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Potlakaya Kobbari Vepudu ~ Snake Gourd and Coconut Stir Fry

Potlakaya Kobbari Vepudu ~ Snake Gourd and Coconut Stir Fry

Ingredients :Chopped Snake Gourd : 1 cup
Dry Coconut Powder : 1 tbsp
Mustard Seeds : ½ tsp
Chanda Dal : ½ tsp
Urad Dal : ½ tsp
Whole Red Chillies : 1 or 2
Red Chilli Powder : ¼ tsp
Curry Leaves : 1 stem
A pinch of turmeric
Salt to taste
Oil : 2 tsp

Method :

Wash and chop the snake gourd into small pieces and set aside. Heat two teaspoons of oil in a vessel. Add the mustard seeds, chana dal and urad dal and let them splutter. When the seeds stop popping, add the curry leaves and red chillies and stir for another few seconds. Now add the snake gourd pieces, salt and turmeric powder. Mix well, cover with a lid. Let it cook completely. When it's done, add the red chilli powder and coconut powder and mix well. Turn off the flame and serve hot with steamed rice or roti.

Badusha

Ingredients :For the dough :

Maida : 3 cups
Butter : ¼ cup
Oil : ½ cup
Sugar : 1 tbsp
A Big Pinch of Cooking Soda

For the Syrup :

Sugar : 1 cup
Water

Oil for deep frying

Method :

Mix the maida, sugar, butter, oil and cooking soda together and make smooth dough by adding water as necessary. Keep it aside for one hour. Mix the sugar and water. The amount of water should be just enough to soak the sugar and make a syrup of one thread consistency. Remove from the flame and set aside. Divide the dough into small lemon size balls. Flatten them a little and make a dimple in the middle. Heat oil in a pan for deep frying the badushas. Deep fry the badushas on medium flame till golden brown color. When they turn to golden brown color, remove from the oil and put them into sugar syrup. Soak the badushas in sugar syrup for 5 minutes. Take the badushas out of the syrup and let it cool completely. Store in an airtight container.

Other Names : Badhusha, Balushahi.

Alasanda Sunni ~ Black Eyed Beans Laddu


Ingredients :Black eyed peas / White Kidney Beans : 1 cup
Jaggery : 1 cup
Melted Ghee : ½ cup
Cardamom Pods : 2 (Optional)

Method :

Dry roast the black eyed peas on a low flame until light brown color. Don't burn them. Remove from the flame and allow it to cool. Grind the roasted beans along with cardamom seeds into a powder. Add the jaggery and grind again. Transfer the powder into a bowl. Add the warm ghee and mix very well. Divide into equal portions and shape them into round balls. Store in a airtight container.

Other Names : Bobbarla Laddu, Alasanda Sunnundalu, Alasanda Undalu, Black Eyed Bean Laddu, Cow Peas Ladoo, Alasande Unde, Vella Payaru Laddoo, Vellai Karamani Urundai, Lobia Ladoo.

Biyyapuravva Majjiga Upma ~ Cracked Rice and Buttermilk Upma

Ingredients :Rice Rava (Cracked raw rice) : 1 cup

Sour Buttermilk : 2 cups

Mustard Seeds : 1 tsp

Chana Dal : 1 tsp

Urad Dal : 1 tsp

Peanuts : 1 tbsp

Cashews : 2 tsp

Red Chillies : 2 to 4

Curry Leaves : 2 stems

Salt to taste

Oil : 3 tbsp

Method :

Heat oil in a heavy bottomed pan. Add the mustard seeds, chana dal, urad dal and peanuts and let them splutter. When the seeds stop popping, add the cashews, red chillies and curry leaves and fry for few seconds. Add the cracked rice, buttermilk and salt and mix well. Cover with a lid and cook on a low flame for 8 to 10 minutes. Turn off the flame and serve with chutney or spicy powder.

