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Showing posts with label ANDHRA RECIPES. Show all posts
Showing posts with label ANDHRA RECIPES. Show all posts

June 13, 2018

Peanut chutney Without Onion, Garlic–No Onion No Garlic Groundnut Chutney

Peanut chutney without onion and garlic

Recent days I have been trying different type of peanut chutney recipes (Groundnut chutney / Verkadalai chutney in Tamil) in my kitchen. Peanut chutney recipe without onion, garlic and coconut is one among them. This no onion no garlic groundnut chutney tasted yummy with hot idli and dosa. Raksha & Sendhil loved it a lot. The combination of roasted urad dal, chana dal and peanuts worked great for this recipe. I have tried this twice in the last week with some variations by replacing green chillies with red chillies. It tasted good in either ways. But my personal choice is red chillies. You can use any based on your liking. Friends, do try this easy, yummy , no onion no garlic peanut chutney recipe for idli, dosa. You will love it.

Do check out my Easy peanut chutney (Road side hotel style), Peanut tomato chutney, Peanut onion chutney, Peanut chutney with red chillies.

Peanut chutney without onion and garlic

Peanut chutney without onion and garlic

Peanut chutney without onion and garlic

No onion No Garlic Peanut Chutney Recipe For Idli, Dosa

Cuisine: Andhra
Category: Chutney Recipes
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


1 cup = 250ml
  • Roasted Peanuts – 1/2 cup
  • Chana dal – 1 tbsp
  • White Urad dal – 1 tbsp
  • Red chilli or Green chilli – 4 to 5 nos  ( I used red chilli)
  • Cumin seeds – 1/2 tsp
  • Curry leaves – 5 leaves
  • Cooking oil - 1 tbsp
  • Tamarind - Small piece
To Temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Urad dal - 1/4 tsp
  • Curry leaves - Few
  • Hing - a pinch


  1. Dry roast peanuts or microwave roast it for 3 minutes in high power.
  2. In a kadai, heat oil and roast urad dal, chana dal, red chilli, curry leaves, cumin seeds.
  3. Switch off the flame and add curry leaves, tamarind and roasted peanuts. Mix well and let it cool down.
  4. Add salt, required water and grind everything to a smooth paste.
  5. Temper the ingredients and add to chutney. Mix and serve with idli, dosa.


  • In a kadai, dry roast the peanuts till it skin crackles and turns golden brown. Roast patiently in medium flame without burning the peanuts. Alternatively you can roast the peanuts in microwave for 3 minutes in high power ( 800w). I roasted in microwave.

  • Heat oil in a kadai and roast the chana dal, uard dal, red chilli, cumin seeds. Saute in medium flame till dals turn golden. Switch off the flame.

  • Add curry leaves, tamarind and roasted peanuts. Mix well. Let everything cool down.
    Peanut chutney without onion and garlic
  • Then grind to a smooth paste adding required water and salt. Temper mustard seeds, urad dal, curry leaves and hing. Mix well. Serve with hot idli and dosa.
  • Enjoy !Peanut chutney without onion and garlic


  • Adjust the quantity of chillies as per your taste. I personally liked this chutney with red chilli more than green chilli.
  • For variations, you can add a small piece of ginger.
Try this easy, no onion no garlic peanut chutney recipe for idli, dosa and enjoy !
No onion no garlic peanut chutney recipe

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May 4, 2018

Peanut Red Chilli Chutney Without Coconut For Idli, Dosa

Peanut red chilli chutney for idli dosa
Here is an Andhra style, easy peanut chutney recipe without using coconut, onion and tomato. Its a simple peanut chutney with peanuts & red chilli as the base. Basically Sendhil loves to have varieties of peanut chutney recipes. So I started hunting for some Andhra style peanut chutney. As I had already shared peanut chutney with coconut, onion and tomato, I wanted to try a chutney without these ingredients. I watched some YouTube Video and finally settled with this easy peanut red chilli chutney. If you have roasted peanuts in hand, you can prepare this chutney in the next 5 minutes. It tastes great with hot idli and dosa. I made it mildly spicy. You can add more red chillies based on your taste buds.  Lets see how to make this simple Andhra style Peanut chutney without coconut, onion and tomato.

