Hi Friends, Please post authentic andhra brahmin recipes in 1960s style for eg. 1. Doota koora 2. Aratipuvvu koora 3. Vankaya perugu pachadi 4. Kanda bachali 5.thotakoora pulusu
Menthi Koora Ingredients: * 1 bunch Fenugreek Leaves * 1/4 cup Toor Dal * 1/2 tbsp. Wheat Flour * 1 tsp. Jaggery or Sugar * 1/2 tbsp. oil * 1/2 tbsp. Ghee ~ Clarified Butter * 1 Green Chilies split into two * ½ tsp. Salt (adjust to taste) * ¼ cup Cilantro * Aseofitida a pinch * 1 tbsp grated coconut * For tempering * 1/2 tsp. Urad Dal * few Mustard Seeds * 3 or so Dry Red Chilies * few Curry Leaves Preparation: * Cook toor dal in a pressure cooker with ¾ cup water until cooked. Dal should not be mushy. * Pluck the fenugreek leaves with tender stems and chop it roughly. * Dry roast wheat flour until its aroma rises. Add sugar or jaggery and keep aside. * Take 3/4th tbsp. oil in a pan and heat it. * Add urad dal and when urad dal turns golden add mustard seeds, reduce the heat. * Add dry red chilies,curry leaves and when changes change color, add fenugreek leaves and green chilies. Cover and cook until fenugreek is cooked. This will take about 3-5 minutes. * Add salt, dal, roasted wheat flour & sugar/jaggery mixture, green chillies, asafoetida and cook for another 4-5 minutes until the dal and greens are well incorporated and cooked. * Finally pour in the ghee just before switching off the flame. Garnish with grated coconut and coriander leaves. * Serve hot with rice and may be some rasam. Menthi Majjiga Ingredients: ½ cup of toor dal / pigeon peas, ½ cup of channa dal / Bengal gram, 1 bunch of methi (fenugreek) leaves / vendhaya keerai (or 3/4 packed cup frozen methi leaves) , 2 cups of thick plain yogurt beaten with 1 cup water, 1 tsp of tamarind paste (or ¼ cup tamarind water), ¼ tsp of turmeric powder, ½ tsp of hing / asafoetida, A few curry leaves 1 tsp of ghee, Salt to taste. For the paste: ½ cup of grated coconut (I used coconut pieces) ,2" piece of ginger, ¼ cup of chopped coriander leaves, 3-4 green chillies For tempering: 1 tbsp of oil, 3-4 of dry red chillies, ½ tsp of black mustard seeds Method 0. Pressure cook both the dals with enough water until soft. The toor dal will be cooked soft while the channa dal will be soft but most of it will retain its shape. This is perfect. Mash it up a bit. 1, 2. Grind together the ingredients for the paste with a little water until smooth. 3. Add this paste to the cooked dals and set aside. 4. Heat the oil for tempering in a large kadai / pan and add the mustard seeds, hing, and red chillies. 5. When the mustard seeds pop, add chopped methi leaves and stir well. 6. When the leaves start to wilt and give out a nice fragrance (in about 3-4 mins), add the turmeric powder and mix well. 7. To this, add the dal-paste mixture and mix well. Add tamarind paste and salt. 8. Add curry leaves, mix well. Let the mixture simmer for a few mins. 9. Now add the diluted yogurt mixture and stir well until the curry is heated all the way through. No need to boil beyond this point. Check for salt and adjust if needed. 10. Turn off the flame, add the ghee to the mixture and stir well to combine. Remove from fire. Karvepaku Pacchadi INGREDIENTS * Curry leaves: 2 cups * Thick tamarind pulp: 3 tbsp * Jaggery (optional): 1 tbsp * Oil: 4 tbsp * Salt to taste 1st tempering * Split black gram (husked): 1 1/2 tbsp * Mustard seeds: 1 tbsp * Cumin seeds:1 tsp * Red chillies: 8-10; nicked at tail with stalks retained * Asafoetida powder or paste: 1 tsp * Turmeric powder: 1/2 tsp * Coriander leaves: 1cup; chopped roughly 2nd tempering * Split black gram (husked): 1/2 tsp * Mustard seeds: 1/2 tsp METHOD Wash the curry leaves and pat dry. Heat 2 tbsp oil in a wok on a low flame and roast the curry leaves until crisp. Ensure they remain green. Set aside. In another wok, heat one-and-a-half tbsp oil for the first tempering. Add the gram; as it turns golden, add the mustard and then the cumin. Switch off the flame and add red chillies. As they turn bright red, stir in the remaining ingredients for the 1st tempering. Grind this along with curry leaves, tamarind pulp, jaggery and salt into a coarse paste. Do not add water while grinding. Heat the remaining oil for the second tempering. Add the gram; as it turns golden, pop the mustard. Garnish the chutney with this crunchy tempering. If you want to preserve for a longer period, avoid the coriander leaves. Aratidhoota Pappu INGREDIENTS * Banana stems: 1 cup; chopped * Split red gram: 1 cup * Turmeric powder: 1/2 tsp * Tamarind pulp: 4 tbsp * Jaggery (optional): 2-3 tsp * Oil: 2 tbsp * Salt to taste Tempering * Split black gram (husked): 1 tsp * Mustard seeds: 1 tsp * Fenugreek seeds: 1 tsp * Red chillies: 1-2; nicked at tail with stalks retained * Curry leaves: 7-8, include the stem * Asafoetida powder: 1 tsp METHOD Pressure-cook the red gram (you can substitute this with husked green gram) in three cups of water to a very soft consistency. If the cooked gram is too thick, add 1/2 cup water. Churn well and set it aside. Discard the outer layer of the banana stem and chop it into thick, round slices. As you chop, discard the fibrous strands and soak the pieces in buttermilk or water to avoid any discolouration. Wash well and dice into small pieces. In a wok, heat oil for tempering. Add the gram; as it turns golden, add mustard and then fenugreek