Vanchina Chaaru, Kura

Thank you to all our blog viewers and hope you continue to encourage the blog and us in the same way. Yes, we write our 50th recipe and are glad to share our celebration with each and every one of you.

As the 50th post, we decided to bring to you a completely traditional Karnataka and Rayalaseema recipe, or rather recipe(s) of Vanchina chaaru and kura. Called Baggisida saaru mattu palya in kannada, this is a dual recipe of a rasam and curry, complementing each other while cooking and supplementing each other when had. Vanchina or baggisida in telugu and kannada respectively mean drained or strained. So ideally the name translates to strained rasam and curry.

The rasam and curry can be made using any of the following:

French beans

Horse gram (kulathi/ulavalu/huruli)

Flat beans (toovar lilva/anapaginjalu/ avrekaayi) .

These are found in Karnataka especially during the winter season.

Amaranth(thota kura/dantu kura/Dantina soppu). Dantina soppu/leaves are abundantly available only in Karnataka and the areas bordering Karnataka in AP and Tamilnadu. Thota kura is generally available in AP and is a variety of dantina soppu itself.

We have used dantina soppu to make the curry and rasam as this is the most popularly used vegetable for this recipe. The other veggies mentioned above can also be tried though and will taste equally awesome.

Preparation time: 20-25 mins

Serves: 2

Ingredients:

For Curry/kura/palya:

French beans/Horse gram/Flat beans/Amaranth 1 cup

Split Pigeon peas (toor dal/kandipappu/Thogari bele) 1 cup (100 gms)

Finely chopped onion (ullipaya) 1

Mustard seeds 1tsp

Cumin seeds 1tsp

Black gram (urad dal/uddin bele) 1 tsp

Red chilles 2-4

Fresh and chopped coriander 1 bunch

Curry leaves 4-5

Refined cooking oil 2 tsps

Pinch of Turmeric

Salt to taste

Fresh and grated coconut to garnish.

For Rasam/Vanchina chaaru/Baggisida saaru:

Cumin seeds(jeera/jeela karra/jeerige) 1/2 tsp

Grated fresh coconut(pachi kobbari/hasi kobbri) 1 tsp

Coriander seeds(dhaniyalu/ kottambri beeja) ½ tsp

Chopped small Onion (ullipaya)1

Green chilli 1

Pinch of Tamarind ( chintapandu/hunasehannu)

Pinch of Asafoetida

Ghee 2 tsps

Mustard seeds 1 tsp

Red chillies 2

Curry leaves 4-5

Salt to taste

When thota kura is used, a blob of jaggery can be used. If other veggies including dantina soppu are used, there is no need to use jaggery.

Method:

Pressure cook pigeon peas and the Amaranth leaves together upto 3 whistles. While keeping in the cooker, ensure there is enough water to strain out later.

Once done, Strain the water and keep aside the dry mixture and water as separated.

Curry:

In a pan/kadai(bandli/mookudu), heat 2 tsps of oil. Add mustard seeds and once they splutter add black gram, cumin seeds, red chilli, curry leaves, coriander, pinch of turmeric and the chopped onion and sauté.

Add the pressure cooked dal-vegetable mix (dry now as all the water is already strained) and mix well.

Add salt to taste , mix and leave for 2mins. Switch the stove off and garnish with freshly grated coconut.

Curry/kura/palya is done.

Rasam:

Grind into a fine paste: Cumin seeds, grated fresh coconut, coriander seeds, chopped small onion, green chilli, pinch of tamarind, pinch of asafoetida (hing/inguva)

Now in a vessel take the strained water kept aside previously, add salt to taste and the above ground paste and allow to boil up to 2-3 times. (Incase thota kura is used, please add a blob of jaggery (bellam/bella) also.)

In a pan/kadai add 2 tsp ghee. Once hot add mustard seeds, red chillies and curry leaves.

Season the rasam with this tempering.

Vanchina chaaru or baggisida saaru or the strained rasam is done.

Highly nutritious and one of the best options for the diet conscious , vanchina chaaru kura should be mixed with rice and had ideally. We can also have the rasam as soup and the curry with rotis. However the best way to have vanchina chaaru kura is to mix the rasam, curry, rice and a tsp of ghee and crunch papads along.

