Saggubiyyam Vadiyalu ~ How to Make Sabudana Fryums Recipe ~ Sago Papads

June 2, 2010

Deep Fried Saggubiyyam Vadiyalu ~ Sabudana papad

Ingredients :

Sago / Sabudana : 1 cup
Water: 6 cups
Green Chillies: 5
Salt to taste

Papads drying under sunlight

Method:

1. Soak the sago in water for 5 to 10 minutes and drain all the water.
2. Put the soaked sago and 6 cups of water in a pressure cooker and cook till 3 whistles.
3. Turn off the heat and wait until the pressure goes off. Now remove the cooked sago from the cooker and let it cool completely.

4. When it cools down, add salt and green chilli paste. Mix very well.
5. Make round papads with a spoon on a plastic sheet and let it dry in the hot sunlight.
6. When dried well, store in an airtight container.
7. Deep fry the sago papad in hot oil before serving.

Chitti Vadiyalu ~ Sun Dried Urad Dal Papads

June 1, 2010

Chitti Vadiyalu ~ Small Urad dal PapadsIngredients :Urad Dal : 1 cup
Red Chilli Powder : 1 tsp
Salt to taste
A pinch of hing ( optional )

Method :

1. Wash and soak the urad dal for 6 hours.
2. Wash, drain and grind the soaked urad dal into a smooth and thick batter with very little water.
3. Add salt, red chilli powder and a pinch of hing to it and beat well.

Vadiams Drying Under Hot Sun
4. Make very small rounds on a plastic sheet and let it dry in the sun light.

Sun dried Vadiyams
5. Once they are dried remove from the sheet and store in a air tight container.

Deep Fried Chitti Minapa Vadiyalu
6. Deep fry the dried vadiyalu in hot oil before serving. Serve the vadiyalu with rice, dal and sambar. You can store it for a year.

Dry Fruits Laddu ( Dry Fruits Balls )

May 31, 2010

Ingredients for dry fruits ladoo
Ingredients :Seedless Dates : 10
Almonds : 10
Cashew nuts : 10
Raisins : 10
Pistachios : 10

Method :Chop the dates and raisins into small pieces and keep it aside. Chop the cashew nuts and pistachios into small pieces. Soak the almonds in water for 5 minutes. Take out the almonds and remove the skin and let it dry completely. Chop the almonds into small pieces. Dry roast the chopped almonds, chopped cashews and chopped pistachios for a few minutes. Take out the roasted nuts and cool them. Combine the roasted nuts, raisins and dates and mix very well. Then shape into round balls. Store in a air tight container.

Dry Fruits Laddoo / Dry Fruits Balls

Karivepaku Podi ~ Spicy Curry Leaves Powder

May 27, 2010

Karivepaku Podi or Karivepaku KaramIngredients :

Curry leaves : 2 cup
Coriander seeds : 3 tbsp
Chana dal : 3 tbsp
Urad dal : 2 tbsp
Red chillies : 8
Tamarind : small lime sized
Salt to taste
Oil : 4 tsp

Method :

Remove the stems from the curry leaves and wash them. Let it dry completely. Heat oil in a pan and add coriander seeds, chana dal, urad dal and finally red chillies to light golden color. Remove from the flame and allow it to cool. In the same add one tea spoon of oil and put curry leaves. Roast them for a few minutes. Remove from the heat and let it cool down. Grind the roasted spices, salt and tamarind to a coarse powder. Finally add the roasted curry leaves to the spices powder and blenderise it again. Serve with dosa, idli or hot steamed rice and ghee.

Raw Mango Rasam

May 25, 2010

Raw Mango Rasam is a light, tangy and delicious South Indian soup made with green mangoes, spices and herbs. It's an easy and comforting dish that pairs perfectly with hot steamed rice. A must-try summer recipe when raw mangoes are in season.

A pot of raw mango rasam topped with a cilantro leaf and placed on a banana leaf

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What is mango rasam?

Mango rasam is a light, tangy and flavorful South Indian dish made with raw green mangoes, spices, and herbs. It is also known as manga rasam, mangai rasam, mavinakayi saaru and mamidikaya charu. If you've never had rasam before, think of it as a lightly spiced broth or soup typically served with white rice. It can also be enjoyed on its own like a warm and comforting soup.

