Archive | March, 2008

Okra with Tomato

31 Mar

Bendakaya Tomato Kura


Okra 15 – 20
Tomato 2
Onion 1
Garlic 2 pods
Green Chiles 2
Coriander Powder 1/2 tsp
Tumeric Powder a pinch
Mint Leaves 10 – 15
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash and pat dry okra.
Remove ends and chop okra into 2 inch long pieces.
Remove stems, wash and finely chop green chiles.
Peel and mash the garlic pods.
Peel and finely chop onion.
Wash, remove ends and finely chop tomatoes.
Wash and finely chop mint leaves.

Heat oil in a pan, add mashed garlic and chopped onion.
Stir fry for a minute and add green chiles and chopped tomato.
Then add chopped okra, turmeric powder, coriander powder and salt.
Cook covered until the okra is soft from inside.
Uncover and add mint leaves.
Stir fry for a minute or two and serve hot with rice or roti.

Notes: Make sure okra is just cooked without getting mushy.

Rice Papad

29 Mar

Chakka Appadalu


Rice Flour 2 cups
Water 1 cup
Chana Dal 2-3 tbsps
Pure Ghee 1 tbsp
Salt to taste
Oil for deep frying

Method of preparation:

Soak chana dal in water for 3-4 hrs.
Bring to boil a cup of water in a small pot.
Remove from heat and add salt, soaked chana dal and rice flour.
Stir thoroughly and keep covered for 5 – 10 minutes.
Once cooled to room temperature, knead the rice flour mixture with hands into tight dough using enough oil.
Take lemon sized portions of the dough and flatten it on a plastic surface into 4 – 5 inch circles.
Repeat until the rice flour dough is finished.

Heat oil in a pan on medium high heat.
Slowly drop upto 4 flattened rice flour circles into hot oil one by one.
Fry on both sides until dark golden brown.
Remove onto absorbent paper.
Repeat the same with remaning circles.
Store tight and they are good for weeks.
Serve as a snack during tea time.

Notes: Ghee prevents the papad from going hard like a rock.

Puffed Rice Balls

28 Mar

Maramarala undalu


Mamra / Puffed Rice 4 cups
Jaggery 1/2 cup
Green Cardamom 1

Method of preparation:

Lightly bruise the cardamom.
Grate or pound the jaggery into small pieces.

Heat a deep vessel on medium flame, add jaggery, cardamom and 1/4 cup of water.
When jaggery turns to thick consistency much like honey, remove from heat and add mamra.
Stir quickly and thoroughly to stick all the mamra to the jaggery syrup.
While it is still warm, take handful of mamra mixture and make ladoo out of it with both the hands.
Repeat the same with the remaining mamra mixture.
Store tight and they stay good for weeks.

Notes: Mamra ladoo can be made with any type of puffed rice.

Coconut Sambar

27 Mar

Kobbari Sambar


Whole Coconut 1 medium
Toor Dal 1/2 cup
Tamarind 1 inch sized ball
Onion 1
Tomato 1
Green Chiles 2
Red Chile Powder 1 tsp
Coriander Seeds 2 tbsps
Turmeric Powder a pinch
Cilantro few leaves
Salt to taste


Urad Dal 1 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Asafoetida a pinch
Oil 1 tbsp

Method of preparation:

Chop up the fresh coconut and grind it along with coriander seeds, red chile powder and a cup of water.
Squeeze the ground coconut mixture to extract all the milk.
Grind squeezed coconut with another cup of water and squeeze again to obtain more coconut milk.
Repeat until the extract is thick and white in color.

Peel and slice the onion.
Wash and finely chop tomato.
Remove stems, wash and slice the green chiles.
Soak tamarind in half a cup of water and extract the juice out of it.
Pressure cook toor dal in a cup of water for 2-3 whistles.

Heat oil in a vessel, add all talimpu ingredients in order.
When seeds start spluttering, add green chiles, onion and stir fry.
Once onion turns translucent, add tomato, tamarind extract, turmeric powder and salt.
When tomato turns soft, add coconut milk and cooked toor dal.
Remove from heat once it comes to a slight bubble.
Garnish with fresh cilantro and serve with rice.

Notes: Use fresh coconut milk to make this sambar.

Rasam Powder

26 Mar

Charu Podi


Coriander Seeds 1 cup
Broken Dried Red Chiles 1 1/2 cup
Cumin Seeds 1/4 cup
Mustard Seeds 1/4 cup
Fenugreek Seeds 1 tbsp
Black Peppercorns 1 tbsp
Asafoetida 1 tbsp
Toor Dal or Urad Dal 2 tbsps
Dried Curry Leaves 2 tbsps (optional)

Method of preparation:

Heat a heavy bottomed pan on medium high heat.
Roast each ingredient except asafoetida and curry leaves seperately until fragrant or until it changes color a bit.
Transfer all the roasted ingredients along with asafoetida and curry leaves into a bowl.
Once cooled, grind the ingredients in the bowl into fine powder using a spice grinder.
Store tight and use as required.

Notes: Basic rasam powder is just the coriander, red chile, cumin seeds and toor dal. So vary the other ingredients to your needs if necessary.