Pappucharu

I already posted many recipes under the label rasam. One more tasty and simple one is pappucharu. If you are fan of onions you certainly like this.

Ingredients:

tuar dal 1/2 cup
onions  3-4
chilies  1-3
chili powder
salt
tamarind extract 1tbsp
turmeric
coriander leaves (opt)
garlic cloves 3    (opt)
water 3/4 ltr

Tarka:

                               1 tbsp  oil

                               1 tsp  split  urad  dal

                               1/4 tsp mustard  seeds
                                1/2 tsp jeera
                               1 dry chili (opt)
                                1 curry leaf

                              

Procedure:

-first you cook tuar dal with 1 cup of water in a pressure pan to make it soft. Smash it.

-heat a sauce pan  with oil and add  tarka ingredients except leaves  on low flame.

-once  the  dal  turns  into  golden brown  add curry leaves 
-add finely chopped onions and chillies and saute till the onion turns to golden brown.
-add tuar dal and rest of the ingredients
-mix thoroughly so that water mixes properly
-cook on low flame for 10 min and on high flame till bubbles come
-check the taste and serve

Mukkala Pulusu

Mukkala pulusu is nothing but mixed veg. pulusu. As we are mixing different vegs. it gives a unique taste which I like to drink as soup.
Cook tuar dal 1/2 cup with 1cup water till it becomes soft preferebly in a pressure pan for 3 whistles. Smash it with little salt.
Mix the dal and ghee with the rice, add pulusu and enjoy with papad or vadiyam.


Ingredients:

pumpkin/bottle guard (few)
brinjal 1
ladys finger 4
sweet potato 1
drumstick 1
tomato 2
chilies 2
coriander leaves
salt
turmeric pinch
tamarind  2 tbsp
water 1lt.
garlic (opt)
chili powder
fennugreek powder/kasturi methi  pinch (opt)

 Tarka:

                               1 tbsp  oil

                               1 tsp  split  urad  dal

                               1/4 tsp mustard  seeds
                                1/2 tsp jeera
                               1 dry chili (opt)
                                1 curry leaf

                               pinch of  hingh (opt)

Procedure:

-heat a sauce pan or pressure pan with oil and add  tarka ingredients except leaves and hing on low flame.

-once  the  dal  turns  into  golden brown  add curry leaves and hing
-add chopped vegs and saute for 5 min.
-add salt, turmeric ,tamarind extract and water.
-keep the lid.
-if you are cooking in pressure pan cook for 3 whistles. Wait for 5-10 min and again heat it 
-if you are cooking in a pan, cook  till the vegs become soft.
-cook on high flame till bubbles come.
-add finely chopped coriander leaves 
-add chili powder as per your taste
-ready to serve

Tips:

-If you  mix smashed dal with pulusu its taste entirely changes.
-dont add onions
-you may skip chilies but try to use chili powder
-if sweet potato is not there add jaggery/sugar as per your taste
-it will stay for 2 days out side
-mix the vegs also in the rice. Better you smash them in the rice.
-you can enjoy the vegs in curd rice also
-more vegs more taste

Palakura Pulusu

Palakura/palak/ spinach is a very healthy leafy veg. Better to try in as many styles as possible. Pulusu kuralu are rich in leafy veg. with little sour taste. You can preserve it for 2 days outside and for 1 week in fridge. Have it with rice or chapathi.
You can try with other leafy vegs. also. If they are sour  avoid tamarind.

Ingredients:

chopped palak                              2 cups
onion                                            1 med
tomato                                          1 med
chilies                                           1-3
tamarind/extract                           1/2 tsp
jaggery /sugar                               small piece (opt)
red chili powder
salt
tuar dal/ chana dal                          1 tbsp
coriander powder                           1/4 tsp (opt)
fenugreek powder/kasthuri methi  1/4 tsp  (opt)
turmeric powder                             1/4 tsp  (opt)

Tarka:

                               1 tsp  oil

                               1 tsp  split  urad  dal

                               1/4 tsp mustard  seeds
                                1/2 tsp jeera
                               1 dry chili (opt)
                                1 curry leaf

                               pinch of  hingh (opt)

Procedure:

-heat a sauce pan or pressure pan with oil and add  tarka ingredients except leaves and hing on low flame.

