Sorakaya Recipe – How to make Sorakaya


A small bunch of curry leaves
¼ c chopped fresh coriander
1 teaspoon mustard seeds(rai)
1 teaspoon Cumin seeds(jeera)
1 teaspoon fenugreek seeds(methi dana)
1 1/2 c chopped sorakaya (bottle gourd or lauki)
1 tablespoon tamarind (imli) pulp
2 tablespoon Bengal gram flour (chana dal atta)(made by dry roasting Bengal gram and grinding it)
1 teaspoon chili powder (laal mirch powder)
2 teaspoon cumin fenugreek powder(jeera methi powder) (made by dry roasting and grinding them)
¼ teaspoon turmeric(haldi)
¼ teaspoon asafetida
1/2 c chopped onions
3 whole red chilies

How to make Sorakaya

  • Heat oil in a pan and add asafetida. Now add cumin fenugreek and mustard seeds.
  • Once they stat spluttering, add the whole red chilies.
  • Now put in the onions and fry them till they are golden in color.
  • Add turmeric powder and the sorakaya pieces.
  • Mix well and fry till sorakaya is a little tender.
  • To this add the Bengal gram flour and fry well.
  • Now you should add the tamarind pulp and 3 or more cups of water.
  • Once the water starts boling, add curry leaves, cumin and fenugreek powder and chili powder.
  • Cover and let it boil till the time the sorakaya pieces are tender and the consistency is of a desired curry.
  • Garnish with coriander and serve hot.

Ugadi Pachadi Recipe – How to make Ugadi Pachadi


2 teaspoon neem flower
4 teaspoon chrushed jaggery (gur)
One small lemon size ball of tamarind made into thick tamarind water (imli)
1/2 teaspoon red chilli powder
1/2 teaspoon mustard seeds(rai dana)
Salt to taste
1 teaspoon oil
1 tablespoon finely chopped raw mango (kachcha aam)
1 c water

How to make Ugadi Pachadi

  • First add the raw mango pieces to the tamarind water and bring it to boil.
  • Boil it till mango pieces are tender
  • Now to this add jaggery and let it cook till it melts and blends into the mixture
  • Remove from heat and keep aside
  • Now in a pan, heat oil and add mustard seeds let them splutter, add neem flower and fry till light brown
  • Now add chilli powder and salt
  • Mix well
  • Take this neem flower tadka and add it to the tamarind and mango juice
  • Serve in small quantities as an accompaniment to the main course food.

Vadiyalu Recipe – How to make Vadiyalu


1 c kali urad dal
4-5 whole red chilies (sabut lal mirch)
5-6 black pepperc
1 c Bengal gram dal
orns (sabut kali mirch)
5 cloves of garlic
Salt to taste

How to make Vadiyalu

  • Soak both the pulses in hot water for around two hours.
  • Now grind them along with rest of the ingredients into a paste and add salt.
  • Make small rounds on a clean cloth under sharp sun light and let completely dry.
  • Store and deep fry for serving.

Vankaya-Pachadi Receipe

This is another type of famous chatni in the south India and especially in Andhra. This is a very spice type of chatni made up of the spices only. Following are the ingredients of making Vankaya-pachadi

Ingredients: –

Red chilies : – 8-9 whole chilies

Green chilies: – 5-6 chopped chilies

Salt   : – As per taste

Balls of tamarind : – 6-7 small balls

Mustard seeds : – 1 tea spoon

Coriander seeds: – 3 tea spoon

Tomatoes: – 2 chopped tomatoes

Eggplants : – 2 chopped eggplants

Cumin seeds: – 1 tea spoon

Fenugreek seeds: – ½ tea spoon

Oil: – 2 tea spoon

Garlic : – 4 cloves

Curry leaves: – 15-20 leaves

Method of preparation: –

  1. Initially take water into the glass and deep the tamarind balls into it.
  2. Take a pan hit the oil and add he coriander seeds, mustard seeds, cumin seeds, fenugreek seeds. Also add the red chilies (whole). Keep this mixture on a head alone for 1 minute.
  3. Take a mixer pot and grind the above mixture into a powder very well.
  4. In the same pan of oil add the green chilies (chopped), tomatoes and the eggplants and fry it properly. Grind this mixture properly as well.
  5. Mix the paste with the powder make in 3rd step.
  6. Now take water and the tamarind balls in it. Riddle it and remove all the seeds to make it proper smooth pulp.
  7. Mix this tamarind pulp into the mixture of step 5.
  8. After this again hit some oil into the pan and put the garlic, mustard seeds and curries leaves and keeps it spluttering for some time.
  9. Add this fry to the mixture of step 5. Now your chatney is ready.

