Andhra kandi pachadi || Toor dal chutney || Paruppu thoghayal || togari bele chutney

Andhra kandi pachadi with step by step pics and tips, kandi pachadi(telugu) || toor dal chutney(english) || togari bele chutney(kannada) || arhar dal chutney (hindi) || parappu thoghayal(tamil) is a lentil based chutney which tastes nutty, spices , tasty, very aromatic and protein rich. It is very easy to prepare with easily available ingredients. This chutney is very popular in Andhra and in South India with different names and different taste. Today i am sharing the recipe which i regularly prepare. Best way to have this chutney is with hot steamed rice, dollop of ghee and with some fry yumms😋. Also check other regional chutney recipes Mango bisi uppinakayi, Nagaland - Pumpkin Oambal, pachi(green)tomato chutney, ChuukkaKura/ Khatti palak chutney, Guntur Dosakaya Pachadi, Brinjal chutney/ vankaya pachadi, Coriander Tomato chutney/ kothamira tomato pachadi,

 These chutney recipe is passed by our elders, who use to cook tasty food in any situations using minimum ingredients available at home. I can say these chutney's are life saving when you do not have any veggies to cook.  I am sharing this recipe for this week  #217KhaaliFridge theme in FoodieMondayBloghop fb group where i am part of it. This week theme was suggested by Renu who blogs at "cookwithrenu". She suggested to prepare any recipe using rice, lentils, badi's, papads without using any veggies. That is budget friendly recipes, when we are out of veggies at home. Its very interesting right, Renu is very talented chef, you can find many interesting recipes like her blueberry banana smoothie, 5 min greek yogurt dill dip which i bookmarked to try it.  Do check her space, you will love it.                                                                                                                       
                                       Kandi Pachadi / Toor dal Chutney




 Preparation Time : 5 minutes
Cook Time : 15 minutes
Serves : 4
Category : chutney 
Recipe Cuisine: Andhra
Main ingredients : Kandi pappu / Toor dal 
Author : Aruna SarasChandra

Ingredients

for grinding

Toor dal/ kandi pappu / arhar dal - 1 small glass
urad dal - 1 tsp
cumin seeds / jeera - 1 tsp
red chillies - 6
tamarind - small lemon size
salt as per taste

for tempering

ghee / oil - 2 tsp
mustard seeds - 1/2 tsp
curry leaves - 1 sprig
red chillies - 2
hing - 1 pinch

Instructions

1) Take a wide pan add 1 glass toor dal dry fry it on medium flames till it changes color and take it into plate let it cool and wash it once in water.

2) now fry urad dal in same pan when it starts changing color add cumin seeds fry it and take it into plate.

3) Now add red chillies and tamarind fry it for a second and take it into plate, let the above fried ingredients cool.

4) Now firstly grind above fried ingredients other than toor dal to coarse powder.

5) now add fried and washed toor dal to the above and grind for a minute then add salt and water. Grind it coarsely smooth paste .

6) now heat ghee / oil  in the same kadai then add mustard seeds when it starts crackling add curry leaves, red chilli and hing fry it once and switch off the flames.

7) now add grinded chutney into above tempering and mix everything well.

That's it tasty, aromatic and healthy kandi pachadi is ready to serve. I prepared a simple menu miriyalla charu , pepper sev, bhindi fry , ghee and Oats & nuts ladoo.

Also check other chutney recipes by just clicking the link below pic.

                                    Momos chutney

                   Mango bisi uppinakayi

              Nagaland - Pumpkin Oambal

                        Ugadi Pachadi

                Green chutney

                   Green tomato chutney

ChuukkaKura/ Khatti palak chutney

                      Guntur Dosakaya Pachadi

                 Brinjal chutney

           Kobbari perugu pachadi

Ridge gourd chutney

               Coriander Tomato chutney

                        Coconut Chutney

   Raw Mango Moong dal chutney

             Pudina coconut chutney

Hope you like this spicy, aromatic and healthy chutney. Give it a try and drop your comments in inbox.

