Wednesday, May 7, 2008

Korra Annam with Dal with Fenugreek leaves (Menthakku Pappu kura) ~ Andhra Special!

After using Korra Biyamu in the pumpkin paratha, Athamma was asking me if anybody uses Korra Annam. This is commonly found in rural Andhra, India and opted for, in place of regular rice. I was searching the net and couldn't find much, so Athamma was all excited in making this for me to post. She gets her regular supply of this from whoever visits us from their native place. The grains are very small and on touching, feels like kind mustard and tastes brittle. So she got the plate ready and wanted to make the annam (cooked rice). Normally this is relished with Dals with Green leaves. I believe it tastes great with Gogura pappu, another Andhra special! But we can have it with all the varieties of Thotakura pappu.

We choose Methi or Fenugreek Leaves for the Dal. It was an yummy combination. We consume fenugreek quite a lot in our cooking. Its always a part of the seasoning items for dals and sambar. And its used for helping fermentation of Idli batter. But I believe its healthy eating soaked Fenugreek seeds. Dad advises us to eat 1 tsp of Fenugreek that's soak overnight in water. Actually I never felt its bitter, though I have heard everybody say so. Both leaves and seeds are very much used in our cooking. We love Menthakku Pappu and make sure we make it atleast once a week. We get two types of Methi leaves. One variety is very small leaves and are sold as small bunches of them, while the other variety is long stacks with little longer leaves. Both taste great, only are available at different seasons.

Fenugreek (Trigonella foenum-graecum) is a plant in the Family Fabaceae. It is commonly known as methi (Hindi/Urdu, Bangla, Marathi),Menthyada soppu (Kannada), venthayam (Tamil), menthulu (Telugu), or ulluva (Malayalam). Fenugreek is used both as an herb (the leaves) and as a spice (the seed). It is cultivated worldwide as a semi-arid crop. It is frequently used in curry. The young leaves and sprouts of fenugreek are eaten as greens, and the fresh or dried leaves are used to flavor other dishes. The dried leaves (called kasuri methi) have a bitter taste and a strong characteristic smell. Other interesting details can be found in Wikipedia.
Photo Credit: Indianetzone

So when the entire plant is packed with so much good factors, we don't need any excuse to cook this frequently!

Korra Annam or Korralu Buvva (Millet/Foxtail Millet/Kauni/Varagu)

I would like to thank Suganya for the lovely input on this. For other information on net about Korralu, check Indira's , Suganya and Mythili's. I would like to thank Mathy for the informative comments. It feels good to knwo all this information.

Foxtail millet is one of those forgotten grains that were a part of our ancient Tamilian culture. Foxtail millet, called ‘Thinai’ in Tamil, is offered to Lord Muruga, the patron deity of Tamil Nadu.
Ingredients Needed

Korra Biyamu - 1 cup
Water - 4 cups
Salt to taste

Method to prepare:

Boil in the water in a vessel, Once it starts boiling, add the korra biyamu. Let it cook on high, and once you find its cooked, drain the excess water. This is cooked like the regular way of cooking rice in a pan.

Dal with Fenugreek leaves ~ Menthakku Pappu kura

Preparation : 10 mins
Cooking : 10 mins
Cuisine : Andhra
Serves : 4

Ingredients Needed:

Fenugreek Leaves / Menthakku - 1 bunch
Toor Dal - 1 cup
Onion - 1 small
Tomatoes - 2 medium
Tamarind - 1 small piece
Red chillies - 6-7 long ones
Turmeric a pinch
Garlic - 4 pods
Salt to taste
Oil - 1 tsp

Seasoning

Mustard + Urad dal - 1/2 tsp
Curry leaves few
Cumin Seeds - 3/4 tsp

Method to prepare:

Clean the dal and keep aside. Chop onions and tomatoes. Crush the garlic with the skin.

Wash the fenugreek leaves couple of times in running water, let it drain. Chop it finely.

Heat oil in cooker. Add seasoning. Once it splutters, sauté onions, red chillies and garlic. Once onion is brown, add the fenugreek leaves and sauté well so that it gets cooked well. Then add the toor dal and fry for few mins.

Then add tomatoes, tamarind, turmeric, and water for cooking. Cover it with lid and pressure cook for 3 to 4 whistles till the dal is cooked well.

When the pressure is off, take the dal masher or pappu guthi, mash the dal well with the red chillies. Add salt. and cook on high flame for 2 mins.

Dal is ready to serve.

I am sending this to Laurie from Mediterranean Cooking in Alaska., who is hosting the WHB this week. I know this must be so different to follow or understand, but I find Weekend Herb Blogging such a wonderful way to learn about ingredients that we use everyday, yet never bothered to know in detail. So this is my way of learning more about things around me. And also showcase our traditional cuisine to the world! Thank you Kalyn for this great opportunity!

Wish I could make this for all you wonderful people out there!

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29 comments :

Asha said...

Great entry Sri, dal looks mouthwatering! Methi leaves reminds to sow some seeds right now, I had forgotten! Thanks! :)

kamala said...

