Vegetable Sagu Recipe – Karnataka Style Saagu Recipe For Poori, Set Dosa, Rava idli

Sagu is the most popular side dish for poori, set dosa, rava dosa and even for rava idli in Karnataka hotels just like vegetable kurma in Tamil nadu. It is served along with coconut chutney. In Kannada Sagu means Kurma. Being in Bangalore for the past 10 years, I had tasted this saagu ( mixed vegetable sagu) several times in restaurants, marriage functions here.

In some places, potato sagu is served instead of vegetable sagu. During avarekalu season ( Field beans), avarekalu sagu is served. Recently I got this recipe from Nagalakshmi ( one of my friends in School moms group). Actually she shared two versions. One is the green version and the other one is red. But I wanted to try the hotel style sagu recipe. So I chose the green version and tried it for Ragi Poori. It came out really well. In some hotels, sagu looks red in color. To make that, use byadgi red chilli / Kashmiri red chilli while grinding masala or use red chilli powder.

Before posting here, I shared a picture of this sagu with my friends in Whatsapp, got their approval about the color and texture and posting it confidently. The flavor and texture of this sagu is very similar to south Indian veg kurma. Coconut, poppy seeds are the most important ingredients. It forms the base for this gravy. You could find many variations in sagu masala. But tastes good in all the ways ! Lets see how to make Karnataka style mixed vegetable sagu recipe with step by step pictures.

Saagu recipe / mixed vegetable sagu recipe

Karnataka style mixed vegetable sagu recipe - side dish for poori, set dosa, rava idli and rava dosa

Cuisine: Karnataka

Category: Side dish for poori, dosa

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250 ml Mixed vegetables - 1 cup ( 1 medium carrot, 5 beans, 1 potato, handful green peas ) ( Cauliflower, knol khol can also be used) Big onion - 1 no Tomato - 1 small ( optional) Salt & water - as needed To Grind Grated coconut - 1/4 cup Green chillies - 3 nos ( use 2 for less spicy taste) Poppy seeds/Khus Khus – 1.5 tsp Fried gram dal – 1.5 tsp Big onion – 1/2 no (medium sized) Coriander seeds - 1/2 tsp Ginger - 1/2 inch Garlic cloves - 2 nos Cumin seeds - 1/4 tsp Cinnamon - 1 inch piece Cloves - 2 nos Cardamom - 1 no  Coriander leaves - 1 tbsp Tamarind – A pinch (Optional) To Temper Cooking oil – 2 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Curry leaves - Few

HOW TO MAKE VEGETABLE SAGU - METHOD

Wash and chop all the vegetables finely. Grind all the ingredients given under “ To grind” to a smooth paste. Set aside. Heat oil in a pressure cooker base. Temper mustard seeds, urad dal and curry leaves. Add the finely chopped onion and saute till transparent. Add the chopped vegetables and required salt. Mix well and add ground paste. Saute till raw smell goes off.  Lastly add 1 cup of water. Mix well and Pressure cook for 1 whistle in low flame. Open the lid after the steam is released. If its watery, boil for a minute. If its too thick, add some water to adjust the consistency. Mix well and serve with poori, set dosa or rava idli. Enjoy !

Note

Adjust the quantity of green chillies as per your spice level. Adding tamarind is optional while grinding masala. You can add 1 tsp of ginger, garlic paste instead of ginger and whole garlic. You can also add few mint leaves while grinding.

Try this easy, Karnataka special vegetable sagu for poori, dosa. Its flavorful and healthy too!

Technorati Tags: Vegetable sagu recipe,mixed vegetable sagu,saagu recipe,sagu recipe,Karnataka style saagu recipe,Karnataka style sagu,mixed vegetable sagu karnataka,side dish for poori,side dish for set dosa,karnataka style sagu recipe,how to make saagu,how to make sagu,vegetable sagu,poori sagu

Very good recipes Tags: sagu, saagu recipe, sagu recipe, Karnataka style saagu recipe, Karnataka style sagu, mixed vegetable sagu karnataka, side dish for poori, side dish for set dosa, karnataka style sagu recipe, how to make saagu, how to make sagu, vegetable sagu, poori sagu

Continue Reading...

