Ingredients :
- 1 no Drumstick
- 1 cup chopped Menthi Leaves
- 1 big Onion chopped
- 2 Green Chillies chopped
- 1 Tomato chopped
- 1/2 lime size Tamarind
- 1 pinch Turmeric Powder
- 1/2 sp Red chilli Powder
- 1 sp Rice flour
- 1 sp grated Jaggery ( optional )
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/4 sp Cumin Seeds
- 1 Red Chilli crocked
- 1 pinch Inguva
- Curry Leaves
- Corinader Leaves
- 2 sp Oil
Preparation :
- Wash and cut munakkaya into 2 inches pieces and keep aside.
- Mix drumstick, tomato, green chillies, tamarind, methi leaves & let it cook.
- Cook on stove top or pressure cook until done, mash it gently.
- Heat oil in a pan add popu ingredients & fry then add cooked methi mixture.
- Add salt, turmeric powder, red chilli powder, jaggery and stir well and cook.
- Mix rice flour with 1/4 cup water and add the flour mixture to cooked stew.
- Bring to a boil and reduce the heat to simmer for couple of minutes or until thick.
- When it thicken, remove from flame & transfer into a serving bowl.
- Garnish with coriander leaves, now menthi munakkaya pulusu is ready to serve.
- Serve hot with steamed white rice or chapathi.
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Ingredients :
- 1 cup Besan Flour
- 1/2 cup Rice Flour
- 2 Green Chillies finely chopped
- 1 Onion finely chopped
- 1/4 sp Cumin Seeds
- 1 sp chopped Coriander Leaves
- 1 sp chopped Curry Leaves
- Salt to taste
- Oil for dosa
Preparation :
- In a mixing bowl add all ingredients ( expect oil ) and mix well.
- Add enough water to make into a smooth pouring consistency, now batter is ready.
- Heat a non stick pan and grease it with oil before pouring the batter.
- Pour a ladle of batter in the center of the pan & spread the batter carefully.
- Now apply 1sp oil around the edges of the dosa
- When the edges start browning a bit, it is almost done.
- Turn the dosa around on its back and allow it to cook for a few secs.
- Then pick the edges and fold it over the other side.
- Now besan flour dosa is ready to serve, serve with mango chutney.
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Ingredients :
- 1/4 kg Brinjal
- 1/4 kg Potatoes
- 2 Green Chillies
- 1 big Onion chopped
- 1 pinch Turmeric Powder
- Salt to taste
For Curry Powder :
- 4 Dry Red Chillies
- 1 sp Coriander Seeds
- 1 sp Sesame Seeds
- 1 sp Peanuts / Groundnuts
- Few Dry Coconut Pieces
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Chana Dal
- 1/2 sp Urad Dal
- 1 Red Chilli crocked
- Curry Leaves
- 3 sp Oil
Preparation :
- Dry roast coriander seeds, sesame seeds, peanuts and red chillies.
- Allow to cool for couple of mins then grind into powder along with coconut pieces.
- Heat oil in a pan add popu ingredients and fry, then add curry leaves and stir.
- Add chopped onion, green chillies and saute for 2 min on medium flame.
- Add diced potatoes, salt, turmeric powder & stir, cover and cook on low to medium heat.
- Once the potatoes are 1/2 done add the chopped brinjal and mix well.
- If necessary add a few tablespoons of water and cook with cover.
- When the curry is done add ground powder and stir well to coat.
- Let it fry for 2 or 3 mins on low flame without cover & turn off the flame.
- Aloo brinjal curry is ready to serve, serve with rice or rotis.
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Ingredients :
- 3 Tomatoes chopped
- 1 bunch Coriander Leaves
- 1/2 lime size Tamarind
- 1 pinch Turmeric Powder
- 8 Dry Red Chillies
- 1/2 sp Chana Dal
- 1/2 sp Urad Dal
- 1/2 sp Coriander Seeds
- 1/4 sp Methi Seeds
- 1 pinch Inguva
- Salt to Taste
- 3 sp Oil
Method :
- Wash and soak tamarind in little water and keep it aside.
- Heat oil in a pan add popu ingredients and fry for 2 mins.
- When they splutter add chopped tomatoes & cook with cover on medium heat.
- Next add chopped coriander leaves and stir on low heat & cook for 1 min.
- Let it cool for some time and grind along with salt, tamarind & turmeric powder.