-once  the  dal  turns  into  golden brown  add curry leaves and hing
-add chopped onions and chillies and saute for 5 min.
-add chopped tomatoes and saute for another 5 min.
-add spinach and rest of the ingredients and saute for another 5 min
-add 1 cup of water and keep the lid.
-if you are cooking in pressure pan wait for 3 whistles. Wait for 5-10 min and again heat it on high flame till bubbles come.
-if you are cooking in a pan, stir occasionally till the spinach becomes soft.
-for better taste spinach has to become so soft that water should  be seen little thick. Now cook on high flame for 5 min and turn off the flame
-ready to serve.

Tips:

-add salt, chili powder, jaggery and tamarind as per your taste.
-for better taste add opt ingredients also
-you can add garlic and coriander leaves also
-for different taste try by adding brinjal (1) or bottle guard (few small pieces)
-depending upon the thickness you need, change the quantity of water.

Kakara Kaya (Bitter Guard) Pulusu

As the name resembles bitter guard is bitter in taste. But it is good for health. So I try to make it in different ways so even children likes to eat. As we are using tamarind juice and that to ripen bitter guards so you not at all feel the bitterness.

Ingredients:

6 small ripen bitter guards
1 medium onion
2-4 chilies
1 tbsp tamarind extract
1-2 tbsp grated jaggery
salt
pinch of turmeric
2 garlic cloves
water
coriander leaves

Tempering(Tarka):

 -oil 1tsp

-red chilly 1(optional)

-split urad dal 1/4tsp

-mustard seeds 1/8 tsp

-jeera 1/8 tsp

-pinch of hing (optional)
-2 curry leaves

Procedure:

- in a sauce pan  take oil for tarka and heat it. Now add all the tarka ingredients and fry till urad dal turns into golden brown colour. Add hing at the end.
-now add split chillies and garlics and saute for a while. Add chopped onions and fry for 3 min on high flame.
-add bitter guard pieces (small) and saute till it loose its raw smell.
-add tamarind, salt, turmeric powder, jaggery (as per taste),and add water as per the thickness you required. I prefer semi-solid and boil on high flame till bubbles come. Check the taste and add if any required. 
-if you want you can add red chili powder also.
-turn off the flame and add finely copped coriander leaves.
-enjoy with rice. 

Tamarind Rasam

Those who like different tastes got a chance to try one more different recipe. Those who like sour taste can enjoy this. As this is the season for  raw tamarinds time to enjoy it. I like to drink it also.

Ingredients:

2- 3 raw tamarinds
1 small onion
1 - 2 chilies
2-5 garlic cloves
1/4 cup copped coriander leaves
4 curry leaves
2 tbsp copped mint
jaggery/sugar
salt
turmeric powder
water

Tempering(Tarka):

 -oil 1tsp

-red chilly 1(optional)

-split urad dal 1/4tsp

-mustard seeds 1/8 tsp

-jeera 1/8 tsp

-pinch of hing (optional)

Procedure:

-cook tamarind with a cup of water till tamarind becomes soft.
-squeeze the tamarind in the water and drain the pulp.
-now in the extract add some more water till it is per your sour taste. 
- in a sauce pan  take oil for tarka and heat it. Now add all the tarka ingredients and fry till urad dal turns into golden brown colour. Add hing at the end.
-now add split chillies and garlics and saute for a while. Add chopped leafy vegs and fry for 3 min on high flame.
-add tamarind water, salt, turmeric powder,jaggery (as per taste),
and boil on high flame till bubbles come. Check the taste and add if any required. 
-turn off the flame and add finely copped onions.
-enjoy with rice.

Tips:

-you can substitute raw tamarind with tamarind extract also.
-in the season time you can crush raw tamarind, salt and turmeric and store it for whole year.

