Andhra Kandi Pachadi | Tuvar Dal Chutney | Paruppu Thoghayal

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.

Kandi Pachadi | Andhra Style Tuvar Dal Chutney
Kandi Pachadi | Andhra Style Tuvar Dal Chutney

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.

Do try my recipes for Beerakaya Thokku Pachadi, Dosakaya Pachadi, and Menthi Kura Pachadi.

Because it is a chutney made with pure dal, it is also protein-rich. Above all, it is yummy!

Paruppu Thogayal | Andhra Kandi Pappu Pachadi
Paruppu Thogayal | Andhra Kandi Pappu Pachadi

How to Make Andhra Kandi Pachadi | Tuvar Dal Chutney | Paruppu Thogayal

Ingredients

  1. Tuvar Dal – 3/4 Cup
  2. Hot Red Chillies – 3 or 4
  3. Garlic Flakes (optional) – 2 or 3
  4. Mustard Seeds – 1/2 tsp
  5. Turmeric – 2 Pinches
  6. Tamarind – A small marble sized ball
  7. Oil – 2 tsp
  8. Curry Leaves – 4 or 5
  9. Salt to Taste
  10. Water

Method

  1. In a kadai, on medium heat, dry roast tuvar dal till it starts to turn light brown.

    Roasted Kandi Pappu
    Roasted Kandi Pappu
  2. Let cool.
  3. Heat the oil and add mustard seeds to it.

    Tempering for Kandi Pappu Pachadi
    Tempering for Kandi Pappu Pachadi
  4. When the mustard seeds sputter, add the red chillies and curry leaves.
  5. Fry for 10 secs.
  6. Remove the red chillies and set aside the fried mustard seeds and curry leaves.
  7. Grind together the tuvar dal, garlic flakes, chillies, salt, tamarind, and turmeric with a little water to form a thick coarse paste.

    Grind All Ingredients for Kandi Pappu Pachadi
    Grind All Ingredients for Kandi Pappu Pachadi
  8. Remove the pachadi into a bowl.
  9. Add curry leaves and mustard seeds.

    Kandi Pappu Pachadi or Pigeon Pea Chutney
    Kandi Pappu Pachadi or Pigeon Pea Chutney
  10. Mix well.
  11. Serve the Kandi Pachadi with hot rice and ghee.

I love mixing Kandi Pachadi with hot rice topped with ghee, making small balls of this rice mix, dipping it in Majjiga Pulusu or Mukkala Pulusu before savouring them. 🙂

Tips

  • Do not grind the Kandi Pachadi into too-smooth-a-paste. It should be coarse.

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

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

Ugadi Recipes | Celebrate the Telugu New Year (March 18, 2018)

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.

Ugadi Pachadi

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.

Ugadi Pachadi - Shadruchulu
Ugadi Pachadi

Pulihora

Tangy rice that is a must for all festivities in Andhra. Here are a few different ways in which you can make it.

Chintapandu Pulihora | Andhra Tamarind Rice | Puliyodarai

Chintapandu Pulihora | Tamarind Rice

Nimmakaya Pulihora | Elumichai Sadam | Lemon Rice | Nimbu Chawal

Nimmakaya Pulihora or Lemon Rice

Kovil , Puliyodarai | Temple Pulihora | Tamaring Rice from the Temple

Kovil Puliyodarai or Temple Pulihora

Mammidikaya Pulihora | Raw Mango Rice

Mammidikaya Pulihora or Raw Mango Rice

Gongura Pulihora

Gongura Pulihora

Puli Aval | Chintapandu Atukula PulihoraPuli Aval | Chintapandu Atukula Pulihora

Nimmakaya Atukula Pulihora - Elumichai AvalNimmakaya Atukula Pulihora | Elumichai Aval

Some Other Festive Recipes with Rice 

Apart from Pulihora, here are some other traditional rice recipes.

Kobbari Annam | Coconut Rice | Thengai Sadam

Kobbari Annam | Coconut Rice | Thengai Sadam

Daddojanam | Thayir Sadam | Dahi Chawal | Tempered South Indian Curd Rice

Daddojanam | Thayir Sadam | Dahi Chawal | Tempered South Indian Curd Rice

Usirikaya Annam | Nellikai Sadam

Usirikai Annam | Nellikai Sadam

Nuvulla Annam, Ellu Sadam, or Tilwale Chawal

Nuvulla Annam | Ellu Sadam | Sesame Rice

Tomato Annam, Tomato Rice or Thakkali Sadam

Tomato Annam | Tomato Rice | Thakkali Sadam

Sweets for Ugadi

How can any celebration ever omit a sweet? Try these traditional recipes for Andhra sweets.

