Indian Food and Culture

Hello everyone..... Good Morning..... Another new day..... Today we'll know about my country India and its foods. 

India - Officially known as Republic of India also known as Bharat or Hindustan. A country of vast culture and colors. India is one of the South East Asian countries. It is second highest populated country in the world and seventh largest country by land area. India is surrounded 3 sides by Arabian Sea, Indian Ocean and Bay of Bengal and Crowned by Himalayas.

India is a country of multiple states and religion. There are multiple religions in India like Hinduism, Sikhism, Christianity, Jainism, Buddhism and Islam. Every religion has different culture and different food. There are 28 states and 8 Union Territories in India named as - 

Sno.    States                   Capital

1 Andhra Pradesh   Hyderbad

2 Arunachal Pradesh     Itanagar

3 Assam                  Dispur

4 Bihar                  Patna

5 Chhattisgarh         Raipur

6 Goa                          Panaji

7 Gujarat                  Gandhinagar

8 Haryana                 Chandigarh

9 Himachal Pradesh Shimla

10 Jharkhand          Ranchi

11 Karnataka          Bengaluru

12 Kerala                  Thiruvananthapuram

13 Madhya Pradesh Bhopal

14 Maharashtra         Mumbai

15 Manipur                 Imphal

16 Meghalaya          Shillong

17 Mizoram                 Aizwal

18 Nagaland                  Kohima

19 Odisha                      Bhubaneshwar

20 Punjab                      Chandigarh

21 Rajasthan               Jaipur

22 Sikkim                      Gangtok

23 Tamil Nadu              Chennai

24 Telangana              Hyderbad

25 Tripura                      Agartala

26 Uttar Pradesh         Lucknow

27 Uttarakhand          Dehradun

28 West Bengal          Kolkatta

Union Territories                                                 Capital

1 Andaman and Nicobar Islands                        Port Blair

2 Chandigarh                                                                Chandigarh

3 Dadra and Nagar Haveli and Daman and Diu

4 The Government of NCT of Delhi                         Delhi

5 Jammu and Kashmir                                                Srinagar in Summer and Jammu in Winter

6 Ladakh                                                                  Leh

7 Lakshadweep                                                        Kavaratti

8 Puducherry                                                          Puducherry

Indian Food - 

Every state and union territory have different culture and vast range of food. Food, an integral part of our life. Click on the state or capital name to get a break down of Indian Cuisine in the top 5 Veg and Non-Veg food of every state.

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Pachadi

Pachadi 

Pavakka Pachadi, a heavenly Karela sabzi which is made with curd. Serve it alongside Keerai Sambar, Steamed Rice and Crude Banana Thoran for a scrumptious regular feast. 

Pavakka Pachadi which is likewise called as Unpleasant Gourd Pachadi is a simple ameliorating side dish from Kerala cooking. It's made with severe gourd, coconut and curd as primary fixings. It tastes extraordinary with rice. The underlying prep, sauteing and curd helps in diminishing the bitterness generally, making the pachadi truly delectable. 

Serve Pavakka Pachadi alongside Keerai Sambar, Steamed Rice and Crude Banana Thoran for a delightful ordinary supper.

Check complete Andhra cuisine.

Prep in          Cooks in               Total time          Serves

10 mins           20 mins                  30 mins                 04 

Ingredients

3 Karela (Bitter Gourd/ Pavakkai)

1 Onion , chopped

1 cup Curd (Dahi / Yogurt) , or buttermilk

pinch Turmeric powder (Haldi) , to reduce bitter from bitter gourd

Salt as per taste

For Grinding

1/4 cup Fresh coconut , grated

1/2 teaspoon Mustard seeds

2 Green Chilli

For the seasoning

2 teaspoon Coconut Oil

1 teaspoon Mustard seeds

1 Dry Red Chilli

Curry leaves , few 

Preparation - Pavakka Pachadi Recepie - Bitter Gourd Pachadi

To start making the Pavakka Pachadi Recepie, first wash the bitter gourd, cut it the long way and eliminate all seeds. Cleave it to little pieces. 