Boondi ladoo

Boondi laddoo is the most common sweet and yet complicated to make. Sravana masam is here and so is the season of vrathams. Boondi laddoo is one of the sweets generally made as a part of the festivities.

Preparation time: 35-45 mins

Ingredients:

Chick pea flour

(Besan/senagapindi) 1 cup

Sugar 1 cup

Cardamom powder 1tsp

Raisins 5-6

A ladle with holes/ stainer.

Refined cooking oil 1 cup

Method:

To make boondi, mix the chick peas flour with water to make a dough of dosa dough consistency.

Heat oil in a kadai/pan. Hold the ladle/stainer over the pan. Drop the dough over the ladle so that it shall fall through the ladles in the form of small drops. Remove the boondi immediately.

Instead of the above method, boondi readily available in the market can also be used.

In another vessel, make semi-liquid syrup of sugar by heating water and adding the cup of sugar to it. Add a tsp of cardamom powder and a few raisins.

Add the boondi to the sugar syrup and mix well. Leave to cool and make balls of the mixture.

Boondi laddoo is done. Sweet and munchy, boondi laddoo is an all time favorite of any and everyone.

Paneer Takkali

Happy birthday amma. We love you.

Paneer curry is a gravy recipe. Spicy and saucy, it is best when in a mood to indulge and the tummy wants to feel more than full.

Preparation time: 20 – 25 mins

Serves: 2

Ingredients:

Paneer cubes 1 cup (10-12)
Finely chopped onion 1
Tomatoes 2
Milk ¼ cup
Corn flour 2-4tsps
Cloves(laung/lavangam) 2
Refined cooking oil 4 tsps
Cumin seeds(jeera/jeelakarra) 1 tsp
Red chilli powder 2tsps
Garam masala powder 1 tsp
Pinch of turmeric
Salt to taste

Method:

Paneer is a kind of Indian cheese used in starters, snacks and main course recipes available in most supermarkets. It is a good source of proteins too. Cut into average sized eatable cubes.

Grind together to make a fine paste the tomatoes, corn flour, milk and cloves.

In a pan/kadai(bandli/mookudu), heat oil. Add a tsp of cumin seeds and chopped onion and sauté until they are transparent.

Add the paneer cubes and sauté for 2 mins. Add a pinch of turmeric and sauté.

Add the ground tomato paste and mix well. Allow to cook for 5-7 mins. Incase there is a need, add required measure of water and leave to cook.

Once the gravy is well cooked, add red chilli powder, garam masala powder and salt to taste and mix well. Leave for 2 mins to cook and switch the stove off.

Paneer curry is done. Paneer curry tastes great with any flavored rice. Needless to say, it tastes awesome with phulkas or hot parathas.

Masala Vadas

The Rains have arrived (at least in Mumbai and the South of India) and it is the time when the tongue, more so the heart yearns for something hot, crispy and yummy. Masala vadas are one of such spicy snacks.

Preparation time: 40-45 mins





Ingredients:

Bengal gram (Senagabedalu/chana dal) 1cup
Green gram (Pesara pappu/moong dal) 1/4th cup
Finely chopped Onion (ullipaya) 1
Chopped Mint leaves (pudina) 10-12(2 strands)
Chopped Coriander (Kotmeera/Dhania) 2 strands
Curry leaves(karvepak) 5-6
Finel chopped ginger(allam) 2 tsp
Green chillies 2-4
Cinnamon stick(Dalchinchakka/Dalchini) 1
Cloves(lavangam/laung) 2
Salt to taste
Refined cooking oil 1 cup

Method:

Wash and soak for half an hour the chick peas and green gram.

Grind in to a coarse paste chickpeas, green gram, cinnamon, clove, green chillies and salt to taste.

To this add finely chopped onions, mint leaves, coriander, curry leaves, ginger and mix well to make the masala vada mix.

Take medium sized balls of the mix and pat slightly to make thick, medium sized, disc shaped cakes.

Deep fry the above in pre heated oil. (Generally, the vadas are first semi fried in pre heated oil and fried completely again just before serving to make cooking and serving easier and retain the crispiness).