- Now Tomato Coriander Leaves chutney is ready to serve, serve with rice or tiffins.
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Ingredients :
- 1 cup Rice
- 2 cups chopped Spinach
- 1 pinch Turmeric Powder
- 2 no Carrot chopped
- 1 Onion chopped
- 2 Green Chillies
- 1 sp Ginger Garlic Paste
- 1 sp Coriander Seeds
- 1 sp Cumin Seeds
- 1 inch Cinnamon
- 4 Cloves
- Salt to taste
- Curry Leaves
- Coriander Leaves
Preparation :
- Wash and soak rice for 15 mins and keep it aside.
- Dry roast coriander, 1/2 sp cumin seeds, cloves, cinnamon & leave to cool.
- Grind the roasted spices together with onion, green chillies & ginger garlic paste.
- Grind to a smooth paste, adding enough water.
- Heat oil in a pan add cumin seeds, curry leaves and fry.
- Now add ground masala paste and fry until the oil separates.
- Add chopped carrot and saute for a couple of mins then add chopped spinach.
- Add soaked rice, salt, turmeric powder and mix it well.
- Then transfer the rice mixture to rice cooker & add 2 cups of water and cook.
- Or cook rice mixture in pressure cooker.
- Palak carrot pulav is ready to serve, serve with raita.
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Ingredients :
- 1 cup Rice
- 1 cup Sugar
- 1 pinch Elaichi Powder
- Oil for deep fry
Preparation :
- Wash and soak rice for 1 hour and strain for 10 mins.
- Grind the soaked rice into fine powder like ariselu flour.
- Grind sugar into coarse powder and mix with rice flour and elaichi.
- Grind together for 1 min and remove from the jar & keep aside for 15 mins.
- After 15 mins mix well the rice flour mixture, if necessary add little milk.
- Make a soft dough & divide into small balls out of it.
- Heat oil in a frying pan, shape the balls into small puris & fry until brown in color.
- Remove from the oil and drain them on a paper towel to drain excess oil.
- Hanuman appalu are ready to naivedyam, its very crispy and tasty.
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Ingredients :
- 3/4 cup Wheat Flour
- 1/4 cup Rice Flour
- 3/4 cup grated Jaggery
- 1 pinch Elaichi Powder
- 1/2 cup Water
- 1 sp Ghee
- Oil for deep fry
Preparation :
- Heat a pan with water and add jaggery , let it boil for couple of mins.
- When jaggery completely dissolved, remove and strain.
- Boil Jaggery syrup for 1 or 2 mins and remove from flame.
- Add wheat flour, rice flour, elaichi powder & one spoon ghee and mix well.
- Allow it cool for some time & make a soft dough & make small balls.
- Heat oil in a frying pan, shape the balls into small vadas & fry until brown in color.
- Remove from oil and drain them on a paper towel to drain excess oil.
- Hanuman appalu are ready to naivedyam, its very soft and tasty.
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Ingredients :
- 1 Capsicum Pieces
- 2 Potatoes Pieces
- 1 pinch Turmeric Powder
- 2 Dry Red Chillies
- 1 sp Coriander Seeds
- 1 sp Sesame Seeds
- 1 sp Peanuts / Groundnuts
- Few Dry Coconut Pieces
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/4 sp Cumin Seeds
- 1 Red Chilli crocked
- Curry Leaves
- 2 sp Oil
Preparation :
- Dry roast coriander seeds, sesame seeds, peanuts and red chillies.
- Allow to cool for couple of mins then grind into powder along with coconut pieces.
- Heat oil in a pan add popu ingredients and fry, then add curry leaves and stir.
- Add diced potatoes, salt, turmeric powder & stir, cover and cook on low to medium heat.
- Once the potatoes are 3/4 done add the chopped capsicum and stir well.
- If necessary add a few tablespoons of water and cook with cover.
- When the curry is done add ground powder and stir well to coat.
- Let it fry for 2 or 3 mins on low flame without cover & turn off the flame.
- Capsicum aloo curry is ready to serve, serve with rice and roties.
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Ingredients :
- 1 cup Mamidikaya Turumu
- 1/4 sp Turmeric Powder
- 3 sp Red Chilli Powder
- 1 sp Mustard Powder
- 1 sp Menthi Powder
- 21/2 sp Salt
For Popu :
- 1 sp Mustard Seeds
- 1/2 sp Inguva
- 2 Red Chillies crocked
- one Ladle Full Oil
Preparation :
- Wash peel mangoes and grate them & keep it aside.