Verusenaga Podi Recipe – How to make Verusenaga Podi


3 teaspoon red chili powder (lal mirch)
2 whole dried red chilies (sabut lal mirch)
3 tablespoon dry cocnut powder
10-15 cloves of garlic.
1 tablespoon oil
2 c peanuts
2 teaspoon cumin seeds (jeera)
1 stem curry leaves
Salt to taste

How to make Verusenaga Podi

  • First roast the peanuts in a pan without any oil.
  • Once they are done, take out the skin by rubbing them together in your hands.
  • Now, heat oil in a pan and put in all the rest of the ingredients except salt.
  • Fry them for around 5-10 minutes and take off the heat.
  • Now put this mixture and the peanuts in a grinder and make into a powder.
  • Store it and serve with meals

Pesarapappu Payasam Recipe – How to make Pesarapappu Payasam


1 c dhuli moong dal
1 c jaggery, crushed
1 tablespoon ghee
2 teaspoon elaichi powder

How to make Pesarapappu Payasam

  • First wash the moong dal and keep aside.
  • In a deep, thick dish, heat ghee and roast the moong dal till you can smell a good flavor.
  • Now add the jaggery and let it melt.
  • Mix well and fry till the dal is done and it looks like a smooth mixture.
  • Now add the elaichi powder and mix well.
  • Take off the heat, garnish with grated coconut and serve hot.

Panasapattu Curry Recipe – How to make Panasapattu Curry


1 teaspoon urad dal
1 teaspoon mustard seeds
2 whole dry red chilies
2 teaspoon coarsely ground ground nuts
A small bunch of curry leaves
4 cups water
1 small raw jackfruit
1 tablespoon oil
1 1/2 tablespoon tamarind pulp
3 green chilies, chopped
1 teaspoon turmeric powder
Salt to taste
1 teaspoon chana dal

How to make Panasapattu Curry

  • Peel and cut the jackfruit into small cubes by rubbing oil in your hands.
  • Now add turmeric in water and boil the jackfruit for around fifteen minutes till it is tender.
  • In a pan heat the oil and add the green chilies, chana dal, urad dal, mustard seeds whole red chilies, ground nuts and curry leaves.
  • Once they start spluttering, add tamarind paste and a little water.
  • Now add the boiled jackfruit and mix well.
  • Serve hot with steaming rice.

Moru Kalan Recipe – How to make Moru Kalan


1 small onion chopped
3 whole red chilies crushed
1 tablespoon ginger garlic paste
A bunch of curry leaves
2 c curd
1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek powder (methi powder)
1/2 teaspoon cumin powder (jeera powder)
A pinch of turmeric.

How to make Moru Kalan

  • Heat oil in a pan and put in the mustard seeds.
  • Once they start spluttering, add the curry leaves and ginger garlic paste.
  • Saut it for twoo minutes and add the chopped onion and red chilies.
  • Fry it for a few minutes and then add the dry powders.
  • Lower the heat and add the pre-beaten curd.
  • You will need to keep stirring it continuously to make sure that it does not boil.
  • Keep checking for steam and immediately remove from stove.
  • Add salt and mix well.
  • You can store it in glass jars in the refrigerator.

Mamidikaya Pulihora Recipe – How to make Mamidikaya Pulihora


1 teaspoon mustard seeds (rai dana)
2 whole red chilies (sabut lal mirch)
A bunch of curry leaves
1 teaspoon turmeric (haldi powder)
2 raw mangoes
4 c cooked rice
1 tablespoon chana dal
1 tablespoon urad dal

How to make Mamidikaya Pulihora

  • Peel, grate or chop the raw mango and mix well with the rice.
  • Heat oil in a pan and add the lentils, mustard seeds, whole red chilies, curry leaves and turmeric powder.
  • Add the rice to this and mix well.
  • Add salt suiting to your taste and serve hot.