Seemavankaya Pappu / Andhra Style Lentils with Chayote

 

'Pappu' is a lentil aka dal dish from the south Indian state of Andhra Pradesh. The dish is on a thicker side compared to sambhar, a signature lentil dish from south India and also doesn't need sambhar powder. Green mango, greens, cuke, okra, tomato, and some of the gourds are the commonly used vegetables to prepare this style of dal. Chayote also works well in a pappu recipe though it is not used traditionally. The lentils can be pressure cooked adding the vegetable of your choice, green chili and even the tamarind, making it a quick and easy preparation. The seasoning of mustard seeds, curry leaves and asafoetida makes the dal flavorful. The delicious dal is served with rice, drizzling with ghee.

Ingredients needed for pappu:

1 cup pigeon peas / toor dal

1/8 tsp. turmeric powder
1 small chayote - peeled, seeded and chopped into cubes (I had about a cup.)

1 spicy green chili, slit lengthwise
Salt to taste (I added about 1 & 3/4 tsp. salt.)
1/2 tsp. spicy chili powder or as needed
Thick tamarind puree (I used somewhere about 3 - 4 tbsp. See note below.)

Ingredients for seasoning / popu: 

2 tsp oil 

1 tsp. mustard seeds 

1 tsp. cumin seeds (optional)

A pinch of fenugreek seeds (optional)

2 pinches of asafoetida

Few curry leaves

Directions:
* Wash pigeon peas / toor dal with water twice and throw away the cloudy water. Pressure cook the dal adding chayote cubes, green chili, turmeric powder and 2 cups of water for 3 whistles or until done. (I cooked chayote separately. The dal can be cooked in a thick bottomed pan on stove top in lieu of a pressure cooker. Soak dal for a couple of hours in that case to fasten the cooking process. Cook until the dal softens adding water as needed.)

* When the valve pressure is gone, remove the lid. Slightly mash the cooked dal with the back of a ladle and keep aside.

* Heat oil in a pan and add mustard and cumin seeds. When mustard seeds start to pop, add asafoetida and curry leaves. Then add the mashed dal, salt, chili powder and tamarind. Mix all the ingredients well with the ladle. Add extra water if the dal appears thicker. Check the taste and adjust any seasonings if needed. Bring the dal to a boil and lower the heat setting. Let the dal simmer for 3 to  4 minutes for all the flavors to mingle and turn off the stove.

How to serve:
Serve this with a small mound of rice and a tsp of ghee. Serve along with a pickle, koora (a vegetable preparation), and yogurt for Andhra style lunch.

Notes:

1. Soak about 1/4 cup of tamarind in water for about an hour or microwave for about 3 minutes adding water. Squeeze thick tamarind puree using your fingers or passing through a sieve. Discard the seeds and fibre. Use the puree as needed and refrigerate the rest. The amount of tamarind puree used depends upon how much tartness is preferred in the dal. It must balance the salt and chili powder used in the recipe. If using ready made tamarind paste, the quantity mentioned above varies.

2. Chili powder can be entirely omitted from the recipe and green chillies can be used accordingly. Or only green chilies can be used in the recipe.

This post is an entry for Blogging Marathon under the theme 'Regional Side dishes'. Check the link to find out what other marathoners are cooking.

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Cornmeal Idli

Idlis are a classic south Indian breakfast item that are prepared with skinned black gram (urad dal) and parboiled rice or cream of rice. My version today is a twist to the standard version, using cornmeal. Cornmeal is ground, dried yellow corn which ranges from coarse to fine textures. Mine is the coarsely ground version, similar to idli rava aka cream of rice typically used in idli preparation. 

Corn is naturally gluten free but be sure to read the labels since other gluten products may be processed in the same facility. Cornmeal is a good source of carbohydrates, phosphorous and iron. These idlis are obviously vegan and gluten free and make a great breakfast or dinner option. Serve them warm with some side dishes like chutney and sambhar for a filling meal. Ours were served with vegetable saagu and chutney. 

Ingredients: (Yield - about 20)

1 cup cornmeal
1/2 cup skinned black gram / urad dal
3/4 cup water
1.5 tsp. salt or to taste

Directions:

1. Rinse black gram / urad dal thoroughly twice with water by rubbing between fingers. Drain and soak in water in a container for about 3 hours. Similarly rinse cornmeal with water and soak in water in another bowl. 

2 & 3. Drain the water from both black gram and cornmeal containers. Squeeze out the water from the cornmeal as much as possible.

