Chinta Chiguru Pappu

Chinta Chiguru Pappu

VN:F [1.9.22_1171]
Rating: 1.0/5 (1 vote cast)

Ingredients:
Chinta Chiguru (Tender tamarind leaves) – 100 gm
Green Gram – 1 ½ cup
Bengal Gram – ½ cup
Green Chilies – 10
Dried Red Chilies – 2
Curry Leaves – 2 twigs
Salt – 1 ½ tsp
Turmeric – ¼ tsp
Mustard Seeds – ½ tsp
Cumin Seeds – 1 tsp
Oil – 2 tbsp
Chinta Chiguru Ingredients
Preparation:
Sort & soak separately the two grams in just sufficient water for an hour.
Meanwhile slit the green chilies and break each red chili into two or three parts.  Also sort the Chinta Chiguru.
Heat a cup of water and add soaked Bengal gram along with the left over water used for soaking.  Keep adding water in small quantities as it evaporates.
Let the Bengal gram half cook and add the Green gram along with the left over water from soaking.  Keep adding water in small quantities as it evaporates.
Also add ½ tbsp oil, green chilies & turmeric.  Let the green gram half cook.
Add Chinta Chiguru and let it cook completely.  Add salt & mix it well.  Take it off the stove.  If the Chinta Chiguru you have is not too sour, add a couple of raw mango slices.  Alternatively you can add more Chinta Chiguru but that will result the dish to be more leafy.  Choose based on your liking.
Now prepare tadka using the remaining oil, mustard, cumin, curry leaves & red chilies.
Add tadka to Chinta Chiguru Dal & mix it well.  Serve it hot with Chapati, Jowar Roti or rice and ghee.

VN:F [1.9.22_1171]
Rating: 1.0/5 (1 vote cast)
Ugadi Delicacies

Ugadi Delicacies

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

Ugadi / Yugadi festival is to mark the Telugu New Year’s Day.  The first month of Telugu New Year is called Chaitra Masam (Month).  It is celebrated on the same day in Karnataka & Andhra Pradesh states (Deccan Region) of Southern India.  Families get together, some traditional rituals are performed & prayers are offered.  Then comes feasting, here are some of the delicacies made on this day.  Specially, Ugadi Pachadi is made on this day using 6 tastes and each signifying an experience of life.

Ugadi pachadi
Mamidikaya Pachadi
Mamidikaya Pappu
Senaga Pappu kattu Charu
Purnam Polelu / Bakshalu / Bobatlu

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)
Senaga Pappu Kattu Charu

Senaga Pappu Kattu Charu

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

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.

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)
Mamidikaya Pachadi

Mamidikaya Pachadi

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

Mamidikaya Pachadi also called Mamidikaya Chutney is traditionally made on Ugadi, Telugu New Year’s Day.  However, it can be made on any day the raw mangoes are available.  The tangy taste marks its specialty and when served with hot rice & ghee, it will be irresistible.

Ingredients:
Raw Mangoes – 1 medium sized
Curry leaves – 2 twigs
Red chili powder – 1 ½ tsp
Salt – 3 tsp
Turmeric – ¼ tsp
Cumin & fenugreek seeds powder – 1 tsp
Oil – 1 tbsp

Mamidikaya Pachadi Ingredients

Preparation:
Slice mango into pieces.
Dry roast cumin & fenugreek seeds & grind them into fine powder.
Now grind all the ingredients together and make it into a fine paste.
Make tadka using oil, cumin, mustard seeds & curry leaves.
Mix it with ground paste & serve with hot rice and ghee.

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)
Ugadi Pachadi

Ugadi Pachadi

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

This Ugadi Pachadi is traditionally made on Ugadi, Telugu New Year’s Day.  Nowadays it is being made in metal utensils but traditionally it was made in earthen pots.  The taste varies considerably and the one made in earthen pots is superior.

This is usually made using 6 tastes and each signifying an experience of life.  Some make this without using all the 6 tastes.  It varies region to region & family history/traditions.  We do not use Salt (fear) & Chilies/Pepper (Anger) but some do.  If you like, you  can add them when preparing this.

Neem flowers – Bitterness signifying sadness
Jaggery – Sweetness signifying happiness
Raw mango – Tangy signifying surprise
Tamarind – sour signifying disgust

Ingredients:
Roasted bengal gram
Neem flowers
Finely sliced raw mango cubes
Poppy seeds
Grated dry coconut
Jaggery
Tamarind
*Jaggery & tamarind should be in 1:1 ratio
Ugadi Pachadi Ingredients
Preparation:
Sort tamarind and soak it in little water along with Jaggery for about 30 min.
Now by adding little water, extract the tamarind juice.  It should be like a thick sauce.
Once done, add water as per your taste and strain it.  If you can take concentrated juice, add less water.
Refrigerate and serve chilled by adding rest of the ingredients as per individual’s interest.

This is usually made using 6 tastes and each signifying an experience of life.  Some make this without using all the 6 tastes.  It varies region to region & family history/traditions.

Neem flowers – Bitterness signifying sadness

Jaggery – Sweetness signifying happiness

Raw mango – Tangy signifying surprise

Tamarind – sour signifying disgust

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)