Tag Archives: andhra

Perugu Pachadi (Tomato Pachadi)

IMG_5565

I first heard about perugu pachadi from my friend, during our phone conversation. I asked what she cooked for lunch, and she said perugu pachadi, and as I was not familiar with that term I asked her what it is. She explained the preparation, and I told her its tomato raita and I know it. My friend told its different from raita, as sauted tomato gives different taste to it. When we met she cooked this pachadi, eggplant curry and pappu. Ever since that day I started cooking it regularly in home. My hubby calls it “Easy Moar Kuzhambu”.

Recently my blog friend Aruna –  Aaharam suggested me some other variations with eggplant, coconut, ladies finger. I should try it soon

Ingredients:

Tomatoes – 2, chopped

Curd – 1 cup + 1/3 cup, beaten well

Turmeric Powder – a pinch

salt – as needed

To Temper:

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Curry leaves – few

Green chilli – 1/2, slit and de-seeded

Dry  Red chilli – 1 , de-seeded and teared (optional)

Asofetida – pinch

Oil – 1 tsp

Method:

  •  Add oil to the pan, when the oil becomes hot add the items under to temper and let mustard seeds splutter
  • Add the chopped tomatoes and cook for 6 – 8 minutes till the tomatoes become slightly mushy and fully cooked.  Switch off
  • Add the cooked tomato mixture to  the beaten curd. Add salt; mix well and  Serve with rice/rotis

My Notes:

  • I prefer my food to be less spicy so I reduced the chilli my friend old also desseded

tomatoperugupachadi

IMG_5567

Vengaya Thogayal

IMG_0529

Thogayal is one of the quick Rice Accompaniments. Rice, thogayal and sesame oil taste heavenly. Even if you don’t find time to cook side dish, sutta Appalam goes well with Thogayal. There are a variety of thogayal options available, but mild sweetness in Onion thogayal is some thing I love. It goes well this Milagu Kuzhambu

Preparation time : 5 minutes | Cooking time : 10 minutes

Ingredients

Onion – 3, big roughly chopped

Urad dal – 1/3 cup

Red chillies – 4 (Adjust according to your taste)

Tamarind –  small piece or 1/2 tsp tamarind paste

Coconut – 1/4 cup

Coconut oil – 1 tsp

Salt – as needed

To temper:

Coconut oil – 1/4 tsp

Mustard seeds – 1/8 tsp

Urad dal – 1/2 tsp

Curry leaves – 1 sprig

IMG_0534

Method:
• Add little oil to pan and cook urad dal and red chilli till urad dal is golden brown. Keep aside

IMG_0514
• Add onion and remaining oil to the same pan and cook till they are translucent. Add coconut and saute for a minute and switch off. Transfer it to plate containing urad dal and red chilli

• Allow this to cool and grind this along with tamarind and salt into a smooth paste. If required sprinkle little water

IMG_0519
• In a pan add oil and items under “to temper” and let them splutter. Add it to the thogayal

IMG_0535

My Notes:

  • Shallots can be added instead of big onion
  • Add more water to make it chutney of your desired consistency

 

Mango Rice

© TraditionallyModernFood

Whenever I have confusion on what to cook for rice accompaniment, or during busy days, Variety rice is the one which helps me. Easy to cook, and a complete meal. I was thinking of coconut rice, but when I opened the fridge, saw raw mangoes and brinjal. Brinjal rice is my favorite, but whenever I buy Mangoes I always do instant mango pickle. This time, for a change, I tried Mango rice and after tasting it, decided I should do this frequently.

