VARIPINDI PAKODI

INGREDIENTS

Varipindi [ rice flour ] – 2 cups

Curd – 1 1/2 cup for mixing rice flour [sour curd]

Onion – 4 medium size cut into cubes

Green chillies – 8

Finely chopped ginger – 2 tbsp

Finely chopped curry leaved – few

Salt to taste

Cooking soda – a big pinch

Oil for deep frying

METHOD

  1. Mash ginger and green chillies in a mortar and pestle to a coarse paste.
  2. Take a bowl. Add rice flour, onions, curry leaves, salt, cooking soda, ginger and green chilli paste.
  3. Mix well. Gradually, add curd and mix well and keep it aside.
  4. If the mixture is too dry, add 1 to 2 tbsp of curd.
  5. Heat oil in a pan. When the oil is hot enough regulate flame to medium.
  6. Take a small amount of dough and make small pakodi with your fingers and slide them gently in the oil.
  7. Fry them on medium flame till they are golden brown. Be patient and use medium heat. Otherwise, the pakodis will fry on the outside and remain raw on the inside.
  8. Fry them till they become crisp and golden.
  9. Using slotted spoon remove pakodi from the oil and place them on a kitchen napkin to remove excess oil.
  10. Continue to make more pakodis in batches with the rest of the dough.
  11. Serve hot with chinthakaya pachadi.

SENAGA PAPPU PALU POSI KOORA

INGREDIENTS

Senaga pappu- 1/2 cup soaked for two hours

Water – 3 cups

Salt – 1tsp

Finely chopped onions- 2 cups loosely packed

Green chillies – 4 slit

Milk – 3/4 cup

Clove powder – a pinch

Turmeric powder – 1/2tsp

Talimpu [tempering]

Oil – 1/3cup

Cumin seeds – 1/2tsp

Garlic – 4 mashed

Dry red chillies – 4 pieces

Curry leaves – few

METHOD

  1. Boil soaked chana dal with 3 cups of water. Dal should be soft and not mushy.
  2. Drain and keep it aside. Heat oil in a pan and add cumin seeds.
  3. Add all the remaning ingredients one by one and fry for few seconds.
  4. Add finely chopped onions, green chillies, salt, and turmeric powder.
  5. Cover and cook on low flame till the onions becomes translucent.
  6. Mix in intervals. Add drained chana dal and cover and cook on low flame.
  7. Cook for 6 to 7 minutes and add a pinch of clove powder and mix well.
  8. Reduce flame to high flame and add 3/4 cup milk. Continuously mix well otherwise the milk will curdle.
  9. Cook till the milk evaporates and the oil in the curry floats on sides.
  10. Switch off the flame. Serve with rice.

RED COCONUT CHUTNEY

INGREDIENTS

Freshly grated coconut – 1cup

Oil – 1 1/2 tbsp for frying masala

Chana dal – 3 tbsp

Urad dal – 1tbsp

Coriander seeds – 1tbsp

Cumin seeds – 1tsp

Broken dry red chillies – 1/2cup

Garlic – 4mashed

Curry leaves – few

Tamarind paste – 1 tsp

Water – 1/2cup

Curd – 3/4 cup to 1 cup

Finely chopped coriander leaves- 1 tbsp

Salt to taste

TALIMPU [TEMPERING] [OPTIONAL]

Oil – 1tsp

Urad dal – 1/2tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Dry red chillies – 4 pieces

Curry leaves – few

METHOD

  1. Heat oil in a fry pan. Add chana dal , urad dal, coriander seeds and cumin seeds.
  2. Fry on low flame for 2 minutes. Add mashed garlic, broken dry red chilli pieces and curry leaves.
  3. Fry on low flame till the dal becomes light brown in colour.
  4. Switch off the flame and cool it.
  5. In a grinder jar, add the masala and salt . Grind it to a powder and then add 1/2 cup of water.
  6. Grind it one more time. Then add grated coconut, tamarind paste and curd.
  7. Grind it to a paste. Check out the seasoning and add finely chopped coriander leaves. Grind it one more time and transfer it to a bowl.
  8. Take a kadai. Heat 1 tsp of oil and add mustard seeds and let them splutter. Then, add urad dal, cumin seeds, red chillies and curry leaves.
  9. Once the curry leaves turn crisp, pour this over coconut chutney.
  10. Serve coconut chutney with dosa, idly and pottikka buttalu.

EGG FRY WITH ONION PASTE

INGREDIENTS

Eggs – 5 boiled and peeled

Onion paste – 1 cup ( https://neelus.blog/2013/06/12/onion-paste-2/ )

Green chillies – 5 cut into pieces

Red chilli powder- 3 to 4 tsp [adjust according to your spice level]

Turmeric powder – 1/2 tsp

Salt to taste

Finely chopped coriander leaves – 1/4 cup

Pulav masala – 1tsp

Warer – 1 to 2 tbsp

TALIMPU [TEMPERING]

Oil – 1/4 cup +2tbsp

Cumin seeds – 1/2 tsp

Garlic – 4 mashed

Dry red chilles – 4

Curry leaves – few

METHOD

  1. Lightly slit the eggs and keep it aside. Heat oil in a wide pan add cumin seeds and let them splutter.
  2. Add all the remaning ingredients one by one and fry for few seconds.
  3. Add onion paste and fry for few seconds and add salt and turmeric powder.
  4. Fry on low flame till the raw smell fades out. Then add red chilli powder, pulav masala and green chillies.
  5. Fry on low flame for another 2 to 3 minutes. Add boiled eggs and fry for another 3 to 4 minutes.
  6. Mix in intervals. Sprinkle 1 tbsp of water and add finely chopped coriander leaves.
  7. Mix well and adjust seasoning. Fry for 2 to 3 minutes and switch off the flame.

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.