Punjabi Restaurant Style Dum Aloo Recipe

Dum Aloo or Aloo dum is a potato based gravy which is very popular in Kashmir. I browed few recipes and found deep fried small potato /Baby potato is used in this dish. Authentic Kashmiri dum aloo is prepared without onion and tomato. Curd & Kashmiri red chilli are the most important ingredients for the base of gravy apart from spice powders. So the recipe I have shared here is not the authentic one.

 Recently I tasted Dum aloo for the first time in my friend Megha’s house birthday party. I loved its taste and got the recipe from her. Based on her recipe, I browsed and found this Punjabi style dum aloo in Spice up the curry. After going through rave reviews from the readers comments, I tried this recipe confidently. Yes, it came out finger licking good with a nice flavor. It tastes similar to restaurant style gravies. 

In this method, baby potato is sautéed in less oil instead of deep frying to reduce the calories. Still it tasted great. Sendhil liked it very much. Raksha has gone to Salem ( to my in-laws house) for vacation. I must prepare this for her as soon as she comes to Bangalore. I am sure she will love it. Try this for your kids birthday parties. They will like it for sure. Lets see how to make Dum aloo at home with step by step pictures and a video !

Dum aloo recipe - Restaurant style Dum aloo recipe

How to make restaurant style Punjabi dum aloo recipe at home

Cuisine: North Indian

Category: Side dish for roti

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Baby potato - 12 nos Salt and water - as needed Cooking oil - 2 tbsp Red chilli powder - 1 tsp ( Kashmiri chilli powder)  Dhania powder - 2 tsp Garam masala powder - 1 tsp Crushed Kasoori methi - 1.5 tsp Fresh curd – 1to 2 tbsp Fresh cream - 1 tbsp ( I used Amul fresh cream) To grind Cooking oil - 2 tbsp Cinnamon - 1 inch piece Cloves - 2 nos Cardamom - 2 nos ( small) Fennel seeds - 1/4 tsp (optional) Green chilli - 1 no Big onion - 1 no Tomato - 2 nos Cashew nuts or almonds – 6 to 10 nos Ginger&Garlic paste – 1/2 to 1 tsp Coriander leaves – to garnish ( I din’t use it)

HOW TO MAKE DUM ALOO

Wash and pressure cook baby potato in a cooker adding 2 cups of water. Cook for 2-3 whistles in low flame. It takes 15 minutes. In the mean time, lets prepare the masala for gravy. Heat 1 tbsp cooking oil in a kadai. Saute cinnamon, cloves, cardamom, fennel seeds and green chilli for a minute. Add chopped onions and saute till transparent. Add ginger, garlic paste and saute for a minute. Add chopped tomato, salt and saute till tomato turns pulpy. Add cashews, mix once and switch off the flame. Let the mixture cool down. Grind to a smooth paste adding enough water. Set aside. Take the pressure cooked potato. Drain the excess water and peel the potato skin. Keep in a plate. Prick all over the potato with a fork. Heat 2 tbsp cooking oil in a kadai. Shallow fry the potato till it turns golden in color and looks roasted. Remove in a plate. In the remaining oil, splutter cumin seeds. Add ground tomato paste and saute for a minute. Add red chilli powder, dhania powder, sugar, garam masala powder and curd. Saute for a minute. Gravy will become thick and leaves the sides of pan. Add 1/2 to 1 cup water, mix well and check for taste. Add salt if needed. Cover cook and boil till oil floats on top. Open the lid, mix the gravy and add 1/2 cup more water if needed. Now add the baby potato and mix well. Add fresh cream, crushed kasoori methi and mix well. Boil for a minute. Add water to adjust consistency. Garnish with coriander leaves. This gravy thickens when it cools down. So add more water whenever needed. Boil and serve hot with roti ! Enjoy !

Note

Add more red chilli powder if you want spicy gravy. Originally baby potato should be deep fried in oil. But I shallow fried it to reduce the calorie.  You can use butter instead of cooking oil. Adding fresh cream is optional. Skip if you don’t have it. But adding cream makes the gravy rich.  This gravy tastes the best if you give a standing time of 1 to 2 hours after preparation. So if you are making for birthday parties, make it in advance and reheat it adding some water.

Try this yummy, creamy dum aloo recipe at home & enjoy with chapathi/Naan/Kulcha !

Technorati Tags: Dum aloo,Dum aloo recipe,Alu dum,dum aloo recipe in hindi,easy dum aloo recipe,dum aloo recipe,how to make dum aloo at home,restaurant style dum aloo recipe,side dish recipes,side dish for roti,side dish for chapathi

Continue Reading...

