Potlakaya Ulli Karam ~ Snake Gourd with Spiced Onion

September 20, 2010

Potlakaya Vulli Karam Koora ~ Snake Gourd With Spiced OnionIngredients :

Snake Gourd : 1
Onion : 2 big sized
Mustard Seeds : 1 tsp
Chana Dal : 1 tsp
Urad Dal : 1 tsp
Turmeric : ¼ tsp
Dry Red Chillies : 5 to 7
Curry Leaves : 2 stems
Salt to taste
Oil : 2 tbsp

Method :

Wash and chop the snake gourd into small pieces and set aside. Peel and chop the onions into small pieces and keep them aside. Heat two teaspoons of oil in a pan. Add and fry the onions till they get light golden color. Now add the red chillies and let them fry few seconds. Switch off the flame and allow it to cool. Grind the fried onions and chillies into a paste and set aside. Heat oil in a frying pan and add the mustard seeds, chana dal, urad dal and let them splutter. When the seeds stop popping, add the curry leaves and fry for few seconds. Then add the chopped snake gourd, salt and turmeric to it. Mix well, cover with a lid. Let it cook completely. When it's done, add the onion paste and fry for few minutes. Switch off the flame and serve with rice or roti.

Ragi Sunnundalu ~ Finger Millet Jaggery Balls

September 19, 2010

Raagi Sunni Vundalu ~ Finger Millet LaddooIngredients :

Finger Millet Flour (Ragi Flour) : 1 cup
Grated Jaggery : 1 cup
Melted Ghee : ½ cup

Method :

Dry roast the ragi flour for 5 minutes. Don't burn them. Switch off the heat once the color changes. Let it cool completely. Grind the ragi flour and grated jaggery together. Take it out in a wide bowl and add the melted ghee and mix well. Divide into equal portions and shape them into round balls.

Other Names : Raagi Sunnundalu, Ragi Sunni, Raagi Unde, Ragi Laddu.

Mokkajonna Aavada ~ Corn Fritters In Tempered Yogurt

September 18, 2010

Mokkajonna Aavadalu ~ Corn Dahi VadaIngredients :One Corn Cob
Corn Flour : 2 tbsp
Fresh Yogurt : 2 to 3 cups
Green Chilies : 3 or 4
Ginger : 1" piece
Mustard Seeds : ¼ tsp
Cumin Seeds : ¼ tsp
Urad Dal : ¼ tsp
Curry Leaves : 2 stems
Dry Red Chillies : 2
Fresh Coriander Leaves
Sat to taste
Oil

Method :Heat oil in a pan and add the mustard seeds, cumin seeds, urad dal and let them splutter. When the seeds stop tossing, add the curry leaves and green chillies and fry for few seconds. Switch off the flame and allow it to cool. Now add this seasoning and salt to the yogurt. Mix well and keep aside. Grind the corn kernels along with green chillies and ginger into a smooth or coarse paste. Now add the corn flour and salt to it and mix well. Heat oil in pan. Apply a little oil or water on your fingers. Take lemon size ball of this batter, flatten them a little, make a hole in the middle. Deep fry them till they turn golden brown color. Dip the vada in yogurt mixture. Keep aside for 5 minutes. Garnish with fresh coriander leaves and serve.

Other Names : Mokkajonna Perugu Vadalu, Corn Dahi Vada, Mokkajonna Avada, Corn Fritters in Tempered Curd.

Tomato Methi Curry

September 17, 2010

Tomato Menthi Koora ~ Tomato and Fenugreek Leaves Curry
Ingredients :Tomatoes : 3
Fenugreek Leaves (Methi Leaves) : 2 small bunches
Onion : 1 big sized
Mustard Seeds : 1 tsp
Chana Dal : 1 tsp
Urad Dal : 1 tsp
Curry Leaves : 2 stems
Turmeric Powder : ¼ tsp
Red Chilli Powder : ½ to 1 tsp
Sugar : 1 tsp
Oil : 1 tbsp
Salt to taste

Method :

Wash the fenugreek leaves and discard the stems. Wash and chop the tomatoes into small pieces and set aside. Peel and chop the onion into small pieces. Heat one table spoon of oil in pan and add the mustard seeds, chana dal, urad dal and allow them splutter. When the seeds stop tossing, add the curry leaves and chopped onions to it and fry for two minutes. Now add the chopped tomatoes, salt, methi leaves, turmeric powder and little water. Cover and cook till tomatoes are pulpy. Then add the red chilli powder and sugar. Mix well and fry for few minutes. Switch off the flame and serve with steamed rice or roti.

Palli Podi Recipe ~ Andhra Style Peanut Podi Recipe {Video}

September 16, 2010

Palli Podi Recipe - An easy, delicious, healthy and versatile Andhra style peanut podi for idli, dosa or rice.

