Mamidikaya Pesara Pappu Pachadi, Raw mango moong dal chutney, Manga Pasi paruppu chutney

Today's recipe is Andhra traditional and summer special mamidikaya pesara pachadi. Summer season means Mangoes.. we all love both raw mangoes and riped mangoes. Andhra is famous for chutney's 😍 we can prepare chutneys, sweets, dal (pappu),sharbath and many more using raw mango. Today's recipe is andhra style raw mango moong dal chutney. This is simple and easy recipe with minimum ingredients, but packed with rich taste and healthy. We prepare this chutney in summer season. This chutney goes well with steamed rice, idli, dosa and chapathi's.

    Mamidikaya Pesara pachadi

Preparation time : 10 minutes

Cook time : 7 minutes

Serves: 5
Recipe Category: Chutney
Recipe Cuisine: South Indian
Main ingredient:Raw mango, Moong dal 
Author: Arunasaraschandra 

Ingredients

Moong dal (yellow lentils ) - 1/2 cup
Raw mango chopped -1/2 cup
Red chillies - 7
Scraped/grated coconut - 1/2 cup
Salt as per taste
Oil - 3 tsp

To temper

Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Red chill -1
Asafetida/hing - a pinch
Curry leaves - 2 sprigs

Preparation

* Dry roast moong dal until it changes its color and take it into plate.

* Dry roast red chilli and take it into plate. Let the dal and chillies cool.

Method

1). Grind the roasted moong dal and red chillies to coarse powder.

2) Now add scraped coconut, salt, raw mango pieces( cut into small pieces) in the same mixer jar.

3) Grind it coarse paste by adding very little water.Take the chutney in a bowl.

4) Take a pan add 2 tsp of oil, let it heat for a second. Add mustard seeds once it splutters,add cumin seeds, curry leaves, red chilli and hing one by one and fry it well in medium flame.

5) Pour this tempering over the chutney and have with steamed rice and dollop of ghee 😋😋😋.

Note

* You can use jaggery while grinding, to balance the sourness of mangoes.

* You can increase/decrease the red chilli quantity as per your taste.

Tips

** Fry Moong dal on medium to low flames, turn off flames when Moong dal changes color and you get nice aroma. 

** I like raw mango bites while eating so chopped Mango bit big pieces, if you d't like then chop Mango into small pieces. 


Health benifits of using raw mango

● Prevents dehydration and gives energy

● Good for heart

● Promote health of liver and intestine

● Treats scurvy

● Rich in vit-C

● Gives energy boosts etc.,

Also check other chutney varieties by clicking the link below image👇

       Guntur Dosakaya pachadi

               Green tomato chutney

             ChukkaKura chutney

                 Brinjal chutney

        Kobbari perugu pachadi

Ridge gourd chutney

         Coriander Tomato chutney

                  Coconut Chutney

        Pudina coconut chutney

Hope you like this seasonal summer special mamidikaya pesara pachadi. Give it a try and drop your comments in inbox.

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ArunaSaraschandra 😄

Sambar using fresh ground masala, Arachuvitta sambar

Sambar is traditional and very popular south Indian cusine. We can prepare sambar in many ways, but sambar prepared using freshly ground masala paste gives fresh aroma and gives good taste with all added spices. Sambar prepared using freshly ground  masala taste very good than sambar using powder. My mom always prefers preparing sambar with fresh ground masala. I usually prefer to add multiple vegitables to make it much healthier 🤗. You can have this sambar with steamed rice, idli, dosa, badav and pongal.

Different ways of preparing masala

1) By frying all the spices with coconut and make it paste.

2) By grinding only coconut and adding all powders(coriander,cumin, Funugreek powder etc.,) or sambar powder .

   Both the ways gives good taste. But if you talk about good aroma yes i prefer 1st way 🤗🤗. TodayI am using drumsticks, carrot and beans in sambar.I will post sambar powder, sambar using sambar powder and all varieties of sambar soon..

Sambar using fresh ground masala || Arachuvitta sambar.


