Andhra Chukka Kura Pappu | Dal with Ambat Chukka/Khatta Bhaji

I love the tangy taste of Chukka Kura or Ambat Chukka (also known in Mumbai as Khatta Bhaji). This is a green leafy vegetable that is mildly sour in taste and is found very commonly in Mumbai. It is also used in the popular Sindhi Sai Bhaji. In Andhra Pradesh, we make both a dal (Chukka Kura Pappu) and a kadhi (Chukka Koora Majjiga Pulusu) with it, and cannot make up my mind on which I like better. 🙂

Chukka Kura Pappu - Andhra Pradesh Recipe
Chukka Kura Pappu

What I like about Chukka Kura Pappu is that it cooks very quickly and becomes like butter. As a result, it lends a wonderful silky texture to the dal and that silky texture is something I love apart from the mildly tangy taste.

Chukka Kura | Khatta Bhaji | Ambat Chukka
Chukka Kura | Khatta Bhaji | Ambat Chukka

While Andhra is very famous for its pickles, podis, and chutneys, we also make a range of dals (pappu) with a whole host of greens and vegetables. Do try out my recipes for:

Andhra Chukka Kura Pappu
Andhra Chukka Kura Pappu

How to Make Andhra Chukka Kura Pappu

Andhra Chukka Kura Pappu
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This is the recipe for a delicious dal made in Andhra Pradesh with Chukka Kura (aka Khatta Bhaji in Hindi, Ambat Chukka in Marathi). Silky, tangy, and relatively light on the stomach, this is a dal that goes well with both rotis and rice.

Course: Accompaniment, Main Course
Cuisine: Andhra Recipes, Indian, South Indian
Servings: 4 People
Author: Aruna
Ingredients
  • 1 Packed Cup Chopped Chukka Kura, Ambat Chukka, Khatta Bhaji About 100 gms
  • 3/4 Cup Moong Dal, Pesara Pappu
  • 3-4 Green Chillies, Pachi Mirapakaya
  • 1/2 tsp Turmeric, Pasupu
  • Salt to Taste
For the Tempering
  • 1 tbsp Ghee or Oil
  • 1 tsp Mustard Seeds, Avalu, Rai
  • 1 tsp Cumin Seeds, Jeelakarra, Jeera
  • 1-2 Red Chillies
Instructions
  1. Mix together there the moong dal, chukka kura, green chillies, and turmeric.

  2. Add 2 cups of water.

  3. Pressure cook this mix over medium heat for 10 minutes or for three releases of pressure (3 whistles).

  4. Let the cooker cool and take the dal out.

  5. Add salt and mash with a heavy ladle till the dal and the chukka kura are completely mashed.

Add the Tempering
  1. In a ladle, heat the ghee or oil.

  2. Add the mustard seeds and wait till they splutter.

  3. Add the cumin seeds and split red chillies.

  4. Sit-fry till the chillies are fried.

  5. Add to the Chukka Kura Pappu and mix well.

  6. Serve Chukka Kura Pappu with hot rice.

 

Recipe for Andhra Chukka Kura Pappu with Step-by-Step Instructions

  1. Wash the dal and chopped chukka kura well.
  2. Mix together the moong dal, chopped chukka koora, green chillies, and turmeric.
  3. Add 2 Cups of water and pressure cook till done (on medium flame for 10 minutes or 3 to 4 whistles).
  4. After the dal is cooked, add salt to it.
  5. Mix well with a heavy ladle till the dal and chukka kura disintegrates completely.
  6. In a heavy ladle, melt the ghee.
  7. Add mustard seeds and wait till they crackle.
  8. Add the cumin seeds and stir-fry for a few seconds.
  9. Add the split red chillies and stir-fry for a few seconds.
  10. Add the tempering to the Chukka Kura Pappu and mix well.
  11. Mix well. Add a little water if the dal is too thick.
    Chukka Koora Pappu
  12. Serve Chukka Kura Pappu with hot rice and ghee.
Andhra Chukka Kura Pappu
Andhra Chukka Kura Pappu

Pearl Barley and Mushroom Risotto | Recipe by Deepali

It helps to have foodies for workmates because you are forever getting good stuff at lunch. Fortunately for me, my team is full of good food lovers. 🙂 This delicious and nutritious Pearl Barley and Mushroom Risotto is something I learnt from team mate, Deepali.

