THOTAKURA PULUSU

THOTAKURA PULUSU

THOTA KURA PULUSU

Ingredients:

3 cups finely chopped thotakura leaves

1 cup boiled sorakaya(optional)

1 big onion finely chopped
5 green chillis slit length wise
1/4 tsp turmeric pwd
lemon sized tamarind (soak in a cup of warm water and extract)
tsp rice flour (optional)
salt to taste

For tempering:

1tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp methi seeds
1 tsp split black gram dal
1 tsp channa dal
4-5 dried red chillis (tear into pieces)
5-6 garlic flakes crushed or large pinch asafoetida
10-12 curry leaves

METHOD:

Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, methi seeds and let them turn slightly red. Add split gram dal and channa dal and let them turn red. Now add garlic, red chillis, curry leaves, chopped onions and green chillis and sauté till onions turn slightly pink .Add the thotakura and fry . Add the turmeric pwd and salt and mix well . Add the tamarind extract,boiled sorakaya and combine well. Add 1 cup of water and cook for 10min . If you find the gravy too watery, sprinkle the rice flour and combine. Cook for a minute and turn off heat.Serve with white rice.

VANKAYA PULUSU PACHADI

VANKAYA PULUSU PACHADI

VANKAYA PULUSU PACHADI

Ingredients:

vankaya - 1 medium or 4 small

Red onion - 1 chopped

Green Chilies - 4

Tamarindpulp - 2tbsp

Jaggery - 1tbsp

Salt to taste

turmeric pwd - 1/4 tsp

For Tempering:

Chana Dal - 1tsp

Urad dal - 1tsp

Mustard seeds - 1/2 tsp

Jeera - 1/2tsp

Dry red Chilies - 2

curry leaves - 4

Method:

Roast the eggplants either on stove top .While the eggplants are roasting, heat 1tbsp of oil in a an, add the tempering ingredients. After the mustard seeds and jeera splutter, add onions and green chilies fry till golden brown. Remove from heat.After the eggplant are roasted, leave them aside till they are cool enough to handle.Remove the skins and roughly smash the flesh with a fork.Add tamarind paste, jaggery, salt and the onion mixture.garnish with coriander . Mix well and serve.

CHAMADUMPALA PULUSU

CHAMADUMPALA PULUSU

CHAMADUMPALA PULUSU

Ingredients:

Chamadumpalu - 1/2 kg

tamarind pulp -lemon size

green chillies - 3

red chilli powder-1 tsp

turmeric powder - a pinch

salt to taste

besan - 1 tsp

jaggery-1 tsp

coriander leaves

curry leaves

For TEMPERING:

oil - 2 tsp

red chillis- 2

mustard seeds-1/4 tsp

cumin seeds - 1/4 tsp

urud dal - 1/2tsp

chann dal- 1/2 tsp

fenugreek seeds - 1/4 tsp

Method:

Boil chamadumpalu for 15 mts and remove skin and cut in to medium pcs and keep aside.In another pan heat oil add mustard seeds, cumin seeds, urud dal, chana dal, red chilli pcs, curry leaves ,add choped chillies, fry for 5 mts with low flame.add choped chamadumpa now add turmaric powder, salt, and chiili powder fry for 2 sec .soak tamarind and make one glass of tamarind juice and add it to curry.add jaggery and cook with low flame for 15 mts until it boils.now mix 1 tsp besan in water and add that to pulusu sothat it is thickened ,Now add leaves,curry leaves .

