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Nuvvula Appalu Recipe - Makar Sankranti Special Recipes - Pongal Festival Recipes

Nuvvula Appalu Recipe - Makar Sankranti Special Recipes - Pongal Festival Recipes

Aava Pettina Pulihora & Nuvvula Appalu

If you are searching for more traditional sankranti recipes then do check Kova Kajjikayalu, Aava Daddojanam, Pesara Garelu, Pakundalu, Bellam Pongali, Rava Ladoo and Chakra pongali.

And here's a full list of Sankranti Recipes.
Nuvvula Appalu Recipe - Pongal Festival Recipes
Hari Chandana P
Prep Time: 10 mins    |  Cook time: 15 mins    |  Makes: 20 - 22 IndianDessert

Ingredients:

  • ½ cup Wheat Flour
  • ½ cup Rice Flour
  • 1 cup Jaggery, powdered
  • 1 cup Water
  • 5 tablespoon White Sesame Seeds
  • ¼ teaspoon Cardamom Powder
  • Oil for deep frying
  • 2 teaspoon Ghee

Method:

  • Combine the powdered jaggery and water in a vessel. Heat until the jaggery dissolves completely.
  • Add the cardamom powder to it and mix.
  • Slowly add the wheat flour and rice flour to the jaggery syrup and stir continuously without any lumps.
Bellam Paramannam & Nuvvu Pappu Appalu
  • Continue stirring for a minute or two.
  • When the mixture starts to thicken, turn off the flame.
  • Add ghee and mix well.
  • Let it cool completely.
  • It will firm up as it cools.
  • Grease your hands with ghee / oil and divide the dough into small lemon sized balls.
  • Roll the dough balls in sesame seeds and press the ball between your palms to flatten.
  • Heat oil in a pan for deep frying.
  • Slowly drop them into hot oil and fry them on both sides on medium flame till golden brown color.
  • Drain them on paper towels to remove excess oil.
  • Serve!

Youtube video



You might also like to check these recipes:

 

Boodida Gummadikaya Pappu Recipe - Andhra Style Ash Gourd Dal

A super healthy and simple side dish for hot steamed rice or roti.

a bowlful of ash gourd dal topped with a red chilli

What is Ash Gourd Dal?

Dal is an Indian lentil based side dish typically made using a wide variety of lentils, vegetables, greens and spices. There are many traditional Indian dal recipes and this one is a South Indian style of making a dal or pappu.

Ash Gourd is used in many Indian dishes such as petha, kasi halwa, pindi miriyam or curries. And this recipe is a wonderful way to include ash gourd in your diet.

Is this dal vegan?

The answer is YES!

Substitution:

Toor Dal: Toor dal is split pigeon pea lentil. You can replace them with red lentils or masoor dal.

Tamarind: In Andhra, we use tamarind in most of the lentil-based dishes. You can replace it with lemon juice. You will need to add lemon juice after turning off the flame.

Serving Suggestions:

You can have it with plain steamed rice, roti, naan or any Indian flatbread.

If you are looking for more similar recipes then do check the below recipes.

Few More Indian Dal Recipes on the blog:

How to Make Boodida Gummadikaya Pappu Recipe below:

Print Recipe

Boodida Gummadikaya Pappu Recipe

South Indian style pappu made with ash gourd. A healthy side dish for rice or roti.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Andhra, South Indian
Keyword: andhra recipes, Dal Recipes, healthy recipes
Servings: 4
Calories: 99kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ½ cup Toor Dal
  • 1 ½ cups Ash Gourd peeled & chopped
  • 2-3 Green Chillies
  • Gooseberry size ball Tamarind
  • 1 sprig Curry Leaves
  • 1 Dried Red Chilli
  • ½ teaspoon Mustard Seeds
  • ½ teaspoon Chana Dal
  • ½ teaspoon Urad Dal
  • ¼ teaspoon Cumin Seeds
  • ¼ teaspoon Turmeric Powder
  • ⅛ teaspoon Hing
  • 2 teaspoon Oil
  • Salt to taste
  • Red Chilli Powder as needed

