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Vankaya Kothimeera Kura and Tamatar Pappu - Simple Andhra Meals Recipe


We are starting with the second week of Blogging Marathon #42 and for this week I chose the South Indian Meal Dishes.
Today's state is Andhra and I am sharing you a simple dhal with tomato and brinjal/eggplant curry with  flavorful coriander paste.
The brinjal/eggplant curry can be served as an accompaniment or can be mixed along with the white rice.The recipe I noted from one of my close friend.As I always try new eggplant recipes,this one caught my attention and tried it.It came out so delicious and enjoyed it a lot,lets move on to the recipe........................

                                             
                                   Tomato Dhal/Tamatar Pappu

Basic Information

Preparation Time 5 minutes
Cooking Time 20 minutes
Serves 3

 Ingredients


IngredientQuantity
Toor dhal/thuvaram paruppu1/2 cup
Onion(finely chopped)1(medium size)
Tomato(finely chopped)3(large size)
Garlic/poondu(chopped)3 fat cloves
Green chilly/pachamilagai4-5(slit)
Turmeric powder1/4 tsp
Tamarind/puli(optional)small gooseberry
size
Curry leaves/karivepillaifew leaves
Salt1 1/4tsp
Oil2 tsp
Ghee/nei1 tsp

For the tempering

IngredientQuantity
Mustard seeds/kadugu1/2 tsp
Urad dhal/uluthamparppu1/2 tsp
Cumin seeds/jeeragam1/4 tsp
Asafoetida/perungayama pinch
Dried red chilly/varamilagai2(broken)

Method
  • Pressure cook the dhal for 3-4 whistles in a medium flame.Soak the tamarind in 1/4 cup of water and extract it.
  • To the cooked dhal add the onion,tomato,green chilly and salt.Pressure cook it for another 2 whistles.
  • Once the pressure subsides give it a mix and add the tamarind water.Let it boil for 2 minutes.
  • Meanwhile in a pan heat the oil and ghee,do the tempering with the given ingredients and add the chopped garlic,curry leaves.Fry it till golden and add it to the dhal mixture.Cook it for a minute and put off the flame.



Serve it with rice.

                                                 
                          Vankaya Kothimeera Kura

 Basic Information

Preparation Time 10 minutes
Cooking Time 15 minutes
Serves 3


Ingredients
IngredientQuantity
Small round eggplant/kathirikkai6-8
Coriander leaves/kothamalli1 cup(loosely packed)
Green chilly/pachamilagai2
Tamarind/puli1/2 inch piece
Ginger/inji1/2 inch piece
Turmeric powder1/4 tsp
Coriander powder/dhaniya podi1/2 tsp
Curry leaves/karivepillaifew leaves
Salt1 1/4tsp
Oil1 tbs
Coconut(grated)2 tbs

For the tempering

IngredientQuantity
Mustard seeds/kadugu1/2 tsp
Urad dhal/uluthamparppu1/2 tsp
Cumin seeds/jeeragam1/4 tsp
Asafoetida/perungayama pinch
Dried red chilly/varamilagai2(broken)

Method


  • Cut the eggplants to half,then slice each half to 4-5 pieces and put it in water to prevent browning.Grind the coriander leaves,green chilly,ginger,tamarind to a bit coarse paste,keep it aside.
  • Heat a pan with oil and do the tempering with the ingredients and add the sliced eggplants.Saute it till it changes the color.
  • Now add add the turmeric powder,salt to it and saute it for a while,now add the coriander paste and mix it well.Sprinkle little water if needed,cook it covered in a medium flame till the eggplants get tender and soft but not mushy.
  • Add in the grated coconut and sprinkle the coriander powder and keep it in the flame for a minute and put off the flame.



Vankaya Kothimeera Kura is ready.


Serve it as an accompaniment or mix it with white rice.


Enjoy..............................................


Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #42 here.




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