Sambar

Ingredients :

Toor dal 1 cup (kandipappu)
Drum sticks  2
Bottle gourd  8 pieces (2 inch cubical)
Tomato 1 cup (chopped)
Onion 1/2 cup (chopped)
Tamarind  big lemon size or (1/2 cup tamarind pulp)
Sambar powder  1 tbsp
Jaggery or sugar 1-2 tsp
Salt as per taste
Cilantro few sprigs

For seasoning :

Oil 1 tbsp
Dried red chilly 2 (broken)
Cumin seeds 1/4 tsp
Mustard seeds 1/4 tsp
Garlic pods 4 (crushed)
Green chilly 2 (slit)
Curry leaves  8
Turmeric powder 1/2 tsp

Preparation :

Wash & soak tamarind in 1 cup of water, let it tender and extract juice(4 cups) from it and
keep it a side.

peel skin of drum sticks and cut in to 3 inch size pieces and chop all the vegetables.

Wash toor dal, add 2 cups of water, l pinch turmeric powder and pressure cook it for 3 whistles.
open it after 10 Min's, let it cool and grind in to paste .

Heat oil in a vessel, add broken dried red chilly, stir and wait till it changes its colour (do not burn).
Add cumin seeds, mustard seeds, let them splutter, then add chopped onion, curry leaves,
green chilly, crushed garlic, drum stick pieces, bottle gourd pieces, chopped tomato.

Then add 1 cup of water, cover the vessel with lid and cook for 5-8 Min's.
Once the vegetables are half cooked, add tamarind extract, toor dal paste, salt and jaggery.
Adjust water depending on your taste.

Bring it to boil for 10mins then add sambar powder and let it boil for more 10 Min's.
Finally add  few curry leaves and cilantro sprigs and switch off the flame.

Serve it with idly, dosa, rice...etc

Makes 5-6 servings.

It takes 45-55 Min's to prepare.

Tomato Rasam

Tomato Chaaru

Ingredients :

Tomato 1/4 kg

Tamarind few strips

Onion small (chopped)

Green Chilly 3 (slit)

Curry Leaves 6

Coriander Powder 1/4 tsp

Fenugreek & cumin seeds powder pinch

Coriander leaves few sprigs

Mustard seeds 1/4 tsp

Turmeric Powder 1/4 tsp

Cumin Seeds 1/4 tsp

Garlic Pods 3 (crushed)

Salt as per taste

Oil 1/2 tbsp

Preparation :

Wash tomato, make into two half's, boil them with 2 cups of wate with tamarind till

it becomes soft, let it cool and squeeze whole juice with your hand by adding water( if needed)

and keep it a side (adjust water according to your taste).

Heat oil in vessel, add mustard seeds, cumin seeds after spluttering add curry leaves

slit green chilly, chopped onion and fry for a couple of Min's, now add crushed garlic pods,

turmeric powder, mix it well and after few seconds add squeezed tomato juice.

Now add coriander powder, fenugreek & cumin seeds powder, salt adjust all the ingredients

to your taste.

Let it boil for 10- 12 Min's, remove from flame and garnish with coriander leaves.

Serve it with rice.

It takes approx 15-20 Min's to prepare.

Note : Choose ripen tomato.

Suggestions :

If you add more water unknowingly and if it is taste less, make it boil for few more Min's to

evaporate water .

If it is sour, add one tsp jaggery and make it boil.

Majjiga Charu with Mirchi bajji

Challa Charu with Mirpakaya bajji
















Ingredients :

Curd 2 cups (sour)
Green Chilies 6 - 8
Garlic pods 4
Curry Leaves 8
Bengal Gram Flour 1 tbsp
Salt as per taste
Coriander Leaves few strings
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Turmeric Powder half pinch
Oil 2 -3 tsps

Preparation :

Add 2 cups of water and salt to curd and blend , take
butter milk in to a vessel , take 1/2 cup butter milk to a
small bowl, add bengal gram flour to it , mix it to a fine paste
and add it to butter milk .

Blend green chilies and garlic to fine paste .
Now add this to butter milk . Mix it well .

Heat oil in a deep vessel , add mustard seeds ,cumin seeds
curry leaves and half pinch turmeric powder and add butter
milk mixture to it . let it boil for 15 mins, it has to be juicy
consistence to add mirchi bajji .

See the taste and add any thing if necessary .
Turn off the flame and keep it aside , Majjiga Charu is ready.

