Pappu unta in Telugu is nothing but our paruppu urundai recipe ( steamed lentil balls in English) made of toor dal and urad dal.In Telugu, it is called as Kandi pappu unta i.e toor dal balls. My friend Shalini told me to try this recipe during last year Varalakshmi Vratham. Some people in Tamilnadu and Andhra have the tradition of offering this paruppu urundai for Varalakshmi pooja. They offer 9 balls to God and add the remaining to more kuzhambu( Pappu unta majjiga pulusu).
Shalini shared her mom’s recipe with me which is different from Tamilnadu style paruppu urudai recipe. In this recipe, I have used toor dal and urad dal. Shalini gave some tips to make soft balls. I followed her instructions to the dot. The result was great. Paruppu urundai was very soft and tasty. I am yet to try majjige pulusu recipe. This time I had it as snack. Its also a good side dish for curd rice. Friends, Do try this paruppu urundai recipe for this Varalakshmi vratham festival and share your feedback with me. Lets see how to make Andhra style paruppu urundai recipe with step by step pictures.
Do check out my Chettinad style paruppu urundai kuzhambu recipe, Varalakshmi vratham pooja procedure.
Pappu unta recipe / Paruppu urundai recipe
How to make Andhra style Pappu unta / Paruppu urundai recipe
Wash and soak toor dal and urad dal in a bowl adding enough water. Soak for 4 hours.
Drain the water completely. Take the dal, grated coconut, green chilli, cumin seeds, ginger, hing and salt. Grind to a thick coarse paste without adding water.
Collect the batter in a bowl. If the batter is slightly watery, add 2 tsp of gram flour/besan flour and mix well to make it thick. To the batter, add finely chopped coriander and curry leaves.Add 1 tsp oil, a pinch of cooking soda and mix well.
Make small balls out of the batter and arrange them in a greased idli plate.
Steam in an idli pot for 10 minutes. Remove after it becomes warm else balls may break while you remove them. If the balls goes flat after cooking, water content is more in the batter.So add some besan flour and make it thick for next batch. For trouble shooting, take the warm balls and shape it round. If the batter is too thick and dry, balls may come out slightly hard. So batter should be thick yet moist just like masala vada batter.This is the key to make soft paruppu urundai.
Pappu unta/ Paruppu urundai is ready. Take 9 balls in a plate and offer to God. If you are adding these balls to more kuzhambu/ Majjige pulusu, you can add finely chopped onion, garlic to the batter if you like.
Notes
For Tamil nadu style paruppu urundai, add chana dal instead of urad dal. Use red chillies instead of green chilli while grinding.
If you are .
For variations, you can soak the urad dal separately. Grind to a smooth paste, remove in a bowl.Then grind the soaked rice+ poha + methi seeds to a smooth batter. Mix both the batter and ferment it.
Avarakkai poriyal recipe (Broad beans curry for rice) is one of the easy South Indian poriyal recipes(stir fry) which I make very often in my kitchen. In tamil nadu, people make this avarakkai curry in different ways. I prepare broad beans poriyal with coconut directly in a pressure cooker just like my carrot beans stir fry. Its so easy to make and saves lot of time than stir frying it.
Actually there are two varieties of broad beans available in the market. In Tamil, we call it as patta avarakkai (broad ones) & sanna avarakkai( thin ones). You can find patta avarai very commonly in Tamil nadu. In Bangalore, I get only the thin variety near my house. But this poriyal suits for both. I learnt this recipe from my MIL. She usually make this poriyal with thick broad beans.
Once I saw my friend Megha adding peanut powder to this poriyal instead of coconut. She told its of Andhra style. So I too make this way sometimes as Sendhil loves to have peanut powder in broad beans curry. If you want to make this avarakkai poriyal without coconut, you can either add onions or peanut powder at the end as specified in this recipe. In this poriyal recipe, I used little coconut just for attraction.