Palli Podi or Verusenaga Podi or Peanut is a super simple Andhra podi recipe for idli, dosa or steamed rice. I have prepared this podi with garlic. If you don't like garlic, you may skip it. This can be made in bulk and store in an airtight container for more than a month.

Few More Peanut Recipes:

Andhra Peanut Podi Recipe Video Below:

If you like this recipe of peanut podi, please consider rating it in the comment section.

Print Recipe

5 from 1 vote

Palli Podi ~ Spiced Peanut Powder Recipe

How to make Andhra Style Peanut Podi Recipe with step by step photos and full video. An easy and delicious podi recipe for idli, dosa or steamed rice.

Prep Time5

Cook Time15

Total Time20

Course: Condiments

Cuisine: Andhra, Indian, South Indian

Keyword: authentic, Traditional

Servings:

Calories: 170kcal

Author: Hari Chandana Ponnaluri

Ingredients

2 cups Peanuts / Groundnuts
½ cup Dry Coconut Pieces
1.5 tablespoon Red Chilli Powder or as needed
4-5 Garlic Cloves
½ teaspoon Cumin Seeds (optional)
Salt to taste

Instructions

Dry roast the peanuts over medium flame until brown color and their skin cracked.
Let them cool completely and rub them with your hands to remove the husk.
Transfer the roasted peanuts, chopped dry coconut pieces, cumin seeds, salt, chilli powder and garlic cloves to a mixer jar.
Pulse or slowly grind to a coarse powder and store in an airtight container.
Serve with idli, dosa or steamed rice with a dollop of ghee.

Video

Notes

Adjust the red chilli powder according to your taste.

You can also use dry red chillies instead of chilli powder

Nutrition

How to Make Palli Podi with Step by Step Photos:

In a heavy bottomed pan, add the peanuts and dry roast them over medium flame until brown color and their skin cracked. Keep stirring to roast them evenly.

When they are done, transfer them to a plate and let them cool completely.

Rub the roasted peanuts with your hands to remove the husk. This is an optional step. If you don't want to remove the skins, you can skip this step.

Transfer the roasted peanuts, dry coconut pieces, peeled garlic cloves, salt and red chilli powder to a blender or mixie jar. Pulse the mixer for a few times until you get a coarse powder. The process of grinding should be slow to avoid the podi or powder being sticky.
If you are not confident enough, you can add a handful of roasted bengal gram to prevent the stickiness.

Store in an airtight container and serve with idli, dosa or steamed rice with a dollop of ghee.

Dabbakaya Pulihora (Chitrannam) ~ Indian Grapefruit Rice

September 15, 2010

Dabbakaya Pulihora (Chitranna) ~ Indian Grapefruit RiceIngredients :

Cooked Rice : 3 to 4 cups
Indian Grapefruit (Dabbakaya) : 1
Mustard Seeds : 1 tsp
Chana Dal : 1 tsp
Urad Dal : 1 tsp
Curry Leaves : 2 stems
Dry Red Chillies : 4 or 5
Green Chillies : 3
Groundnuts : 1 tbsp
Cashews : 10
Turmeric Powder : ½ tsp
Salt to taste
A Pinch of Hing
Oil : 2 tbsp

Method :

Heat two table spoons of oil in a vessel. Add the mustard seeds, chana dal, urad dal and groundnuts and fry them. When the seeds stop popping, add the green chillies, cashews, red chillies, curry leaves, turmeric and hing and fry few minutes. Switch off the flame and add the cooked rice salt and indian grapefruit juice. Mix very well. Pulihora is ready to serve.

Venna Goleelu ~ Spicy Butter Balls

September 14, 2010

Venna Goleelu ~ Spicy Butter Balls
Ingredients :Maida : 1 cup
Rice Flour : ¼ cup
Butter : ¼ cup
Red Chilli Powder : 1 tsp
Ajwain Seeds : ½ tsp
A Pinch of cooking soda
Salt to taste
Oil

Method :Mix the maida with rice flour, butter, salt, ajwain, red chilli powder and cooking soda. Add warm water, make a soft dough. Cover with a lid and set aside for 1 hour. Divide the dough into peanut size portions and shape them into round balls. Heat the oil for deep frying. Deep fry the dough balls on low flame till crisp and golden color. Remove from the oil and let them cool completely. Store in a airtight container.

Corn Kofta Curry

September 13, 2010

Ingredients :Corn Kernels : 1 cup
Handful of groundnuts
Green Chillies : 2
Coriander seeds : 1 tbsp
Onions : 2 big sized
Tomato : 2 or 3
Ginger Garlic Paste : 1 tsp
Garam Masala : 1 tsp
Cinnamon Stick : 1" piece
Cloves : 3 or 4
Cumin Seeds : 1 tsp
Turmeric Powder : ¼ tsp
Grated Coconut : 1 tbsp
Red Chilli Powder : 1 tsp
Corn Flour : 2 tbsp
Salt to taste
Oil

Method :

To Prepare the Koftas :

Peel and chop the one onion into small pieces and keep aside. Grind the corn kernels along with green chillies a smooth or coarse paste. Add the chopped onions, salt and corn flour to it. Mix well and divide the dough into small round balls. Heat oil in a pan and deep fry the dough balls till crisp and golden color. Remove from the oil and set aside.

