Chukkakura, also known as red sorrel or Khatta palak in hindi is a very unique, sour-tasting green leafy vegetable. You could say it is slightly similar to gongura in flavour. The sourness of this green tastes good with a combinations of lentils (chukkakura pappu) or as a stew(pulusu). It can also be made into a chutney. If you are tasting this green for the first time, dal will be a good option to introduce yourself to its flavour.
The combination of dal and chukkakura is not only healthy and wholesome, but also delicious, balancing out all flavours.
Here is a simple recipe for chukkakura pappu:
Chukkakura/red sorrel leaves/khatta palak – 2 small bunches
Remove the thick stems, wash well, chop finely and keep aside.
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Rains call for some special food that is warm and comforting and spicy at the same time. Nothing beats having a bowl full of something warm and cozy while hearing the rains pattering away on the window. The universal favourite foods in rains include a bowl of soup, a hot cup of coffee or tea, deep fried foods or something similar. For me, Kichidi is one of those foods that just gives you that blanket of warmth. India has a rich history of lentils. We have a vast variety that would probably not be found anywhere else. Having a vegetarian tradition is one of the reasons. The protein content of the lentils combined with carbohydrate in the form of rice and a few warming spices lends kichidi its huge fan following. Kichidi with very little or no spice is fed to growing kids. I guess that is the reason why it feels so comforting. A familiar flavour that you have grown up with always gives that sense of security.
Kichidi is eaten in many forms. Different states have different ways of cooking it with different dal and spices. The basic ingredients of dal and rice, though, never change. The inspiration behind this recipe is the rajasthani kichidi which I really love.
I hope you will enjoy this masala kichidi as much as I did. You can just vary the amount of spices depending on you like/dislike for them.
Here is how I made it.
Rice – 1 cup
Moong dal/ Pesarapappu /mung beans/ split green gram – 1 cup
Continue reading “Masala Kichidi | TummyKhush”
One of the blessings in disguise when you live in the part of world where I live is the availability of canned foods. Canned vegetables, I am not really a fan of. But canned beans .. I always pick up a couple of cans whenever I go out. Kidney beans, black beans and garbanzo beans or chole as we know it are on the top of my list. Rajma is one of my to-go dishes when I am expecting a bunch of hungry guests or I am not in mood to cook and craving some comfort food. Rajma masala and jeera rice is a combination made in comfort food heaven…atleast for me. The good thing about this recipe is that it always tastes good the next day..that is provided you have some left overs. I always make a little extra so that I have some leftovers for day 2.
Continue reading “Rajma masala–Kidney beans cooked in indian spices | Tummykhush”
Mango dal is an eternal favourite in our house. I learnt making this dish from my mother-in-law. It’s a simple easy to make recipe and incorporates the flavours of a typical andhra style dal recipe. Maximum flavour with minimum ingredients..that is the andhra style mango dal for you.
So here is the list of ingredients you would require to make the all time favourite mango dal
Raw mango – 1 medium sized. (Peel the skin, chop into small pieces and keep aside)
Tuar dal /kandi pappu/yellow lentil – 1 cup
Salt – to taste
Chilli powder – to taste
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Gourds have always been an integral part of Andhra cooking. Various gourds like bottle gourd and snake gourd are incorporated into everyday cooking in various recipes like dals, stir fries and stews. High in fibre content and low on calories, these vegetables are specially recommended after a bout of sickness when digestive system is affected and needs to recover. Also very good for health conscious people. Mixed with dals, gourd form a complete meal combining required protein content with fibre and other necessary vitamins.
Here is a simple recipe that can be made quickly and is very nutritious:
Bottle gourd : peeled and cubed 2 cups
Tuar dal/kandipappu/red gram dal : 1 cup
Tomatoes : 1 medium chopped
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Tomoto dal/pappu is a staple in Andhra cuisine. Since it is available all over the year, it becomes an easy dish to fall back upon when you are in a dilemma as to what to cook for lunch/dinner. The sourness of the tomatoes combine with the sweetness of the dal to give this dish a wonderful flavour. The other components added to this give it different dimensions creating a wonderful pot pourri of flavours. Tomatoes have a component called Lycopene which helps fight cancer. So that’s a bonus 😀
This dal tastes best the next day. So if you want to really enjoy this dal, just prepare it the previous night and put it in the fridge. By the next day, it will turn into something that your family is really gonna love 🙂
Continue reading “Andhra style tomato dal/Tomato pappu | TummyKhush”