Archive | March, 2007

Chilakada Dumpala Pakam

31 Mar



Sweet potato/ chilakada dumpalu 3
Jaggery (grated) 1/2cup- 1cup
Pure ghee 1tbsp

Method of preparation:

Remove the edges and cut the sweet potatoes into circles.
In a microwavable bowl of water, dip the circles and microwave it for 8-10min.
Heat ghee in a pan, add jaggery and 1/4cup of water.
Stir continuously until it caramalizes and syrup becomes sufficiently thick.
Add the cooked sweet potato circles and stir.
Remove from heat and serve.

Notes: You can peel the skin of sweet potatoes if you like.
Add a bit of cardamom powder on top if u prefer.

Karra Pendalam

30 Mar


Karra pendalam in telugu, Gobo root/ Burdock root in english.
Its like most other roots with lots of carbohydrates and carries a distinct smell.
In India, these roots are cooked and sold on streets.

Just cook it like you cook a potato.
In a microwavable bowl of water, add karra pendalam halves.
Microwave for 8-12min depending on the girth of karra pendalam.
Cool and remove the thick skin and cut into circles.

You can even soak the peeled circles in salt water before cooking.

Pepper Rasam

29 Mar



Cooked Toor dal 3-5 tbsps

Garlic 2-3 cloves
Black pepper 10-15
Turmeric powder 1/4 tsp
Tamarind pulp 2tbsps
Oil 1tbsp
salt to taste

Dry roast and powder the following ingredients:

Chana dal 1tsp
Urad dal 1tsp
Red chillies 5-10
Fenugreek seeds 1/4tsp
Cumin seeds 1/2 tsp
Mustard seeds 3/4tsp
Corriander seeds 1tsp

Mustard seeds 1tsp
Asafoetida 1/4 tsp
oil 1tsp

Method of preparation:

Heat oil in a vessel, add peeled and crushed garlic cloves. Add coarsely ground black pepper.
Add the ground powder, cooked toor dal, turmeric powder, tamarind pulp and 8-10cups of water. Bring to boil and strain.
Do the talimpu
Heat oil, add mustard seeds, asafoetida and when seeds start to splutter add them to rasam.
Serve hot with white rice and ghee.

Notes: You can add a bit of jaggery to make it sweet.

Spinach Dal

28 Mar



Spinach/ palakura/ palak 1/2bunch(15-20 leaves)
Toor dal/ kandi pappu 1cup
Tomatoes 2
Green chillies 4
Salt to taste


Mustard seeds 1tsp
Cumin seeds 1tsp
Broken red chillies 2-4
Oil 1tsp

Method of preparation:

Pour 2 and half cups of water and cook the washed dal for 2-3whistles in pressure cooker.
Wash spinach leaves and cook them along with chopped tomatoes. You can cook them in same cooker but in a different vessel.

In a vessel, add oil, mustard seeds, cumin seeds, broken red chillies, halfed green chillies. Now add the cooked dal, spinach leaves and tomatoes. Cook for 5-10min according to you dal preferences. Finally add salt and serve with hot rice and fried dried chillies or with chapatis.

I like my dal to be a bit broken but visible. You can cook for more time or mash it if you like. You can even add tamarind while cooking the dal.
Some variations include onions, but i was used to without them.

Aratikaya Pesarapappu

27 Mar



Aratikaya/ hara kela 1
pesarapappu/ moong dal 1/2 cup
green chillies 3-4
salt to taste
oil 1tbsp


Mustard seeds 1tsp
jeera 1/2 tsp
broken red chillies 2

Method of preparation:

Peel and chop kela into small cubes, then put them into a bowl half full of water.
Wash and add moong dal into the above bowl and microwave it for 8-10min.
You can even cook them in a pressure cooker.

In a pan, add oil.
When its hot add all above talimpu ingredients along with finely chopped green chillies.
Now drain and add the cooked dal and kela cubes into the pan with suff. salt.
Cook for 4-8min stirring continuously until most of the moisture is gone.
Serve hot with rice and ghee.

Notes: Make sure dal is not overcooked else the whole taste changes. Add lemon juice/ tamarind extract for extra taste.