Tag Archives: Talimpu

Ugadi & Talimpu Anniversary

16 Mar

ugadi_roju_pachadi
Dry Fruits Ugadi Pachadi.

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 Servings of Dry Fruits Ugadi Pachadi.

Ingredients:

Fresh or Dried Neem Flowers 1/2 tsp
Freshly Squeezed Tamarind Pulp 4 tbsps
Grated Jaggery 2 – 3 tbsps
Finely Chopped Tender Mango (peeled and deseeded) 1 tbsp
Finely Chopped Green Chile (deseeded) 1/4 tsp or Red Chile Powder a pinch
Finely Chopped Fresh Coconut 1 tbsp
Pistachios 3
Cashews 2
Almonds 2
Raisins 10
Salt a Pinch

Method of preparation:

Soak almonds and pistachios in warm water for couple of minutes.
Finely chop up the pistachios, cashews, almonds and raisins.

Mix all the ingredients together along with quarter cup of water (if preferred) and serve a tbsp of the ugadi pachadi.

Notes: Adjust the jaggery according to the sourness of the tamarind.

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: Add fresh fruits like apple, banana, orange, watermelon or more dried fruits like anjeer etc. Add honey for sweetness. For variations of the ugadi pachadi. click here .
Other Names: Dry Fruits Ugadi Pachadi.

Today is Talimpu Anniversary. Am so grateful to all the people who kept visiting talimpu and supported it in many ways. Thank you.
Happy Ugadi

talimpu rice

14 Sep


talimpu rice
Originally uploaded by rajiashine.

Ingredients:

boiled rice 1cup
yogurt 1cup
spring onions 1tbsp
raw mango(grated) 2tbsp
cumin seeds 1tsp
mustard seeds 1tsp
red chillies 1
salt to taste
oil 1tbsp

Method of preparation:

For tampering
Heat oil in pan, add red chilli pieces, cumin seeds, mustard seeds and curry leaves. Remove when they crackle.

In a bowl, add boiled rice, yogurt, tampering, grated mango, salt and mix well. Garnish with spring onions and grated mango.

Cooking Glossary

7 Sep

Talimpu Terminology

Tempering ———> Talimpu, Popu/ Tadka

Chana Dal———————–> Pacchi Senaga pappu
Urad Dal ————————-> Minapa Pappu
Mustard Seeds —————–> Avalu / Rai
Cumin Seeds ——————->Jeela Karra / Jeera
Broken Red Chillies————> Tumpina Endu Mirapakayalu / Tuti Huyi Lal Mirch
Dried Red Chillies————–> Endu Mirapakayalu / Lal Mirch
Hing/ Asafoetida—————> Inguva
Carom Seeds——————-> Vaamu / Ajwain
Fenugreek Seeds————–> Menthulu / Methi Dana
Curry Leaves——————–> Karivepaku / Kari Patta
Garlic——————————> Vellullipaya / Lasan
Garlic Pods———————–> Vellulli Rebbalu / Lasan

English ———————————————————->Telugu/ Hindi

Leaves—————-> Akulu / Patta

Coriander leaves —————-> Kothimera / Hara Dhaniya
Mint Leaves———————–> Pudina Aku / Pudina
Fenugreek Leaves ————–> Menthi Kura / Methi
Spinach—————————-> Pala Kura / Palak
Malabar Spinach—————–> Bacchali Kura
Sorrel Leaves——————–> Gongura
Amaranth Leaves—————-> Thotakura

Vegetables————-> Kura Kayalu / Sabji

Cucumber————————————–> Keera Dosakaya / Keera
Plantain—————————————–> Aratikaya / Kaccha Kela
Brinjal——————————————> Potti Vankaya / Baingan
Eggplant—————————————-> Podugu Vankaya / Baingan
Bringle ——————————————> Vaakkaya
Colcesia —————————————-> Chaama dumpalu / Arbi
Bell Pepper ————————————–> Butta Pacchimirapakaya / Simla Mirch
Palmyrah ————————————–> Tati kaaya
Potato——————————————> Bangala Dumpa / Aloo
Onion——————————————-> Ullipaya / Pyaas
Tendli——————————————-> Dondakaya / Tindora
Ladyfinger—————————————> Bendakaya / Bendi
Bittergourd—————————————> Kakarakaya / Karele

Lentils—————> Pappulu / Dals

Whole Green Gram————————> Pesalu/ Whole Moong Dal
Bengal Gram ——————————-> Senaga pappu/ Chana Dal
Green Gram———————————> Pesara pappu/ Moong Dal
Yellow Lentils / Red Gram ———————————–> Kandhi pappu/ Toor Dal
Roasted gram —————————–> Gulla senaga pappu / Bhuna Chana Dal
Split Black Lentils————————–> Pottu Minapa Pappu / Kali Dal
Pink Lentils——————————–> Erra Kandi pappu /Masoor Dal
Chick peas ————————————> Senagalu / Chana

Flour—————-> Pindi / Atta

Rice Flour——————————-> Biyyam Pindi / Chawal ka Atta
Gram Flour—————————–> Senaga pindi/ Besan
Corn Flour —————————–> Mokkajonna Pindi / Makai ka Atta
Plain Flour——————————> Maida Pindi / Maida

Spices————–> Masala Samagri

Bay Leaf ——————————-> Masala Aku / Tej Patta
Cinnamon —————————–> Dalchini chekka / Dalchini
Cloves ———————————> Lavangam / Loung
Coriander Seeds ——————–> Dhaniyalu / Dhaniya
Cardamom—————————-> Elakkaya / Elaichi
Poppy Seeds ————————> Gasagasaalu / Khus Khus
Sesame Seeds———————–> Nuvvulu / Til
Tamarind——————————> Chintapandu/ Imli
Jaggery ——————————-> Bellamu / Gud
Neem Flower————————-> Vepa Puvvu

Broken Wheat——————————-> Erra Godhuma Nooka / Dalia
Wheatlets———————————–> Thella Godhuma Nooka / Sooji
Puffed Rice———————————-> Maramaralu / Murmura
Flattened Rice—————————————–> Atukulu / Poha
Yogurt ————————————–> Perugu / Dahi