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

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

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.

Do refer my Navaratri recipes collection for more ideas.

TAMIL NADU RECIPES FOR NAVARATHRI

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 Raga 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.

GOLU DAY EVENING (If you keep on Amavasya day)	SWEET PONGAL , CHANA SUNDAL
DAY 1	VEN PONGAL , RICE - MOONG DAL, GREEN GRAM SUNDAL(SWEET & SPICE)
DAY 2	RAVA KESARI , TAMARIND RICE ,  KARAMANI SWEET SUNDAL , SPICY SUNDAL
DAY 3	SAKKARAI PONGAL , PEPPER RICE / PARUPPU VADAI , PEANUT SUNDAL
DAY 4	WHEAT FLOUR APPAM , KADAMBA SADAM, PEAS SUNDAL
DAY 5	RICE PAYASAM , CURD RICE, RAJMA SUNDAL OR DOUBLE BEANS SUNDAL
DAY 6	RAVA LADOO , COCONUT RICE , FIELD BEANS SUNDAL OR MOONG DAL SUNDAL
DAY 7	RAW RICE IDLI , LEMON RICE , KADALA PARUPPU SUNDAL
DAY 8	COCONUT BURFI , PAAL SADAM , MULTI GRAIN SUNDAL
DAY 9(SARASWATHI POOJA)	AKKARA ADISAL , 5 RICE VARIETIES OR LUNCH MENU, VADA, BROWN CHANA SUNDAL Or CHANA DAL SUNDAL
DAY 10 (For Vijayadasami)	BETEL LEAVES & NUTS, FRUITS, ROCK CANDY OR DRY GRAPES

SOURCE: http://natarajadeekshidhar.blogspot.com/2010/10/08102010-16102010.html

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

ANDHRA RECIPES FOR NAVRATRI

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

DAY 1	CHALIMIDI, VADA PAPPU, PARAMANNAM
DAY 2	SWEET BOONDI, CHICKPEAS
DAY 3	RAVA KESARI , PULIHORA
DAY 4	PONGALI
DAY 5	PULIHORA , PESARA BOORELU
DAY 6	ATUKULU, BELLAM, SENAGA PAPPU, COCONUT
DAY 7	KSHEERANNAM, BELLAM, SUGAR
DAY 8	GARELU, LEMON JUICE
DAY 9	CHAKKARA PONGALI
DAY 10	PULIHORA , GARELU

SOURCE: http://annapoorna-akshayam.blogspot.in/2011/10/dasara-navaratri-naivedyam-for-9-days.html

NORTH INDIAN NAVRATRI BHOG FOR 9 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.

DAY 1	PURE GHEE OR RECIPES WITH GHEE
DAY 2	SUGAR, FRUITS
DAY 3	MILK, SWEETS, KHEER
DAY 4	MALPUA
DAY 5	BANANA
DAY 6	HONEY
DAY 7	JAGGERY OR SWEETS WITH JAGGERY
DAY 8	COCONUT,  RICE KHEER FOR KANYA PUJA
DAY 9	TIL or SESAME SEEDS

SOURCE: http://blog.onlineprasad.com/navratri-recipes-bhog-for-nine-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.

Technorati Tags: navratri recipes for 9 days,navratri recipes south indian,navratri prasadam for 9 days,navratri recipes,navratri food menu,navarathri recipes,Navarathri recipes South Indian,Navratri recipes north Indian,Navratri recipes Andhra

Continue Reading...

10 Poori Varieties / Stuffed Puri Recipes–Different Types Of Puri Recipe

Collection of 10 different puri recipes / poori varieties – Indian deep fried bread. I make Poori recipe / Puri recipe for breakfast regularly during weekends. When I was a beginner in cooking, making a puffy poori just like hotel ones was my dream. Slowly my dream came true by practice. After making several attempts, I got to know the technique, tips and tricks for making puffy and soft puri.

In this post, I have shared all the possible tips & tricks to make perfect poori based on my observation. Hope these points would be useful for beginners. Once I started making it perfect, I got tempted to try different types of puri recipes. So I prepared varieties of poori along with different side dish recipes for our Sunday breakfast and blogged the same. This is how I got a collection of these 10 poori varieties in my website. 

