Madhu's vantalu

Flavors & colors come together to tantalize your senses

Madhu’s vantalu is moving

Posted by Madhavi on February 13, 2013


Please note that Madhu’s vantalu will be permanently moving to my new blog Madhu’s Indian Recipes. I am in the process of exporting all my posts to my new blog Madhu’s Indian Recipes.  Would appreciate if you continue to give me the same support in my new blog the way you have been doing all these six years.

Do update your emails and book marks with my new blog.

Hope to see you in my new space.


My new blog-

Posted in Festivals & HoliDays, Indian sweets | 1 Comment »

Mixed lentils Sundal for Sankranthi Neivedyam

Posted by Madhavi on January 12, 2013


Mixed lentil Sundal recipe has been moved to my other blog- Madhu’s Indian Recipes. Click here for the recipe.

Posted in Festivals & HoliDays, Healthy Snacks, Indian Festival recipes | Tagged: , , , | 3 Comments »

Sweet recipe Ideas for Sankranthi | Makara Sankranthi | Pongal | Uttarayan | Maghi

Posted by Madhavi on January 4, 2013

Scroll down to see some sweet recipe ideas for this Sankranthi from both my

cimg1647c.JPG                                                                                    Bobbatlu | Puran poli | Obbatu


Sweet Pongal


Cashew Pista Burfi/Peda

cimg6766ccrc                                                                                         Moongdal Payasam


     Sooji Halwa

                                                            Sooji Halwa with Condensed Milk


Cracked Wheat Halwa


    Semiya Payasam


Sunnundalu (Urad dal laddoo)

                                                                     Rava Laddoo

Posted in Festivals & HoliDays, Indian Festival recipes, Indian sweets | Tagged: , | 3 Comments »

Cracked Wheat Vangibath|Cracked Wheat(Godhuma Rava) Recipe|Vangibath Recipe

Posted by Madhavi on December 22, 2012


My Cracked Wheat Vangi bath has been moved to my other blog. Click here for the recipes-

The reason for moving the recipe is, I am in the process of merging both my blogs.

Posted in Cracked wheat recipes, Karanataka Cuisine | Tagged: , , | 2 Comments »

Pachadi Series- Bottle gourd (Doodhi) Chutney ~ Sorakaya Pachadi

Posted by Madhavi on December 10, 2012


This recipe has been moved to my other blog. Clcik here for the recipe-



Posted in Andhra food, Andhra pachadi, Pickles & Chutney's | Tagged: , , , | 2 Comments »

Pachadi series: Carrot & capsicum pachadi (Carrot & green bell pepper chutney)

Posted by Madhavi on May 30, 2009


My Carrot Capsicum pachadi has been move dto my other blog. Clcik here for the recipe-


Posted in Andhra food, Andhra pachadi | 11 Comments »

Pachadi series: Dondakaya pachadi (Tindora chutney)

Posted by Madhavi on May 1, 2009


Madhu’s Vantalu moved – . Check out for new recipes.


  • Tindora: about 25
  • Green chilles:  5
  • Cumin seeds: 1/2 tsp
  • Garlic cloves :2
  • few curry leaves
  • tamarind paste – 3 tsps
  • jaggery/sugar: 1/4th tsp (optional)
  • salt to taste and
  • talimpu ingredients.



Wash the tindora and cut the edges off. Cut the tindora to small pieces.

Slit the green chilles.

In a pan put the cumin seeds and fry for few seconds. Remove.

In the same pan, add some oil, green chilles, curry leaves and the tindora. Add some salt and cook till the vegetable becomes soft. Cool completely.

Take a mixer, add the cumin seeds and run it for few seconds. Then add the sauteed tindora, garlic cloves, tamarind paste and salt. Grind till soft. Check the seasonings.

Do the talimpu (popu/tadka) with a tsp of oil, bit of mustard seeds, 1/2 tsp each of chana dal, urad dal and cumin.  Also add few curry leaves and hing.

Mix the tadka and jaggery with  pachadi and serve it with chapathi or white rice.

Check out my other blog –  for new updated recipes.


