Ground nut chutney / verusanagapappula chutney - Andhra style

Ground nut chutney  / verusanagapappula chutney - Andhra style

Ingredients:

Ground nut chutney  / verusanagapappula chutney - Andhra style

1. Groud nuts : 1 tea cup
2. Green chillies : 3
3. Tamarind : 2 flakes (according to taste)
4. Garlic : 3 flakes
5. Mustered,jeera, black gram(urad daal) - 1/2 tbsp each
6. curry leaves : 4
7. Oil : 1/2 tbsp
8. water : 1/2 cup approx.
9. Salt : to taste.

Procedure:

1. Fry ground nuts, without oil,  till it turn to maroon color. Fry chillies in oil.
2. In a mixer grinder, grind fried ground nuts,garlic,fried green chillies, tamarind with water.
3. Put Thalimpu/popu(Fry mustered,jeera and curry leaves in oil). Add it to the grinded paste.
4. Add Salt for taste. You can add lemon juice if chutney demands little more sour taste.

pesarapappu pongali - Andhra style

pesarapappu pongali - Andhra style

pesarapappu pongali - Andhra style

Ingredients:

1. Rice : 1 cup
2. Pesara pappu / moong daal : 3/4 cup
3. Water : 3 cups
4. Chillies : 2
5. Onion : 1
6. Pepper : 4 to 5 smashed
7. Curry leaves : 5
8. Mustered,jeera : 1/2 tbsp each
9. Oil : 1tbsp  
10. Neyyi(Ghee) : 2 tbsp

Procedure:

1. In a pressure cooker boil rice, pesara pappu(moong daal), onion along with 3 cups of water for 3 vizils.
2. Once the pressure is out of the cooker, put thalimpu/popu(In the oil, fry mustered,jeera and curry leaves) and add to the rice and boil it for a while, if needed along with water.
3. Now add neyyi(Ghee) to the pongal and serve.
4. It taste better with ground nuts chutney.

Combinations:

Ground nut chutney - Andhra style,

Drumstick sambar - Andhra style

Thotakura pullagura / aakura pullakoora - Andhra style

Ingredients:

1. Aakura/Thotakura : 1 bunch(processed)
2. Tomatoes : 3
3. Tamarind : small lemon size
4. Onion : 2
5. Green chillies : 3
6. Salt / Chilly powder : as needed by you
7. Mustered, jeera : 1/2 tbsp
8. curry leaves : 5 leaves

Procedure:

1. In a pressure cooker, boil Aakura/Thotakoora, chopped onions, tomatoes, green chillies, tamarind for 3 vigils.
2. Smash the boiled content to the granularity needed by you.
3. Put thalimpu/popu to the curry.Addsalt and chilly powder as needed by you. Boil it for a while on simmer.It is ready for serve now.

Maamidi kaya pappu / mango daal andhra style

Maamidi kaya pappu / mango daal andhra style

Ingredients:

1. Unriped mangoes / pachi maamidi kayalu :  1 medium sized
2. kandi pappu(yellow lentils / toor daal) : 2 cup
3. Green chillies : 5 (alternatively chili powder can be used 1 tbsp)
4. Tomatoes : 1
5. Onions : 2

Procedure:

1.  In a pressure cooker, boil the Kandi pappu,sliced onions, tomatoes, green chillies with 2 cup of water for 3 to 4 vizils.
2. Now smash the boiled pappu. Add salt to taste.
3. Now add the thalimpu( in 1 tbsp of oil fry mustered-1/2 tbsp, jeera-1/2 tbsp and curry leaves - 4 ) to the paapu and boil it for a while.

vurlagadda kurma / potato masala curry - Andhra style

vurlagadda kurma / potato masala curry - Andhra style

Ingredients:

1. Potatoes - 4 medium sized
2. Tomatoes - 2
3. Green chilies - 4
4. Ginger garlic paste - 1 to 2 tbsp
5. Chilli powder - 1/2 tbsp
6. Coriander powder - 1 tbsp
7. Garam masala powder - 1/2 tbsp
8. Grated Coconut powder - 3 tbsp
9. Curry leaves - 5
10. mustered,jeera - 1 tbsp
11. oil - 3 tbsp

Procedure:

1. Boil the potatoes moderately and peal of the skin.
2. In a fried pan, put mustered,jira and curry leaves.Then fry the chillies,sliced onions till it reaches golden brown color.
3. Now add the sliced tomatoes and boil it on low flame for 5 minutes.
4. Add ginger garlic paste,salt,chili powder and garam masala powder and fry it.
5.  Now add a cup of water and the potatoes and boil it on low flame for 5 minutes.
6. Once the potatoes are well boiled, add grated coconut powder then stir it well and boil it on low flame for another 5 minutes(add water for desirable amount of gravy and mild of taste). Now garnish with coriander and serve it. 

Tomato masala curry - Andhra style

Tomato masala curry - Andhra style

Ingredients:

1. Tomatos - 5
2. Green chillies - 4
3. Ginger garlic paste - 1 tbsp
4. Coriander powder - 1/2 tbsp
5. Grated dry coconut powder - 1 tbsp
6. Chili powder - 1/2 tbsp
7. Salt - to taste
8. Onion - 1 big
9. Oil - 2 tbsp
10. Mustered, Jeera - 1/2 tbsp
11. curry leaves - 5 leaves

Procedure:

1. In a pan, boil the oil and add mustered, jerra and curry leaves.
2. Fry the chillies and later add onions. Fry it till onions golden brown color.
3. Now add sliced tomatos. Close the lid and boil it for 10 minutes.
4. Once tomatos are boiled well, now add ginger garlic paste, dried coconut powder, chili powder, coriander powder and salt.
5. Boil it for another 5 minutes.
6. Now garnish it with coriander leaves.