~ Tamalapaku

Gongura Pachadi ~ Sorrel Leaves Chutney

Here is a very typical Chutney from the Heart of Andhra!! These leaves which have a slight tang can be a delight in the form of Dal , Chutney Or Stew (Pulusu). So on the rare occasions when we get fresh Sorrel leaves at our local grocers', this is the preferred one!!

This delicious chutney forms part of Day 6 of BM #8 for the theme 'Condiments'.

Ingredients -

Gongura 1 bunch (A typical bunch would have 3-4 cups of leaves when cooked yield 1/2 cup)
Coriander seeds 1 tsp
Sesame seeds 2 tsp
Dry Red Chillies 4-5
Onions , finely chopped 1/2 cup (Optional)
Oil 1 tsp (divided use)
Seasoning (Oil 1 Tbsp, mustard seeds 1 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Hing 1/8 tsp)

* Feel free to add in more red chillies or green chillies as per your preference.
* Addition of garlic is also a common one.

Method Of Preparation -

Pick the leaves without the stalks and wash them thoroughly.

Dry fry the sesame seeds and keep aside to cool.

In a heated pan, add a splash of oil and fry coriander seeds and dry red chillies until they are just brown. (Judge by the nice aroma of the coriander seeds!!) Keep aside to cool.

In the same heated pan, add a teaspoon oil, fry the leaves until they become soft and mushy.

Remove from fire and let it cool.

If using onions, saute them until they are translucent and set aside.

Grind the coriander seeds, sesame seeds and red chillies into a fine powder and add the gongura leaves to the mix to make a semi-fine paste.

Mix in the sauteed onions into the chutney.

Prepare the seasoning - Heat oil in a small pan, add in mustard seeds [optionally Chana Dal and Urad Dal - we like the crunch of the dals :)] and Hing. Remove from fire when the mustard seeds start to pop.

Transfer the seasoning into the chutney and savor the delicious Gongura Pachadi!

Serve with steaming hot rice and lot of people I know like to eat it with a side of freshly chopped onions!

Check to see what my fellow marathoners are up to in this edition BM #8.

If you have missed the previous posts in this marathon here they are -
Under 5 ingredients -
Beans-Alu Curry
Low Fat Boorelu ~ Low Fat Sweet Dumplings
Palak-Moong Dal Curry

Condiments -
Onion Chutney
Beerapeechu-Tomato Pachadi ~ Ridge Gourd Peel-Tomato Chutney

This goes to Srivalli's Condiment Mela.

Preparation Time 20 min
Makes 1/2 cup

Posted by Harini on Sunday, August 21, 2011

22 comments

categories: Blogging Marathon, Chutneys And Powders, Gongura, Onions, Vegetables | |

Beans-Alu Curry

This curry is a go-to recipe when I am short of time and these vegetables are available at home. Since there is no shortage of Potato lovers at home, this is always a welcome curry. A Major plus - I never need to waste my energy convincing my picky eaters to have their lunch/dinner and can be made in a jiffy.

This curry forms part of Day 5 of BM #8 for the theme ' Cooking with Under 5 ingredients'.

Ingredients -

1. Green Beans , finely chopped 3 cups

2. Potato , chopped 1 cup

3. Red Chilli Powder 1/2 tsp (or as needed)

4. Turmeric - a pinch

5a. Salt to taste

5b. Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Mustard Seeds 1/2 tsp)

* Sometimes I add chopped onions too and sometimes I add the Peanut-Coconut masala and sometimes it is just salt, red chilli powder and coconut powder. But each time it is a delight to have it as part of a meal!

Method of preparation -

Boil the chopped green beans and potatoes. [I cooked them in the microwave for 6-8 min.]

In a heavy bottomed pan, heat oil and add the seasoning to it.

After the mustard seeds splutter and the chana dal and urad dal turn golden brown, add the boiled potato and beans. Add turmeric too and mix well.
Sprinkle salt and red chilli powder and mix well.

After about 2-3 min the curry is ready to be served with steaming hot rice!!

Check to see what my fellow marathoners are up to in this edition BM #8.

