Mulakkada Tomato Pulusu |

Mulakkada tomato pulusu is typical recipe of drumsticks from Andhra Pradesh. In this recipe drumsticks are cooked in tomato gravy, so drumsticks absorbs the flavour of tomato and thus tastes very delicious. It is generally eaten with rice. Drumsticks is very nutritious, so it is good for all ages.

Mulakkada Tomato Pulusu

Preparation time: 15 mins
Cooking time: 30 mins
Serves:3

Ingredients

Mulakkada Tomato Pulusu Ingredients

Mulakkada Tomato Pulusu Ingredients

  • 4-5 tsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp chana dal
  • 1/2 tsp urad dal
  • 1 onion (finely chopped)
  • 2 garlic pods (crushed)
  • 2 red chilies
  • Few curry leaves
  • 1 1/2 tomato(finely chopped)
  • Salt to taste
  • 1 1/2 tsp red chili powder
  • 1 tsp coriander powder
  • A pinch of turmeric powder
  • Salt to taste
  • 2 drumsticks(cut in to 2 cms pieces)

Method

Mulakkada Tomato Pulusu

Mulakkada Tomato Pulusu

Heat oil in a pan and add mustard seeds and cumin seeds, let them splutter.

Now add chana dal, urad dal, red chilies and curry leaves and fry them for a minute.

Then add onion, garlic and fry until the onion becomes soft, and then add tomatoes, red chili powder, coriander powder, turmeric powder, salt and mix well.

When the tomatoes becomes soft, add drumsticks and mix well. Now add little water, and cover the lid and cook until the drumstick becomes soft.

Then switch off the flame and serve hot.

Serving Instructions

You can serve Mulakkada tomato pulusu with plain rice or roti.

Beerakaya Pappu |

Dal recipes are quite popular in South India. There are wide varieties of dal, that can be prepared. In this recipe of beerakaya pappu, dal/lentil is cooked with ridge gourd. Ridge gourd is very rich in fiber.
In this, I have not added tamarind, as I have used more of tomato to make it tangy. But , if you want, you can add little bit tamarind also. It’s totally optional.

Beerakaya Pappu

Preparation time: 10 mins
Cooking time: 20 mins
Serves: 4

Ingredients

Beerakaya Pappu Ingredients

Beerakaya Pappu Ingredients

  • 1/2 cup toor dal (kandi pappu)
  • 2 big tomatoes
  • 200 grams ridge gourd(finely chopped)
  • A pinch of turmeric powder
  • 5 green chilies

For seasoning

  • 4 tsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 2 red chilies
  • Few curry leaves
  • Salt to taste
  • 1/2 onion (finely chopped)
  • 2 garlic pods (crush them little bit)
  • A pinch of asafoetida (hing)
  • 2 red chilies
  • Few curry leaves
  • Salt to taste

Method

Beerakaya Pappu

Beerakaya Pappu

Pressure cook the toor dal, tomato, green chilies and ridge gourd, salt with 1 1/2 cups of water and turmeric powder until 4 whistles. Turn off the flame and let it cool down.

Now mash the dal by using wood masher and keep aside.

Heat oil in a pan and add mustard seeds and cumin seeds, let them splutter.Then add red chilies, curry leaves and hing, let it fry for a minute.

Add onion and garlic and fry them for 4-5 mins.

Now turn off the flame and pour the seasoning in to mashed dal and mix well.

Serving Instructions

You can serve beerakaya pappu with plain rice and ghee on top of it.

Beerakaya Senagapappu |

Beerakaya Senagapappu is a recipe from Andhra Pradesh. It is a recipe of ridge gourd prepared with chana dal (yellow split peas). Ridge gourd has high fiber content and is also low in cholesterol, so this recipe is nutritious too. It goes well with rice or roti. For little tanginess, I have added tomato also.

