A South Indain recipe of making bottle gourd in a sweet and sour taste with ingredients like simple everyday spices and tamarind.
1 tblsp tamarind (imli) pulp
2 tblsp Bengal gram flour (chana dal atta)(made by dry roasting Bengal gram and grinding it)
1 tsp chili powder (laal mirch powder)
2 tsp cumin fenugreek powder(jeera methi powder) (made by dry roasting and grinding them)
1/4 tsp turmeric(haldi)
1/4 tsp asafetida
1/2 c chopped onions
3 whole red chilies
a small bunch of curry leaves
1/4 c chopped fresh coriander
1 tsp mustard seeds(rai)
1tsp Cumin seeds(jeera)
1 tsp fenugreek seeds(methi dana)
- Heat oil in a pan and add asafetida. Now add cumin fenugreek and mustard seeds.
- Once they stat spluttering, add the whole red chilies.
- Now put in the onions and fry them till they are golden in color.
- Add turmeric powder and the sorakaya pieces.
- Mix well and fry till sorakaya is a little tender.
- To this add the Bengal gram flour and fry well.
- Now you should add the tamarind pulp and 3 or more cups of water.
- Once the water starts boling, add curry leaves, cumin and fenugreek powder and chili powder.
- Cover and let it boil till the time the sorakaya pieces are tender and the consistency is of a desired curry.
- Garnish with coriander and serve hot.
A very simple recipe of making payasam (which means kheer or a sweet dish) of moong dal which is sweetened by jaggery.
1 c dhuli moong dal
1 c jaggery, crushed
2 tsp elaichi powder
- First wash the moong dal and keep aside.
- In a deep, thick dish, heat ghee and roast the moong dal till you can smell a good flavor.
- Now add the jaggery and let it melt.
- Mix well and fry till the dal is done and it looks like a smooth mixture.
- Now add the elaichi powder and mix well.
- Take off the heat, garnish with grated coconut and serve ho
A sweet and sour pachadi or chutney made of tantalizing ingredients like raw mango, tamarind, jaggery and neem flowers
4 tsp chrushed jaggery (gur)
one small lemon size ball of tamarind made into thick tamarind water (imli)
1/2 tsp red chilli powder
1/2 tsp mustard seeds(rai dana)
Salt to taste
1 tsp oil
1 tbsp finely chopped raw mango (kachcha aam)
1 c water
- First add the raw mango pieces to the tamarind water and bring it to boil.
- Boil it till mango pieces are tender
- Now to this add jaggery and let it cook till it melts and blends into the mixture
- Remove from heat and keep aside
- Now in a pan, heat oil and add mustard seeds let them splutter, add neem flower and fry till light brown
- Now add chilli powder and salt
- Mix well
- Take this neem flower tadka and add it to the tamarind and mango juice
- Serve in small quantities as an accompaniment to the main course food.
Different lentils are ground into a paste, spiced up, dried in small quantities under the sun and fried to be eaten in this recipe of vadiyalu.
1 c kali urad dal
4-5 whole red chilies (sabut lal mirch)
5-6 black peppercorns (sabut kali mirch)
5 cloves of garlic
Salt to taste
- Soak both the pulses in hot water for around two hours.
- Now grind them along with rest of the ingredients into a paste and add salt.
- Make small rounds on a clean cloth under sharp sun light and let completely dry.
- Store and deep fry for serving.
A very spicy pachadi or chutney used a food accompaniment made with eggplants and tomatoes.
2 pieces Eggplants, chopped
2 pieces ripe Tomatoes, chopped
5 green chilies, chopped
1/2 tsp fenugreek seeds (methi dana)
1 tsp mustard seeds (rai dana)
1 tsp cumin seeds (jeera)
3tsp dry coriander seeds (sabut dhania)
8-9 dry whole red chilies
Small ball of tamarind
Salt to taste.
For the Tadka
2 tsp oil
1/2 tsp mustard seeds
4 cloves of garlic, chopped
A small bunch of curry leaves
- First of all, soak the ball of tamarind in a cup of water.
- Now heat oil in a pan and let splutter for half a minute the fenugreek seeds, mustard seeds, cumin seeds, dry coriander seeds and whole red chilies.
- Take this off the heat, let it cool and grind into a paste.
- Now in the same remaining oil, fry the chopped eggplants, tomatoes and green chilies.
- Take aside and grind this also in a paste.
- You should now slowly mix both the pastes uniformly
- Now take the tamarind ball and mix with water evenly.
- Once done, sieve this entire tamarind paste to take of any seeds and get a smooth tamarind water.
- Now mix this tamarind water and salt in the previously made mixture of tomatoes, eggplants and spices.
- Once this is done, you should again heat oil in a small pan and put the mustard seeds, garlic and curry leaves in it and let it splutter.