seeds. Lower the flame and as the fenugreek browns, add red chillies. As they turn bright red, stir in the curry leaves and asafoetida. Add the chopped banana stem and stir for a minute. Add turmeric powder, tamarind pulp, jaggery and salt and cook until the vegetable is well done. Finally, add cooked gram and simmer for few minutes. Pulihora 2 cups Uncooked Rice I prefer Sona Masoori ,1/2 tsp Turmeric Powder, 1/2 tsp Fenugreek Seeds, 4 tbsps Sesame Seeds, 1/2 cup Roasted Peanuts , Pinch of Hing/Asafoetida Powder, 1 cup Thick Tamarind Pulp; I like to microwave a small ball of Tamarind with water for about 3 mins. Then set it aside for 10 min.Squeeze the ball which should be softer to make thick pulp, 1 tbsp Ghee 2 tbsps Oil, Salt 1st Tempering 1 tbsp Bengal Gram/Channa Dal, 1 tbsp Urad Dal, 1 tbsps Mustard Seeds, 5 Red Chillies, halved or quartered 4 green chillies vertically slit, 8-10 curry leaves. 2nd Tempering 1 tsp Chana dal, 1 tsp Urad Dal, 1/2 tsp Mustard Seeds Method * Boil the rice with turmeric powder until soft. Set aside to col down * Dry roast the Fenugreek seeds and Sesame seeds separately * Grind each of them into a fine powder, separately * Heat a tbsp of oil and add the chana dal. * Let the chana dal turn golden brown;Add mustard seeds and allow them to pop * Add the red chillies, green chillies and curry leaves * Fry for a couple of minutes * Add the tamarind pulp, hing, fenugreek powder, sesame powder and simmer for about 6 min * Add the rice and salt.Combine them well. * Heat the remaining tablespoon of oil and add the chana dal, urad Dal and Mustard seeds * Add the roasted peanuts * Stir in the ghee * Pour this over the tamarind rice. CHARU Ingredients 5-6cups water, 1/4 cup split red gram, 2 large tomatoes quatered, 3-4 tablespoon tamarind pulp ,1 tablespoon charu podi, 1 teaspoon asafoetida, 10-12 curry leaves ,2 tablespoon coriander leaves/cilantro chopped ,2 teaspoon ghee ,Salt to taste The tempering 1/2 teaspoon mustard seeds ,1/2 teaspoon fenugreek seeds, 1/2 teaspoon cumin seeds. Directions 1. Pressure cook the red gram in 1 cup of water. Churn and set aside. 2. In a deep vessel, heat 1 teaspoon of ghee for tempering. Pop the mustard seeds. Then add the fenugreek seeds. Lower the flame to avoid burning. 3. Add tomatoes, tamarind pulp, charu podi, salt and 5 cups of water. Bring it to a boil. 4. Mash the tomatoes with a ladle and add the cooked gram. Allow to boil for 5 minutes. 5. Just before switching off the flame , add asafoetida, curry leaves and coriander leaves. 6. Finally, pour in the remaining ghee. Charu Podi Ingredients 2 teaspoon oil 1/2 teaspoon ghee To be roasted dry 1 cup coriander seeds 1 1/4 tablespoon fenugreek seeds 1/2 cup cumin seeds To be roasted in oil 10-12 dry red chillies - stalks removed 15-20 curry leaves, stems removed 1/2 tablespoon asafoetida powder or chunk To be roasted in ghee 1 1/2 tablespoon peppercorns Directions 1. On a low flame, dry roast the coriander, fenugreek and cumin, each separately, until deep brown. 2. Heat the oil and roast the dry red chillies until crisp. Remove and then add curry leaves and let it crisp up. Remove from oil and set aside. 3. In the same oil, roast the asafoetida for 10-15 seconds. Saute to let it cook completely. 4. Heat the fhee and roast the peppercorns until the aroma arises. Remove from ghee and set aside. 5. Grind them all together to a fine powder.
Mamidikaya Annam Ingredients: * Uncooked rice 2 cups * Sour raw mango 1, medium * Turmeric powder ½ tsp * Oil 3 tbsps * Salt to taste The tempering * Bengal gram 1½ tsps * Split black gram (husked) 2 heaped tsps * Mustard seeds 1 tsp * Red chillies 3-4, nicked at tail with stalks retained * Asafoetida powder ¼ tsp * Curry leaves 10-12 * Roasted peanuts 2 tbsps The paste * Mustard seeds 1 tsp * Fresh coconut ½ cup, grated * Green chillies 1-2, whole with stalks removed * Coriander leaves 1 tbsp Method: 1. Boil the rice with the turmeric powder. Each grain of the cooked rice must be separate but soft. Strain and cool. 2. Wash, peel and grate the mangoes. Set aside. 3. Grind the ingredients for the paste to a fine consistency, using very little water. 4. Heat the oil for tempering. Add the grams, and as they turn golden, pop the mustard. Lower the flame and add the other ingredients of the tempering. 5. Add the grated mangoes and stir for 2-3 minutes. Add the paste and stir for a minute. 6. Finally, add the cooled rice and salt, mix well and switch off the flame. Serve hot with some crispies such as Vadiyalu (Andhra fries) or papads. Karvepaku Podi Ingredients: * Jaggery or sugar (optional) 1 tbsp * Oil 4 tbsps * Salt to taste To be roasted without oil * Split black gram (husked) 2 tsps * Bengal gram 2 tsps To be roasted in oil * Curry leaves 2 cups * Red chillies 6-8, stalks removed * Asafoetida powder small marble-sized chunk * Tamarind medium lemon-sized Method: 1. Wash the curry leaves and pat dry. 2. Dry roast the grams, each separately on a low flame, to deep brown. 3. Heat the oil and roast the curry leaves on 1 a low flame until crisp. Take care to see that they remain green. Remove from oil and set aside. 4. In the same oil, roast the chillies until crisp and bright red, but not brown. Remove the chillies from the oil and set aside. 