Showing posts with label Pulusu / Sambar / Rasam. Show all posts
Showing posts with label Pulusu / Sambar / Rasam. Show all posts

Monday, March 31, 2014

Pappu Charu | Toor Dal Rasam

Pappu Charu

This month we are starting a mega marathon & it will go on for this whole month. We started off with "Andhra Pradesh", which is also my home state & was juggling on which recipe I should choose. 
Pappu Charu or Pappu saru is a well know andhra house hold dish. It is slightly different from the rasam we make. This dish is filled with dal, veggies & spices, which bring out a unique flavor to the dish. This dish basically doesn't need any powders to flavor it but my mom add's a little of rasam powder & it sure does it's magic in this dish.
Pappu Charu
Cook Time-45mins | Serves-3people
1/4Cup toor dal
1Cup water
1Small onion sliced 
2Tomatoes chopped
2Green chili's sliced
1Drumstick cut equally
1/4Tsp turmeric
1Tsp chili powder
1Tbs tamarind pulp
2&1/2Cups water
1/2Tsp sugar
1Tsp rasam powder
1Tbs oil
Salt to taste
Few curry leaves
1Tbs oil
1Tsp mustard
1Tsp Jeera
2Red chili's broken equally
1/4 Tsp Hing / Asafetida
2Garlic cloves chopped
- Wash toor dal with lots of water. Take toor dal & drumsticks in a pressure cooker and add 1cup water. Cook it for 2 whistles & switch off heat.
- Heat a deep bottomed vessel with oil. To that add cooked dal, onions, tomatoes, green chili's, chili powder, sugar, salt, turmeric, rasam powder , curry leaves & tamarind pulp to vessel along with 2&1/2cups water. Adjust taste if needed. Mix it well & bring it to boil. 
- Cook on low heat for 15mins or until onions & tomatoes are soft. Switch off heat & rasam is ready.
- Heat a small pan with 1tbs oil. Once it is hot add jeera, mustard, garlic & red chili's. Once the mustards start jumping add hing & switch off heat. 
- Mix the seasoning with rasam.
- Serve with rice, dollop ghee & few papads. 
- Remove green chili's from the recipe to reduce the spice level. 
- While seasoning you can add both garlic & hing or just any one of those.

Pappu Charu

Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.

Saturday, January 11, 2014

Masala Majjiga Pulusu | Mor Kuzhambu | Kadhi

Majjiga pulusu,a south indian style kadhi is made of buttermilk / curd along with different spices that add a rich flavor to the recipe. I'm sharing a different variation of majjiga pulusu in which you add a little bit off masala to give a kick to the comforting dish. 

Majjiga Pulusu

Serves 2 people
1 Cup thick yogurt
3/4 Cup water
1 Cup onion chopped 
1 Cup tomato thinly sliced
2 Tsp ginger garlic 
1 Tbs oil
Masala (Grind it) 
1 Tbs poppy seeds
1 Tbs coriander seeds 
1 Tbs fennel seeds 
1/2 Tsp turmeric
5 Red chili's ( adjust acc. to your spice level)
1 Tbs oil
1 Tsp mustards 
1 Tsp jeera
2 Red chili's cut equally
Few curry leaves
1/2 Tsp Hing 

Majjiga Pulusu

- Grind all the masala ingredients to smooth paste by adding little by little water. 
- Heat pan with oil. To that add onion & fry them till they are transparent.
- Add ginger garlic paste to pan & stir fry it for 1min.
- Now add tomatoes to the pan & stir fry for 1min.Then add masala paste & salt to the pan.
- Close it with a lid. Allow the ingredients to steam cook for 5mins or till tomatoes are cooked well. 
- Mix yogurt & water well. It looks like a thick butter milk.
- Add the butter milk to pan & allow it to cook in low heat for 3mins & not more than that.Switch off heat & majjiga pulusu is almost done. 

Majjiga Pulusu

- Heat another pan with oil. To that add mustard, jeera, red chili's & curry leaves. When the mustard starts jumping add hing & switch off heat. 
- Mix the seasoning with pulusu & adjust salt if needed.

- Don't allow the curd to boil or it will be curdled.
- Instead of thick yogurt & water, you can use 2 cups of butter milk. 
- Spice level of red chili's vary with the variety you use. So adjust accordingly.

