VERUSENAGA PODI RECIPE

Ingredients:

2 c peanuts
2 tsp cumin seeds (jeera)
1 stem curry leaves
3 tsp red chili powder (lal mirch)
2 whole dried red chilies (sabut lal mirch)
3 tblsp dry cocnut powder
10-15 cloves of garlic.
1 tblsp oil
Salt to taste

How to make verusenaga podi:

• First roast the peanuts in a pan without any oil.
• Once they are done, take out the skin by rubbing them together in your hands.
• Now, heat oil in a pan and put in all the rest of the ingredients except salt.
• Fry them for around 5-10 minutes and take off the heat.
• Now put this mixture and the peanuts in a grinder and make into a powder.
• Store it and serve with meals

VANKAYA PACHADI RECIPE

Ingredients:

For the Chutney 3 tsp oil
2 pieces Eggplants, chopped
2 pieces ripe Tomatoes, chopped
5 green chilies, chopped
1/2 tsp fenugreek seeds (methi dana)
1 tsp mustard seeds (rai dana)
1 tsp cumin seeds (jeera)
3tsp dry coriander seeds (sabut dhania)
8-9 dry whole red chilies
Small ball of tamarind
Salt to taste.
For the Tadka
2 tsp oil
1/2 tsp mustard seeds
4 cloves of garlic, chopped
A small bunch of curry leaves

How to make vankaya pachadi:

• First of all, soak the ball of tamarind in a cup of water.
• Now heat oil in a pan and let splutter for half a minute the fenugreek seeds, mustard seeds, cumin seeds, dry coriander seeds and whole red chilies.
• Take this off the heat, let it cool and grind into a paste.
• Now in the same remaining oil, fry the chopped eggplants, tomatoes and green chilies.
• Take aside and grind this also in a paste.
• You should now slowly mix both the pastes uniformly
• Now take the tamarind ball and mix with water evenly.
• Once done, sieve this entire tamarind paste to take of any seeds and get a smooth tamarind water.
• Now mix this tamarind water and salt in the previously made mixture of tomatoes, eggplants and spices.
• Once this is done, you should again heat oil in a small pan and put the mustard seeds, garlic and curry leaves in it and let it splutter.
• Add this tadka to the chutney and serve with rice or the main food.

VADIYALU RECIPE

Ingredients:

1 c Bengal gram dal
1 c kali urad dal
4-5 whole red chilies (sabut lal mirch)
5-6 black peppercorns (sabut kali mirch)
5 cloves of garlic
Salt to taste

How to make vadiyalu:

• Soak both the pulses in hot water for around two hours.
• Now grind them along with rest of the ingredients into a paste and add salt.
• Make small rounds on a clean cloth under sharp sun light and let completely dry.
• Store and deep fry for serving.

UGADI PACHADI RECIPE

Ingredients:

2 tsp neem flower
4 tsp chrushed jaggery (gur)
one small lemon size ball of tamarind made into thick tamarind water (imli)
1/2 tsp red chilli powder
1/2 tsp mustard seeds(rai dana)
Salt to taste
1 tsp oil
1 tbsp finely chopped raw mango (kachcha aam)
1 c water

How to make ugadi pachadi:

• First add the raw mango pieces to the tamarind water and bring it to boil.
• Boil it till mango pieces are tender
• Now to this add jaggery and let it cook till it melts and blends into the mixture
• Remove from heat and keep aside
• Now in a pan, heat oil and add mustard seeds let them splutter, add neem flower and fry till light brown
• Now add chilli powder and salt
• Mix well
• Take this neem flower tadka and add it to the tamarind and mango juice
• Serve in small quantities as an accompaniment to the main course food.

SORAKAYA RECIPE

Ingredients:

1 1/2 c chopped sorakaya (bottle gourd or lauki)
1 tblsp tamarind (imli) pulp
2 tblsp Bengal gram flour (chana dal atta)(made by dry roasting Bengal gram and grinding it)
1 tsp chili powder (laal mirch powder)
2 tsp cumin fenugreek powder(jeera methi powder) (made by dry roasting and grinding them)
¼ tsp turmeric(haldi)
¼ tsp asafetida
1/2 c chopped onions
3 whole red chilies
a small bunch of curry leaves
¼ c chopped fresh coriander
1 tsp mustard seeds(rai)
1tsp Cumin seeds(jeera)
1 tsp fenugreek seeds(methi dana)

How to make sorakaya:

• Heat oil in a pan and add asafetida. Now add cumin fenugreek and mustard seeds.
• Once they stat spluttering, add the whole red chilies.
• Now put in the onions and fry them till they are golden in color.
• Add turmeric powder and the sorakaya pieces.
• Mix well and fry till sorakaya is a little tender.
• To this add the Bengal gram flour and fry well.
• Now you should add the tamarind pulp and 3 or more cups of water.
• Once the water starts boling, add curry leaves, cumin and fenugreek powder and chili powder.
• Cover and let it boil till the time the sorakaya pieces are tender and the consistency is of a desired curry.
• Garnish with coriander and serve hot.

PESARAPAPPU PAYASAM RECIPE

Ingredients:

1 tblsp ghee
1 c dhuli moong dal
1 c jaggery, crushed
2 tsp elaichi powder

How to make pesarapappu payasam:

• First wash the moong dal and keep aside.
• In a deep, thick dish, heat ghee and roast the moong dal till you can smell a good flavor.
• Now add the jaggery and let it melt.
• Mix well and fry till the dal is done and it looks like a smooth mixture.
• Now add the elaichi powder and mix well.
• Take off the heat, garnish with grated coconut and serve hot.

PANASAPATTU CURRY RECIPE

Ingredients:

1 small raw jackfruit
1 tblsp oil
1 1/2 tblsp tamarind pulp
3 green chilies, chopped
1 tsp turmeric powder
Salt to taste
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
2 whole dry red chilies
2 tsp coarsely ground ground nuts
A small bunch of curry leaves
4 cups water

How to make panasapattu curry:

• Peel and cut the jackfruit into small cubes by rubbing oil in your hands.
• Now add turmeric in water and boil the jackfruit for around fifteen minutes till it is tender.
• In a pan heat the oil and add the green chilies, chana dal, urad dal, mustard seeds whole red chilies, ground nuts and curry leaves.
• Once they start spluttering, add tamarind paste and a little water.
• Now add the boiled jackfruit and mix well.
• Serve hot with steaming rice.