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

Gangabayala Endu Mamidi Pappu

Dried Mango Slices or Amchur

Ingredients:

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.

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.

Note:

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.

Translation:

Dried Mango Slices = Endu Mamidi kaya Badhalu

Purslane Leaves = Gangabayala/ Gangapayalu akku

© 2010 by Rajani Rayudu

Satyanarayana Puja Lunch Menu!!

"no onion, garlic and limited masala"

Puja Prasadam:

Panchamuratem

Satyanarayana Prasadam 

Kobbari mukkalu drizzled with sugar

Lunch Menu:

Motichoor Ladoo

Jangiri

Pulihora

White Rice

Poppadums

Ghee

Kobbari Pachadi

Dappalam

Vankaya Sanaga Pappu Kura

Mudda Pappu

Beans Fry

Aratikaya Fry

Yoghurt

Fruit Custard

Badam Halwa

Ice Creams

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

Aloo kurma, Potato fry, Panasa 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

Dappalam/ Mixed Vegetable with a twist

Dappalam

(a hot liquid tamarind extract with mixed vegetable pieces)

Chilakada dumpa/ Gold Kumara

Gummadi kaya/ Grey Pumpkin

Ingredients:

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)

Seasoning:

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

Proceed:

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.

Note:

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

© 2010 by Rajani Rayudu