Telugu Cuisine

Discussion in 'Cuisines of India' started by kcb, Sep 15, 2014.

  1. kcb

    kcb IL Hall of Fame

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    Hi Dear Telugites,

    I would like to start a new thread for our telugu cuisine.

    Please feel free to post your recipes here.

    My intention to start this thread is to collect all our traditional and modern telugu recipes (Because of this fast food generation, we should not forget our traditional telugu recipes).

    Let us contribute all our recipes here, so that we can store our telugu recipes, which can be a help for beginners / newly wedded.

    Thanks in Advance.
     
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  2. kcb

    kcb IL Hall of Fame

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    Hi Friends,

    Let me start the thread with first traditional recipe from my side: Minapa Sunnivundalu (I know everyone knows the recipe for this, but I thought it may be useful for beginners in cooking)

    Urad Dal / Minappappu - 1k/g
    Sugar / Jaggery - 1/2 kg
    Ghee - 350 grams
    one Fistful of rice
    Cardamoms - 5 to 7

    1. Dry roast the Urad dal and Rice till light brown colour.
    2. Grind the roasted dal and rice coarsely (not too fine)
    3. Grind the sugar to a fine powder
    4. Melt the ghee and crush the cardamoms
    5. Mix dal and rice mixture, sugar and crushed cardamoms
    6. Add ghee and make laddus
     
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  3. roses99

    roses99 Silver IL'ite

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    Fantastic initiative and wonderful kick start, thanks for pulling time and reminding the Good old recipes to the world of Pizza generation :)
     
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  4. kcb

    kcb IL Hall of Fame

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    Thanks Roses.
     
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  5. vidyamedapati

    vidyamedapati Gold IL'ite

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    manchi pani chasav prathyu.
     
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  6. shyamala1234

    shyamala1234 Platinum IL'ite

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    Chamadumpala vepudu.......
    I do not know what Chamadumpalu are called in English, Hindi name is Arvi.
    Cook chamadumpalu in cooker along with skin. After they are cooked and cooled remove the skin, it peels off easily. Cut each into half, depending on the size. Then put four, five spoons of oil in a kadhai and then fry chamdumpala mukkalu on low, medium flame till they are rich brown in colour. Add salt and chilli powder and fry of another five minutes. It is ready, Children love it.
    Syamala
     
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  7. ammmullu

    ammmullu Gold IL'ite

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    Good idea .....
     
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  8. ammmullu

    ammmullu Gold IL'ite

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    Daddojanam

    Ingridients
    rice 1 cup
    curd 2 cups
    green chillies 5
    ginger 1 small piece
    coriander leaves
    curry leaves 2
    cumin seeds 1/2 t spoon
    mustard seeds 1/2 t spoon
    chana dal 1/2 t spoon
    urad dal 1/2 t spoon
    oil 2 t spoons

    method
    wash and soaked raw rice for 10 mints and add 3 cups of water and pressure cook for three wistles. let the pressure cooker drops of automatically and take it into big bowl .allow it cool add 2 cups of curd .heat pan oil to it.add mustard seeds cumin seeds chana dal urad dal and add sliced green chillies ,ginger chopped coriander leaves curry leavesfry it change into colour now add seasoning to rice
     
  9. padmaja909

    padmaja909 Platinum IL'ite

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    brinjal curry
    in telugu we call gutti vankaya karam koora
    small size purple brinjals 1/2 kg
    for stuffing:
    chana dal 2tbs
    urad dal 2tbs
    red chillies 4
    methi seeds 1tsp
    dhaniya seeds 1tsp
    jeera 1/2 tsp
    mustard 1/4 tsp

    others:
    oil 3tbs
    tamrind very little
    salt to taste
    turmeric pwd 1/2 tsp

    first roast all ingredients for stuffing in 1tsp oil
    let it cool and put it in small jar of mixie
    add salt, tamrind and turmeric in jar
    make powder of this and keep aside
    slit the brinjals vertically in four parts, taking care that they remain attached at the crown
    gently stuff the powder prepared in brinjals with the help of spoon
    if little powder is remaining let it be.
    heat the remaining oil in kadhai. after oil is sufficiently hot gently drop the brinjals one by one in it. now put remaining stuffing power on it. cover the kadhai with plate. put some water on the plate and let it fry. stir it sometimes taking care not to break brinjals, and the water on the plate should not fall in curry. after the brinjals become fully cooked and become tender remove the curry in serving dish.
    this tastes very good with rice+ghee or chapathi or poori.
     
  10. shyamala1234

    shyamala1234 Platinum IL'ite

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    Kandi pachchadi and brinjal pachichipulusu......
    These are two combinations which are eaten together.
    Kandi pachchadi....
    Fry a cup of kandi pappu in a dry kadhai till it is brown in colour. Put in the mixie jar kandipappu, 4,5 red chillies, salt according to taste, jeera and some water and run the mixie till it is soft (need not be very soft, texture of ravva). Take it out and squeeze half lemon. Tastes very good with hot rice, a couple of spoons of ghee (occasional ghee doesn't do any harm) and Vankai. pachichipulusu for side dish.
    Pachichipulusu......
    Roast big fat Brinjal on stove. Peel of the skin after roasting. Add a little tamarind concentrate, salt, a pinch of haldi,cut green chillies and small cut pieces of raw onion. Mix it well. Then "Popu" or "Thalimpu with chana dal (senagapappu), Minapappu, aavaalu, inguva, a couple of redchilli pieces) and mix with brinjal paste. Garnish with lot of coriander leaves.
    This combination is a typical Telugu dish. My mother used to make it. I learnt from her.
    Syamala
     
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