ALUGADDA VEPUDU / ALOO FRY - Rayalaseema Festival Special

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Preparation Time : 15 min.
Cooking Time      : 10 min.

Know about the Recipe : 

Today let me share one more authentic recipe that is prepared for festivals in Rayalaseema called "ALUGADDA VEPUDU" / ALOO FRY.  It is very simple, easy to make yet tastes awesome. This Aloo fry is prepared as the combination dish for Chitraannam during festivals. 

Very first I have kept the boiled potatoes ready. Sauteed mustard seeds, jeera, urad dal and chana dal in oil. Added a cup of onions and fried till they get golden colour. Then added tomatoes and cooked for 5 minutes by covering the lid. Cooking time reduces when you cover the lid and cook. When tomatoes gets soft and cooked, add curry leaves, salt, red chilly powder, turmeric powder, ginger garlic paste and mixed well. Later added Boiled potatoes and cooked again for 5 minutes by covering the lid. Finally added dhaniya powder, garnished with coriander leaves. My Aloo Fry got ready to taste.  No diet on festival days, so I have added little more oil to prepare this dish.  Aloo Fry is the best combination recipe for Chitraannam, Pulihora and other traditional rice recipes. Also tastes good with chapathi. 

So friends..  head to your kitchen.. get ready to cook this delicious, traditional Aloo Fry along with authentic Chitraannam today. Enjoy cooking...!

INGREDIENTS : 

500 grams Boiled Potatoes

2 ladles Oil

1/2 tsp Mustard Seeds

1/2 tsp Jeera

1/2 tsp Urad Dal

1 tsp Chana Dal

1 cup Onions

1 cup Tomatoes

Curry leaves

1 tsp Salt

1 tsp Red Chilly Powder

1/4 tsp Turmeric Powder

1/2 tsp Ginger garlic paste

1/2 tsp Dhaniya Powder

Coriander leaves

METHOD : 

1) In a pan, add oil and saute mustard seeds, jeera, urad dal and chana dal. 

2) Add onions and fry till they golden colour.

3) Add tomatoes and cook them for 5 min. covering the lid.

4) Add curry leaves, salt to taste, red chilly powder, turmeric powder, ginger garlic paste and mix well. 

5) Add boiled potatoes, close the lid and cook them for 5 min.

6) Before switching off the stove, add dhaniya powder and coriander leaves.

7) Dish out and serve with Chitraannam. 

BHAKSHYALU / BOBBATLU - Rayalaseema Festival Special

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Preparation Time : 45 min.
Cooking Time      : 10 min.

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Rayalaseema Cuisine is renowned for its own traditional authentic delicacies and ethnicities. Superb delicious BHAKSHYALU is a signature sweet dish that wins the crown in Rayalaseema cuisine and enhances the significance of festivals. The real celebration of festivals in every home starts with the preparation of these authentic flavoured Bhakshyalu. Its a superb version of Indian flat bread stuffed with sweetened lentils. 

In this journey of Rayalaseema Festival specials, today I am presenting delicious "Bhakshyalu" recipe to you all. It is also very famous as Hobbattu in Karnataka, Oligalu in some regions of Rayalaseema, Bobbatlu in Andhra, Polalu in Telangana and Puran Poli in Maharashtra. The Bhakshyalu prepared in Rayalaseema are comparatively thin and large in size that are made in other areas.  

I have started making this dish by preparing "Purnam", the stuffing made with boiled chana dal and jaggery. I have boiled Chana dal in a pressure cooker and strained all the water. Now mixed boiled chana dal with jaggery, fennel seeds and ilaichi. Fennel seeds add an exotic flavour to this purnam. Ground to make a fine paste called "Purnam". Kept this aside and proceeded to prepare the dough. I have taken maida and kneaded well with water to make a very soft dough. Added few spoons of oil and mixed again. Rested it for 45 minutes. Later applied oil to my palms and on a laminated sheet as well. Taken small amount of dough and spreaded it on my palm and stuffed with a small amount of Purnam and closed it. Started making bhakshyam by rolling it. We need little practice and experience to roll it very thin. Spinkle some Poppy seeds on top. Now added little oil on tawa and placed this bhakshyam on tawa. Fried well on both sides by adding oil / ghee. Delicious flavoured bhakshyalu are ready to eat now. While cooking traditional recipes, we should never miss their original flavour, taste and colour. Right amount of purnam need to be stuffed in the dough, else the stuffing will come out while rolling. Bhakshyalu taste awesome when eaten with ghee. If you want it make it more delicious, dip entire bhakshyam in milk and enjoy the taste.

