In the above picture u can see Andhra Sambar , Tomato Rasam , Mamdikaya cauliflower pachadi , Ivygourd poriyal ( Tindora curry) , Palakura pappu ..
PALAKURA PAPPU / DAL PALAKMy hubby told this recipe tasted exactly like the one he had in restaurants. Thanks a lot sailu’s food .
1 cup - 200ml
1 cup - 200ml
- For variations u can try sauting the onions , green chilles , palak leaves in little oil before pressure cooking with dal.
- Always do the seasoning in the end.
- If u want u can do the seasoning using oil and add little ghee on top of the dal.
- Give a standing time of at least half an hour before serving for all the tastes to blend.
ANDHRA SAMBARI got the following recipes from here. If u wanna try varieties of andhra thali,u must visit this blog to get a good idea. She has given a nice collection of recipes.Thanks Srinithya
coriander leaves – to garnish.
- The vegetables should not be over cooked.
- As per the original recipe , madras sambar masala is used . But i used my home made sambar powder.
- I also used red chillies while tempering and i tempered at the end.
MAMDIKAYA CAULIFLOWER PACHADI | RAW MANGO CAULIFLOWER PACHADIThought she has given varieties of pachadi in her blog , i chose this one just becoz of this combination. I wanted to try this combo and as it sounded unique and different.I’ve got an yummy raw mango dish to add in my mango recipes list.
TINDORA TOMATO CURRY | IVYGOURD TOMATO STIR FRY
I have never used tindora in my cooking . So for a challenge i tried this curry . My husband who hates tindora loved this a lot.
- I dint deep fry the tindora pieces instead i shallow fried it for sometime and proceeded the recipe.
- Make sure the tindora is not overcooked while pressure cooking.
TOMATO DAL RASAMI made slight changes in the actual recipe to suit my hubby’s taste. It tasted excellent and flavourful the next day. I reheated the rasam and used the same for two days
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