaves well. Drain them completely. Chop the methi leaves finely and keep it aside.
  2. Mash green chillies and garlic to a fine paste in a motor pestle. Take a bowl, add methi leaves and green chilli and garlic paste along with rest of the ingredients.
  3. Give it to a good mix. Add water little by little and keep kneading to make the dough soft.
  4. Cover with a damp cloth and rest it for half an hour.
  5. Make medium size balls of the dough. Dust the dough ball with some flour and then start rolling the paratha.
  6. Heat a tawa and place the roti on it .
  7. Wait for few seconds, you will notice few tiny bubbles on the surface. Flip the paratha.
  8. Cook the other side for a few seconds. Then apply oil and flip it again.
  9. Cook it by pressing it very gently using spatula. Cook until it turns brown.
  10. Serve methi paratha hot with pickle and curd.