Peanut chutney without coconut, onion

Peanut Red Chilli Chutney Without Coconut

Peanut Red Chilli Chutney Without Coconut

Easy peanut chutney with red chilli for idli, dosa

Cuisine: Indian
Category: Chutney Recipes
Serves: Serves 4
Prep time: 2 Minutes
Cook time: 2 Minutes
Total time: 4 Minutes


1 cup = 250ml
  • Peanuts - 1/2 cup
  • Red chilli - 4 nos ( I used Byadgi chilli, use 6 for spicy taste)
  • Tamarind - a small piece
  • Garlic cloves - 2 nos or 1 big
  • Coriander leaves - 1.5 tbsp
  • Salt & water - as needed
  • Cooking oil - 2 tsp
To Temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Urad dal - 1/4 tsp
  • Curry leaves - Few


  1. Roast peanuts in microwave or in stove top. No need to remove its skin.
  2. Heat oil and roast the red chillies. Grind peanuts, red chilli, garlic, tamarind, coriander leaves adding salt & water.
  3. Transfer to a bowl and temper the chutney.
  4. Mix well and serve with hot idli. Stays good for a week if refrigerated.


  • Roast peanuts in a kadai adding 1 tsp oil. Roast in medium flame without burning the skin. If you roast in microwave, just spread the peanuts in the turn table. Microwave in high power for 2 minutes 30 seconds. ( I used 800w power).
  • Remove the roasted peanuts in a plate. Heat 1 tsp oil in a kadai. Roast the chillies till golden brown. Set aside. I used byadBy chilli for nice colour. You can use Andhra chilli for best taste.

  • In a mixie jar, take the roasted peanuts, red chillies, coriander leaves, tamarind, garlic cloves and salt. 
Peanut red chilli chutney
  • Grind coarsely to a powder without water. Now add water and grind to a smooth paste. Temper mustard seeds, urad dal, curry leaves in 1 tsp oil and add to chutney. Enjoy with hot idli, dosa. 
Peanut red chilli chutney


  • For variations, you can peel the skin of peanuts and grind it.
  • You can also skip coriander leaves. But adding it gives a nice flavor.
  • You can add 1tbsp of grated coconut for variations.
Try this easy, yummy Peanut red chilli chutney without coconut. You will love it with hot idli !
 Peanut chutney without coconut
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September 17, 2017

Navratri Recipes For 9 Days– South Indian & North Indian Prasadam Recipes

South Indian, North Indian Navratri Recipes for 9 days golu at home . In this post, I have framed a list of Navarathri prasadam recipes of Tamil nadu, Andhra and North India for nine days as per my readers request. Last year I made a detailed post on how to keep golu at home. At that time, many of my readers asked me to make a post on Navratri naivedyam recipes list. So today I have come up with the list of prasad recipes like rice varieties, sweets, sundal recipes/snacks based on South Indian and North Indian Navratri festival. Hope this post will be helpful to you all.

Here is the picture of our last year’s Golu!

Navratri recipes for 9 days golu at home

Do refer my Navaratri recipes collection for more ideas.


In Tamil nadu, during Navarathri people worship Goddess Durga for the first three days, Goddess Lakshmi for the second three days and Goddess Saraswathi for the last 3 days. People used to offer some sweets and sundal recipes for God in front of Golu. Even though navarathri is a 9 days festival, the day that comes before Navarathri i.e Amavasya and the day after Navratri where we celebrate the victory of good over evil as Vijayadasami, comes to 11 days. Married ladies & young girls are invited to home and we give thaamboolam along with a sundal variety or sweet as Golu prasadham. We usually keep the golu on Pradhamai day evening. So we offer sweet pongal/sakkarai pongal and chana sundal/kondakadalai sundal for neivedyam and we offer some fruits, rock candy on Vijayadasami day.

