టమాట పెసర పప్పు పులుసు: Tamata Pesara Pappu Pulusu- Tomato & Yellow moong bean soup stew

One of my all time favorites back in India.


Preparation time : 10 mins, Cooking time : 20 minutes.

Ingredients -
(1 cup holds - 240 ml)

Pesarapappu/Moong Dal - 1/2 cup.
Water - 1 1/2 cup
Tomatoes - 4.
Tamarind - lemon size.
Salt - to taste.
Chillies - 1/2
Pulusu Podi - 11/2 tsp.

Tiragamata
Senagapappu - 1 tsp
Aavalu - 1 tsp
Mentulu - 1 tsp.
Inguva - a little more than a pinch
Karvepaku - one strand.(Optional)


Method.

1.Pressure cook the moong dal with tomatoes for 3 - 4 whistles.
2.Soak tamarind in water, for 15 minutes, and make the extract
2.a or , with some water microwave tamarind for 30 - 45 seconds / until soft and take the extract.
3. Once the pressure is low, to the moong dal , add tamarind extract, salt, chillies and pulusu podi and allow it to boil for 5 - 10 minutes.
4. In the tiragamata baanali , add a little oil, when hot, add senagapappu, mentulu, aavalu and inguva, once aavalu splits, add the tiragamata into pulusu.

Pulusu Podi

Makes pulusu for 3 - 4 times.
Ingredients

Endu Merapakayalu - 4 - 6
Dhaniyalu - 1/2 cup.
Jeelakarra - 1 tsp.
Senagapappu - 3 tsp
Minapappu - 3 tsp.
Mentulu - 1 tsp.
Endu Kobbari - 1 - 2 tsp.(Optional).

Dry roast all the above ingredients and make a powder once it cools.


Variation : Vankaya, Bendakaya, Ullipaya, Are pretty tasty in this pulusu.

Other Cuisines : Idey, with kokum & Jaggery will become gujarati dal of course without pulusu podi, and With all vegetables(Carrots, celery, capsicum, etc.) and vegetable broth instead of water will make it a hearty lentil soup :).

Trivia : My grandmother , always made pulusu podi fresh. This pulusu does not need biyyapindi as moong dal thickens pretty quick. The main ingredient of pulusu podi is dhaniyalu, love it when it's fresh. The podi is a slight mix of sambar and chaaru podi.

Filter Cofee

Filter Cofee

Filter coffee begins a new day almost in every south indian house, at least for sure in Tamilnadu and Andhra.

In my house the story of coffee starts from our visit to the Coffee day store, who makes the coffee powder from the beans, Ammadu, 60% coffee, 40% Chicory, Vaadni adigi teesukura, lekapotey baavundadu.

So, after that perfect blend of Coffee and Chicory, Here's the recipe for a filter coffee.

Cooking time : 0 , preopartion time : 10 mins.

Tools:
Filter

Ingredients:
coffe powder - 2 tb.spoons.
water
Milk to taste
Sugar to taste.

Preparation.

Boil water, Add it to the brim of the filter.
Wait for 10 minutes.
You get 'Decoction' that's what it's called in India, or 'brewed coffee' as it is called here.

Mix with milk and sugar , and that 'Aha' moment. Your tounge would thank you for the warm sweet bitterness of the milk, sugar & the caffine. A taste that gets you going for a whole day.



PS : I would love to unfold a story with every recipe, but these are just recipes. Will do the story writing later :).

బీన్స్ కొబ్బరి కూర: Beans Kobbari Vesina Kura- French beans with grated coconut

Cooking Time : 20 mins, Preparation time : 10 mins.

Serves - 4

Ingredients

French Beans - 1/2 Kg.
Chillies - 3 (Decrease if you don't like it spicy)
Ginger - 1 inch
Coconut (grated)- 4 tbsp.
Oil - for popu.
Salt - to taste.

Tiragamata/Popu

Minapappu - 1 tsp
Senagapappu - 1 tsp
Aavalu - 1 tsp
Karvepaaku - 1 strand.

Method:

1.Wash & Cut beans fine.
2.Heat the oil in a wok and add minapappu,senagapappu, aavalu and karvepaaku , chillies and grated ginger.
3. Add the beans
4. Add some turmeric, a little salt and some water and close the lid.
5. Allow 15 minutes for the beans to be tender at a medium or medium low.
6. Switch off the heat add the grated coconut. Mix well

Trivia : grated ginger adds a lot of flavor to bland vegetables , like carrots, cabbage, broccoli, brussel sprouts, amma calls them 'english' kuralu. & vegetables that can take flavors like aratikaya, vankaya, aalugadda. Interstingly, bendakaya,dondakaya,doppamenisinakaya or simla mirch (I don't know the exact telugu name I think it's called bunga merapakaya) are tastier vegetables by themselves and don't need too much of additional flavor.