Pazham Pori Recipe – Ethakka Appam - Kerala Nendram Pazham Bajji

Pazham pori @ Ethakka appam – Kerala special Nendram pazham bajji ( Ripe banana fritters in English) was in my try list for years. Crispy and hot Pazham pori with tea/Chai is one of the most popular and classic combo in Kerala. People love to have this pazham pori with hot tea as an evening snack. I have tasted this bajji only once in Bangalore - Ernakulum intercity express train pantry car. I loved it very much and I decided to blog this recipe at that instance. But I couldn’t find nendram pazham/etha pazham in my area. 

Recently I got few ripen nendram pazham from my neighbor. My neighbors from Kerala used to buy this nendram pazham regularly and feed their toddlers for breakfast as it has lots of health benefits. As soon as I got the ripen banana, this pazham pori recipe flashed in my mind. I browsed for few recipes and videos to make a crispy pazham pori just like the ones I tasted in train. I came across many pazham pori recipes with eggs, besan flour and even with wheat flour. But I wanted to try the traditional, authentic ones with Maida and rice flour.

Finally I got this recipe from my neighbor and tried it for our evening snacks. This sweet bajji is of my kind. I loved it a lot more than Raksha & Sendhil. We are planning to visit Kerala during this summer vacation. I have a big list of dishes to taste in Kerala hotels. This pazham pori is also one among them. I will try to update this post and share a picture in my Instagram feed from Kerala tea shop. Now lets see how to make Kerala special Pazham pori recipe with step by step pictures and video !

Pazham Pori Recipe - Kerala Ethakka Appam

Pazham Pori Recipe - Kerala Ethakka Appam - Kerala Nendram Pazham Bajji Recipe

Cuisine: Kerala

Category: Snacks

Serves: 12 nos

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Nendram banana / Kerala ripen banana - 3 to 4 nos Maida / All purpose flour – 1 cup Rice flour – 3 tbsp Sugar – 1 to 2 tbsp ( based on the sweetness of banana) Turmeric powder – 1/8 tsp Cooking Soda – a pinch (optional) Jeera / Cumin seeds – 1/4 tsp Crushed Cardamom seeds – 1 no ( optional) Water – 1 cup ( approx) Cooking oil or coconut oil - to deep fry

HOW TO MAKE PAZHAM PORI - METHOD

Take the ripen banana and peel the skin. Cut into long, thin or thick strips as you wish. Set aside. Taste a small piece of banana to know the sweetness. Mine looked over ripen and black as u see in the picture. But It was mildly sweet. So I had to add more sugar in the batter. The quantity of sugar in the batter depends on the sweetness of banana. In a wide bowl,take the maida, rice flour, sugar, turmeric powder, cumin seeds, cardamom powder and a small pinch of cooking soda.  Adding soda is optional. Mix well. Add water little by little and make a smooth, lump free batter. Batter should not be too thin or too thick. Its consistency should be like bajji batter.It should fall like a thin ribbon. Batter should coat the banana well. So make it accordingly. Please watch the video for reference. I used approx 1 to 1.25 cups of water. Heat oil in a kadai and when it gets heated ,drop a pinch of batter to check oil temperature. If it rises to the top immediately, oil heat is just right. Now take one banana strip and coat well on both the sides in the batter. Drop in hot oil. Deep fry 2-3 pazham pori for one batch. Flip & Cook in medium flame on fry both the sides till golden. Remove in a tissue paper. Serve hot  to enjoy its best taste.Tea with pazham pori is a classic combo in Kerala. You too give a try and enjoy !

Note

Rice flour is not used in many recipes. But I added it to make crispy pazham pori. Cardamom powder is also optional. If you want the flavor of banana to be dominant, skip it. Adjust the quantity of sugar based on the sweetness of banana. Adding cooking soda is optional. If you don’t add pazham pori looks flat and thin. But mine looked slightly bulgy because of soda. Its your choice of how you want it.

Try this Kerala special snack – Pazham pori at home for your tea time  and enjoy !!

Technorati Tags: pazham pori,Kerala pazham pori recipe,pazham pori recipe,Pazham pori recipe with rice flour,pazham pori youtube,pazham pori recipe in tamil,nendram pazham bajji,ripe banana bajji recipe,nendram pazham bajji recipe,kerala recipes,snacks recipes,banana fritters,ripe banana fritters

Continue Reading...

