Tag Archives: Cumin

Gutti Bengulooru Mirapakaya (Stuffed Bell Peppers, Capsicum)


I have been eating this particlar preparation of bengulooru mirapakaya since childhood. It has also been one of my mom’s favorites. So it was made pretty often! πŸ˜‰

After marriage I faced a different problem. The name. I always knew it as simla mirchi or capsicum, and suddenly I was asked if I knew how to make bengulooru mirapakaya. Took me some time to figure out, but I did get it in the end! It didn’t help matters that it was my mom’s fav, but pretty low on my preferred foods. 😦


  • 8-10 small capsicum (select the smallest size – it’s easier to cook and tastes better)
  • Stuffing: besan, salt, jeera, chilli powder, oil for mixing
    • For every cup of besan, put in 1tsp salt, 1/2 tsp chilli and a pinch of jeera and 1tsp oil to help mix
  • Oil for braising


  • Clean the capsicum and make a neat slit along the side for stuffing.
fresh capsicum

fresh capsicum

  • Stuff the capsicum fully. This takes a bit of manuvering around the inside to ensure its completely done. Be careful not to completely split it open
Stuffed, and ready to be cooked

Stuffed, and ready to be cooked

  • Heat some oil in a wok. Once heated, add the stuffed capsicum slowly and place lid.
  • Keep turning them time to time so that they get evenly braised.
  • Take off the flame when done. Drain the oil. Some of the stuffing may come out of the capsicum. They can get put back when the capsicum has cooled down
... and ready to eat!

… and ready to eat!

The best part of this vegetable is that the capsicum retains its shape. It can be eaten with rice and dal.

Aavadalu (Perugu Vada)


This is a much-loved Andhra tiffin item. It is served at least once during weddings and other functions, as well as made at home during festivals. And sometimes, just for the sake of it! πŸ™‚

Perugu Vada along with normal Vada

Perugu Vada along with normal Vada

Recently we decided to make it at home, just-for-the-sake being the reason! And that my parents were around, and we wanted to have something special for them.

The preparation for this particular needs a lot of planning, and cannot be made at the spur of the moment. There are 2 components for this dish: the vada and the curds/yoghurt.

The yoghurt needs to be sweet i.e. freshly set. Even a slight sourness would spoil the final result. So it is important to set the curds early in the morning, so that it’s ready by the time of making the vadas.



  • Preparation for Vada:
    • Soak the urad dal for 3 hours, remove all water and then grind to a thick batter.
    • Add small amounts of water to help grinding, if needed.
    • Keep the batter for the vada refrigerated for a couple of hours before using. This will prevent the vadas from soaking too much oil.
  • Preparation of the yoghurt:
    • Add salt, turmeric, curry leaves, coriander, chopped ginger and green chillies and mix well
    • fry the tadka in 1tsp oil. Once the aavalu start popping, add to the yoghurt and set aside
  • Making the Vadas:
    • Heat a large wok with oil enough for deep-frying. Set to medium heat, and ensure the oil is well heated.
    • Keep a sheet of plastic (an empty milk packet will do) and a basin of water at hand
    • Make the sheet slightly wet by passing your wet hand over it.
    • Then take a small amount of vada batter and spread into a circle over the wet patch
    • Be careful that your hand is wet at all times, but that you are not adding more water to the batter.
    • Gently lift the sheet and transfer the flat circle of vada batter onto your hand, and transfer to the oil.
      • This is the difficult part, and comes only with practice.
    • Fry till nicely brown-ed and removed from the oil into a basin for cooling.
    • transfer to yoghurt when cooled and turn over so that it is coated with yoghurt properly.

Set aside when done for a few hours. Once the yoghurt seeps into the vadas, the taste of the dish will get enhanced.

This can be had as a snack or dinner, or as a side dish for lunch. Very versatile indeed! πŸ™‚

Uppudu Pindi


This is a very simple tiffin that is typical of Andhra Pradesh. It consists of rice rava, or coarsely ground rice flour. It is light, non-spicy, easy to prepare, and can be eaten cold or hot.



2 cups rice rava
4 cups water
1tsp salt
few curry leaves
3/4tsp aavalu (mustard seeds)
1tsp mina pappu (urad dal)
1tsp jeera
2 dry red chillies


  • In a vessel put in 1 1/2tsp oil and put in the tadka items
  • Once the mustard starts to pop, and the urad dal turns brownish, add the water, salt and curry leaves and put on the lid.
  • Once the water is boiled, slowly add the rice rava while constantly stirring.
  • Once the entire rice rava has been added, put the lid again, and stir intermittently until the upma is done.
  • The upma will start sticking to the bottom of the vessel, and also the rice rava will beΒ  visibly cooked when done.

You can serve this upma with kandi pachadi, any pickle or curds.