ONION PULUSU

ULLIPAYALA PULUSU

ULLIPAYALA PULUSU

Ingredients

2 cups small onions

3 green chillies

1/2 tsp sugar

1 cup tamarind extract with water

1/4 tsp turmeric

salt to taste

few curry leaves

1 tsp sambar powder

FOR TEMPERING:

2 tsp Oil

2 red chilllies

1 tsp mustard seeds

1 tsp jeera

1 tsp fenugreek seeds

pinch of Hing

Method:

Take little oil in a pan and add mustard seeds,jeera,fenugreek seeds and red chillies to it and fry.Now add onion and green chillies to it and fry nicely.Take tamarind juice in a bowl and add a pinch of turmeric to it.Now add sambar powder ,sugar and salt to taste.Add the fried onion mixture to it and cook for a while,say 20 minutes.Now add besan to water and mix it without any lumps and add it to the pulusu.

menthi pulusu

MENTHI PULUSU

MENTHI PULUSU

Ingredients:

green chillies - 2

Tamarind extract

Jaggery as required

Salt to taste

1 tsp methi pwd(roast & ground)

few Curry leaves

turmeric powder - 1/4 tsp

red chilli powder - 1 tsp

curry leaves - 1 bunch

For TEMPERING:

2 tsp fenugreek seeds

1 tsp Oil

1/2 tsp Mustard seeds

2 red chillies

a pinch of hing

METHOD:

In a pan heat oil add the above temperings to it let them splitter now add tamarind extract, salt, red chilli pwd,turmeric, jaggery, methi pwd ,green chillies for few minutes. When gravy thickens Garnish with curry leaves.serve hot.

MUKKALA PULUSU

MUKKALA PULUSU

MUKKALA PULUSU

Ingredients

sorakaya -1 cup

Bhendakaya - 4 ( cut into 2 pieces)

sweet potato- 1 cup

pumpkin-1 cup

tomato-1 cup

Drumsticks - 1 cup

onions -1 cup

Green chillies - 2

Tamarind pulp ( lemon size)

Jaggery to taste

Salt to taste

Pinch of turmeric

For Seasoning

1 Tsp veg oil

4-5 Whole red chillies

1 Tsp mustard seeds

1/4th Tsp Methi seeds

pinch of Hing

2 Tbsp chopped coriander leaves to granish.

METHOD:

Clean and chop all the vegetables into big chunks, slit green chilles. In a small kadai heat oil and fry the seasoning and keep aside. Now in another deep pot add all the vegetables except tamotoes, add water salt and turmeric, tamarind pulp, jaggery and cook them on medium heat. After 10 mins add the tamtoes and adjust the seasoning. Cook till the vegetables are cooked. Mix rice flour in some cold water. Slowly stir in the flour mixture into the pot. Cook for 5-8 mins, granish with coriander leaves and remove from heat.

PAPPU PULUSU

PAPPU PULUSU:

PAPPU PULUSU

Ingredients:

kandi pappu - 1/2 cup

Ladies finger-2

Brinjal-1

Carrot-1

Drum stick-2
lemon sized Tamarind

Salt to taste
little Sugar/Jaggery
Dhaniya powder

coriander-1 bunch

turmeric powder-1/4 tsp

For TEMPERING:

Mustard -1tsp

cumin seeds - 1tsp

a pinch of hing

Curry leaves

METHOD:

Pressure cook the dal . When done add tamarind water to give a sambar consistency. Fry in oil the mustard and cumin seeds,ladies finger, brinjal and curry leaves.Add these along with tamarind water and dal.Also add sugar and dhaniya powder,turmeric,salt according to taste and let it simmer for six minutes. garnish with curryleaves,coriander.

VELLULI PULUSU

VELLULI PULUSU

VELLULI PULUSU

Ingredients:

1 cup-Kandi pappu

10-Garlic flakes
small lemon size Tamarind

Salt to taste
1/4 tsp Sugar/Jaggery
1 tsp-Dhaniya powder

1/4 tsp-turmeric p0wder

1/2 tsp-mirchi powder

FOR TEMPERING:

1 tsp-Mustard
1/4 tsp- cumin seeds
few Curry leaves
a pinch of hing


METHOD:

Pressure cook the dal. When done add tamarind water to give a sambar consistency. Fry in oil the mustard and cumin seeds,hing , garlic flakes and curry leaves. Add this to the tamarind water and dal.Also add sugar and dhaniya powder,turmeric powder,mirchi powder,salt and let it simmer for four minutes now garnish with curry leaves and coriander.