Preparation Time 15 min
Serves 3-4

Posted by Harini R on Saturday, August 20, 2011

12 comments

categories: Blogging Marathon, Curries (Dry), Green Beans, Potatoes (Alu), Vegetables | |

Beerapeechu-Tomato Pachadi ~ Ridge Gourd Peel-Tomato Chutney

How many of you waste the Ridge Gourd Peel? I don't discard the peel unless it is badly bruised. The fiber in the peel is very beneficial as we all know. So here is a way we can enjoy the goodness of the peel!! Feel free to alter the ingredients as per your taste. So for Day 4 of BM#8 under the theme of 'Condiments', check out the chutney..

Ingredients -

Beerakaya Peechu / Ridge Gourd Peel Chopped 1 cup

Tomato chopped 1 cup

Green chillies 3-4 (as per taste)

Garlic cloves 2-3 (Optional)

Turmeric 2 pinches

Salt as per taste

Sugar/Grated Jaggery (Optional)

Tamarind juice or lemon juice as per taste

Coriander leaves few

Seasoning [Oil 2 tsp, Mustard seeds 1 tsp, Urad Dal 1 tsp, Chana Dal 1 tsp, Methi seeds a pinch, Jeera 1/2 tsp, Red chillies (Optional), Hing]

Method Of Preparation -

In a skillet on a medium-high flame, Pour the oil and the rest of the seasoning items and after the mustard seeds splutter and the rest of the items are done, add the chopped beerakaya peel and chopped green chillies and saute them.

After stirring for about 3-4 min, add the chopped tomato, turmeric, salt and sugar, mix well and let the tomatoes get mushy.

Remove from fire and let the mixture cool down and then grind it to a coarse paste .

Enjoy it with steaming rice and ghee. Some like it with Idli or Dosa.

Here is a recap of what I posted so far in this marathon -
Condiments -
- Onion Chutney
Under 5 ingredients -
Palak-Moong Dal Curry
Low Fat Boorelu ~ Low Fat Sweet Dumplings
Also check to see what my fellow marathoners are up to here.

This chutney goes to Srivalli's Condiment Mela.

Preparation Time 25 min
Makes 1 cup of Chutney

Posted by Harini on Friday, August 19, 2011

20 comments

categories: Beerakaya (Ridge Gourd), Blogging Marathon, Chutneys And Powders, Tomatoes, Vegetables | |

Palak-Moong Dal Curry

This no-nonsense Spinach Curry will definitely be a change from all the routine gravy curries loaded with spices. I found this curry to be a very basic and nutritious way to consume the greens. The protein in the Moong dal is a definite plus!! My kids loved this so much that it has become a regular at home.

So for BM#8 Day 3 check out this dry curry made using just 5 ingredients. Feel free to add onions and garlic if preferred.

Ingredients -

1. Palak / Spinach Chopped 3 cups
2. Moong Dal/Pesarapappu 1/4 cup
3. Green Chillies 1-2 (or as needed)
4. Coconut Powder For garnish
5a. Salt as needed
5b. Seasoning (Oil 1 Tbsp, Urad Dal 1 tsp, Chana Dal 1 tsp, Mustard seeds 1/2 tsp, Curry Leaves few, Dry Red Chillies 1-2)

Method Of Preparation -

Soak Moong dal for about 20-30 min (or soak for 5 min in hot water) and set aside.

In a heated sauce pan/wok/kadai, add oil and the rest of the seasoning. After the mustard seeds pop and the dals are brown enough, add the finely chopped spinach and the drained moong dal.

Add in the finely chopped green chillies and saute for about 10 min until the moong dal is cooked through and the spinach is dry.

Sprinkle adequate salt and remove from fire.

Serve hot with rice and enjoy the simple spinachy flavor to the fullest!!

Do check to see what my fellow marathoners are up to here.

Preparation Time 15 min
Serves 3-4

Posted by Harini on Thursday, August 18, 2011

18 comments

categories: Beans And Dals, Blogging Marathon, Curries (Gravy), Moong Dal (Pesarapappu), Palak (Spinach), Vegetables | |

Onion Chutney

I have chosen to blog about this chutney as it happens to satisfy the rules of two events I am participating in. One being Srivalli's Blogging Marathon - 8 and the other Radhika's Blog Hop Wednesdays. As I mentioned in my previous post, I would post under the theme 'Condiments'. Also I was paired with Mugdha of Cooking Fundas. I browsed her blog multiple times tempted by her authentic Oriya recipes. I finally decided to make this Onion chutney.

