Friday, November 9

Delicious Andhra Vindu on Diwali

When I was a kid, I use to be scared of Diwali festival, well, I must say that I use to hate it. As opposed to me, my dad loves diwali. The reason for both was crackers. He use to buy hell lot of bombs, of all kinds. Double sound, triple sound, lakshmi, the king of all hydrogen bombs and many more. I use to go hide in the kitchen closing my ears for about 3 to 4 hours until everyone are tired and gone into their houses. Unbelievable right!! but thats true.

I think when I was about 7 to 8 years, my dad came into kitchen took me outside and forced me to lit a flowerpot (chichubuddi). I was under the impression that it is also bomb and closed my one side ear with one hand and the other hand I was trying to lit the flowerpot. I was not even looking at it. It started burning and I was still there with my hand close to it. What else to say, I burned my hand and was yet more scared of this festival. Only after I turned around 13 to 14 years, I started liking this festival. I love ladis, 1000 vala, 100 vala. Lit just once and feel that you burnt so many crackers.

And coming to food, my mom use to make so many varieties of pindi vantalu (Long lasting sweets and hots) like laddus, mixture, karappusa etc., On the day of festival she again makes some sweets and hots like pulihora, bajjis, payasam, kesari etc., I attempted to make some of them and was successful. Here is my neivedyam plate on diwali:

Roasted Melon Cucumber chutney, Kesari, Spinach Dal, Brinjal Curry, White Rice, Pulihora, Eggplant bajjis

Palakura Pappu/Spinach dal
Vankaya podi vesina kura/Brinjal with curry powder
Dosakaya kalesina pachadi/Roasted Melon cucumber chutney
Chintapandu Pulihora/Tamarind Pulihora
Vankaya bajjilu/Eggplant Bajjis

Recipe for Spinach Dal:

1/2 cup Toor dal
3/4 cup Spinach
Salt as per taste
1/2 tsp Red chilli powder
a pinch Turmeric powder
a small lime size Tamarind ball

For Tempering:

1/2 tsp mustard seeds
1/2 tsp cumin seeds
one red chilli torn into pieces
a dash of hing
1 tsp oil

1. Wash and soak tamarind in some hot water. Wash and pressure cook toor dal with spinach upto 3 whistles. Let the cooker cool.

2. Now add turmeric, salt and red chilli powder. Extract tamarind pulp and add to the dal. Cook on low flame for about 15 minutes.

3. Heat oil in a pan and add the tempering ingredients. Once they splutter, add it to the cooked dal.

Recipe for Brinjal with curry powder:

12 small round brinjals
1 tomatillo
salt as per taste
a pinch of turmeric
2 tbsp oil

For curry powder:
1 tbsp chana dal
2 tsp urad dal
2 tsp coriander seeds/dhaniyalu
1 tsp cumin seeds/jeelakarra
1/2 tsp mustard seeds/aavalu
few curry leaves
1 tsp oil

1. Heat oil and add the curry powder ingredients. Fry them until the dals turn golden brown. Take them into a blender

2. Heat 2 tbsp oil in the same pan and add the chopped brinjals. Add salt and turmeric powder. Mix together, cover and cook on medium flame for about 10 minutes.

3. Thinly slice tomatillo and add to the pan. Cover and cook until the brinjal and tomatillo is tender. Grind the curry powder ingredients to a fine powder.

4. Add the powder to the curry and mix together to blend them all together. Cover and cook for a minute on low flame.

Most of the andhra brahmin houses has this dish made on festivals or any special occassions.

Recipe for Roasted Melon Cucumber Chutney:

1 medium melon cucumber
salt as per taste
one small lime size tamarind ball soaked a bit in some hot water
1 tsp oil
2 tsp urad dal
1 tsp fenugreek seeds/menthulu
1 tsp mustard seeds/aavalu
a dash of hing
3 to 4 red chillies
4 to5 small green chillies

1. Heat a tsp of oil in a pan and add urad dal, fenugreek seeds, mustard seeds, red and green chillies and hing. When the dals turn golden brown color take them into a blender.

2. Wash, coat the melon cucumber with little oil and set into the broiler and let it roast on all sides. When done it should be slightly tender. Let it cool.

3. Remove tamarind from the water and add to the blender. Also add salt and turmeric powder. Grind to a coarse mixture.

4. Peel the cucumber and put it into blender. Blend along with the mixture to make it a nice chutney.

You may serve this with hot rice with a tsp of ghee/oil which tastes excellent.

With ginger there are endless recipes that you can make. But can you think of Pulihora or Bajjis, it gives a different taste and makes them taste excellent.

Recipe for Pulihora:

5 cups cooked White Rice
1 big lemon size tamarind soaked in hot water
Salt as per taste

For tempering:

2 tsp chana dal
2 tsp urad dal
1 tsp mustard seeds
8 small green chillies sliced into half length wise
1" piece ginger chopped very very finely
4 to 5 dry red chillies slit into half
1 to 2 tbsp peanuts
a dash of hing
few curry leaves
1/2 tsp turmeric
1/4 cup oil

1. Heat oil in a big wide pan and the rest of the ingredients. Let them fry until the dals turn golden brown colour.

2. Extract tamarind pulp and add to the tempering, also add some salt, turmeric. Cook until the tamarind pulp thickens slightly and leaves oil. Remove from heat.

