MANGO ALLAM PACHADI

INGREDIENTS

Raw mango pieces – 2 cups

Ginger pieces – 1 cup

Grated jaggery – 3 cups

Red chilli powder – 3/4 cup

Oil – 1 1/2 tbsp

Salt to taste

TALIMPU [ optional ]

Oil – 1 tsp

Cumin seeds – 1/2 tsp

Mustard seeds = 1/2 tsp

Curry leaves – few

METHOD

  1. Peel mangoes and cut into cubes. Keep it aside.
  2. Wash and clean the ginger. Cut the ginger into pieces and keep it aside.
  3. Grate the jaggery and keep it aside.
  4. Heat oil in a pan . Fry chopped ginger for 2 minutes. Switch off the flame and cool it.
  5. Take a grinder jar and add mango pieces, grated jaggery, salt and fried ginger.
  6. Grind it to a paste. Then add red chilli powder and grind for one more time. Transfer it to a bowl.
  7. Check out salt . For talimpu, heat oil in a pan and add mustard seeds.
  8. Let them splutter and add all the remaning ingredients and fry for a few seconds and pour it over the grinded pachadi.
  9. Mix well. Can be served with vada, idli, dosa, pesarattu. You can serve pachadi without the talimpu also.

* This recipe was given to me by my sister valli.

KARIVEPAKU MIRIYALU KARAM

INGREDIENTS

Chana dal – 1/2 cup

Urad dal – 1/2 cup

Black pepper- 1 1/2tbsp

Cumin seeds – 2 tsp

Garlic – 1/4 cup cloves with skin

Fresh curry leaves – 3 cups loosely packed

Oil – 1 1/2 tsp

Salt to taste

Lemon juice – 1tbsp

Ripe green chillies/ dry red chillies – 12 to 15 slit (adjust according to your spice level)

Asafoetida – 1/2 tsp

METHOD

  1. Heat 1/2 oil in a pan and add ripe green chillies and fry on low flame for 4 to 5 minutes. Keep it aside.
  2. In the same pan, add 1 tsp of oil. Roast chana dal and urad dal until they turn golden.
  3. Then, add black pepper and roast for another 2 to 3 minutes on low flame.
  4. Add curry leaves and fry on low flame for 4 to 5 minutes.Switch off the flame and add asafoetida and cumin seeds.
  5. Cool it and transfer it to a mixer jar. Add salt and grind it to a coarse powder.
  6. Lastly, add fried green chillies and garlic and grind again.
  7. Transfer it to a bowl. Add lemon juice and mix well. Check out the seasonings.
  8. Transfer it to a glass jar. Serve with hot rice and ghee.

TELAGAPINDI TEEPI KOORA

INGREDIENTS

Telagapindi – 1cup

Onions – 2 medium size cut into small chunks

Green chillies – 4 slit

Salt to taste

Turmeric powder – 1/4 tsp

Jaggery – 1/4 cup

Water- 1 1/2 cup

Milk – 1/2 cup

Chopped onions – 1/4 cup for serving

*Grind it to a powder

Coriander seeds – 1 1/2 tbsp

Cumin seeds – 1 tsp

Dry red chilli pieces – 1/3 cup [ adjust according to your taste ]

TALIMPU

Oil – 1/4 cup

Peeled garlic – 1/4 cup [ adjust according to your taste]

Cumin seeds- 1/2 tsp

Curry leaves – few

*This recipe was handed down to me by my mother in law.

METHOD

  1. In a mixie jar, grind coriander seeds and cumin seeds into a powder. Then add red chillies and grind it to a coarse powder and keep it aside.
  2. Heat oil in a pan and add peeled garlic. Fry on low flame till the garlic becomes light brown in colour.
  3. Then, add cumin seeds and all the remaining ingredients and fry for few seconds.
  4. Then, add chopped onions and green chillies. Mix well. Add salt and turmeric powder.
  5. Fry for 3 to 4 minutes and add masala powder. Cover and cook on low flame till onions are transparent.
  6. Then, add telagapindi powder and fry on low flame for 3 minutes.
  7. Add milk, water and mix well . Cover and cook till the water evaporates.
  8. Fry on low flame for 2 to 3 minutes. Then add jaggery powder.
  9. Cover and cook on low flame till the jaggery absorbs into the curry.
  10. Mix in intervals. Cook another 3 to 4 minutes on low flame .
  11. Switch off the flame and serve with raw onion pieces.