My experience in making this chutney was very interesting. It was fast and easy to make in the first place and the texture and taste was so new. The addition of Urad Dal in onion chutney is something I had never tried before and sure added a new dimension to this humble chutney. I am glad I have added one more chutney which we love to have with Dosas!!

Ingredients -

Onions 2 medium, chopped (I used red onions)
Urad Dal 3 Tbsp
Dry Red Chillies 3-4 (or as needed)
Tamarind extract 1 Tbsp (or as needed)
Salt as needed
Oil 1 Tbsp
Seasoning (Oil 1 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Mustard seeds, 1/2 tsp, Hing a pinch)

Method Of Preparation -

In a heated pan, add a few drops of oil and fry the Red Chillies until they turn brownish.

Set them aside and roast the Urad Dal until they turn light brown. Set them aside to cool.

In the same pan add the remaining oil and fry the onions until the raw smell is gone and set aside to cool.

Grind the roasted urad dal and the red chillies to a coarse powder and add the fried onions, salt, tamarind extract and make a semi smooth chutney.

Prepare the seasoning by heating the oil and frying the seasoning ingredients until the mustard seeds pop and the dals brown.

Transfer the seasoning on to the chutney and serve it with Dosa ! [we loved it with some steaming hot rice as well].

Also take a peek at my fellow Marathoners and Blog Hoppers.

This delicious chutney goes to Srivalli's Condiment Mela.

Preparation Time 15 min
Makes 3/4 cup

Posted by Harini on Wednesday, August 17, 2011

29 comments

categories: Beans And Dals, Blogging Marathon, Chutneys And Powders, Onions, Urad Dal (Minapa pappu), Vegetables | |

Low Fat Boorelu ~ Low Fat Sweet Dumplings

Blogging Marathon - 8th edition is in session!! This time around the themes announced by Srivalli were very interesting and challenging too. Take a look and decide for yourself.
1. Cooking with under 5 ingredients (salt and seasoning considered as one ingredient)
2. Cooking without fire for kids
3. Condiments
4. Nawabi Khana
5. Microwave Cooking
6. Cooking From Scratch
There was an option of clubbing two different themes as well. I have chosen to blog under two themes 'Cooking with under 5 ingredients' and 'Condiments'. So I would be posting recipes alternating between the two themes. Today's recipe uses under 5 ingredients.

I have not used cardamom powder or any nuts in this recipe but you are free to add them or any other flavorings as per your preference. Also I haven't used fenugreek in the dosa batter this time.

In many households, 'Poornam' (Usually Chana Dal-Jaggery filling) is supposed to be very auspicious and is usually prepared for many festivals and happy occasions. [Poornam can also be made out of Toor Dal or Mung Dal]. This filling is used in making a variety of goodies like Boorelu, Holigalu (Bobbatlu/Puran Poli), Kudumulu (Half moon shaped dumplings) etc.

Here I chose to make a low fat version of Boorelu to keep it slightly guilt free. Trust me, no one could find the difference between the deep fried ones and these low fat ones. Here is how I made them..

Ingredients -

1. Chana Dal 1 cup
2. Jaggery, grated 1 cup
Dosa Batter 1 1/2 cups
For the Dosa Batter -
3. Rice 1 1/2 cups
4. Urad Dal 1/2 cup
5a. Salt as needed
5b. Oil as needed

Note that Salt and Oil/Seasoning make up 1 ingredient
Made in Paniyaram pan / Ponganala Penam / Abelskiver

Method Of Preparation -

To prepare the filling (Poornam) -
Wash and boil chana dal either in the pressure cooker or on the stove top until it is just tender.

Drain the extra water and let the cooked dal cool.

Meanwhile heat the grated jaggery with about 3 tablespoons of water until it melts.

Pass the jaggery solution through a metal tea strainer and discard the impurities.

Add the jaggery solution to the boiled chana dal and grind in a mixer to a fine paste. It should result in a stiff dough. If it is runny, heat it and let the extra moisture evaporate. Let it cool.

To Prepare the Dosa Batter -
Soak rice and urad dal for a couple of hours and grind to make a smooth batter. Let the batter sit for 3-4 hours (Ideal situation).

To Prepare low fat Boorelu -
Make bite sized portions out of the filling and set aside.

Heat the paniyaram pan, spray oil in all the slots. (I added about 1/8 tsp per slot - Personal preference!)

