A classic Andhra dish featuring tender baby eggplants in a rich, nutty gravy made from peanuts, coconut, and sesame seeds. It’s a perfect blend of spicy, tangy, and savory flavors.
Prep20 min
Cook40 min
Soak10 min
Servings4
Serving size: 1 cup
316cal
6gprotein
25gcarbs
Ingredients
500 g Baby Brinjal (Also known as Indian eggplant)
0.25 cup Peanuts (Raw, unsalted)
2 tbsp Sesame Seeds
2 tbsp Dried Coconut (Grated or desiccated)
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
5 pcs Dried Red Chillies (Adjust quantity for spice preference)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple and comforting Andhra staple, this thick, creamy lentil dish is made with just toor dal and turmeric. It's the perfect base for rice, ghee, and a spicy pickle, embodying pure comfort food.
A tangy and spicy South Indian soup made with ripe tomatoes, tamarind, and aromatic spices. This comforting classic is perfect served with hot rice or enjoyed on its own as a light, flavorful soup.
About Gutti Vankaya Koora, Steamed Basmati Rice, Muddapappu and Tomato Rasam
Soul-satisfying stuffed brinjal curry with comforting rice & dal. A perfectly spiced delight!
This andhra dish is perfect for dinner. With 906.74 calories and 24.799999999999997g of protein per serving, it's a nutritious choice for your meal plan.
24gfat
(Large, finely chopped)
1 tbsp Ginger-Garlic Paste
10 pcs Curry Leaves
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Kashmiri or Byadgi variety recommended for color)
2 tbsp Tamarind Pulp (Extract from a small lemon-sized ball of tamarind)
1 tsp Jaggery (Grated or powdered. Balances the flavors.)
1.5 tsp Salt (Adjust to taste)
1.5 cup Water
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Masala Powder
In a pan over low-medium heat, dry roast the peanuts for 4-5 minutes until they are aromatic and lightly browned. Remove and set aside.
In the same pan, add sesame seeds, dried coconut, coriander seeds, cumin seeds, and dried red chillies. Roast for 2-3 minutes until fragrant. Be careful not to burn them.
Allow all roasted ingredients to cool completely. Transfer to a grinder and blend into a fine powder. Set aside.
2
Prepare and Stuff the Brinjals
Wash the baby brinjals and pat them dry. Keep the stems intact.
Make a '+' shaped slit from the bottom of each brinjal, going about three-quarters of the way up to the stem.
Immediately place the slit brinjals in a bowl of salted water to prevent discoloration.
In a small bowl, take about half of the ground masala powder. Add 1-2 teaspoons of water to form a thick, stuffable paste.
Drain the brinjals and gently stuff this masala paste into the slits of each one. Reserve the remaining dry masala powder for the gravy.
3
Sauté Brinjals and Prepare Gravy Base
Heat the oil in a wide, heavy-bottomed pan over medium heat. Carefully place the stuffed brinjals in the pan.
Shallow-fry for 8-10 minutes, turning gently, until the skin is lightly blistered on all sides. Remove the brinjals from the pan and set aside.
In the same oil, add the mustard seeds. Once they splutter, add the curry leaves and chopped onion.
Sauté the onions for 5-7 minutes until they turn soft and golden brown. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
4
Simmer the Curry
Reduce the heat to low. Add the turmeric powder, red chilli powder, and the remaining dry masala powder. Sauté for 30 seconds.
Stir in the tamarind pulp, jaggery, and salt. Mix well.
Pour in 1.5 cups of water and bring the gravy to a gentle boil.
Carefully place the sautéed brinjals back into the pan. Cover and simmer on low heat for 15-20 minutes, or until the brinjals are tender and the gravy has thickened. Oil will start to separate at the edges.
5
Garnish and Serve
Once cooked, turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest for 10 minutes before serving. Serve hot with steamed rice, roti, or jowar bhakri.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
0.25 tsp Hing (Optional, for flavor and digestion)
1 tsp Salt (Adjust to taste)
2 tbsp Ghee (For serving)
Instructions
1
Prepare the Dal
Rinse 1 cup of toor dal under cool running water 3-4 times, until the water runs clear. This removes excess starch.
For a creamier texture and faster cooking, soak the rinsed dal in 2 cups of fresh water for 20-30 minutes. This step is optional but recommended.
2
Pressure Cook the Dal
Drain the soaked dal and transfer it to a 3-liter pressure cooker.
Add 3 cups of fresh water, 0.5 tsp turmeric powder, and 0.25 tsp hing (if using).
Secure the lid and pressure cook on medium-high heat for 4-5 whistles (about 15 minutes).
After the whistles, reduce the heat to low and let it simmer for 5 minutes before turning off the flame.
3
Mash to a Smooth Paste
Allow the pressure to release naturally from the cooker. This is crucial for perfectly cooked dal.
Once the pressure has subsided, open the lid. The dal should be completely soft and mushy.
Add 1 tsp of salt. Using a traditional wooden masher (pappu gutti) or a sturdy whisk, mash the dal vigorously while it is still hot until it forms a smooth, thick, and creamy paste.
If the dal seems too thick, add a few tablespoons of hot water and mix well to reach the desired consistency. It should be thick like a paste, not runny.
4
Serve
Transfer the hot Muddapappu to a serving bowl.
Serve immediately with hot steamed rice, a generous dollop of ghee, and a side of Avakai (Andhra mango pickle) or any spicy chutney for a classic and comforting meal.
1.5 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water)
4 cup Water (divided for cooking dal and rasam base)
2 tsp Rasam Powder (use a good quality store-bought or homemade powder)
0.25 tsp Turmeric Powder
1 tsp Salt (or to taste)
0.5 tsp Jaggery (powdered, optional to balance flavors)
1 tbsp Ghee (can be substituted with oil for a vegan version)
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
2 whole Dried Red Chillies (broken into halves)
4 clove Garlic Cloves (lightly crushed with the side of a knife)
10 leaf Curry Leaves (fresh)
0.25 tsp Hing (asafoetida)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.
2
Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.
3
Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.
4
Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.
5
Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.