I have shared this table of naivedyam recipes by referring Nataraja Deekshithar’s blog post. He had given a clear explanation about Navaratri celebration in temples and its importance. He has also mentioned the list of flowers, leaves, kolam, fruits, Neivedyam and Raaga to be used for Navratri 9 days. I took the neivedyam recipes, added 2 more recipes for each day morning & evening neivedyam and framed this table. I have given different sweet recipes, rice variety and sundal recipes for 9 days. You can alter the sweets and sundal varieties based on your liking. But the rice variety given here is as per the tradition according to Deekshithar’s post. So you can follow the same. I have linked all the recipes to my post. You can click on that to view the respective ones. I am yet to post few sundal recipes in this list. I will do it this week.  I hope this table would be useful for people who wants to get some ideas for Navratri recipes. Ok, lets check the table below.


  Apart from this list, you can refer more recipes in my collection of Navratri recipes post. Do check it !


In Andhra Pradesh, Navadurga  ( Nine aspects of Goddess Durga) is worshipped during Navratri. Varieties of  prasadam is offered to God on these nine days.



In North India, People worship nine different forms of Maa Durga.

Day 1 – Maa Shailaputri to bless disease free life
Day 2 - Mata Brahmacharini to increase longevity of family members
Day 3 - Mata Chandraghanta to fulfill all the wishes and provides relief from worldly pains
Day 4 - Maa Kushmanda to improve the intellect and decision making ability
Day 5 - Mata Skandmata to keep the physique healthy
Day 6 - Maa Katyayani for health and happiness
Day 7 - Maa Kaalratri to remove Evil powers
Day 8 - Maa Mahagauri to provide success in life(Kanya puja is performed)
Day 9 - Maa Siddhidatri for all sidhi

People perform fasting, pooja and pray the Goddess by offering nine different bhog on these 9 days. Lets see them below. Sorry, I have not shared Vrat ka recipes ideas. I have just mentioned the sweet recipes and the ingredients you can offer on these 9 days.



DISCLAIMER : I have made this list based on the inputs from various sources. Please alter them according to your tradition by consulting your family elders.

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July 25, 2017

Chakkara Pongali – Andhra Sweet Pongal Recipe With Sugar, Milk

Chakkara Pongali Recipe - Andhra style sweet pongal recipe prepared with sugar, milk, rice and dal. As Varalakshmi Vratham is fast approaching, I wanted to share some neivedyam recipes. I found Chakkara Pongal is most commonly prepared for all the festivals in Andhra. Basically Telugu people make two types of sweet pongal recipes. One with sugar and the other one with jaggery called as bellam pongali. Today I have shared chakkara pongal recipe with milk and sugar with step by step pictures and video.

Andhra sweet pongal recipe - Chakkara Pongali

My neighbor Sowjanya who taught me poornam boorelu shared her traditional way of making chakkara pongali recipe without moong dal. Yes, I used chana dal instead of moong dal. This chakkara pongal preparation is completely different from Tamil nadu sakkarai pongal. In Tamil nadu style sweet pongal recipe, moong dal and jaggery is used. When Sowjanya told me to use chana dal and sugar, I was surprised to see the variation. I tried this sweet pongal for Friday Lakshmi Pooja neivedyam. Traditionally, this pongal has to be prepared by cooking rice and dal in milk in a pot. But I used pressure cooker to save time.  Chakkara pongal came out really well. I passed this prasadam to Sowjanya for her feedback about its taste and color. She told it tasted really good. I was very happy to hear this from her as its my first attempt. Of course all the credits goes to her for giving me the measurements precisely. She also shared some variations in this recipe. I have mentioned those points in NOTES section. Ok, lets see how to make Andhra style chakkara pongal recipe with step by step photos and video. This week I will try to share more neivedyam recipes for Varalakshmi viratham. Stay tuned !