4. Add black gram, salt and water (as needed) to a blender and grind finely. (It took me less than two minutes to grind in the blender. Skip adding salt while grinding if living in a hot climate. Add salt to the fermented batter before making idlis.)

5. When the black gram is ground, add cornmeal to the blender.

6. Run the blender for a couple of minutes just to blend the mixture.

7. Transfer the batter to a container and cover it. Leave it in a warm place to ferment overnight. The final batter should be of thick, pouring consistency.

* If living in a cold place, leave the batter container in the oven with the light on. Don't turn on the oven. The batter may take 8 - 10 hours to ferment in a warm place. It may take longer to ferment in cold climate. 

* Heat water in a idli cooker / pressure cooker / steamer base on medium heat.

8. Stir the fermented batter with a ladle.

* Grease the idli plates and fill the moulds with the batter. Place the idli stand in the steamer and close the lid. Don't use the pressure valve if using pressure cooker.

* On low medium flame, steam for about 20 - 25 minutes or until when the surface of the idlis don't stick when touched with moist fingers. Turn off the stove and let sit for about 10 minutes.

* Run a sharp spoon around the edges of idlis and remove the idlis.

* Serve them warm for breakfast drizzling some melted ghee over idlis, along with coconut chutney and/or sambhar. Ours were served with vegetable saagu and chutney. 

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A - Z Karnataka Recipe Series ~ U for Ukkarisida Rotti / Ubbu Rotti

I kinda overdid with the letter 'U' and cooked three dishes but chose to stick with the familiar and the popular one among the lot, the akki rotti. Akki rotti needs no introduction if one is familiar with the state's cuisine. If unacquainted, here you go. Akki rotti literally means a rice based flat bread and is a very common and favored breakfast across the state. It is a vegan, gluten free and lighter option for either breakfast or as a lunch box item if going with the masale rotti kind. Akki rotti is basically made in three different ways. If one is from the southern parts of the state like I am, the possibility is more that one is familiar with the version called masale rotti. Chopped onions, grated fresh coconut, chilies, cilantro, salt are all mixed with rice flour into a slightly firm dough using warm water and patted into rottis. The people here call this akki rotti where the rest of the state calls it masale rotti since it is spicy and not plain. It can be made either into thin and soft rottis which can be folded or a little thicker and hard. Both taste good. This version specifically doesn't need any side dishes and people eat it plain or with chutney pudi, butter or even jaggery. And besides this version has an advantage where the dough can be prepared in advance and refrigerated to avoid the hassle in the morning rush. Here is a masale rotti made with brown rice flour and veggies.

Now the other two versions come from the Malenadu region, a part of western ghats. One version is where the cooked rice and rice flour are combined to make rottis. And the other one is what I am posting here which are called ukkarisida rotti or ubbu rotti. 'Ukkarisida rotti' refers to the cooking part whereas the latter term means puffed rotti. Some even call it bili rotti meaning white flat bread. The rice flour is added to boiling water and the resulting mixture is kneaded into a soft, elastic dough. One important point to note here is that dough needs to be to kneaded thoroughly. Kneading is the key in making soft rottis and without kneading, the dough keeps on breaking while rolling. The rolled out dough can be toasted either as wheat roti on a hot griddle or directly on flame similar to phulkas. They need a spicy accompaniment to go with as these rottis are bland by themselves.

Some 'U' dishes from Karnataka:
Uchhellu chutney pudi - A condiment made with niger seeds 
Uddina hittu - Black gram flour based raita
Uddina vade - Black gram fritters
Udupi rasam - A thin gravy to go with rice
Udupi sambhar - Lentil gravy
Unde huli - A gravy with lentil dumplings
Undi & Undige - Steamed, rice based dumplings
Undulka - A rice based, steamed dish served as naivedhya 
Uppinakaayi - Pickle
Uppu huli dose - Subtly spicy and sour pancakes
Usli - Boiled and seasoned legumes

Ingredients:
1 cup water
1 tsp. oil
Salt to taste
1 cup rice flour (Not heaped. I even use 1 or 2 tsp. less than a cup.) + extra for dusting *
* Store bought rice flour will work. 

Directions:
* Heat a cup of water in a wide pan, on medium flame. Add salt and oil to it. 

* Lower the heat when the water starts boiling and add the rice flour carefully. 

* Mix the rice flour quickly into the water with a wooden spoon and turn off the stove. The mixture is going to look lumpy at this stage.

