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Andhra_style_Gongura_pachadi_adugeprapancha.jpg
Chutney/Pickles/Jam/gojju

Spicy Andhrastyle Gongura Pachadi

by Aduge Prapancha
written by Aduge Prapancha

Gongura plant belongs to the family of roselle plant. Gongura leaves also  known as sorrel in english , pulichakeerai in tamil, pundi soppu in north karnataka gorkura in odisha, meenpuli in kerala,ambaadi in marathi etc… This plant is grown for its edible leaves, most commonly found in southern india. Gongura comes in two varieties one in green stem and other in red stem. The red stem ones are more sour than the green stem ones. Gongura is a rich source of folic acid, vitamin, iron, and antioxidants which are essential for human nutrition. This gongura chutney also popularly known as gongura pachadi. This Gongura is an essential part of Andhara cuisine. Though in Andhra Gomgura leavesare used in many dishes, this chutney version is very popular. This Andhra style chutney is made with Gongura/sorrel leaves, red dry chillies garlic and other spices. this leafy vegetable has as  distinctive sour taste. This sour and spicy chutney once tasted will make you crave for more. Other than preparing chutney you can make daal as well. My granny hails from andhra hence she was aware of the nutrient content in this leafy vegetable. She would prepare this  chutney  which would turn our meal wonderful. This Gongura chutney recipe is a age old recipe practiced by generations. Hence I thought of sharing the recipe on the blog.

Andhra_style_Gongura_pachadi_adugeprapancha.jpg

Spicy Andhrastyle Gongura Pachadi

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Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Gogura/ sorell leaves: 1 bowl(cleaned)
  • Dry chilli : 3/4 bowl
  • Onion : 4 no. ( finely chopped)
  • Garlic pods :1 cup
  • Jaggery : 3/4 cup
  • Tamarind Pulp : extracted from 1 lemon size tamarind
  • Salt : to taste
  • Turmeric powder : 2tbsp
  • Oil : 150ml+ 2tbsp

Instructions

  1. To start with pluck the leaves from the stem. Wash them and clean.
  2. Measure the leaves. it should be tightly packed to fill a bowl.
  3. Rinse them thoroughly few times in a clean water, drain the water completely.
  4. Spread them on a clean cotton cloth and dry them till leaves wilt slightly and no moisture is left in the leaves.
  5. In a pan add oil and drychillies and fry them for about 10 minutes on a medium flame.
  6. Transfer it to plate and allow it to cool.
  7. To the same pan add Gongura/ sorell leaves and saute on a medium flame till moisture evaporates. Allow it to cool.
  8. In a mixer jar grind the dry chillies first.
  9. Then to this add gongura/sorell leaves, jaggery, tamarind pulp and salt to taste.
  10. Grind them to a smooth paste without adding excess water.
  11. In a thick bottomed kadai add 150 ml oil . Heat it
  12. Add mustard seeds . Allow it to splutter.
  13. Add 1 cup garlic pods and fry well.
  14. Add finely chopped onions and fry till tranculent.
  15. Add turmeric powder and saute for a second.
  16. Lastly add ground paste, fry till oil releases from the sides and mixture starts leaving the vessel easily.
  17. Switch off the flame, Allow it to cool. Store in a dry airtight jar.
  18. This can be had with warm rice with a dash of ghee or oil. Or use as a pickle foe curd rice,chapathi, dose etc…

Note: Do not add thick stems as it will not blend. You can avoid garlic if you do not like. Make sure to use dry spoons while serving. While picking the leaves make sure to select the good ones discard torn and dotted ones. Make sure to clean and leaves should not be damp.