5. Next, roast the asafoetida (after tearing it into bits) for 10-15 seconds. Press with a ladle so it roasts well. Remove from oil and set aside. Alternately, you may dry roast 1 tsp of readymade asafoetida powder. 6. Finally, roast the tamarind. Press with the ladle so it roasts well. Remove from oil and set aside. 7. Grind all these ingredients along with salt and jaggery into a powder, neither too fine nor too coarse. Cool and store in an airtight container. Serve with idlis, dosais or mix into steamed rice. Vankaya Muddha Koora Ingredients: Brinjals ½ kg chopped medium, Black-eyed beans ½ cup ,Turmeric powder 1 tsp ,Ginger 1 tsp grated ,Coriander leaves 1 tbsp chopped fine, Green chillies 3-4, slit, Oil 2 tbsps ,Salt to taste The tempering: Split black gram (husked) 2 tsps ,Mustard seeds 1 tsp, Red chillies 2-3 nicked at tail with stalks retained ,Curry leaves 8-10 with stem ,Asafoetida powder 1 tsp Method: 1. Soak the black-eyed beans in warm water for half an hour and pressure-cook up to one whistle. Strain and set aside. 2. Boil the brinjal with turmeric powder until well cooked. Strain and mash coarsely. 3. In a wok, heat the oil for tempering. Add the gram; as it turns golden, add the mustard. Lower the flame and add the red chillies. As they turn bright red, stir in the curry leaves and asafoetida. 4. Add the mashed brinjal and the boiled beans, green chillies, ginger and salt. Cook for 8-10 minutes. 5. Finally, switch off the flame and garnish with coriander leaves. Serve with steamed rice. Nakka Dhosakaya Pachchadi Ingredients: * Melon cucumber (Indian variety) 1 large * Thick tamarind pulp 2 tbsps * Oil 1 tbsp * Salt to taste The 1st tempering * Split black gram (husked) 1 tbsp * Mustard seeds 2 tsps * Red chillies 5-6, nicked at tail with stalks retained * Green chillies 3-4, whole with stalks removed * Curry leaves 10-12, with stem * Coriander leaves ¼ cup, chopped roughly * Asafoetida powder or paste 1 tsp The 2nd tempering * Mustard seeds ¼ tsp * Asafoetida powder or paste ¼ tsp Method: 1. Peel the vegetable, seed and dice into ¼ inch cubes. This should amount to about 2 cups. 2. In a wok, heat 2 tsps oil for the 1st tempering. Add the gram; as it turns golden, pop the mustard. Switch off the flame and add the red chillies. As they turn bright red, stir in the remaining ingredients for tempering. 3. Grind this tempering along with the tamarind pulp, salt and a spoonful of the chopped vegetable into a fine paste. Do not add water while grinding. 4. Transfer to a bowl and add the rest of the chopped vegetable. 5. Heat the remaining oil for the 2nd tempering. Pop the mustard; switch off the flame and add the asafoetida. Garnish the pachchadi with this tempering. 6. Serve with steamed rice and a dollop of ghee. If you want to preserve the chutney for a few days, squeeze out water from the vegetable after chopping. THEYATI CHAARU Pedatha says that for an extra special touch, you can add a small stick of cinnamon and a tsp of chaaru podi. Quick and easy to make, this chaaru is very good for constipation and digestive problems”. Red gram – 1 tbsp, powdered Tamarind – medium lemon sized, to be used whole Turmeric – 1 tsp Jaggery – 2 chunks of 1 inch squares Ginger – 2 inch piece, crushed Garlic – 5-6 cloves, crushed Powdered coriander seeds – 1 tbsp Pepper powder – 1 tbsp Cumin powder – ½ tbsp Coriander leaves – to garnish Ghee – 1 tbsp The tempering: Mustard seeds – ½ tsp Cumin seeds – ½ tsp Asafoetida powder – ½ tsp 1) Measure 6 cups of water in a deep vessel and add all the ingredients except the tempering and coriander leaves and bring to a boil. Allow to simmer for 10 more minutes. 2) Heat the ghee and pop the mustard. Add the cumin and asafoetida and pour this tempering into the chaaru. Garnish with coriander leaves. Serve hot with steamed rice or enjoy as a soup. Bangaladumpa Koora Ingredients: Potatoes - 2 Spinach leaves - 2 medium bunches Turmeric Powder - 1/4 tsp Oil Salt. The Tempering: Split Black Gram (husked) or Urad Dal - 1 tsp Mustard Seeds - 1/2 tsp Red Chillies - 3 or 4 nicked at tail Curry Leaves - a few Asafoetida Powder - 1 level tsp The Paste: Coconut - 3 tbsps, grated Green Chillies - 2 Roasted Gram (Chana Dal, roasted) - 3 tbsps Garlic (Optional) - 5 small flakes Ginger - 1 inch piece Coriander Leaves - 1/4 cup Method: Chop spinach roughly along with the tender stems. This should amount to about 6 cups. Parboil the potatoes. Peel and dice into medium pieces. Grind the ingredients for the paste using very little water. In a wok, heat the oil for tempering. Add the gram, as it turns golden, add the mustard. Lower the flame and add the red chillies. Stir in the curry leaves and asafoetida powder. Add the spinach, potatoes, turmeric powder and salt. Cover and cook till the potatoes are fully done. Finally, add the paste and cook for 5-6 minutes. Serve with steamed white rice. Podi Chutney What you need 4 tbsp oil 2 tsps ghee salt to taste To be roasted without oil 1 cup bengal gram dal / chana dal 1 cup split black gram husked / urad dal 1 tbsp poppy seeds / khus khus 3/4 cup grated dry coconut / kobri To be roasted in oil 2 cup red chillies 1/2 cup cleaned and wiped curry leave 1/2 tsp asafoetida / hing lemon sized ball of tamarind Tempering 1 tbsp Split black gram / urad dal 1 tsp mustard seeds 1/2 tsp asafoetida / hing What you do with it On a low flame, dry roast the grams, each separately to a deep brown. I use a tava to do this, given a