Telugu-style Tacu-tacu

Ingredients

Telugu-style Tacu-tacu differs from the original Peruvian dish by incorporating Telugu spices and flavors. The addition of mustard seeds, curry leaves, and red chili powder gives the dish a distinct Telugu twist, adding a spicy kick and aromatic notes that are characteristic of Telugu cuisine. We alse have the original recipe for Tacu-tacu, so you can check it out.

• 1 cup (200g) cooked rice 1 cup (200g) cooked rice
• 1 cup (200g) cooked lentils 1 cup (200g) cooked lentils
• 1 tablespoon oil 1 tablespoon oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 sprig curry leaves 1 sprig curry leaves
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, mash together the cooked rice and lentils until well combined.
2. 2.
   Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
3. 3.
   Add curry leaves, chopped onion, and green chilies. Sauté until the onion turns golden brown.
4. 4.
   Add red chili powder, turmeric powder, and salt. Mix well.
5. 5.
   Add the mashed rice and lentils to the pan. Mix everything together until the spices are evenly distributed.
6. 6.
   Cook the mixture for 5-7 minutes, stirring occasionally, until it forms a thick patty.
7. 7.
   Carefully flip the patty and cook for another 5-7 minutes until both sides are crispy and golden brown.
8. 8.
   Garnish with fresh coriander leaves.
9. 9.
   Serve hot with a side of chutney or yogurt.

Treat your ingredients with care...

• Lentils — Make sure to cook the lentils until they are soft but not mushy. This will ensure the right texture for the Tacu-tacu patty.

Tips & Tricks

• For an extra burst of flavor, you can add grated ginger and minced garlic to the onion and chili mixture.
• Serve the Tacu-tacu with a side of spicy tomato chutney or tangy tamarind chutney for an authentic Telugu experience.
• If you prefer a milder version, reduce the amount of red chili powder or omit it altogether.
• Experiment with different lentil varieties such as masoor dal or moong dal to add variety to your Tacu-tacu.
• Leftover Tacu-tacu can be refrigerated and enjoyed the next day. Simply reheat it in a pan or microwave before serving.

Serving advice

Serve Telugu-style Tacu-tacu hot as a main course dish. It pairs well with a side of raita (yogurt dip) or a fresh green salad. Garnish with a sprinkle of freshly chopped coriander leaves for added freshness and visual appeal.

Presentation advice

To present Telugu-style Tacu-tacu, place the crispy patty on a plate and garnish it with a sprig of fresh curry leaves. Serve it alongside a dollop of chutney or yogurt for dipping. For an elegant touch, you can shape the patty using a round mold and drizzle some chutney on top for a decorative finish.