 

 

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vaangibath_powder_adugeprapancha.jp
Masalapowder/Chutneypowder

Homemade Vaangibath Powder

by Aduge Prapancha
written by Aduge Prapancha

Vangibath powder is a popular Southindian spice powder found commonly in most of the household. Some prefer buying from stores and few other stick to age old routine of preparing the masalas at home. Preparing masala has an advantage we can alter the spices according to taste and make more or less spicier. As a child I grew up seeing my mom preparing all the masalas authentically at home and stock up for few months. This way it would be easier for her to follow the routine of packing lunchbox. This Vangibath powder is not limited to prepare only vangibath. This easy to make spice blend comes handy in preparing various masala-baths, stir-fry and some curries too. Compared to storebought powders this homemade masala is aromatic and flavourful. This recipe has been practiced for years in our household and I have been following the same for years. Hence decided to share it in my blog as well. While preparing this recipe please do keep in mind that the ingredients are measured properly. You can alter the measure of chilies according to your taste.  

 

vaangibath_powder_adugeprapancha.jp

Homemade VaangibathPowder

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Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Channa dal: 1 cup
  • Urad dal : 1 cup
  • Coriander seeds: 2 cups
  • Byadgi Chilli :250gm
  • Guntur Chilli : 10-15 no.
  • Cloves : 15-20no.
  • Buds : 4 no. [Marathi moggu]
  • Drycopra : 1/2 cup grated
  • Jakaayi/jaiphal:1/4pc
  • Cinnamon sticks : 8no.
  • Oil : 1 tbsp

Instructions

  1. Heat a thick bottomed kadai, add 1tsp oil.
  2. Add 15-20 cinnamon sticks and saute for a minute.
  3. Add 4 no. buds, 15 no. cloves, and  1/4 pc nutmeg and saute for a couple of minutes.
  4. Add 2 cups of coriander seeds, saute for 5 minutes till aromatic. Transfer it to a plate.
  5. To the same kadai, add 1 cup channa dal saute for 5 -10 minutes till goldenbrown . Transfer it to a plate.
  6. Add 1 cup urad dal saute for 5 minutes till golden brown. Transfer it to a plate.
  7. Add 1/2 cup grated dry copra saute for a couple of minutes. Transfer it to a seperate plate.
  8. To the same kadai add few drops of oil, to this add 10-15 no. guntur chilly and 250 gms byadgi chilly. Saute till crisp.
  10. Grind all the ingredients together to a fine powder. Store in dry airtight jar. Use when needed.

Note: Always store the powder in a dry airtight jar to increase shell life without loosing its flavour and  aroma. While preparing the powder make sure ingredients are roasted on medium flame. This powder can used in making different types of sambhar with little variations etc..

 

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Orange_peel_chutney_adugeprapancha
Chutney/Pickles/Jam/gojju

Tasty OrangePeel Chutney

by Aduge Prapancha
written by Aduge Prapancha

Orange peel chutney is unique in its own way. This chutney is not only easy to make but its very tasty and healthy too. Usually we all love to eat fruits especially during the season these fruits  are found in every nook corner of the city and easily available. But what about the peels? we usally throw them as waste. Very few people are aware of the benefits of these peel and use in cooking. In our family earlier we were only preparing Gojju out of these orange peels. Later One fine day we changed our pattern and tried this Chutney and the taste suprised us , there was a burst of flavours  and the entire house was filled with its aroma. The aroma by itself was so magical that the other members of the family were eager to taste the chutney . Now this has become everybody’s favorite. As we all know Orange fruit is loaded with nutrients, infact peel has more Vitamin C than the fruit. Not only that Orange peel is also rich in fibre, Vitamin A, B6, Calcium etc.. So next time when you buy Orange make sure to use the peel and  try this aromatic flavourful chutney. I am sure you will be amazed by its aroma and the spicy,sweet tangy taste of it. The ingredients which is combined with Orange peel will enhance the taste of the Chutney. This chutney can be paired with Idli, Dosa, Chapathi , Rice etc..

