Weekend Lunch Plate – 4

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Thotakura – Mamidakayi Pappu,  Rice, Zucchini Fry, Pachadi and Lotus Root bhajji was our delicious lunch today.

It had been ages since I prepared Thotakura(Dantinasappu in Kannada).

In my quest to eat greens, atleast now & then I cook them.

This pappu turned out delicious!! It was a very satisfying meal.

This is my entry for RCI.

Thotakura-Mamidikaya Pappu

(Amaranth-Green Mango Curry)

Ingredients

1  Cup Toor Dal 

3 Cups Thotakura

1 Cup Green Mango Chopped

3 Green Chilles Slit

1/2 Tsp Red Chilli Powder – or as per taste

1/2 Tsp Turmeric Powder

Salt as per taste

Seasoning

2-3 Tsp Oil

1/2 Tsp Mustard Seeds

2 Green Chilles slit

Curry Leaves

2 Red Chilles

1/4 Tsp Hing

Method 

Wash & chop the Thotakura(Amaranth) Leaves finely.

Green Mango is preferable, Chop Mango along with the skin into small cubes.

In a pressure pan, add 3-4 cups of water and bring it to a boil.

To the water add washed Toor dal, chopped Thotakura, Mango Cubes, Green Chilles slit and Turmeric powder. Stir.

Pressure cook for 2 whistles & let it simmer for a few minutes & remove.

Once the pressure cooker cools, mash the ingredients. And again keep it on medium flame.

Heat oil in a pan for seasoning, add mustard seeds, when pops, add the green chilles & curry leaves.

Then add dry red chilli broken into 2-3 pieces. Add hing, stir & add this to the cooked dal.

Add salt & Red chilli powder, stir everything.

Simmer for 5-7 minutes.

Delicious pappu is ready enjoy!!!!

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Weekend Lunch Plate – 2

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Our Lunch today was Dondakaya Pappu(Tindora Dal), Rice, Beerakaya Pachadi (Ridge Gourd Chutney),

Dondakaya Vepudu (Tindora Fry) & Taro Root Fry.

The highlight of our lunch was this spicy beerakaya pachadi.

My collegue at work Sangeetha, prepares lipsmacking beerakaya pachadi.

And she graciously offered me the recipe when I asked her.

So here I present Beerkaya Pachadi –

Beerakaya Pachadi

(RidgeGourd Chutney)

Ingredients 

1 RidgeGourd/Beerakaya

3 Green Chilles

2 Garlic Cloves

Cilantro – Handful chopped 

4 Tsp Urad Dal

3/4 Tsp Dhania Seeds

3 Dry Red Chilles

4 Tsp Grated Coconut

1 Tsp Tamarind pieces

Salt as per taste.

Method

Scrape the ridges of the ridge gourd, Dont scrape of the outer green skin elsewhere.

Chop ridge gourd & slit green chilles.

Heat a tsp of oil add urad dal, dhania seeds, red chilles & fry untill golden. Transfer to a bowl.

In the same pan, add 2 – 3 Tsp of oil & add the chopped ridge gourd cubes, green chilles & garlic cloves.

Saute them until ridge gourd gets soft & is half cooked. Add cilantro towards the end.

Remove & set aside to cool.

Grind the roasted spices with grated coconut & tamarind to powder.

Add the ridge gourd pieces to the above & grind well.

Adjust salt as per needed.

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