Pearl Barley Mushroom Risotto
Pearl Barley Mushroom Risotto

When Deepali got this Pearl Barley and Mushroom Risotto for lunch one day, I knew it would become a staple in my home. I usually have Pearl Barley at home to make Lemon Barley Water. I drink this regularly as a means of reducing water retention and lowering body heat.

What I liked about this recipe is that the pearl barley reduces my craving for rice, while mushrooms are always welcome on my plate. Moreover, this one-dish meal can take on any flavour profile you want it too. Here I have kept it very simple, just garlic and pepper for flavouring. You can add cheese, red chilli flakes, or dried herbs for a more complex flavour.

Do also try these other recipes that celebrate mushrooms: Cream Cheese Stuffed Mushrooms, Mushroom Chettinad, Cream of Mushroom Soup, Shahi Dhingri Matar, and Spaghetti with Mushrooms in a Creamy Cashew Sauce.

Coming back to Deepali, she is one person who tries all cuisines, and has quite an open mind and refined palate. She experiments with many cuisines at home too and is quite an expert at using Indian ingredients as substitutes in cuisines from other lands. For example, I have seen her use Dalia as a substitute for  Bulgur in Tabbouleh, and make quite a nice fried rice with a Japanese Cucumber Relish.

So without much ado, I present Deepali’s Pearl Barley and Mushroom Risotto.

A Forkful of Pearl Barley and Mushroom Risotto
A Forkful of Pearl Barley and Mushroom Risotto

How to Make Pearl Barley and Mushroom Risotto

Pearl Barley and Mushroom Risotto
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

I learnt this hearty Pearl Barley and Mushroom Risotto from a friend and it has become one of my favourite one-dish meals. You can make variations of it by adding chilli flakes, cheese, and dried herbs.

Course: Main, Main Course
Servings: 2 People
Author: Aruna
Ingredients
  • 200 Gms Mushrooms
  • 1/3 Cup Pearl Barley
  • 1 Cup Finely Chopped Onion
  • 1 tbsp Finely Chopped Garlic
  • 1 tsp Pepper Powder
  • 1 tbsp Olive Oil
  • 1 Cup Water
  • 1/4 Cup Grated Cheese Optional
  • Salt to Taste
Instructions
  1. Clean and cut the mushrooms into quarters. 

  2. In a small pressure cooker, heat the olive oil.

  3. Add the chopped garlic and onion.

  4. Stir-fry till the onion is transparent.

  5. Add the mushrooms and stir-fry for 5 minutes.

  6. Add salt, pepper, and washed barley.

  7. Mix well.

  8. Add 1 cup water.

  9. Pressure cook on low-to-medium flame for 10 minutes. We want pressure to build but not be released, as in no whistles.

  10. Let the cooker rest for 10 minutes.

  11. Open and mix with a gentle hand.

  12. Add grated cheese and mix well. I did not use any.

  13. Serve hot.

Recipe for Pearl Barley and Mushroom Risotto

  1. Wipe the mushrooms clean with a soft dry cotton cloth.
  2. Cut the mushrooms into quarters.
  3. In a heavy-bottomed vessel, over medium flame, heat the olive oil.
  4. Add the chopped garlic and onion.
  5. Stir-fry till the onion is transparent.
  6. Add the mushrooms and stir-fry for 5 minutes.
  7. Add salt, pepper, and washed barley.
  8. Mix well.
  9. Add 1 cup water.
  10. Pressure cook on low-to-medium flame for 10 minutes. We want pressure to build but not be released, as in no whistles.
  11. Let the cooker rest for 10 minutes.
  12. Open and mix with a gentle hand.
  13. Add grated cheese and mix well. I did not use any.
  14. Serve hot.
Pearl Barley Mushroom Risotto - 1
Pearl Barley Mushroom Risotto

Atte ka Halwa | Kada Prasad | Wheat Flour Halva

The first time I had Atte ka Halwa | Kada Prasad was at the Golden Temple in Amritsar. I was at Jalandhar for a cousin’s wedding and went to Amritsar the next day when everyone was still recovering from the wedding festivities.

