Lemon Rice, Curd Rice and Tamarind Rice with Curry Leaves Chutney - Andhra Special

BM # 39
Day : 1
State: Andhra Pradesh

Indian cuisine is as diverse as its culture, regions, languages, and its climate. It's history can be traced back thousands of years. Every region of India brings its own unique dishes and subtle variations to popular dishes. I have always been fascinated by this diversity and to think a dish can be called by a different name with bare minimum variation in ingredients. It truly is amazing.

For the month of April, we a group of bloggers are running a marathon, where we shall be cooking from Indian states in alphabetical order. This month long marathon has been organised by Srivalli of Spice your Life. Valli, as we all fondly call her is a lovely lady with multiple talents and with lot of patience.She conceived the idea of marathons and some of us are totally hooked on to them.For those of you who would like to know more about these marathons , please check here.

I have tried my best to give you some authentic recipes from Indian states .While searching recipes from a particular state, I realized that each state has at least two to three different cuisines , which makes it all the more difficult to choose.

Today being Day 1 , we begin with Andhra Pradesh.

Andhra Pradesh is acknowledged for being the largest producer of rice in India. Moreover, rice is also the staple food grain that is consumed in large quantities in the state. Most of the traditional food and dishes in Andhra Pradesh are rice-based.

Rice goes with both vegetarian and non-vegetarian meals also. Coconut, spices and fresh herbs are often added to flavor the basic dishes like rice, sambhar, other lentils and steamed vegetables. Rice is boiled and eaten with curries, or made into a batter to be used in dosas, idlis.

Andhra food is one of the most spicy cuisines and pickles and chutneys are made with almost every vegetable, including tomatoes. I remember one of our relatives used to send a particular Andhra mango pickle, which was a super hit.

Hyderabadi cuisine is another branch of Andhra cuisine which was influenced by the Muslims, who arrived in Telangana in the 14 th century.Much of the cuisine revolves around meat and Hyderabad offers the royal recipes of the 'Nawabs'. The Hyderabadi Biryani , Mirch ka Salan are popular dishes from this part of the state. Chilli powder, oil and tamarind are liberally used in it, making the food really spicy and tangy.

For today I have cooked three popular varieties of rice from this state.These are simple rice , but since these are not on our regular menu, they were a treat for the family. I served them with Curry leaves chutney.

Lemon rice
Lemon Rice
11/2 cups rice, boiled
3 tbsp lemon juice
2 tbsp oil
1/2 tsp mustard seeds
Pinch asafoetida
1/2 tsp fenugreek seeds
1/2 tsp black gram ( Udad daal)
Few curry leaves
Few whole red chillies
1/2 tsp turmeric powder
1/2 cup peanuts
Salt to taste
2 tbsp grated coconut

Heat oil in a pan
Add mustard seeds, hing, methi, urad dal and sauté till the dal turns golden.
Add curry leaves, broken red chillies, turmeric powder and peanuts and continue to sauté.
Add rice and salt and mix.
Add lemon juice and mix well.
Cook on low heat till the rice gets heated through.
Garnish with coconut and serve hot.

Tamarind Rice
Tamarind Rice
For the spice powder 
1 1/2 tsp Bengal gram
1 1/2 tsp split black lentils
1 1/2 tsp coriander seeds
3 to 4 whole dry Kashmiri red chillies , broken into pieces
2 tsp sesame seeds
Heat a small pan.
Add all the ingredients and dry roast on a slow flame for 5 minutes or till golden.
Make sure to stir continuously
Let cool.
Pulse to a fine powder.
(makes Approx. 1/3 Cup)

Other Ingredients
1 tbsp oil
1/2 cup peanuts
1/2 tsp split Bengal gram
1/2 tsp split black lentils
8 to 10 curry leaves
1/4 tsp turmeric powder
1/2 cup tamarind pulp
2 1/2 cups cooked rice
salt to taste
Heat the oil .
Add the peanuts and sauté on a slow flame for 4 to 5 minutes or till they turn light pink in colour while stirring continuously.
Add the chana dal, urad dal, curry leaves, asafoetida and turmeric powder,
Mix well and sauté on a medium flame for a minute, stirring continuously.
Add the tamarind pulp, mix well and cook on a medium flame for 2 minutes .
Add the prepared spice powder , rice and salt and toss gently.

Curd Rice

Curd Rice
2 tbsp curds
100 ml milk

1 tsp ghee
1/2 tsp Mustard
1-2 tsp Urud dal
1/2tsp Cumin Seeds
Few curry leaves
2 - 3 green chillies
Salt to taste
Coriander leaves for garnish

Clean and soak rice for 15 mins.
Pressure cook it until its soft and mushy.
Cool it for a while.
Chop the ginger green chillies finely.
Add the curds to the cooled cooked rice. Mix well.
Add milk, little water and salt to taste.
Heat ghee in a pan and add the mustard seeds
Add rest of the ingredients immediately to the curd rice.

Curry leaves Chutney
1/2 cup curry leaves
1/4 cup coconut, grated
1 tsp tamarind
1/2 tbsp urad daal
2 tsp Bengal gram
1 green chilly
Salt to taste
Roast the urad daal.
Roast the curry leaves,

Blend the following to a fine paste adding very little water.
Roasted daal
Roasted curry leaves
Bengal gram
Green chilly

1/2 tsp oil
1/2 tsp mustard seeds
Pinch asafoetida

After the chutney is blended temper it with mustard seeds.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39 

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