more even heat to the grams Dry roast poppy seeds and dry coconut each to golden brown Heat 3 tbsp oil and roast the chillies until crisp and bright red, but not brown Remove the chillies from oil and set aside Roast the curry leaves in oil until crisp and dark green, set aside Dry roast the asafoetida powder Next, roast the tamarind, Press with a ladle so it roasts well and set aside Grind all these ingredients with salt to a coarse powder Heat the remaining oil for tempering. Add the urad dal, as it turns golden, pop the mustard and switch off the flame. Add the asafoetida and pour this tempering into the prepared powder and mix well Pour in the warm ghee and mix well. Cool and store in an airtight jar . Allam Pachchadi What you need 1 cup peeled and grated ginger 3 tbsp tamarind pulp 1 tbsp jaggery 2 tbsp ghee 2 tbsp oil salt to taste 1st tempering 1.5 tbsp split black gram / urad dal 1 tbsp mustard seeds 3-4 red chillies 1/2 cup curry leaves 1 cup coriander leaves (optional) 1 tsp asafoetida / hing 1/2 tsp turmeric powder 2nd tempering 1/2 tsp split black gram / urad dal 1/2 tsp mustard seeds What you do with it In a wok / kadai, heat the ghee and fry the grated ginger well for 4-5 mins. The ginger should turn light red in colour Do not over cook, the ginger needs to retain some of its juice. Set aside In another wok / kadai, heat 1.5 tbsp oil for the first tempering. Add the urad dal and as it turns golden, pop the mustard seeds Turn off the flame and add the red chillies. As they turn bright red, add the rest of the ingredients under 1st tempering and stir grind this along with the tamarind pulp, jaggery and salt to a coarse paste Add the cooked ginger and grind coarsely. Do not add any water while grinding Heat the remaining oil for the 2nd tempering Add the gram, as it turns golden, pop the mustard and switch off the flame Garnish the chutney with this tempering Serve with idlis, dosas, rice or my favourite, pesarattu! Pedatha's tip: Avoid the coriander leaves if you want to preserve this chutney for a longer time Iguru Pacchadi Ingredients : 1 large or 4 small tender brinjals (minimal seeds) 1/2 cup boiled and cooled milk 1 tbsp oil salt to taste Tempering : 3/4 tsp dhuli moong dhal (split and husked black gram) 1/2 tsp mustard seeds 2-3 green chillies slit 1/2 tsp grated ginger 1 tbsp coriander leaves, finely chopped 6-7 curry leaves Method : Coat the brinjal with a little oil and roast directly on flame till skin turns black and starts crancking. When cooked through, scrape off the skin and mask with a fork. When the pulp has cooled, add milk and mix well. Heat oil for tempering, addthe dhal, when it turns golden, add mustard. Turn the flame off and add other tempering ingredients. Mix the tempering into the pulped brinjal and mix well. Add salt just before serving, so that the milk doesn't curdle. Vankaya Vepudu Ingredients : 1/2 kg Brinjals (I used the small ones and chopped them into 12 pieces each - it would be better to not use the bharta variety, because each piece needs to have a bit of skin for texture) 2 tbsp red chilli powder (original recipe called for 1) salt to taste For Seasoning / Tempering: 1 tsp oil 1 tsp urad dhal (split & husked black gram) 1/2 tsp mustard seeds (sarson) 1/4 tsp asafoetida powder (hing) 1/4 tsp turmeric powder Method : In a wok, heat oil for tempering. Add urad dhal, when it turns golden, add the mustard. Lower the flame and add the rest of the tempering ingredients Add brinjal and allow it to roast on a low flame stirring occasionally. When the brinjals turn light brown (8-10 minutes), add salt and chilli powder. Continue to cook on a low flame, stirring in between, until well done. If you like crisper vegetables, add more oil when cooking. Note - Replace vankaya with potato/bendakaya/kakarakaya. Akukoora majjiga Pulusu Ingredients: Thuvar dhal 1/2 cup Channa dhal 1/2 cup Amaranth greens chopped fine 1/2 cup Thick Churned yoghurt 3 cups Thick extract of tamarind 1 tablespoon Turmeric powder 1/2 teaspoon Asafoetida powder 1 teaspoon Green chillis slit 3 numbers Curry leaves 1 sprig Coriander leaves chopped fine 1/2 cup Ghee 2 - 3 tablespoons Oil 3 tablespoons Salt as required To grind in a paste Fresh coconut grated 1/2 cup Ginger 2 inch piece Coriander leaves chopped fine 1/4 cup Green chillis 3 - 4 numbers For tempering: Mustard seeds 1 tablespoon red chillis 6 - 8 nicked at tail with stalks retained Method: Cook both dhals together in 3 cups of water to a very soft consistency. Add 1/2 a cup more of water and churn well and set aside.Grind all the ingredients listed for the paste to a very fine paste, using little water. Mix this paste with the churned dhal mix and keep aside.In a pan heat, oil and add the mustard seeds. Allow them to pop and add the red chillis. Fry until they turn bright and add the washed and chopped greens. Cover and cook until the greens are cooked well.Add the tamarind extract, turmeric, asafoetida and the salt. Simmer for a few more minutes. add the dhal and paste mixture, green chills, curry leaves and coriander leaves. Continue to cook for a couple of minutes longer.Finally remove from the heat and stir in the ghee and yoghurt.Serve with hot steamed rice.