Variations : Beans Kura can be made in a number of ways, Patoli (ofcourse the famous version), nuvvupodi vesi, aalugadda to kalipi, pesarapappu to (pappu kura laga, & my favorite of all ), Kura Podi vesi. Will post them as I make them. There's a traditional kura podi & Kharapodi which all of the chivukula adapaduchulu and kodallu make ( learnt from MIL,(Prabha attayyagaru)), So I'm waiting for manju attayya to post it for the authentic version.

పూర్ణం బూరెలు: Poornam boorelu

Preparation time: 45 mins(excluding the soaking time)

(Makes around 16 to 18 poornalu)


Ingredients

1/2 cup urad dal
1 cup rice
1 cup Chana dal
1 cup jaggery (grated or powdered)
oil for deep frying
2-3 elaichi
pinch of salt

Method

For batter:
Soak urad dal and rice for about 3 hours
Grind them to make a smooth paste, thinner than idly batter.
Add pinch of salt and keep it aside.

For poornam:
Soak chana dal for 30 mins.
Pressure cook chana dal with water (1: 2) for 3 whistles. Remove any excess water.
Mix the cooked chana dal and grated jaggery to make a thick paste. Add elaichi powder to this.
Let the Dal mixture cool to room temperature. Make medium sized balls
Heat oil in a pan, dip each sweet ball in the urad-rice flour mix and fry till golden brown.
Serve them hot.


Tip: If poornam mix becomes little thinner then microwave it for 1 or 2 mins to tighten it.

Note : This sweet is usually prepared on festivals and special occasions(poojalu, vrathalu).

టమాట పప్పు: Tamata Pappu- Pigeon peas with tomato

Preparation time : 30 min
Serves : 2





Ingredients

1 cup toor dal
2-3 medium sized tomatoes cut to chunks
2 tbsp tamarind pulp (soak marble sized tamarind in hot/warm water & then extract the pulp)
1 green chilli cut lengthwise
3-4 curry leaves
salt
2 tsps red chilli powder (adjust accordingly)


For Popu / talimpu / tadka:

1/2 tbsp oil
hing / inguva
1 tsp mustard seeds
1/2 tsp″ jeera
1 tbsp urad & chana dal
1/4 tsp″ turmeric

Method

Wash dal, add 2 cups of water, tomato chunks, a pinch of hing, green chilly and a drop of oil. Pressure cook till dal is cooked.
Heat oil in a pan, add mustard seeds, jeera and dals.
Once they crackle, add a pinch of hing, curry leaves and turmeric.
Now add the cooked tomatoes (top layer of the cooked dal) to the popu/tadka and fry for a min.
Add the tamarind pulp and 2-3 tbsps of water.
Add red chilli powder, salt and let it cook for around 5 mins on medium flame till the oil separates.
Check the taste and adjust salt if needed.
Now add the cooked dal and mix well.
Switch off the flame. Serve hot with plain rice, ghee and pickle/papad.

Note: Dry roast dal if you like to, before you pressure cook. Mudda pappu being the very essential, tomato pappu is the next essential pappu in our kitchen. I remember we used to have it atleast 3 times a week in our childhood but never bored of it.

We can also add tomato chunks directly to the tadka (without cooking with dal), but I love this taste. Adjust water accordingly to get the desired gravy consistency.

The Very Essential: ముద్దా పప్పు- Mudda Pappu

Serves: Two. Preparation time: 15 minutes

Ingredients:
1 cup split pigeon peas (Tuvar daal, Kandi pappu)
2 cups water
1 pinch turmeric
Salt to taste

Method:

1. On low heat, roast the pigeon peas (you can dry roast them or use 1/4 tsp of oil) for five minutes, or until they turn golden brown in colour and give off an aroma. (Roasting prevents frothing during pressure cooking.)

Let them cool.

2. Place the cooled peas in a pressure cooker and add the water, cook for three to four whistles. If you dry roasted the peas, you may consider adding a drop of oil into the pressure cooker. If you roasted them earlier with oil, that is sufficient.
3. Open the pressure cooker when its safety valve drops down. Add the turmeric and salt, mix well.

Serve hot with rice & ghee.

