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Ugadi & Talimpu Anniversary

11 Apr


Happy Talimpu Anniversary and a very Happy Ugadi to all my visitors.

Ugadi Pachadi is a combination of 6 tastes. Bitter / Chedu (from neem flowers), Sweet / Teepi (from jaggery), Sour / Pulupu ( from tamarind), Salty / Uppu ( from salt), Spicy / Karam ( from green chile) and ogaru / astringent (from tender mango).
Makes : around 2 Cups of Ugadi Pachadi.


Neem Flowers 2 Tbsps (Fresh or Dried)
Tender Raw Green Mango 1 – 2
Fresh Coconut 3 (4 inch Pieces)
Jaggery 1/4 Cup (Grated)
Tamarind 3 – 4 inch Sized Ball
Red Chili Powder a Pinch
Salt a Pinch

Method of preparation:

Soak tamarind in a 1 1/2 Cups of water and extract all the thick pulp.
Strain the tamarind and collect all the liquid in a mixing bowl.
Add grated jaggery to the mixing bowl which has the tamarind liquid.
If using dried neem leaves, soak in few tablespons of warm water before adding to the above mixing bowl.

Wash and finely chop the raw mango discarding the seed.
Finely chop the fresh coconut pieces.
Mix all other ingredients into tamarind and jaggery liquid.
Mix thoroughly and adjust any seasoning if required.
Serve a small bowl full of ugadi pachadi.
Notes: If using banana, make sure to add it just before serving.

Suggestions: Adjust the amount of ingredients to make it more sweet, sour or spicy. Pluck the leaves of the neem flowers and add it for much milder bitterness.
Variations: Mashed banana can also be added to ugadi pachadi. You can also add chopped sugarcane, roasted chana dal, …
Other Names: Ugadi Pachadi


Spicy Boiled Peanuts

19 Oct

Spicy Boiled Peanuts

Whole raw peanuts are boiled on low flame for few hours along with spices. The spicy boiled peanuts are then strained and served.
Makes: 4 Cups of Spicy Boiled Peanuts


Green Peanuts / Dry Whole Peanuts 4 Cups
Whole Red Chiles 1 – 2
Salt 4 Tbsps

Method of preparation:

In a huge sauce pot, add whole peanuts, red chiles, salt and pour water to cover all the peanuts.
On high flame, bring the water to a bubble and then boil the peanuts on low flame for around 4 – 6 hours.
Make sure there is enough water in the pot all the time to avoid burning the peanuts.
Alternatively, you can pressure cook the peanuts for 4 – 5 whistles and leave it for around 4 hours before straining.
Strain the boiled peanuts and serve immediately.
Notes: Make sure to adjust spice with red chillies.

Suggestions: You can also add red pepper flakes in place of the whole red chiles. Also you can add bay leaf and few whole black peppercorns if desired.
Variations: Check other recipes with peanuts here.
Other Names: Spicy Boiled Peanuts.

Cracked Wheat Spinach Upma

12 Sep

Erra Godhuma Nooka Palakura Upma.

Moong dal is soaked till soft and added to spinach and spices. Cracked wheat is cooked along with spinach and moong dal. Once cooked, cracked wheat spinach upma is seasoned with black pepper powder and serve immediately.
Makes: around 3 Servings of Cracked Wheat Spinach Upma.


Cracked Wheat 1 1/2 Cups
Spinach 1 1/2 Cups Packed
Split Moong Dal 1/4 Cup
Onion 1
Green Chiles 1 – 2
Ginger 1 inch Piece
Black Pepper Powder few Pinches
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Soak moong dal in water for around half hour and strain the moong dal.
Remove stems, wash and chop the green chiles.
Peel and finely chop the onion.
Wash and finely chop the spinach leaves.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add minced ginger, onion and green chiles.
Fry for couple of seconds, stir in spinach.
Once spinach wilts, stir in moong dal, 3 cups of water and salt.
Once water comes to a bubble, lower the heat, stir in cracked wheat.
Cook covered on low flame for around 5 – 10 minutes or until cracked wheat absorbs all the water and is cooked.
Sprinkle black pepper powder and serve cracked wheat spinach upma as a breakfast.
Notes: Make sure cracked wheat is cooked well.

Suggestions: Use fine cracked wheat when possible.
Variations: You can also add a splash of lemon juice at end if you desire. Check other recipes with cracked wheat here.
Other Names: Cracked Wheat Spinach Upma, Erra Godhuma Nooka Palakura Upma.


16 Aug


Khayam is usually mixture of around 10 spices. It is a favorite of Lord Krishna. The following recipe is a simpler version of khayam with 5 ingredients. Spices are fried in ghee and ground into mixture with jaggery and made into small balls. khayam is stores for few days.
Makes: around 10 Servings of Khayam.


Ajwain / Carom Seeds 1 tsp
Cumin Seeds 1 Tbsp
Black Peppercorns 4
Dry Ginger a tiny Piece
Jaggery 6 Tbsps
Ghee 1 tsp

Method of preparation:

Heat ghee in a small pan on low heat, add all other ingredients except jaggery.
Fry till the spices turn golden in color and remove from heat.
Cool the roasted ingredients into fine powder using a spice grinder.
Then add the jaggery and grind again.
Form small balls with the ground spice mixture.
Serve khayam.
Notes: Make sure not to burn any of the ingredients while roasting.

Suggestions: Adjust jaggery according to spice level.
Variations: Add more dry ginger or carom seeds for hotter version.
Other Names: Khayam.

Spicy Cilantro Rotti

27 Apr


Roti batter is prepared with idly rawa and urad dal. The batter is then fermented and made into thick rotti. The rotti is layered with freshly chopped cilantro and spice mixture. Once the cilantro rotti is cooked, it can be served with coconut chutney or sambar.
Makes: around 5 Spicy Cilantro Rotti.


Idly Rawa 1 Cup
Urad Dal 1/2 Cup
Cilantro 2 Cups Packed
Green Chiles 1 – 2
Cumin Seeds 1/2 tsp
Salt to taste
Oil as required

Method of preparation:

Soak urad dal in water for 3 hours.
Grind the soaked urad dal into smooth paste adding sufficient amount of water.
Soak ildy rawa in water for couple of minutes and squeeze the excess water out of it and keep aside.
Mix together urad dal paste, soaked idly rawa and salt thoroughly.
Add water to not make the mixture thick and gooey.
Leave the idly batter in a warm place for around 8 hours.

Wash and finely chop the cilantro leaves.
Remove stems, wash and chop the green chiles into circles.
Using a pestle, lightly crush the green chiles and cumin seeds with few pinches of salt.

Heat a flat pan on medium heat, pour 2 ladles of batter on the pan.
Spread the batter into thick 5 – 6 inch rotti.
Layer the rotti with crushed cilantro mixture.
Cook covered for around 5 minutes on medium – low flame.
Uncover, pour a tsp of oil and turn over the rotti.
Cook the roti for another 2 minutes on a low flame for cilantro leaves to cook and crisp up a bit.
Serve cilantro rotti with coconut chutney or with sambar.
Notes: Refrigerate the remaining batter for a week or two for more cilantro rotti.

Suggestions: If rotti is uncooked inside, put it back on heat and cook covered on low flame till done.
Variations: You can also mix the cilantro mixture into the batter instead of layering it.
Other Names: Spicy Cilantro Rotti