Add 1 teaspoon of salt and a touch of turmeric powder to bitter gourd cuts and blend well. Save it aside for 30 to 40 minutes. Unpleasant Gourd would have left some water. Dispose of it. Again sprinkle little water, blend and crush the severe gourd cuts with your hand. This assists with diminishing the bitterness of severe gourd. 

Warmth oil in a heavy bottom container, add chopped bitter gourd and saute. Keep sauteing in low medium fire. 

At the point when the unpleasant gourd is 75% done, add hacked onions and saute . 

In the interim, set up the masala. Pound coconut, mustard, green chilies and salt to a smooth water adding little water. 

At the point when the bittergourd and onions are done, add the ground glue to the simmered veggies, add curd or buttermilk . Give a blend and permit it to tenderly bubble on a low medium fire. Switch off. 

The subsequent stage is to set up the treating. Warmth oil in a tadka skillet, add mustard seeds, when it splutters, add red chilies, curry leaves and pour it over the pachadi. 

Pavakka Pachadi is fit to be enjoyed! 

Serve Pavakka Pachadi alongside Keerai Sambar, Steamed Rice and Crude Banana Thoran for a delightful regular dinner.

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Pappu Charu

Pappu chaaru 

Andhra Style Pappu Charu Recepie is a fragrant and fiery Lentil Soup like side from Andhra Pradesh. Pappu implies Lentils and Chaaru implies Curry and this dish is consistently a piece of an Andhra thali feast. A basic arrangement there are numerous variations to make this with each home having their own technique. An ideal mix of fiery, tart dal, it tastes brilliant when presented with Steamed Rice, and ghee singed curd chilies as an afterthought. 

Prep in          Cooks in               Total time          Serves

15 mins           30 mins                  45 mins                 04 

Ingredients

1 cup Arhar dal (Split Toor Dal)

3 Green Chillies , or red dry chillies

10 cloves Garlic

1 Tomato , chopped

1 Onion , chopped

2 tablespoons Tamarind Paste

1/2 teaspoon Turmeric powder (Haldi)

Salt as per taste

For Tempering

2 tablespoons Ghee

6 Curry leaves

1 teaspoons Mustard seeds

1 pinch Asafoetida (hing) 

Preparation - Andhra Style Pappu Charu Recepie (Lentil Soup Style Curry)

To start making the Andhra Style Pappu Chaaru, first wash the dal altogether and splash it for 15 to 20 minutes. 

Add the dal, slashed tomatoes, cleaved onion, green chilies, 6 squashed garlic cloves, turmeric powder and 2 cups of water into a pressing factor cooker. 

Spot the pressing factor cooker on a high warmth and permit it to cook. At the point when you several whistles, turn the warmth to low and keep on cooking for a couple more whistles. The dal ought to be cooked alright to be crushed without any problem. After 4-5 whistles in all, turn the warmth off and permit the strain to deliver normally. 

At the point when you can lift the weight effectively and open the top of the pressing factor cooker, crush the cooked dal well utilizing a vegetable masher. 

Add tamarind mash, salt and the excess squashed garlic to this and 1 cup water and bubble it again till the crude tamarind smell disappears and the dal thickens. 

Taste the dal and change salt and tamarind levels if necessary. The chaaru ought to be tart, fiery and garlicy. 

For hardening, place a tadka scoop on the warmth. Add some ghee and warm it up. Add the mustard seeds and permit them to pop. 

Then, add asafoetida and curry leaves and permit them to splutter and fresh up. Pour the hardening over the chaaru and present with Steamed Rice and a bit of ghee.

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Kaaram Petti Koora/Koora Podi/Nalla Karam Podi

Karam Petti aka Nalla Karam Podi 

Dry spiced powder made with urad dal, coriander seeds, curry leaves and the sky is the limit from there. 