Paneer Puri Recipe – Stuffed Paneer Poori - Poori Varieties

During weekends, I am making varieties of poori for our breakfast and I have been sharing the same in my blog. Last Sunday I prepared this paneer poori (Indian cottage cheese in English) for our breakfast with the leftover paneer cubes. Its a stuffed paneer puri recipe. So you just have to add grated paneer to the wheat flour and make dough with it. Its so simple. 

When I was searching for different types of puri recipes, I saw this one in Ramki’s one page cookbook. I liked the idea of paneer stuffed poori and tried this recipe in my own way. It came out really well, puffy and soft. Even though it tastes like masala poori, Paneer gives an additional softness to it and make it healthy too. Semolina/ Rava helps to keep the poori puffy and hold its shape for long time. So kids would love it for sure. 

Do try this different type of poori during this vacation for your kids and family. Enjoy the breakfast ! I made masala raita and onion masala as side dish for this poori. It was a good combination. You can make tomato bhaji, potato masala or even chana masala as a side dish.  Ok, Lets see how to make yummy, soft paneer poori with step by step photos and a video !

Paneer Poori Recipe - Poori varieties

How to make masala poori with paneer - Paneer puri recipe

Cuisine: Indian

Category: Paneer Recipes

Serves: 12 nos

Prep time: 10 Minutes

Cook time: 2 Minutes

Total time: 12 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Grated paneer - 3/4 cup Atta/Whole wheat flour - 1.5 cups Besan flour - 1 tbsp Rava/Semolina - 1 tsp Red chilli powder - 1 tsp Garam masala powder - 1 tsp Ajwain or cumin seeds - 1/2tsp Coriander leaves - 1 tbsp( finely chopped, optional) Salt & water - as needed Cooking oil - to deep fry

HOW TO MAKE PANEER PURI - METHOD

Grate the paneer using a grater and measure 3/4 cup from it. Keep it aside. In a wide bowl or plate, take the wheat flour, besan flour, rava, salt, red chilli powder, garam masala powder, ajwain/Omam OR cumin seeds and grated paneer. Mix everything well without adding water. Mixture looks crumbly. Now add water gradually and make a smooth dough. Dough should not be too hard or too sticky. Knead it for 5 minutes. Make poori immediately. Keep the remaining dough covered while rolling the poori. Take a portion of dough and make uniform sized balls. Dust the ball in wheat flour and roll into small thick poori. Remember thin poori won’t puff up. So roll it thick. Refer picture below for thickness.  Heat oil in a kadai to deep fry. Check its temperature by dropping a pinch of dough. If it rises to the top immediately, oil heat is just right. If the heat of oil is less, poori won’t puff up. So check it before deep frying. Reduce the flame to medium and take one rolled poori. Pat it between your palm to remove the excess flour.  Drop the poori in oil. When it starts to come up, press the poori with a ladle gently. It puffs up well. Now flip the poori and cook for a minute till bubbles cease. Remove & drain in a tissue paper. Serve hot with masala raita and some bhaji/Poori masala. TIPS:  Increase the flame to high till you drop the next poori. Reduce the flame to medium as soon as u drop it. You can follow this to maintain the heat throughout deep frying. If oil becomes smoky hot, switch off the flame for few minutes. After the oil comes to desired temperature, fry the poori. Enjoy !

Note

Do not make the dough too sticky or soft. No need to rest the dough. Make poori immediately to prevent oil absorption. Thickness of poori is very important to puff up. So roll it small and thick. Heat of oil is also an important factor for puffy poori. Check its temperature. Oil should not be smoky hot.

Try this yummy paneer poori at home for your weekend breakfast and enjoy !

Technorati Tags: Paneer poori recipe,Paneer poori,How to make paneer poori,poori recipe,Poori varieties,puri varieties,Indian fried bread,Different types of poori,stuffed poori varieties,different types of puri recipes,puri recipe,puri recipes,puri

Continue Reading...

Mavinakayi Chitranna Recipe – Raw Mango Rice Recipe Karnataka Style

Ugadi festival is around the corner. This year for Ugadi, I am sharing a Karnataka special delicacy Mavinakayi Chitranna recipe. Its nothing but raw mango rice recipe ( Mangai sadam) prepared in  Karnataka style. I learnt this recipe from my School moms friend Archana. 

