Majjiga Pulusu / Majjiga Pulusu with besan

INGREDIENTS:

1. Sour curd - 2 cups
2. Besan flour - 3 tbsp
3. Green chilies - 7
4. Cilantro 
5. Mustard seeds - 1/2 tbsp
6. Cumin seeds - 1/4 tbsp
7. Turmeric powder - 1/4 tbsp
8. Urad dal - 1/2 tbsp
9. salt
10. Oil

PROCEDURE:

1. Take a bowl add curd, besan flour,salt and 2 cups of water and whip it.
2. Then take green chilies in a mixer and make a paste of it and keep aside.
3. Now take a non stick vessel add oil and heat it. When oil is hot enough add mustard seeds, cumin seeds, urad dal, tumeric powder and saute them till urad dal turns golden brown color.
4. Then add the curd mixture and cook for 5 - 10 mins by stirring occasionally till the consistency of the mixture is like dosa batter.
5. Then add the green chilli paste and cook for another 2 mins and turn off the heat.
6. Then add chopped cilantro and mix well. Keep it aside and let it cool. Serve with white rice.

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Sambar

INGREDIENTS:

1. Tomato - 1 (Large)
2. Onion - 1 (Medium)
3. Potato - 1 (Large)
4. Carrot - 1 (Large)
5. Toor Dal - 2 cups
6. Tamarind - 1/2 cup 
7. Seasoning ( Mustard seeds, cumin seeds, urad dal) - each 1/4 tbsp
8. Hing - 1/4 tbsp
9. Shakti Sambar powder - 1 1/2 tbsp
10. Salt to taste
11. Oil - 2 tbsp

PROCEDURE:

1. Take toor dal and wash it 3 times with water. Then take a pressure cooker and add the washed toor dal and 2 cups of water. (1 cup toor dal = 2 cups water). Pressure cook for 4 whistles. Remove the cooker lid after all the pressure is out. Then mash the dal with spoon and keep it a side.

2. Take tamarind in a microwave safe bowl and add 1 cup water and little bit salt. Heat it in microwave for 2 mins. Then take the bowl out and keep it a side for 5 mins and let it cool. When it is cold enough mash it with your hand and take the tamarind juice out of that pulp. (if you need add some more water)

3. Now take a deep pan and add 2 tbsp oil and heat it. When the oil is hot enough add mustard seeds, cumin seeds, urad dal and hing. Fry them till urad dal turns golden brown. Then add chopped onions and fry them for 1 min.

4. Then add the tamarind juice, 6 cups of water, chopped tomato, potato, carrot, salt and mix them well and bring them to boil. Then to it add the mashed toor dal and sambar powder. Taste the sambar now to check for salt and sambar powder. Then add chopped cilantro and simmer for 10-12 mins.

5. Turn off the heat and serve the sambar with hot white rice. 

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Aratikaya Antu Pulusu / Aratikaya Bellam Koora

INGREDIENTS:

1. Aratikaya / Plantain - 2 
2. Tamarind - 1/4 cup 
3. Rice Flour - 1 tbsp
4. Jaggery - 1/4 cup mashed
5. Red chilli powder - 1/2 tbsp
6. Hing - a pinch
7. Curry leaves - 4
8. Seasoning - (Mustard seeds, Cumin seeds, Urad dal) - 1/4 tbsp each
9. Salt to taste
10. Oil - 2 tbsp

PROCEDURE:

Take plantains peel and wash them and chop into small cubes and place them in water. (The chopped plantain won't change its color if you keep them in water).

Now take a pressure cooker add oil, mustard seeds, cumin seeds, urad dal, hing and curry leaves and fry them till mustard seeds starts spluttering. Then add chopped plantain, little bit salt and 2 tbsps water and pressure cook them for 1 whistle.

Meanwhile take a micro safe bowl add tamarind, little salt and 1/2 cup water and cook them in microwave for 1 min. Then mash the tamarind and take out the pulp and make a juice.

