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Archive for the ‘Sambhars and Rasams’ Category

Pappulapodi/Putnalu Podi Perugu Charu

Pappula podi Perugu Charu

 Ingredients

Yoghurt/Curd/Perugu – 2 cups whisked

Onion – 1 small sliced

Green chilli – 2 slit

Curry leaves – 2 sprigs

Priya Rasam Powder – 2 tsps

Ginger garlic paste – 1/2 tsp

Salt to taste

Turmeric powder – 1 pinch

Fresh coriander – 2 tbsp chopped

Roasted chana dal powder/Pappula podi/Putnalu Podi – 3 tbsps

For Tempering/Talimpu

Oil – 1 tsp

Mustard – 1/4 tsp

Red dry chillies – 2 slit

Curry leaves 1 sprig

Garlic cloves 2 crushed

Method

Take a large mixing Bowl and place the whisked Yoghurt and add 3-4 cups of water,salt,pappula podi,rasam powder,turmeric,chopped onion,greenchilli,curry leaves,half of fresh coriander,ginger garlic paste and whisk well.

Pour into a cooking vessel and place on a low heat and continue stirring for 5-6 mins till you can see smoky vapours on the spoon and turn ogg heat and immedietely transfer into the serving bowl.

If you leave on the stove top it gets curdled.

Pappula podi Perugu Charu/Rasam

Now prepare tempering by heating oil and frying the remaining ingredients and add to the prepared pappula podi perugu charu/rasam.Add the remaining fresh coriander lastly.

This is a cool dish for hot summers…with all the goodness of yoghurt and onion.

This dish prevents Heat strokes.

Serve with plain white rice and Pappads/Appadalu/Fryums

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Pappula Podi Charu

Pappula Podi Charu

 Another wonderful recipe tried in my kitchen,Heard this name but have no recipe  so just to get the taste i tried with my own selection of ingredients with the Roasted chana dal as the main ingredient..Came out so well and ofcourse tasty and easy to prepare when no time to boil dal and do the sambhar kind of stuff….Just try this…satisfaction gauranteed as I Promised in my blog…

The main Ingredient is Pappulu/Putnalu/Roasted Chana dal/Roasted Garbanzo split beans/Dalia/Veinchina Senaga Pappu….As the Name goes…

Pappulu/Putnalu/Veinchina senaga Pappu

 Ingredients

Pappulu/Putnalu – 1 cup. Grind to a smooth powder 

Onion – 1 finely chopped

Green chili – 2 sliced

Curry leaves – 1 sprig

Tomato 1 small – sliced

Ginger garlic Paste – 1/2 tsp

Turmeric powder – 1 pinch

Salt – to taste

Tamarind juice – 1 cup

Rasam Powder (Priya or Eastern Rasam Powder) – 2 Tbsps

Fresh coriander – a handful chopped

For Tempering/Tadka/Talimpu

Oil – 1 tsp

Mustard – 1/4 tsp

Curry leaves – few

Red Dry chillies – 4-5 small round ones

Garlic – 3 cloves crushed

Method

Take a saucepan or thick bottom vessel and place all the ingredients except fresh coriander and whisk well to mix,add 4-5 cups of water and  place this pan over a med heat and bring to a boil stirring at intervals.

When starts to boil turn of heat and prepare tempering in another small pan  by heating oil and frying the other ingredients mentioned as usual and add to the Prepared Pappula Podi Charu and now add the fresh coriander.

Roasted chana dal/Putnalu Podi Charu

 This is Absolutely Tasty and Delicious….Serve with Rice and Fish Fry

Pappu Charu (A Thin Lentil Stew/Soup)

Pappu Charu

This dish is a must in every Andhra home almost everyday in some homes.This is a tasty dish served with white steamed rice along with any vegetable fry ,Pappad and pickle with a little ghee ,which makes the family lunch a tasty thali.

