1 cup kandi pappu (tur dal, red gram dal) pressure cooked and mashed
2 cups of chopped mixed vegetables (like okra, carrot, radish, drumsticks, brinjal or sweet potato)
8-10 small sambar onions (or shallots)
2 medium tomatoes quartered
3-4 green chillis (slit length wise) adjust to suit your spice level
pinch of turmeric
3 cups of water
1 big lemon sized tamarind (extract the juice in 1 cup water)
1/2 tsp jaggery or sugar (optional)
salt to taste
coriander leaves for garnish

For tempering:

1 tbsp oil
1 tsp mustard seeds
3/4 tsp cumin seeds
¾ tsp fenugreek seeds
7- 8 crushed garlic flakes
4-5 dry red chillis (tear into pieces and de-seed)
10-12 fresh curry leaves

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How to make Pappu Pulusu

.In a heavy bottomed vessel, add the mashed dal and water.
. To this, add the mixed vegetables, shallots, tomatoes, green chillis and turmeric powder.
. Bring to a boil, reduce heat and let the vegetables get cooked.
. Once vegetables are cooked, add the tamarind extract, salt and sugar and bring to a boil.
. Reduce heat and let it simmer for 8-10 mts, till the rawness of the tamarind disappears.
. Pre-heat oil a pan, add the mustard seeds and let them splutter.
. Add the cumin seeds, fenugreek, garlic, red chillis and fry for a few seconds till they turn brown. Dont burn them.
. Lastly add curry leaves and immediately add to the dal-vegetable mixture.
. Simmer for a minute or two and turn off heat.
. Garnish with fresh coriander and keep covered for 10 mts before serving.
. Serve with hot steamed rice and vadiyaalu and appadam (papad)



250 gms /1/4 kg Dondakayalu / Tondli / Ivy Gourds
 ½ tsp mustard seeds
10-12 fresh curry leaves
pinch of turmeric pwd
salt to taste
1 ½ tbsp oil
1-2 tbsp roasted peanuts (garnish) – optional

To be roasted in oil and ground to a coarse powder:

few drops of oil
3/4 tsp cumin seeds
2 dry red chillis – remove stalk, tear into two and de-seed (adjust according to your spice level)
1 1/2 tbsp roasted peanuts

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How to make Dondakaya Vepudu

. Wash the dondakayalu and nip the tip and tail ends. Slit each gherkin into two, length wise, as shown in the picture and slice them into thin long strips.
. Heat a few drops of oil in a cooking vessel. Once the oil is hot, reduce heat to medium flame, add the cumin seeds and let them splutter and turn brown.
. Add the red chillis and fry for a few seconds stirring continuosly.
. Turn off heat and cool. Once cool, add roasted peanuts to this roasted spice mix and grind to make a coarse pwd.
. Add oil in the same pan and heat it till hot. Reduce to medium flame and add the mustard seeds, let them splutter.
. Add the curry leaves ,stir them till the aroma come out.
. Immediately add the sliced dondakayalu and combine. Add salt and turmeric pwd and mix well.
. Saute on medium heat for 3-4 minutes , keep sauteing them so that it doesnt burn.
. Now reduce to low flame and let it cook covered till soft, approx 12-15 minutes.
. Keep checking inbetween, sauteing them so that they dont burn. The sauteed dondakayalu lose moisture and begin to have a wrinkled appearance and turns to a deeper color.
. Dont overcook the dondakayalu, they should retain that, slight crunchy texture.
. Add the ground coarse pwd at this stage and combine well and let it cook, uncovered for another 2 minutes on medium heat. Turn off heat.
. Finally adjust the salt and garnish with roasted peanuts.
. Serve hot with steamed rice, dal or sambar.





1/4 kg taro root/arbi/chamadumpa
oil for deep-frying
salt to taste
chilli pwd to taste
1/2 tsp coriander powder
pinch of cumin powder
1/2 tsp garam masala powder (optional)

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How to make Chamadumpa fry

. Boil taro roots(Chamadumpa ) with enough water till soft. Drain water and cool. Peel the taro roots and slice them slightly thick.
. Heat oil in a heavy bottomed vessel. To test if oil is hot enough for deep frying chamadumpa aka arbi root slices, drop a slice into the oil, if the oil bubbles around it with a sizzling noise, the oil is ready.
. Into the hot oil, drop the sliced taro roots (depending on the size of vessel used for deep frying, drop just enough arbi(Chamadumpa ) slices such that the vessel isn’t overcrowded). On medium flame, deep fry chamadumpa slices.
. Use a slotted stainless steel ladle to stir the taro root chips gently.
. When they reach golden brown color, remove them onto a paper towel to absorb any excess oil. Repeat with the remaining batch of arbi(Chamadumpa ) slices.
. Season chamadumpa slices with salt, chilli pwd, cumin pwd , coriander pwd and garam masala pwd.
. Remove onto a serving plate and serve.

