Skip to main content

Upma Pesarettu

Pesarettu is a common breakfast in Andhra pradesh / Telangana which is prepared using green moong dal. This is easy to prepare and also healthy as it consists of green gram. Green chillies and ginger is added along with the green gram while grinding to enhance the taste of pesarettu. This can be served as such or stuffed with a prepared rava upma. To make it more healthy, wheat rava upma can also be stuffed inside. In few hotels, this upma stuffed pesarettu is also called as MLA pesarettu. One upma pesarettu for breakfast along with ginger chutney will be a tummy filling meal.

Ingredients :

1 Cup Green gram dal / Pachapayar / Pesara pappu
2 Tbsp Rice 
Salt to taste 
2 Green chillies
Small piece of ginger 
2 Cups Rava upma 
1 Cup Onions, Finely chopped 
Finely chopped coriander leaves or curry leaves 
2 Tbsp Red chilli powder 

Method :

Wash and soak green gram along with rice for 5 hours or overnight .

Drain the water completely and grind into batter consistency along with green chillies and ginger.
( Add very little water while grinding ).

Once done, transfer it to a bowl and add the required amount of salt.

Mix well and the batter should not be too thick or thin, so adjust water accordingly.

Heat dosa pan and using green gram batter prepare like regular dosa in a medium flame.

Sprinkle finely chopped onions evenly on the peserettu along with coriander leaves or curry leaves.

Sprinkle red chilli powder on top of the chopped onions and smear little oil.

Once the pesarettu gets cooked, spoon in one ladle of rava upma and evenly spread it on the pesarettu.

Fold the one side of pesarettu and cook it for half a minute.

Once done, remove from the flame and repeat the process for the remaining batter.

Serve hot.

Serving Options :

Serve hot with Ginger chutney.


Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)

Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….

Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …