Sunday, November 4

Sunday Meals #12 - Simple Andhra Bhojanam

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 patoli, vankaya kothimeera karam kura, magaya pachadi and white rice

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:

12 to 13 small brinjals cut into cubes
1/4 cup chopped cilantro/coriander leaves
1" piece ginger
3-4 green chillies/as per your spice level
salt as per taste
a pinch of turmeric

For tempering:

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

For tempering:

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.

15 comments:

Sirisha Kilambi said...

nice ones Hima...I would have done full justice to every dish If I was there ;-)

Siri said...

Vankaya Kothimeera karam kooram is a classic dear and thanks ruchi choopinchinanaduku..:)

Hima said...

Thanks sirisha. I wish you were here!!

Thanks siri, you are right that is a classic which my husband does not like. Can you believe?? Ofcourse he ate but bitching a lot.

Vcuisine said...

Hima, they are so good. Whenever I see authentic food, I feel so happy. Viji

easycrafts said...

I hardly know anything about andhra food...but all these appear very tempting

Hima said...

Thanks viji.

Thanks easycrafts. Try them at home and tell me how do they taste! You can have the brinjal curry even with chapathis.

Rina said...

Hima, love this simple Andhra bhojanam. Goruchikudulu are my fav and ooh that lovely yummy tangy mango chutney to complete the vankaya kothemeer karam. Lovely dear. Naaku okka platu meals parcel please!!!!

SHANTI BHANU said...

mee vantalu chala bagunnai...naku vankaya kothimira karam baga nachindhi..nice bhojanam

Shivapriya said...

I missed so much all these day, all the above dishes are our fav's. Never the late..
love ur blog and dishes.... everything here is delicious.

Shivapriya said...

I missed so much all these day, all the above dishes are our fav's. Never the late..
love ur blog and dishes.... everything here is delicious.

sagari said...

pachadi look very yummy i love to try this

Hima said...

Thanks shanti, shivapriya and sagari for leaving such a lovely comments.

Rajani said...

hi hima, i love andhra food! and was a regular at andhra bhawan lunch in delhi while i was living there. i love Goruchikkudu patoli recipe and am definitely going to try it out.

Rajani said...

hima, I made the patoli but since there was no gawar in the fridge I made it with french beans, and added a bit of jaggery + hing as well. it was yummy, we all loved it and I'll definitely make this more often. :) I'll be posting about it.

Uma said...

your version of patoli looks so similar to mine Hima, just the difference is you added coconut to the patoli, right? Yours look so delicious and mouth-watering.

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