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Monday, April 4, 2016

A- Z Andhra Recipes ~ C for Chiyali

 
Here comes a new day and the time for a 'C' dish as part of this month's A - Z Andhra cooking journey of mine. After the past two days' calorie-fest, here comes chiyali. A totally guilt free, nutritious breakfast / snack option from the traditional Andhra cooking. I don't know why but my first and only preferred choice for the alphabet 'C' had been chiyali. It is a old world kind of dish from the state and not a familiar one to many. My mother tells me that it also used to be sold as street food in olden days. Chiyali is prepared along similar lines as idli upma where moong dal batter is steamed, crumbled and tempering is done. The moongdal can be steamed ahead and stored in a refrigerator or freezer for a quick meal option. This protein packed dish also makes a great meal option for diabetics. And don't let the long list of ingredients in the recipe bother you since most of them go into tempering.

Now let's move to the 'C' list.
Fruits / Vegetables:
Cheena pandu - a citrus fruit
Chama gadda - Taro root
Chilagada dumpa - Sweet potato
Chintachiguru - Fresh, tender tamarind leaves
Chukka koora - Sour leafy greens 
(Carrot, Cauliflower, Cabbage (called kosugadda in Rayalaseema) with no regional names)
Chutneys / Pickles / Podis:
Chintakaaya pachadi - Raw tamarind Pickle
Chintapandu pachadi - Tamarind chutney
Chintapandu allam pachadi - Tamarind & Ginger Chutney
Chintachiguru podi
Ingredients:
Chakkera - Sugar
Challa - Majjiga / Butter milk

Dishes:
Challatlu - Atukula dosa, Beaten Rice flakes & Buttermilk pancakes
Chamagadda Koora / Vepudu - Taro root curry / fry
Charu - Rasam
Chinta chiguru pappu - Lentils cooked with tender leaves of tamarind tree.
Chukkakoora pappu - Lentils cooked with leafy greens
Chintapandu Pulihora - Tamarind Rice 
Deep fried snacks 
Chegodi, Chillu / chilli garelu, Chitti budagalu, Chakli aka Chakralu / Chakkilalu, Cut mirchi
Sweet dishes:
Chakra pongali - Rice pudding usually made with jaggery 
Chakkera paramannam - Rice pudding made with sugar
Chandrakanthalu - Traditional sweet made with moong dal
Chalimidi - Traditional sweet made with rice flour and jaggery
Chimmiri - Laddus made with black sesame seeds and jaggery 

(I have posted already most of the above dishes on my blog. Type in the name of the specific recipe you are looking for in the search box, on the left side of blog's main page to get to the recipe.)
 
Ingredients:
1 cup moong dal / pesara pappu (Yellow colored moong dal)
1 tbsp. oil
1 tsp.  chana dal / split chickpeas / pachi senaga pappu
1 tsp. urad dal / black gram / minapappu
1 tsp. rai / mustard seeds / aavalu
1 tsp. jeera / cumin seeds / jeelakarra
2 green chillies, chopped fine along with the seeds (or adjust as needed)
1/8 tsp. haldi / turmeric powder / pasupu
2 pinches of hing / asafoetida powder / inguva
Few kadi paththa / curry leaves / karivepaku
One onion, finely chopped
Salt to taste
Minced cilantro / kothimeera to garnish
 
Method:
* Wash and soak moong dal in water for about 90 minutes or until then when moong is breakable between two fingers.
* Drain the water completely from moong. Add the drained moong (and salt if preferred) to a blender / food processor and grind to a paste without adding any water. 
* Grease a plate with edges that can fit into the steamer / pressure cooker or grease some idli plates. (I used plates that are used to make plate idlis.) Pour the mixture into the prepared plates and place it in a prepared steamer, idli cooker or a pressure cooker. Close the lid and steam cook until the mixture appears cooked and dry. Do not put the whistle on if using pressure cook for steaming. 
* Remove the steamed mixture from the steamer and let it cool a bit. Then crumble the mixture using a blender / fingers to a coarse powder or into tiny pieces.
* Heat oil in a kadai / pan. Add split chickpeas, black gram, mustard seeds and cumin seeds. When the chickpeas and black gram start to turn reddish, add green chillies. Saute for few seconds and then add curry leaves, asafoetida and turmeric powder. Stir and add onion. Fry until onion turns golden brown. 
* Then add steamed and crumbled moong dal, cilantro and salt as needed. Mix thoroughly, cover and cook on low flame for few minutes. Some lemon / lime juice can be squeezed before serving if preferred.

So far on A - Z Andhra Cuisine,
A for Alasanda Vada
B for Bellam Garelu


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63


24 comments:

Sandhya Ramakrishnan said...

This is similar to paruppu usili from TN. We don't add onions though. Sounds like an interesting variation for me to try :)

Padma Rekha said...

Perfect and a very healthy choice Suma looks so delicious...

Usha said...

This is a new recipe for me. Looks delicious and makes a filling meal.

Pavani N said...

This is a very new dish for me Suma. Such a delicious and healthy one at that. Bookmarked.

Sapana Behl said...

The dish looks very healthy and tasty Suma.Love the method of preparation,so interesting.

Amara Annapaneni said...

It's a new dish to me Suma, very interesting and healthy dish. Bookmarked the recipe to try soon:)

vaishali sabnani said...

This dish reminds me of Gujrati Sev Khamani , where we steam Bengal gram and then crumble and temper . I will try this very soon , its a excellent breakfast dish . Super choice !

Kalyani said...

Something like paruppu usli, except where veggies are not added... Bookmarking to try this Suma. But is this generally a breakfast / side dish ?

Suma Gandlur said...

Kalyani, paruppu usli with vegetables is made in Andhra too and that side dish is called patoli. As I have already mentioned in my post, this is eaten as it is and is a breakfast / snack and not a side dish.

Nalini's Kitchen said...

We call this one as Paruppu puttu and make sweet and savory versions. Sounds interesting and guilt free.

Suma Gandlur said...

Nalini, I had tried the sweet version some years ago though somehow I didn't connect it to chiyali. I had no idea that there is a savory version too. Will check it out.

Smruti Shah said...

Never heard or tried this dish Suma. Looks super inviting :)

The Pumpkin Farm said...

it is so much like vaatli daal or zunka recipe that my granny made...lovely texture, am bookmarking this

Srivalli said...

Wow superb one Suma, never heard of it, and it surely sounds like a fantastic one to snack on..will have to try it soon...Thank you for doing this series, I am learning new ones..:)

Priya Suresh said...

Sounds almost like paruppu usili, wat a nutritious chiyali, i can have this protein rich chiyali with some rice and rasam without any fuss.

Gayathri Kumar said...

The method is so much like our usili. Looks so tasty..

Harini-Jaya R said...

Never heard this name, Suma. Sounds like a patoli barring the veggies. Nevertheless a protein packed snack!

Padmajha PJ said...

A protein rich snack! You are going a great job in reviving the lost traditional recipes!

Chef Mireille said...

what a deliciocus and healthy snack

Saraswathi Tharagaram said...

This is new dish to me! I cant wait myself from try this out! book marked!

rajani said...

This is so similar to usili. Nice nutritious way to start the day..

Priya Srinivasan said...

Very similar to paruppu usli sums. This looks scrumptious with all the tempering!!

Ruchi Indu said...

A very healthy variation of upma and very similar to idli upma!!! definitely bookmarking

veena krishnakumar said...

This looks so much like our paruppu usili. Lovely Pic. I think if we need reference to any alphabet and any vegetable , we can hop on to your blog. Thanks so much for sharing