Sorakaya (Bottle Guard) Chalakura

Those who like sour taste  will certainly like this recipe. You can make it with fresh curd also. But if you like sour taste and you dont have sour curd, then add little tamarind extract. Though we make it mainly with bottle guard, you can try with cucumber, spinach and amaranthus also.

Ingredients:

- small bottle guard
- 1 big tomato
-2 chilies
-small piece of ginger
-1 cup sour curd
-1 tbsp roasted bengal gram powder/besan
- 1/4 tsp coriander powder (opt)
- 2-5 garlic cloves (opt)
-salt
-turmeric powder
-water
-coriander leaves (opt)

Tempering(Tarka):

 -oil 1tsp

-red chilly 1(optional)

-split urad dal 1/4tsp

-mustard seeds 1/8 tsp

-jeera 1/8 tsp

-pinch of hing (optional)

-curry leaf 2

Procedure:

-peal the bottle guard and cut into medium size pieces.
-finely chop the tomato, ginger and chilies.
- in a sauce pan/pressure pan take oil for tarka and heat it. Now add all the tarka ingredients and fry till urad dal turns into golden brown colour.
-add chili, tomato, ginger and bottle guard pieces, salt , pinch of turmeric, garlic, coriander powder and one cup of water and cook for 3 whistles .
-when its time to remove the whistle, turn on the flame and keep the pan again.
-in a bowl beat the curd without water and mix the besan flour thoroughly.
-now pour this curd into the pan and mix it. This consistency must be more than semi-solid so that after bowling it turns to semi-solid.
So add water as required and cook on low flame with covered lid, occasional stirring.
-when it looks the besan cooked (approx 5 min), remove the lid , if necessary add more water and cook on high flame till the bubbles come. Turn off the flame and add finely chopped coriander leaves.
- enjoy it either with rice or chapathi.

Tips:

-try with besan flour as well as roasted bengal gram (RB) flour. Both gives you different taste. But with RB flour the recipe wont turn to semi-solid. It looks like rasam.
-if you dont have sour curd, add 1/4 tsp tamarind extract along with the vegs.
-try with different vegs.
-if you are using south Indian/yellow cucumber then add fresh curd as the cucumber itself is sour.

Sambar

Sambar is famous in Tamilnadu.  Without sambar they cannot imagine their food..  Everyday they must have it. Not only with rice, also with iddlli, dosa, masala dosa, vada, uttappam , pongal and even with pulka and chapathi we like to eat it.

Take a bowl of sambar, drop vada pieces or iddli pieces and have them. It becomes so difficult to stop the count.

With rice have the combination of papad.

Ingredients:

- tuar dal                       1 cup
- moong dal               1/4 cup
- rice                             1tsp
- tamarind extract          1  ttbsp
- tomatoes                      2
- onions                          5 medium size
- green chillies               3 - 4
- garlic cloves                2(opt)
- potato                          1 small
- carrot                           1 small (opt)
-drumstick                      1 (opt)
- corriander leaves (opt)
- ladys finger                 2(opt)
-sambar powder
- salt
- oil
- water
- ghee                     1tsp

Tarka:

- urad dal              1tsp
- mustard seeds     1/4 tsp
-jeera                     1/4 tsp
- dry red chillies     2 (opt)
-curry leaves            5 (opt)
- hing (optt)            pinch

Procedure:

- cook tuar and moong dal  along with rice, tomato and garlic in a pressure pan with 1/2 ltr water and ghee. Soak it for 1/2hr  for fast cooking.

- grind it into fine paste.

- cut the vegetables into big pieces.

- now take 2lt pan and heat it with 3tsp oil. Add tarka ingredients except curry leaves and hing.
  when urad dal turn to golden colour, add curryleaves and hing.  When curry leaves fry add                   vegetables and saute for 5 min. Add dal paste and fry few more min.  Now add tamarind extract,         salt,and sambar powder as per instructions. Add 1ltr water and cover with the lid and whistle.

-keep on high flame for 4 whistles.Then turn the flame to low for 5 min and turn off.

- after removing the whistle, check the thickness.  It must be in flowing consistency like rasam..            Check the taste also. add water, tamarind salt and sambar powder as required .