- Dry roast and grind fenugreek seeds into fine powder.
- Mix salt, turmeric powder to the grated raw mangoes & keep aside for 10 mins.
- Next add red chilli powder, mustard powder, methi powder and mix well.
- Heat oil in a pan add popu ingredients and fry and allow it cool for some time.
- Once cool pour the fried popu to mango pickle and mix well.
- Mamidikaya turumu pachadi is ready to serve, serve with rice or any tiffins.
- Cool and pour into a clean and dry bottle and refrigerate.
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Ingredients :
- 2 nos Carrots
- 1 cup chopped Menthi Leaves / Menthi Kura
- 2 Green Chillies chopped
- 1 Onion chopped
- 1 pinch Turmeric Powder
- 1/2 sp Ginger Garlic Paste
- 1 sp Coriander Powder
- 1/2 sp Red Chilli Powder
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Chana Dal
- 1/2 sp Urad Dal
- 1 Red Chilli crocked
- Curry Leaves
- 2 sp Oil
Method :
- Wash peel carrots and cut into small pieces and keep aside.
- Clean wash methi leaves and chop into small pieces & keep it aside.
- Heat oil in a pan add popu ingredients and fry.
- Add curry leaves, chopped onion, green chillies and stir.
- Now add carrot pieces, turmeric powder, salt & saute well.
- Sprinkle little water and stir, cover and cook on low flame for 5 mins.
- Next add ginger garlic paste, chopped methi leaves and mix well.
- Cover and continue to cook on low flame for few minutes.
- Once done add coriander powder, red chilli powder and stir.
- Let cook one more min then remove from heat & transfer into a bowl.
- Carrot methi sabji is ready to serve, serve with rice or chapatis.
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Ingredients :
- 1/2 cup Semiya / Vermicelli
- 1/2 cup Semolina / Suji
- 2 Green Chillies chopped
- 2 Tomatoes finely chopped
- 1 big Onion chopped
- small Ginger piece chopped
- 3 cups Water
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Chana Dal
- 1/2 sp Urad Dal
- 1 Red Chilli crocked
- 4 Cashew pieces
- Curry Leaves
- 4 sp Oil
Preparation :
- Heat oil in a pan add popu ingredients and fry.
- When they splutter add ginger, green chilli pieces, curry leaves, onion and stir.
- Cook until the onions are translucent then add chopped tomatoes and stir.
- Mix well and cook for 3 minutes till the tomatoes are soft.
- Add water, enough salt and bring it to a boil.
- Once the water starts boiling, pour the suji, semiya and mix well.
- Cover with a lid and lower the heat until all the water is absorbed.
- Turn off the heat and leave it for 2 or 3 mins with cover.
- Semiya suji upma is ready, serve with pickle, chutney or powder.
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Ingredients :
- 1 no Dosakaya
- 1 big Onion chopped
- 1 pinch Turmeric Powder
- 1 sp Red Chilli Powder
- 1 sp Besan Flour
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Urad Dal
- 1 Red Chilli crocked
- Curry Leaves
- 2 sp Oil
Method :
- Wash peel and cut dosakaya into small pieces & keep aside.
- Heat oil in a pan add popu ingredients and fry.
- When it done add curry leaves, onions and saute well.
- Add chopped dosakaya, turmeric powder, salt and mix well.
- Cover & cook on low heat, if necessary add little water.
- Once done add red chilli powder & besan flour.
- Stir well & continue to cook on low flame with cover for 1 min.
- Now turn off heat & transfer into a serving bowl.
- Dosakaya ullipaya curry is ready to serve. Serve with rice and roti.
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Ingredients :
- 1 cup Rice
- 2 cups Coconut Milk
- 1 pinch Turmeric Powder
- 1 Onion chopped
- 2 Green Chillies chopped
- 1/2 sp Cumin Seeds
- 1/4 sp Pepper corns
- 1 sp Ginger Garlic Paste
- 2 inches Dalchini piece
- 4 Cloves / Lavangalu
- 2 Elaichi
- Salt to taste
- 3 sp Oil
- Curry Leaves
Preparation :
- Clean wash rice and soak for 10 to 15 mins and keep it aside.
