Monday, September 15, 2014

Gongura Pulihora | Gongura Rice | Red Sorrel Leaves Rice

gongura pulihora
Gongura(Red Sorrel leaves) is very famous in Andhra Pradesh especially for its various varieties like Gongura Pacchadi(Gongura chutney),Niluva Gongura Pacchadi(Gongura pickle) and Gongura pappu(Gongura Dal), Rice and also some fusion side dishes to pair with rice or rotis.Whenever I find these greens I never miss a chance to prepare Gongura Pacchadi as it is my DH's favorite.I have not posted any of these famous varieties although I make them quite often. I had earlier posted a recipe of Gongura Pulusu Kura which is a stewed version of Gongura and chana dal which is quite tangy and goes well with rice and Noone Gongura,which is a tempered version of Gongura and can be stored for up to two weeks .
gongura leaves
Gongura Pulihora is slightly a modified version of  Chintapandu Pulihora and is a treat to those Gongura lovers.We get two varieties of Gongura - Red Sorrel leaves (Erra Gongura) and White Sorrel leaves (Tella Gongura which is actually green in color) where the red variety is tangier than the other one. Gongura imparts a nice tart taste to pulihora and makes it taste little different from the regular Chintapandu Pulihora. Try this Gongura Pulihora next time you find these greens, I am sure you will love it.
gongura pulihora

Also check out other Pulihora Recipes in my blog:
gongura pulihora

Gongura Pulihora | Red Sorrel Leaves Rice:
Serves 2
Prep time:10 mins | Cooking time:40 mins | Total time: 50 mins
Cuisine: South Indian | Category: Lunch-Rice Varieties

1 cup Sona Masuri rice or equivalent
1 large bunch Red Sorrel leaves/Gongura
1 tbsp Tamarind Pulp
Salt to taste
1 tbsp Sesame Oil
1 tbsp Oil

to roast and grind:
1 tbsp Sesame seeds
1 tsp Mustard seeds
1/2 tsp Fenugreek seeds
3 Red chillies

to temper:
2 tbsp Oil
1 tsp Mustard seeds
1 tbsp Urad dal
1 tbsp Chana dal
1/4 cup Groundnuts
3-4 light colored long Green chillies,slit
1/2 tsp Turmeric powder 
2 Red chillies
a sprig of Curry leaves
a pinch of strong Asafoetida
to prepare Gongura Rice:
  • Dry roast fenugreek seeds,mustard seeds,red chillies and sesame seeds separately until they are well roasted and remove it and let it cool.

  • Remove the leaves from the stems carefully and wash them properly for 3-4 times.Drain them in the colander until all the water drains away.
  • In the same pan heat 1 tbsp oil and add stemmed and sorrel leaves and fry until they wilt and become slightly mushy,cool the mixture.Add tamarind pulp at the end.

  • Grind the roasted seeds to a fine powder and add sauteed sorrel leaves and grind to a smooth paste.
  • Wash and soak rice for 10-15 mins and cook it in rice cooker or pressure cooker with 2 cups of water until it is done. Let the rice sit for some time and spread it on a wide plate by smearing a tbsp. of sesame oil which helps in keeping the grains separate.
  • Heat 2 tbsp oil in a deep bottomed kadai/pan and crackle mustard seeds. 

  • Add ground nuts and fry them until they turn slight red in color and the skin begins to split.
  • Add chana dal, urad dal, red chillies and slit green chillies and fry until the chillies wilt and the dals turn light golden brown in color.Add curry leaves, asafoetida, turmeric powder and fry half a minute.Add ground gongura mixture and let it cook until it thickens and the oil separates from the edges. It takes 7-8 mins. Switch off the flame and let it cool completely.
  • Reserve some portion(2-3 tbsp) of the gongura mixture we prepared now and add cooled and spread rice along with salt and mix it nicely until everything is neatly incorporated. Now taste the rice and add more gongura mixture or salt as needed and adjust the rice according to your taste buds. Prepare it slightly sour so that it tastes delicious once it is rested for some time. Rest it for an hour at least.
Serve it as a variety rice in your meal or as a meal by itself with Curd Rice/Daddojanam.
  1. Use rice varieties like sona masuri, ponni, jeeraga samba for these kind of rice varieties, I do not suggest basmati rice.
  2. Red Sorrel leaves are slightly tangy hence I added just little bit of tamarind,if you are using green sorrel leaves variety add more tamarind to it.Always make the rice bit tangy so that it will taste nice once it settles down.
  3. You can add roasted and peeled groundnuts at the end to keep them crunchy,but I prefer to add it while frying as I like the taste of groundnuts cooked in tart gongura mixture.
  4. This rice is ideal to pack for travel as well as for lunch box.