Other Names : Biyyam Nooka Majjiga Upma, Buttermilk Upma, Rice Rava and Buttermilk Upma, Majjiga Pindi, Biyyam Rava Challa Upma.

Pappula Podi Recipe - Andhra Roasted Bengal Gram Powder {Video}

Pappula Podi or Putnala Pappu Podi - An easy, delicious, healthy and versatile Andhra style roasted gram dal podi for idli, dosa or rice.A cup of freshly ground pappula podi garnished with garlic

Pappula Podi or Putnala Podi is a super simple Andhra podi recipe made with roasted bengal gram or dalia, dry coconut and garlic. This can be served with idli, dosa or steamed rice. You can also use this podi to season the curries.

Curry Recipes using Pappula Podi:

I have prepared this podi with garlic. If you don't like garlic, you may skip it.  You can substitute the chilli powder with dry red chillies. This can be made in bulk and store in an airtight container for more than a month.

Few More Podi Recipes on the blog:

How to Make Andhra Pottukadalai Podi Video Recipe:

Print Recipe

Pappula Podi or Andhra Putnala Podi Recipe

How to make Andhra Style Spicy roasted gram podi recipe with step by step photos and video. 
Servings: 10
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 cup Roasted Gram Dal
  • ½ cup Dry Coconut Pieces
  • ½ teaspoon Cumin Seeds
  • 3 - 4 Large Garlic Cloves
  • 2 teaspoon Red Chilli Powder
  • Salt to taste

Instructions

  • Grind the dry coconut pieces into a powder.
  • Add the roasted gram dal, cumin seeds, salt, red chilli powder and garlic cloves to the ground coconut and blend again to a little coarse powder.
  • Store in an airtight container and serve with idli, dosa, upma, pongal or rice.

Video

YouTube video

Notes

You can substitute the chilli powder with dry red chillies.
You can also use some roasted curry leaves to make it more flavorful.

How to Make Pappula Podi with Step by Step Photos:

  • Cut the dry coconut into small pieces.

 

  • Grind the chopped coconut pieces into a powder using a blender or mixie.

  • Add the roasted bengal gram or dalia, cumin seeds, required salt, chilli powder and garlic cloves to the ground coconut and blend it again to get a little coarse powder.

  • Store in an airtight container and serve with idli, dosa, upma, pongal or rice.

Palli Pakoda ~ Peanut Pakora

Ingredients :Peanuts : 1 cup
Besan : 2 tbsp
Red Chilli Powder : ½ tsp
Salt to taste
Oil for deep frying

Method :Mix the besan, peanuts, salt and red chilli powder. Sprinkle very little water and mix well. Heat oil for deep frying. Deep fry the peanuts in hot oil till they turn golden brown color. Remove from the oil and let it cool completely. Store in a airtight container and serve as a snack.

Sukhadi ~ Wheat Flour Burfi

Ingredients :Wheat Flour : 1 cup
Jaggery : ¾ cup
Ghee : ¼ cup
Cashews : 10

Method :

Fry the cashews in ghee and set aside. Dry roast the wheat flour in a heavy bottomed pan till it turn light brown color and allow it to cool. Heat little water in a vessel, add the grated jaggery and mix well. Allow the jaggery to melt and cook until the syrup is sticky. Add the roasted wheat flour and ghee and cook for 2 or 3 minutes. Stir continuously and remove from the flame. Spread in a greased plate and cut into small pieces. Garnish with fried cashews and serve.

Semiya Kesari ~ Vermicelli Halwa

Ingredients :Vermicelli : 2 cups
Sugar : 1 cup
Cardamom Powder : 1 tsp
Chopped Cashews : 1 tbsp
Chopped Almonds : 1 tsp
Raisins : 1 tsp
Ghee : ¼ tsp
A pinch of food color (Optional)

Method :Melt the ghee in a vessel. First fry the chopped cashews, chopped almonds and then raisins to the light brown color. Now take them out and set aside. In the same pan, add and fry the vermicelli till golden brown color. Add 3 cups of water and food color and cook until soft. Add the sugar and cardamom powder and mix well. Cook for another 5 minutes and turn off the flame. Add the fried nuts and serve.