- Heat oil in a pan add whole garam masala, cumin seeds, block pepper & fry.
- Add green chillies, curry leaves, sliced onion, ginger garlic paste and stir.
- Fry well till onion is just tender add turmeric powder, rice and stir.
- Add coconut milk, salt and mix it well and cook them in a rice cooker.
- Once done remove into a separate bowl and serve hot with any curry.
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Ingredients :
- 1 cup Coconut Pieces / Pachi Kobbari
- 2 green Chillies
- Enough Milk for chutney
- 2 Gralic Cloves
- Salt to taste
- 10 to 12 Curry Leaves
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Urad Dal
- 1/4 sp Cumin Seeds
- 1 Red Chilli crocked
- Curry Leaves
- 1 sp Oil
Preparation :
- Grind all the ingredients of chutney in a blender and keep aside.
- Heat oil in a small frying pan add popu and fry.
- Add fried popu to ground chutney and mix it well & serve.
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Ingredients :
- 1 cup Semolina / Bombay Rava
- 1 cup Curd
- 2 sp grated Carrot
- chopped Green Chillies
- 1 sp chopped Ginger Pieces
- 2 sp Cashew Nut Pieces
- chopped Corinder Leaves
- chopped Curry Leaves
- 1 pinch Cooking Soda
- 1 sp Fruit Salt
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Chana Dal
- 1/2 sp Urad Dal
- 2 sp Oil
Preparation :
- Put 1 cup of plain yogurt in a bowl and whisk until smooth & keep it aside.
- Heat oil in a pan add popu ingredients and fry next add cashew nut pieces & stir.
- Add chopped green chillies, ginger, curry leaves and stir then add suji & stir well.
- Roast it on medium flame until it turn light brown color & turn off the flame.
- Transfer it to a plate and allow to cool for some time and add fried semolina to curd.
- Add salt, chopped coriander leaves, grated carrot, enough water and mix well.
- Keep the batter aside for 20 mins then & fruit salt, cooking soda & mix properly.
- Grease the idly plate with oil & add the batter in the idly plates.
- Steam in a idly cooker for 10-12 mins or till the idlis are cooked.
- Remove the idly plates from heat & allow to cool.
- Semolina idlis are ready to serve, serve with coconut chutney.
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Ingredients :
- 1/4 kg Brinjal / Vanakayalu
- 1 Small Mango
- 1 big Onion chopped
- 2 Green Chillies chopped
- 1 pinch Turmeric Powder
- 1 sp Red Chilli Powder
- 1 sp Sugar (optional )
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Chana Dal
- 1/2 sp Urad Dal
- 1 Red Chilli crocked
- Curry Leaves
- 2 sp Oil
Preparation :
- Wash and cut brinjals into pieces & put in the water.
- Wash peel the raw mango and cut into medium size pieces.
- Heat oil in a pan add popu ingredients and fry for 2 mins.
- Add curry leaves, chopped green chillies,onion & saute, fry well till onions turn soft.
- Add chopped brinjals, salt, turmeric powder & mix it well.
- Sprinkle little water and cover with a lid & cook on medium flame.
- When the brinjals are 3/4 done add mango pieces and stir.
- Cover and cook for couple of minutes & add red chilli powder and stir.
- Allow to cook for one more min and turn off the flame.
- Vankaya mamidikaya kura is ready to serve, serve with rice.
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Ingredients :
- 1/2 cup Moong Dal
- 1/2 cup grated Coconut / Pachi Kobbari
- 2 inches Tamarind flake
- 4 Dry Red Chillies
- 4 Garlic Cloves
- 1/4 sp Cumin Seeds
- Salt to taste
- 1 sp Oil
Preparation :
- Heat oil in a pan add moong dal, red chillies and fry.
- Fry on medium flame until they turn golden brown in color.
- Turn off the flame and transfer them to a plate & allow to cool.
- Grind moong dal mixture, salt, cumin seeds & tamarind adding enough water.
- Add grated coconut, garlic and grind into a coarse paste.
- Now moong dal coconut chutney is ready to serve, serve with rice or roties.
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Ingredients :
- 1 cup Semiya / Vermicelli
- 3 sp Grated Green Mango
- 2 Green Chillies chopped lengthwise
- 1 pinch Turmeric Powder
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Chana Dal
- 1/2 sp Urad Dal
- 1/4 sp Cumin Seeds
- 1 Red Chilli crocked
- 1 pinch Hing
- fistful Peanuts
- Curry Leaves
- 3 sp Oil
Preparation :
- In a bowl add 3 cups of water, salt and add 1sp of oil & allow to boil.