    gongura pulihora
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Thursday, September 11, 2014

Nellikai Chutney | Usirikaya Pacchadi with Red Chillies | Gooseberry Chutney

usirikaya pacchadi
Usirikaya Pacchadi (Chutney) is a simple Pacchadi recipe which goes well with plain steamed rice or curd rice or few breakfast varieties like idli and dosa.It can be prepared in no time if we have the preserved Gooseberry chutney ready. I have already posted how to prepare the Niluva Usirikaya Pacchadi (preserved Gooseberry chutney) recipe.
We usually prepares two kinds of Usirikaya Pacchadi one with green chillies and the other with red chillies with minor variations. I have already posted the chutney recipe with green chillies  and today I am posting the chutney recipe with red chillies. This chutney is quite tangy and also an easy accompaniment and tastes nice when mixed with hot rice and ghee.

Usirikaya Pacchadi with Red Chillies recipe:
Serves 3-4
Prep time: 10 mins | Cook time: 5 mins | Total time: 15 mins
Cuisine: South Indian | Category: Accompaniments

3-4 Red Chillies
1/4 tsp Fenugreek seeds
1/4 tsp Mustard Seeds
2 Garlic pods
1 medium Onion,finely chopped
Salt,as required
1/2 tsp Oil

to temper:
2 tsp Oil
1/2 tsp Mustard seeds
5-6 Curry leaves
1 Red chili,broken
a pinch of Asafoetida

  • Dry roast Mustard seeds and remove them.Heat 1/2 tsp oil in a pan and add fenugreek seeds and fry them until red in color and remove them aside.Add red chillies and fry for few seconds until they have blisters.Add garlic pods at the end and just saute it for half a minute and add niluva usirikaya pacchadi to the pan and fry for a minute and remove it.
  • Grind niluva usirikaya(preserved gooseberry) with all the roasted ingredients - red chillies, mustard seeds, fenugreek seeds, garlic pods to a smooth chutney.Now taste it and if you need to add salt then add required quantity to it and grind again.
  • Add finely chopped onion and just grind in whipper mode for half a minute or you can mix it with chutney later.
  • In a small tempering pan heat oil and crackle mustard seeds and add broken red chillies,curry leaves and asafoetida and fry them until they wilt and add this to the chutney.
Serve it with hot rice and ghee and raw onions.
amla chutney
  1. You can mix chopped onion after you grind the chutney or add it while grinding.It is your wish.
  2. The addition of garlic pods is optional.I add it sometimes and skip it sometimes.
  3. If you do not have preserved gooseberry chutney,use the fresh gooseberry and add turmeric powder and salt accordingly.Also slightly fry the gooseberry pieces to remove the raw smell from them. 
If you are interested check other gooseberry recipes here.
nellikai chutney

Thursday, September 4, 2014

Kothimeera Podi | Coriander Leaves Spicy Powder | Podi Recipes

coriander leaves spicy podi
A typical south Indian meal is incomplete without a Podi(spicy powder).We prepare various podi varieties,while few are paired with breakfast others with rice.Mom makes various podi varieties and she always packs a few varieties for me when I visit her.Her Kakarakaya(Bittergourd) podi is quite tasty and is the most favorite one at our home.
Coriander leaves podi is quite flavorful and delicious when mixed with hot steamed rice.Try this coriander podi when you have abundant coriander leaves,you will thank me for introducing this aromatic and flavorful coriander podi to you.
kothimeera karam podi
As I usually stock these podi varieties sometimes it is really helpful on those lazy days.I just prepare steamed rice and mix various podi varieties with hot rice and ghee along with fryums and papads- a satisfying meal for me.
Check out other Podi recipes for rice in my blog:
kothimeera podi

Kothimeera Karam Podi Recipe:
shelf life:2-3 months
Prep time:10 mins | Cooking time:40 mins | Total time:50 mins
Cuisine: South Indian | Category: Accompaniments - Podis

