Coconut sevai
Ingredients • Rice noodles – 200gms • Water – about 1.5 liters • Salt – as per taste For Seasoning: 1. Grated coconut – ½ cup 2. Mustard seeds – ½ tsp 3. Urad dal – 2 tsp 4. Cashew nuts – 1 tbsp 5. Green chilies – 4 6. Curry leaves – 2 strings 7. Asafetida – a pinch 8. Oil – 1.5 tbsp 9. Salt – as required Preparation 1. Cook the...
Punugulu
Ingredients •Urad dal-1 cup •Rice-2 cups •Salt-1 tsp •Cumin seeds-1 tsp •Green chili- 2 chopped •Curry leaves- 9-10 •Cilantro- ½ cup •Oil for deep frying Preparation Soak urad dal and rice separately in water for 6-7 hrs. Grind urad dal and rice separately in a blender and make a thick batter and mix it well along with salt and cumin seeds and ferment it overnight. Add green chili,...
Coconut Chutney
Ingredients • 3 Tbsp fried chana dal (puttu kadalai) or chana dal • 1½ C freshly grated coconut • 1 dried red chili • 1 small green chili • 1½ Tsp piece of tamarind • 1 Tsp salt • ½ Tsp sugar • ¼ C water • 1 Tsp oil • 1 Tsp black mustard seeds • 1 Tsp urad dal • ¼ Tsp yellow asafetida powder • 8-9 fresh curry leaves Preparation...
Green Beans with Coconut
There are innumerable popular green bean and coconut variations in Hyderabad’s Vaishnava kitchens, this one from the home of S.K.Sethi. The contrast of bright green beans against snow-white coconut speckled with black mustard seeds and reddish urad dal makes this an attractive yet simple dish. For extra protein, if you do not have urad dal, use 3 table spoons (45 ml) of chopped peanuts. You can steam the beans ahead of...
Pomegranate Rice
Ingredients • Rice – 1 cup • Pomegranate – 1 small (Ripe and Red) • Green chilies – 3 • Red chilies – 2 • Cashew nuts – 1 tbsp • Curry leaves – few • Oil – 2 tbsp • Salt – as required For Seasoning: • Mustard seeds – ¼ tsp • Black gram dhal – ½ tsp • Bengal gram dhal – ½ tsp •...