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.

KARAM PACHADI

INGREDIENTS

Chana dal – 4 tbsp

Urad dal – 1tbsp

Coriander seeds – 1 1/2tbsp

Cumin seeds – 1tsp

Dry red chillies – 1/2 cup to 3/4 cup [adjust according to your level]

Oil – 1tbsp

Garlic – 8 mashed

Curry leaves – few

Salt to taste

Tamarind juice- 1 1/2 tbsp [ semi liquid]

Water for grinding

METHOD

  1. Heat oil in a pan and add all the ingredients one by one expect salt ,tamarind paste and water.
  2. Fry on low flame till the dal becomes light brown colour.
  3. Switch off the flame and cool it.
  4. Grind it to a paste with water, salt and tamarind paste.
  5. Adjust seasoning.

COCONUT CHUTNEY

INGREDIENTS

Oil – 1tbsp

Peanuts – 1 tbsp

Green chillies – 10 to 12

Chana dal – 1 1/2 tbsp

Urad dal – 1 tsp

Coriander seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Roasted chana dal – 1 1/2 tbsp

Broken red chillies – 3 pieces

Curry leaves – few

Garlic – 3 mashed

Freshly grated coconut – 1/2 cup

Yogurt – 1 /2 cup to 1 cup

Salt to taste

TALIMPU

Oil – 1 tsp

Mustard seeds – 1/2 tsp

Broken red chillies – 2 pieces

Curry leaves – few

METHOD

  1. Heat oil in a pan. Fry peanuts for 2 minutes. Add green chillies and fry for 3 minutes. Then, add chana dal, urad dal, cumin seeds, coriander seeds and broken red chillies .
  2. Fry on low flame till they become light golden colour. Add roasted chana dal and fry for 2 more minutes. Add mashed garlic and curry leaves mix well. Switch off the flame and cool it.
  3. Put all the fried ingredients in a grinder jar. Add salt and grind it to a coarse powder.
  4. Then add freshly grated coconut and curd and grind it to a paste. Lastly add coriander leaves and grind one more time.
  5. Empty it into a bowl. Heat oil in a small kadai and add mustard seeds. Let them splutter. Add red chillies and curry leaves. Fry for a second and pour it over chutney.
  6. Mix well. Serve with dosa. Adjust spice level according to your taste.

COCONUT CHUTNEY

fullsizeoutput_19cINGRIDENTS

Oil – 1/2 tsp

Green chillies – 5 cut into two pieces

Coriander seeds – 1/2 tsp

Chana dal – 1 1/2 tsp

Urad dal – 1/2 tsp

Cumin seeds – 1/2 tsp

Roasted chana dal – 1 1/2 tsp

Fresh grated coconut – 2 to 3 tbsp

Curd – 4 to 5 tbsp for grinding

Coriander leaves –  1 tsp

TALIMPU

Mustard seeds – 1/3 tsp

Cumin seeds – 1/3 tsp

Broken red chillies – 3 pieces

Curry leaves – few

METHOD

  • Heat oil in a pan. Add green chillies and fry for a minute. Add coriander seeds, chana dal, urad dal and cumin seeds.
  • Fry on low flame till they become light golden in colour. Lastly add crushed garlic, roasted chana dal and curry leaves. Mix well and swicth off the flame.
  • Put all the fried ingredients in a grinder jar. Add salt and grind it to a coarse powder.
  • Then add freshly grated coconut and curd and grind it to a paste. Lastly add coriander leaves and grind for one more time.
  • Empty it into a bowl.
  • For talimpu, heat oil in a pan and add mustard seeds and cumin seeds.
  • When they start to splutter, add red chillies and curry leaves. When curry leaves turn crisp, switch off the flame and pour it on the already grinded chutney. Mix well.

SUGGESTIONS

You can adjust coconut and curd according to your taste.

KUDUMULU (VINAYAKA CHAVITHI PRASADAM )

IMG_4110INGREDIENTS

Rice rava – 1 cup

Chana dal2 tbsp (senaga pappu)

Grated fresh coconut3 tbsp

Water – 2 cups

Salt to taste

METHOD

  • Wash and soak chana dal in water for 30 minutes. Take a pan and add water. Add chana dal and bring it to a boil.
  • Boil for 2-3 minutes. Add freshly grated coconut and salt. Mix well. 
  • Reduce the heat, add rava slowly into the boiling water, mixing well with another hand to prevent lumps.
  • Cover the pan with a lid until the water evaporates completely. Make sure it doesn’t burn. Swicth off the flame.
  • Leave it covered for about 15 minutes. Transfer this to a wide plate and cool.
  • After 15 minutes, wet ur hands and make small balls. Sprinkle some water if rava is too hard.
  • Use an idli steaming stand or any perforted plate to steam these rice balls. Place rice balls on the plate.
  • Place the stand in a pressure cooker with little water to steam. Cover the pressure cooker and steam for 6-8 minutes. (Whistle not required)

SUGGESTIONS

Adjust water according to the rice rava you are using. If you have any doubt, add an extra  half cup of water.

AMMA’S KARAM PODI

IMG_3541

This recipe has been handed down to me by my mother. Perfect for Idlis. A dollop of ghee will greatly enhance its taste.

INGREDIENTS

  • Coriander seeds – 1 1/2 cups
  • Chana Dal – 1/4 cup
  • Urad Dal – 1 tbsp
  • Cumin Seeds – 1 tbsp
  • Broken red Chillies – 2 cups
  • Crushed Garlic – 1 cup
  • Curry Leaves – 1 cup
  • Tamarind – small lemon sized
  • Oil for frying – 4 tbsp
  • Salt to taste

 

METHOD

  • Dry roast coriander seeds until light brown. Repeat the same process with chana dal, urad dal and cumin seeds.
  • Heat 1 1/2 tsp of oil and fry the broken red chillies until light brown. Let it cool.
  • Repeat the same procedure with crushed garlic and continue to fry until the raw smell fades away.
  • Lastly add tamarind and switch off the flame.
  • Heat another 1 1/2 tsp of oil and fry curry leaves until crisp. Cool down all the ingredients.
  • Start by grinding the chana dal, urad dal and cumin seeds to a coarse powder and put it aside.
  • Next, grind the coriander and put it aside. Grind red chillies, curry leaves and tamarind.
  • Grind the garlic.
  • Now mix all the grinded ingredients together with salt.