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    Home » Recipes

    Chitti Vadiyalu ~ Sun Dried Urad Dal Papads

    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.

    Mamidikaya Charu ~ Raw Mango Rasam

    May 25, 2010

    Mamidikai Charu ~ Mango Rasam
    Ingredients :Raw mango : 1
    Mustard seeds : ½ tsp
    Cumin seeds : ½ tsp
    Rasam Powder : 1 tsp
    Chopped fresh coriander leaves
    Red chilli : 1
    Green chillies : 3
    Grated jaggery : 1 tsp
    Turmeric powder : ¼ tsp
    Oil : ½ tsp
    Salt to taste
    A pinch of hing

    Method :Wash, peel and cut the mango into medium size pieces. Put the mango pieces, turmeric and half cup of water in a pressure cooker. Cook till 3 or 4 whistles. Turn off the flame and wait until the pressure go off. Then remove the mango pieces from the cooker. When it cool down, mash the mango pieces with fingers or masher. Put the mango pulp, salt, rasam powder, grated jaggery, green chillies, chopped coriander leaves and 2 – 3 cups water in a heavy bottomed pan. Let it cook for 10 to 15 minutes on a medium flame and remove from the heat. Heat half teaspoon of oil in a pan and add mustard seeds, cumin seeds. When they start to splutter add hing and red chilli and stir for few seconds. Turn off the flame and pour over the mango rasam. Mix well and serve hot with steamed rice and sun dried chillies.

    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:

    • Chintakaya Pappu
    • Gujarati Dal
    • Moong Dal Tadka
    • Lemon Onion Dal
    • Pumpkin Dal
    • Ash Gourd Dal
    • Cabbage Moong Dal Tadka
    • Dal Chenchki
    • Gongura Pappu
    • Dosakaya Pappu

    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 minutes mins
    Cook Time20 minutes mins
    Total Time25 minutes mins
    Course: Side Dish
    Cuisine: Andhra, Indian, South Indian
    Keyword: andhra recipes, Dal Recipes, South Indian Food
    Servings: 4
    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 tsp Red Chilli Powder or as needed
    • ½ tsp Mustard Seeds
    • ½ tsp Chanan Dal
    • ½ tsp Urad Dal
    • ¼ tsp Cumin Seeds
    • 1 Sprig Curry Leaves
    • 2 Sprig Coriander Leaves finely chopped
    • 1 Dried Red Chilli
    • ¼ tsp Turmeric Powder
    • ⅛ tsp Hing / Asafoetida
    • 2 tsp 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

    YouTube video

    Nutrition

    Calories: 129kcal | Carbohydrates: 20g | Protein: 6g | Fat: 2g | Sodium: 249mg | Potassium: 384mg | Fiber: 9g | Sugar: 3g | Vitamin A: 290IU | Vitamin C: 23.7mg | Calcium: 40mg | Iron: 2.8mg

    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:

    • Mushroom Matar Butter Masala
    • Soya Chunks Curry
    • Kerala Style Okra Stir Fry
    • Gutti Vankaya Kobbari Karam
    • Vazha Pindi Thoran
    • Aloo Ka Rassawala Shaak
    • Saag Aloo

     

    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.

    Gutti Vankaya Masala Kura Recipe – Andhra Stuffed Brinjal Curry

    May 15, 2010

    Gutti Vankaya Masala Kura – Andhra style stuffed brinjal curry with onions, peanuts and spices.

    What is Gutti Vankaya Curry?

    Gutti vankaya curry is a classic and delicious Andhra style curry made with small or baby eggplants, peanuts, onions and spices. It is nothing but stuffed baby eggplants with a special peanut masala or filling and cooked in the peanut sauce.

    Gutti vankaya means “whole eggplants” and it is a way of cooking where the veggies are stuffed with spices and cooked whole. So you will need to cook them whole without chopping them into pieces. Choose small and same sized eggplants to ensure even cooking.

    There are so many variations of making gutti vankaya curry and this one is classic and popular. Check the below links for the variations.

    Gutti vankaya variations:

    • Gutti Vankaya Kobbari Karam
    • Gutti Vankaya Kura Podi
    • Gutti Vankaya Ulli Karam

    Serving suggestions:

    It tastes best when served hot with plain rice.

    It can also be served with roti, naan, jowar roti and ragi roti.

    Step by step preparation:

    • To prepare the filling, peel and chop onion into pieces and set them aside.
    • Heat a teaspoon of oil in a wide pan or wok. Add cloves, cinnamon stick, coriander seeds and peanuts and let them fry over a low-medium flame until they are browned.

