Pulihora / Lemon rice with chanagala/Roasted chana Dal chetnuy

Nimmakaya Pulihora with Chanagapappu pachady

Ingredients for Pulihora:-

Cooked Rice  - 5 cups
Lemons - 3 (Medium Size) 
Fried Ground nuts - 1/4  cup
Red chillies - 5 (Medium size)
Oil 6 tspns
Mustard seeds / Aavalu - 1/2 tspn
Minapappu / black gram - 1/2 tspn
Bengal Gram / senagapappu - 3/4 tspn
Curry leafs - 3 stems
Pasupu /  Turmeric powder - 1/4 tspn
Coriander leaves 
Inguva - 1/4 spoon
Salt to taste

 

Procedure:-

1) Place kadayi and add oil. Once the oil heats add inguva, mustard seeds, Urdal, bengal gram, Jeera and red chilles. Once they turn to light brown color, add fried ground nuts with turmeric and salt.

 

 2) Once the content heats up add lemon juice and heat for 30 seconds on a low flame.

3) Add cooked rice to the pulihora mixture.

 

                               Hot and tasty Pulihora is ready. 


Pulihora Chanagapappu Chetnuy:-

Ingredients:

Chanagapappu  - 1/2 cup
Red chilly - 1 (Big Size) 
Coconut - 1/4 cup
Garlic - 5 Splices
Salt for taste
                                     

Procedure:-

1) Grind all ingredients to fine powder with out water.

 

2) Once it is well powdered. Add small quantity of water and grind it one more time.

 

                                               Chanagala Chutnuy is ready.

                        Pulihora with Chanagala Chutnuy. A very good combination.

Kakarakaya / bittergourd Masala Fry

Kakarakaya Masala Fry

Ingredients:-

Kakarakayalu / Bittergourd - 1/2 kg  (Small size preferred)
Lemons  - 4 (Small)
Turmeric- 1/2 spoon
Salk 2 spoons.
Onion - 1 tspn
Mustard seeds / Aavalu - 3/4 tspn
Minapappu / black gram - 3 tspn
Jeera - 1/4 tspn
Red Chillies -  6 (big)
Bengal Gram / senagapappu - 5 tspn
Garlic - 7 slices
Dhaniyalu / Corriander - 2 tspn
Oil -  10 tspns


Procedure:-

1) Clean and cut kakarakaya to as show below.

2) Mix Lemon juice, turmeric powder and salt to kakarakaya and heat it on medium flame for 15 mins with lid on. The kakarakaya boils well. Once they are boiled remove the watery content from kakarakaya.

 

 

Kakarakaya bolied

Boiled Kakarakaya

3) Fry avalu, menapappu,jeera,dhaniyalu, Senagapappu, red chillies till they become light brown color.

 

4) Grind the mixture with out onions.  Once the mixture becomes fine powder add onions and grind it again till onion mix well.

 5) Stuff this mixture in the bittergourd.

 

6) Add oil in the pan and fry these kakarakayalu for 15 mins on medium flame with lid on. Stir them occasionally. 

 

 

 

                                          Tasty and Spicy Kakarakaya Masala Fry is ready.

Palakura Garelu / Vadalu

Palakure Garelu / Vadalu

Ingredients:-

Minapappu / black gram - 2 Cups
Onions - 2 (Medium)Palakura / Spinich - 2 Cups
Salt to taste
Chillies - 4 (Medium size)
Soda salt - 1/4 tspn
Oil to fry Garelu/ Vadalu

Note: Instead of palakura also can use thotakura / molakura. I have tried and they came up very well.
 Procedure:-

1) Soak minapapu in 3 cups of water for alteast 5 hours. Usually soak it in the night for next days preparation of vadalu. Morning take out the water.

 

2) Add salt and grind it with out adding water.

3) Clean the palakura with salt water and chop it finely. Chop the onions and green chilies as well.

4) Add soda salt to minapappu mixture and mix it well. Then add akukura, onions and green chilies. Taste it and add some more normal salt if needed.

 5) Heat the oil for frying.

 6) Take a plastic cover and put it on a plate. Now the base is ready with plastic cover for vadala preparation. Put some oil on the plastic cover and on your hand so it wont stick.

7) Fry vadalu in oil and put them in a tissue paper so it observes the excess oil.

Palakura vadalu / Garelu

Tasty palakura Vadalu ready to serve.

Akukura pappu

Thotakura Pappu

Ingredients:-
Thotakura - 2 cups (Any Akukura)
Kandipappu/Yellow Lentils/Toor dal - 3/4 cup
Tomatoes- 5 (Small Size) 
Tamarind - Small lemon size (Dont use tamarind for gongura)

Pasupu /  Turmeric powder - 1/4 tspn
Green chillies - 12 (Small) 

Note: My mirchi are not spicy so used 12 of them. If they are spicy you can use 7 to 8. If you are not sure about mirchi spicy then you can use chilli powder. 1 and 1/2 spoon is enough for this.
                                     


Talimpu/Popu/Tadka/Seasoning

Oil 3 tspns
Onion - 1 (Big)
Mustard seeds / Aavalu - 1/2 tspn
Minapappu / black gram - 1/2 tspn
Curry leafs - 3 stems
Salt to taste                               

Procedure:-

1) Clean akukura with salt water and chop it well.

 2) Cut Mirchi and tomatoes to small piece. 

 3) Take kandipappu in a cooker and clean it. Pour 2 cups of water. Add turmeric, tomatoes pieces and mirchi in the cooker.

4) Now add akukura and place the tamarind on top of akukura. 
Note: If tamarind desolves in dal water, dal wont boil. So make sure it was placed on top of akukura.

 

 5) Place the lid and wait for 3 whistles on a high flame.

6) Once the cooker cools down open the lid and separate the water in to a container. Then smash the boiled dal mixture slowly. Since its boiled it smashes easily with table spoon.

 7) Mix the dal mixture to the dal water in a container. Add salt to taste.
                                               

8) Put pan and add oil. Fry all seasoning ingredients. (Avalu, minapappu, onion and curry leafs).                              

                      

9) Add seasoning mixture to dal.                                

10) Heat the akukura pappu for 2 mins on a low flame.

                                              
                    Akukura pappu is ready. Serve it with either rice or Chapati.