Otherwise I don’t add it. This poriyal tastes the best with sambar rice. I served with Radish/Mullangi sambar and microwave roasted sago vadam. It was yummy ! Actually I was planning to make a post on sweet recipe or murukku today but I couldn’t do it as I am unwell. So I am posting this poriyal recipe which I scheduled for this weekend. I will try to share the sweet recipe tomorrow. Ok, Lets see how to make South Indian style broad beans poriyal with step by step photos.
Roasted peanut powder - 1.5 tbsp or Grated coconut – 1/4 cup
To Temper
Cooking oil - 1 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - Few
HOW TO MAKE BROAD BEANS PORIYAL
Wash and chop broad beans thinly.
In a cooker base, heat oil. Temper it.
Add chopped avarakkai, saute for a minute.
Add sambar powder, moong dal, salt and 1/2 cup water.
Pressure cook in high flame for 2 whistles.
Boil & drain if excess water else add roasted peanut powder. Mix well and cook for a minute. Serve with rice.
AVARAKKAI PORIYAL RECIPE WITH STEP BY STEP PHOTOS
Wash and chop the broad beans thinly. If you are adding peanut powder, roast 1 tbsp peanuts in a microwave for 3 minutes in high power or dry roast in a kadai. Powder it with skin and set aside.
In a cooker base, heat oil and splutter mustard seeds, urad dal and cumin seeds.After it splutters, add curry leaves and chopped broad beans. Saute till it turns dark green in color. Keep the flame medium.
Add turmeric powder, sambar powder, moong dal and salt. Add 1/2 cup water and mix well. Pressure cook in high flame for 2 whistles or till broad beans become soft.
Open the cooker after the steam is released. Mix well and check if there is excess water as shown in the picture below. If its there, cook in high flame for 2 minutes till all the water drains out.
Reduce the flame low to medium when the poriyal is becoming dry else it may burn at the bottom. Lastly add the grated coconut or peanut powder. Mix well and serve with sambar rice.
Enjoy !
Note
Adjust the quantity of sambar powder as per your taste.
You can use red chilli powder instead of sambar powder. My mom does this way.
You can also saute finely chopped onions after tempering. In that case, you don’t have to use coconut.
You will like it . I used grated coconut just for garnishing.
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.
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.
Cook raw banana with skin in 3 cups of water till soft.
Prick a toothpick and check if its done.Peel the skin, chop into cubes.
In a kadai, heat oil. Temper all the ingredients.
Saute onion, green chilli, ginger till transparent.
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.
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.
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.
Saute onion,curry leaves, green chilli and ginger pieces till onion becomes transparent.Add turmeric powder, salt and raw banana cubes.Mix well.
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.
Note:
Adjust the quantity of chillies as per your spice level.
Do not over cook the banana. Check with a toothpick whenever needed.
Kothavarangai kootu recipe / Cluster beans kootu (Gawar Ki Phalli sabji in Hindi) is an easy, healthy side dish for rice.We call this as Kothavarangai poricha kuzhambu in Tamil.
We make it as a gravy and eat it by mixing with plain rice adding ghee.We serve with puli kuzhambu too. Usually I make kothavarangai sambar or poriyal. But recently I started making this kootu learning from my MIL. It is prepared with cluster beans, moong dal, tamarind sambar powder and ground coconut paste. We love its taste and flavor. To make my job simple, I make this kootu directly in a pressure cooker. So this side dish for rice can be prepared under 15 minutes. Do try this healthy cluster beans kootu at home and enjoy with plain rice & ghee. Lets see how to make kothavarangai poricha kuzhambu with step by step photos !
Tamarind or tomato - small piece( 1/2 tsp extract) / 1 no.
Sambar powder - 1 tsp
Salt & Water - as needed
To grind
Grated coconut - 1/4 cup
Small onion - 2 nos or big onion - 1/4 no
Cumin seeds /Jeera - 1/4 tsp
Rice flour - 1 tsp
Water - to grind smooth
To Temper
Coconut oil - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few
METHOD
Wash and chop cluster beans into 1 inch size pieces.Grind coconut, onion, cumin seeds to a smooth paste and keep aside.
In a pressure cooker base, heat coconut oil and splutter mustard seeds, curry leaves. Add the chopped cluster beans and saute for 2 minutes in medium flame.