Posted in Andhra food, Andhra pachadi | 7 Comments »

A get-together menu

Posted by Madhavi on April 30, 2009



Strawberry punch, masala vada, nachos with mango salsa.

Main course:


Sorakaya pachadi (bottle gourd chutney), Guttivankaya kura (stuffed brinjal curry), Beans,carrot & lima beans fry, Puliyogare noodles, Bisibelebath & Curd rice.



Mango Mousse

Check out my other blog –  for new updated recipes.


Posted in Uncategorized | 10 Comments »

Sankranthi Subhakanshalu

Posted by Madhavi on January 13, 2009

bobbatu                                                         Bobbatlu (Puran Poli, Obbatu)


Sooji Halwa


Sweet Pongal

IMG_0411Cracked Wheat Halwa

payasamMoong dal Payasam

IMG_0875Cashew Pista peda/Burfi

Wishing Family, Friends and Fellow bloggers a Very Happy Sankranthi!

Scroll down to see some festival recipe ideas for this Sankranthi! These recipes are from both my blogs.

Rice Variety:

Tamarind rice | Chintapandu Pulihora

Lemon rice with Peas


Sundal Recipes:

 Green moong dal Sundal

Chick peas Sundal

Mixed lentils Sundal

Peanut Sundal

Sweet Recipes:

Bobbatlu (Puran poli, Obbatu)

Pesara pappu Payasam (Moong dal Payasam)

Cracked wheat Halwa

Semiya (Vermicelli) Payasam

Sunnundalu (Urad dal laddoo)

Rava laddoo

Sankranti (Telugu: సంక్రాంతి ), is a festival that signifies the beginning of the harvest season for the farmers of India.It is also called ‘Makara Sankranthi’, it is celebrated primarily in the states of Andhra Pradesh, Karnataka & Maharashtra. (above article taken from wikipidea, more info click here….

In Andhra pradesh, my home state we call it “pedda panduga” which means the big festival. It is generally a three day festival, which starts on Jan 13th and goes up to Jan 15th (Sankranthi is one of the few festivals which come on the same day every year). Each day has its own significance.

The first day being the bhogi panduga
• Second day Sankranthi and
• The third day is Kanuma.

I have a lot of child hood memories associated with this festival.


Aariselu (made of rice flour & Jaggery)

On Bhogi, we use to wake up as early as 4 am in the morning and lightup bhogimantlu (bon fire). Items like old broom sticks, woods and paper are thrown in to the fire. It signifies the destruction of the evil and departure of the poverty. Later we clean the courtyards and sprinkle it with water and cowdung and draw beautiful muggulu (also called rangoli). Then the muggulu are decorated with mariglod flowers on fresh round cow dung balls. Then everyone takes bath and wear new clothes.

Sankranthi, the main day of this three day celebration starts with Lakshmi pooja(Goddess of wealth). Sweet Pongal (made of rice, lentils and Jaggery) is offered as naivedyam (offering) to the god. The cattle, especially cow is also offered prayers.

Other entertaining sights during Sankranthi are Gangireddu (decorated oxen) which are taken from one house to other, they are often see nodding their head, accompanied by their owner who sings songs. People offer them rice and clothes. We also have bommala kolluvu which displays various dolls and toys.

Food plays a very important part in this festival. In Andhra we make ariselu( made of rice and Jaggery), kajjikayalu, jantikalu, puliharam(tamarind rice), garelu, boorelu, laddu and sweet pongal.

Women and kids go to relative’s house and neighboring houses for tambulam (which consists of tamalapakulu, coconut and flowers)

Kanuma, is a festival for farmers. The farmers decorate their cattle and offer prayers. This is a very happy occasion for the farmers because they sell their produce and get money. People visit temples and family gatherings happen.

Cinema is a very popular media in our Andhra, a lot of movies are released during this period. In the evening people go to watch the movies.

There are so many other memories which are related to this festival, like- hari dasu, banthi poolu, chamanthi poolu(flowers), gobbimmalu, muggulu, gummadi kaayalu, and all the sweets which I mentioned earlier. No wonder we call it pedda pandugaa in our Andhra Pradesh. It truly is, though I miss all of this here in U.S, just to think about it makes me so happy.