I like fenugreek with dal.URs look delicious.So Athamma gets interested in blogging....

credit savvy said...

ya man just scrolling and reading made me hungry go job

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Sukanya Ramkumar said...

That was great looking Menthakku pappu kura..... Nice healthy entry... This is my fav...

Uma said...

love the rice with methi dal. Lovely entry. I am coming over to your place to taste all your yummy recipes (Keep the door open)! Just kidding.

Arundathi said...

Lovely Valli - looks delicious! I love methi. And thanks for all the information!

Radhika said...

I have also seen this rice. But don't know what it is called as. But is it the same as kaikuthal rice that people use in villages. Also the dal looks so tempting. pity I couldn't make my kids to eat greens.

bhags said...

The dal real looks all mouthwatering and makes me all the more hungry...think i shud just get up from my chair and make one......:)

ranji said...

oh wow the entry looks delicous..i love dal!!!love methi leaves in dal..i can simply smell here here:)..perfect combo with rice!!

Swati Raman Garg said...

the dal looks so interesting... i make d dal palak... do check it out...
fren i have a small gift for you at my page... do drop by ... and ya the roti mela is a wonderful idea....

Swati Raman Garg said...

and yes i have tagged you ...

Lavi said...

Dal looks So delicious Sri. Thanks for the lovely words that you left on my blog.

Plz do the meme. and dont forget that who tagged you..

Kalai said...

Lovely combo, Valli! Looks mouthwateringly good. I love methi in all its forms, too! :)

Divya Vikram said...

Havent heard of this rice..The dhall looks too yummy..

Annu said...

Mouthwatering.By the colour I can make out,taste soooooooo good.

Suganya said...

Sri, I did a post on millet

http://tastypalettes.blogspot.com/2008/02/millet-with-root-vegetables-bake.html.

Indira has one too.

Namratha said...

Love the colour of the Koora Valli, looks yummy! The rice is definitely new to me.

SpicyTasty said...

Looks so yumm. It's been a long time since i had this kind of food. Reminds me of mom's food. And Srivalli, u have a surprise waiting for you in our blog. Check it out!!!

satya said...

Heard before...but actually came to know about korra biyyam only through blogs....Menthaku pappu with garlic tadka...!Yummy..:)

Prajusha said...

sri,
methi daal looks delcious.
great entry!

Srivalli said...

Asha, thank you...glad you liked them!..looking forward to your homegrown greens!..must be so wonderful to have your own greens right!

kamala, thank you...yes she has always been so supportive...only these days I have asked her for authentic dishes!

credit savvy, thank you!

Sukanya, glad you liked it

Uma, you are most welcome any time...will be our pleasure!

Arundathi, glad it was informative..I am learning so many things!

Radhika, its called foxtail millet...just got to know more abt this!...thats a problem we all have!

bhags, hahha..its high time I guess

ranji, thank you!

Swati, thank you thank you! will check it out!

Lavi, thank you...ahdhdh will try to do it sometime soon!

Kalai, thank you!

Divya, thanks...it was good!

Annu, thanks..it was good

Suganya, oh thats a lovely post...when I searched on net nothing came about!..thanks for the information!

Nam, thank you...it was new to me too until athamma introduced it to me

Shriya, thank you for thinking of me!...

Aparna said...

That's quite a bit of info for me. Didn't know millet could be cooked this way.
As you can see, I am finally able to leave a comment on your blog. Solved the problem, something to do with inadequate computer memory!

Srivalli said...

satya, going thr blogs is such learning experience right!...yeah thats heaven..thank you

Prajusha, thank you

Aparna, so glad that you could finally comment...its my pleasure!

Latha Narasimhan said...

Nice info on fenugreek dear! My mother's dietician at Delhi Hospital said that 1 teaspoon of fenugreek seeds soaked in curds and consumed in the morning in empty stomach prevents diabeties and also helps diabetic patients to recover.
We too use a lot of methi seeds and leaves in our cooking! Methi with dal is so delicious! :))

Rajitha said...

yum! the dal looks great. i used to eat 1 tsp. of methi seeds soaked overnite in 1/4 cup yogurt with curry leaves everyday when i wa in India..supposed to be good for ur hair and skin...

Srivalli said...

Lathamma, thats really so good...I take raw fenugreek seeds in the morning..will try this way too...prevention is better right...:)...thank you!

Rajitha, yeah thats very good..as I said I eat soaked seeds..but curry leaves as whole?

Laurie Constantino said...

All of these foods are completely new to me, so I had to read this several times - but now I understand it, I'm really wishing I had the ingredients necessary as I'm so curious about what it takes like! Thanks for the very interesting education and thank you for participating in Weekend Herb Blogging.

maybelles mom said...

fascinating post; I had never hear of Korra Annam. i am always stunned at how vast indian cuisine is.

Kalyn said...

Great post! I am learning so much from my blogging friends. (And I do wish you could make this for me! I've never tasted fenugreek leaves.)

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