When I was asking her about Ugadi special recipes of Karnataka other than holige/Obbattu, she told me that they make Mavinakayi chitranna , Mavinakayi chutney, kosambari, obbattu saaru and some palya for the festival. As I had already shared Holige recipe and easy obbattu saaru recipe,I wanted to try Kosambari and mango chitranna this year. 

Actually our friend Tara told me another recipe for Mavinakayi chitranna adding onion and roasted methi seeds powder. I will post that version later. I found many variations for this particular recipe on net. As I am sharing a festival recipe, I wanted to make a simple no onion, no garlic green mango rice and I followed my friend's recipe blindly :) So here you go, Ugadi special Karnataka style mango rice recipe – Mavinakayi chitranna with step by step photos and a video !

Check out my Holige recipe, easy obbattu saaru, Karnataka Ugadi lunch menu post !

Check out my Andhra Ugadi pachadi recipe, pulihora and boorelu recipes.

Mavinakayi Chitranna Recipe - Karnataka style raw mango rice

Mavinakayi chitranna recipe - Raw mango rice recipe - Karnataka style

Cuisine: Karnataka

Category: Rice varieties

Serves: 3

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Cooked rice – 2 cups ( Raw rice or steamed rice – 1/2 cup) Grated raw mango – 1/2 to 3/4 cup ( Based on sourness of mango) Grated coconut - 1 tbsp Turmeric powder - 1/4 tsp Salt - as needed To temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1.5 tsp Raw Peanut - 1 tbsp Green chillies - 3 nos ( Slit) Curry leaves - Few Coriander leaves - 1.5 tbsp

METHOD

Wash and pressure cook 1/2 cup of rice ( you can use raw rice or steamed rice) adding 1.25 cups of water and few drops of cooking oil. I used steamed rice/ Boiled rice. I used 1:3 ratio of rice and water. After the rice is cooked, spread it in a plate and add a tsp of oil around. Let it cool down. Measure 1.5 cups of cooked rice and keep aside. Wash and grated a medium sized raw mango. Taste it to check its sourness. After grating measure 3/4th cup of it and set aside. Pls refer the pic above. Adjust the quantity of  raw mango based on its tanginess. Heat oil in a kadai.Splutter mustard seeds.Add urad dal, chana dal and peanuts. Roast till peanuts are done and dal turns golden brown in color. Roast it in medium flame. Now add the slit green chillies, curry leaves and half of the chopped coriander leaves. Saute for a minute. Now add the required salt and turmeric powder.Mix well. Some people add raw mango,saute for a minute and then add the rice. But I added the cooked rice first and tossed well for a minute then added the raw mango as the sourness of my mango was less. My friend also told me to do the same. You can saute the raw mango before adding the rice if its too sour. It can be done in either ways. Lastly add the grated mango and mix well for a minute. Check for taste. If the taste is too sour, add some more cooked rice, some red chilli powder or slit green chillies to balance the sour taste. You can add more rice or grated mango based on your taste. Mix well and cook for a minute.Switch off the flame and garnish with coriander leaves and grated coconut. Serve hot or warm as u wish. Enjoy !

Note

For variations, you can make the raw mango paste without coconut seperately, refrigerate it for a week and then mix with cooked rice whenever needed.For this, add the grated raw mango after the tempering is done. Allow it to cook for a minute and switch off the flame. Let it cool down and then store in a box. Use clean spoon to handle. Adjust the quantity of green chillies based on the sourness of mango. I have used steamed rice ( Puzhungal arisi). Generally raw rice is used. You can add basmati rice as well. The quantity of rice may vary based on the sourness of raw mango. My mango was not too sour. It is optional to peel the skin of mango. As we are grating the mango, it is not necessary to peel the skin. Some recipes call for grinding mango, coconut, green chillies and add to cooked rice. You can try this method for variation. Do not avoid coriander leaves. It lends a nice flavor to the rice. Add half of the coriander leave while tempering and the remaining to garnish.

Try this simple and yummy raw mango rice at home, enjoy your lunch !

Technorati Tags: mavinakayi chitranna,mavinakayi chitranna recipe,mango rice,raw mango rice,raw mango rice recipe,how to make chitranna,karnataka mango ricee,karnataka style mango rice,mavinakayi chitranna karnataka,mango rice recipe karnataka style,raw mango rice recipe karnataka 

Continue Reading...

