Tuesday, October 19, 2010

Pesara Vada/ Moong Dal Fritters

Pesara Vada

Good for unexpected guests or festival days. Serve as snack item or as an entree.

Soak 1 rice cup pesara pappu in water for 2 hrs. Wash and remove water, put this in food processor (chopping blade big bowl). To that add 1 inch ginger piece, cumin seeds 1 tsp, curry leaves, green chillies 3, put the lid on and pulse it add 1/4 th rice cup water while grinding. lastly add salt to taste and pulse agian to a coarse paste.

Heat oil for deep frying in a kadai on medium heat, once heated dip your fingers in a bowl of water take small amount on your fingers press it with your thumb and drop them in oil, drop 7-8 in them and fry until golden brown on both sides. Place the fried vada onto an absorbent paper towel, and serve.

Serve hot with ketchup.


Pesara pappu = Split Moong Dal
Kadai = deep frying pan or Indian Wok

© 2010 by Rajani Rayudu

Thursday, September 23, 2010

Plain Biriyani Rice

Good for Vegetarians and Non-Vege people, and no need to add meat also, if you are pressed with time, but still gives flavor with these simple spices and cooking method, you will have tasty yummy and colorful Biriyani Rice. Thanks Samina!! you are the Biriyani Queen :-)


Basmati Rice - 4 rice cups

Oil - 4 tbsp

Whole Masala - {1 tsp Shahjeera, 8 no. Cardamom, 8 no. Whole Cloves, 10 no. Black Pepper, 5 Bay leaves, 1 inch Cinnamon}

Deep fried Shallots - 2 tbsp (crush these while adding)
Ginger Garlic paste - 2 tbsp (fresh ones)
Water - little (not to burn the dish)

Yoghurt - 1/2 cup

Water - 6 rice cups + 2 tsp Salt + 1/2 tsp Jaiphal Javitri Powder (mix all these together and keep aside)

Colored liquid - 1/4 tsp saffron color + 1 tbsp milk (mix together and keep aside)


1) Heat a deep flat nonstick pan, add oil, once heated on medium-low, add whole masalas, once fried but not burned, proceed point 2.

2) Add roughly hand crushed onion, gg paste and little water around tbsp, mix well, until fried nicely.

3) Once fried, remove the dish from heat, and add yoghurt and mix vigorously, bring back the pan to flame, keep stirring until moisture evaporates and becomes thick.

(while the yoghurt is on last stage of becoming thick, proceed by rinsing rice 3 times, throw the water away, and proceed point 4)

4) Once yoghurt becomes thick, increase the flame to medium, and add drained rice, stir gently to coat with all the masalas, stir for few secs until water evaporates, now transfer to electric cooker, and proceed point 5.

5) Add measured water to the rice cooker, cover with lid and switch on to cook. While reaching to the end of the cooking, drizzle colored liquid on top and cover again. Once it's goes to off position, remove the plug and wait for 30 mins stand by time. (but remember to wipe the top of the lid for every 10 mins, until you finish the standing time)

6) Once finished standing time, remove lid and mix with fork, and serve.

Serve with Palak Chicken, Dal Ghost, Mirchi Ka Salan, Naan or Kulcha and Sheer Khorma.

or choose like me Palak Chicken + Plain Biriyani Rice + Mango Lassi,  for a classy serving.

or Malai Kofta + Plain Biriyani Rice + Chilli Chicken + Naan


Jaiphal = Nutmeg (I use readymade powder, I am too lazy :-) to crush or even grating)
Javitri = Mace

Caution: use these powders as said otherwise you will have bitter taste.


Use best quality Basmati rice like Kohinoor or Daawat brand.

© 2010 by Rajani Rayudu

Wednesday, August 18, 2010

Palak Chicken

Palak Chicken

It is quick, no fuss recipe, and for extra special, pair it up with Plain Biryani Rice. Good for unexpected guests or as a potluck dish.