Andhra food is notable for its zest powders and backups and Andhra Style Nalla Karam Podi Recepie is one of them. This podi Recepie is a dry powder made with dark urad dal and coriander seeds as its fundamental fixings. This extraordinary tasting dry podi Recepies proves to be useful with the greater part of the South Indian breakfast Recepies, when there are less side dishes and when you are in race to begin a bustling day. Nalla Karam podi likewise can be incorporated with the South Indian feast plate for a backup. 

Serve Andhra Style Nalla Karam Podi alongside Tomato Uttapam, Ragi Idli and Chow-Chow Sambar (Chayote Squash Sambar) or alongside a feast plate of steamed rice, Kollu Rasam Recepie (Supporting HorseGram Stew), Elai Vadam and Mango Pickle (Andhra Avakaya).

Prep in          Cooks in               Total time          Serves

10 mins           20 mins                  30 mins                 10 

Ingredients

1 cup Coriander (Dhania) Seeds

3 tablespoons Black Urad Dal (Whole)

3 tablespoons Roasted Gram Dal (Pottukadalai)

20 Dry Red Chilies

Curry leaves , few sprigs

18 grams Tamarind , (small lemon sized)

6 cloves Garlic , chopped

2 teaspoon Sunflower Oil or any edible oil

Salt as per taste 

Preparation - Andhra Style Nalla Karam Podi Recepie 

To start making Andhra Style Nalla Karam Podi Recepie, prepare with all the fixings. Warmth a little oil in a kadai. When the oil is hot, on a medium fire, fry coriander seeds on a low medium fire until fresh and smells divine. It requires about a moment or two. 

Remove the coriander seeds from the kadai and put them on a plate to chill. 

In a similar kadai, broil Pottukadalai (Senagalu) and dark urad dal. Fry until brilliant earthy colored. Eliminate them on the plate alongside coriander seeds. 

Then, in a similar kadai, dry dish chilies, curry leaves and tamarind till the dampness from tamarind is diminished a piece. Cause sure not to consume chilies or curry leaves, saute till they fresh up. 

When they are dry simmered, take them off on another plate to cool. 

In the wake of turning off the warmth, include the garlic and saute briefly and leave in kadai briefly. 

Blend everything and permit to rest for a couple of moments until the fixings are cooled to room temperature. 

Move all the fixings to a blender container and pound to a fine powder. 

Serve Andhra Style Nalla Karam Podi alongside Tomato Uttapam Recepie, Ragi Idli Recepie and Chow-Chow Sambar (Chayote Squash Sambar) or alongside a feast plate of steamed rice, Kollu Rasam (Supporting HorseGram Stew), Elai Vadam and Mango Pickle (Andhra Avakaya).

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Pulusu Koora

Pulusu Koora 

Pesara Pappu Pulusu Recepie is basically yellow moong dal, made Telugu style. MAAde somewhat tart with the option of tamarind and burst with flavor from the tadka added to it. Attempt this fast Recepie for your work day lunch. 

Pesara Pappu Pulusu Recepie is a basic solace food, made utilizing yellow moong dal. The expansion of tamarind and a flawless tadka over it, loads it with all the flavors. 

Pesara Pappu Pulusu is high in protein and potassium and contains immaterial measure of cholesterol. 

Serve it alongside some steamed rice and a bit of ghee for a fast work day lunch. 

Serve Pesara Pappu Pulusu with Steamed Rice, Andhra Gongura Pachadi, Kakarakaya Vepudu, Andhra Style Nalla Karam Podi. 

Prep in          Cooks in               Total time          Serves

05 mins           20 mins                  25 mins                  04

 

Ingredients

1/2 cup Yellow Moong Dal (Split)

Water per requirement

2 tablespoons Tamarind Paste , (adjust)

2 Tomatoes

1 Green Chilli , slit

1 sprig Curry leaves

1 teaspoon Sunflower Oil

1/2 teaspoon Mustard seeds

1/2 teaspoon Cumin seeds (Jeera)

1 Dry Red Chilli

1/4 teaspoon Asafoetida (hing)

1 pinch Turmeric powder (Haldi)

Salt as per taste 

Preparation - Pesara Pappu Pulusu 

To start making Pesara Pappu Pulusu Recepie, pressure cook moong dal with some water till cooked, for around 2 whistles. 