Variation:
I noticed that cooking time reduces a lot if I soak the peas before pressure cooking them, sometimes they cook with just one whistle.
Also, if you have unroasted pigeon peas, you could boil them for a while (5 minutes for the quantity mentioned) in the water so the froth comes up and dies down. Then cover with the lid/whistle & pressure cook.

Culture & Health:
Mudda pappu is a huge part of Andhra cuisine, its importance cannot be stressed enough! As the name suggests, the most vital point in preparing this dish is its consistency, it should be just like a "Mudda" (lump, morsel).
Not only is it eaten as it is with rice, but is also an important base ingredient for several other dishes such as pappu charu, sambar, vegetable/greens pappu, etc. It is also an excellent accompaniment paired with menti pulusu, ullipai pacchi pulusu, rasam, avakaya, pacchadis, etc. It is essential to master this preparation before a chef can progress any further in Andhra cuisine.
It is an integral part of Telugu brahmana bhojanam, as it is an excellent source of protein in a vegetarian diet. Combined with some rice and vegetable, it makes for a complete balanced diet.
It is a part of all festivals, served first during all celebrations, prepared on all religious occasions, you won't find a banana plantain leaf without Mudda pappu on it. Mudda pappu is the ABCD, the 1234, the very lifeblood of Andhra gastronomy!

Trivia:
This recipe courtesy Kameshwari & Ramya, who advised me on  the roasting & water measure respectively. This is my first perfect Mudda pappu thanks to them!

పచ్చి మిరప కాయి పచ్చడి- (Pacchi Mirapakaya Pacchadi)- Green Chilli Chutney

Serves: Fills a 1 lb bottle. Preparation time: 50 minutes including washing/cutting/assembling ingredients/cooking/grinding.

Ingredients:

2.5 tbsp Oil
1 tsp Mustard seeds (Rai, Avalu)
1 level tsp Fenugreek (Methi, Menti) powder
1 level tsp Asafoetida (Heeng, Inguva)
0.5 Kg- Green chillies

2 tsps Salt

4 tbsps cooked tamarind paste
1 heaped tsp Coriander (Dhania) seeds
1 heaped tsp Cumin (Jheera, Jilakara) seeds
1 tsp Turmeric (Haldi, Pasupu)

Method:
1. Wash and destem green chillies (No need to chop them as they will soften in cooking process and ultimately get ground. Indian chillies are best suited for this recipe. If using a large sized cultivar, you can chop them into large chunks.). Set aside.
2. Heat the oil, add the green chillies and fry until they brown.

3. Remove the chillies out of the oil and set aside. In that same oil, add mustard seeds. When they crackle, add fenugreek powder, cumin seeds, coriander seeds, asafoetida, turmeric and salt. Let the preparation cool.
4. Grind the spices & tamarind in the food processor, add the green chillies at the end & grind on pulse.
5. Bottle into a clean dry glass container and refrigerate. Takes upto four days for the flavours to blend in. 
I noticed that this chutney has a long shelf life if placed in the refrigerator, since chillies are highly alkaline.
It takes upto 4 days for the spices-chillies-tamarind-salt to marinate so that the flavours blend in, the pacchadi doesn't taste as nice when freshly made.
It is very yummy when eaten with fresh hot rice & ghee. It can also accompany upma, idli, dosa, pesarattu, anything as per our taste.

Precautions/Warnings/Variations:

1. The amount of spice to be added depends on how strong the green chillies are. The above are only estimates, very hot chillies may need more salt/tamarind/fenugreek/cumin/coriander, milder chillies may need less salt/tamarind. This is because these spices+chillies marinate & help to bring down the fieriness of the chillies.

2. If you don't have coriander & cumin seeds, you can use coriander & cumin powder.
3. If you don't have fenugreek powder: Roast fenugreek seeds until they are black-brown. Cool and powder. Add this pre-roasted powder to the recipe along with green chillies.
4. If you're making a huge quantity to store for longer time, more oil should be added so that there is a 'pickling' effect.
5. The last three ingredients (coriander, cumin and turmeric) are not traditional, I add them out of my own taste.
6. According to the traditional recipe, tamarind+salt paste is boiled separately and added to the cooled green chillies preparation just before grinding. I cooked the two together since that saves me space & time.
7. Do not taste much of it while preparing, it can cause severe acidity within seconds, and don't think this to be a dumb suggestion :-D


Useful Tip/Tricks:
It is an awesome spread for grilled sandwiches & savory snacks. It can be used as a ready-to-add spice sauce while preparing other dishes, half a spoon of this chutney lends awesome flavour.

Trivia:
I learnt this recipe from my mom-in-law (Indira aunty). Fiery green chilli pacchadi is truly the queen of all pacchadis.