Wishing each and every one a Very Happy Sankranthi!

Previously posted on Jan11’07.

Check out my sweet recipe ideas here-

Posted in Uncategorized | 10 Comments »

Pachadi series: Gongura pachadi (Red sorrel leaves chutney)

Posted by Madhavi on November 7, 2008


mango pickle and gongura chutney

Andhra pradesh, my home state is very popular for eating hot and spicy food. Coming to pickles, the most populous one’s are aavakaaya (mango pickle) and gongura pachadi (red sorrel leaves chutney).  In Andhra, we make lot of instant pickles which are supposed to be consumed in two to three days.   These types of pachadi’s can be made either with vegetables, greens or dal’s.

Today i want to share with you Gongura pachadi, one of the most famous pachadi’s of all times. My mom makes this pachadi in three different ways. One with green chille, one with dry chille and urad dal and the other with dry chille and peanuts. The one i am posting today is with the peanuts.


This beautiful picture was taken in one of our dear friend’s house. They have planted this gongura plant, which has grown beautifully in their backyard. I was lucky enough to pick the fresh leaves and make the pachadi.



  • Gongura leaves- about 4 cups
  • a handfull of peanuts
  • dry red chilles- 5
  • tamarind juice – 1tsp (adjust depending upon how tangy the gongura is)
  • onion- 1/4th

Tempering/ Talimpu:

  • oil- 1tsp
  • mustard seeds- 1/2 tsp
  • chanadal, urad dal, cumin seeds- 1/4th tsp each
  • few curry leaves
  • dry red chille-1
  • pinch of hing

In a pan put the oil, once hot add the mustard. Once the mustard starts to dance, add the other ingredients and fry till light brown.


In a pan put a teaspoon of oil and fry the peanuts till light brown. Remove and keep it on the side. In the same pan add the dry chille and fry. Remove, now add two teaspoons of oil and the gongura leaves with little bit of salt. cook in low heat till gongura becomes soft. Let cool.

In a mixer grind the peanuts and red chille coarsely. Now add the gongura, some salt, tamarind juice and very little water. Grind till its smooth. Now add some chopped onion and grind it just one more time. You should still be able to see some chunks of onion.

Finally add the tempering and enjoy the pachadi with hot rice and some ghee.

Check out my other blog –  for new updated recipes.


Posted in Andhra food, Andhra pachadi, Pickles & Chutney's | 19 Comments »

Pesara pappu Payasam (Moong dal Payasam)

Posted by Madhavi on October 7, 2008

My Moong dal Payasam recipe has been moved to my other blog. Click here for the recipe-

The reason for moving the recipe is, I am in the process of merging both my blogs.

Checkout my Sankranthi special recipes in my other blog here-

Posted in Andhra food, Dessert & Cakes, Festivals & HoliDays, Indian Festival recipes, Indian sweets, Karanataka Cuisine, Sankranth Sweet recipes | 16 Comments »

Happy Ugadi

Posted by Madhavi on April 7, 2008

Ugadi Subhakanshalu.
Wishing you all a very Happy NewYear.

Few recipe ideas for this Ugadi from my other blog-


Sweet Pongal

Bobbatlu/ Puran Poli / Obbatu

Cracked Wheat Halwa

Sooji Halwa / Kesari bath / Rava Kesari

Moong dal Payasam

Semiya Payasam

4 minute Peda recipe

Gulab Jamun

Sundal recipes:

Chick peas / Chana Sundal

Green Moong dal / Pesala Sundal

Peanuts Sundal

Mixed Lenti Sundal

Rice recipes:

Tamarind rice/ Chintapandu Pulihora

Gojju Avalakki

Lemon rice / Nimmakaya Pulihora

Salad/ Kosumbari recipe:

Carrot Kosumbari

Check out my other blog –  for new updated recipes.

Posted in Festivals & HoliDays | 12 Comments »

Atukula upma ( Poha upma)

Posted by Madhavi on March 27, 2008

My atukulu upma has been moved to my other blog. clcik here for the recipe-
The reason for moving the recipe is, I am in the process of merging both my blogs.

Posted in Indian Breakfast, Karnataka cuisine | 13 Comments »


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