Kada Prasad | Atte ka Halwa | Wheat Flour Halva
Kada Prasad | Atte ka Halwa | Wheat Flour Halva

I reached the Golden Temple quite early in the morning (by 7:00 AM) having left Jalandar by 5:30 AM. Both my cousin’s in-laws and the driver marveled at my enthusiasm to get up that early after being up well past midnight on the previous day. They seem to have forgotten I am a South Indian, a community that will rise up from the dead at the mention of a temple visit. 😀

Sri Harimandir Sahib (the formal name for the Golden Temple) is the holiest of shrines for the followers of the Sikh Religion and is an oasis of calm bang in the middle of the bustling city of Amritsar.

As it was pretty early, there were not many people waiting to enter the Sanctum Sanctorum and I went to join the line for entering the Sanctum Sanctorum. Before that I got a couple of plates of Kada Prashad as offering and it was quite the juggling act to keep my head covered with my saree pallu while holding two plates of piping hot Kada Prashad with copious amounts of ghee sloshing about. However, the cool breeze from the lake surrounding the Sri Harminder Sahib, and the soothing shabad-kirtan made the few minutes of wait pleasurable.

Coming back to the Kada Prasad | Atte Ka Halwa, it is a super simple 4-ingredient dish is just the right amount of sweet and just the perfect offering in a religious ceremony. It is also made with the ingredients commonly found in North Indian homes.

I made it yesterday as my contribution to the series of Haryanvi recipes that the gang at the Shhhhh Cooking Secretly Challenge group is making this month. My partner for this month is Sujata Shukla who blogs at Pepper on Pizza. The recipes on Sujata’s blog is truly represent its tag line; Recipes Beyond Borders- sometimes Exotic, mostly Healthy, always Delicious. I have quite a few recipes bookmarked to try including the Baingan Badi Sabzi and the Goan Bitter Gourd Kokum Dal.

The secret ingredients I got from Sujata were Ghee and Sugar, and I jumped at the chance to make Atte Ka Halwa. I used Chef Harpal Singh Sokhi’s recipe for Kada Prasad and the result was fantastic.

How to Make Atte ka Halwa | Kada Prasad | Wheat Flour Halva

Atte ka Halwa | Kada Prasad | Wheat Flour Halva
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Kada Prasad is served in every Gurudwara and I loved it from the moment I first tasted it at the Golden Temple. Also known as Atte ka Halwa, Kada Prasad is super simple to make and needs just 4 ingredients. 

Course: Dessert, Sweets
Cuisine: Haryanvi, Indian, Punjabi
Servings: 4 People
Author: Aruna
Ingredients
  • 1/2 Cup Coarsely Ground Wheat Flour I used regular wheat flour
  • 1/2 Cup Ghee
  • 1/2 Cup Sugar
  • 1/4 tsp Green Cardamom Powder
  • 2 Cups Water
  • 1 tbsp Slivered Almonds for Garnish Optional
Instructions
  1. Heat the water and let it simmer while you cook the rest of the halwa.

  2. In a heavy bottomed kadhai, over medium heat, melt the ghee.

  3. Add the wheat flour and mix.

  4. Cook till the wheat flour turns golden brown and is aromatic.

  5. Add the sugar and cardamom powder.

  6. Mix well.

  7. Turn the heat to low.

  8. Slowly, add the hot water while stirring.

  9. Turn the heat up and cook the Atte ka Halwa till the ghee starts to leave the sides.

  10. Turn off the heat and let the Atte ka Halwas | Kada Prasad cool just a bit.

  11. Garnish with slivered almonds and serve hot.

Recipe Notes

 

Wheat Flour Halva | Atte ka Halwa
Wheat Flour Halva | Atte ka Halwa

Recipe for Atte ka Halwa | Kada Prasad | Wheat Flour Halva (with step-by-step instructions)