Do check out my detailed post on

How to celebrate Varalakshmi Vratham at home , Andhra Pulihora, Poornalu and other Andhra Recipes.

Andhra sweet pongal recipe with milk and sugar

Chakkara Pongali Recipe - Andhra sweet pongal recipe with sugar and milk

Chakkara pongali recipe

How to make Andhra style sweet pongal recipe with milk and sugar - Chakkara pongali recipe

Festival recipes

Ingredients ( 1 cup - 250ml)

  • Raw rice – 1/2 cup (Use good quality Sona masoori)
  • Chana dal - 1.5 tbsp
  • Sugar - 3/4 cup
  • Ghee - 3 tbsp
  • Grated coconut - 2 tbsp( or Dry coconut powder)
  • Cashew nuts - 5 nos
  • Dry grapes - 1 tbsp
  • Cardamom powder - 1/4 tsp
  • Milk - 1/2 cup
  • Water - 2 cups

How to make the recipe

  1. Wash and keep the raw rice aside.
  2. Heat 2 tsp ghee in a cooker base. Roast chana dal till golden with nice aroma.
  3. Add washed rice, water.Pressure cook for 2 whistles in low flame.
  4. Mash it well.Add milk, sugar, cardamom powder and grated coconut. Mix well.
  5. Boil in low flame for 5 minutes.Consistency should not be too thick.
  6. Roast the nuts in ghee and add to pongal, mix well.Enjoy !

Chakkara Pongal Recipe - Step by step pictures

  • Wash the rice and keep aside. Heat 2 tsp ghee in a cooker base. Roast the chana dal till golden with nice smell.
    Chakkara pongali recipe / Andhra style sweet pongal recipe
  • Add 2 cups of water, washed rice and a pinch of salt. Mix well and cook for 2 to 3 whistles in low flame. Dal won't become mushy.It should be visible in the mashed rice.
  • Add sugar, milk, cardamom powder and freshly grated coconut or dry coconut powder.Mix well and boil in low flame for 5 minutes. Make sure bottom is not burnt.Mix whenever needed.
    Chakkara pongali recipe / Andhra style sweet pongal recipe
    Chakkara pongali recipe / Andhra style sweet pongal recipe
  • Remove when its semi solid and keep aside. Roast the chopped nuts and dry grapes in the remaining 2.5 tbsp ghee. Roast till dry grapes puff up and cashew becomes golden.
    Chakkara pongali recipe / Andhra style sweet pongal recipe
  • Add to the pongal. Mix well. If the pongal is too thick, add some boiled milk and bring to the desired consistency. You can reheat this pongal adding little water or milk and serve it after the pooja. It tastes fresh and good when served hot.Andhra style chakkara pongali is ready. Try this for festivals and enjoy !


  • For variations, You can add moong dal instead of chana dal.
  • You can pressure cook the rice and dal adding milk instead of water. In that case, you should add nearly 3 cups of milk.
  • Cardamom powder is a must. You can also add few saffron threads to make it rich.
  • My neighbor told me to cook rice and dal in a pot adding milk.But I cooked them in a pressure cooker to save time.
Andhra style sweet pongal recipe with milk & sugar is ready for neivedyam. Try this for festivals and enjoy !
Chakkara pongali recipe
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July 10, 2017

Raw Banana Curry – Andhra Style Plantain Curry – Aratikaya Kura

I tried Andhra style raw banana curry/ Plantain curry (Aratikaya kura in Telugu) as side dish for rice for the first time. Being a South Indian, Poriyal / Dry curry is a must in our daily lunch menu. As I got bored of my Tamil nadu style vazhakkai poriyal, I wanted to try something different with raw banana. I found this curry recipe very simple and easy.This aratikaya koora has no masala or coconut, still it tasted great with rice. We loved it very much. Its taste reminded our vazhakkai podimas to me.