Instructions

  • Soak the tamarind in water and squeeze the extract out of it.
  • Put the rinsed toor dal, as gourd pieces, turmeric, green chillies and 1.5 cups of water in a pressure cooker and cook for 3 – 4 whistles.
  • Turn off the flame and wait until the pressure goes off.
  • Add the salt, red chilli powder and tamarind extract to the cooked toor dal mixture and let it cook for 5 minutes.
  • Heat oil in a pan for seasoning. Add the mustard seeds, chana dal, urad dal and cumin seeds and let them splutter.
  • Add the curry leaves, red chilli and hing and stir for a couple of seconds.
  • Turn off the heat. Add the seasoned ingredients to the dal and mix well.
  • Serve hot with rice or roti.

Nutrition

Calories: 99kcal | Carbohydrates: 15g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 91mg | Fiber: 4g | Sugar: 1g | Vitamin C: 9mg | Calcium: 37mg | Iron: 1mg

Pesara Garelu Recipe ~ Traditional Andhra Moong Dal Vada ~ Sankranti Recipes

Pesara Garelu - Traditional Andhra snack made with whole mung beans, ginger and green chillies

Pesara Garelu or Whole Moong Dal Vada is a traditional Andhra snack made with mung beans, ginger and green chillies. Vada is a South Indian style savory fried donut that is usually made with lentils and spices. These can be served as a snack or breakfast with chutney or sambar. You can also make these as a Naivedyam during festivals such as Makar Sankranti, Ugadi and Dasara.

Few More Traditional Andhra Recipes on the blog:

How to Make Andhra Pesara Garelu or Moong Dal Vada Recipe below:

Print Recipe

Pesara Garelu Recipe - Andhra Moong Dal Vada Recipe

How to Make Pesara Garelu Recipe - Andhra Style vada / fried savory donut made with mung beans, ginger and green chillies.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, Snack
Cuisine: Andhra, Indian, South Indian
Keyword: Indian Snacks, South Indian Food
Servings: 4
Calories: 301kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 cup Whole Mung Beans / Whole Moong Dal
  • 8-10 units Green Chillies
  • 2-3 inch piece Ginger
  • Salt to Taste
  • Oil for deep frying

Instructions

  • Wash and soak the whole moong dal in a lot of water for 6 hours.
  • Drain the water. Grind the soaked beans, green chillies, salt and ginger into a little coarse or smooth paste. Use very little water if needed.
  • Heat oil in a pan for deep frying.
  • Wet your hands and take a lemon sized ball of batter and flatten it on your palm or on a plastic sheet. Make a small hole in the middle of the vada so that it cooks evenly all over.
  • Slowly drop it into the hot oil. Fry it on both sides on medium flame til golden brown color.
  • Remove them from oil and serve hot with any chutney.

Nutrition

Calories: 301kcal | Carbohydrates: 32g | Protein: 12g | Fat: 14g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 644mg | Fiber: 8g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 2.7mg | Calcium: 68mg | Iron: 3.5mg

Til Khoya Laddu Recipe - Sesame Seeds Mawa Ladoo Recipe - Makar Sankranti Recipes

If you are looking for more Makar Sankranti Sweets then do check Kova Kajjikayalu, Dodha Burfi, Kakara Pitha, Bellam Pongali, Paramannam, Chakra Pongali, Vermicelli Payasam and Rava Ladoo.
Here's a full list of Sankranti Recipes

Til Mawa Laddu / Khoya Sesame Seeds Ladoo

 Hari Chandana PIndianDessert
Prep Time: 5 mins    |  Cook time: 10 mins    |  Makes: 11 - 12 Laddoos

Ingredients:

  • 1 cup Khoya, crumbled
  • ¾ cup White Sesame Seeds
  • ½ cup + 2 tablespoon Sugar
  • 2 Cardamom Pods

Method:

  • Dry roast the sesame seeds on low flame until light golden color.
  • Remove from the flame and let them cool completely.
  • Grind the sugar and cardamom seeds into a fine powder and set aside.
  • Grind the roasted sesame seeds into a coarse powder and keep it aside.
  • Roast the khoya on a low flame for 5 - 6 minutes. Turn off the flame.
  • When the mixture is warm, add the powdered sugar and ground sesame seeds to it.
  • Mix everything well.
  • Take a small portion of the mixture and roll into a round shape ball.
  • Store them in an airtight container.