MENTHI KOORA PAPPU

INGREDIENTS

Pesara pappu [ moong dal ] – 1/2cup

Medium size onion – 1 [cut into chunks]

Green chillies – 3 slit

Turmeric powder – 1/4 tsp

Salt to taste

Water – 1 1/2 cup

Finely chopped fenugreek leaves – 3/4 cup to 1 cup [ loosely packed and washed]

TALIMPU

Ghee – 1tsp

Oil – 1tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/4 tsp

Fenugreek seeds – 1/4 tsp

Garlic – 3 cloves mashed

Dry red chillies – 4 pieces

Curry leaves – few

Method

  1. Wash moong dal and cook with chopped onions, green chillies and water.
  2. Cook on low flame till the dal is 3/ 4 cooked . [dont mix]
  3. Then, spread washed fenugreek leaves and cover and cook on low flame for 5 minutes. [dont mix the dal]
  4. Open lid. Add salt and turmeric powder and mix well.
  5. Heat ghee and oil in a pan. Add mustard seeds and let them splutter.
  6. Add all the remaining ingredients one by one and fry for few seconds.
  7. Pour the cooked dal over the talimpu and mix well.At this stage, if the dal is too thick,add water and mix well.
  8. Cook for 1 to 2 minutes and switch off the flame.Goes well with rice and roti.

KOBBARI MAMIDIKAYA PACHADI

INGREDIENTS

Grated coconut- 1cup

Grated raw mango (sour mango) *- 3/4 cup to 1cup

Finely chopped coriander leaves – 1/2 cup

Green chillies – 8 [ adjust to your spice level ]

Salt – 1 1/2 tsp

TALIMPU

Oil- 1tbsp

Mustard seeds – 1/2 tsp

Chana dal – 1/2 tsp

Urad dal – 1/2 tsp

Mashed garlic – 4 cloves

Dry red chilli pieces – 5 pieces

Turmeric powder – 1/4 tsp

Curry leaves – few

METHOD

  1. Peel mango and grate it. Squeeze the grated mango with hand to extract water and keep it aside. You can use this water in rasam.
  2. In a mortar and pestle, mash green chillies and coriander leaves to a coarse paste.
  3. Take a bowl. Add freshly grated coconut,salt, grated mango and the previously made green chilli coriander paste.
  4. Mix well and keep it aside. Heat oil in a pan and add mustard seeds and let them splutter.
  5. Add all the remaning ingredients one by one. Fry for few seconds and pour it over the coconut mix.
  6. Mix well and adjust seasonings.
  7. *If mango is too tangy, reduce grated mango.

BANGALADUMPA PALU POSI KOORA [ POTATO CURRY ]

INGREDIENTS

Finely chopped onions – 1cup

Potatoes – 1 1/2 cup [ peeled and washed and cut into small cubes]

Turmeric powder – 1/4 tsp

Salt – 1tsp

Clove powder – a big pinch

Green chillies – 3 slit

Milk – 3/4 cup

TALIMPU

Oil- 1/4 cup

Cumin seeds – 1/2 tsp

Garlic mashed – 4 cloves

Dry red chillies – 4 pieces

Curry leaves – few

METHOD

  1. Peel the potatoes and cut into cubes. Wash and keep them immersed in water until used.
  2. Heat oil. Add all the talimpu ingredients one by one. Fry for few seconds and add finely chopped onions.
  3. Mix well and add potato pieces , salt and turmeric powder.
  4. Mix well and keep covered. Cook on low flame till the potatoes are cooked.
  5. Mix in intervals. Add clove powder and mix well . Check out seasonings.
  6. Add milk and stir well. Cook on high flame for 1 to 2 minutes.
  7. Switch off the fame. Goes well with chapathi.
  8. The consistency of the curry should be semi liquid. If case, the curry becomes too thick, you can add milk.