    • Add one dried red chilli to the peanuts and saute for another few seconds.
    • Take them out of the pan and set aside to cool completely.

    • In the same pan, add a tablespoon of oil.
    • Add slit green chillies and chopped onion to the pan and saute them until they are transparent and light pink.

    • Add desiccated coconut or grated dry coconut to the sauteed onions and give it a stir. You can also use fresh coconut.
    • Let it cool.

    • Combine the roasted peanuts + spices, sauteed onions, tamarind, turmeric powder, ginger, garlic, jaggery and salt in a blender or mixer jar.
    • Add a little bit of water to it and blend until you get a smooth and thick paste.

    • Wash the baby eggplants or brinjal and make a plus (+) slit on the bottom of the eggplant. Keep one end intact.
    • Carefully stuff them with the ground mixture and set them aside.

    • Heat 2-3 tablespoons of oil in a pan to cook the brinjals.
    • Gently drop the stuffed brinjals into the pan and give it a mix to coat them evenly.

    • Add the remaining ground masala and combine it well.

    • Pour one cup of water and mix well.
    • Cover the pan with a lid and cook on a medium-low flame until brinjals are soft and cooked.
    • Keep stirring in between and add more water to prevent it from burning.

    • Once the brinjals are cooked, add the chopped coriander leaves and mix.
    • Add more water to adjust the curry consistency.

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

    Few more curry recipes:

    • Kadai Mushroom
    • Soya Chunks Masala
    • Badami Paneer
    • Aloo Ka Rassawala Shaak
    • Paneer Capsicum Stir Fry
    • Shahi Paneer
    • Ponnaganti Senagapappu Koora
    • Sorakaya Palu Posina Koora
    • Cucumber Curry
    • Rajma Palak
    • Aratikaya Ulli Karam

    How to make gutti vankaya masala kura recipe with video:

    Print Recipe

    Gutti Vankaya Curry Recipe

    How to make gutti vankaya masala recipe with step by step photos and video. Traditional Andhra style stuffed brinjal curry
    Prep Time10 minutes mins
    Cook Time35 minutes mins
    Total Time45 minutes mins
    Course: Side Dish
    Cuisine: Andhra, Indian, South Indian
    Keyword: andhra recipes, Curry Recipes, Indian Curry Recipes, Traditional
    Servings: 3
    Author: Hari Chandana Ponnaluri

    Ingredients

    • 12 Small Brinjals / Eggplants
    • 1-2 Slit Green Chillies
    • 2-3 tbsp Oil
    • 1-2 tbsp Coriander Leaves

    For the stuffing

    • 1 Dry Red Chilli
    • 2 Small Onions
    • ½ cup Peanuts
    • 1 tbsp Coriander Seeds
    • 2 tbsp Desiccated Coconut / Dry Coconut
    • 1 inch Cinnamon Stick
    • 3-4 Cloves
    • 1 inch Ginger
    • 3 Garlic Cloves
    • 1-2 Green Chillies
    • ¼ tsp Turmeric Powder
    • Tamarind small lemon size ball
    • 1 tsp Jaggery
    • 1 tbsp + 1 tsp Oil
    • Salt to taste

    Instructions

    • To prepare the stuffing, heat a tsp of oil in a pan and add cloves, coriander seeds, cinnamon stick and peanut and fry until golden brown color.
    • Add dry red chilli and fry for a couple of seconds.
    • Take them out of the pan and keep it aside.
    • In the same pan, add one tablespoon of oil and add and saute slit green chillies and chopped onions until they are transparent.
    • Add dry coconut or desiccated coconut to it and give it a mix.
    • Combine the roasted peanuts mixture, sauteed onion, turmeric, ginger, garlic, tamarind, salt and jaggery in a blender and grind to a smooth paste by adding a little water. Keep it aside.
    • Wash the eggplants and make a plus (+) slit on the bottom of the eggplant. Keep one end intact.
    • Now stuff the eggplants with the ground mixture and keep them aside.
    • Heat 2-3 tablespoons of oil in a pan. Place the stuffed eggplants carefully into the pan and give it a mix.
    • Add the leftover filling and one cup of water to the pan.
    • Mix well and cover with a lid.
    • Let it cook over a medium - flame until they are soft and cooked.
    • Keep stirring in between and add more water if needed. Adjust salt if needed.
    • Once they are done, add chopped coriander leaves and serve hot with rice or roti.

    Video

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    I’m Hari Chandana Ponnaluri, the creator, recipe developer, and photographer of Blend with Spices, a food blog where I share flavorful, approachable, and authentic vegetarian recipes from India and beyond..

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