3. Now add the rice and little more salt. Mix them all together so that rice is evenly coated with tamarind mixture.

You may serve it hot or cold. If you make it in the morning it taste better in the evening as the rice gets marinated in the the tamarind pulp. The ginger in this enhances the flavour and makes it the best.

Recipe for Eggplant Bajjis:

1 Medium size Eggplant (You can use any eggplant)
1 1/2 cups Gram flour/Senagapindi
1 tsp ajwain seeds
a pinch of turmeric
4 to5 small green chilies
1" piece ginger
salt as per taste
a pinch of soda bi-carb
Oil to deep fry

1. Grind the ajwain, green chillies and ginger to a smooth paste. It need not be too smooth just ensure that the chillies and ginger are grinded well.

2. Add the mixture to the gram flour, add some salt and turmeric powder. Mix it with some water to make it little thick pouring consistency.

3. Slice the eggplant into 1/4" circles. Drop them into the flour mixture. The mixture should be at the consistency that it should coat the eggplant nicely.

4. Heat oil on medium-high heat and drop the flour coated eggplant slices. Fry them on both sides until they turn golden brown in colour.

You can find the recipe for Kesari here, just eliminate the fresh fruits from the recipe. The rest is same.

A close look at the Thali

Hope you enjoyed the recipes as much as I had making and having them. This thali is going to JFS:Diwali hosted by Vee of Past,Present and Me.


Asha said...

Happy Diwali Hima, thali looks delicious.Have a great time, enjoy!:))

Mansi Desai said...

Wow HIma! that looks like a lot of work put together! sure you had a great time relishing all of it with your family:)

Have a happy Diwali!

Rajitha said...

yum hima..reminds me of the food i used to have at my friend's place....i love dosakaya chutney...

TBC said...

Happy Diwali, Hima.

Cynthia said...

Happy Diwali! I know I'd enjoy the meal you have there :)

kalva said...

Wow what a delicious spread? Happy diwali!

Roopa said...

thali looks yum !

Apple said...

Happy Diwali Bindu...naaku aa thaali icheyyavaa pls..:D

Latha Narasimhan said...

What a spread for Diwali! Happy deepavali!:)

Happy cook said...

Happy Diwali to you and your family
I have to say you are toturing me showing that plate of foo. Love to have it

Siri said...

Wow Hima, a perlu chaduvutuntene.. nooru ooripotundi.. chala opika meeku..:)).. chala rojula taruvata telugu vankatakaala perlu chadivaanu.. feels so good. mee neighbour naite bagundedi.. oorike vachinatttu chesi, anni tala kasta pattikellipoyedanni.. hehe..:).. Hope ur Diwali went well..:DD

Hima said...

Thanks to all for dropping by my blog and leaving such a wonderful comments.

Vee said...

Nice Vindu there, Hima. Hope you had a great Diwali!

Thanks for participating! Wishing you and yours a very happy diwali!

Madhavi said...

Hi Hima!
Andhra bhojanam chaala bagundi.mee inti pakkana vunte bagundedi anipisthondi.last time meeru andhra bhojanam(sunday meals) post chesinappudu nenu oka comment rayadaniki try chesanu.kani enni sarlu rasina display avvatam ledu aa roju.inka visugu vachchi vodilesa.naaku mee chick pea burger kuda baga nachcindi.vankaya kottimeera karam maa all time fav kura.Hope you had a nice diwali.

sagari said...

hima that plate looks soo yummy

Bhawna said...

Hey Hima, Wow...what a thaali ?? Guess what even i made spinach daal on diwali.

Hima said...

Thanks Vee.

Thanks Madhavi. Not sure why it happened. Sorry for the inconvenience caused. Thanks, vankaya kothimeera karam is fav. for all except for my husband :)

Thanks sagari.

Thanks bhawna, nice to know that you too made the same spinach daal on diwali.


Thats a great thali .... Looks mouthwatering...:)

Shella said...

Your spread looks so inviting. Thanks for the recipes

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Shivapriya said...

Bhale unayyi anni... sweet tappa anni nenu tinadaniki ready ga unnanu:). Hope u had nice diwali.

Daily Meals said...

Andhra vindu looks delicious, Hima! I like cucumber chutney. My mother makes it in different way.

Sirisha Kilambi said...

Nijanagaane adi Vindi Hima.....prtahi dish chaala bavundi :-))
Great thali :-))

and dear Please don't mind If I don't comment the next few months as I would terribly busy with my academic work......Hope u understand dear....I will be back in no time :-)

Lissie said...

thats a wholesome delicious thali! i love spinach dal and brinjal bajjis :)

A kitchen scientist & a white rat hubby!!! said...

wow, that is one wholesome spread hima, and the flaky toast luks nice, wish i cud taste one of them,,

Kumudha said...

The thali looks so beautiful!
Wonderful picture!

Dhivya said...


Andhra Recipes said...

i like most Andhra Currys...
Thanks for this Ingredents......

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