Orange_peel_chutney_adugeprapancha

Tasty OrangePeel Chutney

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Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Orange Peel : 2 fruits
  • Uraddal : 4 tbsp
  • Sesame seed : 3tbsp
  • Dry Copra :1/2 round grated
  • Coriander seeds : 2 tbsp
  • Byadgi chilli : 8-10 no.
  • Guntur chilli : 15 no.
  • Turmeric powder : 1/2 tsp
  • Tamarind pulp: extracted from 1 lemon size tamarind.
  • Water: 1 cup
  • Oil : 4tbsp
  • Mustard seeds: 1tsp
  • Asafoetida : 1 pinch
  • Curry leaves : few leaves
  • Jaggery : 2 tsp
  • Salt : to taste.

Instructions

  1. Heat a pan , add urad dal and saute for a couple of minutes till the dal changes its color and turns aromatic. Transfer it to a plate.
  2.  To the same pan add sesame seeds and saute till it splutters. Transfer it to a plate.
  3. Add grated dry copra and saute till aromatic . Transfer it to a plate.
  4. Allow it to cool and grind all the ingredients together and set aside.
  5. In a pan add a cup of water , to that add  cumin seeds, coriander seeds, byadgi chilli, guntur chilli, and orange peel.
  6. Allow it to boil on a medium flame for 5 -10 minutes till the peel becomes soft.
  7. Turn off the flame and allow it to cool.
  8. In a mixer jar, add boiled orange peel mix, tamarind , jaggery  ground powder and salt to taste. Grind to a smooth paste.
  9. In a kadai heat oil, add mustard seeds, allow it to splutter.
  10. Then add few curryleaves, a pinch of asafoetida, turmeric powder and saute.
  11. Add the ground paste mix well . Cook till moisture evaporates.
  12. Keep stirring occassionally.
  13. Once the oil starts oozing out from sides and  the mixture starts to leave the vessel. Off the flame.
  14. Cool and store in a air tight jar.

 

Note: Select loose jacket oranges for the chutney. Taste good when had with hot rice and ghee/ oil. Adjust jaggery according to taste, sometimes peels turnout to be very bitter than usual. Store in clean dry airtight jar. Use dry spoons to avoid spoiling.

 

 

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piping_hot_tomato_pepper_rasam_adugeprapancha.jpg
Rasam Varieties

Piping Hot Tomato Pepper Rasam

by Aduge Prapancha
written by Aduge Prapancha

Rasam  is a spicy South indian soup. A traditional south indian food prepared using tamrind pulp and dal with or without tomato. Rasam is fluid in consistency. It is made in many ways with similar ingredients but differ in measurement. The same goes with Rasam powder as well. South Indian meals are incomplete without a flavourful Rasam. Here I am sharing the recipe of tomato pepper rasam with galic and this type of rasam is quite commonly found in regions of Andhra pradseh , tamilnadu. this recipe is quite simple and easy to prepare.

piping_hot_tomato_pepper_rasam_adugeprapancha.jpg

Homemade Rasam Powder

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Serves: 4-5 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Tomato : 4-5 Big ( roughly chopped)
  • Curry leaves :1 sprig finelychopped
  • Coriander leaves : 1 tbsp finely chopped
  • Garlic : 4-5 cloves crushed
  • Pepper : 1 tbsp crushed
  • Cumin Powder : 1/4 tsp
  • Tamarind pulp : 2 tbsp
  • Rasam powder : 2 tsp
  • Boiled dal water : 1 cup
  • Turmeric powder :1/4 tsp
  • Jaggery : 1/4 tsp
  • Salt to taste,

Instructions

  1. In a large bowl add roughly chopped Tomatoes, finely chopped curryleaves, coriander leaves, galic pods, pepper powder, cumin powder and salt to taste. Mix well.
  2. Slightly mash the tomatoes and crush them with the help of your hand.
  3. To this add 2 cups of water , set aside fo 5 minutes.
  4. Transfer the mixture to a vessel and bring it to boil.
  5. Boil till tomatoes are soft and mushy.
  6. Now add tamarind pulp , jaggary and rasam powder. Boil once.
  7. Lastly add boiled dal water and boil on a medium flame for 5 to 10 minutes.
  8. Temper and serve hot with rice or drink like a soup.