Step 1:

Fresh Spinach - 1 bunch (remove the leaves, soak in turmeric (1 tsp) + lots of water for 10 mins, and wash well)

Heat a deep nonstick flat pan, add kettle boiled water + 1 cap full white vinegar, and add spinach leaves, cook these until leaves are wilted on medium heat for about 3 mins. Once wilted drain off the water, keep it cooled and grind in mixie into smooth puree with out adding water.

Step 2:

Rice Bran Oil - 4 tbsp

Boneless chicken - 588 g or use 600 g (wash, and cut into bite size cubes)
Red onion - 1 no. large (chop these into medium thick ness, not too fine)
Ginger garlic paste - 1 and 1/2 flat tsp (use freshly ground)
Turmeric - 1/2 tsp
Chilli powder - 2 tsp
Kashmiri Chilli powder - 1 tsp
Punjabi garam masala powder - 1 tsp (everest brand)
Home made masala powder - 1 tsp
Kasoori Methi - 3 tsp (these are sold in Indian groceries as dry version)
Salt to taste

Green chillies - 4 no. (keep them whole)
Butter - 1 tbsp

Coriander leaves - Handful or more (chopped finely)
Lemon juice - 1/2 no. (take the juice)


1) Heat the same nonstick pan (which you have wilted spinach init) on medium -low, add oil, once heated, add the ingredients, chicken, onion, gg paste, chilli powders, garam masala, home made masala, turmeric, kasoori methi and salt to taste, mix well, keep it covered and cook these until oil separates from it, say about 10 mins or so by mixing now and then(where chicken will also releases water and oil will be floating).

2) Now add spinach puree, whole green chillies, and 1 tbsp butter, mix well keep it in sim, covered, lastly cook away for 5 mins. Switch off (check whether chicken is cooked fully or not, if not, cook few more mins). Remove the lid and garnish with fresh coriander and lemon juice, mix well, cover for 5 mins and Serve. *Rest for 1 hr before serving.

I served up with Plain Biryani Rice and Mango Lassi.


Murg = Chicken
Saag = Greens
Palak = Spinach

Can be heard as Saag Murg/ Palak Chicken/ Palak Murg.


No need, to panic by not frying onion and gg paste, these will be fried nicely. 


Home Made Masala Powder: (same as kodi masala)

Coriander seeds - 3 flat tsp, White poppy seeds - 1 flat tsp, Whole Cloves - 6 no., Cardamom - 6 no, Cinnamon stick - 1 inch - grind these into fine powder in coffee grinder.

Dal Gosht

Biryani Rice
Sheer Khorma

How did you like this dish? feed back is always welcome............

© 2010 by Rajani Rayudu

Monday, August 09, 2010

Beetroot Halwa

Easy peasy beetroot halwa if you have food processor and gulab jamun syrup in hand :-)


Beetroot - 3 m (skin removed, top and tail off and cut them into wedges and grate in food proceesor)

Cardamom - 6 no. (powder)
Gulab jamun syrup - 8 gartelu (gunta garte)
Ghee - 50 g + 50 g


Heat a deep nonstick kadai, add ghee 50 g once started to melt add grated beet-root and fry for 10 mins.

Add cardamom powder, mix and add gulab jamun syrup, mix well, keep it covered and cook these until all the syrup is absorbed by beet-root and is cooked, it will take 30 mins, make sure you keep stirring in between.

Once syrup is absorbed add remaining ghee and fry for 2 mins and switch off.


Gunta gartelu = spatula used for rasam or sambhar.

Serve with vanilla ice cream or serve in small steel bowls as a party dish.


Use gulab jamun syrup only, to give glossy finish for beetroot halwa. You will be surprised to the taste. and please don't for get to leave your feed back :-), much appreciated.

