Tag Archives: Andhra cuisine

World Palate Recipes: Andhra Palli Pachadi( Peanut Chutney)

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   Andhra Palli Pachadi (Peanut Chutney)

Groundnuts or peanuts are extensively grown on the central Indian Deccan plateau. Regional produce thus, often finds its way into regional cuisine!

Deccan cuisines of Maharashtra, Gujrat and central Andhra often incorporate the crunchy, nutritious peanuts in a variety of ways. Boiled with salt they are served as street snack, lightly roasted in oil they add crunch to salads (koshimbir), and when ground to paste they blend into gravies – thus finding their ways into recipes. Peanuts add texture, colour and nutrition!

Are peanuts the world’s healthiest food? Cheaper than almonds? Maybe. Rich in proteins and minerals, comparatively cheaper than exotic almonds and hazelnuts. Often in the agricultural rural regions, peanuts are a perfect answer for the poor man, farmer or labourer toiling away.

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=101

Thanks to my domestic helper Satyavati, in Hyderabad. She taught me to make this simple, rustic and quick chutney…typical rural method.

Aren’t you lucky she shared her simple knowledge with us all?

Image result for quotes about sharing knowledge

Courtesy: Internet.

Ingredients

Peanut chutney ingredients

Peanut chutney ingredients

250 gms lightly roasted peanuts ( or buy a pack from supermarket)

2 small onions

1 inch ginger

2-3 sprigs coriander for garnish

water as required

salt as needed

2 red chillies ( or as desired)

Tempering:

1tsp mustard seeds, 1 tsp jeera (cumin seeds) 2-3 curry leaves, 2 tsps. cooking oil.

Method:

Place peanuts in heavy bottom wok /kadhai and lightly roast them, continuously stirring them for about 10 minutes. Place aside to cool, remove skin. Cool completely. (Else use pre roasted peanuts from jar or pack:)

Make the tempering – heat oil in pan, splutter the mustard and jeera seeds. quickly add red chilli and switch off gas. Add curry leaves. Cool.

In a grinder, place peanuts and make coarse powder, stirring in between to check consistency. Mix well, grind further to finer paste. Remove and place in container.

Grind the onion and ginger to paste, using water sparingly. Mix with peanut powder. Adjust salt, chilli and water to this mixture to make a runny consistency.

Add the tempering, mix well. Chutney is ready in a jiffy! Garnish with coriander leaves. Serve preferably along with dosa, uttappa or rice. Leftovers can find their way into sandwich or Roti.

Chutney and Uttappa

Chutney and Uttappa

Do you have another method for this chutney? Or if you wish to contact me for another peanut recipe, leave a message. Remember to share.

 

All content and images copyright Veena S. (2013 -2015) http://www.walktomarket.wordpress.com. Please see copyright disclaimer

 

 

 

 

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World Palate Recipes: Andhra Style Lentil with Yellow Cucumber (Dosakaya Pappu)

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World Palate Recipes: Andhra Style Lentil with Yellow Cucumber (Dosakaya Pappu)

 

Lentils and vegetables make a large portion of a daily nutritious meal for vegetarians. Lentils contain protein and vegetables contain a variety of vitamins and minerals, essential for a healthy body.

Telengana and Andhra food is a blend of South Indian, Mughlai/Muslim, and Deccan cuisines. In coastal Andhra rice and fish are staple ingredients, food is laced with plenty of sesame and coconut and chillies. In central or Deccan cuisine rice and millets are accompanied with meat, eggs, chicken and lentils. Locally grown vegetables like gourds, cucumbers and green leafy amaranth are popular. Liberal use of red chillies, garlic and podi’s or assorted masala powders and tangy tamarind make way into chutneys and spiced lentils or dals.

Have you  ever enjoyed an Andhra Thali meal? Be ready to fill up the plate with mounds of rice accompanied with at least 6-8 side dishes served in katori/cups and generous ladles full of  tangy, lentil based curries- pulusu, sambhar and charu /rasam to go with the rice. For the faint hearted- please down this with plenty of yoghurt or buttermilk.

Andhra Thali meal Courtesy: www.cravebites.com

Andhra Thali meal
Courtesy: http://www.cravebites.com

 

 

 

 

 

 

 

 

Our kitchen garden is blooming once again with the Cucurbitacae /Dosakaya or yellow cucumber creeper. Small yellow flowers brighten up the coarse green leaves and tendrils searching for support. We now have 4-5 round raw green dosakaya hanging down the creeper. They will mature into yellowish gold. The skin is thin and inedible. Small, numerous seeds ( at times bitter!) fill the centre. Dosakaya being extremely versatile to cook and have a mild taste makes them popular and easy to cook.

Today I share with you a simple, Andhra lentil curry..or Dosakaya Pappu.  You can replace Dosakaya with either tomatoes or squash to make another lentil curry.

Ingredients:

1 cup Tuvar dal /Arhar dal

I medium size Dosakaya or yellow cucumber

water

For Tempering /Tadka:

2 tablespoons cooking oil

1 tablespoon mustard seeds

pinch of Asaefotida or hing (optional)

1 teaspoon turmeric powder

few curry leaves

1-4 red chillies as desired

salt to taste

a pinch of tamarind (optional /adds a tangy flavour)

2-3 pods of peeled garlic (optional)

Preparation:

Wash and soak the lentil in 1-2 cups water for 10 minutes. Till then prepare the Dosakaya. Peel the skin, de seed and chop into medium pieces. Check! if the cucumber or seeds are bitter..if, they are you have to discard it!

Chopped and peeled Yellow Cucumber ( Dosakaya)

Chopped and peeled Yellow Cucumber ( Dosakaya)

 

 

 

 

 

 

 

 

 

 

Now in a pressure pan ( I prefer cooking lentils easily this way), add the soaked lentils and chopped Dosakaya. Add another one cup water. Close lid and cook for one whistle. Do NOT over cook, it will make the Dosakaya mushy.

Once cooked, set aside.

Cooked Lentil and cucumber

Cooked Lentil and cucumber

Prepare the tempering or tadka by heating a pan. This is an essential and aromatic part of Indian cooking. So enjoy it!

Add oil, when warm, carefully add mustard seeds to splutter. Add turmeric, curry leaves, hing, red chillies, garlic cloves. Add the lentil mixture to this carefully, as it will bubble while hot. Add salt and juice of little tamarind as desired. Mix gently.

Oil and spices Tempering or Tadka

Oil and spices Tempering or Tadka

For a traditional serving:

Serve heaped ladles of this pappu or lentil on top of steaming hot mound of rice. Garnish with extra chillies and add a dollop of fresh butter or ghee. Mix and slurp away:). Top it up with some fried papads or stuffed dry chillies.

Blessed to eat fresh vegetables grown with much care and love. Ain’t it a spiritual food journey -from the garden to the kitchen…then to the table?

Andhra Sytle Thali meal

Andhra Sytle Thali meal

What’s growing in your garden? Or do you have pots on your balcony? Will you try this recipe ? 

All content and images copyright Veena S. (2013 -2019) http://www.walktomarket.wordpress.com. Please see copyright disclaimer.