1 large bunch Coriander leaves
1 cup grated Dry Coconut
15-16 Red chillies
1 large gooseberry sized Tamarind
1 1/2 tbsp grated Jaggery,optional
2 tsp Mustard seeds
3-4 tbsp Oil
Salt to taste

  • Separate the coriander leaves from stems and wash the coriander leaves and wipe with a kitchen towel completely and spread in a thin layer and let them dry for few hours until no moisture is left. They would not get dried completely, they will just loose the moisture content slightly and look little dry.
  • Heat 1 tsp oil in a pan and add red chillies and fry them until they turn brown and remove them and let them cool.
  • Grind red chilies with grated dry coconut  and salt to a coarse powder. Add jaggery and tamarind and grind it again. Remove the mixture and keep it aside.
  • Grind the coriander leaves(slightly dried) to a coarse powder in WHIPPER mode. Do not run it in normal mode as it might turn to a chutney.
  • Heat 3 tbsp oil in a thick kadai/pan and crackle mustard seeds and add coarsely ground coriander leaves to it and fry until the coriander leaves are browned and become slightly crispy. They will turn to brown to slight blackish in color. This will take 15-20 mins.
  • Add ground coconut- chili mixture to it and fry again for another 3-4 mins.
  • Cool the powder completely. Store it in air tight container.
Serve it with hot rice and ghee and raw onion if you prefer.
  1. As we grind the dried coriander leaves first and then fry it in oil,the color of the coriander leaves is not preserved but it tastes delicious with wonderful flavor and also can be stored for long.
  2. You can replace coriander leaves with curry leaves or mint leaves and follow the same recipe to prepare Karivepaku(Curry leaves) Podi and Pudina(Mint) Podi respectively.
  3. You can add more dry coconut if you wish,it adds more taste to podi.
  4. The addition of jaggery is optional but helps in balancing the flavors.
    kothimeera podi

Monday, September 1, 2014

Nalleru Pacchadi | Adamant Creeper Chutney | Pacchadi Recipes

                  nalleru pacchadi
'Nalleru' is also known as 'Adamant creeper' in English and 'Pirandai' in Tamil and it has a Botonical name – Cissus quandrangularis.This creeper is usually grown on fence or in between plantations in the fields.It has good medicinal properties and is used as a healer for bone fractures and also is good for digestive troubles.
I don't find these creepers in Mumbai ,but my mom prepares this chutney for me whenever I visit her as she has these creepers in her little garden in Bangalore.I got the opportunity to click the pics of this chutney when she prepared for me sometime back.This chutney is very tasty and makes a nice combination with hot rice and ghee.

Check out other Pacchadi varieties in my blog:
                 nalleru pacchadi 

Nalleru Pacchadi:
Yields 1 cup
Prep time:10 mins | Cooking time:20 mins | Total time: 30 mins
Cuisine: South Indian | Category: Chutney/Pacchadi

5-6 long stems of Nalleru
2 tbsp Urad dal
1/3 cup dry Coconut pieces
6-7 Red Chillies
1 tsp Tamarind pulp
Salt to taste
2 tbsp Oil

to temper:
1 tbsp Oil
1 tsp Mustard seeds
1 tsp Urad dal
6-8 Garlic cloves,slightly crushed
8-10 Curry leaves

  • Remove the leaves from the nalleru stems and cut them at each nodes and scrape the sharp thin edges using a knife.Smear oil on your palms and tear the nalleru stems into small pieces by removing the fibre from the sides.If the stems are tender you would not need to remove the fibre part.
  • Heat 1 tsp oil in a kadai/pan and add urad dal and red chillies and fry until they turn slight red in color.Add dry coconut pieces and fry for a minute.Add tamarind to it and remove it to a plate.
  • In the same pan add remaining oil and add chopped stem pieces and fry the pieces until they turn slightly crisp.You should fry it really well with almost no moisture content left in the pieces.
  • Grind the roasted dal-red chilli mixture into a powder and then add fried nalleru pieces and salt and add enough water and grind to a slightly coarse chutney,remove it to a bowl.You can alternatively fry all together and grind them together to a coarse paste.
  • In a small tempering pan heat oil and crackle the mustard seeds and add urad dal,curry leaves and crushed garlic cloves and fry until they turn slightly red in color,add the tempering to the chutney.
Serve it with hot steamed rice,ghee and fryums.

