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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Onion Rice / Ullipaaya Annam

INGREDIENTS:

1. Onions - 1 Large
2. Green chilies - 3 to 4 nos
3. Rice - 2 cups
4. Cilantro 
5. Oil

Seasonings

1. Mustard seeds - 1 tbsp
2. Cumin seeds - 1 tbsp
3. Urad dal - 1/2 tbsp
4. Channa dal - 2 tbsp
5. Red chili - 1 no
6. Turmeric powder - 1/2 tbsp
7. Curry leaves - 7 no
8. Cashew - 2 tbsp

PROCEDURE:

1. Wash rice with water and cook by adding 1/2 tbsp of oil to water. ( 1 cup rice = 2 cups water) and keep it aside for 10 - 15 mins to let it cool.
2. Chop onions into thin slices in length wise. And also chop green chilies into small pieces.
3. Take a non-stick frying pan and add 3 tbsps of oil. When the oil is hot enough add the seasoning and fry them till the cashews turn golden brown color.
4. Then add chopped green chilies and saute a min. Then add chopped onions and little salt. Saute onions for 10 mins till they become transparent and soft.
5. Then add the cooked rice to it and mix them all nicely and turn off the heat. Add chopped cilantro and mix well and serve hot onion rice.

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Sorakaya Sengapappu koora / Anapakaya Sengapappu koora / Sorakaya kura with chana dal

INGREDIENTS:

1. Sorakaya  - 1 lb or 1 medium
2. Channa Dal - 2 tbsp
3. Coconut shredded - 1/4th cup
4. Green chilies - 3 nos
5. Ginger (finely chopped) - 1/4th tbsp
6. Mustard seeds - 1/2 tbsp
7. Cumin seeds - 1/2 tbsp
8. Urad dal - 1/2 tbsp
9. Red chilies - 1 no
10. Curry leaves - 5 to 6
11. Oil - 1 tbsp

PROCEDURE:

1. Take 2 tbsps of channa dal in microwave safe bowl.Add sufficient amount of water and cook them for 2 mins in microwave. If you dont have microwave soak them in hot water for  30mins to 1 hr.
2. Peel sorakaya and wash with water. Then chop into small cubes and transfer them into a deep pan. Add water and soaked channa dal and cook them on above medium heat till they become soft.
3. Then add little bit salt and cook for 2 to 3 more mins. Turn off the stove and drain all the water and keep aside.
4. Take a mixer and add green chilies, ginger and coconut. Grind them keep aside.
5. Now take a pan add oil. When oil is hot enough add mustard seeds, cumin seeds, urad dal, red chili, curry leaves and saute them till the urad dal turns golden brown color.
6. Then add boiled sorakaya and channa dal by squeezing out excess water. Cook them on above medium heat for 2 to 3 mins. Then add the green chilie paste and cook for another 2 mins. 
7. Turn off the stove and garnish with chopped cilantro. Server with hot rice or roti.

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Chamadumpa Koora/ Chamadumpa fry / Chamagadda fry

INGREDIENTS:

1. Chamadumpa - 5 medium or 1 lb
2. Mustard seeds - 1 tbsp
3. Cumin seeds - 1 tbsp
4. Urad dal - 1/2 tbsp
5. Curry leaves - 7 to 8
6. Red chilies - 1
7. Red chili powder
8. Salt
9. Oil - 2 to 3 tbsps

PROCEDURE:

1. Clean the chamadumpa with water and cut each dumpa into two pieces. Then take chopped chamadumpa into the pressure cooker and add sufficient amount of water. Cover and cook for 1 to 2 whistles. 
2. Remove the water from pressure cooker and when they are cold enough peel the skin off and cut them into small pieces. 
3. Take a wide open non-stick pan add oil and when it is hot enough add mustard seeds, cumin seeds, urad dal, red chili and curry leaves. Fry them till the urad dal turns little brown. 
4. Then add cooked, cut chama dumpa pieces and spread them across the pan and fry them on medium heat for 10- 15 mins by stirring occasionally until you see crispy coating. If you mix too much they will become paste.
5. Then turn off the heat and add red chilli powder and salt. Mix them all well and serve with hot rice.

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