Archive | September, 2010

Bottle Gourd with Moong Dal

30 Sep

sorakaya_moong_dal
Sorakaya Pesarapappu.

For bottle gourd moong dal curry, split moong dal is boiled in water till its just soft and whole. Bottle gourd is chopped up and is either boiled or steamed till soft. Oil is tempered with few spices and bottle gourd is briefly cooked with moong dal till all the flavors combine.
Makes: around 4 Servings of Bottle Gourd with Moong Dal.

Ingredients:

Bottle Gourd 1/2 of Small One
Moong Dal 1/2 Cup
Garlic 3 Cloves
Green Chiles 4
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Red Chiles 3
Curry Leaves 6
Asafoetida a pinch
Oil 1 tsp

Method of preparation:

Peel, wash, remove ends and chop the bottle gourd (around 2 Cups).
Remove stems, wash and slice the green chiles.
Peel and lightly mash the garlic pods.

Bring to boil a cup of water, add chopped bottle gourd and cook till its soft but not mushy.
Add few pinches of salt a minute before straining the bottle gourd.

Refresh moong dal under fresh water.
In a small sauce pan, add moong dal and 1 1/2 cups of water.
Boil the water until moong dal is just cooked and looks translucent.
Strain the cooked moong dal and keep aside.

Alternatively, pressure cook moong dal and bottle gourd in separate bowls for two whistles.

Heat oil in a wok, add all talimpu ingredients in order and then garlic cloves.
When mustard seeds start spluttering, add green chiles and fry for couple of seconds.
Then, stir in cooked bottle gourd, cooked moong dal, turmeric powder and salt.
Fry for a minute or two to evaporate any excess moisture and to let the flavors combine.
Serve bottle gourd moong dal curry with steamed rice and a dollop of ghee.
Notes: Make sure not to boil the moong dal or the bottle gourd until its mushy.

Suggestions: If the bottle gourd is not cooked properly, put it back on heat and cook covered on low flame till done. Take care to boil the moong dal right before adding it to the pan.
Variations: Check out other bottle gourd recipes here.
Other Names: Bottle Gourd with Moong Dal, Sorakaya Pesarapappu, Anapakaya Pesara Pappu.

Sweet Potato Chutney

29 Sep

sweet_potato_pachadi
Chilakada Dumpala Pachadi.

Sweet potato chutney is a very flavorful and healthy chutney made with raw sweet potato. Sweet potato is ground into coarse paste along with tempering, tamarind and jaggery. The chutney is finally tempered with typical South Indian spices and can be served with idly, dosa, bonda etc…
Makes: around 1 1/2 Cups of Sweet Potato Mango Chutney.

Ingredients:

Sweet Potato 1 Medium
Tamarind Extract 1/2 tsp
Jaggery 1 inch Block
Salt to taste

Talimpu:

Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Urad Dal 1/2 tsp
Broken Red Chiles 6
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Peel, remove ends, wash and finely chop the sweet potato.

Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and let it cool off a bit.
Reserve curry leaves and a quarter tsp of tempering for garnish.
Grind the remaining tempering, sweet potato, tamarind extract, jaggery and salt into paste.
Alternatively, use a mortar and pestle to grind the sweet potato.
Adjust the sweetness and sourness if required at this point.

Remove sweet potato chutney onto a bowl and garnish with remaining tempering.
Serve sweet potato chutney with steamed rice, yogurt rice or with idly, dosa etc.
Notes: Make sure not to add any water to increase the shelf life of the chutney.

Suggestions: If the sweet potato is chunky, then grind it again into coarse paste adding little water. For tamarind extract, refer here.
Variations: Check out other recipes of sweet potato here.
Other Names: Sweet Potato Chutney, Chilakada Dumpala Pachadi.

Bottle Gourd with Mustard Seeds

28 Sep

sorakaya_ava_petti
Ava Pettina Anapakaya.

Bottle gourd / lauki is chopped up and boiled in sufficient water or steamed till soft and whole. Oil is tempered with spices and bottle gourd is briefly cooked in freshly prepared mustard seeds and red chile paste. Serve bottle gourd with mustard seeds over plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Bottle Gourd with Mustard Seeds.

