Putnala chutney

 Putnala chutney/Roasted chanadal chutney.

Putnala chutney with green chilies and coconut

Putnalu is  also known by various names in different regions of South India.Some common names are roasted chana dal, roasted bengal gram dal, gulla senaga pappu. Putnalu is widely used in Ap and Telangana.

Roasted chana dal chutney is a popular and spicy condiment! Putnala chutney with green chili and coconut is a popular variation of the traditional Andhra Pradesh-style chutney. Here's a recipe to make it:

Ingredients;

To make Putnala Chutney, you will need the following ingredients:

• 1 cup Putnalu (roasted gram)
• 1/2 cup coconut pieces
• 3-4 green chiles
• Salt to taste

Instructions:

1. In a blender or food processor, combine the putnalu, coconut pieces, green chiles, and salt.
2. Blend everything together until you get a smooth paste. You may need to add a little water to help with the blending process.
3. Taste the chutney and adjust the salt and spice level according to your preference.
4. Add seasoning to the chutney.  Crackle musturd , cumin seeds and curry leaves in hot oil, add to the chutney.
5. Transfer the chutney to a serving bowl and serve along with dosa, idli, or vada.

Enjoy your homemade Putnala Chutney

Sabudana khichidi

 Sabudana Khichdi is a delicious and healthy Indian dish made from tapioca pearls (sabudana) and a variety of vegetables.Sabudana pearls are called saggibiyyam in telugu. It is a popular food choice during fasting periods as it is gluten-free and doesn't contain onion and garlic. Here's a simple recipe for you to make Sabudana Khichdi at home.

Sabidana khichidi/saggubiyyam khichidi

Ingredients:

- 2-3 green chilies, finely chopped

- 1/2 cup fresh coriander 

- Salt, to taste

1 tablespoon  ghee

For the Tempering:

- 1 teaspoon cumin seeds

Instructions:

1. Soak the sabudana in enough water for about 4-5 hours or overnight. This will help the pearls to swell and become soft.

2. Drain the water from the soaked sabudana and transfer it to a large mixing bowl.

3. Add the boiled and cubed potatoes, grated  green chilies, and chopped coriander 

5. In a pan, heat  ghee and add the cumin seeds. When they start to splutter, add the peanuts and fry for few minutes.

 the seasoned oil over the sabudana mixture and mix gently.

7. Now, spread a clean kitchen towel on a flat surface and spread the peanuts on it. Fold the towel over the peanuts and gently pound them using a rolling pin or a heavy object. This will help to break the peanuts into smaller pieces.

8. Add the crushed peanuts to the sabudana mixture and mix well.

9. Preheat your oven to 200°C (400°F) or prepare a non-stick pan with a lid.

10. Transfer the sabudana mixture to the preheated oven or the pan and cook on a low flame with the lid on for about 10-15 minutes. Stir occasionally to ensure even cooking.

11. After 15 minutes, remove the lid and continue cooking for another 5-10 minutes, or until the sabudana khichdi turns golden brown and crispy.

12. Once done, transfer the sabudana khichdi to a serving dish and garnish with some more chopped coriander leaves.

Serve Sabudana Khichdi hot with imli chutney (tamarind chutney) or plain yogurt. Enjoy your delicious and healthy Sabudana Khichdi!