Avapettina Koora Ingredients Raw plantains 2 medium peeled and chopped into cubes, Oil 2 tbsp, Curry leaves a spring ,Mustard seeds 1 tsp, Urad dal 1 tsp ,Salt to taste ,Lemon juice 1 tbsp. To grind to a paste Freshly grated coconut 3 tbsp, Mustard seeds 1/2 tsp,Coriander leaves 1/2 c chopped loosely packed ,Green chilies 2 to 3 Directions Cook the plantains in 2 c of water over stove top or microwave on high for 5 mins. The plantains must be cooked but firm. Mushy plantains wont work here. Drain the water from the plantains completely and set aside. In a blender, place coconut, mustard seeds, coriander leaves and green chilies along with 1 tbsp water to a smooth paste. Set aside. Heat oil in a pan. Pop the mustard seeds and throw in the urad dal and curry leaves next. Now add the cooked plantains and saute for a min. To this add the ground paste and salt and mix well. Cook on medium flame for 5 mins stirring gently in between. Switch off flame. Add lemon juice and mix well. Serve hot. Tamata Pappu Ingredients Red gram dhal or toor dal 1/2 cup ,Tomatoes 2 large chopped finely ,Green chilies 5 slit vertically,Garlic cloves 3 crushed, Coriander powder 1.5 tsp, Red chili powder 1 tsp, Fenugreek seeds 7 to 8 ,Turmeric powder 1/4 tsp ,Salt to taste ,Oil 1 tbsp ,Ghee 1 tsp To Temper: Fenugreek seeds 1 tsp ,Mustard seeds 1 tsp ,Curry leaves a spring ,Hing a large pinch Garnish: Cilantro leaves chopped finely 2 tbsp Note: 1. Skip the ghee and cook in vegetable oil for vegan version. 2. For a gluten free dal, skip the hing and replace with some more curry leaves. Directions Pressure cook the red gram dhal with a few fenugreek seeds and turmeric powder with 4 cups of water until soft and mushy. Once done, check if there is too much water. If you feel there is too much water, drain some and set aside.Mash the dal to a smooth psate like structure and set aside. Heat a pan with oil. Add the mustard seeds. Once they splutter, add the fenugreek seeds, curry leaves and hing. Next add the green chilies and crushed garlic. Saute till the chilies become white and the garlic turns a golden brown. Now, add the ghee and combine well. At this stage, add the chopped tomatoes and cook till they turn mushy. Now, add the cooked dal and mix well. Add salt next and combine well. Let it simmer for about 2 to 3 mins. Once done,garnish with cilantro leaves and drizzle a lil bit of ghee. Korivikaram Ingredients: 1/4 kg Fresh Ripe Red Chillies, 1 tbsp thick tamarind pulp,oil ,salt to taste. 1st Tempering: 1 tbsp dhuli urad dhal (split and husked black gram) ,1 tsp mustard seeds ,1/4 tsp methi dana (fenugreek seeds) ,1 tsp heeng (asafoetida),1 tbsp coriander leaves roughly chopped (hara dhaniya). 2nd Tempering: 1/2 tsp mustard seeds, 1/2 tsp fenugreek seeds ,1/4 tsp heeng . Method : In a wok, heat 1 -2 tbsp oil and fry the chillies on a low flame for 2-3 minutes (ensure that every chilli is constantly in direct contact with the pan - fry it in batches if necessary).Remove chillies from oil, drain well (place on absorbent paper if required, I prefer to leave it in a sloping pan and reuse the oil for flavouring) and remove the stalks n 1 tbsp oil (I reuse the oil in which the chillies have been fried), add the urad dhal, as it turns golden, add mustard and methi. Turn off the flame, wait a couple of seconds, when the methi turns brown, add the heeng and coriander leaves.Grind this first tempering with the tamarind pulp and salt to taste to a fine paste. Then add the fried red chillies (deseeded if you prefer) and grind coarsel. Move this paste to a serving bowl or to a bottle (if you plan to immediately refrigerate).Heat 1 tbsp oil (leftover from previous tempering if you choose), add mustard and methi. Turn off the flame, wait a couple of seconds, when the methi turns brown, add the heeng and stir for a few seconds. Add this tempering to the chutney / pickle. Serve immediately with idlis, dosas or mix into steaming hot rice with a dollop of ghee. If stored and refrigerated in a clean dry airtight bottle, it can be preserved for months. (If it lasts that long). Vankaya Pacchadi Ingredients: Eggplant - 1 large, Tamarind pulp - 2tbsp, Salt - to taste . For Tempering: Urad dal (Minapappu) - 1tbsp, Mustard Seeds - 2tsp ,Fenugreek seeds - 1/4 tsp,Red chillies - 3 ,Green chillies - 3 ,Curry leaves - 10-12, Coriander leaves - 1/2 cup chopped, Asafoetida powder (hing) - 1tsp . Method: * Roast the eggplant directly on low flame till the skin turns black and starts cracking. Alternately bake it in the oven until well cooked through. Scrape the skin and mash well with a fork and set aside. * In a small sauce pan, heat 2tsp oil; add dal and as it turns golden, add the mustard and then the fenugreek seeds. * Switch off the flame and with the browning of the fenugreek, add the red chillies. As they turn bright red, stir in the remaining ingredients for tempring. * Let this cool a bit and grind along with the tamarind pulp and salt into a coarse paste. Do not add water while grinding. * Add this paste to the eggplant pulp and mix well. Serve with steamed rice and a dollop of ghee. Theeya Dosakaya Pulusu Pacchadi Ingredients: English Cucumber - 2 medium, peeled and thinly sliced into 1" long pieces or ½" cubes Sambar powder - 2tsp Tamarind Pulp - 3tbsp Jaggery - 1tbsp Roasted Sesame powder - 2tsp Turmeric - ½tsp Salt - to taste Coriander leaves - 2tbsp, finely chopped For Tempering: Urad dal - 1tsp Mustard Seeds - 1tsp Red Chilies - 2-3 Green Chilies - 2, slit Curry leaves - 8 Asafoetida (hing) - ¼tsp Method: * Heat 1tbsp oil in a pan, add the tempering ingredients and once the seeds start to splutter, add chopped cucumbers and cook for a minute. * Add the tamarind pulp, turmeric, sambar powder, jaggery and sesame seed powder. Cover and cook for about 5 minutes or until crisp tender. * Add salt just before switching off the flame. Garnish with coriander leaves. Serve with rice and a curry for a complete meal. Ravva Laddu 1 Cup Semolina/rava ( I used Fine) 2 Cups Fresh Coconut, grated ( I used frozen coconut, thawed) 1 1/2 Cup Sugar 8-10 Cashew nuts, broken in bits 8-10 Raisins ( I used Golden raisins) Pinch Saffron / kesar Pinch Cardamom powder 1 cup Ghee Dry Roast the Semolina on a low flame for a couple of mins Mix with grated coconut and set aside for 1 to 2 hours Heat 1 tbsp. ghee and fry the cashews till olden, remove and set aside, no in the same ghee, saute raisins till puffed up. Set aside.Prepare the saffron by rubbing it in 1 tsp. warm milk to infuse color. Set aside Add a little more than 1/4 cup water to the sugar and bring to a boil. Strain to remove scum, boil again for a couple of minutes. When the syrup starts bubbling, switch off the flame and set aside In a wok, heat ghee and roast the semolina- coconut mixture on a low flame for 5-8 mins or until the mixture turns a light pink. Switch off the flame and add the mixture to the sugar syrup. Add the cashews, raisins, cardamom powder and saffron When the mixture has cooled a little, make lemon sized balls. Rava-coconut ladoos are ready. Kobbarikaya Pacchadi Coconut : 1 cup grated fine, Thick tamarind pulp : 1.5 tbsp, Jaggery or sugar(optional) 1 tsp, Oil : 1 tbsp ,Salt to taste . 1st tempering Urad dal : 1 heaped tsp ,Mustard seeds : 1 tsp ,Fenugreek seeds : 1/4 tsp, Red chillies : 8 to 10 nicked at tail with stalks retained ,Green chillies 3 to 4 whole with stalks removed ,Curry leaves : 6 to 8 with stem, Coriander leaves : 1 tbsp chopped,Asafoetida powder or paste : 1 tsp . 2nd tempering Urad dal : 1/4 tsp ,Mustard seeds : 1/4 tsp, Asafoetida powder or paste : 1/4 tsp. In a wok heat 2 tsp of oil for the first tempering. Add the urad dal. As it turns golden add the mustard and then the fenugreek. Switch off the flame and with the browning of fenugreek add the red chillies. As they turn bright red stir in the remaining ingredients of the 1st tempering. Grind this tempering along with the coconut,tamarind pulp,jaggery and salt into a coarse paste. Do not add water while grinding. Heat the remaining oil for the 2nd tempering. Add the urad dal, as it turns golden pop the mustard. Switch off the flame and add the asafoetida. Garnish the chutney with this tempering. Mamidikaya Pacchadi Ingredients * 3 Sour raw mangoes * 1.5 tsps Jaggery or sugar * 3 tbsps oil * Salt to taste The 1st tempering * 1.5 tbsps Split black gram (husked) * 1.5 tbsps Mustard seeds * 8-10 Fenugreek seeds * 15-20 Red chillies, nicked at tail with stalks retained * 2-4 Green chillies, whole with stalks removed * 8-10 Curry leaves, with stem * 2-3 tbsps Coriander leaves, chopped roughly * 0.5 tsps Asafoetida powder or paste The 2nd tempering * 0.5 tsps Mustard seeds * 0.25 tsps Fenugreek seeds Method Wash and pat dry the mangoes. Peel, grate and set aside. In a wok, heat 2.5 tbsps oil for the first tempering. Add the gram; as it turns golden,add the mustard and then the fenugreek. Switch off the flame and with the browning of the fenugreek, add the red chillies. As they turn bright red, stir in the remaining ingredients of the 1st tempering along with the jaggery. Grind this tempering into a fine paste without adding any water. If you like, you can add a few spoons of the raw mango while grinding. Now add the remaining grated mangoes and salt and grind coarsely. Heat the remaining oil for the 2nd tempering. Pop the mustard and then add the fenugreek. As the fenugreek turns brown, switch off the flame. Garnish the pachchadi with this crunchy tempering. Traditionally eaten with steamed rice and a dollop of ghee, this pachchadi also tastes good as a spread on toast or as an accompaniment to idlies and dosas.
Nuvvula Podi Ingredients * 1 tbsp Oil * Salt to taste To be roasted without oil * 200 grams (7 ozs) sesame seeds * 1 tbsp Split black gram (husked) * 1 tbsp Bengal gram * 1 tbsp Coriander seeds * 1 tsp Asafoetida powder To be roasted in oil * 1 cup Red chillies, stalks removed * 0.25 cup Curry leaves Method Dry roast the sesame, grams and coriander seeds, each separately on a low flame, to deep brown. Dry roast the asafoetida powder for a few seconds. Heat the oil and roast the chillies on a low flame until crisp and bright red, but not brown. Remove the chillies from the oil and set aside. Now, roast the curry leaves until crisp and dark green. Remove from oil and set aside. Grind all these ingredients along with salt into a powder, neither too fine nor too coarse. Cool and store in an airtight container.Serve with idlis, dosais or mix into steamed rice with a dollop of ghee or sesame oil. You can also enhance the flavour of vegetables like broad beans, raw banana or cluster beans by adding this powder as a seasoning. Beerakaya Pesarapappu Ingredients 1 cup moong Dal 2 cups chopped ridge gourd 1 cup cleaned scraped and chopped drumsticks, each piece about 2 " 1 green chili slit half 1/2 tsp turmeric powder 1/2 tsp