Amarnath Leaves Stew (Thotakura Pulusu)

South Indian Vegetarian Stew Special
Andhra Cuisine
Amarnath Leaves Stew (Thotakura Pulusu)
Serves 2

Ingredients:
Amarnath Leaves (Thotakura)-
Onion-

Split Pigeon Peas (Toor Dal/Kandipappu)- ¼ Cup
Salt-
Turmeric Powder-
Jaggery-
Tamarind Extract-

For Tempering:

Extra Light Olive Oil/Olive Pomace Oil- ½ Tsp.

Mustard Seeds (Rai)- ¼ Tsp.

Cumin Seeds (Jeera)- ¼ Tsp.

Split Black (Urad Dal/Menapappu)- ¼ Tsp.

Asafoetida (Hing/Inguva)-a Pinch


Method:

Pressure Cook Thotakura with Onions,
Boil the

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Indian Ivy Gourd Fry (Dondakaya Vepudu) (Tindora Fry)

South Indian Vegetarian Main Course Special
Andhra Cuisine
Indian Ivy Gourd Fry (Dondakaya Vepudu) (Tindora Fry)
Serves 2

International Names:

English: Indian Ivy Gourd, Baby Watermelon, Gentleman’s Toes, Little Gourd

Thai- Tam Lueng

Bengali: Toruli
Gujarati:  

Hindi: Kundru/Tindora

Kannada: Tondekai
Konkani: Tendli
Marathi: Tondli

Odiya: Kunduri/Toroda

Punjabi: Kundru
Tamil: Kovakai/Thondaka

Telugu: Dondakaya

Ingredients:
Indian Ivy Gourd (Dondakaya)-
Extra Light Olive Oil/Olive Pomace Oil- 
Salt- To Taste 

Method:

Rub the Dondakaya Pieces with Salt & Keep Aside

Heat Oil, add the Dondakaya pieces & Saute
Fry till done

Tips:

Prepare the Tindora easily by following the Tip mentioned above
it has been passed down by one of Mother's Best Friends, Anupama Kopakka, whom I want ot acknowledge in every Tindora Recipe I make & Dedicate it to!

Ayurveda experts suggests that Tendli is great for Kapha Balance as it helps purify Blood Tissue, regulates Blood Sugar levels, enhances Digestion, stimulates Liver

Tendli has Beta Carotene, Vitamins A, B1, B2, and C as well as Minerals like Calcium, Copper, Iron, Phosphorous, and Potassium

For some reason, Tindora or Dondakaya was not brought much in Pavan's Home because of a age old Belief that the Brain gets slow & its abilities would be hampered (how true it is haven't found yet) but love its taste so once in a while we do make it!





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Drumsticks & Split Bengal Gram Lentil Preparation (Mulakkada Senagapappu Podi Patoli)

South Indian Vegetarian Main Course Special
Andhra Cuisine
Drumsticks & Split Bengal Gram Lentil Preparation (Mulakkada Senagapappu Podi Patoli)

Serves 2


Blogging from Delhi!!
So excited to be able to come back to Mom's for a Little Break as well as taking care of the latest Health Scare in our Family with my Mom being detected with Multiple Gall Stones

English- Drumsticks
Hindi- Sahjan ki Phali
Tamil- Murungaikai
Telugu- Mulakkada


Ingredients:
Drumsticks- 5 to 6, Washed, De stringed & Cut in 2 Inch Pieces
Extra Light Olive Oil/Olive Pomace Oil-

For Lentil Spice Mix (Patoli Podi):

Split Bengal Gram (Chana Dal/SenagaPappu)- ¼ Cup

Split Green Gram (Moong Dal/PesaraPappu)- ¼ Cup

Split Pigeon Peas (Toor Dal/Kandipappu)- ¼ Cup

Dried Red Chillies- 8 to 10 (preference according to the strength)

Asafoetida (Hing)- a big Pinch
Cumin Seeds (Jeera)- 1 Tsp. 
Salt- To Taste

For Tempering:
Extra Light Olive Oil/Olive Pomace Oil- 2 or 3 Tbsp.

Mustard Seeds (Rai)- ¼ Tsp.

Split Bengal Gram (Chana Dal)- 1 Tsp.

Split Black Gram (Urad Dal)- 1 Tsp.

Cumin Seeds (Jeera)- ¼ Tsp.

Curry Leaves- few Sprigs

Asafoetida (Hing)- a big pinch (optional)
Turmeric Powder- ¼ Tsp.

Method:

Soak Chana Dal, Moong Dal & Toor Dal for about an Hour 

Grind the Lentils with Minimal Water into a Semi Ground Thick Paste
Boil the Drumsticks in water till they have become Tender

In a Wide Non Stick Pan, Heat Oil
Add the Tempering Ingredients (in the order they are listed)
Add the Lentil Spice Paste & Stir till it becomes Dry
Add the Boiled Drumsticks & Gently mix it with the Lentil Spice Mix

Serve Fresh with a typical Andhra Meal of Steamed Rice, Boiled Lentil (Pappu), Tangy Stew (Pulusu), Plain Set Curd!



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Raw Mango & Lentil Preparation (Mamidikaya Pappu)

South Indian Vegetarian Main Course Special
Andhra Cuisine
Raw Mango & Split Pigeon Peas Lentil Preparation (Mamidikaya Pappu)

Serves 2

Ingredients:

Raw Mango-

Split Pigeon Peas (Toor Dal/Kandipappu)- ¼ Cup


For Tempering:

Extra Light Olive Oil/Olive Pomace Oil- ½ Tsp.

Mustard Seeds (Rai)- ¼ Tsp.

Cumin Seeds (Jeera)- ¼ Tsp.

Split Black (Urad Dal/Menapappu)- ¼ Tsp.

Asafoetida (Hing/Inguva)-a Pinch
Dried Red Chillies- 1, Broken
Green Chillies- Finely Chopped

Method:
In a Pressure Cooker, boil Raw Mango pieces till soft
In another Pressure Cooker, boil the Toor Dal till the Dal is Tender enough to mash

In a Kadhai, Heat Oil & Saute the Tempering items

Add the Toor Dal & Raw Mango (boiled & hand smashed) in the Tempering

Let the Mango-Lentil mixture simmer till reduced to a thicker consistency
Sprinkle Coriander Leaves

Serve Fresh with Steamed Rice, Pickle, Dry Vegetable preparation, Simple Andhra Style Stew (Charu/Rasam), Curd!


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