 Pre Time :  15 minutes
Cook Time : 20 minutes
Serves : 5
Recipe Category: Sambar
Recipe Cuisine: South Indian
Author : Aruna

Ingredients

Toordal - 1 cup
Drumsticks - 2
Carrot - 1
Beans - 5
Shallot onions - 1 cup
Tomatoes - 2
Curry leaves - 1 spig
Oil -3 tsp
Salt as needed

For masala paste

Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Red chillies - 4 to 5
Curry leaves - 2 spigs
Funugreek seeds - 1/4 tsp
Peppers - 5
Freshly scraped coconut - 1 cup
Turmeric powder - 1/4 tsp

To temper

Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 1 spig
Asafetida/hing - a pinch
Red chillies - 2
Red chilli powder - a pinch( optional)

Preparation

* Wash 1 cup toor dal and soak 30 minutes and pressure cook it for 4-5 whistles or until it become smooth. Mash the dal well and keep it ready.

* Clean all the vegetables and cut it in required shape. Peel onions and keep it aside.

* Soak tamarind in water and extract the juice.

Method

1) Take a pan add 1 tsp oil, add coriander seeds fry it for a second, add chana dal & urad dal, fry it for asecond. Add cumin seeds, fungreek seeds, pepper,red chillies, curry leaves one by one and fry it well on medium flames.

2) Switch off the flames, now add freshly scraped coconut and saute it once.

3) Take all the fried items in a plate and let it cool. Now grind it to fine paste by adding water.

4) Take a bowl add drumsticks with1 glass of water and pinch salt. And half boil the drumsticks, it will take 5 minute when you boiled in medium flames.Do not waste the starch use it in sambar.

5) Add 1/2 tsp oil in a pan add onions, green chillies fr it for a second, add carrot and beans fry it by adding salt. Close the lid and cook for 5 minutes.

6) Add half boiled drumsticks,tomatoes and boil it until the vegetables cook well.

7) Add tamarind juice to the vegetables and boil it until it's raw smell goes.

8) Add finely ground paste along with salt and turmeric powder.

9) Boil the sambar 10 minutes in medium flames until all the vegetables cook well and get thick consistency.

10) Take a pan add 2 tsp of oil heat it for a second, add mustard seeds once it splutters add cumin seeds, Curry leaves ,red chillies, hing and fry it well and switch off the flames, now add pinch red chilli powder.

 11) Add coriander leaves and a tempered items in boiled sambar.

Yummy drumstick sambar is ready to serve 😋😋😋.

Note

* Use freshly scraped coconut to get rich taste.

* You can also use potatoes, brinjal, radish in sambar.

* You can also pressure cook vegetables for 1 whistle, if you in hurry.

* You can all pressure cook vegetables while cooking toor dal. After 1 whistle remove the vegetables and again pressure cook dal.

* You can increase the quantity of red chilli, and also add red chilli powder while boiling sambar.

* You can also add jaggery while boiling sambar.

Tips

◆ Add red chilli powder in step 10) after switching off flames, it gives you good texture and taste.

Health benifits toor dal

● Superior source of carbohydrates which are required to build body energy.

● Heals digestive disorders

● Protein rich

● Stabilizes blood sugar

● Improves heart health etc.,

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ArunaSaraschandra😄

Restaurant style curd Rice, Daddojanam, Thair sadam

Curd Rice is nutritious food not only for kids, for all. Curd rice is also known as  Daddojanam/Peruganam in telugu, Mosaranna in Kannada, Thair sadam in Tamil. Curd rice is my hubby's favorite food 🤗. South Indians meals is not complete with out having curd rice. We can prepare curd rice in many ways by adding fruits, carrot, cucumber,in mustard flavour (Ava petina Daddojanam) etc., Even it tastes good  just by tempering the curd rice 😋😋. To beat the heat from our body we have to eat curd rice in all seasons. Few of us  likes to eat rice with thick curd, but I prefer to have rice with buttermilk( add some amount of water to curd and beat it to make buttermilk). Today i am preparing restaurant style curd rice by adding carrot, pomegranate.

               Curd Rice || Daddojanam 

Prep Time : 15 min
 Cook Time : 10 min
 Yields: 1 bowl
 Recipe Category: Rice
 Recipe Cuisine: South Indian
 Author : Aruna

Ingredients

Cooked Rice - 1 cup
Curd -1 cup
Milk - 1/2 cup(missing in pic)
Grated carrot -1 small cup
Cashew nuts - 6
Curry leaves - 1 spig
Coriander leaves - 1tsp
Ginger -1tsp
Green chillies-3
Red chillies - 1
Mustard seeds - 1/2 tsp
Cumin seeds -1 tsp
UradUdal -1 tsp
Chana dal -1 tsp
Oil -2tsp
Salt as per need
Asafetida/hing - 1/4 tsp

Preparation

* Wash rice twice add water (for 1 glass rice add 3 glasses of water), pressure cook it for 5 whistles on medium flames. Or cook rice normally. Take cooked rice in a bowl, mash it, and let it cool.

