Sankranti in the Telugu states of India holds the highest importance. Especially in Andhra Pradesh, it becomes a celebration of extravaganza and a time to bond over traditional rituals, customs and festive foods with friends and family. An assortment of indigenous culinary fares works as an anchor uniting one and old. Many believe these sweet and savoury dishes as the heritage keeper of this festival and pass them down to the generations. Recollecting his childhood memories, Chef VH Suresh shares, “Since I was a child, Makar Sankranti has held a special place in my heart. I used to look forward to this festival to fly kites every year and enjoy the festive delicacies. The reminiscent of those early years are in my DNA now. I am glad to work as a chef. I can use my imagination during the festival and experiment with some of my favourite dishes like Bobbatlu and Pottelu Mamsam Iguru.”
According to him, foods and festivals are intertwined. Likewise, they also work as sentinels of each other to preserve in the test of time. For the upcoming Sankranti or Sankranthi, as it is called in the Telugu states, as the Corporate Executive Chef, Suresh has curated the menu for Platform 65, multi-cuisine restaurant Makar Sankranti fest. One can relish authentic Telugu dishes like chakra Pongal, coconut rice, bobbatlu, ariselu and many more mouthwatering recipes.
Executive Chef Suresh also counts Gongura Kodi Pulao, Bobbatlu and Sitaphal Rabdi with special sentiments for this festival. Likewise, he enunciates Pandem Kodi Badam Kura, Pottelu Mamsam Iguru and Tamalapaku Bajji as forgotten yet popular recipes. Tamalapaku Bajji uses betel leaves and is an exotic dish. He shares the recipes to let people try them at home during this revelry period.
Pandemkodi Badam Kura
Andhra style country chicken curry, Image Source: Platform 65
Ingredients
- 10 pieces natu kodi or country chicken
- Salt to taste
- 3 tsp chilli powder
- 50 gm chopped onion
- 30 gm chopped tomatoes
- 50 gm cashew
- 40 gm dry coconut
- 1 tsp garam masala
- 1 tsp ginger garlic paste
- 2 tbsp oil
- ½ tsp turmeric powder
- 1 pinch black pepper powder
- 50 gm chopped garlic
- 10gm curry leaves
- 10 gm green chilli
Method
- Marinate chicken with salt and chilli powder and mix well
- Heat a frying pan, add 2tps of oil, chopped onion, curry leaves, green chilli, chopped garlic, and turmeric and toss it
- Add ginger garlic paste and cook for a while
- Now add the marinated chicken to it and season with salt and chilli powder
- After a couple of minutes, blend the cashew paste and pepper powder, and toss it well. Cook it for 15mins
- Add garam masala powder, and cook it well until it becomes thick
Top it with cashew nuts and serve it hot.
Pottelu Mamsam Iguru
Ingredients
- 450 gm mutton
- Salt to taste
- Chilli powder 3tsp
- Chopped onion 100g
- Chopped tomatoes 50g
- Cashew 50gm
- Dry coconut 40gm
- Garam masala 1tsp
- Ginger garlic paste 1tsp
- Oil 2tsp
- 10 gm coriander leaves
- ½ tsp cumin seeds
- ½ tsp turmeric powder
- 50 gm chopped garlic
- 10 gm curry leaves
- 10 gm green chilli
Method
- First, take cashew and dry coconut and make them into a paste.
- Marinate mutton with salt, chilli powder, turmeric powder, and ginger garlic paste and keep it aside.
- Now heat a pan, add oil of 2tps, and add chopped onion, curry leaves, green chilli, chopped garlic, and turmeric powder and toss it well.
- Add chilli powder and stir
- Blend in the marinated mutton, season and toss it
- Add chopped tomatoes and cook well
- After some time, add water to it and cook for 15mins
- Add garam masala powder and cook until the liquid turns into gravy
Serve the hot Pottelu Mamsam Iguru and garnish with coriander leaves.
Tamalapakku Bajji
Ingredients
- 10 tender betel leaves
- 1 cup gram flour
- 1/4 cup rice flour
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chilli powder
- 1/4 teaspoon cumin seeds
- Salt, to taste
- Tamarind pulp, to taste
- Water, as needed
- Oil for deep-frying
Method
- In a mixing bowl, combine the gram flour, rice flour, turmeric powder, red chilli powder, cumin seeds, and salt. Mix well.
- Add tamarind pulp to the flour mixture and mix until the mixture comes together and forms a batter. If it is too dry, add a little water.
- Wash the betel leaves thoroughly. On a paper towel, dry them. The betel leaves can also be chopped and added to the batter. But the taste and appearance are better with the entire leaf.
- Dip the betel leaves into the batter and roll them into thin cylinders or, as is
- Heat oil in a deep-fryer or a large saucepan over medium-high heat.
- Gently drop the batter cylinders into the hot oil and fry them for about 2-3 minutes till they are golden brown and crisp.
Gongura Kodi Pulao
Ingredients
- 2 cups basmati rice
- 1 lb chicken, cut into small pieces
- 1 cup gongura leaves (also known as sorrel leaves), finely chopped
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 1-inch ginger, minced
- 2 green chillies, finely chopped
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
- 2 tbsp oil
- 2 cups water
Method
- Rinse the rice and soak it in water for about 30 minutes.
- Heat oil in a thick-bottomed pan and add cumin, mustard, and coriander seeds. Let them splutter.
- Add the onions and sauté until they are translucent
- Blend in the garlic and ginger and sauté for a few more minutes
- Add the chicken and cook until it is thoroughly done
- Add the gongura leaves, green chillies, cumin powder, coriander powder, and salt. Sauté for a few more minutes
- Add the soaked and drained rice and stir well to coat the rice with the masala. Pour water and bring it to a boil
- Reduce the heat to low, put a lid on the pan, and simmer until the rice is cooked and the water is absorbed. This should take about 15-20 minutes.
Using a fork, fluff the rice and serve hot.