Comments on: Ridgegourd~Moongdal (Beerakaya Pesara Pappu)

by: Pallavi

Wed, 27 Jan 2010 00:27:13 +0000

Hello Indira Garu,

Inspired by your recepies my husband has cooked for the first time on 2 consecutive days & they tasted awesome.

Thanks a lot & keep them coming….

Pallavi

by: Deepthi

Wed, 08 Apr 2009 18:32:39 +0000

Hai Indira
I am deepthi n I am from Kurnool.
I really liked your site for the varietes and also great simplicity.Thank you for sharing such a great information.

by: Pavani

Mon, 26 Jan 2009 15:19:56 +0000

Hi im new to this website.i’ve never done the roasting of dal……..should do from nowonwards .
Thanks …..

by: Priya Dilip

Wed, 18 Apr 2007 19:55:31 +0000

Hello Indragaru..
i tried this koora.. it was a new combination for me.. it tasted awsome.. we both enjoyed it and felt like a new kind of home food on our plates … thanks for sharing…
Priya Dilip

Indira replies:
Hi Priya,
That is really great. I am glad that you two liked it, Priya. Thanks for letting me know.
Happy cooking!

by: Balu

Wed, 04 Apr 2007 05:10:31 +0000

Dear Indira Garu,

Inspired by this recipe, I created a dry version. Please try the recipe at http://360.yahoo.com/balusmbox . My pics are not as good, so please forgive me. This one is dedicated to you. I hope to add more recipes as i experiment.

Thanks
Balu

by: Soumya

Wed, 06 Dec 2006 21:42:55 +0000

Thanks for your response , Indira . I use the same tamarind Qty always. I will try again , as you have suggested .

Also, my husband says you guys make a ” Tomato Pappu ” and he loves it , of all Andhra recipes. Is it done the same way as the Toor dal Pappu with lot of tomatoes or do you have any secret ingredients ? Please let me know if you have posted this recipe elsewhere .. ( Didn’t find it on the tomatoes section )

Iam going to try your Methi Chole today . ( I love your recipes.. so simple .. healthy and tasty! )

Thanks and regards from this new fan..

Soumya

by: Soumya

Tue, 05 Dec 2006 06:45:32 +0000

Hi Indira - I guess this is the third recipe that I made at home ( in 3 days ! ), from your website . Absolutely fantastic!

I have a question - Whenever I cook daal in plain water , in just 3 whistles it is usually done , but when I tried both the methi keera pappu and this one - it took a lot of time.. I had to open the cooker after 3 whistles and then again cook it for another 3 whistles - why does this happen ?

Hoping to hear from you!

Thanks…
Soumya

Hi Soumya,
Glad to hear that you tried and liked this recipe. Thanks for the feedback, I appreciate it.
About your question - I am not sure why, sometimes tamarind would slow down the cooking process. Are you maintaining the same tamarind quantity to all these recipes? If it is a big problem, I can suggest - cook the dal first and in another vessel, cook the vegetables and mix them two together, like they used to do in old days. This method also makes a good, tasty dal in short time. Hope this helps.
—Indira

by: Dale

Wed, 29 Nov 2006 02:06:57 +0000

Hi Indira,
Your site is wonderful. The recipes are great and the photos are fantastic. When I was in India last time I bought a couple of very good cookbooks, but I keep coming back to your site.

Can I ask a beginners question? When you mash the dal do you also mash the gourd into the dal?

Thanks
Dale

Hi Dale,
Many thanks for your nice words about Mahanandi. I appreciate it.
Yes, but not too much. We do not want the vegetable pieces completely mashed and disappear into dal. Usually even after pressure cooking and mashing, most of the vegetable pieces (except for onions), still maintain atleast their shape. And we want that in dal. Hope that helps.
— Indira

by: Sirisha

Thu, 09 Nov 2006 08:16:17 +0000

Hi Indira

My Mom used to make Sorakaya (Indian Bottle Gourd) also similarly. It tastes grt with vadiyalu and majjiga merapakayalu.

Sirisha

by: Baljeet

Tue, 07 Nov 2006 03:56:57 +0000

Your food pictures are GREAT..Very nice and am learning a few south indian type of food from you as well ..Thanks