June 2 might have been the day that India got her 29th state, Telangana, but while a border has been drawn between us, food will always continue to unite us across the lines. Keeping that in mind, we bring you simple vegetarian recipes from Andhra Pradesh and Telangana, from YouTube chefs and bloggers, Sanjay Thumma and Nagalakshmi.
TELANGANA RECIPES
Sarva pindi roti
Ingredients
1 bunch curry leaves
1 tbsp sesame seeds
1 tsp ginger garlic paste
1 tsp red chilli powder
1 onion
1/2 cup channa dal
Just a little bit of oil
250 gm rice flour
Salt as needed
3 green chillies, chopped
Water as needed
Method:
Soak channa dal in water for 30 minutes. In a bowl, add the channa dal, ginger garlic paste, onion, salt, red chilli powder, sesame seeds, curry leaves, green chillies and rice flour. Mix well and add enough water. Heat a little oil in a pan and take a handful of dough and make a ball. Spread over the pan equally. Make small holes all over and add oil to it. Then cover it with a lid and cook over a slow flame till it gets a golden brown colour. Both sides can be cooked if needed.
Pachi Pulusu
Ingredients
Sugar as required
Curry leaves
Red chillies, dried
Coriander leaves
Salt as required
Oil for tempering
Cumin seeds
Mustard seeds
1 tsp sesame seed powder (optional)
3 green chillies
1 cup tamarind juice
1 small onion, chopped
Method:
Soak tamarind in water for 20 minutes, then remove the juice in a bowl. Roast green chillies over a flame till it changes colour. Crush the green chillies with your hand and add onions and salt. Add the mashed green chillies, onion and salt mixture to tamarind juice. For tempering, heat oil in a pan and add mustard seeds, cumin seeds, dried red chillies and curry leaves. Add the mixture to the tamarind juice. Lastly, add chopped coriander leaves, sesame powder and sugar if required.
Andhra Pesarattu
Ingredients:
1 cup whole green moong
1/4 cup raw rice
A small piece of ginger
A small bunch of coriander leaves
2 cloves of garlic (optional)
2 green chillies
2 tbsp of oil, for making
the pesarattu
1/4 cup of minced onions for garnish (optional)
Method:
Soak the moong dal and rice together for at least four hours or overnight if possible. Grind it together with rest of the ingredients and some salt and water. The batter will be coarse and you can adjust the thickness to your preference, don’t make it too watery, it should just be thicker than the regular dosa batter. Heat a tawa and spread one ladleful of batter as you would do while making a dosa. You can also spread it thinner for a crisper version. Add a little bit of oil and spread the minced onions on top.
Thick Gongura Dal
Ingredients:
4 cups chopped gongura leaves
1/2 cup toor dal, soaked for at least an hour
1 chopped onion
4-5 green chillies
A pinch of turmeric
Salt to taste
2 tsp oil
For tempering/tadka
1/2 tsp channa dal/kadala paruppu
1/2 tsp urad dal/ulutham paruppu
1/4 tsp mustard seeds
1/2 tsp cumin seeds
A few curry leaves
A generous pinch of asafoetida
1 tbsp oil
Method:
Heat two tsp oil and add onions and slit green chillies. Fry until transparent and pink — 2 to 3 minutes. Add the chopped gongura leaves and fry for another 3 minutes. Sprinkle with salt and turmeric powder and add the soaked toor dal. Mix well and let it cook (make sure you cover it) on sim for 25 to 30 minutes. Sprinkle some water if necessary. Once the toor dal is cooked – soft yet holds its shape – remove from fire. Heat oil for tadka and add the mustard seeds and jeera first. When the seeds pop, add the dals. Once they are golden brown, add the curry leaves and hing and mix well. Add the dal mixture to this and combine well. Add salt according to taste.