To Prepare the Gravy :

Peel and chop the another onion into small pieces and set aside. Heat one table spoon of oil in a heavy bottomed pan and fry the coriander seeds, groundnuts, cumin seeds, cloves and cinnamon stick till they turn light brown color. Switch off the flame and allow them to cool. In the same pan, add the onions and fry for 2 or 3 minutes. Finally add the grated coconut and turn off the flame. When it cools down, add the roasted spices and grind into a paste. Now add the tomatoes to it and grind into a fine paste.

Heat two table spoons of oil in pan. Add and fry the ginger garlic paste for few minutes. Then add the ground masala, turmeric powder, salt, red chilli powder, garam masala and two cups of water to it. Bring to a boil, then reduce flame and cook for 5 minutes. When the oil comes out, add the deep fried koftas and chopped coriander leaves. Serve hot with rice or roti.

Putnala Pappu Vundalu ~ Roasted Gram Laddoo

September 12, 2010

Putnaala Pappu Laddu ~ Roasted Gram LaddooIngredients :

Split Roasted Gram : 1 cup
Sugar : ½ cup
½ cup of Ghee or 2 tablespoon of Warm Milk
Cardamom : 3 pods
Cashews : 10

Method :

Heat two teaspoons of ghee and fry the cashews until light golden color. Grind the roasted gram into fine powder and set aside. Grind the sugar and cardamom seeds into fine powder using a spice blender. Add the powdered sugar, ghee or warm milk and cashews to the roasted gram powder and mix well. Divide into equal portions and shape them into round balls.

Other Names : Pottukadalai Urundai, Hurigadale Unde, Maa Ladoo, Gulla Senagapappu Laddoo, Veyinchina Senagapappu Undalu, Dalia Laddu, Pottu Kadala Laddoo.

Cracked Wheat Pulihora with Lemon

September 11, 2010

Godhuma Nooka Nimmakaya Pulihora ~ Cracked Wheat Pulihora with LemonIngredients :

Cracked Wheat / Godhuma Rava : 1 cup
Lemon : 1
Groundnuts : 3 tsp
Cashews : 5 to 10
Mustard Seeds : 1 tsp
Chana Dal : 1 tsp
Urad Dal : 1 tsp
Green Chillies : 2 or 3
Dry Red Chillies : 3 or 4
Curry Leaves : 2 stems
Turmeric Powder : ½ tsp
Oil : 2 tbsp
A pinch of hing
Salt to taste

Method :

Pressure cook the cracked wheat in two cups of water till 3 or 4 whistles. Turn off the flame and wait until the pressure go off. Heat two table spoons of oil in a wide vessel. Add the mustard seeds,chana dal, urad dal and groundnuts and fry them. When the seeds stop tossing, add the green chillies, cashews, red chillies, curry leaves and hing and fry for few minutes. Now add the boiled wheat and salt. Mix very well and switch off the flame. Add the lime juice to it and mix well. Pulihora is ready to serve.

Aratikaya Senagapindi Vepudu ~ Plantain with Besan

September 9, 2010

Ingredients :Plantain : 1
Besan (Gram Flour) : 2 tsp
Red Chilli Powder : ½ to 1 tsp
Turmeric powder : ¼ tsp
Oil : 2 tbsp
Salt to taste

Method :

Wash, peel and chop the plantain into small pieces. Heat two table spoons of oil in a pan and add the plantain pieces, salt and turmeric powder and mix well. Cover with a lid and cook for few minutes. Open the lid and let them fry until crisp and golden color. Now add the besan and red chilli powder to it and fry for two minutes. Serve hot with steamed rice and dollop of ghee.

Mokkajonna Ullikadala Vadalu ~ Corn And Spring Onion Vada

September 8, 2010

Mokkajonna Vullikadala Garelu ~ Corn And Spring Onion Vada
Ingredients :Corn Cob : 1
Spring Onions : 1 bunch
Green Chillies : 3 to 5
Salt to taste
Oil

Method :

Wash and chop the spring onions into small pieces. Grind the corn kernels along with green chillies and salt into a smooth or coarse batter. Now add the chopped spring onions to it and mix well. Heat oil in a wide frying pan. Apply a little oil or water to your fingers. Take small lemon size ball of this batter, flatten them a little and deep fry them in hot oil till they turn golden color. Remove from the oil and serve hot with mint chutney or tomato ketchup and a cup of tea.