To that tamarind juice add 1 tbsp rice flour, red chilli powder, salt and mix all the ingredients well and keep aside.

Now open the pressure cooker and add the above prepared juice, jaggery and mix them nicely and cook on medium heat for 6-7 mins until you see the desired consistency.

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Tomato Pappu Charu

INGREDIENTS:

1. Tomato - 2 (Medium)
2. Onion - 1 (Small)
3. Potato - 1 (Small)
4. Green Chillies - 2
5. Toor Dal - 2 cups
6. Jaggery - 1/4 cup
7. Tamarind - 1/2 cup 
8. Seasoning ( Mustard seeds, cumin seeds, urad dal) - each 1/4 tbsp
9. Hing - 1/4 tbsp
10. Red chilli powder - 1 tbsp
11. Curry leaves -5
12. Salt to taste

PROCEDURE:

1. Take toor dal and wash it 3 times with water. Then take a pressure cooker and add the washed toor dal and 2 cups of water. (1 cup toor dal = 2 cups water). Pressure cook for 4 whistles. Remove the cooker lid after all the pressure is gone. Then mash the dal with spoon and keep it a side.

2. Take tamarind in a microwave safe bowl and add 1 cup water and little bit salt. Heat it in microwave for 2 mins. Then take the bowl out and keep it a side for 5 mins and let it cool. When it is cold enough mash it with your hand and take the tamarind juice out of that pulp. (if you need add some more water)

3. Now take a deep pan and add 2 tbsp oil and heat it. When the oil is hot enough add mustard seeds, cumin seeds, urad dal, hing, curry leaves and fry till the urad dal turns golden brown. Then add green chillies and chopped onions and fry them for 1 min.

4. Then add the tamarind juice, 6 cups of water, chopped tomato, potato, jaggery, red chilli powder, salt and mix them well and bring them to boil. Taste the water to check for salt, jaggery and chilli powder. Then to it add the mashed toor dal and simmer it for 10-15 mins. 

5. Turn off heat and serve the pappu charu with hot white rice.

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Mulakkada Pappu Charu / Drumstick Pulusu

INGREDIENTS:

1. Mulakkada (Drum Stick) - 2
2. Onion - 1 (Small)
3. Green Chillies - 2
4. Toor Dal - 2 cups
5. Jaggery - 1/4 cup
6. Sugar - 1/2 tbsp
7. Tamarind - 1/4 cup 
8. Seasoning ( Mustard seeds, cumin seeds, urad dal) - each 1/4 tbsp
9. Hing - 1/4 tbsp
10. Red chilli powder - 1 tbsp
11. Curry leaves -5
12. Salt

PROCEDURE:

1. Take toor dal and wash it 3 times with water. Then take a pressure cooker and add the washed toor dal and 2 cups of water. (1 cup toor dal = 2 cups water). Pressure cook for 4 whistles. Remove the cooker lid after all the pressure is gone. Then mash the dal with spoon and keep it a side.

2. Take tamarind in a microwave safe bowl and add 1 cup water and little bit salt. Heat it in microwave for 2 mins. Then take the bowl out and keep it a side for 5 mins and let it cool. When it is cold enough mash it with your hand and take the tamarind juice out of that pulp. (if you need add some more water)

3. Now take a deep pan and add 2 tbsp oil and heat it. When the oil is hot enough add mustard seeds, cumin seeds, urad dal, hing, curry leaves and fry till the urad dal turns golden brown. Then add green chillies and chopped onions and fry them for 1 min.

4. Then add the tamarind juice, 6 cups of water, mulakkada pieces, jaggery, sugar, red chilli powder, salt and mix them well. And bring the mixture to boil. Taste the water to check for salt, jaggery and chilli powder. Then to it add the mashed toor dal and simmer it for 10-15 mins. 

5. Turn off heat and serve the pappu charu with hot white rice.

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