                    nalleru pacchadi

Tuesday, August 26, 2014

Vinayaka Chavithi Recipes | Ganesh Chaturthi Recipes 2014 | Vinayagar Chathurthi Recipes

'Vinayaka Chavithi' also known as 'Ganesh Chaturthi' is on 29th August. It is my favourite festival from childhood and I always look forward to this festival as we celebrate it in a grand manner. In Karnataka this festival is called Gauri Ganesha where the previous day before Ganesh Chaturthi - is celebrated to worship the Goddess Gauri and we have a tradition to distribute the Vayanam(a set of items laid together) among the married ladies.I am reposting my recipe collection  with few updated recipes so that it is helpful to plan the menu.
The menu differs from state to state. In Andhra, the menu would be like Undrallu, Bellam Kudumulu, Undralla PayasamChintapandu Pulihora, Medu Vada, Semiya Payasam  or Sago Kheer along with sundal, stir fry, Pappu Chaaru etc. In Karnataka we prepare Holige for Gowri Habba and on Ganesh Chaturthi we prepare Kudumulu with various fillings or Karida(Fried) Kadubu, Idli with rice rava, Undralla Payasam, sundal, Kosambari, stir fry, Kandunta Majjiga Pulusu, rasam etc. Whereas in Maharasthra Modak or Puran Poli are prepared as main sweets and along with Varan Bhaat and other items on the menu.
I am compiling various set of recipes from all the regions so that it would be convenient to choose according to your preferences.

       Kudumulu-3 types                Bellam Kudumulu            Fried Bele Kadubu

          Puran Poli                       Modak Peda                      Undralla Payasam

          Pappulo Undrallu            Dry Fruit Modak              Ammini Kozhukattai

         Palathalikalu                         Kayi Kadubu                    Mango Sheera
        Boorelu/Poornalu           Bele Holige(Obbattu)              Garugu Holige

          Karanji                               Paal Payasam                      Sago Kheer

          Rava Payasam                Moong Dal Kheer                Semiya Payasam             

          Rava Pulihora                 Nimmakaya Pulihora          Chintapandu Pulihora

          Aava Pulihora              Mango Gojju Annam             Coconut Rice

          Undrallu                           Ambode                                 Dahi Dal Vada

           Kosambari                        Chana dal Kosambri              Corn Sundal

          Kala Chana Sundal          Kabuli Chana Sundal             Ground nut Sundal

          Kandunta Majjiga Pulusu      Special Toor dal Rasam      Pappu Chaaru

I would like to mention the menu ideas as well as it is more convenient to pick it up if you are in a hurry to decide the menu.

Typical Andhra Menu for Vinayaka Chavithi(at my MIL's place):

Breakfast: Undrallu or Idli with Coconut Chutney
Main Sweet: Bellam Kudumulu or Undralla Payasam
Rice Varieties: Chintapandu Pulihora or Nimmakaya Pulihora or Rava Pulihora
Vada/Snack: Medu Vada or Masala Vada(with out onions)
Payasam: Semiya Payasam  or Sago Kheer
Stir fry: Cabbage Carrot stir fry or  Cabbage Moong dal fry or Beans Stir fry
Sundal: Kabuli Chana Sundal or Kala Chana Sundal 
Dal: Pesara Kattu
Rasam: Pappu Chaaru or Drumstick Rasam or Lemon Rasam

Typical Karnataka Menu for Ganesh Chaturthi(at my Mom's place):

Breakfast:  Idli with Coconut Chutney
Main Sweet: Kudumulu with various fillings or Karida(Fried) Kadubu
Rice Varieties: Chintapandu Pulihora or Nimmakaya Pulihora
Vada/Snack: Masala Vada(with out onions) or  Kandunta or Capsicum Kandunta
Payasam: Undralla Payasam
Stir fry: Cabbage Carrot stir fry or Beans-Carrot Palya or  Beans Stir fry
Kosambari: Kosambari  or Chana dal Kosambri
Sundal: Kabuli Chana Sundal  or Kala Chana Sundal 
Dal: Pesara Kattu
Rasam: Kandunta Majjiga Pulusu and/or Special Toor dal Rasam

Other Options
Main Course:
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