When the pressing factor discharges, squash the dal with a potato masher, add salt and turmeric and some water. Keep aside. 

In a weighty lined dish, heat some oil include slashed tomatoes, curry leaves and green chilies and saute for two minutes. When the tomatoes are soft, add the dal to this blend. 

Mix until all the fixings join. Add tamarind puree and blend well. Cover the dish and stew for around 5 minutes. 

In a tadka container, heat oil on low fire, mustard seeds, cumin seeds and red bean stew. At the point when the seeds begin to splutter turn off heart, add hing and pour this hardening to the dal combination. 

Serve Pesara Pappu Pulusu  with Steamed Rice, Andhra Gongura Pachadi, Kakarakaya Vepudu , Andhra Style Nalla Karam Podi .

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Podi

 Podi 

Andhra Style Paruppu Podi Recepie is a dal chutney podi made utilizing different dals and red chillies. They are dry simmered and afterward ground to a fine powder to draw out its flavors. 

Andhra Style Paruppu Podi is wealthy in protein and is overly fiery. It is one of those south Indian dishes which can be arranged and put away in a compartment for around 2 to 3 months. 

Serve this Andhra Style Paruppu Podi with hot steamed rice with a scramble of ghee or cautiously oil and Keerai Sambar for an ideal South Indian dinner. 

Prep in          Cooks in               Total time          Serves

20 mins           15 mins                  35 mins                  04 

Ingredients

2 tablespoons Chana dal (Bengal Gram Dal)

2 tablespoons Black Urad Dal (Split)

2 tablespoons Arhar dal (Split Toor Dal)

2 tablespoons Yellow Moong Dal (Split)

2 tablespoons Horse Gram Dal (Kollu/ Kulith)

10 to 12 Dry Red Chillies

1/2 teaspoon Asafoetida (hing)

Salt as per taste

1/2 teaspoon Jaggery

1 tablespoon Sesame (Gingelly) Oil 

Preparation - Andhra Style Paruppu Podi Recepie - Dal Podi 

To start making the Andhra Style Paruppu Podi, heat oil in a kadhai/wok and meal the red chillies for abaout 3-4 minutes.

 At the point when the chilies are cooked gather them in a plate. 

In a similar skillet, add 1/2 teaspoon of oil and dish the dals - chana dal, urad dal, toor dal, moong dal and pony gram

 on low fire until brilliant earthy colored. At the point when done, gather them in a plate. 

Permit the fixings to chill off totally. Crush salt, jaggery, red chillies, hing into fine powder in a processor. At that point include the dals and crush them into coarse powder. 

Andhra Style Paruppu Podi is prepared to serve. Serve this Andhra Style Paruppu Podi with hot steamed rice with a scramble of ghee or cautiously oil and Keerai Sambar for an ideal South Indian dinner.

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Gojju

Gojju

Brinjal absorbed curd sauce as It is fiery but then has the gentle kinds of curd and brinjal. 

This dish is also a part of Andhra Cuisine but basically is a Karnataka Style Badnekayi Mosaru Gojju recepie is a recepie which is well known in Karnataka.Badnekayi Mossuru gojju implies brinjal absorbed curd sauce. It is fiery but then has the gentle kinds of curd and brinjal. Large numbers of the kannidags are curd sweethearts so the greater part of them attempt to make this dish with different vegetables like yellow pumpkin, cucumber and Potato. 

Serve the Karnataka Style Badnekayi Mosaru Gojju recepie alongside some steamed rice, Palak Tovve or Palak Dal recepie (Spinach and Lentil Curry) and Gorikayi Palya to finish a feast. 

