Andhra dishes

Dear Sujatha

I will give you one more method in brief. Take moong dal and appropriate Palak leaves ,Green chillies as per your taste and boil them in a Pressure Cooker. After dhal is cooked and cooled take out and add salt,Lemon Juice as per your taste and make seasoning with urad dhal,Mustard seeds and curry leaves.

You try this method. I can say u will definetly like it. In this method u can avoid tamarind , red chillies and tomatoes also. You try this and enjoy .

Originally Posted by sirishayakkala

reciepe for greenchillies chutney:

Ingredients:

Green chilles
garlic
tamarind
jaggery
oil
salt to taste

method:saute green chilles in few spoons of oil in a pan..now remove chilles and keep it cool . grind it with garlic,tamarind ,salt and jaggery.If u want add seasoining to it ..we won't put seasoning..

Please give the measure, like in tsp/tbsp for these ingredients too.................
Thank you.

hi bujji
my okra curry always becomes sticky.so i just stopped doing it.
ur recipe looks perfect.i will try it.

thanku
deepthi

Originally Posted by BujjiChitti

Hi maadhu,
I am from andhra and this is how I prepare okra curry in my home. Hope this helps.

Ingredients:

20 to 25 fresh whole okra washed - chopped into slices
1 medium sized onion - finely chopped
6 green chillies and 1 tbs of coconut - made into smooth paste
Turmeric and salt to your taste
And the usual ingredients of popu or tadka


Preparation:

In a wide pan or in a well-seasoned iron skillet, heat one teaspoon of peanut oil. Do the popu or tadka (toasting 1 tsp of each, mustard seeds, cumin, curry leaves and chopped garlic).
Add and saute' onions till soft and brown. Then add the cut okra slices. Sprinkle in turmeric, salt, and fine paste of greenchilli-coconut. Mix them all once, allow them to cook for 5 minutes, covered on medium heat.
After 5 minutes, remove the cover and stir them once. Reduce the heat to medium-low and let them saute' or cook openly. This is the time to show restraint. Do not stir and mix at all, at this stage. The more you stir and the more okra breaksdown and oozes clingy stuff. So don’t stir. Let it cook undisturbed for 15 minutes. As a result, round okra slices will be intact in shape and tender, lightly browned in the bottom and crunchy - perfection. Serve hot.


Regards,
Bujji.

hi deepthi here is a tip for avoiding stickyness in bendakaya. if you want to make bendi fry today, then previous day night wash bendi and wipe with a dry cloth,cut into pieces and spread them on a dry cloth and cook it the next day morning.while making bendi fry dont keep lid because water from lid will fall in fry and will make fry gummy.if yor are making curry then soak bendi pieces in buttermilk before cooking and when you put pieces in curry take them out of buttermilk with your fist and shake your fist in sink,so that the buttermilk sticking to pieces will fall in sink.if you are cooking bendakaya pulusu(okra in tamarind) then pour more tamarind juice.in these ways you can cook bendi without stickiness.

thanks,

hi rathiiiii
try this variety of chutney for dosa and idly

2 red bellpeppers(capsicum)
1 medium tomato)
dry red chillies 4 to 5 depends on how hot u eat
dania(hope u know) i dont know the other name for them

first fry chilli and dania in little oil . keep them side .
next take some more oil and add red bellpepper and tomato and fry until they are done
next grind chilli and and dania till it becomes powder,add peppers and tomato mix and grind. add garlic cloves 2 to 3 and little zeera and grind.
depending on taste u can also add tamrind past if u want.
thats it....... and that remove and put talimpu for that.

talimpu is also called tadka or popu........ just wanted to clarify.........

Hi

I saw in the beginning of the thread ,one of you asking for the recipe of parchimirapakayala pachadi ,we cant get that spicy as we make in the house form the store,i learn't how to make its form my grandmother ,but let me tell mention one thing this will be really very spicy (of course depends of the type of chilli u pick ,small chillis are really spicy )

Green chillis - Handful
Garlic- 5 -6 pieces
Tamarind -size of big lemon
Jeera - 1 tsp
Salt - to taste

First in pan pour 1 tsp of oil and fry the green chillies

Mean while soak the tamarind in water

Once the greenchillies are ready ,in a mixy first grind jeera,gralic,,tamarind(without water, make sure u dont add water to this chutney at all)

Then once they are ready u can add salt and green chilles and run mixy

in pulse mode so that its doesnt come as a paste(this chutney will be

kacha pacha only not as a fine paste ,in india we make it in rolu,but we

cant have one here in USA so if u run mixy in pulse mode u can get in the similar way)

once its done u can just taste a bit and if u feel anything is less u can go a ahead and add

Once done u can serve with hothot rice and ghee

can anyone plz give me the recipe of kajjikayaluuuuu

Iam a total Andhra food fan.I just love the podi[s],the non veg dishes etc etc.I do not know much veggie recipes from Andhra.
Kindly post some veg gravies too please......................

hello Ladies,

Nimmakaya Pappu chaaru(Lemon Rasam)

Ingredients:

Pesara pappu(Moong daal) -- 1/2 cup
Onion - 1/2
Potato - 1
Chillies - 2 or 3
Ginger (optional)
Tadaka or popu ingredinets
Oil
Salt - according to taste
Lemon juice - according to taste

Steps:

1) Wash moong dal for 2 times and add 2 cups of water .Cook it well .when moong dal is half cooked add chopped onion, potato, chillies and ginger.Check and add water in the middle.

2)Cook this content till moong dal is like creamy and potato is soft.Add salt and keep for 2 min.

3)In another kadai add oil and put tadaka with ingredients.

4)Add this tadaka to moongdal rasam.Let it cool for sometime.

5) Add lime juice and mix well.