Note:For the recipe of Rasam powder see our previous publish or visit our youtube channel. There are many varieties of rasam and this is one of them. In this recipe adding rasam powder is optional this can be prepared with out adding the rasam powder.

 

 

 

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chitranna_-gojju_adugeprapancha.jpg
Chutney/Pickles/Jam/gojju

Tasty Chitranna Gojju

by Aduge Prapancha
written by Aduge Prapancha

Chitrannada gojju is very popular side dish in Karnataka. Gojju isa kannada word which translates to tangy concentrated paste, consisting of tamarind pulp, jaggery and other spices which are easily available at home. this gojju is very popular in Karnataka and has a bust of varied flavors and taste. This gojju is rich in color and comes handy for all occassions. This Gojju is ver different from the authentic Puliyogaregojju  though the ingredients used are more or less the same. This particular recipe is passed on by my granny to my mother and further passed on to me. I usually keep it ready before hand during the festival season. This gojju when properly stored in an airtight jar its shell life increases and can be stored up to 1month without refrigerating.

chitranna_-gojju_adugeprapancha.jpg

Homemade Sambhar Powder

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Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Tamarind :100gm
  • Jaggery : 100 gm
  • Dry copra: 1/2 round grated
  • 0il :200ml
  • Rocksalt : 50gm
  • Rasam powder : 90gm
  • Sesame seeds :50 gm
  • Turmeric powder : 1+1 tbsp
  • For tempering:
  • Channa dal: 50gm
  • Urad dal : 50gm
  • Grondnut:150gm
  • Dry chilli : 4-5 no.
  • Curryleaves : few
  • Mustard seeds: 1 tsp
  • Buds ( Marathi moggu) :5gm
  • Curryleaves: 1 small bunch
  • Oil : 1 tbsp

Instructions

  1. Soak tamarind at least for 4 hrs. Extract  pulp and set aside.
  2. Heat a pan and dry roast sesame seed. Transfer it to a plate.
  3. To the same pan add grated dry copra and saute till aromatic. Transfer it to a plate.
  4. Once cool grind both the ingredients separately to powder and set aside.
  5. In a thick bottomed vessel heat100ml oil.
  6. Add 1tsp mustardseeds and allow it to splutter.
  7. Add asafoetida and turmeric mix well.
  8. Now add tamarind pulp, allow it to boil.
  9. After one boil add jaggery mix well. Allow it tp boil once.
  10. Then add rock salt mix well. bring it to boil.
  11. Keep stirring occasionally.
  12. Add roasted sesame powder and dry copra powder one by one and mix well.
  13. Boil on medium flame for another 20 minutes till oil separates from the vessel and starts floating.
  14. Switch off and set aside.
  15. In a separate kadai. Heat oil for tempering.
  16. Add mustard seeds. Allow it to splutter.
  17. Add groundnuts fry well.
  18. Next add channa dal,urad dal and fry well.
  19. Add 4-5 red chillies,few curryleaves and asafoetida fry well .
  20. lastly add turmeric mix well.
  21. Pour it on the Gojju. Store it in a airtight jar.

 

 

 

Note: This Chitrannada Gojju is concentrate and is treated like a pickle. A spoonful can be eaten along with chapathi, dosas, plain rice, yogurt rice, etc…

This tastes best when mixed to warm rice. Take a cup of warm rice, to this add 2 -3 spoons of gojju mix well

 

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sambhar_powder_adugeprapancha
Masalapowder/Chutneypowder

Homemade Sambhar Powder

by Aduge Prapancha
written by Aduge Prapancha

Among the most essential powders found in every Southindian Sambhar powder / huli pudi is one of them. Sambhar powder is flavourful and aromatic coarsely powdered spices.  There are plenty of Sambhar powder recipes which are prepared with varying ingredients which also vastly changes by region to region. Adding thid powder enhances the taste of lentil and vegetable stew. This makes the stew tastier and flavourful. This recipe which I am sharing is an age old recipe used by my mother , grand mother and her ancestors. I usually make it in large quantity and store. This recipe is very easy to prepare .