Friday, January 10, 2014

Vankaya Pulusu Pachadi | Eggplant Pulusu

Vankaya Pulusu Pachadi

Vankaya pulusu pachadi is a delicious dish made of grilled brinjal. This dish has that char taste that comes from brinjal & definitely you would love to enjoy it again & again. The best combination for this dish is kandi pachadi as both the flavors work very well.

Vankaya Pulusu Pachadi
Prep Time-10mins | Cook Time-30mins | Yields-4servings 
1Big vankaya /brinjal (American Eggplant)
1/2Cup finely chopped onion
1Tbs jaggery
3Green chillies sliced
1Tbs oil
1Tsp mustard 
1Tsp jeera 
2Red chili's cut equally
1Tsp methi powder 
1Tsp hing
Few curry leaves
- Grill eggplant / brinjal. I grilled them on a gas stove. If not you can bake them( I never done this but read in many blogs). Peel off skin, mash it & keep them aside.
- Now in a large bowl add mashed brinjal, onions, tamarind pulp, jaggery, green chilli's & salt. 
- Mix the ingredients well. Adjust salt & sweetness if needed. 
-Heat a pan with oil. To that add mustard, jeera, red chili's & curry leaves. Once the mustard starts jumping add hing & methi powder. Switch off heat & mix it with the chutney.

Vankaya Pulusu Pachadi
Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.

Thursday, August 2, 2012

Majjiga Charu | Buttermilk Rasam

Today I'm sharing a cooling recipe which goes well with both rice & roti.It's a little bit different from majjiga pulusu though.

3 Cups of buttermilk / 2 Cups of yogurt
1 Big tomato 
1 drumstick cut in equal pieces 
1 Cup water
Pinch of turmeric
1Tsp ghee
Curry leaves 
2 Tsp oil 
1 Tsp mustard 
1 Tsp jeera 
2 Red chilli 
Pinch of Hing
To Grind 
1 Tbs coriander seeds
11/2 Tsp jeera 
1 Tsp methi seeds
1 Tsp black pepper
2 Red chili's
1 Tsp ghee
Heat a pan with ghee & roast the above ingredients till a nice aroma comes. Switch of heat & allow it to cool aside. Grind it smooth powder. 

Take a vessel with 1tsp ghee add chopped tomatoes,drumsticks, turmeric & curry leaves to it.Add a 1 cup of water & boil them till drumsticks are cooked.Then add the above grind powder to it. Bring them to boil & switch off heat. Allow it cool for few mins before adding the buttermilk.
Now add buttermilk to vessel & heat it for couple of mins & switch off. (Don't add while it is hot or don't heat it too much. It will break the buttermilk.)

Heat a pan with oil for seasoning. Add mustard, Jeera & Red chilli's. Once mustard starts spluttering add hing & mix it with rasam.
Serve it with rice & a dollop of ghee.
1.You can use you rasam powder instead of the grind powder I used. 
2. Add some onions for a yummy flavor.
3. Allow buttermilk to sit on the counter for a whole night to get a tangy taste. 

Similar recipes :
Majjiga Pulusu

Tuesday, November 15, 2011

Majjiga Pulusu | Mor Kuzhambu

Majjiga Pulusu

Long Long back say 5 yrs ago I was gearing up in moving to Korea with my husband. In the process of getting a visa & all I stayed back in India for couple of months. On one of his trips my husband asked me to learn making " Majjiga Pulusu " stressing on that he likes it a lot. Oh I just can't believe how many times I flopped (in his view). At last I managed to satisfy his taste buds with my recipe that's a different story.    
I have tasted various recipes of the same dish.My mom makes as I mentioned below with added potato cubes to it (which I ignored). But my MIL's version is quite interesting she adds steamed dal dumplings to it. I will try to post it here some time. I ignored veggies as I added lots of coconut to the dish. Coconut gives richness & flavor to this dish. 