There are many varieties of traditional rasam recipes such as drumstick rasam, tomato rasam, and lemon rasam. Traditionally, rasam is made with tamarind extract for sourness, but we are using raw mango in this variation. In many South indian homes, rasam is a staple because it is light, easy to digest, and pairs wonderfully with rice and a simple vegetable stir-fry such as Vazhakkai Podimas, Jackfruit Seeds Stir Fry, Aratikaya Vepudu, Dondakaya Kobbari Karam, and Seppankizhangu Varuval.

Ingredients & Substitutions

Ingredients needed to make South Indian mango rasam recipe

Raw Mango - Use unripe green mangoes for the best tangy flavor. Do not use ripe or semi-ripe mangoes that are sweet. If you don't have raw mangoes or are looking for a similar flavor, you can swap them with dried green mango pieces or amchur powder.

Rasam Powder - It's a South Indian spice blend made with roasted spices like coriander seeds, red chilies, cumin and black pepper. You can use homemade or store-bought rasam powder. If you don't have it, replace it with freshly ground cumin-black pepper powder for a similar flavor.

Spices - You will need some mustard seeds and cumin seeds for tempering. They will add an authentic aroma and depth. Do not skip mustard and cumin seeds.

You will also need a small amount of turmeric powder, which adds a lovely color and earthy flavor.

Herbs - Fresh curry leaves and cilantro (coriander leaves) are essential to make any variety of South Indian rasam. You can skip one of them, though the flavor won't be the same.

Top angle of mango rasam in a yellow pot on a banana leaf.

Variations:

With dal - Add a little cooked and mashed toor dal (pigeon peas) to make the rasam healthy and filling. It also makes it slightly thicker.

Without rasam powder - If you don't have rasam powder handy, just grind black pepper, cumin seeds and dried red chili into a quick spice mix.

With tomato - If you are a lover of classic tomato rasam, feel free to add a finely chopped tomato while boiling.

How to make Mango Rasam

cooking mango pieces with water in a sauce pan.

Wash, peel and chop the raw mango into cubes. Add enough water to cover the pieces and cook covered until they turn soft.

Once they are cooked well, turn off the heat.

mashing cooked mango using a potato masher

Mash it using a potato masher until smooth or chunky. You can also grind it to a smooth paste using a blender.

spices, herbs and water added to the mashed green mangoes in a sauce pan

Add 3 cups of water, salt, jaggery, cilantro, curry leaves, green chili, turmeric powder and rasam powder.

Mix everything well and bring it to a rolling boil.

Tempering mustard seeds and cumin seeds in a small fry pan

Heat oil in a small frying pan or tadka pan. Add mustard seeds and cumin seeds and let them splutter. Add a pinch of hing and turn off the flame.

pouring the tempered mustard seeds and cumin seeds into the green mango rasam

Pour the tempered ingredients over the boiled rasam and combine well. Serve hot with rice.

Tips & Notes:

Choose a firm and raw (unripe) mango for the best flavor. It should be tangy but not too fibrous. You may need to add more or less depending on the sourness of the mangoes.

You can also cook the mangoes in a pressure cooker for 2-3 whistles.

Mash the cooked mango either smooth or chunky, depending on your preference. If you want it very smooth, grind it using a blender.

Adjust the spiciness and sweetness by adding more jaggery and green chilies.

Avoid boiling too long for the best flavor.

green mango rasam in a large yellow soup mug on a banana leaf

Storage suggestions:

It stays fresh for 2 days if stored in the refrigerator. Store it in an airtight container and keep it in the refrigerator.

Reheat it gently on the stovetop whenever you want to serve.

Serving suggestions:

The classic way to enjoy rasam is by pouring it over hot steamed rice with a little bit of ghee. It also tastes great with a side of papad, potato fry or potato chips.

It can also be served as a warm soup.

More South Indian recipes:

If you tried this Mango Rasam Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments. Thanks for visiting my blog today!