* Grate carrot and keep it ready.

* Keep pomegranate seeds ready.

Method

1. Take cooked Rice in a bowl, add salt and curd mix it well.

2. Now add grated carrot, pomegranate seeds and coriander leaves into the rice bowl and mix well.

3. Take a pan add 2 tsp of oil let it heat for a second, now add mustard seeds once it splutters add cumin seeds,cashew nuts, urad & chana dal fry it until it turns its color. Now Ginger, green chillies, red chilli and hing, fry it well and switch off the flames.

4. Add all the fried items in the rice and mix it well.

5. Add some boiled & cooled milk, water ( as per consistency) to the curd rice, mix well and take it into the bowl.

Restaurant style curd rice is ready😋😋😋

Note

* You can add raw mango pieces, grated cucumber.

* You can add rougly chopped onion as raw or fried as per your wish.

* You can also add grapes and apples as per availability.

Tips

◆ If you are preparing this curd rice for box add more milk and little curd.

◆ Do not add curd in hot rice, check that rice is cool and smooth.

◆ If you are preparing curd rice early, then add milk.


Health benifits of using curd

● Nutritious food

● Keeps digestive system healthy

● Packed with calcium, health for bones

● Contains good bacteria that helps for digestion

● Rich in proteins & essential mineral.

● Good for skin & hair etc.,

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Peanuts(ground nuts) powder, Palli podi, Verkadalai podi

Peanut powder or Palli podi is famous under podi category. It is very simple to prepare and very tasty with spices in it. Today I am preparing this podi with roasted dal/ putnalu(in Telugu)/pottu kadai (in Tamil). You can have this Palli podi with hot steamed rice and ghee 😋😋😋. It is also served with idli/dosa for breakfast. When i am busy and no time to prepare chutney for idli/dosa, then i take 3-4 tsp of this peanut powder and add ghee and have it instead chutney 🤗🤗. Also try this powder with upma. Talking about calories,in 100 grams of peanuts we have 567 calories. You can use it for a month with out loosing its flavour, by storing it in a tight container.
Check out my Curry leaves powder too..

Palli podi || Peanut powder || Verkadalai podi

Prep Time : 15 mins
 Cook Time : 10 min
 Serves: 1 big cup
 Recipe Category: podi
 Recipe Cuisine: South Indian
Author:Aruna

Ingredients

Groundnuts - 1 cup
Roasted dal - 2 tsp
Dry coconut - 1 tsp
Red chilli - 8
Curry leaves - 1 spig
Cumin seeds - 2 tsp
Tamarind - small lemon size
Garlic - 5 cloves
Salt as per taste

Preparation

* Dry roast groundnuts, take it in a plate and remove its skin.

*Dry roast roasted dal for a second and keep it in a plate.

* Wash and dry roasted curry leaves, along with jeera, dry coconut.

* Dry roast red chillies, garlic and tamarind.

* Take all the dry roasted items in a plate and let it cool.

Method

1. Take a mixer jar, first add red chillies, dry coconut, curry leaves, cumin seeds, salt. Mix it well.

2. Now add  groundnuts, roasted dal in the same mixer jar and mix it for a second and then add garlic and powder it.

3. Take  Peanut powder in a plate and let it cool for few minutes. Then store it in a tight container.

Tasty & spicy Pallila podi ready to serve😋.

Note

* You can add chilli powder instead of red chillies.

* You can add small amount of jaggery.

* You can use hing instead of garlic. But garlic gives good taste.

Tips

◆ Do not use oil to roast ground nuts, its not able to remove the skin if nuts coated with oil.

◆ Adding cumin seeds,curry leaves add flavour and taste to the podi.

◆ Adding Roasted dal gives good podi texture and also taste. As ground nuts have oil content, it will become paste if you do not add roasted dal.

Health benifits of using peanuts

● Rich in vitamin E

● Protects skin

● Contains good fats

● Rich in fibre

● Protects from heart diseases.

