PODULU (SPICE POWDERS)

Kura Podi (Curry powder)

1 cup channa dal (also called Bengal gram and senaga pappu in my language: telugu)
1/2 cup urud dal (mina pappu)
10 large red chillies
1/4 cup coriander seeds (dhaniyalu)
pinch asafoetida

Fry all ingredients in a small amount of oil (tea spoon)on low heat. Once the fried mixture is luke warm transfer contents to blender and add a table spoon of salt and grind to a fine powder. Store in jar such as empty yogurt can in refrigerator.

---

Sambar Podi (Sambar powder)

1 cup channa dal
3/4 cup coriander seeds
10 large red chillies
1 tea spoon black pepper (whole)
1/4 tea spoon fenugreek
pinch asafoetida

Fry ingredients in a tea spoon of oil on low heat and powder the fried stuff in blender when luke warm to a fine powder.

---

Charu Podi (Rasam powder)

Ingredients:
1 cup coriander seeds
1/2 cup cumin seeds
1/2 cup black peppercorns
Grind spices without oil or frying

---

Pacchadi Podi (hot chutney powder)

1 table spoon fenugreek seeds
20 large red chillies
1 table spoon mustard seeds
1/4 tea spoon Asafoetida
1 table spoon salt

Fry all ingredients except salt in a little oil (tea spoon) on low heat . When luke warm grind with salt to a fine powder.

This powder is used to make all kinds of chutneys with tomatoes, egg plant, raw tamarind, cucumber, etc.

---

Pulusu Podi (Sweet "soup" powder)

2 table spoons fenugreek seeds
20 large red chillies
1/2 tea spoon black pepper (whole)
1/4 tea spoon Asafoetida
1/2 tea spoon coriander seeds

Fry all ingredients in a tea spoon of oil on low heat. When lukewarm grind to a fine powder.

This is used to make something like sambar except that you add a lot of sugar and tamarind to give a sweet & sour soup. A speciality is one form where you add sweet potato, potato, pumpkin and anyother vegies like carrots, green beans, etc.

CHAMADUMPALA FRY

ARBI FRY

Ingredients:

1/4 kg chamadumpalu(Arbi)
2 tsp mirchi powder
2 tsp oil
salt to taste

METHOD:

Chop chamadumpalu into small pieces.boil them in water for 5-7 min and keep a side .In a pan, heat oil add boiled chamadumpalu , fry till they are golden brown in colour. When they are crisp golden in colour add mirchi powder,salt.Serve hot with rice rasam & dal.

DONDAKAYA (tindora)FRY

Dondakaya fry


Ingredients:

1/4 kg dondakaya(tindora)
2 tsp mirchi powder
2 tsp oil
salt to taste

METHOD:

Chop dondakaya into small pieces.In a pan, heat oil add chopped dondakaya, fry till they are done .When dondakaya is crisp golden in colour add mirchi powder,salt.Serve hot with rice rasam & dal.

Aratikaya Fry

PLANTAIN FRY

Ingredients:

1 aratikaya
2 onion
2 tsp mirchi powder
2 tsp oil
salt to taste

METHOD:

Chop plantain into small pieces,keep them in water .In a pan, heat oil add chopped aratikaya and chopped onions fry till they are done .When aratikaya is crisp golden in colour add mirchi powder,salt.Serve hot with rice rasam & dal.

bendakaya OKRA fry

OKRA FRY

OKRA FRY

Ingredients:

1/4 kg bendakaya
2 onion
2 tsp mirchi powder
2 tsp oil
salt to taste
1 tsp lime juice(optional)

METHOD:

Chop okra into small pieces ,add 1 tsp lemon juice and keep a side .In a pan, heat oil add chopped okra and chopped onions fry till they are done .When okra is crisp golden in colour add mirchi powder,salt.Serve hot with rice and roti.

aloo fry

ALOO FRY


ALOO FRY

Ingredients:

5 potatoes (white)
Chilli powder - 1 tsp
sugar - 1/4 tsp
Salt to taste
2 tbsp oil

Method:

Boil potatoes and peel the skin. Dice and keep aside. Heat oil in a non stick pan add diced potatoes fry till they are golden brown and crisp. add sugar,salt and fry for 2 minutes. Now reduce the heat to low, stir in the chilli powder and drizzle little oil (1/2 tsp) and mix well. Turn of the heat and shift into serving bowl.
Serve hot with rice.

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.