Mango Rice

Preparation Time : 10 mins |  Cooking Time : 20 – 25 mins | Serves : 2

Recipe Category: Entree

Ingredients

Cooked Rice – 3 cups

Raw Mango – 1 cup, peeled and grated ( or chopped in a chopper)

Turmeric powder – 1/8 tsp

Salt – as needed

Tempering:

Sesame Oil – 1 tsp

Mustard seeds -1/8 tsp

Bengal gram/channa dal – 1 tsp

Peanuts – 1/4 cup

CashewNuts – 2 tbsp

Red chilli – 3 (According according to your spice)

Asafetida-  generous pinch

Peanuts -1/4 cup

Curry leaves – few

Mango Rice

Method:

IMG_9756

  • Cook rice and spread it in a wide pan
  • Add oil to another pan. When oil is hot, add mustard seeds. when it splutters, add bengal gram, peanuts and cashewnuts , red chilli and Asafoetida
  • When dal turns golden brown, add turmeric powder, salt and curry leaves

IMG_9757

  • Add grated mangoes and mix well to combine with the spices. Need not cook for a long time

IMG_9759

© TraditionallyModernFood

My Notes:

  • Use sour/tangy mangoes for this dish. If your mangoes are not sour enough, then add a little more than 1 cup
  • You can also add coconut to this rice

Stuffed Brinjal

IMG_8708

I love the masala powder my Amma prepares for Vaangi Bath. I always wanted to cook brinjal with that powder as a stuffing. Have added additional ingredients, and prepared a new version of masala for stuffing. Loved this way of stuffed brinjal 🙂 If you get small brinjals, both stuffed brinjal and Ennai Kathirikai Kuzhambu are great dishes to try.

Stuffed Brinjal

Preparation Time : 10 min |  Cooking Time : 25 min

Recipe Category : Side Dish

Ingredients:

Brinjal/Eggplant/Aubergine – 15 medium sized

Salt – as needed

Stuffing:

Onion – 1, roughly chopped

Garlic – 2 pods

Coriander seeds – 2 tbsp

Bengal gram/Chana Dal – 2 tbsp

Red chillies- 3 ( Adjust according to your spice level)

Cumin Seeds – 1 tsp

Pepper – 1/2 tsp

White Sesame seeds – 1 tsp

Peanut – 3 tbsp

Grated coconut – 2 tbsp (Optional)

Oil – 1 tsp

To Temper:

Sesame Oil – 2 tbsp

Mustard – 1/4 tsp

Curry leaves – 1 spring

IMG_8702

Method:

  • Wash brinjals and make 2 slits to form a cross, leaving the stalks intact. Put the brinjals in water to avoid them turning black
  • Add oil to the pan. once the oil is hot, add onion and garlic, and saute till the onions are cooked. Add remaining items listed under “Stuffing” and saute till they are golden brown. Cool them and blend them into a paste by adding little water

IMG_8696

  • Add oil to the Pan, when the oil is hot, add mustard seeds and let them splutter. Add  brinjals and curry leaves. Cook on low flame

IMG_8699

  • When the brinjals are half cooked, add the stuffing paste and mix gently. Cover the lid and cook. Sprinkle some water if required. The stuffing goes inside the brinjal slits, and also coats the outside

IMG_8700

IMG_8705

My Notes:

  • Can add tamrind/ tomatoes if you want it to be tangy
  • Instead of grinding onions, you can also saute them directly

Pesarattu Dosa

Both Ammas (Amma and MIL) use to prepare a variety of dosa with yellow moong dal and boiled rice. I never realized that was a modified version of pesarattu. One of my Telugu friends shared this pesarattu recipe, made with green moong dal. Tried Pesarattu with moong dal, after tasting this dosa we loved it, and added this dosa in our breakfast menu.

Image

Pesarattu:

Preparation Time : 3 mins | Soaking Time : 4 hours | Cooking Time : 15 mins | Serves : 3

Recipe Category: Breakfast

Ingredients:

Whole moong dal/ green gram/moong bean – 1 cup

Boiled Rice (Idly Rice) –  2 tbsp

Green chillies – 2

Ginger – 1/2 inch piece

Coriander leaves- a handful

Hing – a generous pinch

Salt – as needed

Water – as required

Method:

  • Soak Moong Dal overnight (or atleast for 8hrs in cold water or 4 hours in hot water). Rinse it well and drain the water. Grind it with boiled rice, ginger, green chillies, coriander leaves and required qty of water to a smooth dosa batter consistency

Image

  • Heat dosa skillet, take a ladle full of batter and spread it thin. Cook both sides. Serve it hot with any chutney. We had it with Tomato Chutney

Image

 

Image

My Notes:

  • Can sprinkle onion on top while the dosa is being cooked