Hot and crisp Masala vadas or masala garelu as they are referred to in telugu are done. They can be complimented with any of the chutneys like mint chutney, mango chutney, tomato chutney, ginger chutney, coconut chutney or tomato sauce and chilli sauce. Not to forget a hot cup of well brewed coffee or tea to sip along, making the rain the most enjoyable experience.

Kothimeera Vankaya/Coriander Stuffed Brinjal

This is typically an Andhra recipe. Of course Amma makes the tastiest kotmeera vankaya. This is our first recipe with the small round brinjals. Can’t say more, as kotmeera vankaya speaks for itself.

Serves 2

Preparation time 20-30 mins

Ingredients:

Small round brinjals (gundu vankaya/badnekay/chote baingan) 5-6
Fresh Corainder (kotmeera/dhania) 1 bunch(10 strands)
Green chillies 2
Refined cooking oil 4-6tsp
Cumin seeds(jeera) 1 tsp
Mustard seeds 1 tsp
Pinch of tamarind (chintapandu)
Salt to taste

Method:

Wash the brinjals. Chop the stems. Make a plus shaped cut on the bottom of the brinjals. Please look into the brinjal and throw off any spoilt ones. Keep the cut brinjals in water or they turn black.

Grind into a fine paste washed and chopped coriander, 2 greenchillies, a tsp of cumin seeds, a pinch of tamarind and a pinch of salt. Keep aside.

There are three ways in which kotmeera vankaya is made. Depending on the preferences, either method can be used.

Method 1:

In a pan/kadai(bandli/mookudu), add 5 tsps of oil. Add a tsp of mustard seeds and the wiped brinjals (as water in oil will mean oil splutters all over).Add a pinch of salt (keeping in mind the salt already added to the coriander mix).

Keep tossing and allow the brinjals to cook till they change color and turn soft. This may take around 7-10 mins on simmer.

Add the Coriander paste and mix well. Leave for 5 mins to cook on simmer.

Method 2:

Shallow fry the brinjals in oil and keep aside.

In a pan/kadai(bandli/mookudu) add 2 tsps oil and the mustard seeds. Allow them to splutter.

Add the fried brinjals and the coriander paste and allow to cook for 5 mins on simmer.

Method 3:

Stuff the coriander paste into the brinjals. Keep aside.

Either use method 1 or method 2 to cook. Add the remaining paste and allow to cook for 5 mins. Kotmeera vankaya is done.

Kotmeera vankaya made in any of the three ways above will taste the same and thus awesome.

Kotmeera vankaya is a semi gravy green dish and can go well with any of the Indian bread of flavoured rice. The Andhra way of having it is however mixing the curry with plain hot rice and a tsp of ghee. We cherish even having just kotmeera vankaya.

Mughalai Green peas pulao

On a personal note, we wish Amma and Nana a very happy Wedding anniversary.. :)

Simple and light to the stomach, the method in which Mughalai peas pulao is made makes it healthy too. Mughalai Peas pulao is a flavored rice item includable in the main course, especially when the guest list is huge as it takes less effort and time but tastes awesome.

Preparation time: 40-45 mins

Serves 2

Ingredients:

Raw rice (Basmati or any long variety rice) 2 cups/400 gms
Green peas (Batani) 1 cup/100 gms
Chopped/slit Green chillies 2-4
Bay leaf 2
Cloves (lavangam/laung) 2
Cardamom (yallakai/elaichi) 2
Cinamon Stick (dalchinchaka/dalchini) 1
Cumin seeds 1tsp
Ghee 2 tsp
Milk (paalu) 1 cup
Fresh and chopped coriander 2-4 tsps
Salt to taste

Cashews/babycorn/red pepper/yellow pepper to garnish


Method:

Fresh green peas any day will taste fantastic. Now a days the frozen green peas available in the supermarkets is easier to use and time-saving. Either can be used.

Wash and soak the Basmati rice or any long rice for 20 mins.

In a cooker/vessel, for the soaked rice, add 2 green chillies, cloves, cardomom, Cinnamon stick, 1 bay leaf. Add 1 cup of milk and the remaining water (generally we use one and a half cups of water for cooking one cup of basmati rice into pulao. Accordingly for 2 cups of rice, it should be 3 cups of water. Since 1 cup of milk is added, the remaining that is 2 cups of water in this case. Accordingly water shall be added depending on the portion of rice being cooked.). Add a pinch of salt and close the lid. Pressure cook up to 2 whistles.

