Re: Palakura pappu 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 .
hi bujji my okra curry always becomes sticky.so i just stopped doing it. ur recipe looks perfect.i will try it. thanku deepthi
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,
Re: Recipe please! 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.
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
Iam a total Andhra food fan.I just love the podi,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.
