Kaayi Regi palla pachadi/Raw ber chutney

Regi pandu is called ber in hindi, elachi hannu in Kannada, ilanthai pazham in Tamil and Indian jujube or Indian plum/dates in English. A seasonal fruit hits the markets around mid October and is available until early march. We have already posted a chutney recipe with the ripe fruits: regi palla pachadi. We now use the semi-ripe fruit referred to as doraga unde regipandu in Telugu. Therefore, for this recipe, we need fruits that are not very raw and not too ripe. They have to be half-ripe, and these are mostly available during the months of November -December.

Ingredients:

Semi-ripe Indian Jujubes (Doraga unna regipandu) 250 gms

Red chillies 14

Green chillies 5

Cumin seeds (jeera/jeelakarra) 2 tsp

Black gram (Urad dal/uddipappu) 2 tsp

Refined cooking oil 4-5 tsp

Mustard seeds (rai/aavalu) 1 tsp

Bengal gram (chanadal/senagabedalu) 1 tsp

Curry leaves 4-5

A pinch of asafoetida

Salt to taste

Method:

Take the semi-ripe jujubes and de–seed them. Do not peel. In the process, they are cut to small pieces.

Dry roast 10 red chillies, 5 green chillies and a tsp each of cumin and black gram each separately in a drop of oil and set aside to cool. Once at room temperature grind them all to a fine powder.

Heat oil and fry the jujubes for around 10 minutes on low flame. When the fruits feel cooked, set aside to cool.

Add to the blender the fried jujubes, above ground masala and salt to taste. Blend to a fine paste.

Heat oil and add 4 red chillies and mustard seeds. As they pop, add a tsp each of Bengal gram, black gram and cumin. Add curry leaves and a pinch of asafoetida.

Season over the jujube paste and mix well.

Kaayi regipalla pachadi is a great rice supplement and tastes well as a brown bread or Indian bread spread. Instant chutney, it shall stay good for a couple of days if refrigerated. Get going to the nearest store, pick the jujubes and enjoy fruity and spicy chutney.

Apple obbattu/Apple puran poli/Apple bobbatu

We wish you and your family a great and de’light’ful Diwali.

Beginning this Diwali, Thrillingtreats is available on Flickr and Youtube too.

Puran poli or obbattu, bobattu, hollige is a popular Indian sweet. We have given it an apple touch this Deepavali. Here’s how:

To watch how the apple obbattu is made please click here.

 

Preparation time: 45 mins to 1 hour

Ingredients:

Apples 2

Bengal gram (Chana dal/Senagabedalu) 1 cup

All purpose flour (maida) 11/2 cup

Ghee 1 tbsp

Refined cooking oil 1 cup

Method:

Add ghee to the flour and mix to dough with water as required. Take lumps and make balls, cover and set aside for an hour.

In the meanwhile, pressure-cook the Bengal gram to 5 whistles or boil until soft and mash-able.

Chop and blend the apples to a fine paste. The paste is a little syrupy, but not to worry.

For the filling, mash the Bengal gram well. Add the apple paste and mix well. Take small lumps, roll into balls or laddus, and set aside.

Take butter paper/wax paper/milk polythene/almond tree leaf/banana leaf or any other glossy polythene. Grease the polythene/leaf with oil and grease your hands as well.

Pat dough flat. Place the filling in the centre; pull the edges together to make a stuffed ball and pat/bail flat again like a parantha.

Fry on a pre-heated tava/pan. Flip to fry evenly on both sides. Repeat for more polis or obattus.

Apple obbattu is a sugarless/jaggery-less recipe. So how sweet the obattu will turnout depends totally on how sweet the apples used are. Also, It is advisable not to add cardamom or almond powder as it will kill the apple flavor in the obattu.

Ideally served with sweetened almond or saffron milk, apple puran poli or apple obattu will make this Diwali fruitlicious.

We once again wish all of you a dhamakedaar Diwali. Burst crackers, but keep in mind the environment and enjoyyy.

Coconut Dal/Kobbari pappu

Fresh coconut is a favorite of most South Indians. Neeharika in particular can have any number of them. She in fact visits temples only for the half piece of coconut or kobbari chippa as it is called in Telugu. Coconut dal is made more during festivals at home, thanks to the number of coconuts we break for the puja/vrath etc. and then keep wondering what to do with so much of coconut. Coconut dal is not just about coconuts but is also very good for digestion and highly nutritious.  