Andhra plantain curry

I tried this recipe referring Swasthi's recipes Cooking from heart blogs.In South India, people make raw banana curry in different ways. Kerala style raw banana thoran and Tamil nadu’s Vazhakkai poriyal tastes great in its own ways.I am happy that I learnt this Andhra style raw banana curry.Soon I must try Kerala style thoran too. This recipe would be suitable for bachelors and working women as it has no grinding job. Friends, do try this plantain curry. I am sure you will love its taste and easy to cook steps. Lets see how to make Andhra style raw banana curry recipe with step by step photos.

Do check out my Tamil nadu style vazhakkai poriyal with fresh masala

Chettinad Vazhakkai curry

Aratikaya kura - Andhra plantain curry

Andhra Raw Banana Curry / Plantain Curry / Aratikaya Kura

Andhra raw banana curry / Aratikaya kura

How to make Andhra style Raw Banana curry / Aratikaya kura

South Indian

Ingredients  (1 cup = 250ml)

  • Raw banana – 1 no
  • Big onion - 1 no (Finely chopped)
  • Green chilli - 1 no (slit)
  • Ginger - 1/2 inch piece
  • Turmeric powder - 1/4 tsp
  • Salt & water - as needed
  • To Temper

  • Cooking oil – 1.5 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Chana dal - 1 tsp
  • Cumin seeds/ Jeera - 1/2 tsp
  • Curry leaves - few

How to make Raw Banana Curry

  1. Cook raw banana with skin in 3 cups of water till soft.
  2. Prick a toothpick and check if its done.Peel the skin, chop into cubes.
  3. In a kadai, heat oil. Temper all the ingredients.
  4. Saute onion, green chilli, ginger till transparent.
  5. Add turmeric powder, salt and raw banana pieces. Mash few banana pieces and cook for 2 minutes. Serve with rice.

Andhra raw banana curry / Plantain curry (Aratikaya kura) - Step by step pictures

  • Wash and cut the banana into two or three. Cook with skin in 3 cups of water. Cover cook for 8 to 10 minutes till banana becomes soft. Prick with a knife or toothpick and check if its done. Make sure you do not over cook the banana.You can also pressure cook it in high flame for 2 whistles.
    Andhra raw banana curry recipe - aratikaya kura
  • Remove & keep the cooked banana in cold/plain water for 2 minutes. It helps to keep it firm yet soft. Peel the skin and chop into cubes.
    Andhra raw banana curry recipe - aratikaya kura
  • Finely chop the onions,ginger. Slit the green chillies and curry leaves. Heat oil in a kadai and temper mustard seeds, urad dal, chana dal and cumin seeds.
    Andhra style raw banana curry - aratikaya kura
  • Saute onion,curry leaves, green chilli and ginger pieces till onion becomes transparent.Add turmeric powder, salt and raw banana cubes.Mix well.
    Andhra raw banana curry recipe - aratikaya kura
  • Mash few banana pieces and cook for 2 minutes in low flame. Switch off the flame, sprinkle lemon juice and garnish with coriander leaves if desired.I did not add it.Remove and serve with rice.


Adjust the quantity of chillies as per your spice level.
Do not over cook the banana. Check with a toothpick whenever needed.

Enjoy this easy, yummy Andhra style vazhakkai curry at home ! You will love it for sure.I served it with thick Karuveppilai kuzhambu :)
Andhra style raw banana curry

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April 24, 2017

Instant Mango Pickle Recipe – Andhra, Kerala, Tamil nadu Style Raw Mango Pickle With Video