Chamadumpa fry


1/2 kg dondakayalu/tindora, chop ends, make a + slit length wise for stuffing and boil in salted water till half cooked and strain
2 medium onions, sliced
3 green chillis
1 tsp ginger-garlic paste
1 tbsp coriander seeds
2 tbsps grated coconut
1 1/2 tbsps sesame seeds (nuvvulu)
1 1/2 tbsp grated jaggery (adjust according to your choice)
1″ cinnamon stick
3-4 cloves
small lemon sized tamarind ball
salt to taste
few curry leaves
1 dry red chilli
2-3 tbsp oil

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How to make Gutti Dondakaya Masala

. Heat a tsp of oil in a frying pan and add the coriander seeds, cloves, cinnamon and sesame seeds and fry on medium heat till you get a nice aroma.
. Dont burn the spices. Just fry for 3-4 mts stirring continuously. Remove and cool.
. In the same pan, add about a tbsp of oil and add the onions and green chillis and saute for 4-5 mts.
. Finally add the grated coconut and toss for a few seconds. Turn off heat.
. Once cool, make a paste of the above spices along with ginger-garlic paste, jaggery, tamarind, sauted onions, green chillis, grated coconut and salt.
. Take a tbsp of this paste and stuff each of the slit half-boiled ivy gourds.
. Heat the remaining oil in a cooking vessel and add some curry leaves, dry red chillis and stir fry for 5-6 seconds.
. Place the stuffed gourds in the pan and let it cook covered on medium heat.
. After 4-5 mts, uncover the lid and turn the pieces so that they cook all over.
. Cover and cook on low heat till the dondakaya (tendlis ) become soft. This could take about 15-20 minutes. Adjust salt.
. Turn off heat once cooked and serve with hot white steamed rice.



Raw mango – 1, medium size, peeled and chopped
Jaggery – 1 tbsp (can increase if mango is too sour)
Green chilies – 1, slit
Turmeric powder – 1/4 tsp (optional)
Salt to taste

        For tempering:

Oil – 1/2 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp (split gram dal)
Red chilies – 2, tear and de-seed
Curry leaves – 1 sprig
Asafoetida – 1/2 tsp

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How to make Mango Rasam

. In a vessel, add 1 1/2 cups of water, turmeric, one green chili, salt and the raw mango pieces.
. Bring to a boil and simmer with lid. Cook till the mango pieces turn soft. Allow to come to room temperature.
. Once cool, grind the mixture to a fine paste or mash with a ladle.
. In another vessel, add the ground mango paste and enough water (approx 3-4 cups) and mix well. It should be of watery consistency.
. Add jaggery or sugar and bring to a boil. Simmer for 7-8 mts. While the mango rasam is simmering, prepare the tempering.
. In a small pan, add oil. Once the oil turns hot, add mustard seeds and allow to splutter.
. Add urad dal and allow the dal to turn red. Finally add curry leaves and asafoetida.
. Turn off flame and pour the tempering into the hot mango rasam.
. Turn off flame and place lid. Allow the flavors to meld for a few minutes and then remove to a serving bowl.
. Serve warm with white rice or serve as a warm soup.



2 bunches spinach (approximately 1 lb or 500 gms)
2 tbsps oil
1 tsp cumin seeds
2 dry red chillies broken into 1″ bits
8-10 cloves of garlic chopped very fine
1 large onion sliced very thin
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp raw mango powder (amchoor) – optional
Salt to taste

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How to make Palak Ki Sabzi

. Chop off the stems on the spinach close to the roots and throw roots away.
. Wash the spinach very well under running water till absolutely clean.
. Drain fully (use a salad spinner if necessary) and then chop coarsely. Keep aside.
. Heat the oil in a deep pan on a medium flame.
. When hot, add the cumin seeds and cook till they stop spluttering.
. Now add the dry red chilli and allow to cook for 30 seconds or till darker.
. Add the finely chopped garlic and fry till it starts to turn a pale golden color. Now add the onions and fry till soft.
. Add the spinach and mix well. Cook uncovered till the spinach wilts slightly.
. Add all the spices and salt to taste. Stir well to mix all ingredients.
. Cook for another 3-4 minutes and turn fire off.
. Serve hot with steam rice, Daal and Chapatis .



½ cup moong dal (yellow dal), split and husked
½ cup rice, you can add any rice, regular short or medium grained rice or even basmati
1 small to medium sized onion/pyaaz, finely chopped
1 medium sized tomato/tamatar, chopped
½ inch ginger/adrak, finely chopped or grated
1 small green mirch/hari mirch, chopped
¾ tsp cumin seeds/jeera
¼ tsp turmeric powder/haldi
pinch of asafoetida/hing
3.5 cups water – for a more thin consistency, add 4 to 4.5 cups water
1.5 tbsp oil or ghee
salt as required

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How to make khichdi

. Rinse and wash moong lentils and rice together. soak both of them for 30 minutes in water,
. Heat 2 tbsp ghee or oil in pressure cooker. add cumin. when cumin splutters then add onions.
. Saute onions till translucent. no need to make onions light brown or golden brown.
. Once the onions becomes translucent, then add tomatoes, green chilli and ginger.
. Stir and add turmeric powder and asafoetida. saute till the tomatoes softens.
. Drain the rice and moong lentils and add them to the pressure cooker.
. Stir for a minute. pour with water and season with salt.
. Close the lid tightly and pressure cook the khichdi on a high flame for 6-7 whistles.
. If the khichdi becomes too thick, then add some water and stir well.
. Keep on sim or low flame to simmer the khichdi till you get the right consistency.
. The consistency can be adjusted as per your choice by adding less or more water. some people prefer thick and some thin consistency.
. Once the khichdi is cooked then top it with ghee while serving. optional step.
. Serve moong dal khichdi with curd/yogurt and accompanying salad.



