Pesarattu, also known as Moong Dal Dosa, is a popular and nutritious South Indian dish made from green gram (moong dal). Here's a recipe for making Pesarattu: Ingredients: 1 cup whole green gram (moong dal), soaked for 4-6 hours 2-3 green chili peppers, chopped (adjust to taste) 1 inch ginger, grated 1 small onion, finely chopped A handful of fresh coriander leaves, chopped Salt to taste Oil or ghee for cooking Instructions: Drain the soaked moong dal and rinse it thoroughly. In a blender, grind the soaked moong dal along with chopped green chili peppers and grated ginger. Add a little water as needed to make a smooth batter. The consistency should be slightly thicker than regular dosa batter. Transfer the batter to a mixing bowl. Add chopped onions, chopped coriander leaves, and salt. Mix well. Heat a dosa tava or non-stick skillet over medium heat. Grease it lightly with a few drops of oil or ghee. Pour a...
Gutti Vankaya Kura is a popular traditional dish from South Indian cuisine, particularly Andhra Pradesh and Telangana. It's made with small eggplants that are stuffed with a flavorful mixture of spices and cooked in a rich gravy. Here's how I make it:
Ingredients:
For the stuffed eggplants:
- Small eggplants (about 10-12)
- 1 cup roasted peanuts (coarsely ground)
- 2 tablespoons sesame seeds (dry roasted)
- 2 tablespoons desiccated coconut (optional)
- 1 tablespoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- Salt to taste
- A pinch of turmeric powder
- 2 tablespoons tamarind pulp
For the gravy:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- Few curry leaves
- 1 medium onion (finely chopped)
- 2 medium tomatoes (finely chopped)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- Salt to taste
- Chopped cilantro for garnishing
Instructions:
- Wash the eggplants and make a cross-shaped incision at the base without cutting through the top.
- In a bowl, mix the roasted peanut powder, sesame seeds, desiccated coconut (if using), red chili powder, coriander powder, cumin powder, salt, turmeric powder, and tamarind pulp to make the stuffing.
- Carefully stuff the eggplants with this mixture. Any remaining stuffing can be set aside for the gravy.
- Heat oil in a wide pan. Add mustard seeds and let them splutter, then add cumin seeds and curry leaves.
- Add chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and sauté until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft and oil starts to separate.
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- Gently place the stuffed eggplants into the pan. Cover and cook for a few minutes on low heat.
- Add any remaining stuffing and a little water. Cover and cook until the eggplants are tender and the gravy thickens.
Garnish with chopped cilantro and serve hot with steamed rice or Indian bread (roti).
Enjoy your delicious Gutti Vankaya Kura!