డే 4 థాలి | సింపుల్ అండ్ హెల్తీ రేసిపెస్ || Healthy South Indian Lunch Day 4 Thali..

#sailawskitchen
డే 4 థాలి | సింపుల్ అండ్ హెల్తీ హోమ్ థాలి పాలకూర పచ్చడి, సొరకాయ పప్పు, అల్లం పులుసు || Day 4 Thali

My WhatsApp Channel Link : https://whatsapp.com/channel/0029VaE4...

Chapters :
0:00 - Welcoming
0:04 - Intro
0:27 - Ingredients
0:46 - Palak Pachadi
3:41 - Bendi Sticks
7:30 - Sorakaya Pappu
9:25 - Alam Pulusu
11:35 - Tasting
12:35 - Conclusion

Thalli day :4
Sorkaya Pappu :
Take a Pressure cooker
Red gram - 50-70 gms
Bottle gourd - small piece
Green chili paste - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Cover & cook for 2-3 whistles
Smash as shown
Salt - 1/2 tsp
Coconut graded - 2 tbsp
Add tempering
Coriander leaves -few

Tempering :
Ghee - 2 tsp
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dry red chili - 2-3
Curry leaves - few
Garlic crushed - 1 tsp
Asafoetida- little


Bendi sticks :

Okra - 1/2 kg
Rice four - 1 1/2 tbsp
Corn flour - 1 1/2 tbsp
Yellow chickpea flour - 1 tbsp
Turmeric powder - 1/2 tsp
Green Chili Karam - 1 tsp
Mix well
Add little water and mix well and set a side
Oil - deep fry
Groundnut - 3-4 tbsp
Fry well as shown
Green chili -10
Fry as shown
Curry leaves -few
Fry and set aside
Drop marinated bendi as shown
Flip and fry
Repeat the same

Main base :
Take a pan
Black gram- 1/2 tsp
Bengal gram - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Salt - 1 1/2 tsp
Red chili powder- 1 1/2 tsp
Off the stove
Mix everything well


Palak pachadi :
Take a pan
Oil - 1 tsp
Ghee - 1 tsp
Black gram - 1/2 tsp
Bengal gram - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Garlic - 1/2 tsp crushed
Dry red chili - 1-2
Curry leaves - few
Asafoetida- little
Fry well & set a side
Same pan
Oil - 1 tsp
Black gram - 1 tsp
Sesame seeds - 2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Green chili - 10
Fry well and set a side
Garlic - 3-4 cloves
Tamarind - little
Grind it to paste
Oil - 1 tsp
Spinach - 2 bunches
Cover & cook on low flame
Add ground paste
Mix well
Coriander leaves- few
Grind it in pulse
Add tempering


Alam pulusu :
Oil - 2-3 tsp
Black gram - 1/2 tsp
Bengal gram - 1/2 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Dry red chili - 2
Curry leaves- few
Asafoetida- 1/8 tsp
Ginger pieces - 2 tsp
Tamarind - 25-30 gms
Water - 100 ml
Turmeric powder - 1/4 tsp
Salt - 1/2 tsp
Red chili powder - 1/2 tsp
Fenugreek powder - 1/2 tsp
Coriander powder- 3/4 tsp
Cumin powder - 1/4 tsp
Jaggery - 3 tsp
Small onions - 15-20
Cover & cook on low flame for 7-8 minutes
Coriander leaves - few

Note: Kindly note that, subtitles are provided only for ingredients & cooking procedure. Narrations, general chit-chat and talks with guests are not translated.

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