Print Recipe

Raw Mango Rasam

Raw Mango Rasam is a light, tangy and delicious South Indian soup made with green mangoes, spices and herbs. It's an easy and comforting dish that pairs perfectly with hot steamed rice. A must-try summer recipe when raw mangoes are in season.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish, Soup

Cuisine: South Indian

Keyword: mango rasam recipe, South Indian Food

Servings:

Calories: 53kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 Cup Raw Mango Cubes 1 medium green mango
½ Teaspoon Mustard Seeds
½ Teaspoon Cumin Seeds
A Pinch of Hing
1-2 Sprigs Curry Leaves
2 Teaspoons Rasam Powder
1 Tablespoon Jaggery or as needed
1 Teaspoon Oil
¼ Teaspoon Turmeric Powder
1 Green Chili
3-4 Cups Water
2 Tablespoons Cilantro
Salt to taste

Instructions

Wash, peel, and chop the raw mango into small cubes. Add just enough water to cover the pieces and cook covered until the mango turns soft.
Once cooked, mash the pieces well using a potato masher or blend them into a smooth pulp using a blender.
Add 3-4 cups of water, turmeric powder, salt, jaggery, rasam powder, green chili, cilantro and curry leaves to the mashed mangoes.
Mix everything well together and bring it to a rolling boil.
Heat a small pan or tadka pan with oil. Add cumin seeds and mustard seeds and let them crackle. Add a pinch of hing and remove it from the flame.
Pour this tempering over the rasam and mix well.
Serve with rice.

Video

Notes

Choose a firm and unripe green mango for the best results.

Adjust the green chilies and jaggery according to your taste.

Add more or less water to get the desired consistency.

Nutrition

Tomato Pappu Recipe - Andhra Style Tomato Dal Recipe

May 24, 2010

Tomato Pappu Recipe - Andhra Style Tomato Dal Recipe for roti or rice.

tomato dal recipe, how to make tomato dal, andhra tomato pappu recipe, tomato pappu andhra style

Tomato Dal, Cabbage Moong Dal Curry & Drumstick Rasam

What is Tomato Pappu?

Tomato Pappu is a traditional lentil-based dish from Andhra Pradesh and it is a staple side dish in every home. "Pappu" means Dal or lentils in the Telugu language. This recipe is a Telugu brahmin style Pappu that requires no onion and no garlic. We need just a handful of ingredients to prepare this flavorful Andhra pappu.

Can I add onion and garlic to it?

You can! just add chopped onion to the pressure cooker and cook it along with lentils and tomatoes or you can saute them with a spoon of oil and add them to the prepared dish.

If you love garlic flavor, chop or crush 1-2 garlic pods and add them in the seasoning / popu / tadka. Make sure not to burn them.

Which lentils are best for this recipe?

Traditionally, we use split pigeon peas also known as toor daal and kandipappu. It is equally delicious with red lentils or masoor dal.

It is vegan?

Yes, it is a naturally vegan-friendly dish. Just skip adding ghee or clarified butter on top while serving.

Serving suggestions:

This dish is very comforting, tangy and mildly spiced and tastes great with steamed rice with a dollop of ghee (skip ghee if you are vegan).

Pair it up with some papadam or crispy potato fry for a great meal.

Tips to make the best Tomato Pappu:

Do not use more water than required. The consistency of the Pappu should not be like sambar or soup.
If you are using sour tomatoes, you will need less tamarind. Adjust accordingly.
Simmer the dal and tamarind extract together at least for 5 minutes to get rid of the rawness of the tamarind.
Do not skip adding coriander leaves, curry leaves and hing, they give the real flavor to the dal.
Always add hing at the end in the tadka or seasoning to prevent it from burning.
Red chilli powder will give a nice color. If you love green chillies, skip chilli powder and add more green chillies.

Variations:

with onion and garlic: Adding onion and garlic or only onion will create a completely new dish with different flavors.

cooking tomatoes separately: I have pressure cooked the tomatoes along with lentils in this recipe. But you can also saute them separately with a little bit of oil until they are mushy and mix it with cooked lentils.

substituting tamarind: If you don't have tamarind or tamarind paste in hand, you can replace it with 1-2 tablespoons of lemon juice. However, you don't need to cook the lemon juice. Squeeze some lemon juice after turning off the flame. Lemon juice will reduce the shelflife though.

How long will it keep in the fridge?

It stays fresh in the fridge for 2 days.

Can I freeze tomato dal?

The answer is YES!

Transfer it to an airtight or freezer-safe container immediately after cooling down the dal. Freeze immediately for a couple of months.

Step by step preparation:

Cooking dal and tomatoes in a pressure cooker

Wash and chop the tomatoes. Rinse the lentils.
Combine the chopped tomatoes, lentils, slit green chillies, turmeric powder and one cup water in a pressure cooker. If you want to add onion, you can add it at this stage.

pressure cooked dal and tomatoes for making tomato pappu

Pressure cook for 3 whistles. Remove from the flame and wait until the pressure goes off.
Soak the tamarind in water for 10 minutes. Squeeze the extract out of it and set aside.