Friends.. do we really need to wait for a festival to enjoy delicious Bhakshyalu taste??? To stop mouthwatering, follow the detailed step-by-step recipe, watch recipe making video and try to do it today. Enjoy the divine taste of authentic, delicious, flavoured, ethnic Rayalaseema Festival Special BHAKSHYALU. Happy cooking...!

INGREDIENTS : 

For Purnam (Stuffing) :

500 grams Chana Dal

500 grams Jaggery

7-8 Ilaichi 

1 tsp Fennel seeds

500 grams Maida

Water 

Oil

METHOD : 

1) Boil Chana dal in pressure cooker for 3 whistles.

2) Take out and strain all the water. 

3) Add Jaggery, fennel seeds and ilaichi and grind to make fine paste called "Purnam".

4) In other bowl, take maida and knead well by adding water to make a very soft dough. 

5) Rest the dough for 45 minutes.

6) Now take a laminated sheet to roll the bhakshyam and apply oil on it to avoid sticking.

7) Apply oil to both palms and take a small amount of dough.

8) Spread it on hand and stuff with a right amount of purnam.

9) Close it completely and roll it very thin. 

10) Now pour little oil on tawa and place this bhakshyam.

11) Fry well on both sides adding oil.

12) Delicious, traditional, tasty Bhakshyalu are ready to eat now.

Tips : 

1) If your purnam gets loose, roast it on a tawa and make it thick. 

2) Take right amount of Purnam for stuffing.

3) You can use ghee instead of oil while frying.

BHAKSHYALA CHARU - Rayalaseema Festival Special

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Watch Recipe Video : 

Preparation Time : 15 min.
Cooking Time      : 20 min.

Know about the Recipe : 

Friends.. continuing the array of endless traditional Rayalaseema flavours today too and presenting to you an authentic, tasty, sweet & sour Rayalaseema Festival special recipe "Bhakshyala Charu" prepared using boiled Chana dal water / Kattu and drumsticks. It is also known as "Kattu Chaaru" in other regions of Telugu states cooked in different style. 

Let me share the recipe now... When we prepare Bhakshyalu / Bobbatlu on festival day, we boil Chana dal for making them. So, after boiling chana dal, we extract the water "Kattu" from chana dal. This Kattu is used to prepare this delicious Bhakshyala Charu. Started the recipe now - in a bowl, I have added tomatoes, tamarind, curry leaves, coriander leaves, turmeric powder, pinch of red chilly powder and salt. Boiled this mixture adding water for about 10 minutes. Later added boiled drumsticks, boiled chana dal water / Kattu and mixed well. Next added jaggery and cooked for 5 more minutes. Finally gave aromatic tempering to this Bhakshyala Charu by adding crushed garlic, mustard seeds, jeera, urad dal, coriander leaves, curry leaves that are fried in oil. Tasty Bhakshyala charu is ready to serve now. Our Rayalaseema festival thali is incomplete without this traditional Bhakshyala Charu. Tastes awesome when eaten with white rice, even tastes good with Chitraannam.

What are you waiting for??? No need to wait till festivals, follow the recipe, try it out today. Enjoy this variety of authentic, traditional, Rayalaseema classic Bhakshyala Charu. You all will love the sweet & sour taste for sure. 

INGREDIENTS : 

1 cup Tomatoes

Tamarind (big lemon sized)

Curry leaves

Coriander leaves

1/4 tsp Turmeric powder

1 pinch Red Chilly powder

Salt to taste

1 cup Boiled Drumsticks (2 big drumsticks)

1 cup Boiled Chana dal water / Kattu

1/4 cup Jaggery

Tempering : 

2 tsp Oil

3 Crushed Garlic

1/4 tsp Mustard Seeds

1/4 tsp Jeera

1/2 tsp Urad Dal

Coriander leaves

Curry leaves

METHOD : 

1) Add tomatoes, tamarind and water.

2) Add curry leaves, coriander leaves, turmeric powder, pinch of red chilly powder, salt to taste. Mix once and boil for 10 min.

3) Add boiled drumsticks, boiled chana dal water / kattu and jaggery.

4) Mix well and cook for 5-7 min. 

5) For Tempering : In a small bowl, add crushed garlic, mustard seeds, jeera, urad dal, coriander leaves and curry leaves.

6) Fry well and add this tempering to Charu.

7) Now enjoy the taste of Rayalaseema festival special "Bhakshyala charu".