Dosakaya Pachadi Recipe

Ingredients

Dosakaya (Yellow Cucumber) - 1 small size

Inguva Karam - 1 tbsp

Tamarind Pulp - 1tsp

Turmeric - 1/2 tsp

Salt to taste

Preparation

Wash and cut cucumber into long and thin pieces.

Add all ingredients to cucumber pieces and mix thoroughly with a spoon.

Heat a tbsp of oil and put Urad Dal and mustard while spluttering and the same is added to chutney.

Upma - Pesarattu - Chutney Recipe

Upma, Pesarattu are 2 separate dishes, which popularly known as Upma-Pesarattu in Andhra. Allam Pachadi and Coconut Chutney are a good combination of side dishes with this.

Coconut Chutney

Ingredients

• Grated Coconut (Narial) - 1 cup
• Putnala Pappu (Roasted Chana Dal) - 1/2 cup                                       
• Green Chilli - 4 (cut into pieces)
• Salt - 1/2 tsp
• Water - 1 cup

Preparation

1. Grind all together to make Chutney. Put Urad Dal and mustard seasoning if desired.

Upma

Ingredients

• Suji - 1 cup
• Water - 2 cups
• Oil - 2 tbsp
• Chana Dal - 1tsp
• Urad Dal - 1/2 tsp
• Mustard - 1/2 tsp
• Cashew - 8 (make halves)
• Ginger - 1/2" (cut into pieces)
• Green Chilli - 2 (cut into pieces)
• Curry Leaves - Few
• Salt - 1/2 tsp or as required
• Sugar - 1/8 tsp

Preparation

1. Heat pan with oil on medium flame.
2. Add Chana Dal, Urad Dal and mustard.
3. When mustard starts crackling, add green chilli, ginger and cashew.
4. Stir fry for 1/2 minute. Then add water and let it boil.
5. When water is boiling, add salt and sugar, and then Suji.
6. Stir continuously till mixture thickens.
7. When Upma is prepared, add curry leaves and turn off the flame.

Pesarattu

Ingredients

• Moong Dal - 1 cup
• Rice - 1/8 cup
• Ginger - 1/2"
• Green chilli - 2
• Salt - 1/2 tsp

Preparation

1. Grind all ingredients with water, like Dosa batter.
2. After an hour heat tava on medium flame.
3. Put a drop of oil, sprinkle little water on that.
4. When pan is hot, spread a ladle full of batter to make a Dosa.
5. Roast both sides, sprinckle a tsp of oil around it.
6. Put Upma in one half of the Dosa and fold it.
7. Do the same for the remaining.

Kandipodi Recipe

Mixed Dal powder (Kandipodi in Telugu) is used as a side-dish with rice. Shelf-life of this powder is approximately 3 months. Extra ghee will enhance the taste.

Ingredients

• Toor Dal (Kandi) - 1 cup
• Chana Dal - 1/2 cup
• Urad Dal - 1/4 cup
• Moong Dal - 1/4 cup
• Red Chilli - 15
• Cumin Seeds (Jeera) - 1 tbsp
• Asafoetida (Hing) - a pinch
• Salt - 2 tsp

Preparation

1. Take a thick bottomed tava, keep it on low flame.
2. Shallow fry all ingredients one by one except salt, till they turn light brown in colour.
3. Turn off the flame and let it cool.
4. Make powder after adding salt and store in an air-tight container.

Tomato Chutney Recipe

 

Ingredients

• Tomatoes - 4 (each tomato cut into 8 pieces)
• Inguva Karam - 1 tbsp
• Salt - 1 tsp (as required)
• Turmeric (Haldi) - 1/4 tsp
• Tamarind - 1"
• Seasoning - Mustard - 1/2 tsp, Urad  Dal - 1/2 tsp

Preparation

1. Heat tava on medium flame with a tbsp of oil.
2. When oil warms put Urad Dal and  mustard.
3. While mustard starts crackling add tomato pieces.
4. Stir now and then and add tamarind turmeric and salt.
5. Turn off flame and let it cool.
6. Put fried tomato, Inguva Karam and a pinch of sugar in mixer.
7. Whip for 3 seconds.