Preparation time: 25-30 mins

Serves: 2

Ingredients:

Fresh and grated coconut (pachi kobbari) 1 cup
Pigeon peas (toor dal/kandipappu) 1 cup
Refined cooking oil 2 tbsp
Mustard seeds (rai/aavalu) 1 tsp
Cinnamon stick (dalchini/dalchinchakka) 1
Cumin seeds (jeera/jeelakarra) 2 tsp
Coriander seeds (dhania seeds/dhanialu) 1tsp
Pepper 2 tsp
Green chillies 2
Curry leaves 4-5
Pinch of asafoetida (hing/inguva)
Pinch of turmeric (haldi/pasupu)
Salt to taste
Fresh and chopped coriander for garnish

Method:

Finely grate the coconut and set aside. Finely chop coriander, green chillies.

Add turmeric and pressure-cook/boil the pigeon peas to 4 whistles or until cooked.

Dry roast and grind to a coarse or fine powder pepper, coriander seeds, cinnamon stick and cumin seeds.

Heat oil in a pan/kadai (bandli/mukudu) and add the mustard seeds, chopped green chillies, curry leaves and a pinch of asafoetida.

Add the cooked pigeon peas, water (if required) and cook to a soft and well-mashed dal. Add the above ground coriander and pepper powder, salt to taste and chopped coriander. Mix and leave to cook for another couple of minutes.

Before serving add a full cup of grated coconut and mix well. Coconut dal complements both rice and any Indian bread. A must inclusion in the daily menus, especially because it is a good digestive containing the essential fats and proteins.

Pullatlu

Its Atla tadde or the Telugu version of Karva chauth today. Wonder how many of us really have the opportunity to pray peacefully thanks to Sandy and Nilam. We however just need a reason to celebrate dosas. So, here’s wishing all the girls a great attla taddi.

Pullatlu translating to tangy dosas is another of the typically Andhra recipes. Tangy, fluffy and crispy, this is a must try dosai any day.

Ingredients:

Sour yoghurt/curds (pullati perugu) 1 cup
All purpose flour (maida) 1 cup
Rice flour (biyyampindi) 1 cup
Semolina (bombay rava) 2-3 tbsp
Onion 1
Coriander 4-5 strands
Green chillies 2-4
Refined cooking oil few tsps
Salt to taste

Method:

Note that we use grated carrot instead of onion during festivals.

Finely chop the onion, green chillies and coriander.

Take flour and rice flour in 1:1 consistency. Mix well.

Add this mixture to the sour yoghurt/curds. Add the finely chopped onion, coriander, green chillies, semolina and salt to taste.

Mix well to a dosa batter of milk shake consistency.

Heat a pan/tawa and pour a cup of the batter in circular motion. Add a tsp of oil through the circumference and leave the dosa to bake. This should take around 6-8 mins on medium heat. Flip the dosa carefully and leave to bake for another couple of minutes. Continue the process to make more pullatlu.

Hot pullatlu make a great combo with any of the chutneys or pickles. Do try it with the peanut and onion chutney mentioned below.

Ah! The storms, heavy rain and breeze, chilly weather everywhere. Hot and crisp dosas with slightly baked onion and spicy chillies tickling the tongue is the only way to pep up. Not to forget some steaming hot filter coffee though. Enjoy the weather and the pullatlu.

Palli Ulli pachadi/Groundnut and Onion chutney

Peanuts and onion, the combo itself sounds so crackling. The chutney too is. Ideal for dosas, here’s the recipe:

Preparation time: 15-20 mins

Serves: 2

Ingredients:

Groundnuts (palli/moongphali) 1 cup
Onion (ullipaya)1
Green chillies 2
Cumin seeds (jeelakarra/jeera) 1 tsp
Chopped coriander ½ cup
Refined cooking oil 2 tbsp
Black gram 1tsp
Mustard seeds 1 tsp
Red chillies 2
Curry leaves 4-5
Pinch of asafoetida
Salt to taste

Method:

Roast the peanuts and set aside to cool.

Chop the onion, green chillies and coriander.

In a spoon of oil fry the onion, green chillies and coriander for a couple of minutes or until the raw smell is lost (ensure the onions don’t turn brown). Add cumin seeds, sauté once and set aside to cool.

Once at room temperature, grind together the fried onions, coriander, green chillies, cumin seeds and roasted peanuts to a fine and smooth paste.

Heat oil in a pan/kadai. Add red chillies and mustard seeds. As they pop, add black gram, curry leaves and a pinch of asafoetida.

