Desi Fiesta

Venkaya pachi pulusu And Kandi Pachadi | Andhra Spl

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I always love andhra  dishes and when we were back in chennai would never miss to taste andhra meal in restaurants. My neighbours here are mostly from andhra and I get enjoy lot of new andhra  dishes from them. For this week as you all know I chose combo platter for BM I wanted to try this andhra spl combo platter from the list. This is such an yummy combo and goes so well.  Pulusu is an stew prepared two way one this the cooked version another is called pachi pulusu which the uncooked version normally prepared with tamarind pulp and onion with out any cooking. Vankay pachi pulusu and kandi pachadi is an classic andhra dish which served with hot steaming rice.

I am so happy I made this and we enjoyed it a lot . I also make them as a side for dosa or idli . Vankaya( Brinjal) pachi pulusu is made with roasted brinjal being mashed and just mixed with tamarind pulp , onion and other ingredients with out any further cooking needed.You might be wondering how the raw tamarind who taste but it was a delicious outcome the jaggery does it part to balance the taste and this pachi pulusu is an delicious and quick to make dish. This pulusu and pachadi marry so well that am in love with platter. Kandi pachadi is nothing but toor dal chutney as we may call , with very less ingredients this pachadi was so yummy and be sure you grind them a bit coarse to enjoy them . So for my second day of combo platter I am up with this classic andhra dish 🙂  Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36. 

pulusu, stew, pachadi

Andhra cuisine



Venkaya Pachi Pulusu 






Ingredients

4 medium brinjals 
1 onion, finely chopped
1-2 green chillies, finely chopped
1 1/2 tbsp grated / Powdered jaggery  ( As needed)
1 tbsp Chopped coriander leaves
small lemon sized tamarind (soaked in 1 cup of warm water for 10 mins, extract a thick pulp)
1 1/2 cups water
salt to taste

For Tempering 

1/4 tsp Mustard seeds
1/2 tsp Cumin seeds
2 No Dry red chillis
1/2 tsp Urad dal 
1/4 tsp asafoetida 
 1 sprig curry leaves


Method

  •  Grease the brinjal with oil and roast them either on a low flame in a stove or You can do as I did microwave then for 10 – 12mins. 
  • Then peel the skin and mash the pulp.
  • In a bowl take the mashed brinjal pulp, add chopped onions, green chillis, tamarind extract, jaggery and salt. Mix them well  and add water to get a flowing consistency. 
  • The jaggery must  dissolve completely.
  •  Heat oil a pan, add the mustard seeds , cumin seeds and let them splutter. 
  • Then add urad dal , cook till the dal turns slight brown. Add the red chillis, hing and curry leaves.
  • Transfer this tempering to the prepared pachadi.
  • Garnish them with chopped coriander leaves.
  • Serve with hot steamed rice.
Kandi Pachadi 


Ingredients

1/2 cup Toor dal
1/4 tsp cumin seeds
1 clove garlic
A small lemon size tamaraind
2 tsp Oil
1 tsp urad dal 
salt to taste

For tempering 

1/4 tsp mustard seeds
1 tsp Urad  dal
1 sprig Curry leaves
1 tsp Oil 

Method
  • Heat 1 tsp oil in a pan, add the toor dal and roast it on low to  flame  till  they turn slight brown in color .
  • Then switch off the flame and remove  from pan,. Keep it aside.
  • In the same pan add another tsp of oil, add cumin seeds and roast them for a mt, add the split gram dal and stir fry . 
  • Then add red chillis and saute them on low heat. Remove from pan and cool them.
  •  Once cool, grind the  roasted ingredients, Toor dal,  garlic, tamarind and salt to a coarse paste by adding very little water . 
  • For tempering heat oil in a pan. Add the mustard seeds and let them splutter. Then add the urad dal and saute them till light brown. 
  • Add the curry leaves .
  • Transfer the tempering to the ground pachadi.
  • Serve them with steamed rice  and ghee .

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Comments

  18. Priya Ranjit says

    Looks so delicious Manju I wanted to make this but R cannot have brinjals so will try this probably later. You clicks and light is awesome in this post

  20. Jayanthi Padmanabhan says

    Oh wow, love the combo. I didn't know what this combo meant when I read it on Srivalli's list.. kicking myself now. would have loved to try it.. definitely making it sometime soon. Beautiful pics