rawa ladoo take one cup suji ravva 100ml cup sugar one cup 100ml coconut grated one cup 50 ml elachi cashwewnuts ghee milk to bind laddoo take a pan keep on light flame heat the suji rawa after rawness gone take into a cup and kept away.now fry grated coconut till rawsmell goes then take it on a plate. now mixie the sugar and eleachi then take it into a bowl.now mix gratd cocount and suji rawa sugar powedr elachi and keep it aside.now heat pan take one or two table spoon ghee and fry cashewnuts and keep aside now fry the mixture in ghee for 2 minutes dont overyfry it spoils taste now bind them into laddoos add milk when require to bond the laddoo and top it with cashew
ULAVACHARU This is another typical Telugu dish. Ingredients: 1. Ulavalu / Horsegram - 1 Cup 2. Onions - 1 medium 3. Green Chillies - 3-4 4. Tamarind - lemon size 5. Salt, turmeric and red chilli powder 6. Seasoning items (cumin seeds, mustard seeds and curry leaves) 7. Oil for seasoning - 2 tsp Preparation: 1. Clean and soak the Horsegram overnight in 2-3 cups of water. 2. Boil the soaked Horsegram (with the soaked water) in cooker upto 3 whistles. 3. Take only the boiled Horsegram water into another pan and add salt, turmeric powder, chilli powder, sliced onions and green chillies and add tamarind pulp and boil for 15 - 20 mins till the spices are mixed well and onions and chillies are cooked. 4. Check the consistency of the soup, if you want thin soup then mix water or if you want thicker version then take 1/4 cup of boiled Horsegram and grind them to a fine paste and add that paste to the soup and boil it. 5. Final step is in seasoning the Ulavacharu with seasoning items in 2 spoons of hot oil and mix it with the Charu. Enjoy the Ulavacharu when the climate is cold and the charu will be more tastier for the next day.
Thanks kcb..Will try this. So,you will throw the actual soaked ulavalu and use only the water that we have soaked the Ulavalu in ?
we need not throw away the rest of the 3/4th boiled horsegram. They can be had as a snack.. add salt, chilli powder and temper as per your taste. Can be garnished with grated coconut. coriander leaves. Tempering is the typical southern Indian Cuisine one...urad dal, chana dal, curry leaves, green chillies, mustard seeds, cumin seeds...
boiled horsegram are known as guggillu in Telugu and the name gets extended to the rest of the boiled lentils like pesara(green gram) guggillu, senaga(desi chana) guggillu and so on. Guggillu is Telugu word for Tamil Sundal.
kcb, this is a wonderful initiative and you've started with my favourite sunnandalu Only 1 small suggestion - sorry for butting in - since we are targeting this for the new cooks, I feel we need to add small tips too !! e.g. the first time I told about sunnadalu to a friend, she ground both sugar and dal together - the sugar heated up and melted and the dal was too rough !!! So we need to tell these additional details for beginners - grind sugar fine separately, see that the mixie doesnt get heated up, wait for some time if the mixie is hot Grind the dal separately. Then the rice Similarly, we can tell how to select the best brinjal for pachipulusu and best brinjal for guttivankaya, how to make the karam podis etc
My contribution - Til podi - Nuvvulu podi - my favourite (Til = Sesame seeds = Nuvvulu pappu = Ellu) 1 cup white til (or the cream one) - dry roast in a hot kadai or microwave for 2-3 minutes till you get the til's smell. 8-10 dry red chillies - dry roast in a hot kadai or microwave for 1 minute till the red chillies look a little puffed up. Cool both the above well. Add 1 tsp salt to the red chillies in a mixie and grind till fine. Now, add the roasted til and just whizz for a second - if you have the whipper button in the mixie use that. Repeat 2-3 times - whirr for a second and switch off. - Till the til comes together and looks powdery - if whole tils are there, there wont be any taste, if the til becomes too powdery, it becomes a paste and oil oozes and the powder will become rancid quickly!! Store in an air-tight box for a month or two (It will definitely get over before that !!) You can mix this with steaming hot rice and a tsp ghee and have chopped onions as a side!!! yummmmm You can use this podi for idlis and dosas - add 1tsp oil or 1tsp ghee to the podi - eat as chutney Add 1 tsp curd to the podi - add onions - another chutney for idli/dosa/pesarettu/oothapam/dibba rotti/attu If you have only gourds for sabji - boil chopped gourd (ridge gourd, bottle gourd, pumpkin, cucumber, snake gourd) with very little salt (as salt is already in this podi) - when the vegetable is boiled - add 2-3 spoons of this podi - add more chilli powder if required - adds protein punch to the nutritive value and bursts of taste with every bite !!! Tastes especially good with ridgegourd !! Add 1 tsp tamarind paste to 2-3 tsp of this til podi - add some ajwain - stuff the paste into slit long green chillies, dip into a besan batter and deep fry - stuffed chilli bajjis - mmmm !!! Pregnant women usually avoid til as it causes the body to heat up!
Hello, I dont know much of cooking. I have just started learning. Thanks for sharing these recipes. Kcb, I dint know we get Ulavalu in UK. I should search. Radical
