Gurugakku Pappu / Chenu Akka ~ Authentic Andhra | Step by Step Recipe

Now if I am to say what this variety of greens is called in English, then I am really at wits ends to know what it is called in English. This is a variety of greens that is only grown in the back yards in villages or towns. Amma got these green when we had visited our native place sometime back. I was so surprised at the different versions that they used to prepare with this. We made a pappu with it, and it made a wonderful meal.

I have been trying to update this space for a while, yet something or the other comes up and I loose focus. I have also been busy teaching my boys for their term exams. It's been equally a tough period for me, as I have to understand how to make them understand. They have so much portions to study, I wonder why 5 year old kids need to learn so much. They have sample worksheets followed by the actually exams. I am sure they have so many other things that can do much in ways to teach them. 

Anyway coming to the recipe, check out the step by step pictures to make this dal.

Ingredients Needed:

Chenu akku - 1 bunch
Toor dal - 100 gms
Green chilies - 3-4 long
Tomatoes - 2 small
Tamarind - 1 small marble size
Salt to taste
Oil - 1 tsp

Seasonings
Mustard, Urad dal - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves few
Sambar onions. - 4

How to make the dal

Wash and take the greens in a pressure cooker along with washed toor dal, green chillies, tomatoes,
tamarind, sambar onions and enough water. Pressure cook till done.

Once the pressure falls, remove the water and churn the greens and dal using the lentil masher.

Heat a pan with oil, temper with seasoning ingredients. Saute till the onions are sauteed well. Then add the mashed dal with greens.

Add salt and enough water and bring to boil. Simmer for couple of minutes as required.

Serve with steamed rice.

Aloo Palak Recipe | Potato Spinach Masala

The rare times when you actually pause and think you will realize that Life has gone a fast forward track much faster than you expected. That was what happened to me too. With kids having their holidays, we finally had our interiors done. Our relatives left after Konda’s birthday and Athamma went with them for a short trip.

So you can imagine the work that was meted on us. This brought back to force our thinking that no matter what, life goes on. A day passes off too quickly for us to even ponder much. We feared so much on how we handle so many things, yet we pass them as surely as the night dawns to give way to light.

I haven’t cooked much these past few days after my relatives left. I really had to get myself prepare the Ras Malai because of the challenge; else I know I may never have made it. I was happy having attempted it though. It tasted very good, well considering the fact that the paneer was hard. Well next time maybe, you can’t get everything prefect at the first attempt right.

We took the kids to a park nearby and spent almost 2 hours playing. It was my first time, whereas hubby dear had taken the kids many times to that place. Imagine visiting a park nearby that you are not familiar with and your kids show you the way! With a pang of remorse, I realized I may have missed lot of activities with the kids because I was busy doing other things.

But on the other hand, I felt happy seeing the merry my kids had in showing me the way through the park. Small happiness goes long way in mending the hurts you otherwise feel…

I know it’s been a while since I actually posted a recipe per se. So here’s a classic dish that Amma prepared the other day for us vegetarian. I really enjoyed eating this with Hot Chappati off the pan, that I can associate myself when I eat at parents home.

Aloo Palak | Potato Spinach Masala

Ingredients needed:

Potato - 150 gms / 2 big
Palak / Spinach - 2 bundles (1 cup paste)
Onions - 150 gms
Tomatoes - 150 gms
Ginger - Garlic paste - 1 tsp
Garam Masala - 3/4 tsp
Chilli powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Oil - 1 tbsp
Sugar a pinch
Ghee to roast the potatoes

Method to prepare:

Wash and cook the palak leaves in little water for 5 minutes. Once its cool, grind to a fine paste and keep it aside.

Chop Onions, Tomatoes into fine pieces.
Peel and cube into inch sized potatos.

If you are using ghee, then heat in a non stick pan saute the potatoes till done. This should almost be a roast. Remove and keep aside.

In the same pan, heat 2 tsp of oil, add onions, fry till they are gold in colour and add ginger garlic paste. Fry for few mins.

Add the tomatoes, sauté well. If the tomatoes are very firm, add the salt right now to get them soft, else can be added in the end.

Add chilli pw, turmeric pw. cook well for 5 mins. Then add the palak paste. Bring to boil. Simmer for 5 mins or till the gravy is thick enough. Add the garam masala at this stage.

Just before switching it off, add the potato peices and cook it for 5 mints. Finally add sugar to retain the green colour of the spinach.

Serve with Rotis.

It was interesting to note how well aloo got paried with spinach. Though we normally make Palak Paneer, this was the first time we did with Potato. I thought the taste would be very similar but I was in for a surprise when I tasted it to be completely differently and at the same time very delicious. You should surely try this to know the difference!

Lunch Box Series : LBS#45

Zipping past the signal, my eyes fell on a pinkish tiny tot footwear. A zero size girl baby's lone right one. All within a fraction of a minute, it registered to me that it was pretty one and my heart went out to the mother who will be missing out a lovely memory. If she was like me, who would store the first things your baby had, then I felt out for that nostalgia memories will give. I still have the first slip on that Konda had, those lovely blue tiny slippers. When Athamma was telling me that I should get sandals instead of buckled ones, I remembered Konda's and I knew both my boys will fight over it. Konda had many things in double, which the boys now use and she feels so proud about it. Yes, I guess its a great feeling that your siblings use your things and love it on the top!

While the boys are picking up their language, most of it is still baby talk. And each word sounds honey to our ears. Like the other day, Peddu was telling Athamma something and she didn't understand what he was trying to say. He immediately said, "how many times should I repeat, you are not doing as I told you, baad gurl!" Of course all this in his own language, I had to ask him to repeat to understand the conversation. And was laughing for ages remembering Athamma's shocked expression hearing herself being called a bad girl. Peddu keeps up his sing song, "Nanni Goodd Gurl, Chinnu Good Gurl or Bad gurl" depending on the situation.

Before I forget, I entered Konda's rangoli pictures in Chitra Amma's 'Kitchen Masterpiece' event. I know these weren't the best of hers nor in the event, but I couldn't find the other pretty ones that she had done. Running out of time, I knew I can't miss it and Dibs was kind enough to select Konda as one of the winners in the draw. I know my daughter will be so happy knowing it!

Today's Lunch Box had

Bendakaya Sambar
Palak Aloo Sukha
Rice
Curd Rice


Palak Aloo Sukha

Ingredients Needed:

Potatoes - 250 gms
Spinach / Palak - handful leaves
Onion - small one
Cumin seeds - 1 tsp
Cumin powder - 3/4 tsp
Chili powder - 3/4 tsp
Turmeric powder a pinch
Mustard Seeds - 1/2 tsp
Salt to taste
Oil - 2 tsp

Method to prepare:

Peel Aloo and cut into cubes of 2 inches size. Wash palak and chop roughly.

In non stick pan, heat oil, add mustard seeds and jeera seeds. Then saute the onions till brown. then add palak, along with turmeric and salt. Simmer and cover with lid. After 5 mins, add the chopped aloo and cover with lid.


Once the aloo is half tender, add all the spice powders and cook till the aloo is tender.

Remember to stir in between frequently else aloo might get burnt.

This went very well with sambar!

Enjoy a great weekend!