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.
Korra Biyamu – 1 cup
Water – 4 cups
Salt to taste
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
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
Mustard + Urad dal – 1/2 tsp
Curry leaves few
Cumin Seeds – 3/4 tsp
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!