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in BetterButter

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in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra 😊                   

Gummadikaya majjiga pulusu, Kumbalakai majjige hullu, Pumpkin buttermilk curry

Today's recipe is Kumbalakai majjige huli in kannada, Gummadikaya majjiga pulusu in telugu and the name i decided in english is  Pumpkin buttermilk curry 🤗 . The pumpkin which i am using today is in orange color. In telugu we call it as gummadikaya, in kannada as Kumbalakai, in Tamil as parangikai. Today's recipe is No Onion No Garlic for upcoming Dussehra festival . We use to get pumpkin in all seasons when we are in Odisha( Talcher  & Khurdha were we stayed), each piece for 10/- 😃.  After coming Jolarpet (Chennai) i found it in market yesterday for first time. There are number of varieties in pumpkin, white pumkin, yellow pumpkin..  But we both like  this orange colored pumkin alot. Recipes which we can prepare curries,fries, halwa and many more recipes with pumpkin.

      We can prepare this huli by adding channa dal, rice etc., but this is plain and simple way which I use to prepare regularly, this majjiga huli is less spicy and goes well with rice. 

Let's start recipe...

        KumbalaKai Majjige Huli

Preparation Time :  10 minutes  
Cook Time : 15 minutes
Serves : 1 bowl
Category : Curries/ pulusu
Recipe Cuisine: Indian
Main ingredients : Pumpkin &                                          Curd
Author : Aruna

Ingredients 

Pumpkin pieces- 1 cup

For grinding 

Fresh coconut - 3/4 cup

Green Chillies - 4 

Ginger - 1 tsp

Cumin Seeds - 1/2 tsp

Oil - 1 tsp



For seasoning

Oil - 2 tsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Curry leaves - 1 sprig

Red chilli - 2 to 3

Hing - 1/4 tsp


Other 

Curd - 2 cups

Turmeric powder - 1/4tsp(optional)
Coriander leaves for granishing

Salt as per taste


Instructions to prepare Gummadikaya majjiga pulusu

1) Peel the pumpkin skin, remove the seeds and cut into 2cm pieces . Take a pan add 1 tsp of oil, add pumpkin pieces, salt fry it on high flame for a minute and close the lid and cook on low flame till it become smooth. 

2)  Take a mixer jar add grated coconut, green chillies,ginger cumin seeds. 

3) Grind  it without adding water at first. 

4) Now add little amount of water and grind it to a smooth paste. 

5) Now our pumpkin pieces also cooked smoothly, it will take 5-7 minutes to cook. 

6) Add the coconut paste to the above, mix it well and cook it on medium flame till you get bubbles. 

7) Now beat the curd using beater or churner without any lumps. 

8) Add turmeric powder into gravy  and also adjust salt. 

9) Now our pumpkin pieces and coconut paste mixed well and cooked. Add buttermilk to the above. 

10) Mix the above well and cook it for 2-3 minutes on low flame. 

11) Now it's time for garnishing, take a pan add 2 tsp of oil let it heat. Add mustard seeds once it splutters add cumin seeds, curry leaves, red chillies and hing. Fry everything well and switchoff the flames. 

12) Garnish the above into  prepared pumpkin buttermilk curry.

Yummy and tasty kumbalakai majjiga huli is ready to serve😋😋. Have this huli with hot steamed rice and enjoy your meal 😍. 

Note

◆ You can increase the quantity of curd and green chillies as per your taste. 

◆ You can add 1 tsp of soaked rice while grinded to get thick texture. 


Tips

● To get good taste do not boil pumpkin pieces in water. It will cook easily and quickly even without adding water too. 

● Use fresh curd/buttermilk to get good taste. 

● Also use fresh scraped/grated coconut to get good milk texture and taste. 


You may also like my other curry and gravies recipes, check it out.. 

                 Hotel Style Majjiga Pulusu

              Methi dal/ Methi kura pappu

    Drumstick sambar using fresh masala paste

                       Stuffed Bitter gourd

                  Stuffed Bhindi


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You can also search recipe in BetterButter

Thanks for visiting my blog,

ArunaSaraschandra 😄

Stuffed Bitter Gourd, how to prepare stuffed Bitter Gourd using ground nut masala powder

Stuffed Bitter Gourd is famous recipe for all Bitter Gourd liking people. It is also called as Bharwan karela in hindi and very popular dish in north side. I use to hate Bitter Gourd when I was kid, do not know how i started liking it 🤔. We can prepare many varieties with bitter gourd like curry, deep fry, chips, chutney etc.,

       Bitter Gourd which I prepared came crisp outside when i prepared and became smooth after some time. If you  deep fry bitter gourd before filling masala it taste good and stay crisp for long time. As I got big size bitter gourd in market so I did not deep fried. You can use small size bitter gourds for this recipe. You can deep fry the bitter gourd to get crispnesss. And coming to filling its different in different regions and every home 😊. Today i am using ground nuts masala powder for filling. You can also fill vulli karam(onion masala) , kobari karam ( dry coconut masala), roasted chanadal masala(putnala karam),  fried onions etc., It depend on the taste  how we like and ingredients present at home at that time. Will post all the varieties soon 🤗.