Add 1 cup of water, turmeric powder, sambar powder, moong dal, tamarind extract or chopped tomato and ground coconut paste. Mix well.
Pressure cook in very low flame for 2 whistles. Open the lid after the steam is released. Mix well and check for thickness. If the kootu is very thick, add 1/4 cup water, mix well and boil for a minute. If its watery, boil for 2 minutes till kootu becomes thick.
Serve this kootu with puli kuzhambu or vatha kuzhambu. You can mix this with plain rice adding a tsp of ghee. Tastes great !
Enjoy !
Note
Adjust the quantity of sambar powder as per your taste.
If you don’t have sambar powder, you can replace with 3/4 tsp red chilli powder and 1 tsp dhania powder.
You can also use one tomato ( finely chopped) instead of tamarind extract.
Addition of cumin seeds & onion for grinding adds a nice flavor to this kootu. So do not avoid it unless you make a no onion no garlic kootu.
Use chana dal instead of moong dal for variations.
Try this easy kothavarangai kootu and enjoy with plain rice or vatha kuzhambu !
Cauliflower poriyal /South Indian Gobi fry is a tasty side dish for rice. When I was young, my mom used to make a spicy cauliflower poriyal recipe (In Tamil nadu style) with mild masala flavor for rasam rice as my dad likes that way. Sometimes she adds boiled peas to make it colorful and healthy.
I had already shared my mom’s all-rounder cauliflower gravy for chapathi, rice, idli, dosa. So today I thought of sharing my mom’s, South Indian style cauliflower dry curry recipe with you all. You can make it less spicy if making for kids. Even bachelors can try this recipe as its easy to make & no grinding job as well. It tastes the best with sambar rice and rasam rice. Lets see how to make Tamil nadu style cauliflower poriyal with step by step photos !
Cauliflower Poriyal Recipe / South Indian Gobi Poriyal Recipe
Cauliflower Poriyal - side dish for sambar & rasam rice
Red chilli powder - 1 tsp ( use 1/2 tsp for less spicy taste)
Turmeric powder - 1/4 tsp
Salt - as needed
Coriander leaves - as needed
Garam masala powder - 1/2 tsp ( optional, I din't add)
HOW TO MAKE CAULIFLOWER PORIYAL
Take the cauliflower, remove the florets. If the florets are big, chop and make it small. Boil 5 cups of water adding turmeric powder & little salt. When the water starts to roll boil, switch off the flame. Add the cauliflower florets and rest for 5 to 10 minutes. Drain the excess water and collect the parboiled cauliflower. Set aside.
Heat oil in a kadai and splutter mustard seeds, urad dal and cumin seeds. Add finely chopped onion, ginger-garlic paste, curry leaves. Saute till raw smell goes off.
Add chopped tomato & saute until mushy (It is not shown in the picture) Add turmeric powder, salt & red chilli powder. Mix well for a minute.
Lastly add the parboiled cauliflower florets, 1/4 to 1/2 cup of water. Mix well & simmer the flame. Cover cook for 5 to 10 minutes till cauliflower becomes soft & well cooked. Check for taste, add more salt & chilli powder if needed.
Garnish with finely chopped coriander leaves. Serve with rice, sambar or rasam.
Enjoy !
Note
Adjust the quantity of chilli powder as per your taste.
You can add garam masala powder along with chilli powder for more masala flavor. You can also have this curry with chapathi if you like.
Tomato gives mild tanginess to the poriyal. So don’t skip it. If you don’t have tomato, you can add lemon juice after switching off the flame.
Try this easy, yummy cauliflower poriyal for rice and enjoy !
This is my MIL’s method of making seppankizhangu poriyal for rice. Sepan kizhangu is known as Colocasia or Taro root in English, Arbi in Hindi, Kesavuna gedde in Kannada, Chamagadda in Telugu.As its a healthy vegetable, we try to include this in our diet very often. Usually I make South Indian style arbi fry with or without coconut or add in gravy/kuzhambu. Today I have shared our version of seppankilangu poriyal with coconut & onion masala.It is a good side dish for sambar & mor kuzhambu. Soon I will share my seppankizhangu roast recipe without coconut. Now lets see how to make this yummy seppang kilangu poriyal with coconut.