You might also like to check these recipes:

Makar Sankranti Recipes ~ Lohri Recipes ~ Pongal Festival Recipes 2014

Makara Sankranthi Prasadam Recipes / Pongal Festival Special Naivedyam Recipes 2014

Godhuma Kobbari Payasam
Godhuma Rava Pongali
Bellam Pongali

Pala Munjalu
Daddojanam
Poornalu

Pesara Garelu
Sabudana Kheer
Rava Pulihora

Aava Pulihora
Nimmakaya Pulihora
Miriyam Pulihora

Bellam Paramannam
Jaggery Rava Kesari
Ava Pettina Daddojanam

Sakinalu
Kova Kajjikayalu
Nuvvula Appalu

Til Khoya Laddu
Dodha Burfi
Chana Dal Payasam

Rava Payasam
Semiya Pulihora
Khoya Gulab Jamuns

Ranga Alur Puli
Semiya Payasam
Pineapple Kesari

Banana Sheera
Pesara Poornalu
Mawa Besan Laddu

Chocolate Mawa Burfi
Rasgulla
Tambittu

Kobbari Pongali
Godhuma Payasam
Pulihora

Paal Rava Kesari
Rava Appalu
Rava Laddu

Atukula Daddojanam
Vadapappu
Pala Undrallu

Chakra Pongali
Bobbatlu
Paakundalu

Sesame Laddu
Sesame Chikki
Kobbari Chegodilu

Boondi Laddu
Coconut Laddu
Pakam Garelu

Maida Chegodilu
Chekkalu
Chegodilu

Palli Murukulu

Bellam Paramannam Recipe ~ Sankranthi Naivedyam Recipes

Paramannam Recipe - An authentic Andhra sweet pudding made with rice, milk, jaggery, ghee, cardamom and nuts. An easy naivedyam or prasadam for festivals.

photo of paramannam served in a wooden bowl along with fried cashew nut and raisins

What is Paramannam?

Paramannam is a traditional sweet rice pudding from Andhra Pradesh, India. It is a simple sweet rice dish cooked in milk and traditionally made during festivals such as Navratri, Varalakshmi Vratham or Sankranthi. Cooking the paramannam as naivedyam or prasadam (offering to the god) is a tradition in most of the Andhra homes. There are many variations of making the authentic sweet pongal or paramannam where some people use a variety of grains, lentils, coconut milk or etc.

If you are looking for different sweet pongal recipes then check the below recipes

More Pongal Recipes on the blog:

Ingredients of Paramannam:

Rice: The main ingredient is rice that's why it is also called "Annam Paramannam" which means rice paramannam. Jaggery: The pudding can be sweetened with jaggery or sugar. If we make it with jaggery, we call the dish "Bellam Paramannam".

Milk

Ghee

Cardamom

Nuts

Serving Suggestions:

It can be served warm or cold. Can be served as a dessert or sweet snack as well.