Now prepare Mirchi Bajji .

Add mirchi bajji to majjiga charu , it has to be watery
so that mirchi bajji squeezes all the water from majjiga charu
and it thickens , garnish with coriander leaves .

Now Majjiga Charu with Mirchi Bajji is ready.

Serve it with rice.

Makes around 7 -8 servings .

It takes roughly 30 - 40 mins to prepare .

Suggestions :

If curd is not sour enough , you can add lemon juice or
any sour content .

Majjiga Pulusu

Challa Pulusu

Ingredients :

Curd 1 cup (sour)

Green Chilly 1 (finely chopped)

Coriander Leaves few strings

For Seasoning :

Oil 1 tsp

Red Chilly 2 (broken)

Urad Dal 1/4 tsp

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp
Garlic Pod 1 (Crushed)

Curry Leaves 4

Turmeric Powder 1/2 pinch

Preparation :

Blend curd to butter milk , adding 1 cup water .

Add enough salt , green chilly to it , mix it well .

Seasoning :

Heat oil in a wok , add broken red chilly , after few seconds add

urad dal let it done ,then add mustard seeds and cumin seeds .

After spluttering add curry leaves then add crushed

garlic pod and turmeric powder . Off the flame.

Immediately pour this on to butter milk ,

and garnish with coriander leaves .

Now Majjiga pulusu is ready.

Serve it with rice .

Makes around 5 - 6 servings .

Takes only 5 mins to prepare.

Sambar with Drum Sticks

Munakkada Pappuchaaru

Ingredients :

Toor Dal 1 cup (Kandi pappu)
Drum Sticks 2
Tamarind Pulp 1/2 cup
Onion 1 (chopped)
tomato 1 (chopped)
Jaggery 1 tsp
green Chillies 3 (slit)
Curry Leaves 10
Coriander Leaves 1 tbsp (chopped)
Turmeric Powder 1/2 tsp
Mustard Seeds 1/2 tsp
cumin Seeds 1/2 tsp
Coriander Powder 1/2 tsp
Fenugreek & cuminseeds powder 1 pinch (jeelakara menthula podi)
Oil 1 tbsp

Preparation :

Wash toor dal , add 2 1/2 cups water and 1/4 tsp turmeric powder.
Put it in pressure cooker for 3 whistles , after 10 mins open and
let it cool , make it paste with round spoon or blend .
Then wash tamarind and extract thick pulp and keep it aside.
Now peel the skin of drum sticks and cut in to finger
length peices .

Now Heat oil in a vessel ,add cumin seeds ,mustard seeds after
spluttering add green chilies, onion ,curry leaves after few seconds
add chopped tomato , drumsticks mix it, after a min add salt and
1/2 cup water to it . After boiling add tamarind pulp , water ,
jaggery to it .

Let it boil for 5-8 mins , add dal paste , mix it well , and taste
it to add salt or jaggery or tamarind depending on your taste.
Now boil it for 15 - 20 mins.

Finally add coriander leaves , 4-5 curry leaves and off the flame.

serve with rice , idli , dosa etc.....

This makes 10 and more servings.

It takes around 20- 25 mins to prepare.

Suggestions : Sambar powder can be added instead of
coriander powder and fenugreek & cumin seeds powder.

Vankaya Pacchi Pulusu

Ingredients :

Brinjal 1 medium
Tamarind (Lemon sized)
Onion 1 small (chopped)
Green Chilly (finely chopped)
Salt as per Taste
Jaggery 1 tsp
For Seasoning :
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Curry leaves 6
Garlic pod 1 (crushed)
Turmeric powder 1/4 tsp

Preparation :

Wash and soak tamarind pulp in a cup of water for 10 mins.
Apply oil to brinjal and roast all the sides on low flame
(directly on flame). Sprinkle water on it and let it cool for
few mins.Peel skin and mash it finely.

Extract thick pulp from tamarind into a bowl and
add brinjal mash to it. Add jaggery and salt , water
and mix it perfectly .

You can see the taste adjust it.
Put chopped onion and green chilly .

Seasoning :

Heat oil in a small pan , add cumin seeds ,mustard seeds .
After spluttering add curry leaves , wait for few seconds
then add garlic pod (crushed) and turmeric powder.
Off the flame.Immediately pour it on pulusu.

Now its done.Serve it with rice.
This can be served for 4-5 persons.