Prep in          Cooks in               Total time          Serves

05 mins           45 mins                  50 mins                  04 

Ingredients

1 Brinjal (Baingan / Eggplant)

1 cup Hung Curd (Greek Yogurt)

2 sprig Coriander (Dhania) Leaves , chopped

1 Green Chilli , chopped

Salt as per taste

To Temper

1 teaspoon Mustard seeds

1 teaspoon White Urad Dal (Split)

1 teaspoon Chana dal (Bengal Gram Dal)

1 teaspoon Asafoetida (hing)

2 Dry Red Chilli

1 sprig Curry leaves

 

Preparation - Karnataka Style Badnekayi Mosaru Gojju Recipe

We start making the Karnataka Style Badnekayi Mosaru Gojju recepie by broiling the eggplant. Attempt to jab the eggplant on all the sides. 

Broil them on your oven straightforwardly or you can gradually cook them on an iron too. Continue to turn them equitably and add a tablespoon of oil. 

Broil them until the eggplant turns out to be delicate and the skin begins to strip off gradually. Take it out and rest it for roadster of minutes. 

At that point strip off the skin and hack the fragile living creature and pound it coarsely. Blend it in with curd, green bean stew and salt. Change the consistency by adding water if fundamental. 

Presently to make the tadka, heat a kadai with oil and afterward include the mustard seeds, urad dal, channa dal, hing and dry red stew, pop the curry leaves. Pour it over the Gojju and serve. 

Serve the Karnataka Style Badnekayi Mosaru Gojju recepie alongside some steamed rice, Palak Tovve or Palak Dal  (Spinach and Lentil Curry) and Gorikayi Palya to finish a feast.

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Pappu Koora

Pappu Koora 

You should attempt this healthy, sustenance stuffed Palak(Spinach) Pappu recepie from the Andhra food. Its loaded with flavors from onion, ginger and garlic alongside a garlic and red stew tadka. 

Palak pappu otherwise called Palakura Pappu is a sustenance thick and protein rich dal palak recepie is extremely well known down south of india. 

The Palak Pappu is an extreme solace food when served alongside a bowl of hot Rice and proud measures of ghee. On the off chance that you are one of those individuals who makes excursions to an Andhra eatery to get into this pappu and rice, presently you can make this at home at whatever point you please with this café style pappu recepie. 

It tends to be served for lunch or supper and makes an incredible diabetic agreeable recepie also. 

Good to know: Only one cup of spinach contains 6% of your day by day estimation of magnesium, a mineral that can help control your glucose. Spinach is likewise low in calories. The way that spinach is wealthy in magnesium and contains scarcely any calories it is a significant advantage to individuals with diabetes. 

Also, Spinach is a magnificent wellspring of nutrient K, nutrient A, manganese, folate, magnesium, iron, copper, dietary fiber and significantly more. 

Serve the Palak Pappu alongside hot bowl of rice, finished off with ghee and a Potato Broil for a lunch or supper. 

In the event that you are hoping to make a solid diabetic amicable lunch, serve the Palak Pappu alongside Bajre Ki Roti or Jowar Roti with raita.

Prep in          Cooks in               Total time          Serves

10 mins           40 mins                  50 mins                  04 

Ingredients

1 cup Arhar dal (Split Toor Dal)

1 Onion , roughly chopped

1 Green Chilli , slit

1 inch Ginger , finely chopped

1/2 teaspoon Turmeric powder (Haldi)

2 cups Water

Salt as per taste

1 cup Spinach Leaves (Palak) , chopped

Palak Pappu Tadka

1 tablespoon Ghee

1/2 teaspoon Mustard seeds

1 teaspoon Cumin seeds (Jeera)

1 teaspoon White Urad Dal (Split)

4 cloves Garlic

2 Dry Red Chillies , broken

2 sprig Curry leaves , roughly torn

 

Preparation - Palak Pappu Recipe - Andhra Style Palakura Pappu - Dal Palak

In any case the Palak pappu , first pressing factor cook the spinach/palak alongside 2 tablespoons water and a spot of salt for 1 whistle. 