mustard seeds 1/2 tsp fenugreek seeds [ you may use cumin seeds instead] 12-15 curry leaves 1/4 tsp asafoetida/hing 2-3 red chillies [small round ones] 1/2 cup finely chopped coriander leaves Juice of 1 lemon Salt to taste 1 tbsp ghee Method: Wash ridgegroud and scrape the rough edges of it [ Keep these edges which can be used to make chutney]. Now chop the gourds into small 1" cubes. Dry roast moong dal for few mins till you get nice aroma. Pressure cook it along with ridge gourd cubes and turmeric powder. Cook it for 2 whistles and simmer the flame. Switch off the flame after 10 mins. Let the steam escape naturally before taking out the dal from cooker.In a pan, heat ghee for tempering. Add mustard seeds and allow it to pop up. As they pop up, lower the flame, add fenugreek seeds and fry it till they turn brown in color. Add red chillies, and as they turn bright red stir in the curry leaves and asafoetida powder. Add the chopped drumsticks, cover and simmer for few minutes till drumstick are done soft. Now add the boilded moong dal ridge gourd mixture, slit green chilli, salt to taste and continue to cook on sim flame for few mins until done. Once done switch off the flame, stir in the lemon juice and garnish with coriander leaves. Relish it hot with rice and pappad or as side dish with roti. Carrot Pacchadi Ingredients: Carrots: 3 large Lemon juice: squeezed from two limes oil:2 tsps salt: to taste The tempering mustard seeds:3/4 tsp Fenugreek seeds:1/2 tsp Asofoetida powder:3/4tsp The paste Red chillies 20-25(or less, depending on how adventurous you dare to be) mustard seeds: 1/2 cup Method: Dice the carrots into 1/4 cm. bits. This should amount to 2 1/2 cups. For the paste, soak the chillies and mustard in 1 cup of water for 3-4 hours.Alternately, soak for 1 hour in hot water. Strain and grind into a fine paste, using as little of the strained water as necessary. In a wok, heat the oil for tempering. Pop the mustard and then add the fenugreek. Switch off the flame, and with the browning of the fenugreek, add the asofoetida. Add the carrots, lemon juice, paste and salt. Store in an air tight container.This chutney testes best after a day or two, when the mustard flavour has soaked in well. Stays fresh for weeks in the refrigerator. Serve with curd rice, or as an accompaniment to a meal!! Gongura Pacchadi Gongura leaves- 3 cup chopped Oil - 1 cup Salt to taste. 1st Tempering Mustards seeds - 1 tsp Fenugreek seeds - 1/4 tsp Red Chillies - 6 Green Chillies - 2 Curry Leaves - 5-6 Coriander leaves - 1/4 cup Asafoetida - 1/2 tsp 2nd Tempering Mustard seeds - 1 tsp Fenugreek seds - 1/4 tsp Red Chillies - 2 Asafoetida - 1/4 tsp Garlic - 6-8 1. Heat half oil and cook the gongura leaves till oil sepearates. 2. 1st tempering Add mustard and let it pop and add fenugreek.Let it turn brown and add red chillies.Now add curry leaves , coriander and asafoetida.Allow the tempering to cool and grind it coarsely.Add the cooked gongura and grind it coarsely. 3. 2nd tempering Heat remaining oil.Add mustard and let it pop and add fenugreek.Let it turn brown and add red chillies and garlic.Pour the tempering over the ground gongura mixture.Serve with steamed rice and ghee. Menthikoora pappu Methi Leaves - 1 cup ,chopped Toor Dal - 1/4 cup Turmeric Powder - 1/4 tsp Asafoetida Powder - 1/4 tsp Green Chillies - 2 , slit Lemon Juice - 3/4 tbsp Ghee - 1 tsp Oil - 1 tsp Salt to taste Curry leaves a few Tempering Mustard Seeds - 1/4 tsp - 1/2 tsp Cumin Seeds - 1/4 - 1/2 tsp Whole Red Chilies - 2 1. Cook dal with a cup of water and turmeric till soft , churn well and set aside. 2. In a pan , heat oil for tempering and pop mustard and cumin. 3. Add the red chillies and wait for 30 seconds and add the greens. 4. Cook covered till the methi is well done. 5. Add the cooked dal , green chilli and curry leaves and continue to cook for few minutes. 6. Add the lemon juice and remove from fire. Mamidikaya Thokku Raw Mango - 4 Cups, grated Mustard Powder - 2 tbsp Chilly Powder - 3 tbsp Turmeric Powder - 1 tsp Jaggery - 1/2 cup ( i used just 1 tbsp) Oil - 1/2 cup ( i used 1 cup) Salt to taste Tempering Mustard Seeds - 1 tbsp Fenugreek Seeds - 1 tbsp Asafoetida - 1/2 tsp Heat oil and add mustard and let it pop.Add fenugreek and let it brown and add asafoetida.Add mango and remaining ingredients.Cook till oil separates and pickle is ready.Store in a sterilized bottle in refrigerator. Gutti Dondakaya Ingredients: 15-20 Dondakaya/Tindora/Ivy Gourd, Oil For the filling: 1/4 cup of senagapindi/besan/chickpea flour ,1/4 cup dessicated coconut, 1 teaspoon red chili powder, Salt to taste For the garnish: 1/4 cup Roasted Peanut(Optional) Note: If you dont have dessicated/dry coconut you can use grated onions instead. Method: 1. Make a plus shaped slit from one tip to almost the other, leave a few cms on one end. Microwave at high for 5 minutes by adding water and remove. 2. Carefully stuff the dondakaya with the filling 2. Heat a wide skillet with Oil and add the dondakaya. I dont deep fry them , instead use an age old trick b covering the skillet with a plate and pouring water over it. This is called “Maggapettadam” in Telugu , similar too steaming and works wonderfully if you dont want to use a lot of oil . 3.Cook on medium flame and keep turning once in a while, The whole cooking process takes a good 15 minutes. 