You can find basic poori/puri recipe with wheat flour(atta in Hindi), Chola poori/Maida puri, Tomato poori, Paneer stuffed puri, Spinach/ Palak poori,  Beetroot poori, Potato poori, Kutta atta puri, Spicy masala puri, Finger millet/Ragi poori in this collection. I have given step by step pictures for all these recipes and few video recipes as well.

I am yet to try North Indian stuffed puri recipes like urad dal puri, peas stuffed puri, dal poori, bharva puri, bhatura and the most popular Pani puri recipe and puri recipes for vrat/fasting like rajgira puri and Shingare ki puri. I will try to add them in this list soon. 

Generally Kids love to eat poori more than roti. So you can try these varieties at home for their breakfast or evening snacks and make it healthy with some stuffing.  Ok, lets see the collection of 10 poori recipes / Puri recipes / Indian flat bread varieties to make at home for weekend breakfast & special occasions. Please click on the images to view the recipe.

TIPS FOR MAKING PERFECT POORI

1. Addition of rava/sooji/semolina in the wheat flour helps to make puffy poori.
2. Adding a dash of ghee helps to keep the puri soft.
3. Unlike chapathi dough, poori dough has to be tight and thick. 
4. Dough should be kneaded well to make it smooth and crack free.
5. Resting time is not necessary for the dough.
6. Rolling should be thicker than roti to get puffed poori.
7. Do not dust too much in flour. Oil will get more sediments.
8. Always dust off the excess flour coated in the rolled poori by patting between your hands.
9. Oil temperature should be checked before dropping the poori.
10. If oil temperature is less, puri will sank in oil and doesn't puff up.
11. Oil should not be smoky hot too. Color of poori will become dark.
12. Poori should not be stacked one over the other.

POORI RECIPES / PURI VARIETIES

Basic poori recipe/Puffy Puri recipe with video

Chola Poori Recipe

Potato Recipe/Aloo Puri with video

Paneer Puri Recipe With Video

Ragi Poori Recipe 

Palak Poori Recipe

Beetroot Poori Recipe

Kuttu atta Poori Recipe

Tomato Poori Recipe

Masala Poori Recipe With Video

Technorati Tags: puri recipes,poori recipe,poori varieties,puri varieties,different types of puri recipes,how to make soft puffy poori,puri recipe,poori varieties recipe,stuffed poori varieties,spicy poori recipe,stuffed puri recipe,how to make poori,varieties of poori

Continue Reading...

Dahi Aloo Recipe – Dahi Wale Aloo Recipe For Fast/ Navratri Vrat

Last week I made Dahi aloo recipe ( Dahi wale aloo/ dahi aloo ki sabzi) as side dish for Kuttu ki puri. In North India, people make dahi wale aloo during fast/Vrat for roti or poori. Dahi aloo is a yogurt based/curd based dish in which boiled potatoes are cooked with spices. It is most popular in Rajasthan. I could relate its taste to Dahi kadhi. I followed this recipe from Maayeka. We liked it with kuttu atta poori. This Dahi aloo sabzi goes well with Rajgira poori and Sabudana thalipeeth too.

Continue Reading...

Kuttu Atta Poori Recipe – Kuttu Ki Puri - Buckwheat Poori - Buckwheat Flour Recipes Indian

Kuttu ki puri recipe (Buckwheat flour poori) with step by step pictures - After a long time I am sharing a poori variety in my space. When I was browsing for North Indian puri recipes, I came across this kuttu ki puri ( Kuttu atta in Hindi, Buckwheat flour in English) under Navratri Vrat ka khana recipes. Actually the term, Kuttu atta was very new to me. When I browsed for its health benefits, I was amazed to know it.

Buckwheat is a very healthy grain that is rich in protein, fiber, good for weight loss, increases good cholesterol, detoxifies body, keeps the tummy full for long time and much more. So buckwheat flour recipes are ideal food for fasting. But I read that buckwheat flour increases heat of the body. So its advised to consume it along with curd based side dishes. So I made this puri for our Sunday breakfast along with no onion no garlic dahi aloo as side dish. Puri came out well. 

Though it was not so tasty like our regular wheat flour poori, it was good to eat. Its taste and color reminded finger millet poori to me. We had a satisfaction of having a healthy food even though its a deep fried stuff. Kids don’t like this poori. So to make them eat, you can either add equal quantity of plain wheat flour & buckwheat flour or more wheat flour and make it more tasty. I don’t think Kuttu atta is not easily available all the places. So you can buy it online from Big basket, Amazon as I did. Ok, Lets see how to make kuttu atta ki poori recipe with step by step pictures.