● Good source of proteins etc.,

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Moong dal ( yellow lentils) kheer, Pessara pappu payasam

Moong dal kheer is also known as Pasi paruppu payasam in Tamil. As it's raining here in Chennai, thought to do some simple and easy hot kheer recipe. My mom's(sita lakshmi) favorite Pessara pappu payasam came into mind 😍😍. We can prepare this Moong dal kheer with jaggery or with sugar. I use to prepare Moong dal kheer with jaggery and coconut milk combination for festivals. For quick fix today i am preparing Moong dal kheer with sugar and dry coconut pieces.

Let's start the recipe...

 Moong dal kheer, Pessara pappu payasam

 Prep Time :  10 min
 Cook Time : 10 mins
 Yields: 4 cups
 Recipe Category: Sweet/Payasam
 Recipe Cuisine: Indian
 Author : Aruna

Ingredients

Moong dal - 1 small glass
Sugar - 1/2 glass
Milk - 1/2 litre
Cardamom powder -1/4 tsp
Ghee - 2 tsp
Dry coconut -1tsp
Cashew nuts - 1tsp
Raisin - 1tsp

Preparation

* Boil milk and keep it ready.

* Take a pan add Moong dal and dry roast on medium flames for 3 minutes or till it turns light brown in color.

* Wash the dry roasted moongdal well. Now combine dal with 2 glasses of water in a pressure cooker and pressure cook for 5 whistles.

* Mash the dal smoothly and keep it ready.

Method

1. Take a pan/kadai add 2 tsp of ghee add cashew nuts and dry coconut pieces fry it until it changes brown color. And take it into plate.

2. Now add Raisins,fry it well and take it into plate.

3. Add boiled milk to the same pan and add mashed moong dal, sugar and elachi powder. Let it boil for 5 minutes.

4. Add fried cashew nuts, dry coconut and raisins mix it well and switch off the flames.

Yummy Moong dal kheer is ready to serve 😋😋😋.

Health benifits of Moond dal

● Prevents normal blood sugar

● Lower blood cholesterol

● Helps in weight lost

● Provide energy

● Boost immunity system

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Carrot beans stir fry, carrot beans poriyal

Today's recipe carrot beans stir fry, is basic and very easy to prepare. This recipe is too simple to post but thought its helpful to beginners. Carrot is my favourite vegetable, I try to add it in my food in some or other way daily. We can have this carrot beans stir fry with rice, chapathi or as side dish for curd rice etc., Talking about calories : in 100grams of carrot we have 41 calories and in 100 grams of green beans we have 31 calories.

Let's start the recipe..

                  Carrot Beans stir fry

Prep Time : 10 mins
 Cook Time : 15 mins
 Serves: 2
 Recipe Category: fry/side dish
 Recipe Cuisine: South Indian
Author:Aruna

Ingredients

Green beans -1 cup
Carrot - 1cup
Onion - 1
Grated coconut - 1 small cup
Turmeric powder - 1/4 tsp
Salt as needed

To temper

Oil - 2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Curry leaves - 1 spig
Coriander leaves - 1tsp

 Preparation

* Finely cut beans, carrot and onions and keep it ready.

* Grate / scrap coconut and keep it ready

Method

1.Take a pan/kadai  add oil let it heat for a second, add mustard seeds once it splutter add cumin seeds, fry it and add curry leaves.

2 Add onions, sal fry it until it changes to pink colour.

3. Now add beans, fry it for a second.

4. Add carrot, turmeric powder into the same pan fry it well.

5. Close the lid and cook it very low flame.

6. Mix the curry occassionally. Once carrot and beans cooked well add red chilli powder,scraped/grated  coconut mix it well and switch off the flame.

7. Take carrot beans stir fry into bowl and garnish with coriander leaves.

Yummy carrot beans stir fry ready to serve 😋😋😋.

Note

* You can also pressure cook carrot and beans for 2  whistles, when you are in hurry.

* Using scraped coconut adds good taste to fry.

* If you feel is too dry and will burn, just sprinkle some water.

Health benifits of using carrot

● Improves liver and kidney function

● Improves skin and digestion.

● Good for eyes

● Anti bacterial & viral etc.,

Health benefits of green beans

● Very low in calories

● Full of dietary fibre

● Improves bone and heart health

● Boost immunity etc.,

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