sambhar_powder_adugeprapancha

Homemade Sambhar Powder

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Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Byadgi Chilli :250gm
  • Guntur Chilli : 250 gm
  • Kashmiri Chilli : 10.no.
  • Coriander seeds : 500gm
  • Channa dal: 400gm
  • Urad dal : 250 gm
  • Cinnamon sticks : 8no.
  • Buds ( Marathi moggu) :5gm
  • Curryleaves: 1 small bunch
  • Oil : 1 tbsp

Instructions

  1. In a thick bottom kadai ,Add Channa dal and dry roast them on a medium flame till aromatic and golden brown. Transfer it to plate.
  2. To the same kadai add urad dal and dry roast till light brown and aromatic. Transfer it to a plate.
  3. To the same kadai add coriander seeds and dry roast till raw smell is gone. Transfer it to plate.
  4. Now add 1tbspn oil to the kadai add cinnamon sticks and buds . Fry well.
  5. To this add Guntur,Byadgi and kashmiri chillies. fry well for 5 minutes,
  6. Add 1 small bunch of curry leaves, fry wellfoe 20 minutes on a medium flame,
  7. Transfer it to a plate and allow it to cool.
  8. Grind all the ingredients together to a fine powder. Store in dry airtight jar. Use when needed.

Note: Always store the powder in a dry airtight jar to increase shell life without loosing its flavour and  aroma. While preparing the powder make sure ingredients are roasted on medium flame. This powder can used in making different types of sambhar with little variations etc..

 

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rasam powderadugeprapancha
Masalapowder/Chutneypowder

Homemade Rasam Powder

by Aduge Prapancha
written by Aduge Prapancha

Rasam powder is one of the most common and basic powder found in every South indian household. Rasam powder is an aromaticg ground spice mix which is added to tomato puree or boiled lentils to make rasam flavourful. The process of making the Rasam powder is more or less the same, but the ingredients and measurement of the ingredients varies by region and community. This recipe which i am sharing isan age old recipe used by mother , grand mother and her ancestors. I usually make it in large quantity and store. This recipe is very easy to prepare .

rasam powderadugeprapancha

Homemade Rasam Powder

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Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Byadgi Chilli :250gm
  • Guntur Chilli : 250 gm
  • Kashmiri Chilli : 10.no.
  • Coriander seeds : 100gm
  • Cumin seeds : 100gm
  • Fenugreek seeds: 12gm
  • Peppercorns :20gm
  • Asafoetida :10gm
  • Turmeric Powder :1tsp
  • Curryleaves: 1 small bunch
  • Oil:2tsp
  • Ghee :1tbsp

Instructions

  1. Heat a thick bottom kadai . Add Kashmiri chilli and saute them for few minutes.
  2. To this add Guntur chilli, Byadgi chilli, and curry leaves and saute for few minutes.
  3. Add 2 tspn oil to the chillies and roast them on a medium flame for 15 minutes till done.
  4. Transfer it to a plate.
  5. In a kadhai add ghee, allow it to melt.
  6. Now add black pepper and frywell.
  7. Then add fenugreekseed fry well.
  8. Now add cumin seeds, fry well.
  9. Then add turmeric powder and asafoetida, fry for a couple of minutes.
  10. Lastly add coriander seeds and fry well till aromatic.
  11. Transfer it to plate.
  12. Allow all the ingredients to coool.
  13. Once cool grind them to fine powder. Store it in dry airtight jar.

Note: Always store the powder in a dry airtight jar to increase shell life without loosing its flavour and                     aroma. While preparing the powder make sure ingredients are roasted on medium flame. This powder can used in making different types of rasam, gojju, gojjavallaki etc..

 

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