On a recent trip to Hyderabad, my sister-in-law made this snack. It was quite tasty, but the way to make it didn’t register in my mind. Today, I wanted to have something new. So a quick chat with SIL earlier today solved the problem.
So here’s the way to make this low-fat, low-oil, quick and tasty snack.
Veyinchina Borugulu Snack
- Roast the groundnuts, putanala pappu and borugulu separately. Be careful with the putanala pappu, as it will burn easily.
- Once all is take off the flame. heat the oil
- Add the salt, turmeric and red chilli powder
- Add the curry leaves and fry till done
- Add the roasted putanala pappu, groundnuts and borugulu, and fry for a couple of minutes till the salt has coated the mixture.
Take off the flame and store. This is a light any-time snack. Enjoy!
This particular item was made by my MIL, because, well, the last time I made this pachadi, it was a disaster. I seriously needed the lesson!
So here goes, as I learnt it. One main point to remember here, all the tadka items are by approximation. Out of sheer experience, MIL doesn’t use any standard measure, and it simply confuses her if I ask for any! So what I’ve written is what I can figure for myself while watching. So its going to be a process of trial-and-error even for me while making this particular pachadi.
- 1 Velakkaya (wood apple)
- 8 green chillies
- 8 dry red chillies
- coriander to taste
- 1 tsp salt
- Tadka: avalu, menthulu, mina pappu, black hing
- Crack the velakkaya slightly and then roast it on the flame directly. In case of a very ripe velakkaya, the pachadi can be prepared directly without roasting.
- The purpose of roasting the velakkaya is to remove any lingering acidity that is present in a slightly un-ripened fruit.
- Once completely roasted, take off the flame and break open. Carefully scoop the pulp into a dish.
- In a wok, heat approx 1.5 tbsp oil and add the black hing pieces. Turn and fry till it turns white-ish. Add the remaining tadka with red chillies and fry till done.
- Turn off the flame and add the green chillies, salt and pinch of turmeric.
- Once it has cooled down, grind the tadka.
- Add the coriander and velakkaya and blitz till the coriander has been chopped, but not totally mixed.
- Remove into a serving dish.
Serve with hot rice and ghee.
Puri-Kurma is one of the most popular tiffin items in Andhra. Almost every restaurant and tiffin center will carry this particular item immaterial of the day and time. Made properly, its a fun meal with various spices tickling the palate.
Puri – Kurma
For the Puri:
- Add 1/2 tsp salt to 1 1/2 cup of wheat flour and knead into a soft, dry dough adding water intermittently. Ensure it is not soggy.
- Set aside for some time
For the Kurma:
- 3 medium-sized potatoes
- handful of green peas
- Optional vegetables: cauliflower, beans
- 2 large tomatoes
- 1tbsp khus-khus
- 1 medium-sized onion
- 6 green chillies
- 1/2 inch piece of ginger
- 1/2 cup dessicated coconut
- curry leaves and coriander for garnishing
- salt and turmeric
- Boil the potatoes and vegetables (except onion and tomatoes) and set aside
- Grind the khus-khus into a fine powder.
- Add grated coconut, onion, green chillies and ginger with water and grind to a fine paste
- In a wok, heat some oil and add the chopped tomatoes.
- Once the tomatoes are softened, add the vegtables and khus-khus pates with salt and turmeric.
- cook till the gravy thickens.
- turn off the flame, add curry leaves and chopped coriander over the curry without mixing, put the lid and set aside.
- Make small sized rotis with a rolling pin, and deep fry in heated oil. If done properly, the puri will puff up. If not, it’ll become a crispy papad.
- While the soft and puffed puri is considered the ideal, there are lots of people who prefer the papad type, and make sure they get it that way! So its up to the cook to make the way he/she wants, and to make it properly… with a lot of practice. 🙂
Serve hot, as breakfast or dinner! It works great for both!