Add the tamarind extract, salt and red chilli powder to the cooked lentil-tomato mixture. Add water to adjust the consistency.
Mix everything well and simmer for 5 minutes.

When it is done, add chopped coriander leaves and mix well.
Turn off the flame and keep it aside.

Heat oil in a pan for seasoning. Add mustard seeds, urad dal, chana dal and cumin seeds and let them splutter. When they are golden brown, add red chilli, curry leaves and hing and saute for a couple of seconds.
Turn off the flame and pour the tempered ingredients over the prepared dal.

Combine well and serve hot with rice or roti.

Few More Dal Recipes on the blog:

How to make Andhra Tomato Pappu recipe video below:

Print Recipe

Tomato Pappu Recipe - Andhra Style Tomato Dal Recipe

How to Make Andhra Style Tomato Dal or Tomato Pappu Recipe with step by step photos and video.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: Andhra, Indian, South Indian

Keyword: andhra recipes, Dal Recipes, South Indian Food

Servings:

Calories: 129kcal

Author: Hari Chandana Ponnaluri

Ingredients

½ cup Toor Dal / Split Pigeon Peas
1.5 cup Chopped Tomatoes
3 Green Chillies
small lemon sized ball Tamarind
½ teaspoon Red Chilli Powder or as needed
½ teaspoon Mustard Seeds
½ teaspoon Chanan Dal
½ teaspoon Urad Dal
¼ teaspoon Cumin Seeds
1 Sprig Curry Leaves
2 Sprig Coriander Leaves finely chopped
1 Dried Red Chilli
¼ teaspoon Turmeric Powder
⅛ teaspoon Hing / Asafoetida
2 teaspoon Oil
Salt to taste

Instructions

Put the rinsed toor dal, chopped tomato, turmeric, green chillies and one cup of water in a pressure cooker and cook for 3 whistles.
Switch off the flame and wait until the pressure goes off.
Soak the tamarind in water for 10 minutes. Squeeze the extract out of it and set aside.
Add the red chilli powder, salt, tamarind extract and water (adjust to desired consistency) to the cooked dal and let it simmer for 5 minutes.
Add the chopped coriander and combine it well.
Turn off the flame.
Heat oil in a pan for seasoning. Add the mustard seeds, urad dal, chana dal and cumin seeds and let them splutter.
Add the curry leaves, hing, and red chilli and stir for a couple of seconds.
Switch off the flame and add the seasoned ingredients to the prepared dal.
Mix well and serve hot with rice or roti.

Video

Nutrition

Cabbage Kootu

May 23, 2010

Ingredients :Chopped Cabbage : 1 cup
Chana dal : ½ cup
Grated fresh coconut : ½ to 1 cup
Tomato : 1
Onion : 1
Green Chillies : 3
Red Chilli : 1
Mustard seeds : ½ tsp
Cumin seeds : ½ tsp
Black pepper powder : ½ tsp
Red chilli powder : ½ tsp
Oil : ½ tsp
A pinch of turmeric powder
A pinch of hing
Few Curry leaves
Salt to taste

Method :Soak the chana dal in water for 15 minutes. Put the chopped cabbage , soaked chana dal, Onion pieces, tomato pieces, turmeric and 2 cups of water in a pressure cooker. Cook till 4 whistles. Turn off the flame and wait until the pressure go off. Then remove the cooked dal from the cooker. Add salt and red chilli powder and let it cook for 10 minutes. Now add grated coconut and pepper powder. And cook for another 2 minutes. Remove from the flame. Heat oil in a pan for seasoning. Add mustard seeds and cumin seeds and let them splutter. When they start to splutter add hing, red chilli & curry leaves and stir for a few seconds. Remove from the heat and pour over the cooked lentil and cabbage mixture. Mix well and serve hot with steamed rice and dollop of ghee.

Check out other recipes of Cabbage here
Back to Recipe Index

Apple Halwa

May 21, 2010

Seema Regi Pandu Halwa ~ Apple Halva
Ingredients :Apples : 4
Milk : 2 cups
Sugar : 1 cup
Ghee : 3 to 4 tbsp
Cardamom powder : ½ tsp
Cashew nuts

Method :Wash and peel the apples and cut into pieces. Grind the apple pieces to a smooth paste without adding water. Keep it aside. Melt the ghee in a wide pan. Add and fry cashew nuts to light golden color and keep aside. In the same pan, add 1 table spoon of ghee and put the apple pulp. Let it fry for a few minutes. Add milk and stir properly. When the milk evaporates add sugar, ghee and fried cashew nuts. Cook for sometime till the water from the sugar evaporates. When the pulp thickens add a little ghee and cardamom powder. Mix well. Remove it from the flame and spread in a greased dish.