Instant raw mango pickle - Andhra, Kerala, Tamilnadu
In this post, I have shared how to make instant raw mango pickle recipe in 3 different ways from 3 different states. Yes, Its Andhra style mamidikaya menthi pachadi, Kerala style Nadan mango achar and Tamil nadu style mangai oorugai. Instant raw Mango pickle is a must to do recipe during mango season.It is our family favorite. I have already posted 2 recipes for instant mango pickle which is my mom’s version. This time just for a change,I wanted to try 3 different styles of making South Indian mango pickle from various cuisines. I followed my mil’s method for Tamil nadu style, referred Sailu’s food for Andhra style & Mia kitchen for Kerala style recipe. All the 3 came out very well & finger licking good. Yesterday I relished a plateful of curd rice with these 3 pickles. Preparation time, cooking time & Ingredients of this pickle are almost the same. But the method of making has slight variations.Each recipe has its own touch and style. Tamil nadu style raw mango pickle needs less ingredients when compared with Andhra & Kerala. It can be consumed immediately too. Of course I tasted Andhra & Kerala mango pickles immediately after making. Even though they tasted good, I felt they need a setting time of at least one day to know its best taste & flavor. If you have one big raw mango in hand, you can prepare all these 3 pickle varieties in the next 10 minutes.Its that easy ! Soon I must try Karnataka & North Indian( Punjabi) style pickles too.Ok, lets see how to make Andhra, Kerala & Tamilnadu style Instant mango pickle/ raw mango pickle with step by step photos and a video !
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March 23, 2017

Mamidikaya Pappu – Andhra Raw Mango Dal Recipe

MAngo dal recipe - mamidikaya pappu 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 !

How to make andhra raw mango dal

Andhra Raw Mango Dal Recipe

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

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

  • 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.
Raw mango dal - Andhra Mamidikaya Pappu
  • 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.
    Raw mango dal - Andhra Mamidikaya Pappu
  • 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.
    Raw mango dal - Andhra Mamidikaya Pappu
  • 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.
    Raw mango dal - Andhra Mamidikaya Pappu
    Raw mango dal - Andhra Mamidikaya Pappu
    Raw mango dal - Andhra Mamidikaya Pappu
  • 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 !!
    Raw mango dal - Andhra Mamidikaya Pappu
Enjoy !

  • 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 !
Andhra mango dal recipe
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November 21, 2016

Kakarakaya Pulusu Recipe – Andhra Style Bitter Gourd Gravy

Andhra Kakarakaya pulusu recipe
Kakarakaya ( Bitter Gourd in English, Pavakkai in Tamil, Karela in Hindi) is a very healthy and diabetic friendly vegetable. I make bitter gourd recipes at least once in a week.Usually I prepare bitter gourd curry, Chettinad puli kuzhambu or Pavakkai pitlai. Kakarakaya Pulusu is Andhra style bittergourd gravy made by frying bitter gourd pieces in oil and its added to a spicy gravy. But I came across an easy, one pot, Andhra style Kakarakaya Pulusu ( Pulusu means Kuzhambu/Gravy in Telugu) in a Youtube video. I tried it for lunch along with brinjal masala poriyal. It tasted very well without much bitterness. Bitter gourd lovers like me must try this recipe. Addition of jaggery(Bellam), tamarind and thinly sliced bitter gourd sauted in oil helps to reduce the bitterness I feel. So friends, do try this Andhra special Kakarakaya Pulusu recipe for rice. I am sure you will enjoy it Happy Now lets see how to make it with step by step photos !

Check out my other ANDHRA RECIPES as well.

Check out my green brinjal curry recipe in the picture if interested.

