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.

POTATO CURRY WITH CINNAMON POWDER

INGREDIENTS

Potato pieces- 2 cups [ peeled and cut into chunks]

Onion paste – 1 cup [check out my previous posts]

Green chillies – 5 slit

Cinnamon powder – 1/2tsp

Clove powder – 1/4 tsp

Red chilli powder -1tsp

Turmeric powder – 1/2 tsp

Salt – 2tsp

Milk – 1/2cup

Talimpu

Oil – 1/2 cup

Cumin seeds – 1/2 tsp

Garlic – 4 mashed

Dry red chilli pieces- 5

Curry leaves – few

This recipe was handed over to me by my mother-in-law

METHOD

  1. Heat oil in a pressure cooker and add peeled and washed potatoes. Fry on low flame for 5 minutes.
  2. Then add all the talimpu ingredients one by one. Fry for 2 minutes. Add onion paste.
  3. Add turmeric powder, salt and green chillies. Fry on low flame for 7 to 8 minutes.
  4. Mix in intervals. Add red chilli powder, cinnamon powder and clove powder and mix well.
  5. Fry for 5 minutes and add 1 1/2 cups of water. Pressure cook on high flame till 1 whistle.
  6. Reduce flame to low and cook for 3 minutes. Switch off the flame .
  7. Allow pressure to release. Open lid and add 1/2 cup of milk.
  8. Mix well and cook on high flame till the gravy becomes little thick.
  9. Check out the seasonings. serve with dosa and chapathi.
  10. When serving curry you can add raw onions on top of the curry.

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.