Recipe: Yummy Atta badi peas and lotus stem curry

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Recipe: Yummy Atta badi peas and lotus stem curry
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Recipe: Yummy Atta badi peas and lotus stem curry Delicious, fresh and tasty.

Atta badi peas and lotus stem curry. It's all favourite my nani used to cook for us and it's her traditional recipe served with boiled rice. It's special and brings childhood memories alive. #myrecipe Unlock foodie. Here luffa curry is cooked with badi ,and traditional spices is used to give the curry an authentic taste.

Kerala Parippu Curry. kerala sadhya style parippu(dal) curry made with red gram dal.

It goes very well with rice and ghee.

It is very health for kids also.

You can have Atta badi peas and lotus stem curry using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Atta badi peas and lotus stem curry

  1. It’s 1 cup of Wheat flour.

  2. You need As required of tomatoes.

  3. Prepare 1-2 of Onions.

  4. Prepare as required of ginger.

  5. You need as required of lotus stem.

  6. You need as requied of peas.

  7. You need as required of onions.

  8. Prepare As required of Water to knead according to knead a tight dough.

  9. You need 2 tbsp of Green coriander.

  10. It’s as required of lots of water to wash atta.

  11. It’s 4 tbsp of Chana dal.

  12. Prepare as required of cinnamon.

  13. You need as required of cloves.

  14. It’s as required of peppercorn.

  15. You need As required of Bay leaf.

  16. Prepare as required of cardomom.

  17. It’s as required of choti elaichi.

Kids will love this parippu curry with ghee and rice combination.

There is no sadya without parippu curry in kerala.

The Bhey Vangan Saag is a traditional Sindhi dish with lotus stem as the star ingredient.

The dish is a medley of vegetables that include Bhey (lotus stem), Vaangan (brinjal), Saag (palak) and Aloo (potatoes), and some Indian spices which makes it a very nutritious meal in itself.

Atta badi peas and lotus stem curry step by step

  1. Knead atta with water accordingly to make a hard dough.Cover it and let it rest for 10 min.Then soak in water for 15 min.Take a muslin cloth add the soaked atta below a big vessel in the wash basin and wash it nicely.Then remove from cloth and wash in soup strainer or atta Seiver.Wash nicely till it look like elastic.Soak chanadal for 2 hours..

  2. Now add washed atta,shown above in a pressure cooker add dry masalas on top,like salt to taste,red chilli powder 2 tsp haldi powder 2 tsp,dhania powder 2 tsp,zeera 2 tsp and chanadal and pressure cook it for 4 whistles with 3 cup water.Cool it and strain it..

  3. Now deep fry the atta pieces till golden brown and soak in boiled hot water..

  4. For Gravy,3 medium sized onions,3 tsp chopped ginger.Heat 2 tbsp ghee and 1 tbsp oil add zeera,bay leaf saute add ginger and saute.Add chopped onion and saute till light golden brown.Add tomatoes puree in mixie and 6 Tomatoes.Saute till oil seperates add salt to taste, kashmiri red chilli powder,turmeric powder 1&1/2 tsp,2 tbsp dhania powder.Add elaichi powder.Saute nicely add soaked and sieved atta chunks,add green peas 1&1/2 katori,add 2 tbsp sliced lotus stem nicely washed and boil for 5 min..

  5. Add 2 cups of water and mix all and pressure cook it for 4 whistles.Open lid add lots of green coriander on top..

  6. Serve hot with boiled rice and chanadal can be used for stuffed parantha or veggie with capsicum and onion..

It is a sattvic dish that uses no onion and garlic.

In a bowl add Gram flour/Besan,Whole wheat flour/ Atta.

Add Carom Seeds/Ajwain, Cumin/Jeera, Red Chilly Powder & Salt.

Add Turmeric, Garam Masala & Kasuri Methi.

Add chopped Green Chilli and Curd.