How to Make Bellam Paramannam Recipe below:

Print Recipe
5 from 1 vote

Bellam Paramannam Recipe

How to make Bellam Paramannam Recipe - A traditional Andhra delicacy made with rice, milk, jaggery, ghee and nuts.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Cuisine: Andhra, South Indian
Keyword: andhra recipes, authentic, naivedyam, traditional food for festivals
Servings: 6
Calories: 381kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ½ cup Raw Rice
  • 2 cups Milk
  • 1 ½ cups Jaggery powdered
  • ½ cup Water
  • 2 pinches Cardamom Powder
  • 2 tablespoon Ghee
  • 12 Cashews
  • 10 Raisins

Instructions

  • Wash and drain the rice and set aside.
  • In a deep and large vessel, bring milk to a boil
  • Add the rinsed rice and reduce the flame.
  • Cook until the rice is very soft. You can also pressure cook the rice for 4 whistles.
  • Turn off the flame.
  • Lightly mash the cooked rice and keep it aside.
  • Combine the jaggery and water in a vessel and allow the jaggery to melt.
  • Add the cardamom powder to the jaggery water and turn off the flame.
  • Now add this jaggery syrup to the rice and mix very well.
  • Melt ghee in a small pan. First, fry the cashews and then raisins to golden color.
  • Pour this over the rice and jaggery mixture and combine well.
  • Serve warm or cold.

Notes

No need to cook the pongal any further after adding the jaggery syrup.
The pongal will thicken as it cools. Add a little hot milk to the pongal if you would like thin the consistency.
You can also add dry coconut pieces.

Nutrition

Calories: 381kcal | Carbohydrates: 69g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 38mg | Potassium: 152mg | Fiber: 1g | Sugar: 55g | Vitamin A: 132IU | Calcium: 113mg | Iron: 1mg

Aava Pettina Pulihora Recipe - Andhra Mustard Flavored Tamarind Rice

Aava Pulihora Recipe - Classic Andhra dish made with rice, tamarind, mustard, chillies and curry leaves.

What is Aava Pettina Pulihora?

Aava pulihora is nothing but tamarind rice flavored with mustard paste. It is a variation of classic and traditional Andhra "pulihora (tamarind rice)".

The basic Pulihora is a tangy and savory rice dish typically made with rice, tamarind, chillies, curry leaves and asafoetida. To this basic tamarind rice, we add a freshly ground mustard paste to make the flavorful "aava pettina pulihora".

We often make it during festivals such as Navaratri, Sankranti, Varalakshmi Vratham, Ganesh Chaturthi and Ugadi.

How long can I store it for?

It keeps well for 2 days at room temperature.

Serving suggestions:

It can be served as a main course along with some yogurt.

Tips to make the best Aava Pulihora:

  • To separate the rice grains, spread on a wide plate and let it cool completely.
  • Do not make the mustard paste in advance.
  • Combine the prepared pulihora and mustard paste after it cools down completely to avoid bitterness.
  • Do not skip adding hing/asafoetida, it gives the authentic flavor to the dish.

Few more Andhra recipe you will love:

How to make Aava Pettina Pulihora Recipe below:

Print Recipe

Aava Pettina Pulihora

A traditional Andhra style tamarind rice flavored with mustard.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Andhra, Indian
Keyword: andhra recipes, Indian rice recipes, pulihora recipes, traditional food for festivals
Servings: 4
Calories: 340kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 cup Raw Rice
  • 2 cups water
  • Big lemon sized ball Tamarind
  • 2-3 Green Chillies
  • 4 Dried Red Chillies
  • 1 teaspoon Mustard Seeds
  • 1 tablespoon Chana Dal
  • 1 tablespoon Urad Dal
  • 3 tablespoon Peanuts
  • ½ teaspoon Powdered Jaggery optional
  • ½ teaspoon Turmeric Powder
  • ⅛ teaspoon Hing
  • 2 sprigs Curry Leaves
  • 3-4 tablespoon Oil
  • Salt to taste

For the mustard paste

  • 2 teaspoon Mustard Seeds

Instructions

  • Pressure cook the rinsed rice with 2 cups of water for 3 whistles.
  • Soak the tamarind in water for 10 – 15 minutes and squeeze the extract out of it. Keep it aside.
  • Spread the cooked rice on a wide plate and let it cool completely.
  • Heat oil in a pan. Add the mustard seeds, chana dal, urad dal and peanuts. Fry them until golden brown color.
  • Add the slit green chillies, red chillies, curry leaves and hing and fry for a few seconds.
  • Add the tamarind extract, jaggery and turmeric powder to it and mix well.
  • Cook the mixture until the oil gets separates. Turn off the flame.
  • Add this cooked mixture and salt to the rice and combine everything.
  • Soak the mustard seeds in little water for 10 minutes.
  • Grind the soaked mustard seeds to a paste using mortar and pestle.
  • Don’t make this mustard paste in advance.
  • Add this paste to the prepared rice mixture and combine well.
  • Serve and enjoy!