When the oil is hot enough, dip each of the above balls in the Dosa batter and gently slide into each of the slots in the pan. The pan I have has 7 slots.

Turn them around so they are cooked evenly on all sides and remove them onto kitchen paper towels.

Continue the process until all of the filling is used up.

Note that the dosa batter required may differ as I hadn't prepared dosa batter just for making these. So it is only an approximation and same is the case of the filling.

Do check to see what my fellow marathoners are up to here..

Preparation Time 15 min [Provided the filling (takes about 30 min) and the batter(takes about 4 hrs) are ready]
Makes 21 (approximately)

Posted by Harini on Tuesday, August 16, 2011

24 comments

categories: Beans And Dals, Blogging Marathon, Chana Dal (Senaga Pappu), Grains and its Products, Jaggery, Other Sweets, Rice, Sweetening Agents, Sweets and Desserts, Urad Dal (Minapa pappu) | |

Alasandala Vada ~ Black Eyed Peas Fritters

With the rainy season comes the season of festivals for us. And it is customary to offer goodies to God for such occasions. One such offering this season were these Vadas which were quite different in taste from the regular masala vada made with Chana Dal. In fact my mom makes these with sprouted black eyed peas mixed with a variety of vegetables.

I have not added onions or any other vegetables like cabbage or carrot but feel free to alter the batter. I made a batch without the green chillies for the kids and they were happy to polish their share!

Ingredients -

Black Eyed Peas / Alasandalu / Bobbarlu 2 cups
Ginger 1 inch
Green Chillies 2 (or as per taste)
Curry leaves few
Coriander leaves, finely chopped 3 Tbsp
Hing/Asafoetida 1/4 tsp
Salt as needed
Oil for deep frying

Method Of Preparation -

Soak Black eyed peas/alasandalu in adequate water for 2-3 hrs.

Drain and coarsely grind them along with ginger, salt and green chillies without adding water. Add in the chopped curry leaves, coriander leaves and hing too.

Meanwhile heat oil for deep frying in a wok/kadai.

Mix well, check for the taste and the batter is ready ! The batter should be thick and not runny.

Take lime sized batter and pat them into small discs with your fingers and gently slide them into the hot oil. Ensure that the oil is hot enough.

Continue frying these vadas in batches until the batter is done.

Serve hot with ketchup and enjoy!

Preparation Time 1 hr
Serves 7-8

Posted by Harini on Monday, August 15, 2011

20 comments

categories: Appetizers and Snacks, Beans And Dals, Black Eyed Beans, Fried Snacks | |

Chow Chow Kurma

In the never ending quest for gravy curries, I turned this wonderful vegetable, Chow-Chow or Chayote Squash into a lip smacking accompaniment to Onion Kulcha (Shall post the recipe soon). I guess the inspiration for this curry comes from the I-am-bored-of-this-curry kind of expression from my better half :)

This Kurma is just a slight alteration to the regular Alu Kurma. So here is yet another gravy to add to the list of accompaniments to Rotis !!

Ingredients -

Chow Chow, peeled, seeded and chopped 2 cups
Onions, chopped, 3/4 cup
Tomatoes, chopped 1/2 cup
Milk 1/2 cup
Almonds and Cashews 4 each
Peanuts, roasted 2 Tbsp
Sesame Seeds, roasted 1 Tbsp
Dry Red Chillies 3 (or as needed)
Dhania-Jeera Powder 1 tsp
Turmeric 1/4 tsp
Amchur Powder 1/2 tsp
Cloves 4 , Cardamom pods 2 , Cinnamon 1/2 inch (freshly powdered)
Garlic Cloves 2 (or more)
Ginger, Chopped 1 tsp
Sugar 1/2 tsp
Salt as needed
Oil 1tsp + 1 1/2 Tbsp

Method Of Preparation -

In a heated sauce pan, add 1 tsp of oil and saute the onions until golden brown. Saute tomatoes too in the same mix. Remove from fire and let it cool.

Grind the roasted peanuts, sesame seeds, dry red chillies, cashews and almonds. Add the sauteed onions, tomatoes, ginger and garlic adding as much water as required to make a fine paste.

In a clean sauce pan, add the remaining oil and saute the above paste until oil oozes out.

