Vasusvegkitchen

Monday 1 October 2018

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 😄

Thursday 20 September 2018

Bellam Palathalikalu || Vinayaka Chavithi naivedyam Palathallikalu

Bellam Palathalikalu is sweet recipe prepared for vinayaka chavithi as naivedhyam. This is popular naivedyam recipe in Godavari district and in some areas of Andhra. Bellam palathalikalu is nothing but noodles prepared using rice flour, and is cooked in jaggery where rice flour is mixed with milk. We mix milk before serving. Few people boil rice noodles(thalikalu) in milk and add jaggery at last. In this process milk will curdle because of adding jaggery. Today i am following the recipe which i tasted early. This recipe is given by Devi vadina @ Khurdha. Thanks alot for sharing such a yummy,tasty and traditional foods.

Preparation Time : 10 minutes
Cook Time : 15 minutes
Serves : 1 bowl
Category : Desserts & Traditional
Recipe Cuisine: Andhra
Main ingredients : Rice flour
Author : Aruna

Ingredients

Rice flour - 1 glass + 1/4 tsp
Milk - 1 glass + 2 glasses
jaggery - 3/4th glass
Fresh scraped coconut - 1 cup
elachi powder - 1 tsp
Cashew nuts - 5
raisins - 8
Ghee - 1 tsp

Instructions to prepare Palathalikalu

1) Take a pan add milk let it boil.

2) Add 1 glass rice flour to the milk by mixing with other hand.

3) Switch off the flame, close the lid and keep it aside for 10 minutes.

4) Take another pan add jaggery and water, keep it on low flames till the jaggery dissloves. Purify it using stainer and keep it aside.

5) Take a pan add 1tsp of ghee, add raisins and cashew nuts.

6) Fry the above till raisins become flufffy and cahew nuts changes color and keep it aside.
.

7) Knead the prepared dough well, pinch small amount of dough and make small balls as shown below.

8) Take one ball, roll it like noodles as shown below. Repeat the process for remaing balls.

9) Add prepare jaggery syrup in the pan, let it boil for a second.

10) Add the prepared rice noodles in the jaggery syrup, boil it on the medium flame by closing the lid for 3 minutes.

11) Remove the lid, mix the above gently. Rice noodles became smooth and fluffy after boiling.

12) Now add freshly scraped/grated coconut and elachi powder and saute it once.

13) Add 1/4tsp of rice flour to the above, to get it thickness.

14) Add fried cashew nuts and raisins, saute everything well gently. Close the lid cook on low flames for 2 minutes.

15) Take the above into bowl, palathalikalu is ready to serve. Add milk before serving. Or you can have it without adding milk.

Tasty and divine Palathalikalu is ready 🙏.

Also check other sweets and festival recipes.

Undrallu

Sabudana coconut ladoo

Rava ladoo

Atukula Payasam

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You can also search recipe in BetterButter

Thanks for visiting my blog,

ArunaSaraschandra 😄

Sunday 9 September 2018

Undrallu || Kudumulu || how to prepare Andhra style undrallu recipe for Vinayaka Chavithi naivedyam

Today's recipe is Undrallu which we offer as naivedyam to Lord Ganesh on Vinayaka Chavithi. And also offered as naivedyam to ganesha on Sankashti chaturthi. This recipe is prepared in Andhra and in other regions of India, and also called with different names. From my childhood Vinayaka Chavithi is my favorite festival 🙏 . As we go out to visit different Ganapathi status, decorated with flowers, fruits, vegetables. Yes, I did not forgot to mention about prasadam's 😉. Different varieties of prasadam's, song's full day and night etc.., it gives immense happy.

Okay I am stopping 😀, coming to recipe I learned this recipe from my family friend Devi Vadina @khurdha, Orissa. All the Vinayaka Chavithi special recipes I am going to post are learned from her 😍. We can prepare 2 varieties of Undrallu - sweet and savory(salted). Today I am posting savory(salted) undrallu. We use rice rava to prepare this undrallu, we can also use store bought rice rava or we can prepare rice flour at home. The main thing to remember is measurements and time to get perfect undrallu. Hope this post is useful to prepare naivedyam to Ganesha..

(old pic)

How to make Undrallu

Preparation Time : 15 minutes
Cook Time : 20 minutes
Serves : 12 undrallu
Category : Traditional
Recipe Cuisine: Andhra Pradesh
Main ingredients : Rice rava
Author : Aruna

Ingredients

Rice rava - 1 glass
Water - 2 glasses for rice rava/ 11/2 glass for rice flour
Chana dal - 1/4 glass
Fresh gratted/scraped coconut - 1/2 cup
Cumin seeds - 1 tsp
Ghee - 2 tsp

hing - 1 pinch

Instructions to prepare undrallu

1) Wash rice in water well. Soak it in water 2 hours.

2) Drain water and dry it on fresh cotton cloth. You can sun dry or fan dry rice. If you do not have time to soak rice in water, you can dry it directly by washing rice in water many times.

3) Grind dried rice to slightly coarse texture like rava.

4) Wash Chana dal in water well and it in water Soak Chana dal for 20- 30 minutes.

5) Add 2 tsp of ghee to a hot kadai/pan.

6) Add cumin seeds/ jeera, fry it till you nice aroma.

7) Drain water and add soaked Chana dal saute it well on medium flame for a minute.

8) Add 2 glasses of water,salt ( as I am using rice rava) to the above.

9) Let the water to boil till u get bubbles on water as shown below. As Chana dal is soaked well no need to boil long time, just half boil the dal.

10) Add rice flour little by little on lowflame and stir well with other hand, so that we do not get lumps.

11) Mix the rava well on low flame and close the lid till therice rava cook well.

12) Once rava cooked well, switch off the flames and let it cool. Later add fresh scraped/grated coconut to the above mix it well. Knead the dough once.

13)Add enough water in idli steamer/pressure cooker/ wide bowl and steam it on low flame. Start moulding rice balls by pinching some amount of dough and roll between your palm like ladoo's.

14) Arrange all the rava balls on idli stand, cover the lid and cook it exactly for 8 minutes on high flames.

15) After 8 minutes take out undrallu let it cool for few minutes and offer to Lord Ganesha.

16) Tasty and divine undrallu is ready 🙏😊.

(old pic)

Also check the video prepared with step by step pics with instructions.

Note

◆ Instead of using homemade rice rava you can use store bought. Also you can use store bought rice flour. But undrallu prepared using homemade rice rava gives good taste.

◆ Chana dal must be soaked properly otherwise it will be hard will eating

◆ You can skip fresh coconut but adding coconut gives you divine taste.

◆ Adding hing gives good aroma to undrallu.

Tip

● If you are using old rice then increase the quantity of water. For example for 1 glass rice flour use 2 1/4 glass water.

● If using rice flour use 1 1/2 glass water for 1 glass of flour.

● Cover lid and keep it for 15 minutes after cooking rava/rice and dal. (Step-11).

● Steaming undrallu/rice rava balls for long time will makes undrallu hard while eating.

Also check other sweets and snack recipes.