Notes

Do not make the mustard paste in advance.

Nutrition

Calories: 340kcal | Carbohydrates: 44g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Sodium: 86mg | Potassium: 129mg | Fiber: 3g | Sugar: 2g | Vitamin A: 132IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg

 

Potlakaya Perugu Pachadi Recipe - Snake Gourd Yogurt Chutney {Video}

Potlakaya Perugu Pachadi - One of the easy and healthy snake gourd or potlakaya dishes. Goes well with rice or roti

yogurt and snake gourd gravy served in a wooden bowl on a white background

What is Perugu Pachadi?

Perugu Pachadi is a yogurt-based side dish from Andhra Pradesh. Cooked or sauteed vegetables and spices are added to the dish. The most commonly used vegetables are snake gourd, tomatoes, cucumber, bottle gourd, okra, plantains and radishes.

If you are looking for more perugu pachadi varieties, check the below dishes:

What are the ingredients of Potlakaya Perugu Pachadi?

Potlakaya perugu pachadi is one of the classic variations of perugu pachadi. It is made with sliced snake gourd, yogurt, ginger, green chillies, mustard seeds and curry leaves.

How do you serve it?

It is a perfect and comforting side dish for hot steaming rice. However, you can also serve it with roti or Indian flatbread.

Can I reheat perugu pachadi?

No, you shouldn't reheat the prepared perugu pachadi. Make sure the cooked snake gourd is at room temperature before adding it to yogurt. Do not heat it again once you combined both snake gourd and yogurt to avoid curdling.

How long can I store this?

It keeps well for a day in the refrigerator.

Step by step preparation:

  • Wash and slice the snake gourd. Measure them and set aside.
  • Chop the ginger and green chillies into small pieces and set aside.

  • Heat 2 teaspoons of oil in a pan. Add mustard seeds, urad dal, chana dal and cumin seeds to it and let them splutter.
  • When they are browned, add the finely chopped or grated ginger and chillies to it. Saute for a few seconds.

  • Add a sprig of fresh or dry curry leaves and broken red chilli to the pan and continue frying for another few seconds.

  • Add the sliced snake gourd, salt and turmeric powder.

  • Saute them for a minute and sprinkle a little water.
  • Cover the pan and cook until they are soft.

  • When they are soft, turn off the heat and let it cool completely.

  • Combine the cooled snake gourd mixture and yogurt in a bowl.
  • Adjust the salt.

  • Serve with hot steamed rice or roti.

Few More Traditional Andhra Recipes:

How to Make Potlakaya Perugu Pachadi Recipe Video below:

Print Recipe

Potlakaya Perugu Pachadi Recipe - Snake Gourd Yogurt Chutney

How to Make Potlakaya Perugu Pachadi Recipe with step by step photos and video. A traditional Andhra side dish made with snake gourd, yogurt and spices.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Andhra, South Indian
Keyword: andhra recipes, potlakaya recipes, snake gourd recipes, Traditional
Servings: 4
Calories: 72kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 cup Snake Gourd sliced
  • 1 cup Fresh Yogurt
  • 1 teaspoon Grated Ginger
  • 1-2 units Green Chillies finely chopped
  • ½ teaspoon Mustard Seeds
  • ¼ teaspoon Urad Dal
  • ¼ teaspoon Chana Dal
  • ¼ teaspoon Cumin Seeds
  • 1 unit Dried Red Chilli
  • 1 Sprig of Curry Leaves
  • A big pinch of Turmeric Powder
  • Salt to taste
  • 2 teaspoon Oil