- boil on high flame till a foam farms on it,

-add coriander leaves. Turn off the flame. Cover it .

-have a nice breakfast or lunch or dinner.


Tips:

- if you have no small pressure pan, take a big vessel, after tarka and adding vegetables and etc keep     it in a big pressure cooker and cook for 4 to 5 whistles.
- if you cook directly on the flame in a vessel it takes long time and more over you have to check           frequently.
- in the last step, before  boiling it must be more liquid than required as it becomes thick after boiling.
- dont boil too much as it turns to dal.

Radish Rasam

As  I  already  stated  in  Potato  Rasam, various   types  of  rasams  are  famous  in  south  India.  Actually Rasam means Tomato Rasam. if  you  feed  your  children  with  it  every day or  atleast  thrice  a  week, their  digestion  will be  perfect.   Children like its taste also. I even like to drink Rasam . Have it with rice or chapathi. Today its time to try a new type of rasam with radish.

Ingredients:

                          radish-1 big

                           tomato-1big

                           green chillies-2

                           tamarind extract- 1tsp

                           salt

                          drumstick-1(optional)

                          coriander leaves (optional)

Masala:

                 For masala you can purchase rasam powder or you can make it as below-

                   -pepper seeds 5

                   -dhania -2tsp

                   -jeera-1tsp

                   -ginger -1/4 inch (or ginger power ¼ tsp)
                    Grind all these together.

                    If you are having these powders individually, then you can use them directly.                             Never use ginger,garlic paste. 

Tarka:

                               1 tbsp  oil

                               1 tsp  split  urad  dal

                               1 tsp mustard  seeds

                                ¼ tsp turmeric

                                curry leaves

                             pinch of  hingh

                                pinch of turmeric powder

Procedure:

                   -finely chopp tomatoes into small pieces.
                   -cut radish into thin slices 

                   - In a vessel  or  1ltr  pressure cooker  take oil and  heat it.                        
                   - Now add dal  and  mustard  seeds.

                  - Once  the  dal  turns  into  golden brown  put curry leaves, splitted                                                chillies,hing,turmeric  powder, tomato  and radish and saute  for a while.

                  -Add grinded masala, salt, drumstick  pieces, tamarind extract.

                  -Add  2 cups of water.

                  -Cover it with lid and allow it to cook for 10 min. 

                 -Let it cool and open the lid. Now taste the rasam. If necessary add salt or                   water. Add chopped coriander leaves.Now boil it on high flame till a fine lather                         forms.

                 -switch off the stove.

                 -Your rasam is ready to serve. 

Tips:
             -In rice  along with ghee and cooked tuar dal (pappu).

             -Eat rasam with chappathi or rice.

             -For more taste have papad or vodiam.

Moongdal rasam

                                     

In the winter season usually we like to eat little bit spicy and sour food. If you are having kids then more prefereable for rice as well as for chapathi. Good light food for dinner. Easy to make, tasty to eat, good for health as it controls body heat.

Ingredients:

          -split moongdal ½ cup

          -tomato big 1

          -drumstick 1(optional)

          -ginger ¼ inch piece

          -garlic 1 clove(optional)

          -coconut(fresh/dry) ¼ inch piece

          -chilly 1

          -salt

          -coriander powder1/4tsp(optional)

          -pinch of turmeric powder

          -coriander leaves(optional)

          -lemon juice ½tsp

Tempering(Tarka):

          -oil 1tsp

          -red chilly 1(optional)

          -split urad dal 1/4tsp

          -mustard seeds 1/8 tsp

          -jeera 1/8 tsp

          -pinch of hing (optional)

          -curry leaf 2

Procedure:

-cook moongdal, tomato,drumstic pieces, ginger and garlic  with little water in a pressure pan   for 2 whistles.

-Let it cool.

-smash or grind it except drumsticks and add grated coconut.

- in a sauce pan take oil for tarka and heat it. Now add all the tarka

 ingredients and fry till urad dal turns into golden brown colour.

-add splited chilly and sauté it.

-add smashed dal, drumsticks, salt, turmeric and coriander powder and sauté it for 2min.

