Dasari Home Foods

From Our Kitchen

Recipes

The dishes our jars were made for.

Pesarattu with Ginger Chutney

30 min · Serves 3

Pesarattu with Ginger Chutney

  1. 1Soak 1 cup whole green gram overnight with 2 tbsp rice.
  2. 2Grind with green chilli, ginger and cumin to a pouring batter.
  3. 3Spread thin on a hot iron tawa, drizzle sesame oil around the edges.
  4. 4Scatter chopped onion and coriander, fold, and serve with ginger chutney.
Gongura Pappu

45 min · Serves 4

Gongura Pappu

  1. 1Pressure cook 1 cup toor dal with turmeric until soft.
  2. 2Sauté two bunches of gongura leaves until they collapse.
  3. 3Mash together with salt and a little tamarind if the leaves are mild.
  4. 4Temper mustard, cumin, garlic and dried chilli in ghee and pour over.
Ghee Rice with Karivepaku Podi

15 min · Serves 2

Ghee Rice with Karivepaku Podi

  1. 1Take hot steamed rice into a wide plate and let the steam escape.
  2. 2Add two spoons of karivepaku podi and a generous spoon of ghee.
  3. 3Mix with your fingers until every grain is coated.
  4. 4Serve with papad, curd and a spoon of avakaya on the side.