Saturday, February 18, 2006

Menthi Pappu

  • Toor Daal (Red gram daal) - 100 gms
  • Dry Red Chillies – 7/8
  • Tomato – 1 medium size
  • Onion – 1 medium size
  • Asafetida – 1 pinch
  • Garlic – 5 flakes
  • Turmeric – 1 pinch
  • Tamarind – 1 ½ inch
  • Oil – 2 spoons
  • Curry leaves
  • Mustered seeds
  • Jeera
  1. Wash daal neatly, remove water and keep it aside.
  2. Take pressure pan, pour the oil and heat it.
  3. Put Asafetida, Mustered seeds, Jeera, Garlic and Onion, Curry leaves in the same order. Fry it until golden brown color.
  4. Add daal, turmeric without water and fry on medium flame for 7 minutes.
  5. Add tomato and fry again for 5 minutes.
  6. Next, add water and tamarind. Close the lid. Keep it for 3-4 vizzles.
  7. After the pan pressure comes down, mash the daal.
  8. If required, add some more water and keep on flame for 5 minutes.

Saturday, February 11, 2006

Mudda Pappu

Ingredients: Kandi bedalu (Bengal gram daal/Toor Daal) (100grms), Tomato(1), Dry red chillies (1 or 2), Garlic (2/3 flakes), Mustured seeds (1/2 tbl spoon), Jeera (1/2 tbl spoon) , Onion (1), Asafetida (1 pinch)

1) Wash daal neatly.
2) Add tomato and one glass of water to daal.
3) Put in pressure cooker for 3 vizzles.
4) After the pressure has come down, add salt, smash the daal and season it.

For seasoning:

1) Take one tea spoon of oil in kadai and heat.
2) Add asafetida, mustered seeds, jeera, dry red chillies, garlic, onion. Fry till golden brown color.
3) Add the smashed daal to the seasoning.

* Take this daal with hot rice and ghee. It will be very tasty.
* If you add mango pickle also, it will be tastier.
* Small kids like this.

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You are welcome to the Andhra Style Recipes blog. In this blog I have given some Andhra style recipes. You can try for these recipes and enjoy the taste of Andhra food. If you need some more information on Andhra food you can send a mail to mrunalini@ramanamurthy.com