You can also check out my Nachni puri/ Ragi poori, Palak Poori, Beetroot poori, Paneer poori, Potato poori, Masala poori and Tomato poori recipes. 

Here is a picture of kuttu ki atta / buckwheat flour for your reference.

Kuttu ki puri recipe

How to make Kuttu ki atta puri - Buckwheat flour poori recipe

Author: Chitra Ganapathy

Cuisine:North Indian
Category: Breakfast recipes
Serves: 12
Prep time: 10 minutes
Cook time: 2 Minutes

Ingredients (1 cup - 250ml)

• Buckwheat flour / Kuttu ki atta - 1.5 cups
• Boiled potato - 1 no (Big)
• Pepper powder - 1/2 tsp
• Upma Rava/sooji - 1 tsp
• Ghee - 1/2 tsp
• Salt & water - as needed
• Water - as needed
• Salt - as needed

How to make kuttu atta puri / Buckwheat Poori

1. Take kuttu atta/buckwheat flour in a wide bowl/plate.
2. Pressure cook potato till soft, peel the skin and mash it.
3. Add the mashed potato, pepper powder, salt, sooji and ghee to the flour.
4. Mix well.Add water gradually and make smooth dough.
5. Roll thick poori and set aside.
6. Heat oil and deep fry the poori on both sides.
7. Remove and serve hot with dahi aloo or any side dish.

Kuttu ki puri recipe - Step by step photos

• Wash and pressure cook a big potato.Peel the skin and mash it very well. There should not be any small pieces.

  

• In a wide bowl, take the kuttu atta, pepper powder, salt, mashed potato, sooji and ghee. Mix till crumbly. Potato should spread well with the flour.

  

• Add water gradually and make a thick, tight, non-sticky dough. Knead with your hands for 5 minutes.

  

• Cover and let it rest for 5 minutes. Take a ball sized dough, dust in buckwheat flour and roll small, thick poori.

  

• Heat oil to deep fry. Check the oil temperature by dropping a pinch of dough. If it rises to the top immediately, oil heat is just right. No problem if the oil starts to smoke slightly.
• Now lower the flame and drop the puri. When it starts to rise, press with a ladle and it will puff up slightly. Flip it and cook the other side till golden and crispy. Remove & drain in a tissue paper. Serve with curd based dishes like raita, dahi aloo, dahi arbi etc.

  

Notes

• You can make this poori adding equal quantity of buckwheat flour & plain wheat flour.
• Adding sooji helps to keep the poori crispy.
• Ghee & potato helps to make the puri soft.
• This poori puffs up only when you roll it thick and oil should be slightly smoky hot.

Kuttu ki atta poori is ready to serve. Try this for Navratri vrat food.

Technorati Tags: kuttu ki puri,kuttu ki poori,kuttu ki atta poori,kuttu atta poori,kutti ki atta puri,buckwheat flour poori,buckwheat flour recipes,buckwheat flour recipes indian,kuttu atta,kuttu ki atta,vrat recipes,vrat ka khana,vrat food,fasting food

Very good recipes Tags: kuttu ki puri, kuttu ki poori, kuttu ki atta poori, kuttu atta poori, kutti ki atta puri, buckwheat flour poori, buckwheat flour recipes, buckwheat flour recipes indian, kuttu atta, kuttu ki atta, vrat recipes, vrat ka khana, vrat food, fasting foodng food, food for fasting

Continue Reading...

Poosanikai Rasavangi Recipe – White Pumpkin Kootu For Rice

Poosanikai rasavangi / pumpkin kootu for rice is a healthy and tasty side dish for rice. I learnt this vellai poosanikai rasavangi also known as poosanikai kootu from my MIL. Usually we make Kathirikai rasavangi and very rarely vellai poosanikai rasavangi. Whenever we buy white pumpkin, we make juice with it. But this time I wanted to try some other interesting recipes with it. So I asked my MIL for this rasavangi recipe and prepared for our lunch along with coriander leaves thogayal.

