This is the recipe for Kandi Pachadi, a great favourite with my older maternal aunt, Lalita Dodda. What brought it one was a cleaning spree when I came across hand-written letters . My aunt and my mother had this great tradition of hand-written letters, and in her later years Dodda started the tradition with me. Seeing the letters invoked a storm of memories and among them were the many recipes I learnt from her.
However, Kandi Pachadi (Andhra Tuvar Dal Chutney) was something I made for Lalita Dodda, because it was a great favourite of hers. I made this often when I went to Hyderabad to see her.
Kandi Pachadi is very easy to make and is typically eaten with hot rice and ghee.
We Andhras eat pachadi (chutney) and uragaaya (pickle) by mixing it with plain rice, with either a little ghee or oil.
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. 🙂
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.
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:
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.
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.
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
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.
Soak the Sabudana in about cups water for 30 minutes.
Drain all the water and set aside.
Making the Saggubiyyam Paramannam | Sabudana Kheer | Javvarisi Payasam
In a heavy bottomed vessel, heat the ghee.
Add the split cashews and kishmish. Stir-fry till the dry fruits start to change colour.
Add the milk and bring to a boil.
Turn the heat down to low and add the soaked Sabudana.
Turn the heat up to medium and let the Sabudana cook in the simmering milk till it turns translucent.
Add the cardamom powder and mix well.
Turn off the heat.
Serve warm or chilled.
Recipe with Step-by-Step Instructions to Make Saggubiyyam Paramannam| Sabudana Kheer | Javvarisi Payasam
Presoak the Sabudana (This is not an essential step. It just helps reduce the cooking time.)
Add 2 cups water to the sago and let the sago soak for 30 minutes.
Using a colander, drain all the water from the sago. Let the sago remain in the colander till you are ready to use it.
Cooking the Saggubiyyam Paramannam| Sabudana Kheer | Javvarisi Payasam
In a heavy bottomed vessel, over medium heat, melt the ghee.
Next, add the cashews and raisins, and fry till the cashew turns light brown and the rains starts to puff.
Pour the milk into the vessel and let it come to a boil.
Turn the down the flame and add the sago to the milk.
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.
When the sago is cooked, add the cardamom powder to the Saggubiyyam Paramannam and mix well.
Take the paramannam off the heat and let it rest for at least 10 minutes.
Ugadi, the Telugu New Year, is a time of celebration with family and friends. This year, Ugadi falls on March 18, 2018. As with any festival, celebrations involve a lot of food. Here are a few Ugadi Recipes that will help you celebrate the festival with fun and fervour.
All celebrations of Ugadi begin with the Ugadi Pachadi. Ugadi Pachadi is an amagamation of six tastes found in nature; sweet, sour, tangy, spicy, bitter, andsalty. The six tastes (shadruchulu) represent the various experiences we have in life, and having this pachadi first thing on new year reminds us that we should face life with equanimity.
Tangy rice that is a must for all festivities in Andhra. Here are a few different ways in which you can make it.
Ulava Charu is a winter favourite in Andhra Pradesh and I absolutely love it. And then I saw the movie Ulava Charu Biryani (nothing to do with the biryani per se) and since then this idea of making this dish has been on my mind.
Horse gram (called Ulavalu in Telugu, Kulith in Marathi, Kollu in Tamil, and Muthira in Malayalam) is nutritious and very warming in nature. As a result, it is eaten only when the weather is cold. Horse gram is largely savoured as a rasam (Ulava Charu or Kollu Rasam) or as a dry curry (Kollu Sundal, Muthira Upperi).
You can also make Ulava Charu Biryani by cooking vegetables and rice in Ulava Charu. The result is a tangy, spicy biryani that is quite a treat.