It was First day of August and the First State was Andhra Pradesh. Its the very first day of the challenge #28states28plates and #28states28days. So it was a very basic arrangement.
For breakfast, I prepared Biyyam Rava Challa Upma. A very simple rice rava upma with buttermilk.
Biyyam Rava Challa Upma Recipe
Ingredients
- 1 cup rice rava
- 1 cup whisked curd
- 1 cup water
- 2 red chili
- 1 tsp chana dal
- 1 tsp urad daal
- 1/2 tsp mustard seeds
- a pinch of asafoetida
- 10 curry leaves
- 2 medium onion sliced
- 2 tbsp chopped coriande rleaves
- 3 tbsp oil
- 1/4th tspn turmeric powder
- Salt to taste
Procedure
- Mix water to curd and give a good whisk. Buttermilk is ready. You can use 4 cups of Buttermilk instead.
- Add rice flour to this, mix, without any lump. Cover and keep aside for 15min.
- Heat oil, add red chilly, chana daal, utad daal and mustard seeds.
- When daal turns brownish, add green chili, curry leaves.
- Now add sliced onion with salt,so that onion is cooked faster.
- When onion is cooked,add carrot and saure for a few min.
- Once onions are cooked, add rice rave mixture and cook in medium heat. Keep stirring to avoid making lumps.
- After that make the flame low and cover the lid.
- Meanwhile stir it so that it is cooked properly.
- Once the buttermilk is absorbed, keep cooking in medium heat for another 5min, keep stirring.
- Its ready. Garnish with chopped Coriander leaves.
For lunch plate: Rice, Kalagaya Kura, Roasted and Boiled Mug Daal with salt and Poornam Boorelu.
Dry Roast Mug Daal or Yellow Lentil. In a cooker take roasted daal, add turmeric powder and salt, ad 2 cup water. Now boil in cooker, for 2 whistle. Once cooked mash daal. You can add water as per your desired quantity.
Kalagaya Kura Recipe
Its a mix vegetables curry in Andhra style.
Ingredients
- Red Pumpkin cubes, 4 cups
- Brinjal cubes, 1 cup
- Yam cubed, 1 cup
- Raw Banana cubed, 1 cup
- Sweet Potato cubed, 1 cup
- Onion
- Green Chilly
- Curry Leaf
- Red chilly
- Coriander Powder
- Turmeric powder
- Jaggery
For Tempering/tadka:
- Mustard seeds
- Cumin seed
- Urad daal
- Curry Leaf
Procedure
- Heat oil,add mustard seeds and cumin seeds, split urad dal.
- Once dal turns red add curry leaves and saute for a few seconds. Add the chopped onions, green chilies and saute till the onions turn brown.
- Add all the vegetables, mix well with the onions. Cook without lid for 4 mts. Add turmeric powder, red chili powder, coriander powder and salt and mix.
- Cover and cook on low flame for a few min. Keep mixing once in a while during the cooking process.
- Add half a cup of water and jaggery and mix. Place lid and simmer till the vegetable are completely cooked.
- Garnish with fresh coriander leaves.
Poornam Boorelu Recipe
It is Andhra Pradesh special sweet stuffed fried balls.
Ingredients
For The Dough:
- Soaked Chana Daal 1cup, 4-5 hours
- Water 2cup
- Jaggery
- Coconut grated or dried dessicated coconut
- Cardamom powder
For the batter:
- Urad Daal, soaked in water for 3hrs
- Rice, soaked in water for 3hrs, or rice flour
- Salt, a pinch
- Oil for frying
Pocedure
- Cook chana daal and water till 3 whistle. It should cook completely.
- Strain water. In a mixer, churn into a smooth paste.
- Heat a vessel, add daal paste, Jaggery and cardamom powder. Keep stirring until daal mixture thickens and a soft dough is formed.
- Make small balls and keep aside.
- Take urad daal and rice in a mixi jar and turn into a smooth paste, add water.
- With a hand blender or spoon, mix again. This will make the batter airy and fluffy.
- Dip each daal ball in this batter and dip fry in hot oil.
It was an easy, simple platter from Andhra Pradesh.
Do check my other state plates.
Take Care.