Majjiga Pulusu

Prep Time-30mins | Cook Time-15mins | Serves-3people
2 Cups thick curd  
2 Cups water
Few curry leaves
For Grinding
1Tbs channa dal {soak for at least 1 hr}
Small piece of ginger
2Tsp coriander seeds
2Tsp jeera
2Green chili's
4Tbs grated coconut 
1/2Tsp turmeric
1 Tsp mustard 
1 Tsp jeera 
2 Tbs oil
2 Red chilli's cut equally 
Pinch of Hing
Curry leaves for garnish 
- Grind all the "grinding" ingredients to a smooth paste.
- Take a vessel add curry leaves, curd, water, salt & ground mixture. Mix them well.
- Heat the vessel & bring the butter milk mixture to boil & switch it off. 
- Heat a pan with oil. Add mustards, jeera & red chilli's. Once the mustard starts jumping add hing & curry leaves to it. 
- Switch off heat & add seasoning to butter milk.
- You can use butter milk in place of curd.
- Adding onions, carrots & malbar spinach will bring more flavor to the dish. 
- Don't boil butter milk for too long. Butter milk will break.

Majjiga Pulusu
Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.

Thursday, August 25, 2011

Mullangi Sambar | Mooli Sambar

This version is little different from the normal one. We add both sambar and rasam powders for flavor. It gives you a unique taste.

1 Medium onion chopped
2 Medium Tomatoes diced
1 cup sliced Mooli (Mullangi)
1 Tbs Oil 
2 Tbs Tamarind  
1 Tbs Jaggrey
For Sambar paste
1 Tbs Sambar powder
1 Tbs Rasam Powder
1 Tbs Poppy seeds
1 Tbs Coconut powder
Crushed Garlic
Red chili's 
1 Tbs oil

Heat a vessel with oil add onions and saute them till they are transparent.Now take tomatoes & Mooli and add with onions.
Add salt to vessel and close it with a lid. 

Grind Sambar powder,Rasam Powder,Poppy seeds & Coconut powder to a smooth paste. 
Once the veggies are done add the ground paste,Tamarind, Salt , Jaggery & 21/2 cups of water. 
Bring it to boil. Meanwhile prepare the seasoning.

Take a small pan heat it with oil then add mustard, jeera, Redchili, garlic. Once mustard starts jumping add it to sambar. It's ready to serve.

Out Come: The sambar was all yum with mooli flavor. It tasted too good. Try it :)


Thursday, August 12, 2010

Bendakaya Pulusu | Okra Pulusu


Okra - 6
Onion - 1 Cup
Tomato - 2
1/2 cup Tamarind pulp
1 Tbs Ginger Garlic paste
Red chilli powder

1 Tbs - Mustard
1 Tbs - Jeera
2 Red chilli's
2 Tbs oil

1. Heat a pan with oil and add Jeera, Mustard and red chilli's to it. Once they started jumping around now add onions and fry them a bit.
2. Add Ginger Garlic paste to onions and allow them to fry till the onions have turned transparent. Now add chopped tomato and Sliced okra to them and close it with a lid.
3. Once okra is cooked add Red chilli powder salt and tamarind pulp.
4. Add a cup of water to make it a nice thick liquid and added a spoon of Sugar to balance the taste.
5. Allow it to boil for 10 mins and the Pulusu is ready.

* Serve with Rice.

Tuesday, August 25, 2009

Ulava Charu | Horse Gram Rasam | Hurali Saaru | Kollu Rasam

Ulava charu is a Andhra delicacy. This dish is much known & enjoyed in Guntur & Krishna districts of Andhra Pradesh. The actual preparation of this dish, which is made in villages, is very tedious & time consuming. But you can just pressure cook them make this rich & tasty rasam filled with flavors.
I added rasam powder to this rasam as a twist to it. This dish turned to be spicy & appetizing.

