Ridge Gourd Dal (Beerkaya Pappu)







Ridge gourd and Moong dal combination tastes good with hot pulkas.

Ingredients

  • 1 cup uncooked moong dal
  • 3 Ridge Gourd (Beerakayalu) – chopped
  • 2 green chillies - sliced
  • coriander leaves-finely chopped
  • 1/2 tsp turmeric
  • Salt to taste

For Seasoning

  • 1 tsp mustered seeds
  • 1 tsp cumin seeds
  • 2 tbsp oil
  • Few curry leaves
  • ½ tsp Hing

Method

  • Clean the dal; add required water, turmeric powder and pressure cook the dal.
  • In a pan, heat 2 tsp oil and add mustard seeds, cumin seeds and when mustard seeds begin to splutter add curry leaves, chopped Ridge gourd (Beerakayalu) and green chilly.
  • Cover it with lid and cook till Ridge gourd become soft. Now add cooked dal, salt, red chili powder and mix well.
  • Remove from fire and garnish with chopped fresh coriander leaves.

Comments

Post a Comment

Popular posts from this blog

Anapakaya Nuvvupodi Kura(Bottle gourd-Sesame Curry / Sorakaya Nuvvupodi Kura)

Image
Sorakaya with Nuvvu pappu podi is a great combination curry in Andhra Pradesh. Ingredients 1 Cup Bottle gourd cubes (Chopped Bottle gourd) 3 tbsp Sesame Powder (Nuvvu pappu podi) 1 tsp Mustard seeds 1 Dry Red chilli 1 tsp Red chilli powder Few curry leaves (Optional) Method In a bowl add chopped bottle gourd, turmeric, salt and required water. Allow it to boil, by covering with a lid. Once boiled, drain it and keep aside to cool. Heat a tbsp of oil in a pan. Add Sesame seeds, red chilies, cumin seeds. Fry them, Keep aside to cool. Grind it to fine powder by adding little salt. (Nuvvu pappu podi) Take some oil in a pan; add bottle gourd, curry leaves and fry it on a medium flame. Keep checking till water gets evaporated and add above Nuvvu pappu podi, and fry for 2 mins. Put red chilli powder and mix well the curry. Turn off the flame. Serve hot with plain rice or Chapathi's.
Read more

Rava / Ravva Kesari (Satyanarayanavratham’s Prasadam)

Image
In Andhra Pradesh Rava kesari is well known as Satyanarayanaswamy prasadam because it is offered to the Lord during Satyanarayana vratham. It's easy to cook with less preparation time. Ingredients 200g Bombay Rava (Sooji / Semolina) 250g Ghee 1 tbsp Cashew nuts 1 tbsp Raisins 400ml Water 200g Sugar 1 tsp Cardamom powder Pinch Food Colour (Optional ) Method Put a pan on stove, turn flame to medium & heat 2 tbsps of ghee. Add Bombay rava & cook in low flame by stirring constantly, until it turns light brown. Keep it aside to cool. Again heat 1 tbsp of ghee in a pan & add cashew nuts and raisins. Fry until they turn light brown. Keep it aside. Boil water in a pan. When bubbles start, lower the flame and add 3 tsps of sugar, and food colour to it. Cook until the sugar dissolves. Now slowly add Bombay rava by stirring continuously. Add remaining quantity of sugar, mix it with remaining ghee, and stir until the mixture becomes thick. Now add cardamom powder, cashew nuts, and...
Read more

Jeedipappu Pakodi / Cashewnut Pakodi / Kaju pakoda’s

Image
Have hot Yummy Kaju Pakoda’s on Rainyday, Afternoon or Evening. Ingredients Cashew nuts – 1 Cup Rice flour - ¼ Cup Maida - ¼ Cup Corn flour - 3 tsps Few curry leaves Chili powder - 2 tsp Turmeric powder - pinch Coriander powder - 2 tsp Soda bi carb - Pinch Salt -As required Water - As required Oil to fry Method Fry Cashew nuts in oil. Strain them and keep aside to cool. Prepare thick batter (like we make for chapatti’s) by mixing rice flour, corn flour, maida together with salt, chilli powder, soda, turmeric powder, coriander powder, curry leaves and mix well by adding water to it. Add fried cashew nuts to the batter. Heat Oil in a pan and deep fry cashewnut pakodi’s till they become golden brown in color. Serve hot with Tomato sauce.
Read more