Archive | August, 2007

Onion Stuffed Bitter gourd

31 Aug

Kakarakaya Ullipaya Karam


Bitter gourd 3
Whole red chillies 5-7
Red Onion 1
Salt to taste
Oil 3 tbsps

Method of preparation:

Chop onions finely and grind red chillies into coarse paste with little bit of water.
Wash, remove ends and make a slit in the stomach of each bitter gourd.
Deseed, rub salt over and inside and leave bitter gourd aside for one hour.

Wash thoroughly each bitter gourd and cook covered in a vessel having water, little bit of yogurt and turmeric powder until tender.

With mortar and pestle, mash chopped onions, ground red chillies and salt lightly.
Stuff this onion red chilli mixture into each bitter gourd.

Heat oil in a pan on medium-low heat and add stuffed bitter gourd.
Leave on one side until it turns brown, turn on other side for 5 more minutes.
When each bitter gourd is perfectly done, remove and serve with rice.

Notes: Onion red chilli paste should be coarse. Make sure bitter gourd is well cooked before stuffing with the mixture.


Green Chilli Coriander Chutney

30 Aug

Kotthimera Pacchi Mirapakaya Pacchadi


Coriander Leaves 1 bunch
Green Chillies 8-10
Tamarind 1 inch sized ball
Turmeric powder a pinch
Chana dal 1 tbsp
Urad dal 1 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Oil 1 tsp
Salt to taste


Mustard seeds 1/2 tsp
Oil 1/2 tsp

Method of preparation:

Wash thoroughly and pat dry coriander leaves.
Soak tamarind in warm water and extract the pulp.
Remove stems, wash and halve the green chillies.

Heat oil in pan, add chana dal, urad dal, mustard seeds, cumin seeds and green chillies.
When dal turns light brown, remove from heat and cool the mixture.

Grind the above mixture along with coriander leaves, tamarind extract, turmeric powder and salt.
Heat oil in small pan and crackle the mustard seeds.
Add this to above ground coriander chutney and serve.

Notes: Take care not to burn green chillies while frying.

Chana Dal Patoli

29 Aug

Senagapappu Patoli


Chana dal 1/2 cup
Garlic pods 2
Red chillies 5-8
Mustard seeds 1tsp
Salt to taste
Oil 1 tbsp

Method of preparation:

Peel and slice one garlic pod.
Soak chana dal for 3-4 hours in few cups of water.
Make somewhat coarse paste with soaked chana dal, one garlic pod, red chillies and salt using minimum amount of water.

Heat oil in a pan on medium low, add mustard seeds, sliced garlic pod and above ground paste.
Stir fry continously until most of the moisture evaporates.
Serve hot with rice and ghee.

Notes: This is basic patoli. Patoli should be dry with minimum moisture content.

Simple Sorrel Leaves Pickle

28 Aug

Menthi Gongura


Indian Sorrel Leaves/ Gongura Aku 25-30
Mustard seeds 2 tsps
Fenugreek Seeds 1 tbsp
Red Chilli Powder 2 tbsps
Turmeric powder a big pinch
Salt to taste
Oil 3 tbsps

Method of preparation:

Heat pan on medium low, add fenugreek seeds and roast them until golden brown.
Cool and grind fenugreek seeds into fine powder.

Wash and pat dry sorrel leaves.
Chop them roughly if they are too big.

Heat oil in a wok on medium low, add mustard seeds and let them crackle.
Then add fenugreek seeds powder and red chilli powder.
After a few seconds add Indian sorrel leaves.

Stir fry for few seconds before adding salt and turmeric powder.
Let all the leaves wilt and absorb the flavours.
Mix thoroughly and serve with rice or roti.

Notes: Store tight and it stays for weeks.

Puffed Rice Upma

27 Aug


Maramarala Upma/ Mamra Upma/ Burugulu Upma


Puffed Rice 6-8 cups
Red Onion 1
Green Chillies 5
Turmeric powder a pinch
Dalia powder 1 tsp
Salt to taste


Chana dal 1 tsp
Urad dal 1 tsp
Cumin seeds 1/2 tsp
Mustard seeds 1/2 tsp
Broken red chillies 4
Curry leaves 4
Oil 1 tbsp

Method of preparation:

Remove stems, wash and halve the chillies.
Chop onion finely.
Soak puffed rice in water for a minute or less.
Squeeze the water slightly out of the soaked rice and keep aside.

Heat oil in a wok, add all talimpu ingredients in order.
When chana dal turns light brown, add halved green chillies and chopped onion.
When onion becomes translucent, add puffed rice, turmeric powder, dalia powder and salt.
Mix thoroughly and serve hot with a squeeze of lemon.

Notes: Don’t soak puffed rice too long which destroys the whole recipe. I prefer using transparent puffed rice rather than the opaque ones especially for this upma.