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.

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.

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.

KARIVEPAKU RICE

INGREDIENTS

Raw rice – 1 cup

Curry leaves – 1/2 cup

Freshly grated coconut – 1/2 cup

Peanuts – 2 tbsp roasted and skinned

Cumin seeds – 1 tsp

Garlic clove – 1 optional

Green chillies – 4

Lemon juice – 1 1/2 tsp

TALIMPU

Ghee – 1bsp

Oil – 1 tbsp

Mustard seeds- 1 tsp

Urad dal -1 1/2 tsp

Cashew nuts – 8 cut into pieces

METHOD

  1. Cook rice with 2 1/2 cups of water. Cool it and keep it aside.
  2. Grind grated coconut, curry leaves, green chillies, cumin seeds and ground nuts to a fine paste.
  3. Heat oil and ghee in a kadai. Add mustard seeds. Let them crackle. Add urad dal and cashew nuts.
  4. Fry for a minute. Add karivepaku paste and fry till water evaporates.
  5. Add salt and mix well. Then add cooked and cooled rice. Mix well.
  6. Cook on low flame till the mixture coats well. Lastly, add lemon juice and mix well.
  7. Serve with ullipaya perugu pachadi. Adjust seasonings.

P0TLAKAYA KOBBARI KURA

INGREDIENTS

Potlakaya – 1 medium size [ 2 to 2 1/2 cups]

Finely chopped onions – 2 medium size

Turmeric powder – 1/8 tsp

Salt to taste

Green chillies – 2 slit

TALIMPU

Oil – 2 tbsp

Urad dal – 1 tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1 tsp

Mashed garlic – 3 cloves

Broken red chillies- 6 pieces

Curry leaves- few

METHOD

  1. Potlakaya (snake gourd) has a natural whitish layer coated over them. This has to be scraped off with a knife first.
  2. Cut the snake gourd to 2 to 3 pieces and cut them vertically. Discard the seeds and the pith or the white pulp.
  3. Cut it into small pieces. Wash and boil in water for 5 to 6 minutes till it softens. Strain in a colander and keep it aside.
  4. Heat oil in a wide pan. Add urad dal and fry for 10 seconds, then add mustard seeds, cumin seeds and mashed garlic. Mix well.
  5. Then add broken red chillies and curry leaves and fry for 10 more seconds. Add onions and green chillies.
  6. Add salt and turmeric powder and mix well. Cook on medium flame till the onions turn soft.
  7. Add boiled snake gourd pieces and cook on high flame for 2 to 3 minutes. Then cook on medium flame for 6 to 7 minutes.
  8. Add freshly grated coconut and fry for another 6 to 7 minutes. Switch off the flame. Serve with rice.

TOMATO COCONUT ROTI PACHADI

INGREDIENTS

Tomatoes – 3 cut into small pieces

Oil – 1 tsp

Turmeric powder- a pinch

Tamarind paste – 3 tsp

Salt to taste

Red chilli powder- 3 tbsp

Garlic – 8 with out skin

Curry leaves – few

Cumin seeds – 1 tsp

Freshly grated coconut – 1/2 cup

TALIMPU

Oil – 2 tsp

Urad dal – 1/2 tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Broken red chillies- 4

Mashed garlic – 3 cloves

Curry leaves – few

Asafoetida – 1/4 tsp

METHOD

  1. Wash and cut tomatoes into small pieces. Heat oil in a pan. Add tomatoes, salt and turmeric powder.
  2. Cook on medium flame for 5 to 6 minutes. Add tamarind paste and mix well. Cook on medium flame till tomatoes becomes mushy.
  3. Take a mortar and pestle. Crush garlic, cumin seeds and curry leaves to a coarse paste. Add cooked tomatoes and crush into a coarse paste. Add freshly grated coconut and red chilli powder. Mix well and mash it to a coarse paste.
  4. At this stage check out salt. If you want it to be more spicy, add more red chilli powder. Mix well and keep it aside.
  5. Heat oil for talimpu. Add mustard seeds. When mustard seeds starts spluttering, add urad dal and cumin seeds.
  6. Fry for few seconds. Add mashed garlic, broken red chillies and curry leaves. Fry for few seconds and add asafoetida. Mix well.
  7. Add tomato coconut mixture to this talimpu. Switch off the flame. Mix well.
  8. Serve with hot rice and ghee.