Pour the seasoning over the above ground paste.

Peanut and onion chutney or palli ulli pachadi as it is referred to in Telugu makes a great combo with crisp n hot dosas. It goes reasonably well with idlis, vadas, phulkas and hot oiled rice too.

Otthu Shaavige payasa/Rice sevai kheer

A very happy Dussera to all of you. Let this Dussera bring you lots of happiness and prosperity.

We have written about ottu shaavige or rice sevai previously. Payasam or kheer is a simple sweet with this sevai and a quick one with a a traditional feel, ideal for a festival and perfect for this Dusshera. Also with eid-Al adha round the corner, shaavige payasa is a superb alternative for sheer kurma. 

To watch how the rice sevai kheer is made, please click here.
 
Preparation time: 10-15 mins

Ingredients:

Rice sevai 1 cup
Milk (Paalu) 1 cup
Sugar 1 cup
Cardamom (Elaichi/yellakai) 2
Ghee 2 tsp
Cashews 4-5
Raisins 4-5
Saffron (kesar) for garnish

Method:

Pour boiling hot water over the rice sevai and leave them to turn soft.

Boil milk. Add the softened sevai, sugar, cardamom, and leave to cook for a couple of minutes.

Heat ghee and roast the cashews and raisins. Garnish the kheer with the cashews, raisins and saffron.

Sweet and slurpy, shaavige payasa can be served hot or chilled.

Wishing everyone a Very grand Dussera, here’s another glimpse of our Golu/Bommala Koluvu:

Kadalai sundal/Chickpea salad

The most important days of Dussera are here and the festivities are on in full swing at home as well. With the dolls and friends dropping in to have a look, the days are just more fun. Some yummy sundal completes all the fun.

Preparation time: 10-15 mins

Serves: 2

Ingredients:

Chickpeas (kabuli channa/ senagalu) 1 cup (100 gms)
Green chillies 2
Cumin seeds 2 tsp
Chopped coriander 1/8th cup
Fresh and grated coconut 1/8th cup
Fresh and grated mango 1/4th cup
Refined cooking oil 1 tbsp
Mustard seeds 1 tsp
Black gram 1 tsp
Curry leaves 4-5
Pinch of asafoetida
Pinch of turmeric
Salt to taste

Method:

Soak the chickpeas over night or for around 10-12 hours. Add a pinch of turmeric and pressure cook to 7 or 8 whistles. Drain and set aside.

Heat oil in a pan and add mustard seeds, as they pop add green chillies, cumin seeds, black gram, curry leaves and a pinch of asafoetida. Pour this seasoning over the chickpeas.

Add fresh coconut, mango and coriander. Add salt to taste and mix well.

Serve as naivedyam to all the dolls. Here is another glimpse of our dolls:

Chintapandu pulihara and pulihara pulusu/Andhra Tamarind rice

With Navratri on, work has just tripled. We already have the Bengaluru version of puliyogre paste and puliyogre posted; this one is the Telugu version. Pulihara is a blessing in disguise especially during the festival season. With the dolls up this time as well, the pulihara paste or pulihara pulusu as it is referred to in Telugu came in as a savior, both on time and work.  

 

Thank you Bamma garu for this solution.

Pulihara pulusu/Tamarind rice paste

Tamarind (chinta pandu) 250 gm
Turmeric powder (pasupu) 1 tsp
Curry leaves 10-12
Green chillies 5-6
Jaggery 1 tbsp
Salt to taste

Method:

Soak tamarind in warm water until it turns soft. This should take around half an hour or more.

Do not squeeze the tamarind. Instead, add the tamarind and the water to the blender and grind to a soggy paste.

Pour into a pan and place on heat. Add turmeric powder, salt, green chillies, curry leaves and jaggery and leave to boil until the chillies are cooked. A distinct aroma will denote the cooked green chillies. Set aside.

When cooled to room temperature, store in an airtight container. Pulihara pulusu or paste stays good for around a month.

Pulihara

Ingredients:

Cooked rice 1 cup
Pulihara pulusu/paste 1 tbsp
Refined cooking oil 2 tbsp
Mustard seeds 1 tsp
Red chillies 4
Bengal gram 1 tbsp
Black gram 1 tbsp
Pinch of asafoetida
Salt to taste

Method:

Grease hot and cooked rice with oil and set aside.

Heat oil in a pan and add mustard seeds. As they pop, add red chillies, Bengal gram, black gram and a pinch of asafoetida.