Check out my Potato curry, sweet potato curry,small potato curry , Aloo methi
Wash the arbi, remove the mud if any.Pressure cook in very low flame for 2 whistles adding enough water. Remove and peel the skin. Chop into thick slices. Set aside.
In a mixie jar, grind all the ingredients given under “To grind” to a slightly coarse paste without adding water.
Take the sliced arbi in a plate.Add the ground coconut masala, mix well and check for taste. Add more sambar powder or salt if needed.
Heat oil in a kadai splutter mustard seeds, curry leaves.Add the masala coated arbi and mix well. Keep the flame low to medium. Mix till the raw smell of masala goes off.
Remove when the arbi gets roasted well with a nice smell. Serve with sambar rice, rasam or mor kuzhambu. Tastes yumm !
Note
You can use potato or tapioca instead of arbi and make the same way.
Tamarind is used to reduce the itchy feeling of this vegetable. U can skip if you wish.
Adjust the quantity of sambar powder as per your taste.
If you want you can replace sambar powder with 1 tsp red chilli powder and 1 tsp dhania powder.
Easy, yummy seppankizhangu poriyal recipe for rice is ready ! I served with brinjal gravy and vadam
Potato curry ( Urulai Kizhangu poriyal in Tamil) is known to be one of the best side dish recipes for sambar rice, rasam rice, Dal rice or even curd rice for many South Indians. Sometimes I love to have it rolled in chapathi as its a dry curry.Indian style potato roast or potato fry ( Aloo curry in Hindi) can be done in ‘N’ number of ways. People prepare it with their own variations and style. Most of us have adopted our mom’s recipe when we were beginners in cooking. Yes, I too learnt this way of making boiled potato curry from my mom. She makes it for rasam rice. Every Thursday Dal/Paruppu,Tamarind pachadi/ Puli pachadi, Rasam, Potato curry and Papad would be our lunch menu before my marriage. But amma makes spicy potato curry whereas I prepare a less spicy version. So adjust the quantity of chilli powder according to your taste. In most of our houses, potato curry makes it appearance once in a week at least for our kids sake as this would be the favorite side dish for many. In my house too, I make this potato poriyal mainly for Raksha’s lunch box as she loves to take it without any complaints and brings back empty lunch box in the evening.So I pack Dal rice( Paruppu sadham) and Potato curry (Urulai kizhangu poriyal in Tamil) at least once in a week for her lunch box.Its also an easy side dish to prepare during busy morning hours.When you have boiled potato ready in hand, this poriyal can be done under 10 minutes.I am sure bachelors and working women find this recipe useful. Do try this easy and simple boiled potato fry and let me know your feedback. I love it with Sambar & Rasam sadam. Lets see how to prepare South Indian style Potato poriyal with step by step pictures and a video !
Check out myMIL’s Potato poriyal version which I make it specially for my guests .Also check out my no onion no garlic Brahmin style potato curry !
Shalini shared her mom’s recipe with me which is different from Tamilnadu style paruppu urudai recipe. In this recipe, I have used toor dal and urad dal. Shalini gave some tips to make soft balls. I followed her instructions to the dot. The result was great. Paruppu urundai was very soft and tasty. I am yet to try majjige pulusu recipe. This time I had it as snack. Its also a good side dish for curd rice. Friends, Do try this paruppu urundai recipe for this Varalakshmi vratham festival and share your feedback with me. Lets see how to make Andhra style paruppu urundai recipe with step by step pictures.
. But amma makes spicy potato curry whereas I prepare a less spicy version. So adjust the quantity of chilli powder according to your taste. In most of our houses, potato curry makes it appearance once in a week at least for our kids sake as this would be the favorite side dish for many. In my house too, I make this potato poriyal mainly for Raksha’s lunch box as she loves to take it without any complaints and brings back empty lunch box in the evening