© 2010 by Rajani Rayudu

Saturday, July 24, 2010

Bagara Annam/ Bagara Rice


Basmati rice - 4 rice cups
Oil - 2 tbsp + Ghee - 1 tbsp

Whole garam masala - {4 cloves, 4 cardamom (opt, always smash lightly to open), 1 inch cinnamon stick, 1 tsp shah jeera, 1 tbsp bujju puvvu, 4 bay leaves, 1 marati mogga (opt), 1 star anise (opt) and 1 mace (opt)}

Green chillies - 5no. (slit length wise)

Onion - 1 m.
(sliced thinly)

Ginger garlic paste - 1 tsp

Mint leaves - 2 handful

Salt - 2 tsp
Water - 6 rice cups


1) Heat a pressure cooker on low heat, add ghee + oil, once hot add whole spices, fry for few secs.

2) Add sliced green chilli, fry.

3) Add onion and fry until light brown, then add gg paste and mint leaves fry for 5 mins.

4) Add washed drained rice to it, mix gently to coat with spices, once water dries up.

5) Add measured water + salt to it and mix gently.

6) Cover with lid, increase the heat to medium-low and keep the weight on and pressure cook for 1 whistle. and switch off.

7) Once pressure is down, remove the lid, and mix it with fork. Serve.

Serve with any Spicy Curry, like Gongura Mamsam or Bagara Baingan and Raita.

Equally goes well with Aloo Kurma or Tomao Egg Curry

For my style:

Opt the ingredients too.

Pressure Cooker:

5 litre one would be good


Bujju Puvvu = Black Stone flower (please google)

© 2010 by Rajani Rayudu

Friday, June 11, 2010

Ulli Kodlu Kodi Guddu Vepudu/ Spring Onion Egg Fry

This is the most simplest curry, one can make on lazy days or perfect for those first time cookers or even for those who thinks they are genius, will post nice picture until then enjoy my lazy curry + lazy photo shoot...............

Ingredients and Proceed:

Spring onion - 6 (wash well and chop finely)
Green chillies - 3 (chopped)

Heat 3 tbsp oil in a flat deep nonstick pan on low heat, once heated add poppula spoon mustard, once stop spluttering add cumin the same amount, once brown add 1 tsp gg paste, stir and immediately add green chillies, fry for few secs and 1/2 tsp turmeric, 1 tsp chilli powder once fried add spring onion and fry until it becomes limp. Then add 2 large beaten eggs, spread around, cover for little while until you see white part is forming, cut them into big pieces with spatula and turn, and cook for 2 mins more. Switch off when there is no raw egg, now add salt to taste and mix well and serve.

Serve with Plain Rice, Pickle and Yoghurt.


Poppula spoon = The spoon which we get in spice box or use 1/4 tsp.
Ulli Kodlu = Spring Onion
Kodi Guddu = Chicken Egg
Vepudu = Fry or a dry dish

© 2010 by Rajani Rayudu

Tuesday, May 25, 2010

Paneer Kulcha

This is easy peasy when you got expiry date milk or do fresh ones if you are in a hurry for get-together or pot luck. Every one will just fall in love with it. Here, I have used 2 litre milk which was expired, can do with only 1 litre milk too. You can half cook these kulchas and wrap in foil and keep refrigerate will be good for 1 week. But, if you are thinking to keep the paneer and whey in fridge, you have to do with in 2 days other wise it just smells like beer. So entire taste will be spoiled with that smell. Better use 1 litre and proceed............

Ingredients and Proceed:

2 litres milk, boiled first in microwave container, add yoghurt few tbsp and microwave again to separate. Keep aside. When warm enough measure the whey and proceed.

Whey - 2/3 rd cup (luke warm)
Sugar - 1 tsp
Yeast - 1 tsp

Mix well and keep aside for 10 mins.

In a bowl add 2 cups of Plain flour, 1 tsp salt, mix well and add 2 tbsp melted butter, mix well until crumbly.

Add 3 tbsp Soft Paneer (fresh ones) mix well all of these and add yeast mixture, mix and knead for 5 mins until soft dough formed. Keep this in the same bowl and cover with plate, keep this on top of water heater or near warm place for 3 hours.

Pinch off big balls out of it, roll and flatten slightly, dip in plain flour and roll, and dip again and roll like round circle. Do this to all.

Heat a tawa (iron skillet) on medium heat.

Mean while, slice off Butter (1-2 tbsp) in a glass bowl, add 1-2 cloves mashed Garlic, handful of chopped Coriander, mix well, keep this in microwave and melt until butter is melted.

First cook each kulcha on both sides and keep aside. Do this to all of them (stop here if you are refrigerating, cool, wrap in foil and keep in fridge)

Final part smear butter all over on one side, keep the smeared part on tawa press it lightly first, and smear again butter on top, turn quickly and cook for few secs only.

Serve with Makhani dishes like butter chicken or Shahi Paneer dishes.


Just buy ready made Paneer Makhani Packets, heat as per instructions and add tad bit of Maple Syrup to it, mix and serve. It tastes just like restaurant dish.

© 2010 by Rajani Rayudu

Tuesday, May 04, 2010

Bangaladumpa Kodiguddu Vepudu/ Potato Egg Fry

Eggs - 2 no.

Oil - 5 tbsp
Red Onion - 1 no. (chopped finely)

Ginger Garlic paste - 1/2 tsp

Potato - 2 large (skin removed, chopped into fine pieces)

Turmeric - 1/2 tsp
Chilli powder - 1 and 1/2 tsp
Home-made Masala powder - 1 tsp (check my masala powder here, same as chicken masala)
Salt to taste

Cumin seeds - 1/2 tsp
Garlic - 3 flakes


First powder cumin in a pestle and lastly add garlic and pound again.

Heat oil in a deep flat nonstick pan. once heated add onions, fry these until light brown.

Add gg paste and potato pieces, mix well, cover and fry for 5 mins or until onions are fried.

On top of it put chilli powder, turmeric, masala powder and salt to taste, and cover for few more mins.

Mix well and fry until all potato pieces are cooked and no moisture left in the dish, add cumin-garlic mixture and fry for few mins.

Make a well in the centre and break the eggs side by side and cover and cook until eggs are cooked, break the egg in the middle to see any yolk is not cooked. Once fully cooked mix entirely and cook for 1 min.

Serve with Rice, Pappu Charu or Sambhar (or Mullangi Sambhar)


If you have Garlic chilli powder, then no need to add this extra step.

Why are we not mixing egg entirely to curry? because you will get eggy smell while eating onion, that's why you have to cook the above mentioned method.


Potato = Bangaladumpa
Chicken Egg = Kodiguddu

© 2010 by Rajani Rayudu

Sunday, April 11, 2010

Andhra Gongura Mamsam/ Mutton with Sorrel Leaves

Ingredients and Proceed:

For fried onion paste:

Onion - 1 & 1/2 no.large. (sliced thinly)
Ginger Garlic paste - 1 tbsp
Oil - 2 tbsp

Heat a deep flat nonstick pan on med-low, add oil once heated, fry onion until light golden color. Now add gg paste, reduce heat to low and fry for 5 mins, remove to mixie jar and grind into paste once cooled. Keep aside.

For pre-cooking:


Diced Mutton or Lamb pieces - 1/2 kg (wash it well and keep it aside, these are boneless)

Oil - 2 tbsp + Ghee - 1 tbsp

Whole Garam Masala - {1/4 tsp Shahjeera, Cardamom - 8 no., Whole Cloves - 6 no., Cinnamon Stick - 1 inch}

Green chillies - 8 no. (slit lengthways and sliced)

Onion - 1/2 no. large (slice thinly)

Kasoori Methi - 1 tbsp (soak these for 10 mins in kettle boiled water)
Mint leaves - handful

Chilli powder - 3 tsp
Red chilli powder - 2 tsp
Turmeric - 1 tsp
Salt to taste

Home made masala powder - 3 tsp

Yoghurt - 3/4 th cup


Heat the same pan on med-low, add ghee + oil, once heated add whole garam masala, wait for few secs to give flavor to develop. Add green chillies and fry, once fried add onion and fry until golden color.