Instructions

  • Heat oil in a pan. Add the mustard seeds, chana dal and urad dal and let them splutter.
  • Add the grated or finely chopped ginger and chopped chillies to it and fry for a few seconds.
  • Then add curry leaves and broken red chilli and saute for a few seconds.
  • Add the sliced snake gourd, turmeric and salt and saute for a minute.
  • Sprinkle a little water and cover with a lid. Let it cook until the pieces are tender.
  • Remove from the flame and let it cool completely.
  • Combine the cooked snake gourd mixture and yogurt in a bowl and adjust the salt.
  • Serve with rice or roti.

Video

Youtube video

Notes

Cool the cooked snake gourd mixture completely before adding it to yogurt.
Do not reheat it again.
Do not skip ginger. It adds the flavor. 

Nutrition

Calories: 72kcal | Carbohydrates: 5g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 48mg | Potassium: 115mg | Fiber: 1g | Sugar: 3g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg

 

Kobbari Kova Kajjikayalu Recipe - A Traditional Andhra Sweet - Makara Sankranti Special Recipes

Kova Kajjikayalu Recipe - Milk Ladoo stuffed with coconut and jaggery filling. A classic sweet recipe from Andhra Pradesh.
how to make kova kajjikayalu recipe with step by step photos, traditional andhra recipes

Kobbari Kova Kajjikayalu is also known as Kova Kobbari Laddu is a very old and classic Andhra sweet. The outer layer of the sweet is made with khoya (milk solids) and sugar and the stuffing is so simple where we cook the fresh coconut and jaggery together to form a thick mixture. The coconut jaggery filling can be used in many South Indian sweets like Kobbari Poornalu, Thengai Poli, and Vella Kozhukattai

This traditional sweet can be made with homemade khoya or store bought khoya.

If you are looking for more Traditional sweet recipes then do check Rava Modakam, Rava Appalu, Pala Munjalu, Ranga Alur Puli, Rava Pulihora, Pesara Garelu, Tambittu, Paala Rava Kesari, Bellam Pongali and Rava ladoo.

Here's a complete list of Makar Sankranti Recipes

Did you make a recipe?  Follow and Tag @iamharichandana on Instagram so I can see all the Blend with Spices recipes you make. 🙂

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Kobbari Kova Kajjikayalu - A Traditional Andhra Sweet Recipe

How to Make Kova Kajjikayalu - Stuffed Kova Laddu with Coconut Jaggery filling. A traditional Andhra sweet recipe with step by step photos.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert, Snack
Cuisine: Andhra, Indian
Keyword: andhra recipes, kova kajjikayalu
Servings: 12 ladoos
Calories: 250kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 ¾ cup Unsweetened Khoya / Mawa
  • 1 ½ cups Grated Fresh Coconut
  • ¾ cup Powdered Jaggery
  • 7 tablespoon Sugar
  • 1 teaspoon Ghee
  • A pinch of Cardamom Powder

Instructions

  • Combine the coconut and jaggery in a heavy bottomed pan.
  • Stir well and let the jaggery dissolves completely. Cook on a medium flame.
  • Stir continuously until you get a thick, sticky and lumpy mixture.
  • Add the cardamom powder and ghee and mix well.
  • Turn off the heat and let it cool.
  • Divide the mixture into 12 round shape balls and set aside.
  • Grind the sugar into a fine powder and set aside.
  • To make the outer layer, take the crumbled khoya in a heavy bottomed pan.
  • Roast the khoya on a low flame for 5 minutes. Turn off the flame.
  • Transfer the roasted khoya to a bowl and let it cool down.
  • When the mixture is warm, add the powdered sugar to it. If the mixture is too hot then the sugar will melt. It should be warm.
  • Combine the sugar powder and khoya and make a smooth dough.
  • Grease your hand with little ghee and divide the khoya dough into equal portions.
  • Take a kova ball and spread it on your palm. Place a coconut ladoo in the middle, gather the edges of khoya together and roll into a smooth ball.
  • Set them aside to cool completely.
  • Store them in an airtight container.
  • Serve!