Chintha Chiguru Podi ~ Spicy Tender Tamarind Leaves Powder

May 20, 2010

Chintha Chiguru Podi ~ Spicy Tender Tamarind Leaves PowderIngredients :

Tender Tamarind Leaves : 100 gms
Ground nuts : 4 tsp
Coriander seeds : 2 tsp
Chana dal : 2 tsp
Red Chillies : 8 - 10
Garlic pods : 2
Oil : 2 tsp
Salt to taste

Method :

Remove the stems from the tamarind leaves and wash them. Let it dry completely. Heat one teaspoon of oil in a heavy bottomed pan add and fry ground nuts, coriander seeds, next chana dal and finally red chillies to light brown color. Remove from the flame and allow it to cool. In the same pan add one teaspoon of oil and put the tamarind leaves. Roast the tender tamarind leaves until they turn crisp but don't burn them. Remove from the heat and let it cool down. Grind the roasted spices, salt and garlic to a coarse powder. Finally add roasted tamarind leaves to the spices powder and blenderise it again. Serve with steamed rice, dosa or idli.

Majjiga Mirapakayalu ( Oori Mirapa ) ~ Sun Dried Chillies

May 19, 2010

Ingredients :Green Chillies : ¼ kg
Sour Buttermilk : ¼ kg
Turmeric powder : ¼ tsp
Salt : 2 tsp

Method :

1. Wash and slit the green chillies and keep it aside.
2. Pour the sour buttermilk in a wide vessel. Add salt, turmeric powder and slit green chillies to it.
3. Mix well and soak them for 3 to 4 days. Remove the green chillies from the salted buttermilk. Place on the plastic sheet and let it dry in the sunlight.

Dahi Mirchi / Vuppu Menasinakayi / Mor Milagai
4. Once they are dried remove from the sheet and store in the airtight container.

5. Fry the dried chillies in hot oil before serving. Serve with dal or sambar.

Vullipaya Senagapindi Kura ~ Onions Curry With Besan

May 18, 2010

Ullipaya Senagapindi Koora ~ Onion Curry With Gram Flour
Ingredients :Onions : ¼ kg
Gram flour (besan) : 2 tsp
Green chillies : 3 - 4
Mustard seeds : ¼ tsp
Chana dal : ½ tsp
Urad dal : ½ tsp
Turmeric powder : ¼ tsp
Salt to taste
Few curry leaves
Oil : 2 tsp

Method : Peel the onions and cut them into medium pieces. Heat oil in a pan and add the mustard seeds, chana dal, urad dal. When they start to splutter add curry leaves, chopped green chillies, onion pieces, turmeric, salt and little water. Mix well, cover with a lid. Let it cook on a medium flame for 10 to 15 minutes. Dilute the gram flour in the water. Then add this besan mixture to the curry and mix well. Let it cook for another few minutes. Remove from the flame and serve with hot poori or roti.

Few More Curry Recipes on the blog:

Cabbage And Raw Mango Chutney

May 17, 2010

Cabbage Mamidikaya PachadiRecipe Courtesy : Mrs. Sowbhagya Lakshmi NandirajuIngredients :

Chopped Cabbage : 1 cup
Small size raw mango : 1
Red Chillies : 5
Chana dal : 2 tsp
Urad dal : 1 tsp
Mustard seeds : ½ tsp
Few fenugreek seeds
Oil : 3 tsp
Salt to taste
A pinch of hing

Method :

Wash and peel the mango and cut into small pieces and keep it aside. Heat one teaspoon of oil in a pan Add and fry chana dal, urad dal, fenugreek seeds, mustard seeds, next red chillies and finally hing to light brown color. Remove from the flame and allow it to cool. In the same pan, add two teaspoons of oil and put the chopped cabbage and fry for a few minutes. Remove from the flame and let it cool completely. Grind the cabbage, mango pieces and roasted spices and salt to a coarse paste adding a little water. Serve with steamed rice, dosa or idli.