Also check my curry recipes,

Stuffed capsicum with potatoe & paneer
Kurkuri bhindi, Bendakkaya veppudu
Carrot beans stir fry
Beerakaya palu plans koora

Let's start recipe

Stuffed Bitter Gourd using ground nut masala

Preparation Time : 20 minutes
Cook Time : 20 minute
Serves : 2
Recipe Category: curry
Recipe Cuisine: Indian
Author: Aruna

Ingredients

Bitter Gourd - 4
Salt to rub bitter gourd

For filling

Fried groundnuts - 1 cup
Roasted chana dal - 1/2 cup
Garlic - 10 cloves
Dry coconut - 1 tsp( you can increase quantity)
Red chilli powder - 2 tsp
Coriander powder - 2 tsp
Cumin powder - 1 tsp
Turmeric powder - 1/4 tsp
Curry leaves - 1 spig
Oil - 4 tsp ( you can increase quantity)
Salt as per taste

Other thing

Thread to tie bitter gourd after filling.

Instructions

1) Fry groundnuts and remove the skin. Skip you have roasted ground nuts.

2) cut the edges of bitter gourd and scrape/ peel the rough part of bitter gourd. Its optional you can also use without peeling. You can also cut only one edge of bitter gourd.

3) Slit the middle part and remove the seeds. Rub ample salt both inside and outside and keep it aside for 20 minutes and start preparation for filling.

4) Take a mixer jar add roasted ground nuts, fried chandalam dal, dry coconut and make it powder. Now add garlic and grind it once. Take the powder in plate.

5) Take a pan add oil, once it heat add curry leaves and fry it well.

6) Now add red chilli powder, turmeric powder, coriander powder, cumin powder, salt, prepared ground nut powder one by one and fry it on low flame.

7) Take fried masala in plate for filling.

8) Wash the salt coated bitter gourd with water and fill the masala in bitter gourd.

9) Tie the masala filled bitter gourd with thread tightly so that the masala do not separate from it. You can also skip this step, but preferred.

10) Add oil 4 tsp of oil in pan, place the bitter gourd in it. Close the lid for 3 minutes.

11) Open the lid and change the sides, so that the bitter gourd cook well all sides. cook it on low without closing lid as already bitter gourd became smooth.

12) Once bitter gourd cooked well, add the remaining masala powder( Its optional).

13) Take stuffed bitter gourd into plate, and garnish with coriander leaves. Do not forgot to remove the thread.

Stuffed bitter gourd is ready to serve 😋😋

 Stuffed bitter gourd goes well with steamed rice and as side dish for rasam rice or with soft chapathi's. I prefer to have this with hot rice by adding melted ghee 😋😋. Today i had it as side dish for drumstick rasam and rice.

Note

◆ Peeling the bitter gourd is optional.

◆ You can use the bitter gourd seeds in stuffing. After adding curry leaves add bitter gourd seeds fry it well and then add remaining masala(in step 5).

◆ You can also cut bitter gourd half or small size and fill the stuffing. As shown below but do not slit in middle, masala will come out while frying.

Tips

● Select small size bitter gourds.

● Deep fry bitter gourds to get crispness (before adding masala). But it consume more oil.


This stuffed bitter gourd  has been selected for IndiBlogger's Featued Posts, and is on homepage of IndiBlogger. I got this badge from IndiBlogger.in 🤗

                         kakarakaya podi / bitter gourd podi

                               
                                       stuffed bitter gourd

                sanna kakarakaya fry / tiny bitter gourd fry 

usirikaya charu/ Amla Rasam

lemon rasam

  Miriyala Charu / pepper rasam

                        Drumstick Rasam

                                

Sundakkai Vatha Kuzhambu || Usthikaya pulusu

                       
                             Mamidikaya pappu

Menthi akku pappu  

Hope you like this aromatic, healthy and tasty stuffed bitter gourd .  Give it a try and drop your comments in inbox.

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Thanks for visiting my blog,

ArunaSaraschandra :)