Nutrition

Calories: 250kcal | Carbohydrates: 29g | Protein: 7g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 95mg | Potassium: 36mg | Fiber: 1g | Sugar: 20g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 241mg | Iron: 0.4mg

How to Make Kova Kajjikayalu Recipe with Step by Step Photos:

how to make andhra kova kajjikayalu at home, kova laddu recipe with step by step photos

  • Combine the coconut and jaggery in a heavy bottomed pan.
  • Stir well and let the jaggery dissolves completely. Cook on a medium flame.
  • Stir continuously until you get a thick, sticky and lumpy mixture.
  • Add the cardamom powder and ghee and mix well.
  • Turn off the heat and let it cool.
  • Divide the mixture into 12 round shape balls and set aside.

how to make kova ladoo at home, andhra sweets recipes with makar sankranti

  • Grind the sugar into a fine powder and set aside.
  • To make the outer layer, take the crumbled khoya in a heavy bottomed pan.
  • Roast the khoya on a low flame for 5 minutes. Turn off the flame.
  • Transfer the roasted khoya to a bowl and let it cool down.

andhra kova laddu recipe, makar sankranti recipes andhra, kova kajjikayalu making

  • When the mixture is warm, add the powdered sugar to it. If the mixture is too hot then the sugar will melt. It should be warm.
  • Combine the sugar powder and khoya and make a smooth dough.

kova laddu recipe, how to make kova kobbari laddu at home

  • Grease your hand with little ghee and divide the khoya dough into equal portions.
  • Take a kova ball and spread it on your palm. Place a coconut ladoo in the middle, gather the edges of khoya together and roll into a smooth ball.
how to make kova kajjikayalu recipe, andhra kova coconut laddu recipe
  • Set them aside to cool completely.
  • Store them in an airtight container.
  • Serve!



You might also like to check these recipes:

Mint Coriander Chutney Recipe - How to Make Mint Coriander Chutney

Mint Coriander Chutney Recipe for Sandwiches, Chaats and Snacks

 Hari Chandana PIndianChutney
Prep Time: 15 mins    |  Cook time: 5 mins    |  Makes: more than a cup

Ingredients:

  • 2 cups Mint Leaves
  • 2 cups Coriander Leaves
  • 1 inch piece of Ginger
  • 3  Green Chillies
  • 3 - 4 tablespoon Lemon Juice
  • ½ teaspoon Sugar
  • 1 teaspoon Cumin Powder
  • Salt to taste

Method:

  1. In a mixie jar, add the mint, coriander, ginger, cumin powder, lemon juice, sugar and chillies and grind it to a smooth paste using little water.
  2. Transfer the chutney to a bowl. Add salt and mix well.
  3. This chutney can be stored in a covered container in the refrigerator up to 4 days.
  4. Serve this chutney with samosa, pakoras, chaat, sandwiches or any snacks.

You might also like to check these recipes:

Dodha Burfi Recipe - Punjabi Milk Fudge - Makar Sankranti Recipes - Lohri Special Recipes

If you are looking for more burfi recipes then do check Rajgira Burfi, 7 cup burfi, chocolate mawa burfi, Kaju Burfi, Besan Butter Burfi and Ragi Kobbari Burfi.

Doda Burfi / Dodha Barfi RecipeHari Chandana PIndianDessert
Prep Time: 5 mins    |  Cook time: 20 mins    |  Makes: 6 small pieces

Ingredients:

  • 1 and ½ cups Khoya / Mawa
  • ½ cup Sugar
  • 2 tablespoon Ghee
  • A pinch of Cardamom Powder
  • Almonds and Pistachios for Garnish

Method:

  • Heat ghee in a non stick pan and add the crumbled khoya.
  • Let it roast on a low flame until brown color.
  • Turn off the flame and keep it aside.
  • I a vessel, add the sugar and water (aaprox. 2 tbsp) and stir until the sugar dissolves completely.
  • Let it boil for 3 - 4 minutes.
  • Add this sugar syrup and cardamom powder to the roasted khoya and mix everything.
  • Keep stirring on a medium flame for 2 - 3 minutes or until it leaves the sides of the pan.
  • Quickly pour this mixture on a small greased plate.
  • Sprinkle the nuts on top and press gently.
  • When it is still warm, cut into pieces.
  • Let them cool completely and store in an airtight container.