Pour the seasoning over the rice. Add the pulihara pulusu/paste, adjust the salt and mix well to evenly spice the rice.

Pulihara is ready to be served.

A must in every Telugu home for any festival, we are enjoying pulihara almost every day this Navratri, thanks to the pulihara pulusu. Building the festive mood, here’s a glimpse of this year’s bommala koluvu/bommai golu/Bombe mane:

Beans sambar/Beans pulusu/Beans huli

Another of our regular sambar recipes, this one is high on nutrition content.

Preparation time: 20-25 mins

Serves: 2

Ingredients:

French beans 1/4th kilo
Pigeon peas (Kandipappu/toor dal) 1 cup
Sambar powder 1 tbsp
Ghee 1 tbsp
Mustard seeds 1tsp
Curry leaves 4-5
Sambar chillies 2
Tamarind 1 blob
Pinch of asafoetida
Salt to taste

Method:

Wash and cut the French beans, pluck off the fibrous strings on each side and cut to half a finger length pieces.

Add around a cup of water, cover and leave to boil. It should take around 10 to 15 mins.

Boil/pressure cook to 4 whistles the pigeon peas. Set aside.

When the beans feel cooked, add a spoonful of sambar powder, a blob of tamarind, cooked pigeon peas and salt to taste. Leave to boil until a soupy texture seeps in. This should take around 5 mins.

Heat ghee/oil in a pan. Add mustard seeds and as they pop, sambar chillies, a pinch of asafoetida and curry leaves.

 

Season the sambar with this tempering and garnish with grated coconut (optional).

Beans sambar will forever accompany ghee topped rice and papads.

Kakarakaya vepudu/Bitter gourd fry/Karela fry

Bitter gourd is a personal favorite but not really sought for at home. Bitter gourd fry however has changed the scenario. It is the most welcome curry on any day. 

To see how Karela Fry is made, please click here.

Preparation time: 10-15 mins

Serves: 2

Ingredients:

Bitter gourds (karela/kakarakaya) 2
Refined cooking oil 1 cup
Red chilli powder to taste
Salt to taste

Method:

Heat oil in a kadai/pan (bandli/mookudu).

Wash wipe and chop the bitter gourd into thin circles. The thinner the circles the crisper the fries.

Fry the circles in lots until they turn brown and crispy. Remove onto a tissue to drain out excess oil.

Sprinkle red chilli powder, salt and sugar (optional) to taste.

Hot, sour and crispy Kakarakaya vepudu or bitter gourd/karela fry is had with ghee-topped rice of course, that is the traditional way. It tastes great when dipped into thick yoghurt and munched away.

Brinjal onion sambar

Yes, Brinjals are a favorite and yes, we already have a couple of brinjal sambars up, but there is so much more to write about them. Call it Brinjal and onion sambar or Katrika vengayam sambar or Vankaya ullipaya pulusu or badanekai eerulli huli, as you like it, coz this one is popular in every south Indian home. Brinjal and onion sambar is another for the daily menus.

Preparation time: 20-25 mins

Serves: 2

Ingredients:

Brinjals (Baingan/vankaya) 1/4th kilo  

Onion (ullipaya) 1
Pigeon peas (toordal/kandipappu) 1 cup
Tamarind/tamarind paste 1 tsp
Sambar powder 1 tbsp
Ghee 1 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Curry leaves 1 tsp
Pinch of asafoetida
Pinch of turmeric
Salt to taste

Method:

Wash, add a pinch of turmeric to the pigeon peas and pressure cook to 4 whistles. Alternatively, boil/cook until soft and mash able. Set aside.

Cut the onion into cubes and the brinjal into half a finger long pieces.

Add around a cup of water to the onion and leave to boil for a couple of minutes. When the raw smell is lost and the onion peels begin to wither off, add the brinjals and stir. Cover and cook for around 10 mins until the brinjals feel cooked.

Add a full spoon of sambar powder and stir. Mash and add the pigeon peas and stir the sambar. Add salt to taste and stir again for a couple of mins.

Heat ghee/oil in a pan and add mustard seeds and sambar chillies (optional). As they pop add cumin seeds, curry leaves and a pinch of asafoetida.

Season the sambar with this tempering.

Mix soupy brinjal and onion sambar with a hot cup of ghee-smeared rice and munch along a few papads or some cabbage curry if a health freak.

Aloo bajji/Potato fritters

It’s getting cooler and the evenings have really been breezy and pleasant here in Dubai. What better time for some hot and crispy bajjis. And aloo bajjis, well they are universal favorites.