After the main whistle turn off the warmth and delivery the pressing factor promptly and open the cooker. This will guarantee the palak has a rich green tone. 

Warmth oil into a pressing factor cooker over medium warmth; add the onions, green chilies, ginger and saute until the onions mollify. When it mellow, add the turmeric powder, salt and 2 cups of water.

Pressing factor cook the pappu/dal for 3 to 4 whistles and mood killer the warmth. Permit the strain to deliver normally, as the dal will keep on cooking, as long as there is pressure inside the cooker.

When done, open and softly pound the dal. Mix in the cooked palak into the pappu and give it a taste and change the salt likewise. Bring the palak pappu to an energetic bubble and mood killer the warmth.

When done, move the palak pappu to as serving bowl.

The in conclusion, heat ghee in a tadka container over medium warmth; add the mustard seeds, urad dal and permit it to pop and the dal to turn brilliant earthy colored.

When the dal turns earthy colored, add the garlic, red chillies and curry leaves and saute for a couple of moments until you can smell the fragrance of the garlic coming through.

Pour this flavoring over the Palak Pappu and serve hot.

Your Palak pappu (Spinach Dal) recepie is prepared, move it into a serving bowl and trimming with coriander leaves.

Serve the Palak Pappu alongside hot bowl of rice, finished off with ghee and a Potato Broil for a lunch or supper.

In the event that you are hoping to make a sound diabetic cordial lunch, serve the Palak Pappu alongside Bajre Ki Roti or Jowar Roti with raita.

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COLOCASIA

COLOCASIA 

Chamadumpa Vepudu, a basic Andhra formula in which Arbi roots are bubbled till it is delicate and sautéed with basic indian masala till it gets fresh. 

Andhra Style Chamadumpa Vepudu Formula (Colocasia Sautéed food Formula) is a brisk pan fried food of colocasia establishes at the end of the day called as Arbi roots. 

Vepudu in Andhra Pradesh is a dish that is pan-seared with fundamental masalas like red stew powder, turmeric powder and pepper powder with any sort of vegetables. The vegetables change contingent upon the season and nearby produce accessible. 

Serve the Chamadumpa Vepudu Formula alongside Andhra Style Pappu Charu Formula and Steamed Rice to make the most of your feast with your friends and family. 

Prep in                     Cooks in                    Total time                           Serves

10 mins                      25 mins                      35 mins                                  04

Ingredients

10 Colocasia root (Arbi) , skin peeled and halved

1 teaspoon Rice flour

1 teaspoon Red Chilli powder

1/2 teaspoon Turmeric powder (Haldi)

1 teaspoon Amchur (Dry Mango Powder)

Salt as per taste

Sunflower or any edible Oil  for cooking

To temper

1 teaspoon White Urad Dal (Split)

1/2 teaspoon Mustard seeds

2 Dry Red Chilli

1 sprig Curry leaves

Sunflower Oil

Preparation - Chamadumpa Vepudu Recipe - Andhra Style Colocasia Stir Fry

To start making the Andhra Style Chamadumpa Vepudu Formula, strip the colocasia roots and bubble them in a pressing factor cooker with enough water for 2 whistles.

Permit the strain to deliver without anyone else, channel the water and cut them into half.

Warmth a kadai with oil, add mustard seeds, urad dal and permit it to splutter for 10 seconds.

Following 10 seconds, add curry leaves, dry red chilies and leave the curry leaves to pop for 10 seconds.

Add the cooked colocasia roots alongside all the zest powders including red stew powder, turmeric powder, salt and amchur powder.

Give Chamadumpa Vepudu a throw and sautéed food the roots till it is covered well and gets fresh. Check for salt and add whenever required.

Serve the Chamadumpa Vepudu Formula alongside Andhra Style Pappu Charu Formula and Steamed Rice to make the most of your feast with your friends and family.