  1. You need hot water to cook Atte ka Halwa, so as the first step, bring the water to boil. Turn down the heat and let the water simmer till you are ready to use it.
  2. Over medium flame, heat a heavy bottomed kadhai and add ghee to it.
  3. When the ghee melts, add the wheat flour.
  4. Mix well, ensuring you have a slurry with no lumps.
  5. Constantly stir this ghee-wheat flour mix and cook it till the mix becomes golden brown.
  6. Next, add the sugar and cardamom powder, and mix well. The sugar does not have to melt completely at this point. It will melt when you add the sugar.

  7. Turn the heat to low.
  8. Very carefully, add the hot water to the ghee-wheat mix and stir well. Be careful as the mix will splatter the moment you add the water.

  9. Turn the heat up to high and stir the Atte ka Halwa vigourously.
  10. Cook till the ghee starts to leave the sides.
  11. Take the Atte ka Halwa | Kada Prashad off the heat and let it cool for a minute or two.
  12. Garnish with slivered almonds and serve hot.

 

Atte ka Halwa | Kada Prashad
Atte ka Halwa | Kada Prasad

I am taking this wonderful prasad to the monthly party at Ssshhh Cooking Secretly… that is celebrating Haryanvi Cuisine this month. 🙂

Saggubiyyam Paramannam | Sabudana Kheer | Javvarisi Payasam

I absolutely love Saggubiyyam | Sabudana | Javvarisi (Sago), and being in Maharashtra, I can find it in a myriad forms around me. As Sabudana Khichadi, Sabudana Vada, Sabudana Kurdai, Sabudana Papad, Sabudana Mixture, Sabudana Thalipeeth … One of my absolutely favourite Sabudana-based dishes is Saggubiyyam Paramannam | Sabudana Kheer | Javvarisi Payasam.

Saggubiyyam Payasam | Javvarisi Payasam | Sabudana Kheer
Saggubiyyam Payasam | Javvarisi Payasam | Sabudana Kheer

I make Saggubiyyam Paramannam often on Pooja days as it is easy to make and needs minimal cooking. For example, I made it last year for Varalakshmi Vratam as a part of the Maha Naivedyam that included Chintapandu Pulihora | Tamarind Rice, Mudda Pappu, Mukkala Pulusu | Bellam Pulusu, Bendakaya Vepudu, Kobbari Pachadi.

Unlike the traditional Pal Payasam that needs to be cooked for a while to get a creamy texture, Saggubiyyam Paramannam derives its creaminess from the starch in the sago. As a result, you have a rich Sabudana Kheer with minimal cooking. I also cut down cooking time by pre-soaking the Sabudana.

How to Make Saggubiyyam Paramannam| Sabudana Kheer | Javvarisi Payasam

Saggubiyyam Paramannam | Sabudana Kheer | Javvarisi Payasam
Prep Time
5 mins
Cook Time
20 mins
Soaking Time
30 mins
Total Time
25 mins
 

This is the recipe for a creamy Saggubiyyam Paramannam (called Sabudana Kheer in Maharashtra and Javvarisi Payasam in Tamil Nadu). Made with sago, milk, and sugar, this rich pudding is just what is needed to celebrate a festival.

Course: Dessert
Cuisine: Andhra Pradesh, Indian Food, Tamil Nadu
Servings: 4 People
Author: Aruna
Ingredients
  • 1/2 Cup Sabudana, Javvarisi, Saggubiyyam (About 100 Gms)
  • 1/2 Litre Milk
  • 2/3 Cup Sugar (About 75 Gms)
  • 1 Tbsp Split Cashew
  • 1 Tbsp Golden Raisins, Kishmish
  • 1 tsp Cardamom Powder
  • 1 tsp Ghee
Instructions
Soaking the Sabudana
  1. Soak the Sabudana in about  cups water for 30 minutes.

  2. Drain all the water and set aside.

Making the Saggubiyyam Paramannam | Sabudana Kheer | Javvarisi Payasam
  1. In a heavy bottomed vessel, heat the ghee.