* Cover the pan with a lid and leave it aside for about 15 - 20 minutes. (It will allow the dough to somewhat cook further. Some work with the hot dough immediately but it is not necessary unless one is in a hurry. Chances are more to scald your hand. Resting would allow the temperature to come down and makes it easier to handle the dough. ) 

* Now comes the crucial part, kneading. Grease your dominant hand with little oil and bring the dough together. Start to knead the dough by gathering and kneading with the heel of your palm. (The dough would be easy to handle by now. If still hot, wet your hands and work the dough. Also if by any chance, the dough turns out to be hard, add a tsp. or two of water (or as needed) and knead. Hot water is preferred but it is not the end of the world if you add room temperature water at this point. Or if the dough appears loose, add a little extra rice flour and knead. )

* Keep kneading until you get a soft and somewhat elastic dough, about 8 to 10 minutes. (Do not skip this step.) The final dough would look smooth and soft.

* Divide the dough into 5 or 6 equal balls. If making palm sized rottis then the dough can be portioned into more balls.

 * Pat the ball into a disc and dust with flour if necessary.

 * Gently roll into a thin circle of about 6 - 7 inches and pat way if any extra flour is present. (The gluten free rottis may not have smooth edges like the wheat flour rotis.)

 * Meanwhile, grease a iron tawa / griddle / shallow pan and heat it on medium flame. There is no need to bring it to a smoking point but the griddle should be hot enough to toast the rottis. 
* The rotti can be cooked on the griddle until brown spots appear on both sides or they can be cooked similar to phulkas.
* For the first method, Place the rolled out dough circle at the center of the griddle.

 * Cook until the bubbles start appearing on the surface and then flip. 

* After few seconds when the bottom side starts to cook, the rotti starts to puff up. (Don't worry if it doesn't puff up for any reason. Cook flipping once or twice in between until small brown spots appear on both sides. Remove and repeat the steps with the remaining dough. (The rottis toasted this way will look like shown in the ellu pajji post.)

* For the second method, place the rolled out circle on the hot griddle and cook for about a minute or so and flip. Cook until you start to notice the brown spots. Transfer it directly over the flame and cook on both sides until done or spots appear as seen on my rottis. Brush them with ghee and store them. 
* Serve them warm with a spicy curry or chutney. Mine were served as part of a lunch platter which had eggplant curry in a peanut base and spinach - tomato dal.

So far in my 'A - Z' Karnataka Recipe Series,
Akki Halbai
Biscuit Roti
Congress Kadalekayi
Davanagere Benne Dose
Ellu Pajji
Field Beans / Avarekalu Payasa
Girmit
Hitakida Avarekalu Huli
Iyengar Bakery Style Masala Toast
Jolada Vade
Kumbalakayi Idli
Limbe Hannina Gojju
Mysore Pak
Nuchinunde
Oodhalina Bisibele Bhath
Panchakajjaya

Quinoa Oralu Chitranna
Rave Vangi Bhath
Sajjige Rotti
Thambittu Unde

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Soy Milk

Soy in all forms is an important source of protein and obviously soy milk is as well besides being a non dairy milk. Making soy milk at home from scratch is fairly an easy process though it needs advance planning since the beans need to be soaked ahead. Some Asian countries have been doing it for ages where warm soy milk is part of a breakfast meal. All you need to prepare this vegan milk are some soy beans and water. Use good quality beans to prepare milk for a better flavor. Sweetener of one's choice can be added or blended along with the soaked beans. Flavors like vanilla or cinnamon can go in. Simply, one can customize the milk as per one's choice. 

Ingredients:
1/2 cup yellow soybeans
4 cups water

Directions:
* Rinse soy beans thoroughly with water and drain. Soak them overnight in water.
* The next day, throw away the water used to soak the beans. Rinse the beans a few times with fresh water and remove the soy bean skins as much as possible. Drain the water completely. 
* Grind the beans with 2 or 3 cups of water until smooth.

* Strain the mixture using a a nut milk bag, cheese cloth, or a very fine sieve. (or the mixture can be sieved at the end after boiling it.)

* Pour the strained liquid and the remaining water into a sauce pan or a pot, preferably a non stick one to avoid burning.

* Bring the mixture to a boil and lower the heat. Keep stirring intermittently and skimming away the foam that forms on top. Simmer until it reaches desired consistency or about 20 minutes.

* Let cool and refrigerate it. The milk stays fresh refrigerated for about 3 to 5 days.


