I haven't posted for a while as i was busy with my two little terrors.I have put both of them in various activities i had to take them to many places that's why i couldn't post many recipes.Anyway today is Vijaya Dasami i made some good Andhra specials which i would like to share.I usually prepare a dal, two types of curries, rasam, chutney, papads, chitrannam with lemons, rice and payasam
Ingredients:
1 bunch of Gongura, leaves separated & washed
3/4 cup or four fistfuls of toor dal
Green chillies at least 6(acorrding to your taste)
1 medium sized onion, cut into small pieces
1/2 tsp of turmeric
Procedure:
In a pressure cooker, take all of the above ingredients except onion.Instead of whole onion you should add 1/2 onion chopped in pressure cooker and add one glass of water. Mix them once and pressure cook until three to four whistles or until toordal is tender and breaks apart when held. Wait until the pressure is released, remove the lid and add salt as per your taste to this cooked mixture and mash it with a spoon into smooth paste.
Now, in a sauce pan, over low medium heat, do the popu or tadka (means toasting the mustard, cumin seeds, red chilli pieces and curry leaves in one tablespoon of ghee or oil). Add the cooked and mashed gongura dal to this popu. Stir all of it once and cover with a lid. Gongura dal is ready.
Tastes great with rice or jowar roti or normal roti. Best way ofcourse is the combination of this dal mixed with rice, ghee and papad.
Ingredients:
1 bunch of Gongura, leaves separated & washed
3/4 cup or four fistfuls of toor dal
Green chillies at least 6(acorrding to your taste)
1 medium sized onion, cut into small pieces
1/2 tsp of turmeric
Procedure:
In a pressure cooker, take all of the above ingredients except onion.Instead of whole onion you should add 1/2 onion chopped in pressure cooker and add one glass of water. Mix them once and pressure cook until three to four whistles or until toordal is tender and breaks apart when held. Wait until the pressure is released, remove the lid and add salt as per your taste to this cooked mixture and mash it with a spoon into smooth paste.
Now, in a sauce pan, over low medium heat, do the popu or tadka (means toasting the mustard, cumin seeds, red chilli pieces and curry leaves in one tablespoon of ghee or oil). Add the cooked and mashed gongura dal to this popu. Stir all of it once and cover with a lid. Gongura dal is ready.
Tastes great with rice or jowar roti or normal roti. Best way ofcourse is the combination of this dal mixed with rice, ghee and papad.
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