  2. Add the split cashews and kishmish. Stir-fry till the dry fruits start to change colour.

  3. Add the milk and bring to a boil.

  4. Turn the heat down to low and add the soaked Sabudana.

  5. Turn the heat up to medium and let the Sabudana cook in the simmering milk till it turns translucent.

  6. Add the cardamom powder and mix well.

  7. Turn off the heat.

  8. Serve warm or chilled.

Sabudana Kheer
Sabudana Kheer

Recipe with Step-by-Step Instructions to Make Saggubiyyam Paramannam| Sabudana Kheer | Javvarisi Payasam

  1. Presoak the Sabudana (This is not an essential step. It just helps reduce the cooking time.)
    1. Add 2 cups water to the sago and let the sago soak for 30 minutes.
    2. Using a colander, drain all the water from the sago. Let the sago remain in the colander till you are ready to use it.

  2. Cooking the Saggubiyyam Paramannam| Sabudana Kheer | Javvarisi Payasam
    1. In a heavy bottomed vessel, over medium heat, melt the ghee.
    2. Next, add the cashews and raisins, and fry till the cashew turns light brown and the rains starts to puff.
    3. Pour the milk into the vessel and let it come to a boil.
    4. Turn the down the flame and add the sago to the milk.
    5. Turn the heat up to medium and let the sago cook in the simmering milk. You know the sago is cooked when it turns translucent. Stir at regular intervals to ensure the sago does not stick to the bottom.
    6. When the sago is cooked, add the cardamom powder to the Saggubiyyam Paramannam and mix well.
    7. Take the paramannam off the heat and let it rest for at least 10 minutes.
    8. You can serve the paramannam warm or chilled.
Saggubiyyam Paramannam
Saggubiyyam Paramannam

Panchkutiyu Shaak | A Gujarati Mixed Vegetable Recipe

I am very fond of mixed vegetables like Avial and Pindi Miriyam. So when I chanced upon the recipe for this Gujarati Panchkutiyu Shaak in my quest for a healthy and unique Gujarati dish, I knew I had to try it immediately.

Panchkutiyu Shaak from Gujarat
Panchkutiyu Shaak

My search began because for this month’s Gujarati Recipe challenge on the Shhhhh Cooking Secretly Challenge group I got Kand (Purple Yam) and Coconut as my secret ingredients from Poornima Porchelvan who blogs at Poornima’s Cook Book.

As with most of my Gujarati cooking, I first went to Tarla Dalal’s website on my quest for a recipe and that is where I found a few recipes for this dish including this recipe for Panchkutiyu Shaak that I have followed.

What I liked about this recipe is that it is super simple to make, takes very little time, and you can use a variety of vegetables in making it. Also it does not use too much oil and so the result is a delicious and healthy mixed vegetable that you can enjoy with chapatis. Also, the vegetables that includes give Panchkutiyu Shaak a great mix of textures; I used Kand/Purple Yam, Ridge Gourd/Turai, Bottle Gourd/Lauki, Peas, and Brinjal. In addition, I used fried Muthiyas and they added a nice crunch.

If you want to make Muthiyas at home, here are the recipes for Fried Muthiyas and Steamed Muthiyas.

Do try my recipes for Dal Dhokli, Undhiyu, Dhokla, Dhebra, Khandvi, Handvo, Methi Thepla, and Rice Khichu.

How to Make Gujarati Panchkutiyu Shaak | A Mixed Vegetable from Gujarat

Panchkutiyu Shaak | Gujarati Mixed Vegetable
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This is the recipe for Panchkutiyu Shaak made with a mix of vegetables like yam/potato, bottle gourd, ridge gourd, brinjal and peas. It is flavoured with a paste made with fresh coriander, coconut, lemon juice, garam masala. 