- When it start boiling add the vermicelli and cook for 4 or 5 mins.
- Once semiya is cooked turn off the flame & pour into a strainer to drain water.
- Pour cold water over it and keep aside for cool.
- Heat oil in a pan and add popu ingredients and fry for 2 mins.
- Then add curry leaves, green chillies and stir well.
- Add grated mango, turmeric powder & mix well, cook on low flame for 1 min.
- Then add cooked semiya and stir well, cook another 2 mins on low heat.
- Remove from fire and transfer into a serving bowl.
- Now semiya / vermicelli mango bath is ready to serve, serve hot.
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Ingredients :
- 1 no Capsicum
- 1 Onion chopped
- 1 Tomato chopped
- 1 sp Besan Flour
- 1/2 sp Red Chilli Powder
- 1 pinch Turmeric Powder
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Chana Dal
- 1/2 sp Urad Dal
- 1 Red Chilli crocked
- Curry LEaves
- 2 sp Oil
Preparation :
- Heat oil in a pan add popu ingredients & saute for 2mins.
- When they splutter add curry leaves, sliced onion to it & stir.
- Cook until the onions are soft, then add chopped tomatoes & stir.
- Let it cook for 2 or 3 mins on low heat then add chopped capsicum.
- Sprinkle little water and add salt, turmeric powder and stir well.
- Cover and cook on medium flame till the curry is soft.
- Add besan flour, red chilli powder & mix well, cook with cover for 1 min.
- Once done turn off the flame & transfer into a serving bowl.
- Capsicum tomato curry is ready to serve, serve with hot rice.
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Ingredients :
- 1 cup Coriander Seeds
- 1 pinch Turmeric Powder
- 1 pinch Salt
Preparation :
- Heat a pan and add coriander seeds & and fry just 1 or 2 mins on low heat.
- Allow to cool and grind into fine powder along with turmeric powder and salt.
- Allow powder to cool for 5 mins and store in airtight container.
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Ingredients :
- 11/2 cup Cooked Rice
- 1/2 cup Grated Carrot
- 1/2 cup Grated Mango
- 2 Green Chillies slit lengthwise
- 1/2 sp Mustard Seeds
- 1/2 sp Cumin Seeds
- 1 Red Chilli crocked
- 1 pinch Turmeric Powder
- 1 pinch Inguva
- fistful Peanuts
- Curry Leaves
- Salt to taste
- 4 sp Oil
Preparation :
- Heat oil in a pan add peanuts and fry, remove from the pan & keep aside.
- Add mustard, cumin seeds, red chilli, inguva to the same pan and fry.
- When they splutter add curry leaves, green chillies and stir for 30 secs.
- Add grated carrot and stir for 1 or 2 mins, then add grated mango & stir.
- Add turmeric powder & mix well let it cook for couple of mins on low flame.
- Once done add cooked rice, salt and mix well, now add fried peanuts and mix.
- Carrot mango rice is ready to serve, serve with boondi.
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Ingredients :
- 2 nos Munta / Jeedi Mamidi Pandu
- 1 Big Onion chopped
- 2 Green Chillies chopped
- lime size Tamarind
- 1 pinch Turmeric Powder
- 1 sp Red Chilli Powder
- 2 sp Grated Jaggery
- 1 sp Rice Flour / Besan Flour
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/4 sp Cumin Seeds
- 1/4 sp Methi Seeds
- 1 Red Chilli crocked
- 1 pinch Inguva
- Curry Leaves
- Coriander Leaves
Preparation :
- Clean and soak tamarind in water and keep aside.
- Wash and cut jeedi mamidi pandu into medium size pieces.
- Heat oil in a pan add popu ingredients and fry for 2mins.
- Add curry leaves, chopped green chillies and stir well.
- Add sliced onion to it and fry until translucent.
- Now add munta mamidi mukkalu and mix well.
- Sprinkle little water and cook on low flame until the pieces are soft.
- Add tamarind juice, salt, jaggery, red chilli, turmeric powder and stir.
- Mix rice flour with 1/4 cup water and add the flour mixture to cooked stew.