Obbattu, Bobbattu, Puran Poli or Holige

Obbattu | Bobbattu | Puran Poli | Holige

 Bellam Paravannam | Bellam Paramannam | Rice and Jaggery Payasam

Bellam Paravannam | Bellam Paramannam | Rice and Jaggery Payasam

Paramannam or Paravannam - Andhra Rice Kheer

Annam Paramannam | Rice and Sugar Payasam

Poornam Boorelu | Poornalu

Poornam Boorelu | Poornalu

Pesara Pappu or Pasi Paruppu Payasam, Moong Dal Kheer

Pesarapappu Payasam | Pasi Paruppu Payasam

Senaga Pappu Payasam | Kadala Parippu Payasam

Senaga Pappu Payasam | Kadala Parippu Payasam

Badam Payasam or Badam Kheer

Badam Payasam | Badam Kheer

Badam Halwa or Almond Halwa Recipe

Badam Halwa

Vegan Gasagasala Payasam, Gasagasala Payasam, Khus Khus Kheer, Poppy Seeds Kheer

Gasagasala Payasam | Gasagase Payasam | Poppy Seeds Kheer

A Bowl of Khus Khus Halwa | Gasagasala Halwa | Poppy Seeds Halwa

Khus Khus Halwa | Gasagasala Halwa | Poppy Seeds Halwa

Carrot Payasam | Carrot Kheer | Gajar ki Kheer

Carrot Payasam | Carrot Kheer | Gajar ki Kheer

Timmanam | Kobbari Payasam: A Rice and Coconut Kheer for Atla Taddi

Timmanam | Kobbari Payasam

Semiya Payasam, Semiya Kheer, or Vermicelli Pudding

Semiya Payasam | Vermicelli Payasam

Saggubiyyam Payasam, Sabudana Kheer or Sago Pudding

Saggubiyyam Payasam | Sabudana Kheer

Pal Payasam

Pal Payasam

Biyyam Pindi Bellam Undalu | Rice Flour Laddu

Biyyam Pindi Undalu | Rice Flour Laddus

Minapa Sunni Undalu - Udad Dal Laddoo or Laddu

Minapa Sunni Undalu | Udad Dal Laddu

Pesara Sunni is a laddu made with Moong Dal in Andhra Pradesh

Pesara Sunni | Moong Dal Laddu

Pineapple Kesari | Pineapple Sheera

Pineapple Kesari | Pineapple Sheera

Rava Kesari | Saffron Semolina Pudding

Rava Kesari | Saffron Semolina Pudding

 Ksheerannam is a wonderful rice and milk pudding made by cooking rice in milk.

Ksheerannam

Chandrakanta | Chandrakantalu Chandrakanta | Chandrakantalu
 Sojjappalu - Andhra Style Halwa Stuffed Puri

Sojjappalu – Andhra Style Halwa Stuffed Puri

Ulava Charu Biryani | Kollu Biryani | Horse Gram Biryani

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.

Ulava Charu Biryani | Kollu Biryani
Ulava Charu Biryani | Kollu Biryani

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.

How to Make Ulava Charu Biryani

Ulava Charu Biryani
Prep Time
6 hrs
Cook Time
40 mins
Total Time
6 hrs 40 mins
 

This is the recipe for Ulava Charu Biryani, which is made by cooking rice and vegetables in the extract of horsegram (called Kollu in Tamil, Kulith in Marathi, and Muthira in Malayalam).

Course: Main Course, Mains
Cuisine: Andhra Pradesh, Andhra Recipes, Indian Food, Vegan, Vegetarian
Servings: 4 People
Author: Aruna
Ingredients
  • 1/2 Cup Ulava, Kollu, Horse Gram
  • 1 Cup Basmati Rice
The Vegetables
  • 1/4 Cup Potato Cubes
  • 1/2 Cup Sliced Onions
  • 1/4 Cup Cauliflower Florets
  • 1/4 Cup Chopped French Beans
  • 1/4 Cup Chopped Carrots
The Spices and Other Ingredients
  • 2 Bay Leaves
  • 6 Cloves Garlic, Crushed
  • 1 tsp Chilli Powder
  • 1/2 tsp Turmeric
  • 2 tbsp Thick Tamarind Pulp
  • 2" Cinnamon
  • 6 to 8 Cloves
  • 4 to 6 Pods Green Cardamom
  • 1 or 2 Petals Javitri
  • 2 tbsp Oil
  • Salt to Taste
Instructions
Preparing the Horse Gram Extract
  1. Wash and soak the horse gram in 2 cups water for at least 6 hours.