- Add this tadka to the chutney and serve with rice or the main food.
Verusenaga, or peanuts are roasted with cocnut and other spices and ground into a powder to make this tasty podi or chutney.
2 tsp cumin seeds (jeera)
1 stem curry leaves
3 tsp red chili powder (lal mirch)
2 whole dried red chilies (sabut lal mirch)
3 tblsp dry cocnut powder
10-15 cloves of garlic.
1 tblsp oil
Salt to taste
- First roast the peanuts in a pan without any oil.
- Once they are done, take out the skin by rubbing them together in your hands.
- Now, heat oil in a pan and put in all the rest of the ingredients except salt.
- Fry them for around 5-10 minutes and take off the heat.
- Now put this mixture and the peanuts in a grinder and make into a powder.
- Store it and serve with meals
A traditional south Indian raw banana dish recipe fried along with spices and tamarind paste.
5 raw bananas, peeled and cut in 4 pieces each.
One stem curry leaves
1/2 tsp mustard seeds (rai dana)
1 tsp chili powder
1/2 tsp turmeric powder
2 tblsp Tamarind pulp
5 cloves garlic, chopped
1/2 inch piece ginger, chopped
1 tsp rice
Salt to taste
- First make a paste of ginger, garlic, rice with a little water and keep it aside
- Now boil the raw bananas covered till they are soft and keep aside.
- Heat a wok now and add the oil to it.
- In it add the mustard seeds and curry leaves and let them splutter.
- Now add the ginger-garlic-rice paste into it and add all the ground spices.
- Fry for a minute and add the tamarind paste to it.
- Mix the tamarind paste well and add 2 cups of water.
- Now add the banana pieces and let cook for two minutes or till the gravy thickens.
- Serve hot sprinkled with coriander leaves.
Bendakaya, or Okra is generally a favorite amongst most. Here is a simple recipe of making this mouth watering vegetable
1 large onion, sliced
3 green chilies, slit
2 tsp coriander powder.(dhania powder)
1 tsp red chili powder(lal mirch)
1/2 tsp turmeric powder
Oil -1 table spoon
- Heat oil in a wok
- Add the onions and green chilies to it and sauté
- Once the onions become pink in color, add the ground spices and mix well.
- Now add the bendakaya and salt and see that it gets wrapped and mixed nicely with the onions and spices.
- Cover the wok and lower the heat just for two minutes.
- Take off the heat and fry by stirring on high heat for another 5 minutes and take off the heat.
- Serve hot with chapatis
4 green chillies
4 tblsp gingelly oil (tel)
1/2 tsp mustard seeds (raai)
1 tsp red chilli (lal mirch) powder
1/4 tsp asafoetida
1/2 tsp salt (namak)
- Wash, wipe and cut the mangoes with skin into very tiny pieces.
- Wash and slit the green chillies and keep aside.
- Heat the oil, temper with mustard seeds, add asafoetida, salt and red chilli powder.
- Stir and add the green chillies and mangoes, toss well and cook for about two to three minutes.
- Remove and cool. It is ready to serve and can be kept for 6-7 days at refrigerated temperature.
12-15 broad beans (kali seim ki phalli)
1/2 cup green peas (matar) (shelled)
1/4 flower cauliflower (phool gobi)
2 medium carrot (gajar)
100 gms red pumpkin (kadhu)
1 1/2 cups coconut (narial) (scraped)
2 tblsp tamarind (imli) pulp
3 tblsp groundnut (moong fali) oil (tel)
4 red chillies whole
1 tsp cumin seeds
1 tblsp coriander seeds
8-10 cloves garlic (lasan)
1 tsp turmeric (haldi) powder
salt (namak) to taste
1 tsp mustard seeds (raai)
1 tsp black gram split (urad dal)
8-10 curry leaves (kari patta)
- Peel and dice the potatoes into 1 inch cubes. String the beans and halve them, cut them into one inch pieces. Shell the peas. Wash cauliflower and separate the cauliflower florets. Peel and dice the carrots into 1 inch cubes. Peel and dice the pumpkin into 1 inch cubes.
- Add warm water to one cup of scraped coconut and extract thick and thin milk. Keep aside. Dissolve tamarind pulp in half cup of water.
- Heat a little oil and sauté 2 whole red chillies, cumin, coriander, garlic and the remaining half cup of scraped coconut till a nice aroma is given out. Grind into a fine paste.
- Boil the vegetables in the thin coconut milk with turmeric powder, tamarind extract and salt till three-fourth done. Add the ground masala and cook for 10 minutes.
- Heat a little oil separately and add the remaining red chillies broken into two, mustard seeds and urad dal. Add curry leaves and add this to the vegetables.
- Continue cooking the vegetables till done. Then add the thick coconut milk and simmer for two to three minutes. Serve hot with boiled rice.