Andhra Pradesh Plate

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.