Preparation time: 10-15 mins

Serves: 2

Ingredients:

Potatoes (aloo) 2
Gram flour (besan/senagapindi) 1 cup
Cumin powder (jeera powder/jeelakarra podi) 1tsp
Red chilli powder/paste 1 tsp
Refined cooking oil 1 cup
Salt to taste

Method:

Peel and slice the potatoes into thin circles.

Heat oil in a kadai/pan (bandli /mukudu).

To the gram flour, add cumin powder, red chilli powder and a pinch of salt. Add water, whisk to a thick and consistent batter, and dip in the potato slices. Alternatively, add the dry gram flour mixture to the potatoes and beat well for the mixture to stick to the slices. Add water as required to smoothen to a batter. This way the potato slices are well coated.

Either way, once the potatoes are well coated/dipped into the batter, fry each slice in pre-heated oil until golden brown.

Remove onto a tissue to drain off excess oil. Piping hot aloo bajjis can be served with any of the chutneys and sauces. We south Indians include them in the festival menus as well. For now, dig into the crispy aloo bajjis while sipping hot ginger tea.

Korivi Karam

The name translates to dreadfully hot and implies fiery fire for the tongue. Korivi karam is a popular Andhra chutney that can be stored for long and thus referred to as niluva pachadi in Telugu. There is no dearth for spice with this one and a word of caution for the ones with a sweet tooth, this one’s not for you. The spice lovers, here you go:

Ingredients:

Ripened chillies 1 kilo
Tamarind (imli/chintapandu) 1/4th kilo
Salt 250 gms
Roasted fenugreek powder (methi powder/menthula podi) 3-4 spoons (20 gms)
Refined cooking oil 4 tbsp
Mustard seeds (rai/aavalu) 2 tsp
Pinch of asafoetida (hing/inguva)

Notes:

For this chutney, ripened chillies and not dried chillies are used. Red and ripe is mantra. Another suggestion is not to use hybrid ones. These are not as spicy as the homogenous ones and the chutney doesn’t last long.

The chutney should be made in a moisture free environment. Right from the utensils to the storage, ensure everything is clean and dry. The storage jars, in particular need to be airtight and moisture-tight too.

As mentioned, we need a moisture-free environment, so do not soak the tamarind. Use it as it is, dry and sticky.

Korivi karam is very spicy chutney, owing to the chillies. It is necessary to have a cup of buttermilk or plain cold yoghurt after enjoying this chutney, advisable to prevent acidity.

Method:

Dry roast (in a drop of oil) a cup of fenugreek seeds. Cool and grind to a fine powder.

Remove the stems or heads of the chillies wash and dry them indoors for at least 2 days. This is to ensure the moisture content in the chillies is evaporated. (Generally, we dry them today morning, and then use them tomorrow evening or at most day after morning).

Grind to a fine paste the chillies, tamarind and salt. To this paste, add the fenugreek powder, mix well and set aside.

Heat oil and add mustard seeds. As they pop add a pinch of asafoetida. Cool for a couple of minutes and add to the above ground paste. Mix well for the seasoning to seep in.

Shift the Korivi karam into an air tight, preferably ceramic/glass jar and refrigerate once the chutney is at room temperature. The chutney, if stored properly lasts for a long time, a few months to a year.

Korivi karam is mixed with ghee topped or oil smeared plain white rice and had. It can also be spread for any bread. The Andhra way is to mix mudda pappu or plain dal, ghee and rice and savor the korivi karam along with the dal rice followed by the glass of thick buttermilk.

 

Ho! Our platter is laid and we are off to put the tongue on fire…

Ratatouille and Pici Pasta

Thought shifting to Boston would have American influences on a person, but Neeharika seems to be inspired the Italian way. So here’s presenting our latest pasta adventure:

Serves: 2

Ingredients:

Olive oil ½ cup 
Onion diced 1
Bell peppers 2
Brinjals  2
Zucchini 4
Tomatoes 2
Sugar 1 tbsp
Chopped rosemary 1tbsp
Fresh thyme 1 tbsp
Salt to taste
Pepper to taste

Pici pasta 1 cup
Chopped parsley 2 tbsp

Method:

Cut the bell peppers into cubes. Peel and chop the tomatoes. Cut the Zucchini into cubes. Peel the brinjals.