In a separate vessel/kadai/pan ( bandli/mookudu), add 2 tsps of ghee. To this add 2 green chillies (only if spicy rice is preferred), 1 bay leaf and 2 tsps of cumin seeds. As the cumin seeds splutter, add a cup of green peas and salt to taste (keeping in mind the salt already added to the rice) and allow to cook. This may take around 5 mins on simmer.

Switch the stove off and add the cooked rice mix. Add fresh and chopped coriander and mix once. Mughalai green peas pulao is ready. Garnish with ghee roasted cashews or long slit babycorns/red pepper or yellow pepper.

Mughalai green peas pulao is a main course dish and can be supplemented by any of the gravy curries, raithas or just plain thick curds and green salad.

Corn Masala

Corn is a very nutritious and healthy food. Now a days frozen sweet corn is also available in most of the super markets. Corn Masala is a spicy gravy curry.

Preparation time: 15-20 mins

Serves 2

Ingredients:

Boiled corn/sweet corn 2 cups/100 gms
Finely chopped onion 1
Finely grated/chopped tomato 1
Finely chopped green chilly 1
Finely grated ginger 1tsp
Refined cooking oil 2-4 tsps
Garam masala ½ tsp
Curry Masala 1 tsp
Pinch of turmeric powder(Haldi/pasupu)
Salt to taste




For Curry masala:

Pinch of turmeric powder
Pinch of red chilli powder
Pinch of coriander powder (dhania powder)
Pinch of Cumin powder (jeera powder)
Pinch of mustard powder
Pinch of fenugreek powder (methi powder)
Pinch of powdered bay leaf, clove, cardamom and poppy seeds
Pinch of asafoetida (Hing)


Method:

Incase of fresh corn or frozen uncooked corn, boil the corn. In case of frozen pre-cooked corn, it can be used as it is.

Grind together all the powders mentioned above to make curry masala. Instead the curry masalas available in the market can also be used. We prefer making the powder at home as it adds a fresh flavor to the curry. The powder can be stored in a dry place and used for other curries as well.

In a kadai/pan(bandli/mookudu), heat oil and add chopped onion, green chilli and ginger. As the onions turn golden brown, add a pinch of turmeric and the chopped tomatoes. Add salt to taste and allow the tomatoes to cook. This will take around 2 -4 mins.

Add a tsp of the above ground masala/curry masala, half a tsp of garam masala , a pinch of red chilli powder( only if extremely spicy curry is preferred) and mix. Leave for 5 mins for the masalas to cook. Add water, if required to make gravy.

Add the boiled corn and mix.

Corn Masala is ready to serve hot with any of the Indian bread or flavored rice. We tried this at Reena’s place with rotis and later at home with Mughalai Green Peas Pulao that’s coming up next.

Tamarind Rasam/Chinta Chaaru

Chinta Chaaru or Tamarind rasam is a sweet and tangy rice supplement, that is best to include in the menu, either when all the other dishes are heavy or when the lightest or simplest menu is preferred. The chociest food for children as its not very spicy and easy to gulp down.

Preparation time 10 – 15 mins

Serves – 2

Ingredients:-

Tamarind (Chinta pandu) 1 medium sized ball
Jaggery (Bellam ) 1 medium sized cube
Rasam Powder 1 tsp
Ghee 2 tsp
Cumin seeds(Jeera ) 1 tsp
Curry leaves 4-5
Pinch of Asafoetida (Hing/inguva)
Salt to taste
Fresh and finely chopped coriander to garnish.

Method:

Tamarind and Jaggery should be taken in equal proportions and soaked together for 10 minutes.

Add salt to taste and boil on the stove for 2 minutes. Now add a spoon of Rasam powder. Leave to boil for 2 minutes. Switch the stove off.

In a kadai / Pan add 2 tsp ghee.Once hot add cumin seeds , curry leaves, and pinch of asafoetida( hing)

Season the Rasam with the above tempering and garnish with fresh coriander.

Tamrind rasam /chinta chaaru tastes awesome when mixed with rice with a tsp of ghee and crispy papads to munch along.