This weekend after too much of deep frying I decided to make a very simple andhra bhojanam. So here are the items that I made:
Goruchikkudu (Guvar) patoli
Vankaya kothimeera karam kura/Brinjal with coriander curry
Magayi pachadi (Pickled mango chutney)
Recipe for Goruchikkudu patoli:
1 cup chopped Goruchikkudu/Guvar
1/2 cup Chana dal
1 tsp Cumin seeds
2 tbsp dry Coconut powder
3-4 dry Red chillies
Salt as per taste
2 to 3 tbsp oil
1. Wash and soak chana dal for 4-5 hours. Drain the water and take dal into blender. Add cumin seeds, red chillies, coconut powder and salt. Blend them together without adding any water until the chana dal is finely grinded. The mixture should not be pouring consistency at all. No problem even if chana dal is little grainy.
2. Wash and cook guvar in plenty of salted water until it becomes tender.
3. Heat the oil in a pan and add the above blended mixture. Cover and fry on low flame stirring occasionally. When you see the mixture is becoming dry and nicely fried, add the cooked guvar. This will add little moisture to the fried mixture. Wait for a minute and turn off the stove. Patolis almost look like paruppusili.
Recipe for Vankaya kothimeera karam kura:
1" piece ginger
3-4 green chillies/as per your spice level
salt as per taste
a pinch of turmeric
1 tsp chana dal
1 tsp urad dal
1 tsp cumin seeds
2 tsp oil
1. Make a fine paste of cilantro, ginger and green chillies.
2. Heat oil in a pan, add the tempering ingredients. When they turn golden brown in colour add the brinjal, turmeric and salt. Mix them all together, cover and cook until brinjal is half cooked.
3. Add the cilantro paste, mix them to blend all together. Cover and cook until the brinjal is completely cooked.
Recipe for Magayi pachadi:
Magayi is a traditional pickle in andhra pradesh. It is made with mango and spices like red chilli powder, fenugreek seeds powder, turmeric etc., This chutney that I made uses that pickle. This has a funny story attached to its origin at my home. When we lived in Proddatur, Cuddapah Dt. my made magayi with the mangoes that we get there. The mangoes are supposed to become tender in couple of days but she saw that the mangoes were so stiff and stubborn that they din't want to become tender at all. Then she learned about this chutney and made it by blending them in the blender. Couple of times our blender got spoiled too, as the mango pieces were so strong like wood. I must say with normal magayi uragayi, this will taste fabulous. You can serve it with hot rice, idlis or dosas anything. We even pair it with wheat rava upma. It tastes excellent.
2/3 cup packed Magayi
1/4 cup curds/yogurt
1 tbsp chopped cilantro/coriander leaves
1 small onion
2-3 green chillies
1 tsp mustard seeds
2 tbsp oil
a dash of hing/asafoetida
1. Blend all those except for the tempering ingredients into a fine paste.
2. Heat oil in a pan, add mustard seeds and hing. When mustard seeds splutter add them to the chutney.
Hope you all liked the dishes this week too.