Tag Archives: andhra

Gongura Pulusu-kura

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I’d blogged about this dish sometime back. So i won’t go into the details of making it yet again! But here are some pics from when my MIL was around and making it! Ahh, Sunday Specials!!! 🙂

Gongura Leaves

Gongura Leaves

The chillies and tamarind being mshed and mixed into cooked leaves

The chillies and tamarind being mashed and mixed into cooked leaves

Served with hot rice, pickle and veggies! :)

Served with hot rice, pickle and veggies! 🙂

 

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Gongura Pulusu Kura

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Aratikaya Pindimiriyam

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This particular dish is one of those authentic Andhra dishes that has been forgotten by most people. For whatever reason, most families do not make this any more. Indeed, most people have forgotten this dish completely!

The use of pepper in this dish is very unusual in Andhra cooking. Most of our dishes are filled with chilli (green or dried red), and pepper is usually restricted to rasam, and as an added flavour to some rice dishes such as katte-pongali.

Aratikaya Pindimiriyam

Aratikaya Pindimiriyam

Ingredients:

1 large aratikaya (plantain/ raw banana)
2 tsp Coriander seeds (dhaniyalu)
2tsp Chana dal (senaga pappu)
3tsp pepper (miriyalu)
1/2tsp urad dal
1tsp rice
1 cup grated coconut
4-5 dried red chillies
lime-sized ball of tamarind
3/4th cup of toor dal

Tadka:
mustard seeds, urad dal

Method:

  • Peel, chop and boil the aratikaya, and set aside
  • Cook the toor dal, add 1tsp salt & 1/4 tsp turmeric and keep aside
  • lightly roast the dhaniyalu, chana dal, pepper, red chillies, urad dal & rice
  • grind together with the tamarind and grated coconut
  • Mix the resultant mixture with the dal and aratikaya.
  • You can add in a pinch of hing, curry leaves and coriander for added flavour.
  • Roast the tadka in a small wok with 1 tsp oil and add to the pindimiriyam.
  • Cook till done. This isn’t very difficult to figure out. The room will fill with the rich smell of the pindimiriyam.

Serve hot, with rice.

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Aloo Bajji with Green Chillies

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The credit for this dish goes to my mother-in-law on her recent visit to our house for Dussera.

As part of their usual ritual of getting us all the lovely vegetables available in Andhra, and not so easily available in Bangalore, they got us some lovely green chillies ideal for bajjis. Unknown to everyone, I’d managed to procure some myself on a recent visit to Chikpet. SO it was mirchi overload at home! 🙂

On mahaNavami, part of the menu included vadas. But the DH and I had earmarked that particular dish for VijayaDasami. So it was aloo bajji that became a part of the menu.

Owing to the excess of mirchis at home, my ma-in-law decided to use that as the base for the batter, instead of the usual red chilli powder. The result was quite interesting!!!

Ingredients:

  • 1/2 cup besan
  • 1/2 cup rice flour
  • 8-10 bajji mirchis
  • 1/2 tsp salt
  • pinch of cooking soda

Method:

  • Grind the chillies to a fine paste.
  • Mix all the batter ingredients and add water till it becomes a thick batter, thick enough to coat the potatoe slices. Make sure there are no lumps in the batter.
  • Using a slicer,cut the potatoes into fine slices
  • heat oil in a deep wok for deep frying
  • Dip the slices of potatoes into the batter and drop into the hot oil. The bajji will puff up a bit if the batter is mixed right.

Serve hot! The green chillies in the batter give a more subtle taste than the red chillies. So the final result will tease the senses with the taste without the spicy heat.