To sweat the brinjal lay the slices on a paper towel and dust moderately with salt. Allow to sweat for around 20-25 mins and with paper towels wipe the bitter juices and salt from each slice. Cut them into half an inch cubes. Alternatively, chop the brinjal to cubes and soak in salted water.

Heat olive oil in a heavy pot on medium heat. Add onions, peppers, brinjals and zucchini. Cook on medium heat until the vegetables have softened. Add tomatoes and sugar. Turn down the heat and cover the pot for 30 mins. Add the rosemary, thyme, salt and pepper to taste, stir well for 5 mins.

Drop the pici pasta in a large pot with heavily salted boiling water and cook until about 5 mins. Remove and add a tbsp of olive oil and chopped parsley.

Pici pasta with Ratatouille is ready. Garnish with parmesan cheese, serve and enjoy.

Aratikaya kura/Raw banana curry

Another of the daily curries, soft and bland raw banana curry is a yummy yet simple one. 

Preparation time: 15-20 mins

Serves: 2

To see how raw banana curry is made, please click here.
 

Ingredients:

Raw bananas (aratikaya) 2
Refined cooking oil 1 tbsp
Red chillies 2
Mustard seeds (aavalu/rai) 1 tsp
Cumin seeds (jeelakarra/jeera) 1 tsp
Pinch of turmeric (pasupu/haldi)
Pinch of asafoetida (inguva/hing)
Salt to taste
Fresh and chopped coriander for garnish
Fresh and grated coconut for garnish

 Method:

Wash and peel the raw bananas and chop finely or into small pieces.

Heat oil and add the red chillies and mustard seeds. When they pop, add cumin seeds and a pinch of turmeric and asafoetida.

Add the chopped bananas and sauté for a couple of minutes. Add around half a cup of water, cover and cook on simmer for around 5-10 mins.

When the bananas feel cooked and are boiled soft, add salt to taste and mix well.

Garnish with fresh and chopped coriander, fresh and grated coconut and serve with hot ghee topped rice or Indian bread.

Undrallu and Devudi Undrallu

A very Happy Ganesh Chaturthi. It is that time of the year when not just at home but every street is decked up to celebrate. And thanks to globalization, Dubai too looks colorful.

Undrallu are a special Naivedyam or Prasad made for Ganesh Chtaurthi, and of course list on Ganapati bappa’s favorites.

Thank you Radhika Kandala for the recipes.

Undrallu

Preparation time: 30-45 mins

Ingredients:

Raw Rice (chawal/biyyam) 1 cup
Bengal gram (chanadal/senaga bedalu) 1/4th cup
Cumin seeds (jeera/jeelakarra) 1 tsp
Salt
Refined cooking oil/ghee 1 tbsp

Method:

Wash and soak the rice for around 2 hours. Drain and dry the rice. Grind the rice coarse and fine ala semolina. Alternatively, coarse and finely ground rice semolina (biyyam rava) can also be used. However when ground fresh at home, the taste is much better.

Add Bengal gram and cumin seeds to the ground rice. For one cup of rice, add 2 cups water and a spoon of oil/ghee and pressure cook to two or 3 whistles. The mixture should be almost cooked and not turn hard and brittle else it wouldn’t mould easily into balls. Thus, ensure it is not overcooked. It might be appropriate to cook on the slow flame for a couple of whistles or around 10 minutes. Set aside to cool.

When at room temperature, roll into balls. Undrallu are done and generally served along with spicy and fresh ginger chutney.

Devudi Undrallu/God’s Undrallu

This is a variation of the undrallu. Devudi undrallu or God’s undrallu as the name suggests are another of Ganesha’s favorite and cooked specially for him. Popular in most parts of Andhra Pradesh, these Devudi undrallu are tied into a muslin cloth and hung over Ganapathi Bappa’s shoulder, dangling below his large ears on each side just before the Visarjan or farewell, so that little Ganesha can munch them as he swims his way to Kailash or his Parents’ abode.

Ingredients:

Rice flour 1 cup
Jaggery 1/4th cup
Milk 1/4th cup

Method:

Grate/powder the jaggery fine.

Mix all the ingredients to a smooth dough ala a chapati/roti dough. Generally fresh milk (unboiled) is used.

Take small lumps and roll into smooth and fine balls. For the prasad/naivedyam generally 21 such undrallu are made.

Serve Ganesha with a few, pack a couple of them for his trip and enjoy the remaining.

For now, let us all usher Vigneshwara into our lives and pray for sweetness galore. Happy Ganesh Chaturthi to you and your family.