Carrots – 2, large, peeled and cut into small pieces
Asafoetida – pinch (optional)
Green chilies – 2 or 3, slit length wise
Ginger – 1/2″, grated
Curry leaves – 1 sprig
Coriander powder – 1 1/2 tsps
Toasted sesame seeds – 2 tbsps, lightly crushed
Red chili flakes – 1/2 tsp
Salt to taste
Oil – 1 tbsp

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How to make Carrot Fry

. Heat oil in a cooking vessel. Once hot, add the curry leaves, green chilies, asafoetida and ginger and saute for 5 to 6 seconds.
. Add the chopped carrots and mix.
. Cook without lid on medium flame for 4 to 5 mts, mixing the contents once in a while.
. Reduce flame, add salt and cook till the carrots are soft, approx 25 mts.
. Remove lid, add the coriander powder and mix. Cook for 2 to 3 mts.
. Add the crushed toasted sesame seeds and crushed red chili flakes and mix.
. Turn off flame and remove into a serving bowl.
. Serve warm with rice or rotis.

Note: If you do not have crushed red chili flakes, add 1/2 tsp red chili powder at the time of adding coriander powder.


Chickpeas/Kabuli Chana – 1 Cup
Potato/Aloo – 1 Large
Oil/Tel – 2 tbsp
Asafoetida/Hing – A Pinch
Red Chilli Powder/Lal Mirch Powder – 2 tsp
Coriander Seeds Powder/Dhaniya Powder – 1 tsp heaped
Turmeric Powder/Haldi Powder – 1/2 tsp
Tomato/Tamatar – 1 Large
Tomato Paste/Tamatar Paste – 1 tbsp (if not use 1 large tomato extra)
Water/Pani – 3 Cups or as required
Salt/Namak – To Taste
garam masala – 1 tsp

To Grind :

Onion/Pyaaz – 2 medium
Ginger-Garlic Paste – 1/2 tbsp
Cumin Seeds/Jeera – 1 tsp
Black Peppercorns/Kalimirch – 5-6

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How to make Chana Aloo Masala

. Soak chickpeas over night and pressure cook with potato, little salt and water covering chickpeas for 3 whistles.
. Once pressure released peel and chop potato in large chunks and keep aside.
. Meanwhile peel and chop onion and grind together with ginger-garlic paste or pieces, cumin seeds and peppercorns in to smooth paste, don’t add water.
. In a same mixer chop and add tomato and puree it, keep aside.
. In a kadai (wok) heat oil add hing, onion paste and saute until it starts to leave oil and raw smell goes.
. Add red chili, turmeric and coriander seeds powders and mix well, saute for a minute.
. Add puree tomato mix and cook in slow flame until oil separates or for 2-3 mins.
. Now add tomato paste if using and mix well saute again for 2-3 minutes.
. Add 2-3 cups of water and bring it to good boil. Add boiled chickpeas, salt cover and cook for 5 minutes.
. Add potato pieces, garam masala powder and mix.
. Cover and simmer again for 5-8 minutes or until gravy becomes little thick and oil floats on top,  off flame.
. Serve hot with rice or roti/paratha/poori.

chana masala curry


Onion -3/4 cup
Potato -1/2 cup
Capsicum -2 cups
Turmeric Powder – a pinch
Chilli powder – 1/2 – 3/4 tsp
Salt as needed
Coriander seeds -1 1/2 tbsp
Red chillies -3
Bengal gram/channa dal -1 tbsp

For the seasoning

Oil – 1 tbsp
Cumin/ jeera seeds – 3/4 tsp

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How to make Capsicum Aloo Curry

. Heat 1/2 tsp of oil and fry coriander seeds, red chillies and channa dal until dal turns golden brown.
. Powder it coarsely and keep it aside. This is the Curry podi or masala.
. Heat oil in a kadai or pan, add jeera seeds, when it sizzles, add onion and saute until onions turn golden brown.
. Add potatoes, turmeric powder and cook covered until potatoes are half done. Sprinkle water if needed and stir in between.
. Then add capsicum, chilli powder, 2 tbsp of curry podi, salt needed and cook covered on medium flame until capsicums are soft.
. You have to stir in between for even cooking.
. Capsicum aloo curry is ready to be served with rice or chapati or plain parathas.

capsicum aloo curry
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