-now add 2 or 3 cups of water as per your required thickness and allow to boil on high flame till it gets foam type bubbles on it.

-switch off the flame and add lemon juice and finely chopped corinder leaves.

-your mongaldal rasam is ready to eat with rice or chappati.

Tips:

          -you can substitute lemon juice with tamarind juice also.

TOMATO RASAM

As  I  already  stated  in  Potato  Rasam, various   types  of  rasams  are  famous  in  south  India.  Actually Rasam means Tomato Rasam. if  you  feed  your  children  with  it  every day or  atleast  thrice  a  week, their  digestion  will be  perfect.   Children like its taste also. I even like to drink Rasam like we all drink tea.

Ingredients:

                           tomato-1/4 kg (approx)

                           green chillies-2

                           tamarind extract- 1tsp

                           salt

                          drumstick-1(optional)

                          pinch of jaggery

                          coriander leaves (optional)

Masala:

           For masala you can purchase rasam powder or you can make it as below-

                   -pepper seeds 10

                   -dhania -2tsp

                   -jeera-1tsp

                   -ginger -1/4 inch (or ginger power ¼ tsp)

                   -garlic cloves-4(optional)

                    Grind all these together.

                         If you are having these powders individually, then you can use them directly. Never use ginger,garlic paste. Its better if you use garlic cloves directly without crushing.

Tarka:

                               1 tbsp  oil

                               1 tsp  split  urad  dal

                               1 tsp mustard  seeds

                                ¼ tsp turmeric

                                curry leaves

                             pinch of  hingh

                                pinch of turmeric powder

Procedure:

                   -grind tomatoes into paste

                   - In a vessel  or  1ltr  pressure cooker                              

                      take oil and  heat it.

                   - Now add dal  and  mustard  seeds.

                  - Once  the  dal  turns  into  golden brown  put curry leaves, splitted                                           chillies,hing,turmeric  powder.                   

                  -Add tomato paste and boil for a while.

                  -Add grinded masala, jaggery, salt, drumstic pieces, tamarind extract.

                 -Add  2 cups of water.

                 -Cover it with lid and allow it to cook for 10 min. 

                -Let it cool and open the lid. Now taste the rasam. If necessary add salt or                   water. Add chopped corriander leaves.Now boil it on high flame till a fine lather                     forms.

                -switch off the stove.

                -Your rasam is ready to serve. 

Tips:

             -Eat rasam in rice along with ghee, cooked tuar dal .

             -For more taste have papad or vodiam.

POTATO RASAM

                                                                                                              

Andhra is famous for Rasam. Depending upon the area the taste changes. But this potato Rasam is famous in Telengana. It is so simple to make.All age people can eat this, as this is good for even sick and people suffering from indigestion.

Ingredients:

               

                                            -  1 big potato

                                - 1 big tomato

                                -2 chillies

                                -2 garlic cloves

                                -  Tamarind (marble size) or Amchur

                                -Salt

                                - Coriander leaves

                                - ¼ tsp turmeric powder

                                Tempering:

                                1 tbsp oil

                                ¼ tsp jeera

                                ¼ tsp split urad dal

                                ¼ tsp mustard seeds

                                Pinch of hingh (Asafoetida) (Optional)

                                1 Red chillie

                                Curry leaves

        Procedure:
   

   -Cook potato, tomato, and tamarind with a cup of water.

  -Peal  and  smash potato , tomato and tamarind. Donot throw the boiled water.

  -Take a vessel with oil and heat it. Now fry all tempering ingredients.

  -To it add cut chillies, garlic. After they become soft add smashed potato  etc.,   along with boiled water. Add salt,  turmeric and coriander leaves. Add one   more cup of water to it.  Taste it. Rasam should not be thick. It should look  little bit watery.

-Boil on high flame for 5 minutes.(foam like has to be  formed on the rasam)

 -Ready to eat.

 -Eat it with rice or chapathi.

  Tips:

 -If you like sweet taste, try with sweet potato also.                                      

 -You can mix potato with sweet potato.

 -If you like spicy, add ¼ tsp coriander powder while boiling.