Add the chayote squash, mix well, cover and let it cook for 10 min. Alternatively partially boil them in the microwave and add them.

After the chow chow is cooked through, add milk and let it simmer.

Then comes the turmeric, dhania-jeera powder, amchur powder, clove-cinnamon-cardamom powder, salt and sugar.

Let it simmer in low heat until the oil oozes out.

Garnish with chopped coriander leaves and serve hot with Roti/Naan. I served with Onion Kulcha.

Preparation Time 40 min
Serves 3-4 Adults

Posted by Harini on Wednesday, August 10, 2011

17 comments

categories: Chayote Squash, Curries (Gravy), Onions, Tomatoes, Vegetables | |

Pineapple Rasam and a handy tip

Rasam - what a delightful tangy soup it is!! It is widely known to be consumed to get relief from nasal congestion. But in many other families (count our family in ) it is an everyday affair to have rasam along with our lunch and/or dinner.

I love rasam in all its varieties. Be it Lemon Rasam, Pepper Rasam, Tomato Rasam or this Pineapple Rasam with a tropical twist!! Actually I was inspired to try this pineapple variation when Suma of Veggiplatter sent this as an entry to my event 'Design A Menu - 3' and I read the same again in Raghavan Iyer's '660 Curries'. I have slightly modified the recipe to suit our palate (addition of Tomatoes and the Rasam Powder itself) . This Rasam sure qualifies to be on our favorites list. Check out the amazing blend of flavors!!

Ingredients -

Pineapple, cubed 1 cup
Tomato, chopped 1/2 cup
Toor Dal 1/4 cup
Rasam Powder 1 1/2 tsp
Turmeric 1/4 tsp
Salt to taste
Cilantro (Coriander leaves), finely chopped 3-4 Tbsp
Seasoning (Ghee 1 tsp, Mustard seeds 1/2 tsp, Jeera 1/2 tsp, Curry leaves few, Asafoetida 1/2 tsp)
Lemon Juice or tamarind extract as needed

Method Of Preparation -

In a sauce pan, boil 2 cups of water along with the pineapple cubes, rasam powder, salt, turmeric and coriander leaves.

Meanwhile pressure cook toor dal and puree the dal.

After the pineapple cubes are partially cooked, add chopped tomato and let them cook too. (I pureed half the tomato cubes and added it to the simmering rasam).

Add the pureed dal to the simmering rasam.

In a small heated pan, add ghee, mustard seeds, jeera, curry leaves few and asafoetida.

Transfer this seasoning to the simmering rasam, cover with a lid and remove from fire.

Serve over hot steaming rice and enjoy the unique pineapple flavor in rasam!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Now for an interesting tip to clean your stove tops, counters and greasy pans..

My stove is one of the most abused appliance in my kitchen. It often gets messy, greasy, splashed with dal/sambar and the list is sometimes embarrassing :) I hope you share similar splashes and grease in your kitchen as well. So before pulling out the 'chemical' cleaners to clean up the mess, try using this natural cleaner..

Sprinkle some salt on a juiced lemon half and rub on the greasy areas, wipe with a towel and bid good bye to the mess!! And feel good about efficiently using a lemon!! Eco-friendly cleaner, my friends!!

Let me know if this tip works for you, it sure works for me. (But keep in mind that some marble counter tops might be sensitive to the acid in the lemon).
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Linking this tangy rasam to Aipi and Priya's 'Bookmarked Recipes'.

Preparation Time 20-25 min
Serves 4-5 Servings

Posted by Harini on Tuesday, August 9, 2011

21 comments

categories: Beans And Dals, Fruits, Pineapple, Sambar, Tomatoes, Toor Dal (Kandi Pappu), Vegetables | |

Tamalapaku

Gongura Pachadi ~ Sorrel Leaves Chutney

Beans-Alu Curry

Beerapeechu-Tomato Pachadi ~ Ridge Gourd Peel-Tomato Chutney

Palak-Moong Dal Curry

Onion Chutney

Low Fat Boorelu ~ Low Fat Sweet Dumplings

Alasandala Vada ~ Black Eyed Peas Fritters

Chow Chow Kurma

Pineapple Rasam and a handy tip

Search Tamalapaku

Follow me

Tamalapaku on Facebook

Subscribe via Email

On Our Menu

Recipes by Ingredients

Archives

Popular Posts

Followers

Member Of