logo
Food Advertising by

Wish you all a very Happy Christmas.

I made a traditional Andhra meal for our Christmas eve dinner. I just wanted to try some recipes from “Cooking at Home with Pedatha” and since I had the time and ingredients, I made three recipes last night.

Since I’m a eggplant fanatic, I made 2 types of Vankaya pachadlu (eggplant chutneys) and to keep us warm in this freezing temps, I made theeyati charu(Sweet Rasam). Very delicious meal, I have to say. Here’s the picture of my plate:

Clockwise: Rice, Potato-Carrot Curry, Version1 Eggplant Chutney, Version 2 Eggplant Chutney, Rasam & Onion Pakoras

Eggplant Chutney – 2 ways

Version 1: This is a tangy, spicy chutney with tamarind, green & red chillies. I baked one large eggplant in 400F oven for 35-40 minutes and used half of the eggplant for each of the chutneys.

Spicy Eggplant Chutney

  • Servings: 68-serving
  • Time: 10 mins
  • Difficulty: easy
  • Print

Summary

  • Cuisine: andhra
  • Style of Preparation: Vegan
  • Course: condiments
  • Cooking Technique: Roasting
  • Preparation Time: 10 mins
  • Cooking Time: 45~50 minutes mins

Ingredients

1 Eggplant – large
2 tbsp Tamarind pulp
to taste Salt
For Tempering:
1 tbsp Urad dal (Minapappu)
2 tsp Mustard Seeds
1/4 tsp Fenugreek seeds
3 Red chillies
3 Green chillies
10 – 12 (I didn’t have these on hand) Curry leaves
1/2 cup Coriander leaves – chopped (didn’t have these)
1 tsp Asafoetida powder (hing)

Steps

  1. Roast the eggplant directly on low flame till the skin turns black and starts cracking. Alternately bake it in the oven at 400F for 35~40 minutes or until well cooked through. Scrape the skin and mash well with a fork and set aside.
  2. In a small sauce pan, heat 2tsp oil; add dal and as it turns golden, add the mustard and then the fenugreek seeds. Switch off the flame and with the browning of the fenugreek, add the red chillies. As they turn bright red, stir in the remaining ingredients for tempring.
  3. Let this cool a bit and grind along with the tamarind pulp and salt into a coarse paste. Do not add water while grinding.
  4. Add this paste to the eggplant pulp and mix well.
  5. Serve with steamed rice and a dollop of ghee.

Version 2: Milky Eggplant Chutney (Iguru Pachadi)

This version has milk in it and is very mild and delicious.

Milky Eggplant Chutney (Iguru Pachadi)

  • Servings: 68-serving
  • Time: 70 mins
  • Difficulty: easy
  • Print

Summary

  • Cuisine: andhra
  • Course: condiments
  • Cooking Technique: Roasting
  • Preparation Time: 10 mins
  • Cooking Time: 60 mins

Ingredients

1 Eggplant – large
1/2 cup Milk
to taste Salt
For Tempering
3/4 tsp Urad dal (Minapappu)
1/2 tsp Mustard seeds
3 Green chilies – slit
1/2 tsp Ginger – grated
1 tbsp Coriander leaves – chopped fine
6 – 7 Curry leaves

Steps

  1. Roast the eggplant; mash well and keep aside.
  2. When the pulp has cooled, add the milk and mix well.
  3. In a small sauce pan; heat 1tbsp oil; add dal; as it turns golden, pop the mustard. Switch off the flame and add remaining ingredients for tempering.
  4. Mis this tempering into the pulp. Add salt just before serving so that the milk does not curdle.
  5. Serve with steamed rice.

Theeyati Charu (Sweet Rasam)

  • Servings: 46-serving
  • Time: 30 mins
  • Difficulty: easy
  • Print

Summary

  • Cuisine: andhra
  • Course: soups & stews
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins

Ingredients

2 tbsp Toor dal (Kandi pappu)
Tamarind – medium lemon sized ball
2 tbsp Jaggery
1/2 tsp Turmeric
2” Ginger – crushed
3 cloves Garlic – crushed
1/2 tbsp Ground coriander
1/2 tbsp Ground Pepper
1/2 tbsp Ground Cumin
1 tsp Rasam powder (optional, I used Ambika brand Rasam pd)
to taste Salt
For Tempering:
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/2 tsp Asafoetida powder (Hing)

Steps

  1. Grind toor dal into a fine powder.
  2. In a medium sauce pan, add all the ingredients along with ground dal and 4-5 cups of water. Bring to boil. Allow to simmer for 10 minutes.
  3. Heat 1tbsp ghee in a small sauce pan; add tempering ingredients and once the seeds start to splutter, pour the tempering into the charu. Garnish with coriander leaves.
  4. Serve hot with steamed rice or enjoy as a soup.

This post is part of Recipe Marathon that kicks off a countdown to the new year. Nupur @ One Hot Stove has gathered 29 bloggers to participate in the marathon. This week is going to be packed with yummy recipes in the blogosphere.

As a bonus I gave you 3 recipes instead of one today 🙂 Hope you enjoy these Andhra dishes as much as we did.

14 thoughts on “Andhra Meal on Christmas Eve”

  1. Gorgeous meal, Pavani, and the pakoras look especially yummy! I love Pedatha’s book — have made that charu in the past as well.

  2. Hi Madhu, Both the chutneys are so different in taste, you definitely have to try them.Hi Nupur, Yes.. This is part of recipe marathon. I forgot to mention in my post. I updated it with the details. Thanks for reminding.Thanks Linda.

  3. a cup of rasam for santa 🙂 He would lov that after eating so much cookies n milk..I havent tried eggplant with milk..will mark this recipe and try it soon.

  4. Platter looks great. You have a wonderful space with good interesting recipes.Chitchathttp://chitchatcrossroads.blogspot.com/

  5. The plate looks beautifully traditional, I especially love the contrast of the crispies with the rasam and chutneys. I have never tasted sweet rasam … this is going to be a must-try for me!

  6. Now thats a meal I am craving for! I am a novice at best when it comes to cooking Andhra cuisine but I have been so impressed with little time that I spent with ‘Cooking with Pedatha’ cookbook! A friend lent it to me once for a few days, its a keeper for sure. Eggplant chutney is very unique, I have got to try it soon.

  7. What a wonderful meal! I couldn’t imagine using eggplant with milk but your recipe is sorely tempting me to give it a try.

Leave a Reply

Your email address will not be published. Required fields are marked *