Course: Main, Main Course
Cuisine: Gujarati, Indian Food
Servings: 4 People
Author: Aruna
Ingredients
The Vegetables
  • 150 gms Purple Yam Substitute: Potato or Yam
  • 75 gms Brinjal
  • 75 gms Ridge Gourd
  • 75 gms Bottle Gourd
  • 75 gms Peas
For the Masala
  • 1/2 Cup Coriander Leaves (Tightly Packed Cup)
  • 1/2 Cup Grated Coconut
  • 1 tsp Red Chilli Powder
  • 1 tsp Garam Masala
  • 1/2 tsp Turmeric
  • 2 tsp Sugar
  • 1 tbsp Lemon Juice
Other Ingredients
  • 2 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1/2 tsp Asafoetida, Hing
  • 8-10 Fried Muthiya See Notes for Recipe
  • Salt to Taste
Instructions
The Prep
  1. Peel and cut the yam into 1" cubes. 

  2. Cut the brinjal into 1" cubes. 

  3. Peel and cut the ridge gourd into 1/4" thick discs. Then cut them in half.

  4. Peel and cut the bottle gourd into 1" cubes.

Making the Masala
  1. Gring together the coconut, coriander, chilli powder, turmeric powder, salt, sugar, garam masala, and lemon juice to a thick paste. Use a little water, if required.

Making the Panchkutiyu Shaak
  1. In a large wok or kadhai, heat the oil.

  2. Add the mustard seeds and wait till they splutter.

  3. Add the asafoetida and stir-fry for a few seconds.

  4. Add all the vegetables.

  5. Stir-fry for 5 minutes.

  6. Add about 1/4 cup water and salt (as required).

  7. Cover and cook till the vegetables are cooked.

  8. When the vegetables are almost done, add the masala and muthiyas. If you are using steamed muthiyas add them later.

  9. Mix well and cook for 2-3 minutes.

  10. Turn off the heat.

  11. Serve with rotis.

Recipe Notes
  • Here are the recipes for steamed muthiyas and fried muthiyas.
  • If you are cutting the vegetables in advance, put the yam and brinjal in water till you are ready to use them.
Panchkutiyu Shaak, A Gujarati Recipe
Panchkutiyu Shaak, A Gujarati Recipe

Recipe with Step-by-Step Instructions for Gujarati Panchkutiyu Shaak | A Mixed Vegetable from Gujarat

  1. Getting the Vegetables Ready
    1. Wash the dirt off the purple yam. Peel and cut it into 1″ cubes. If there is some time before you are going to use the yam, put it in water to prevent oxidation.
    2. Cut the brinjal into 1″ cubes. If there is some time before you are going to use the brinjal, put it in water along with purple yam.
    3. Peel the ridge gourd and cut into 1/4″ thick discs. If the discs are very large in diameter, cut the discs in half.
    4. Peel the bottle gourd and chop into 1″ cubes.
  2. Grind the Masala
    1. Add the coconut, fresh coriander, chilli powder, turmeric powder, salt, sugar, garam masala, and lemon juice to a chutney grinder.
    2. Using as little water as possible, grind into a thick paste.
    3. Set aside.
  3. Making the Panchkutiyu Shaak
    1. In a large kadhai, over medium heat, heat the oil.
    2. Add the mustard seeds and stir-fry till the seeds crackle.
    3. Next, add the asafoetida and mix well.
    4. Add all the vegetables. If the yam and/or brinjal are in water, remove them from water and shake off the excess water.
    5. Saute the vegetables for 5 minutes.
    6. Add about 1/4 cup water and some salt. Mix well. Remember to be careful with the salt as the masala has some too.
    7. Cover and cook till the vegetables over low to medium heat till the vegetables are cooked.
    8. Add the ground masala paste and the fried muthiyas. If you are using steamed muthiyas, add them after turning off the heat.
    9. Mix well and cook for 2 to 3 minutes.
    10. Take off the flame. If you are using steamed muthiyas add them now and mix with a gentle hand or they will disintegrate.
  4. Serve hot with rotis.
Panchkutyi Shaak | Gujarati Recipe
Panchkutyi Shaak | Gujarati Recipe

I am taking this delicous dish to the celebration of Gujarati Cuisine with the lovely ladies at Shhhhh Cooking Secretly Challenge group.