Add drained Fenugreek leaves + mint leaves, both chilli powders, turmeric and salt to taste, fry for few secs.

Add drained out mutton pieces, mix well and cook for 10 mins until water which comes, dries up. Add grinded onion paste and home made masala powder and fry for few mins.

Remove from heat and add yoghurt mix well return this to heat and cook for few mins until oil oozes out slightly, remove this entire thing into cooker bowl, and pressure cook for 20 mins with weight on top.


Oil - 1 tsp
Gongura/ Sorrel Leaves - 250 g (wash properly, use red variety)
Water - 1/2 cup

Heat the same nonstick pan, add oil, once heated add gongura and 1/2 cup water, mix well and simmer until you switch off the cooker or until leaves are wilted, once cooled grind into paste along with water which may have.

Additinal masala and Garnish:

2 cloves, 2 cardamom, 1 inch cinnamon stick - powder these in pestle.
Coriander leaves - handful (washed and chopped)

Final stage:

Once cooled off remove the lid from the pressure cooker, add the curry to the nonstick pan, along with
gongura paste, coriander leaves and additinal masala powder - mix well and cook on low heat for 5 mins, by covering. Switch off and keep the lid on top for 5 mins and serve.

Serve with Bagara Annam and Raita on side.


Home made masala powder: (remember this is the same masala powder which we used in kodi kura)

Coriander seeds - 3 flat tsp, White Poppy seeds - 1 flat tsp, Cloves - 6 no., Cardamom - 6 no., Cinnamon stick - 1 inch - powder these in coffee grinder.


Gongura = Red sorrel leaves


This tastes good even the next day, you can make a day ahead to release all the flavors or simply place the curry in a microwave safe bowl and microwave for 5 mins.

© 2010 by Rajani Rayudu

Monday, March 29, 2010

Sarva Pindi or Ginne Appa

Having friends from different regions is you can be blessed with their tradition way of cooking too . In such, this recipe was given from my friend Swapna who hails from Telangana region.  Weekend when we visited their place she said "I will show you how to make Sarva pindi Rajani, behind her husband is saying we call them Ginne appa,  Oh I said ginnelo chesidi kabatti ginne appa na"- learning new things. Instantly fallen in love with it. Thanks!! Swapna garu and Venkat Garu.

No fermenting, easy peasy and healthy snack served at evening tea or eat it like us for breakfast. 


2 large ginne appa + 1 small ginne appa (Increase qty if you have more people to serve)


Rice Flour - 2 cups

Channa dal - handful (soak for 2 hours in water) or Putnalu pappu - handful (no need for soaking)
Peanuts - handful (roast these in microwave plate for 2 min and remove skin and separate in half (this is how I did) or coarsely grind them with few bits and pieces)
White Sesame seeds - 2 tsp (no need for roasting)
Cumin seeds - 1 tsp (no roasting needed)

Spring onion - 2 no. (washed, chopped) or Incase you don't have one use yellow onion - 1/2 large no. (chopped finely)
Green chillies - 3 no. (finely chop with kitchen scissors)
Curry leaves - 2 sprigs (chopped fine)
Garlic - 6 pods (sliced and chop length wise)
Coriander leaves - handful (chopped finely)

Turmeric - 1/2 tsp or a pinch
Cayenne pepper - 1 tsp (goddu karam na bashalo :-) )
Salt - 1 tsp

Water - as needed


1) In a glass bowl add all dry ingredients first, mix well, and then add remaining ingredients except water, mix well and then add water little at a time, until form a chapati dough consistency.

2) Take a flat deep non-stick pan, add 1 tbsp oil, spread all over the pan with your fingers. Smear some oil too on both of your hands.

3) Take a cricket ball size dough, put it in the middle and keep pressing flat thin like pan cake with your fingers, dipping your fingers in oil if needed. Once finished put hole in the middle with your index finger.