  2. Pressure cook the horse gram for 6 to 8 whistles till it is mashable.

  3. Drain and reserve the water in which it was cooked.

  4. Grind the cooked horse gram to a paste.

  5. Mix the ground paste into the reserved water and boil for 5 minutes.

  6. Strain out all the horse gram pulp. Discard the pulp and reserve the water. Our biryani will be cooked in this water.

Preparing the Rice
  1. Wash and soak the rice for 15 minutes in 2 cups water.

  2. Drain all the water from the rice.

  3. Set aside.

Making the Ulava Charu Biryani | Kollu Biryani
  1. Over medium flame, heat the oil.

  2. Add the bay leaves, cloves, cinnamon, javitri, and green cardamom.

  3. Stir-fry for 1 minute.

  4. Add sliced onions and crushed garlic.

  5. Stir-fry till the onion is translucent.

  6. Add all the vegetables and stir-fry for 5 minutes.

  7. Add turmeric, red chilli powder, and salt. Mix well.

  8. Add the rice and mix well.

  9. Add 2 cups of the horsegram extract. If you have less than that, add some water to make up the volume.

  10. Add the tamarind pulp and mix well.

  11. Cover and cook till the Ulava Charu Biryani is done. Mix with a gentle hand at regular intervals.

  12. Serve with cold dahi and papad on the side.

 

Ulava Charu Biryani | Kulith Biryani
Ulava Charu Biryani | Kulith Biryani

Step-by-Step Recipe for Ulava Charu Biryani

  1. Making the Ulava Charu
    1. Wash the horse gram under running water and soak it in 2 cups water for a minimum of 6 hours. I soaked for 10 hours.

    2. Pressure cook the horse gram till it is well-cooked. I cooked mine for 6 whistles.
    3. Let the pressure cooker cool.
    4. Check that the horse gram is cooked.
    5. Drain the water from the horse gram and save the water. We will use this water for cooking the horse gram paste in a few minutes.

    6. If the horse gram is hot, let it cool a bit and then grind it to a paste.
    7. Combine the horse gram paste and the reserved water.
    8. Boil this mix, while stirring continuously, for 5 minutes. You need to stir because the horse gram paste has a tendency to settle to the bottom and burn.

    9. Strain this boiled horse gram mix. Reserve the horse gram extract.
    10. Discard the horse gram residue.
  2. Getting the Rice Ready
    1. Wash the rice under running water till the water runs clear.
    2. Soak the washed rice in 2 cups water for 15 minutes.
    3. Using a colander, drain all the water from the rice. Let the rice remain in the colander so that residual water drains from it.
    4. Set aside.
  3. Cooking the Ulava Charu Biryani | Kollu Biryani
    1. In a large enough kadhai, over medium flame, heat the oil.
    2. To the oil, add all the whole spices (cloves, cinnamon, mace, and whole green cardamom) and bay leaves.
    3. Fry for 1 minute till the spices are fragrant.
    4. To the fried spices, add the sliced onions and crushed garlic.
    5. Saute till the garlic is fragrant and the onion is translucent.
    6. Next, add all the vegetables and mix well.
    7. Stir-fry the vegetables for about 2 minutes.
    8. To the vegetables, add the haldi, red chilli powder, and salt.
    9. Add the soaked and drained rice.
    10. Mix well.
    11. To the spiced vegetables, add 2.25 cups of the horse gram extract and the tamarind paste. If the horse gram extract you have is not sufficient, add some water.

    12. Mix well.
    13. Cover and cook till the rice and vegetables are done. Because Ulava Charu tends to be sticky it forms a crust at the bottom very quickly. So, every few minutes, using a gentle touch, mix the biryani.
    14. Take off the Ulava Charu Biryani off the heat. At this stage, the biryani may look just a bit wet and sticky but will dry out quickly.
    15. Let the Horse Gram Biryani rest for 10 minutes.
  4. Serve Ulava Charu Biryani with cold dahi and papad on the side.
Ulava Charu Biryani | Muthira Biryani | Kulith Biryani
Ulava Charu Biryani | Muthira Biryani | Kulith Biryani