Tamil brahmins also make rasavangi but slightly in a different way. They add toor dal or chana dal along with pumpkin. But we add dals only for making rasavangi powder. My MIL makes this gravy in an open pan and cook the pumpkin in tamarind extract. But I make it directly in a pressure cooker. Its an easy one pot kuzhambu for me. This method helps me to cook faster during busy mornings. 

When I make this pumpkin gravy, I don’t make any specific side dish. I just make some thogayal or podi to accompany this dish. We mix this gravy with rice adding ghee. Tastes great with simple roasted papad as side dish. We do make a gravy with yellow pumpkin for rice. We call it as Parangikai chutney. Its procedure is completely different from this. I have given the link below. Ok, Lets see how to make white pumpkin kootu/ Vellai poosanikai rasavangi with step by step pictures. Do try this easy poosanikai rasavangi in a pressure cooker. Share your feedback with me.

Do check out my Kathirikai rasavangi recipe,  Yellow pumpkin gravy  , Pumpkin sambar and White pumpkin halwa recipes.

Poosanikai Rasavangi Recipe

How to make vellai poosankai rasavangi - White pumpkin kootu for rice

Author: Chitra Ganapathy

Cuisine:South Indian
Category: Kuzhambu recipes
Serves: 3
Prep time: 10 minutes
Cook time: 15 Minutes

Ingredients (1 cup - 250ml)

• White pumpkin/Vellai poosanikai - 15 cubes
• Coconut oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Curry leaves - Few
• Tamarind - Medium gooseberry size
• Turmeric powder - 1/4 tsp
• Water - as needed
• Salt - as needed

To roast & grind

• Chana dal - 1.5 tsp
• Urad dal - 1.5 tsp
• Coriander seeds - 1 tbsp
• Red chillies - 3 to 5 nos
• Cooking oil - 2 tsp
• Grated coconut - 3 tbsp
• Hing/Asafetida - 1/4 tsp

How to make Poosanikai rasavangi

1. Wash and cut the pumpkin into big cubes.
2. Heat oil in a cooker base.
3. Splutter mustard, urad dal, curry leaves.Add pumpkin pieces and saute it.
4. Add turmeric powder, tamarind extract, salt and mix well.
5. In a kadai,heat oil, roast the ingredients except coconut given under"roast & grind".
6. Add coconut and grind to smooth powder.
7. Add this powder to the cooker. Mix well.
8. Cook in low flame for 2 whistles.
9. Remove and garnish with coriander leaves.Serve with rice.

Poosanikai rasavangi- Step by step photos

• Wash and cut the pumpkin into two halves. Slice them into big pieces and remove the seeds in the middle. Chop into big cubes and slice the skin. Set aside. Soak tamarind in water, take 1 cup extract and keep aside.

  

• In a small kadai, heat oil and roast the dhania, urad dal, chana dal, red chillies, hing and roast till golden. Remove and grind with coconut to a smooth powder.

  

• Heat coconut oil in a cooker base. Splutter mustard seeds, urad dal, curry leaves. Add chopped pumpkin pieces, turmeric powder & saute for a minute.

  

• Add tamarind extract, salt and 1 cup of water. Add the ground powder. Pressure cook in low flame for one whistle.

  

• Open the cooker after steam is released. Garnish with coriander leaves and mix well. Serve hot with rice.

  

Notes

• Adjust the quantity of red chillies as per your taste.
• Do not add more tamarind because pumpkin will absorb all the tangy taste.
• Usually my MIL cooks the pumpkin separately and add to the gravy. But I make everything in a cooker for ease.
• Adding chana dal, urad dal, coconut gives thickness to the gravy.
• We usually mix this gravy with rice. You can make it thick and serve as kootu for vathakuzhambu rice.

Try this easy, vellai poosanikai rasavangi recipe for rice and enjoy !

Technorati Tags: Poosanikai rasavangi,poosanikai rasavangi recipe,vellai poosanikai rasavangi,pumpkin kootu recipe,pumkin kootu,white pumpkin recipes,pumpkin recipes,poosanikai recipes,rasavangi recipe,how to make rasavangi

Very good recipes Tags: Poosanikai rasavangi, poosanikai rasavangi recipe, vellai poosanikai rasavangi, pumpkin kootu recipe, pumkin kootu, white pumpkin recipes, pumpkin recipes, poosanikai recipes, rasavangi recipe, how to make rasavangi

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...

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...