You might also like to check these recipes:

Menthi Kura Sambar Recipe - Vendhaya Keerai Sambar - Methi Sambar Recipe

Vendhaya Keerai Sambar / Methi Sambar / Menthi Kura Sambar Recipe - A healthy, delicious and vegan South Indian Sambar made with lentils, fresh fenugreek leaves and spices.

a bowlful of methi sambar or vendhaya keerai sambar.

What is Sambar?

Sambar is a South Indian style thick, tangy and spicy lentil based vegetable stew. Traditionally, sambar has vegetables or leafy greens along with the cooked and mashed lentils. Sambar uses a special spice mix called Sambar Powder which gives a unique and authentic flavor to the dish. This dish is very popular in Srilankan Cusine as well.

What is Methi Sambar?

Methi Sambar or Vendhaya Keerai Sambar is another variation of the traditional sambar. As the name suggests, this recipe needs fresh fenugreek leaves instead of vegetables.

What are Fenugreek Leaves?

Fenugreek leaves are popular leafy greens across India. They are also known as Menthi Kura in Telugu, Menthya Soppu in Kannada, Methi in Hindi, Vendaya Keerai in Tamil and Uluva Cheera in Malayalam. Read more about fenugreek leaves here

If you are looking for more Methi Recipes then do check the below recipes:

What do you eat with Vendhaya Keerai Sambar?

It goes well with steamed rice, idli, idiappam and pongal.

How long can Methi Sambar be stored?

It can be stored up to 2 days in the refrigerator. This sambar freezes well for a couple of weeks.

Few More Sambar Recipes on the blog:

How to Make Vendhaya Keerai Sambar Recipe below:

Print Recipe

Methi Sambar Recipe - Vendhaya Keerai Sambar Recipe

A healthy and delicious South Indian sambar made with fenugreek leaves or methi.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: South Indian
Keyword: authentic, Methi Recipes, sambar varieties
Servings: 4
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 cup Fenugreek Leaves or Methi Leaves
  • ¼ cup Toor Dal
  • 1 Tomato
  • 1 Onion, large
  • 2 teaspoon Sambar Powder
  • 1 tablespoon Grated Coconut Fresh or Dry
  • Marble sized Tamarind Ball
  • 1 to 2 teaspoon Jaggery
  • Red Chilli Powder as needed (optional)
  • 1 teaspoon Oil
  • Salt to taste

For Seasoning

  • ½ teaspoon Mustard Seeds
  • ¼ teaspoon Cumin Seeds
  • ⅛ teaspoon Hing
  • 1 Dry Red Chilli
  • 2 teaspoon Oil

Instructions

  • Soak tamarind in water for some time. Squeeze and extract the juice from tamarind and set aside.
  • Pressure cook the rinsed toor dal with turmeric and ½ cup of water for 3 whistles or until soft.
  • Heat a teaspoon of oil in a pan and add the chopped onion and fenugreek leaves and saute for a few minutes.
  • Then add the tomatoes and water to it. Cover and cook until the tomatoes are soft.
  • Mash the cooked toor dal.
  • Add the sambar, tamarind juice, salt, red chilli powder, mashed dal, jaggery and water (adjust to desired consistency). Let it boil for a few minutes.
  • Now add the coconut and boil for 2 minutes.
  • Heat 2 teaspoon of oil in a pan for seasoning. Add the mustard seeds and cumin seeds and let them splutter.
  • Add hing and red chilli and stir for a couple of seconds.
  • Add this to the sambar and combine well.
  • Serve hot with rice.