Prep Time - 8hrs for soaking + 15min | Cooking Time - 30mins | Serves - 4people
1/2Cup ulavalu {horse gram}
3Cups water
1Cup sliced onion
2Tomatoes chopped
2Green chili's slit in to half
1Tsp rasam powder
1/4Tsp turmeric
1/2Tsp red chili powder {adjust as needed}
1Tbs tamarind pulp 
1Tsp sugar {adjust as needed}
Few curry leaves
Salt to taste
1Tsp mustard
1Tsp jeera {cumin}
2Red chili cut in half
2Garlic cloves chopped
1Tbs butter/oil 
- Soak lentils overnight. 
- Pressure cook them with water for 2whistles. Switch off heat & allow to cool. 
- Filter water from lentils & discard cooked lentils. 
- Heat a pan & add lentils water to it. 
- Add onions , tomatoes, green chili's & curry leaves to it. 
- Close it with a lid & cook it on low heat. 
- After 10mins of cooking add rasam powder, turmeric, red chili powder, tamarind pulp, sugar & salt. 
- Adjust flavors if needed.
- Cook on low heat for another 5mins & switch off heat. 
- Heat pan with butter. To that add mustard, jeera, red chili's & garlic. 
- Once the mustard starts jumping switch off heat & add it to rasam.
- Adjust the spice level as needed.
- You can totally omit red chili powder if the green chili's are spice enough. 
- You can omit rasam powder from the recipe.
- I like adding sugar to balance the flavors. Using it won't make rasam sweet. 

Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.

Monday, August 17, 2009

Thotakura Pulusu | Amaranth Leaves Pulusu

Source: Grand Mother

2 Cups of Thotakura ( Amaranth Leaves)
1/2 cup of Chana Dal
1 Cup Chopped Onion
2 Green Chili
Salt for taste
1 Tbs Sugar
3 Tbs Tamarind
Pulusu Powder
Methi Seeds
Corriander Seeds
2 Red Chili
1 Tbs Mustard
1 Tbs Jeera
1 Red Chili
Pinch of Hing (Asafoetida)
2 Tbs Oil

How to Make It ???

1. Dry Roast Methi, Corriander and red chili. Grind them to powder and keep them aside.
2. Heat pan with Oil and add onions and fry them till they turn Brown.Fry the leaves for 2 minutes and keep them aside.
3. Pressure cook chana dal and Green chili or you can Microwave them for 10 Mins.
4 Now add Onions, Leaves, cooked Chana dal , Green Chili and 2 cups of water to a vessel.
5. Boil them along with Grinded Powder, Tamarind, Salt and Sugar.Let it cook till it becomes a thick gravy ( You can even add Besan Mixture to make it thick).
7. Heat pan and add all the seasonings to it and fry them well. Add it to the Pulusu and Thotakura Pulusu is ready.

* Serve with Rice and Idli's. Tastes really good.


Thursday, August 13, 2009

Mysore Sambar

Source : Mom

1/2 cup Toor Dal (Kandi Pappu)
1 cup of sliced Onion
1 cup of Sliced Tomato
1 cup of roundly diced Mooli (Radish)
4 Pieces of DrumSticks
3 Tbs of Tamarind paste
Pinch of Turmeric Powder
Salt for taste
1 Tbs Sugar
For Sambar Powder
1/2 Tbs Chana Dal
1/2 Tbs Urad Dal
1 Tbs Dhaniya (Coriander seeds)
1/2 Tbs Jeera (Cumin Seeds)
count of 5 Methi Seeds (Fenugreek)
1 Tbs Miriyalu ( Black Pepper Seeds)
3 Red Chili's
4 Tbs Fresh coconut Powder
1/2 Tbs Mustard
1/2 Tbs Jeera (Cumin Seeds)
2 Red chili's
Hing (Asafoetida)
Curry Leaves
4 Tbs oil

1.Pressure cook Toor dal, Drumsticks and keep them aside.
2. Heat a pan. Add all the Sambar powder spices except Coconut to the pan and fry them till they turn brown.
3. Now grind the Fried spices and Coconut Powder together in to a paste.Keep it aside.
4. Heat a pan with 2 Tbs oil and add the Onions, Tomatoes and Mooli to it.Fry them till they are cooked well.
5. Add the cooked veggies ,Turmeric,Tamarind,Salt and Sugar to the Toordal Mixture.
6 Boil it in a low flame for few minutes and add the grinded spice mixture to it.
7. Let it boil for 10 to 15 mins or till a nice aroma comes from the sambar.
8. Now heat a pan with oil and add Mustard,Jeera, Red Chili's, and Hing. Add Curry leaves to the pan when Mustard starts spluttering.Add the seasoning to the Sambar and Mysore Sambar is ready.

* Serve with Rice. Tastes Delicious.