Mamidikaya Pappu – Andhra Raw Mango Dal Recipe

I have heard about this Andhra Raw Mango Dal (Pachi Mamidikaya pappu in Telugu) from my friends. It is nothing but toor dal cooked with raw mango and seasoned with spices. Basically I am a big fan of raw mango recipes. So every year I wait for the mango season to explore new recipes with raw mango and ripe mango as well. This year, I wanted to start my mango recipes with this super easy and quick Andhra style raw mango dal recipe. I got this recipe from my Telugu Brahmin friend Sandhya in my apartment. She taught me this no onion no garlic Andhra style mango pappu. After getting the recipe from her, I browsed & found many recipes with variations. But I blindly followed Sandhya’s recipe as this is my first try. It came out really well. Dal is known to be the best comfort food for rice. This mango dal with a mild tangy and spicy taste is no exception. Sendhil & myself enjoyed this dal by mixing with plain rice adding ghee!  I am happy that I learnt an easy and delicious raw mango recipe. Thank u so much Sandhya . As Ugadi festival is fast approaching, most of you must be buying raw mangoes to make Ugadi pachadi. Do try this dal recipe too. You will love it. Ok, Now lets see how to make Andhra mango dal recipe with step by step photos. I will try to share a video recipe soon !

Do check out my other MANGO RECIPES too !

Andhra Raw Mango Dal Recipe

How to make Andhra style raw mango dal - Mamidikaya Pappu recipe with step by step photos !

Cuisine: South Indian

Category: Side dish for rice

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Toor dal - 1/2 cup Raw Mango - 1 no ( medium sized ) Water - 2 cups ( to pressure cook dal) To temper Cooking oil + Ghee - 1 tbsp ( 1/2 tbsp each) Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp ( optional) Roasted Fenugreek seeds powder - 1/2 tsp Asafetida/Hing - 1/4 tsp Curry leaves - Few Red chillies - 2 nos ( Pinched) Green chillies - 2 nos ( Slit) Turmeric powder – 1/8 tsp Salt & water – as needed

HOW TO MAKE ANDHRA MANGO DAL - METHOD

Dry roast 1 tbsp of methi seeds/Fenugreek seeds till it starts to splutter and turn light golden brown in color. Do not burn the seeds while roasting. Remove it when golden and let it cool. Powder it nicely. You can add 1/2 tsp of this powder in this mango dal. Store the remaining powder in a box and use it while making pickles, tamarind rice, vatha kuzhambu etc. My MIL adds a pinch of this powder while making filter coffee decoction. It lends a great flavor and mild bitterness to the coffee. In a pressure cooker base, take the toor dal and add 2 cups of water. Cook in low flame for 2 whistles.In the mean time, wash and peel the skin of raw mango. ( For variations, you can add chopped mango amd slit green chillies along with toor dal in pressure cooker).   Chop into small pieces and set aside.Discard the seed. In a kadai, heat oil + ghee and splutter mustard seeds, cumin seeds, curry leaves, pinched red chillies, slit green chillies.Saute for few seconds. Add hing and roasted fenugreek seeds powder. Mix well and add the chopped raw mango pieces. Saute the mango pieces for few minutes till it turns soft. Now add 1cup of water and add the required salt. Cover the kadai with a lid and cook for few minutes till mango pieces are completely cooked and mushy.Now take a masher and mash the mango pieces roughly. Remove the cooked toor dal and mash it with a whisk.Add this dal to the cooked mango mixture. Mix well and add 1/2 cup of water if its too thick. Add turmeric powder, required salt and 1/4 tsp chilli powder ( optional). Mix well and boil the dal for few minutes. This dal thickens when it cools down.So adjust its consistency accordingly. Transfer the dal to a bowl and serve hot with rice. Add a tsp of ghee while serving. Tastes yum !! Enjoy !

Note

Adding methi seeds powder gives a nice flavor to this dal. I have added more turmeric powder.So mine looked more yellow in color. Please reduce it for mild color.

Try this easy mango recipe in this season and enjoy with rice & roti !

Technorati Tags: mango dal recipe,mamidikaya pappu,raw mango dal recipe,pachi mamidikaya pappu,mamidikaya recipes,mango pappu recipe video,mango dal andhra style,toor dal with raw mango recipe,raw mango recipes andhra style,andhra mango dal recipe,andhra style raw mango dal,how to make andhra mango dal,how to make mamidikaya pappu,Andhra pappu recipe

Continue Reading...