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Vepudu

Vepudu

 Gutti Dondakaya Vepudu is an Andhra Style stuffed Tindora otherwise called Tendli. The Stuffing is produced using newly simmered and ground flavors making the dish totally delectable. Serve it alongside Pepper Rasam and hot steamed rice for an encouraging feast. 

Gutti Dondakaya Vepudu Formula is a fiery and tasty readiness of ivy gourd or tendli in an Andhra style. Andhra cooking is characterized under the most spiciest ones, yet this formula is a blend of astounding flavors and surfaces. 

It is fiery and crunchy making it a delightful side dish for the supper. Dondakaya/Kovakkai/Tendli additionally is known for its dietary benefit. It is light on the stomach and causes one to feel more full also. It additionally bolsters sound glucose by acting like normal insulin in our body. 

Serve the Gutti Dondakaya Vepudu Formula alongside Steamed Rice and Andhra Style Pappu Charu Formula for the weeknight supper 

Prep in                          Cooks in                      Total time                           Serves

15 mins                          20 mins                           35 mins                                  04

Ingredients

500 grams Tindora (Dondakaya/ Kovakkai) , slit length wise

1/2 teaspoon Mustard seeds

1/2 teaspoon Cumin seeds (Jeera)

2 Dry Red Chillies

1/4 teaspoon Asafoetida (hing) , a pinch

1 sprig Curry leaves

2 tablespoons Sunflower Oil

1/2 teaspoon Turmeric powder (Haldi)

Salt as per taste

To roast and ground to a course mix

2 tablespoons White Urad Dal (Split)

4 tablespoons Chana dal (Bengal Gram Dal)

2 tablespoons Coriander (Dhania) Seeds

1 teaspoon Cumin seeds (Jeera)

2 tablespoons Sesame seeds (Til seeds)

4 Dry Red Chillies

1/4 cup Fresh coconut , grated

Preparation -  Gutti Dondakaya Vepudu Recipe - Stuffed Ivy Gourds | Stuffed Tendli | Kovakkai

To start making Gutti Dondakaya Vepudu Formula, wash, channel and wipe the Ivy Gourds dry with a kitchen towel.

Presently make a long cross cut on each Dondakaya/Kovakkai/Tendli length astute, keeping the base and state of every vegetable flawless and keep aside.

Subsequent stage is to make the Dondakaya Vepudu for which we need to crush the new masala.

Warmth a container over medium warmth, add the chana dal and urad dal and dish until brilliant earthy colored and fresh.

Mix in the coriander seeds, sesame seeds, cumin seeds, red chillies until the coriander and sesame begin popping and delivering a broiled fragrance.

At last mix in the coconut and meal until it turns delicately brilliant. Mood killer the warmth and permit the masala to cool.

Into the little container of the blender processor add the simmered masala, alongside somewhat salt and crush into a coarse powder.

Move masala into a bowl and put in a safe spot.

Presently, fill the cut Dondakaya/Kovakkai/Tendli with the broiled masala and keep aside.

Warmth oil in a wide dish on medium warmth; add the mustard seeds cumin seeds, and permit it to pop. Add the asafoetida, curry leaves and red chillies and dish for a couple of moments.

Add the stuffed Dondakaya/Kovakkai/Tendli to the dish, mix in the equivalent, turmeric powder, delicately mix, add 1/4 cup of water and cover the container. Turn the warmth to low and cook until the dondakaya vepudu is finished.

You can likewise on the other hand, place the entire blend into the pressing factor cooker with 2 tablespoons of water and pressing factor cook for 3 to 4 whistles and mood killer the warmth. Delivery the pressing factor promptly and afterward pan sear in the open until all the masala meets up.

When done, turn off the warmth and move the Gutti Dondakaya Vepudu to serving bowl and serve hot.

Serve the Gutti Dondakaya Vepudu Formula alongside Steamed Rice and Andhra Style Pappu Charu Formula for the weeknight supper.

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