Category Archives: Rasam / Charu / Sambar

Senaga Pappu Kattu Charu

Senaga Pappu Kattu Charu

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Senaga Kattu Charu is usually made when preparing Purnam Polelu or Purnam Garjalu / Kajjikayalu in which the main ingredient is Bengal gram.  This is made with broth left over after boiling Bengal gram.

Ingredients:
Left over Bengal gram broth
Boiled Bengal gram paste – 1 tbsp
Tamarind – 1 big lemon sized
Jaggery – 1 small lemon sized
Green Chilies – 2
Onion (optional) – 1 small
Curry leaves – 2 twigs
Coriander – 1 bunch
Ginger garlic paste – ¼ tsp
Salt – 2 tsp
Oil – 1 tbsp
Senaga Pappu Kattu Charu Ingredients
Preparation:
Sort, soak & extract pulp from tamarind.
Chop onion & green chilies.
Make tadka using oil, mustard, cumin, green chilies, onion and curry leaves.
Add tamarind juice, salt, ginger garlic paste & turmeric.
Once heated, add broth, jiggery & Bengal gram paste.  Bring it to boil & turn the heat off.
Add coriander & serve it with rice.

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Kaddu ka Dalcha

Dalcha

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Dalcha is Hyderabad’s special recipe prepared with Bottle Gourd & spices.  Savor it with another Hyderabadi dish, Bagara Khana (Rice) & you will be longing for more!!

Ingredients:

Bottle Gourd – 1 small
Tomatoes – 4
Onion – 1
Bengal gram / Chana Dal – 1 cup
Tamarind – 1 big lemon sized
Green Chilies – 6
Red Mirchi Powder – ½ tsp
Curry leaves – ½ bunch
Turmeric – a pinch
Salt – 3 tsp
Oil – 4 tbsp
Cloves – 5
Cardamom – 2
Cinnamon – 2 inch sticks
Sahijeera – ½ tsp

Kaddu ka dalcha ingredients

Preparation:
Sort & soak tamarind & Bengal gram separately for about 30 minutes & pressure cook Bengal gram for around 4 whistles.  Allow it cool down & mean while chop tomatoes, bottle gourd, onion and slit green chilies.

Preparation_Dalcha_1

Take a deep bowl and heat oil, add mustard seeds & jeera.  Once it crackles, add green chilies, curry leaves and onions to it & sauté for about a minute or two.  Add the bottle gourd and tomatoes after frying each for a couple of minutes.  Add turmeric and half of the salt.  Allow it to cook on medium flame.

Preparation_Dalcha_2Meanwhile, grind the boiled gram, tamarind & spices.  When the bottle gourd is almost cooked, add this paste & water to it.  Add water as per your liking and adjust salt accordingly.  Switch the flame off when it comes to boiling.  Serve it hot with Bagara Khana, it will be an amazing treat!!

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