4) Take this pan on stove top. Cook on med-low for 15 mins or until lightly brown underneath. Turn over carefully with spatula and cook away for 10 mins more. Switch off  leave it on for 5 more mins on stove top to get crisp.

Ginne Appa

Serve immediately as it is on a plate.

Look how thin it is

I cooked on electrical stove top.

Do not put lid on top while cooking, it will get soggy. If you want to put then, the water which sits on top of the lid wipe it off with cloth and cover again. If you want to do this way then check and adjust your cooking timings.

Here I don't have spring onion, so I used yellow onion.

I want to cook urgently so opted for Putnalu pappu, which doesn't make any difference, actually it is better than channa dal.

Peanuts, should be ground coarsely, I haven't I just separated in half, so no difference either.

Venkat garu's Tip:

If you got left over, cut them in to rectangle shape or like bruschetta size, on top of it put just salad mix and serve it on a plate

Salad mix: chopped Red Onion, chopped Tomato, Green chilli, Chopped coriander, Salt to taste, lemon juice and lightly give a touch up with tobasco sauce for zing.


Mind blowing. Yum!!!!!


Putnalu Pappu = Roasted Chickpeas = Dalia = Bhuna Chana
Ginne = Utensil
Sarva Pindi = Spicy Indian rice flour pancake sort of.

© 2010 by Rajani Rayudu

Friday, March 19, 2010

Chandrakala Uthappam/ Uthappam with a twist

I don't think any one discovered this uthappam, doing my twist to it. Hence the name Chandrakala Uthappam. It has got secret ingredient that is my amma's special curry. 

We need:

Mix Idli batter in a bowl (Just take how much your family needs for doing Uthappam.), to that add 1/2 the amount of Cabbage Bangaladumpa Kura, for extra hot cut finely chopped green chillies few of them - mix well and do Uthappam. (remember no need to add extra salt as curry already has salt in it)

Heating a small nonstick deep flat pan as shown in the picture, on low heat, add 1 tbsp oil, once heated add 2-3 ladle ful of batter and do flat round shape, cover, cook for few mins, or until light brown underneath and turn again, cover and cook for few mins, remove lid cook for 1 min and serve.

Goes well with Ginger pickle or elseTomato Pickle.


When ever you do Idli batter, cook this curry too, and keep in fridge. You will have the next day yummy Uthappam out of it. Serve as a Breakfast, Brunch or for people who eat tiffin in the evening.

The smell and tastes of this Uthappam takes you to Indian Tiffin Centres in India, I promise!!! eagerly waiting for your feed back :-)


Cabbage Bangaladumpa Kura = Cabbage Potato Curry
Uthappam = Indian Pan cake sort of :-)
Chandrakala? my mom's name

© 2010 by Rajani Rayudu

Thursday, February 25, 2010

Gangabayala Endu Mamidi Pappu/ Purslane leaves dal with Dried Mango Twist

Gangabayala Endu Mamidi Pappu
Dried Mango Slices or Amchur


Kandi Pappu/ Toor Dal - 1 rice cup (wash it well)
Chilli powder - 1 tsp
Turmeric - 1/2 tsp
Water - 2 and 1/2 rice cups
Gangabayala Akku/ Purslane Leaves - 1 bunch (wash well, keep only thin stalk and leaves and chop)

In a pressure cooker add toor dal, chilli powder, turmeric, water and 1 bunch chopped Purslane leaves, pressure cook with weight on top until soft.

Dried mango slices - 2 handful (wash well with cold water)

Meanwhile, for washed mango pieces, add 1 glass of kettle boiled water to it, cover and keep aside until you switched off the cooker.

Once the pressure is down, start cooking the mango pieces along with water you have soaked, in a medium skillet and cook until soft. Remove lid from the cooker add salt to taste and mash with pappu guthu or back of the laddle, add this mixture to the mango dish, rinse off the cooker bowl with little water and add it to the boiling dal, bring it to boil once and do seasoning.