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Jowar Kothimbir Vadi (Vegan and Gluten Free)

It is turn today for kothimbir vadi, a spicy and locally popular snack from the state of Maharashtra. As the name suggests, kothimbir or the cilantro is the star of the dish. Cilantro is not used as a garnish here but forms a major component of the dish. If you leave out cilantro, it no longer would be a kothimbir vadi. The spicy and crispy vadis are delicious to snack on or even work as a light meal. 

A thick batter made with chickpea flour, aromatic cilantro and flavorful spices is steamed and then cut into desired shapes. The batter can be pan fried or steamed, cut into pieces and fried. In case of steaming, if the batter resembles a thick dough, then it can be shaped into rolls and steamed like Gujarati muthias and then cut into slices. If the batter is slightly on the pourable side (like mine is in this post) then it can be poured into a container and steamed. The steamed vadi can be eaten as it is if one wishes to keep it healthy. Or they can be deep fried or shallow fried or even air-fried until golden and crisp making it an enjoyable treat with a cup of coffee / tea or can be eaten even as a dinner. 

I have a favorite recipe of kothimbir vadi which gets made now and then in my home. In fact, it was made three times in the past two months, of course with different flour bases. Chickpea flour is of course the original base of a kothimbir wadi recipe and sorghum flour can also be used. I have tried even with bajra / millet flour and it works fine too. Today's version uses jowar flour / sorghum flour along with chickpea flour. The original recipe is healthy and protein packed on it's own but I keep changing the flour base just for variation. I would recommend not to skip the frying part for this jowar kothimbir vadis. The crispy vadis are a treat and the shallow frying doesn't need much oil. I skip garlic from the recipe but feel free to add it if you like it.

Ingredients: (Yield - 2 or 3 servings)
1 cup tightly packed cilantro leaves / 1 big bunch
1/2 cup sorghum flour / jowar flour 
1/2 cup chickpea flour / besan
1/4 cup rice flour
1/8 tsp. turmeric powder
Salt to taste
1/4 tsp. or more red chili powder 
1 heaped tsp. white sesame seeds
1 heaped tsp. cumin seeds
1 tsp. green chili paste
1 tsp. ginger paste or grated
1/4 tsp. baking soda
1 tsp. lemon juice
3/4 cup + 2 tbsp. water
Oil for shallow frying

Method:
* Wash and drain cilantro. Chop them roughly.

* Sieve chickpea flour. Add all ingredients to a bowl, except the water and oil.

* Mix all the ingredients well. (Note that turmeric and baking soda react and the dish may end up looking orange / red. Use a tiny quantity of turmeric and if the final dish looks different colored than yellow, don't be alarmed.) 
 
* Add about 3/4 cup water next and combine to mix. Add a little extra if needed to make a thick batter and stir well to remove any lumps if present. (I needed 2 tablespoons extra.)

* Grease a plate with at least one inch depth and pour the batter into it. Steam until a skewer inserted in the middle comes clean. (The final dish doesn't rise much and so choose a plate or container enough to hold the batter. I steamed in my pressure cooker with out the weight on. It took me around 30 minutes on low-medium flame.)

* Remove the steamed vadi from the steamer and let it cool a bit. 

* Then run a knife around the edges and flip over to unmold it. Slice into desired shapes - square, diamond or wedges. Pan fry or air fry the slices if vadis need to be crispy.
* Heat oil in a skillet / pan and Add as many vadi pieces as the pan can accommodate. Fry until the bottom side of the vadis turn crispy and golden.

* Flip and fry until the other side of the vadis turn crisp and golden brown too.  Repeat the frying part with the remaining vadi pieces.

* They are spicy on their own but can be served with ketchup. sauce or a chutney.

So far my recipes in the series,

First week - Indian Traditional Sweets
Malaadu / Hurigadale Unde
Dry Gulab Jamun
Coconut Burfi / Kobbari Mithai
Almond Halwa / Badam Halwa
Elaneer Payasam
Godhuma Sojjappalu

Second week - Snacks from Gujarat, India
Damni Dhokla
Doodhi Muthia / Lauki Muthia
Dal Pandoli

Sev Khamani

Methi Khakhra
Pressure Cooker Khandvi

Third Week - Snacks
Bafauri
Soy Beans Guggillu / Sundal

Jhal Muri

Roasted Phool Makhana
Kalmi Vada Chaat
Spicy Corn Chaat

Fourth Week - Regional Snacks 
Aakukoora Pappu Chekkalu
Millet Handvo (Baked Version)
Ratlami Sev

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104.

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