- Bring to a boil and reduce the heat to simmer for couple of minutes or until thick.
- When it thicken, remove from flame & transfer into a serving bowl.
- Garnish with coriander leaves, now jeedi mamidi pandu pulusu is ready to serve.
- Serve with steamed white rice along with home made vadiyalu.
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Ingredients :
- 1 cup Whole Moong Dal
- 1/4 cup Rice
- 1 sp Cumin Seeds
- 1 Onion finely chopped
- finely chopped Coriander Leaves
- 2 Green Chillies
- Salt to taste
- Oil for Pesarattu
Preparation :
- Wash and soak rice and green gram in water for 4 to 5 hours or overnight.
- Grind soaked moong dal mixture with green chillis & remove from the jar.
- Add cumin seeds, salt and mix well, now dosa batter is ready.
- Heat a non stick pan and grease it with oil before pouring the batter.
- Pour a ladle of batter in the center of the pan & spread the batter quickly.
- Now apply 1sp oil around the edges of the dosa
- Sprinkle few chopped onion, chopped coriander leaves on top of the dosa.
- When the edges start browning, flip the dosa with flipper.
- Then pick the edges and fold it over the other side.
- Now onion pesarattu is ready to serve, serve with allam chutney.
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Ingredients :
- 2 sp Pandu Mirapakaya Pachadi ( without popu )
- 2 inches Ginger
- 2 sp grated Jaggery
For Popu :
- 1/4 sp Mustard Seeds
- 1/4 sp Urad Dal
- 1 Red Chilli crocked
- 1 sp Oil
Preparation :
- Grind above ingredients along with little water into a paste & remove from the jar.
- Heat oil in a small frying pan add popu and fry.
- Once done add it to ground chutney and mix well.
- Allam chutney with pandu mirapakaya pachadi is ready to serve.
- Serve with pesarattu, garelu and other tiffins.
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Ingredients :
- 1 cup Dosakaya Mukkalu
- 6 Green Chillies
- 1 Onion chopped
- goosberry size Tamarind
- 1 pinch Turmeric Powder
- 2 sp chopped Coriander Leaves
- Salt to taste
for Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Urad Dal
- 1 pinch Inguva
- 1 sp Oil
Preparation :
- Wash and soak tamarind for 10 to 15 mins and keep aside.
- Grind green chillies, salt, tamarind, turmeric, then add onion & grind slightly.
- Remove from the jar & keep aside, now add chopped dosakaya & grind slightly.
- Add ground dosakaya to ground chilli mixture and mix it well.
- Heat oil in small frying pan add popu ingredients and fry.
- Once done add to ground chutney and mix well.
- Add chopped coriander leaves and serve with hot rice.
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Ingredients :
- 1/4 kg Tindora / Ivy Gourd
- 2 Onion finely chopped
- 1 pinch Turmeric Powder
- 1 sp Chutney Powder
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Urad Dal
- 1/4 sp Chana Dal
- 1 Red Chilli
- Curry Leaves
- 2 sp Oil
Method :
- Wash and cut dondakayalu into thin and lengthwise pieces.
- Cook dondakaya pieces along with salt & turmeric powder and strain.
- Heat oil in a pan add popu ingredients & saute for 2mins.
- When they splutter add curry leaves, sliced onion to it & stir.
- Cook until the onions are soft, then add cooked ivy gourd pieces & stir.
- Add chutney powder & mix well, cook on low flame for couple of mins.
- Once done turn off the flame & transfer into a serving bowl.
- Dondakaya ullipaya curry is ready to serve, serve with hot rice.
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Ingredients :
- 1 small cup Chana Dal / Bengal Gram Dal
- 4 Green Chillies
- 2 inches Tamarind Flake
- 1/4 cup fresh grated Coconut or fistful Dry Coconut Pieces
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Urad Dal
- 1/4 sp Cumin Seeds
- 1 Red Chilli
- Curry Leaves
- 11/2 sp Oil
Preparation :
- Heat 1/2 sp oil in a pan on medium heat add chana dal and fry.
- Fry them until light golden brown in color and let them cool.
- Grind them along with salt and tamarind into a coarse powder.
- Add coconut, green chillies, water & grind into a paste.
- Heat 1 sp oil in a frying pan add popu and fry.
- When they splutter add it to ground chutney and mix well.
- Now chana dal chutney is ready to serve, serve with tiffins.
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