Beerakaya Senagapappu

Preparation time: 20 mins
Cooking time: 25 mins
Serves: 2

Ingredients

Beerakaya Senagapappu Ingredients

Beerakaya Senagapappu Ingredients

  • 4 tsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 red chili
  • Few curry leaves
  • 1 onion (chopped)
  • 3 green chilies (chopped)
  • A pinch of turmeric powder
  • Salt to taste
  • 3/4th tomato (finely chopped)
  • 200 grams ridge gourd (finely chopped)
  • 4 tsp chana dal (washed and soaked in warm water for 30 mins)
  • 1 tsp coriander powder

Method

Beerakaya Senagapappu

Beerakaya Senagapappu

Heat oil in a pan and add mustard seeds and cumin seeds, let them splutter. Add red chili, curry leaves and fry for few seconds.

Now add onion and green chilies, fry them for a minute. Then add soaked chana dal, salt, turmeric powder and mix well.

Add little water and cover the lid for 10 mins and let it cook at medium heat.

Now add ridge gourd, coriander powder and mix well. Cover the lid and cook until the ridge gourd becomes soft.

Switch of the flame and serve hot.

Serving Instructions

Serve Beerakaya Senagapappu with rice or roti.

Mulakkada Sambar |

Mulakkada Sambar is a speciality from Andhra Pradesh. Mulakkada is a telugu word which means drumstick. So this sambar has drumstick as main ingredients. It is a favourite recipe of many people. It is generally prepared on many occasions.

Mulakkada Sambar

Preparation time: 10 mins
Cooking time: 30 mins
Serves: 4

Ingredients

Mulakkada Sambar Ingredients

Mulakkada Sambar Ingredients

  • 1 lemon size tamarind
  • 1/2 cup kandi pappu (toor dal)
  • 2 tomatoes
  • A pinch of turmeric powder
  • 4 tsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • A pinch of asafoetida (hing)
  • 2 red chilies
  • Few curry leaves
  • 1 onion (chopped)
  • 2 garlic pods
  • 3 green chilies
  • 2 drumsticks (cut into 2″ size pieces)
  • 3 tsp sambar powder
  • Salt to taste

Method

Mulakkada Sambar

Mulakkada Sambar

Soak tamarind in water and keep it aside.

Pressure cook the toor dal, tomatoes with turmeric powder until 4 whistles. Then mash the dal and keep it aside.

Now heat oil in a pan and add mustard seeds and cumin seeds, allow them splutter. When spluttering starts, add red chilies, curry leaves, hing, onion, garlic and green chilies, then fry them until the onion becomes soft.

Now add drumsticks and fry them for 5 mins. Then add water and cook until the drumsticks becomes soft.

Finally add mashed dal, tamarind pulp, salt, sambar powder along with 4 cups of water and allow it to boil for 20 mins.

When it is done,, switch off the flame and serve hot.

Serving Instructions

You can serve Mulakkada Sambar with plain rice and little ghee.

Vankaya Tomato |

Vankaya in telugu means brinjal ot eggplant. Vankaya tomato is a specialty from Andhra Pradesh. In this recipe, brinjal is cooked in tomato curry, so it has spicy and tangy flavour.

Vankaya Tomato

Preparation time: 10 mins
Cooking time: 15-20 mins
Serves: 2

Ingredients

Vankaya Tomato Ingredients

Vankaya Tomato Ingredients

  • 4 tsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp urad dal
  • 1/2 tsp chana dal (yellow split peas)
  • 2 red chilies
  • Few curry leaves
  • 2 garlic pods (crush them little bit)
  • 1/2 onion (thinly sliced)
  • 2 tomatoes (chopped)
  • 1 1/2 tsp red chili powder
  • 1 tsp coriander powder
  • Salt to taste
  • 1/4th tsp turmeric powder
  • 2 medium size brinjals (cut them in to 2″ size pieces)

Method

Vankaya Tomato

Vankaya Tomato

Heat oil in a pan and add mustard seeds and cumin seeds, let them splutter.

Now add urad dal, chana dal, red chilies, curry leaves and fry them for a minute.

Add onion and garlic, fry them until the onions becomes transparent.

Now add tomato, salt, turmeric powder and mix well. Then cover the lid and cook until the tomato becomes soft.

Add brinjal pieces, red chili powder, coriander powder and add little water and mix well.

Cover the lid and cook until the brinjal becomes soft and tender. When it is done, switch off the flame and serve hot.

Serving Instructions

You can serve Vankaya tomato with rice or roti.