Gummadikaya Pulusu ~ Pumpkin Stew

Ingredients :Red Pumpkin Pieces : 1 cup
Onion : 1
Tamarind : small lemon size ball
Green Chillies : 2 or 3
A pinch of turmeric
Salt to taste
Red chilli powder ; ½ tsp
Rice Flour : 1 tsp
Fenugreek Seeds : 5 seeds
Mustard Seeds : ½ tsp
Oil : 1 tsp
Curry leaves : 1 stem
A pinch of hing

Method :Soak the tamarind in hot water for 5 minutes, then squeeze the extract out of it and set aside. Wash and chop the pumpkin into medium size pieces and set aside. Peel and chop the onion into big size pieces and keep aside. Place the pumpkin pieces, chopped onion, green chillies, fenugreek seeds and water in a vessel. Cook till the pumpkin is soft. Then add the salt, turmeric powder, red chilli powder, tamarind extract and two cups water to it and mix well. Dilute the rice flour in the water. Then add this mixture to the pumpkin stew and cook for 8 to 10 minutes. Switch off the flame. Heat one teaspoon of oil in a pan for seasoning. Add the mustard seeds and let them splutter. When the seeds stop popping, add the curry leaves and hing and fry for few seconds. Add this seasoning to the pumpkin stew and mix well. Serve hot with steamed rice, ghee and some papads.

Kobbari Putnala Pachadi ~ Coconut and Dalia Chutney

Kobbari Putnalapappu Pachadi ~ Coconut and Dalia Chutney
Ingredients :Roasted Bengal Gram (Dalia) : ½ cup
Fresh Coconut : Half shell
Green Chillies : 3 to 5
Salt to taste

Method :

Chop the coconut into small pieces and set aside. Place all the ingredients into a blender and grind them into a paste. Add a little water and grind again to a smooth paste. Transfer the chutney into a cup and serve with dosa, idli or upma.

Carrot Payasam ~ Carrot Kheer


Ingredients :Carrots : 4 medium sized
Milk : 2 cups
Sugar : ¼ cup
Chopped Cashews : 2 tsp
Chopped Almonds : 1 tsp
Raisins : 5 to 8
Cardamom Powder : ½ tsp
Ghee : 1 tbsp

Method :

Peel and chop the carrots into pieces and grind into a paste. Melt the one table spoon of ghee in a vessel. First fry the chopped cashews, chopped almonds and then raisins to the light brown color. Now take them out and set aside. In the same pan, add and fry the carrot paste for few minutes. Then add the milk and cook for 5 minutes. Add the sugar and cardamom powder and cook for another 5 minutes and add the fried nuts. Switch off the flame and serve hot or chilled.

Other Names : Carrot Payasam, Carrot Milk, Carrot Kheer.

Kobbari Borugulu ~ Puffed Rice with Coconut

Kobbari Maramaralu ~ Puffed Rice with CoconutIngredients :Puffed Rice : 2 to 2 ½ cups
Chopped fresh coconut : ½ cup
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Peanuts : 1 tbsp
Curry Leaves : 1 stem
Green Chillies : 3
Whole Red Chillies : 2
Oil : 1 tbsp
Cashews : 5 to 10
Salt to taste

Method :

Soak the puffed rice in water for 2 minutes and drain it to remove all excess water and set aside. Grind the coconut pieces into paste and keep aside. Heat one tablespoon of oil in a vessel. Add the mustard seeds,chana dal, urad dal , peanuts and let them splutter. When the seeds stop popping, add the cashews, green chillies, curry leaves and red chillies and fry for few seconds. Then add the soaked puffed rice, coconut and salt to it. Mix well and cook for two minutes. Turn off the heat and serve.