Oil - 1 tbsp, Mustard seeds - 1/4 tsp, Cumin - 1/2 tsp, Urad dal - 1 tsp, Red chillies - 4 (split), Garlic cloves - 3 no. (mash once), Curry leaves - 1 sprig and Hing - a pinch.

Do seasoning and add it to dal, cover the dish for 5 mins and serve.

Serve with Saggubiyam vadiyalu and Gummadi vadiyalu or Papads or Indian style Omelette.


Tastes good even the next day.

I always store these dried mango pieces in my pantry, so when need it's easy peasy. You don't have to wait for the season to do this dish.

These are Dried Raw Mango Slices can be found in Indian grocery store.

Purslane leaves has Omega - 3 content, so try to include in your diet, people who haven't tried I highly recommend.


Dried Mango Slices = Endu Mamidi kaya Badhalu

© 2010 by Rajani Rayudu

Friday, February 12, 2010

Satyanarayana Puja Lunch Menu!!

"no onion, garlic and limited masala"

Puja Prasadam:

Kobbari mukkalu drizzled with sugar

Lunch Menu:

Motichoor Ladoo

White Rice


Vankaya Sanaga Pappu Kura
Mudda Pappu
Beans Fry
Aratikaya Fry


Fruit Custard
Badam Halwa
Ice Creams

This menu was prepared for friend's gruhapravesam on puja day. Hope it will help you.

Aloo kurmaPotato fryPanasa pottu Kura, Kanda Bachali and Vankaya allam Kura are also few suggestions of mine - just avoid onion and proceed the same.

© 2010 by Rajani Rayudu

Tuesday, February 02, 2010

Dappalam/ Mixed Vegetable with a twist

(a hot liquid tamarind extract with mixed vegetable pieces)
Chilakada dumpa/ Gold Kumara

Gummadi kaya/ Grey Pumpkin

Grey Pumpkin - 200 g (skin removed and diced into cubes)
Drumsticks - handful (I used frozen drumstick pieces)
Chilakada dumpa/ Gold Kumara - 1 no. (use white one only, skin removed and diced into cubes)
Okra - handful (tip and tail removed, chop each okra into 2 inch pieces)

Tamarind - lemon size (keep in microwave safe bowl and add 1/2 cup water to it, and microwave for 2 mins, cool and make into pulp, keep aside)
Jaggery - 1 tsp

Green chillies - 2 no. (slit vertically)
Water - 2 and 1/2 cups
Salt to taste
Turmeric - 1 tsp

Rasam powder - 1/2 tsp

Roast and powder:

Par-boiled rice - 2 tbsp
Toor dal - 2 tsp
Fenugreek seeds - 1 tsp
Red chillies - 4 no. (slit them)

Roast each separately and keep aside, once cool enough powder these in coffee grinder. Remove it in bowl and add 1/2 cup water to it.

Twist (Aava pindi):

Mustard seeds - 1 tsp (powder this in pestle)


Oil + Ghee - 1 tbsp each
Mustrad seeds - 1 tsp
Urad dal - 2 tsp
Red chillies - 4 no.
Curry leaves - 1 sprig
Hing - 1/4 tsp


1) Heat a deep flat large pan, add tamarind juice and jaggery, on medium heat, cook until it thickens.

2) Add water, veges, green chillies, turmeric and salt to taste, cover with lid, and cook for 5 mins (you will see boiling).

3) Remove the lid and keep cooking on the same heat for 10 mins.

4) Add roasted powder which is been mixed in 1/2 cup water, coriander leaves and 1/2 tsp rasam powder, cook for 5 more mins and switch off.

5) Now add powdered mustard.

6) Do seasoning and add it to above, cover for 5 mins.

Serve with Rice, Poppadum and Yoghurt on side.

Things to remember:

We are using gold kumara not pinkish ones, these ones are good for curries.

Don't be tempted with pumpkin we get here. Some has thick skin even they look good and few are too mushy to cook, so choose as described.


For Satyanarayana Vratam, Lunch can be served with this Dappalam (no onion and garlic).

© 2010 by Rajani Rayudu