4. If there is any filling left over, sprinkle it over the curry and cook for another 1 minute. 5. Remove from heat and garnish with roasted peanuts if you like. It gives a crunch to the stuffed curry Pindi Miriyam Ingredients: Eggplant - 2 small, quartered Potato - 1 small, sliced Bottle gourd/ Sorakaya - 5-6 pieces Green beans - 6-8, cut into 1" pieces Cluster beans - 6-8, cut into 1" pieces Toor dal - ¾cup Tamarind paste - 2tbsp Turmeric - ¼tsp Cilantro leaves - ¼cup, chopped Salt - to taste For the Masala Paste: Urad dal - ¾tbsp Cumin Seeds - ½tbsp Corainder seeds - 2tbsp Peppercorns - 1tbsp Red chilies - 3-4 Coconut - ½cup, grated For Tempering: Mustard seeds - 2tsp Cumin seeds - 2tsp Curry leaves - 10-12 Asafoetida/ hing - ½tsp Method: * Pressure cook toor dal until very soft and mushy. Churn well and set aside. * Boil the vegetables in little water with turmeric until tender. Alternatively microwave the veggies until tender with water. Set aside along with the water. * Make Masala Paste: Heat 2tbsp oil in a pan and add urad dal. As the dal turns golden, lower the heat and add the remaining ingredients for the paste except for the coconut. Roast for 2-3 minutes. Finally add the coconut and cook for a minute. Cool slightly and grind to a smooth paste, using very little water. * Make Pindi Miriyam: In the same, heat 1tbsp oil for tempering. Add mustard seeds and once they start to splutter, add cumin seeds. Lower the heat and add curry leaves and asafoetida. * Add the prepared paste and simmer for 3-4 minutes. Add the boiled vegetables, tamarind paste, cilantro leaves and salt. Simmer for 3~5 minutes. * Finally stir in the cooked dal and simmer for 4~5 minutes. Serve hot with steamed rice. Erra Gummadikaya Pulusu Ingredients: Erra Gummadikaya (Pumpkin) - ½cup, chopped into large chunks Baby eggplants - 4, chopped into chunks Potato - 1 medium, chopped into chunks Sambar podi - 2tbsp Tamarind pulp - 3tbsp Jaggery - 1½tbsp Green chilies - 2-3, slit Curry leaves - 8-10 Cilantro leaves - 3tbsp, chopped for garnish Salt - to taste For the Powder: Urad dal (minapappu) - 1tbsp Senagapappu (Chana dal) - 1tbsp Sesame seeds - 1tsp For Tempering: Mustard seeds (aavalu) - 1tsp Fenugreek seeds (menthulu) - 1tsp Asafoetida - ½tsp Method: * Make the Powder: Dry roast dals and sesame seeds until lightly brown and fragrant. Let cool for sometime before grinding into a fine powder. * Mix the powder with tamarind pulp, sambar powder, jaggery and 1-1½cups of water to form a thin, smooth gravy. * For the Pulusu: Heat 2tbsp oil in a sauce pan; add mustard seeds and when the seeds start to splutter, add fenugreek seeds. Once they start to change color add asafoetida. * Next add the chopped veggies and enough water to cover them. Cover and cook until the veggies are tender. Alternately cooking of the veggies can be done in the microwave -- this will speed up the process too. * Once the veggies are cooked through and tender, add the prepared gravy, green chilies and salt. Cook for 4-5 minutes. * Garnish with curry leaves and cilantro leaves just before turning off the heat. * Serve hot with steamed rice and dal. Badam payasam Almonds 20-25, Milk 1 litre, Sugar ¾ cup ,Saffron a pinch ,Cooking camphor a very small pinch ,Cardamom powder a pinch ,Pistachios for decorating, slivered. 1. Blanch, peel and grind the almonds into a coarse paste. Mix into half the quantity of milk (unboiled) and set aside. 2. Pour the remaining milk in a thick bottomed vessel and bring to a boil. Add the sugar and simmer for 5-7 minutes. 3. Gently pour in the milk with the almond paste, stirring continuously until it comes to a boil. 4. Mix the camphor and saffron in 1 tbsp of warm milk and rub until the milk turns orange. Pour into the pāyasam just before taking off the flame. 5. Add the cardamom powder and decorate with pistachio slivers. Serve hot or chilled. Note : I personally have no idea about Andhra Brahmin recipes except that they avoid onion,garlic and may be some root veggies like carrots,potatoes with a liberal usage of asafoetida.Most of these recipes are from an award winning vegetarian "Cooking with Pedatha" book,few leaflets of the book have been attached.The book has great reviews and I have tried some of the recipes.The book was penned down by Pratibha and Jigyasri after collecting the recipes from a grand mother - Mrs Subhadra Rau Parigi (aka Pedatha) who is now no more.
the 1960's did not use onions, garlic or some of the english vegetables as they call it . potatoes were not used so much as our local kanda/yam the difference in tamil and andhra brahmin recipes, is the amount of tempering in most of andhra cuisines is different with loads of crunch from groundnuts, and chana while tamil cuisine we used cumin, coconut.. while palghat cuisine had more coconut and coconut oil. and adding ava or mustard and tamarind is also common and tomatoes were also minimally used in both cuisines. and more locally available vegetables like ash gourd, pumpkin, yam, cluster bean, broad bean, colacassia\sepakizhangu\chama dumpa, curry leaves, thotakooru\amaranth
@Barbie2013 My grandmother loved using "Vantalu Pindi Vantalu" book by Malathi Chandur, first published in the 1950's. Its a telugu vegetarian book (not specifically brahmin style) but you could try getting hold of this book for some of the recipes you are looking for.