Ingredients:

Bottle Gourd 2 Cups (Chopped)
Whole Red Chiles 2 – 3
Mustard Seeds 1/2 tsp
Turmeric Powder a Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Urad Dal 1/2 tsp
Asafoetida a pinch
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Soak red chiles in few tablespoons of warm water and keep aside.
Peel, remove ends and chop the bottle gourd.
Boil the bottle gourd in a cup of water till its tender while still holding its shape.
Just before removing the bottle gourd from heat, add sufficient salt and let it boil for another minute.

Using a mortar and pestle, grind the mustard seeds with few drops of oil into paste and add the red chiles and grind again into coarse paste.
Alternatively, use a spice grinder to first grind the mustard seeds with a pinch of salt into fine powder.
Then add the soaked red chiles and grind again into coarse paste.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add boiled bottle gourd, ground mustard seeds red chile paste, turmeric powder and salt.
Cook till most of the moisture is gone and bottle gourd pieces are soft and whole.
Serve bottle gourd with mustard seeds with steamed rice and dollop of ghee.
Notes: Make sure bottle gourd is cooked properly.

Suggestions: If the bottle gourd is not cooked properly, cook covered on low flame with a splash of water till done.
Variations: Using a mortar and pestle to grind the mustard seeds results in a better texture of the hot mustard paste.
Other Names: Bottle Gourd with Mustard Seeds, Sorakaya Ava Pettina Kura, Anapakaya Ava Petti.

Peanut Raita

27 Sep

peanut_raita
Veru Senaga Pappu Perugu Pachadi.

Peanuts are roasted and ground into somewhat fine powder. Yogurt is whisked with the roasted peanuts powder and salt. Finally the peanuts raita is tempered with spices and can be served with idly, dosa etc…
Makes: around a Cup of Peanut Raita.

Ingredients:

Raw Peanuts 2 Tbsps
Onion 1/2 Small
Yogurt 1 Cup
Green Chiles 2
Turmeric Powder a Pinch
Cilantro few Sprigs
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Red Chiles 2
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Wash and finely chop the cilantro.

Add raw peanuts to a thick bottomed pan on low heat.
Let the peanuts turn golden in color and then remove from heat.
Let the seeds cool and rub them between hands to peel off the skins.
Then grind the roasted peanuts into somewhat fine powder with salt.

Whisk yogurt with roasted peanuts powder, turmeric powder and salt.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Let the green chiles cook for couple of seconds, stir in onion and salt.
When onion turns translucent, add chopped cilantro and remove from heat.
Pour the talimpu / tempering into the above yogurt bowl having peanuts powder and mix well.
Serve peanut raita with idly, dosa etc..
Notes: Make sure to roast the peanuts right.

Suggestions: Adjust the consistency of the peanut raita with water.
Variations: You can also add a tbsp or two of scraped coconut to the raita.
Other Names: Peanuts Raita, Veru Senaga Pappu Raita, Pallilu Perugu Pachadi.

Mango Poha

25 Sep

mango_poha
Mamidikaya Pulihora Atukulu.

Flattened rice / poha is soaked in water for couple of seconds and strained. Oil is tempered with spices and dals. The soaked poha is then added to the tempered oil along with grated mango as a final step. Serve mango poha with few Tbsps of yogurt and a mango pickle.
Makes: around 2 Servings of Mango Poha.

Ingredients:

Thick Poha 1 Cup
Raw Mango 1 Small
Green Chiles 2 – 3
Turmeric Powder a Big Pinch
Salt to taste

Talimpu:

Chana Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Fenugreek Seeds 2
Broken Red Chiles 2
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Peel, discard pit and grate the raw mango (around 3/4 Cup).
Remove stems, wash and slice the green chiles.

Wash poha under fresh running water for a minute.
Strain the poha and keep aside.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced green chiles.
Fry till the green chiles change color around the edges.
Then stir in raw mango, strained poha, turmeric powder and salt.
Stir well and remove from heat.
Serve mango poha immediately with a mango pickle if desired.
Notes: Don’t over soak the poha / flattened rice in water.

Suggestions: Make sure raw mango is sour enough, else squeeze few drops of lemon. Make sure to get the poha soaked right. Don’t wash for a long time which makes poha disintegrate. If you soak them for less time, poha feels hard to the bite.
Variations: You can also add red chile powder for extra spice.
Other Names: Mango Poha, Mamidikaya Pulihora Atukulu.