The spice palli karam, which is also known as peanut powder, adds a very special flavor to any dish it is added to.
The palli karam goes well with upma, pongal, dosa, and idli and avoids the need for chutney. A powdered palli karam can also make rice tasty. The spice is commonly used in South Indian cuisine. You can check Kura karam podi recipe also.
Ingredients:
Raw Peanuts - 1 cup
Red chilies - 12
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Chana dal ( gram ) - 1 tbsp
Urad dal - 1 tbsp
Peeled garlic pods - 6
Salt - 1 tbsp or as needed
Oil - 1 tbsp
Directions:
Dry roast the peanuts in a kadai. Set aside to cool.
In the same pan, heat some oil, fry chana dal, urad dal, coriander seeds, cumin seeds, red chilies,salt and garlic pods by adding one by one.
After cooling, grind the above ingredients to a powder.
Then add the peanuts and make a coarse powder.
The powder should be transferred to an airtight jar.
It can be stored approximately for 1 month at room temperature. When refrigerated, it will remain fresh for an additional month.
A tomato curry with onions is a tasty and tangy side dish for chapathi and rice.How to prepareTomato onion curry or Tomato onion kura, Tomato tokku/gujju curry?
Tomato onion curry
Telugu refers to tomato as rama mulaga or tomato, while Hindi calls it tamatar. It was a tomato curry/koora in the andhra style that I prepared today for rice.It turned out very well. I thought I would share it with you here. Minimal ingredients are required for this curry. Preparing this curry is quick and easy. On my blog you will find other popular curry recipes. Please find the links below. Check them out.
How to make tomato onion curry ? Tomato Gujju curry/ tomato gravy curry or tomato onion curry can be prepared so easily. Here are the recipe ingredients and preparation instructions.
Ingredients:
Tomatoes - 4
Onions - 2
Red chili powder - 2 tsps
Salt - 1 or 2 tsps or according to your taste
Turmeric powder - 1 tsp
Ginger garlic paste - 1 tsp
Roasted fenugreek powder/ methy powder - 1/2 tsp
Curry leaves
Coriander leaves
Desiccatedcoconut powder - 2 tsps
Roasted coriander and cumin powder
Garam masala - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Cumin seeds - 1 tsp
Oil - 1 tbsp
Preparation:
Firstly cut the tomatoes and onions in desired shape.
Heat oil in a kadai, add the mustard seeds, when they crackle, add urad dal, chana dal and cumin seeds.
Then add ginger garlic paste, fry until nice aroma appears.
Add chopped, tomatoes and onions, fry until mushy.
Then add ,curry leaves to the above fry.
After that add fenugreek powder, coriander cumin powder,turmeric powder,desiccated coconut powder, garam masala, red chili powder and salt in batches.
Mamidikaya pesarapappu pachadi recipe/ Raw mango moong dal chutney.
A popular telugu recipe is mango pesarappu pacchadi. Besides being simple to prepare, it also tastes delicious. Most of your body's protein requirements are met by lentils, which are protein-rich.This chutney is also made in two types. One method is grind the moong dal along with mango slices after roasting and cooling. A second option is to soak the pesara pappu/ moong dal and grind it with chunks of mango. Either way, the chutney is delicious. So let me share both methods in more detail.
Mangoes are excellent for making a variety of dishes in summer. If you like to visit my other raw mango recipes, please click the links below.
Here are the ingredients and method for making mango pesera pappu chutney.
First method:
Ingredients:
Raw mango -1
Moong dal - 1/2 cup
Red chilies - 4 or 5
A pinch of hing (Asafoetida)
Salt - As required/
Curry leaves
Mustard seeds- 1 tsp
Cumin seeds - 1 tsp
Oil - 1 tbsp
Method:
Firstly, dry roast the moong dal and set aside.
After that dry roast the red chilies. Let them cool.
Grind the moong dal and red chillies into a coarse powder in a mixer jar.
Wash the mangoes , remove the outer skin with peeler.
After adding the mango and salt to taste, grind the mixture into a little coarse paste using water.
Transfer the above paste to a bowl .
Heat oil in a pan, crackle the mustard seeds. Then add cumin seeds, hing, and curry leaves.
Add the tempering to the above chutney.
Now the mamidikaya pesarapappu/ raw mango moongdal chutney is ready to serve.
It will not be kept at room temperature for one day. In the refrigerator, this can be stored for up to four days.
2nd method:
Ingredients:
Raw mango -1
Moong dal - 1/2 cup
Red chilie - 1 broken
Red chili powder - 1 tbsp
A pinch of hing (Asafoetida)
Salt - As required/
Curry leaves
Coriander leaves
Mustard seeds- 1 tsp
Urad dal - 1 tsp
Cumin seeds - 1 tsp
Oil - 1 tbsp
Method:
Wash the mango and use the vegetable peeler to remove the skin off the mango.
Chop the mango into cubes.
Wash and soak the moong dal for about 15 minutes. Grind the chopped mango, soaked moong dal along with red chili powder and salt to a coarse paste.
Heat a kadai with oil, add mustard seeds, let them splutter, then add cumin seeds, urad dal, broken red chili, hing and curry leaves afterwards.
Mix this tempering to the ground paste. Mix the grated coriander with the chutney.
Serve with steamed rice along with ghee.
# Mamidikaya pesarapappu pachadi recipe/ Raw mango moong dal chutney.
A popular telugu recipe is mango pesarappu pacchadi. Besides being simple to prepare, it also tastes delicious. Most of your body's protein requirements are met by lentils, which are protein-rich.This chutney is also made in two types. One method is grind the moong dal along with mango slices after roasting and cooling. A second option is to soak the pesara pappu/ moong dal and grind it with chunks of mango. Either way, the chutney is delicious. So let me share both methods in more detail.
Mangoes are excellent for making a variety of dishes in summer. If you like to visit my other raw mango recipes, please click the links below.
