Majjiga Pulusu without Coconut (Buttermilk Stew without Coconut)

I have two variations of the basic Majjiga Pulusu that I make; one with coconut and one without. This is the variation without the coconut. You can make it with a mix of vegetables (bendakaya/bhindi/okra, vankaya/baingain/aubergines, mullakaada/shenga/drumstick, anapakaya/lauki/bottle gourd) or then with greens. Ingredients Curd – 1.5 Cups Water – 1.5 Cups Mixed Vegetables – 1 Cup (okra, bottle gourd, aubergine, drumstick and similar vegetables. They should be cut into 1″ cubes) Chaaru Podi – 1 tsp (Alternatively 1 tsp coriander seeds, 1/2 tsp cumin seeds) Besan/Green Gram Flour – 2 tsp Red Chillies – 3 Turmeric – A Big Pinch...

Challa Attu – The Truly Cool Dosa

Challa Attu literally means a cool dosa; challa means cool and attu means dosa in Telugu. It derives its name from the buttermilk (traditional cooling agent) that it contains in plenty. Challa attu is a great favourite with my family. It is very easy to make and is done in a jiffy. We make this often in summer because it needs a healthy dose of sour buttermilk that is available a plenty because of the heat. While you can have it as a breakfast item, I prefer to have it as a snack in the evening as it is a bit heavy. You can see that...

Menthi Podi – 2

This is another version of Menthi Podi that we use sometimes. Ingredients Minapappu/Udad Dal – 1 Cup Senaga Pappu/Chana Dal – 1 Cup Menthulu/Methi Dana/Fenugreek Seeds – 1/3 Cup Dhaniyalu/Saboot Dhania/Coriander Seeds – 1/2 Cup Red Chillies – 6 to 8 Oil – 1/2 tsp Salt – 1/2 tsp Method In a heavy bottomed kadai/wok, heat the oil. Add split red chillies and fry for about a minute. Add the dals and coriander seeds. Roast till the dals change colour to light brown. For best result, use low-to-medium heat. It takes about 10-15 minutes for the dals to roast. Stir constantly...

Menthi Podi – 1

This is a podi that is used to garnish a several vegetable preparations. It helps add an extra something to ordinary koora with vegetables like dondakaya (tendli, gherkins), vankaya (baingan, aubergines/brinjals/eggplant), aritikaya (kacha kela, plantains)…. Ingredients Minapappu/Udad Dal – 1 Cup Senaga Pappu/Chana Dal – 1 Cup Menthulu/Methi Dana/Fenugreek Seeds – 1/3 Cup Red Chillies – 6 to 8 Oil – 1/2 tsp Salt – 1/2 tsp Method In a heavy bottomed kadai/wok, heat the oil. Add split red chillies and fry for about a minute. Add the dals and roast till they change colour to light brown. For best result, use low-to-medium heat. It...

Kanda Pohe – Onion Poha – Maharashtrian Recipe

There is something about warm, fluffy, freshly made Pohe that can simply elevate my day. I make pohe at least once a week for breakfast. Pohe is very easy to make and you can whip it up in a jiffy, whether for breakfast or when you have unexpected guests or JLT! There are very many versions of Pohe. In this post, I am writing about one which is probably the most popular in Maharashtra; Kanda Pohe. You could also try Batata Pohe, Matar Poha, Vangi Pohe, Banarasi Chura Matar, Indori Poha, Masala Poha, Dadpe Pohe, Kolache Pohe, or even the South Indian version...

Nimmakaya Atukula Pulihora or Elumichai Aval

I make Poha, Atukulu, or Beaten Rice for breakfast every week. I make it in very many different ways as: Kanda Pohe or with Onion Batata Pohe or with Potato Vangi Pohe or with Brinjal Matar Pohe with Peas Indori Pohe as made in Indore North Indian Style Poha with Fried Potatoes and Peanuts Dadpe Pohe, an uncooked version from Maharashtra Atukula Daddojanam or Mosaru Avalakki with Dahi or Yogurt Benarasi Chura Matar Today I am presenting Nimmakaya Atukula Pulihora, which is a easy-to-make snack or breakfast; it is light yet filling. It is a variation of Nimmakaya Pulihora which is made with rice.

Anapakaya Koora or Sorakaya Koora (Bottle Gourd Curry, Lauki/Doodhi ka Bhaji) – 1

This particular version of Anapakaya Koora is an everyday dish from my repertoire. It is very simple and easy to make, and very healthy as well. All you diet conscious people, this one is for you. 🙂 This koora is also a great hit with the children because it is non-spicy. Ingredients Anapakaya/Bottle Gourd/Lauki – 1/2 Kg Red Chillies – 2 or 3 Udad Dal – 1 tsp Rai/Mustard Seeds – 1/2 tsp Oil – 2 tsp Nuvvula Podi (optional) – 2 tsp Salt to Taste Curry Leaves – a Few Method – 1 Peel and cut the bottle gourd into 1/2″ pieces....

Tomato Pachadi (Tomato Chutney) – 1

This is a recipe Amma learnt from one of her friends and is very popular in our extended family. It stays fresh for about 3 months and makes a yummy side dish for idles and dosas. This pachadi can be made with both green and red tomatoes. I am posting this recipe at the request of Rama, my cousin. The photo is from when she made this pachadi. Thanks, Rama. And Lopa, as I promised pics will accompany all recipes from now on. 🙂 Ingredients Tomatoes – 1/2 Kg Methi/Fenugreek Seeds – 1 tsp Chilli Powder – 3 tbsp Salt – 1.5 tbsp...

Pappu Koora

This dish is so very easy-to-make, and  my stand by for the days when I don’t have any veggies at home. Ingredients Chana Dal/Senaga Pappu – 1 Cup Grated Coconut – 1/3 Cup Red Chillies – 3 or 4 Udad Dal – 1 tsp Mustard Seeds – 1/4 tsp Asafoetida/Hing – 1 Pinch Oil – 1 tsp Salt to taste Curry Leaves – A few Method Soak the chana dal with 2 Cups water for about 30 mins. Pressure the chana dal for 1 whistle or till the dal is just cooked. Drain the dal completely of water and set aside. In a...