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August 12, 2016

Poornam Boorelu Recipe – How To Make Poornalu – Andhra Burelu

Poornam boorelu
Poornam Boorelu/Poornalu/ Burelu (In Telugu) is one of the most important Neivedyam /Prasadam recipes for Varalakshmi Vratham in Andhra. Most of the people make this during Diwali and Ganesh chaturthi too. Boorelu is very similar to Tamil nadu style Suzhiyam/Suzhiyan recipe but the ingredients used for the outer covering is different. In suzhiyan, maida and rice flour is used for the outer covering whereas boorelu needs rice + urad dal batter (Just like dosa batter) for the covering. Otherwise, the procedure for making Pooranam is one and the same. Pooranam ( Stuffing) can be made with Senaga pappu ( Chana Dal ), Pesarapappu ( Moong dal ) or Kobbari ( Coconut). This morning I tried it for pooja and of course to post this special recipe on this Varamahalakshmi festival day. Even though its my first attempt, it came out very well and I am happy with the result. For this recipe, I asked my neighbor Sowjanya who is from Andhra. She told, on Varamahalakshmi, they make a count of 9 boorelu/poornalu and offer to God. It should be consumed only by the family members after the pooja. So its a must and should sweet recipe to be made for them during this festival.She shared her recipe along with some useful tips too. Thank you Sowjanya for the perfect recipe. We all loved it. Do try this Andhra special sweet recipe for festivals and have a great celebration. Ok, Lets see how to make Pooranam Boorelu ( Poornalu) with step by step pictures.
Andhra boorelu

Pooranam Boorelu Recipe

Pooranam Boorelu Recipe Pooranam Boorelu - Andhra style senagapappu boorelu recipe
Cuisine: Indian
Category: Sweet
Serves: 9 nos
Prep time: 5 Hours
Cook time: 3 Minutes
Total time: 5H03Minutes

For the stuffing/Pooranam
  • Chana dal - 1/2 cup
  • Grated jaggery - 3/4 cup
  • Water - 1/3 cup
  • Cardamom - 2 nos
  • Grated coconut - 1//4 cup
For the outer covering
  • Raw rice - 1/2 cup
  • Round white urad dal - 1/4 cup
  • Water - as needed
  • Salt - A pinch
  • Sugar - 1/2 tsp
  • Cooking oil - to deep fry

  • Wash and soak the rice and dal together for minimum 4 hours. Over night soaking is also fine. Grind it to a slightly coarse paste in dosa batter consistency adding required water. Make sure batter is not too thin. Set the batter aside for one to 5 hours. But I used it immediately without resting time.
  • Wash and pressure cook chana dal adding enough water. Chana dal should be blossomed and retain its shape ( i.e when you press the dal, it should become mushy) Do not over cook the dal. Grind it to a coarse paste without adding water or mash it with a ladle.
Poornalu - Poornam boorelu
  • In a pan, melt jaggery adding water. Strain it to remove the impurities using a metal strainer. Boil the syrup till it becomes frothy or reaches one string consistency. Add the ground chana dal paste, cardamom powder and grated coconut. Mix well till it becomes a whole mass and leaves the sides of pan. Switch off the stove and let it become warm. Make balls of golf balls size and arrange in a plate.
 Poornam boorelu
 Poornam boorelu
  • Heat oil to deep fry. Test the oil temperature by dropping a pinch of batter. If it rises to the top, oil heat is just right. Simmer the flame completely.Take the ground batter, add sugar, mix well. Dip a stuffing ball into the batter using a spoon. Wipe the excess batter in the sides of vessel and deep fry the balls in medium flame till it turns slightly golden with brown spots.Do not fry for long time. Remove in a tissue. Offer to GOD and get the blessings. Enjoy  eating!
 Poornam boorelu
 Poornam boorelu
 Poornam boorelu
NOTE : You should make 9 or 5 balls and offer to GOD. It should be eaten only by the family members.Do not give this as prasad to others.

Tip 1 : Adding sugar in the batter gives a mild sweet taste to the outer covering too. So it won't taste bland.
Tip 2 : Poornam should be thick and there should not be any moisture content in it else it will disperse in oil when you deep fry the balls.So add besan flour if needed to make the stuffing thick.
Tip 3 : If the batter is thin, you can add some rice flour to bring the right consistency.

  • You can use the remaining batter to make dosa or punugulu.
  • While cooking dal , if u add more water , drain the excess water and grind to a smooth paste. 
  • If there is more moisture in the cooked dal, you can add some besan flour to thicken the stuffing quickly.
  • It stays soft and good for 1-2 days.
Enjoy this delicious traditional Andhra sweet at home !
Pooranam boorelu
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