Ingredients

Toor Dal/Kandipappu/Pigeon pea – 1 cup

Onion – 1 med chopped

Tomato – 1 small chopped

Green chilli – 1 chopped

Curry leaves – few

Garlic – 2 pods

Turmeric powder – 1/6 tsp

Red chilli powder – 1/2 tsp

Coriander – 1/2 tsp

Tamarind juice – 1 cup

Fresh coriander – a handful chopped

For tempering/Tadka/Talimpu

Ingredients for Tempering

Oil – 2 tsps

Mustard – 1/2 tsp

Cumin/Jeera – 1/2 tsp

Curry Leaves – few

Red chillies – 5 small round

Garlic – 2 pods crushed

Method

Wash and boil toor dal with enough water in a pressure cooker along with all the ingredients mentioned above ,Except Tamarind and fresh coriander.

When dall is boiled turn off heat and let the pressure released and now mash well,add salt and tamarind juice and 3-4 cups of water and bring to a boil.

Adjust the tamarind according to your taste.

Prepare the tempering,by heating oil in a small pan and spluttering the seeds first and then add garlic and onionmas they turn brown add the curry leaves and red chillies and fry.

Tempering

Add this to the boiled dal(Pappu Charu).

Adding To dal

Serve hot with Rice.This goes well with Idlis Also.

Drumstick(Mullakkadalu) Charu

Drumstick Charu

 

Ingredients

Drumsticks

Drumsticks/Mullakadalu -3  Peeled slightly and chopped

Onion – 1 large chopped finely

Tomato – 2 large

Tamarind – 2-3 pieces

Turmeric – 3 pinches

Salt to taste

Homemade Sambhar/Charu Powder – 2tsps heaped

For Tempering

Oil – 2 tsps

Mustard seeds – 1/4 tsp

Cumin – 1/6 tsp

Dry chillies – 2 chopped

Curry leaves – 1 sprig

Onion – 1 chopped

Garlic – 2 pods crushed

 

Method

Wash and keep the drumsticks pieces , boil tomato and tamarind in little water and extract juice and keep.

Peeled and chopped drumsticks

In a sauce pan boil drumsticks in 3 cups of water with salt and turmeric for 5 mins and keep apart.

In another pan heat oil and prepare tempering by splutterring seeds and frying the other ingredients and add the boiled vegetable along with the water and extracted tomato tamarind juice and Charu powder ,adjust salt and simmer 10-15 mins.

Add 2 more sprigs of fresh curry leaves and cover the pan for 10 mins after you turn of heat to get nice flavour and smell to the prepared dish.

Transfer into another bowl to serve.

 

 

Methi (Menthula) Rasam

Methi (Menthula Rasam)

 

Learnt this Dish from my sister,this is so simple to prepare but tastes good and healthy.As fenugreek /methi/Menthulu are considered as a kind of medicine for diabetes.When 2 tbsps of seeds are soaked and then boiled with 4-6 cups of water till the seeds are well boiled and the water is taken for joint pains and to reduce blood sugar levels.But as this way it tastes slightly bitter preparing rasam is the best way to consume and can be taken as soup too.

Ingredients

Oil – 1tsp

Cumin/Jeera – 1/4 tsp

Mustard seeds – 1/4 tsp

Methi/Fenugreek/Menthulu seeds – 1 tbsp

Black peppercorns – 1/4 tsp

Curry leaves – 1 sprig

Onion – 1 small chopped

Garlic – 2 pods crushed

Turmeric powder – 1/8 tsp

Tamarind – marble size

Water – 7 cups

Salt to taste

 

Method

Heat oil in a sauce pan,add cumin,fenugreek,mustard and pepper and give it a nice toss DO NOT burn.

Lower heat and add the chopped onion,crushed garlic and curry leaves and stir for about 2mins DO NOT fry the onions much but just let them turn transperant and immediately add turmeric powder and water.

To the pan add washed tamarind NO NEED to extract juice or pulp,because we boil this for about 15-20 mins to get all the goodness of fenugreek/methi into the rasam.add salt and cover .

Once it starts to boil simmer for about 20 mins as said above.

Can be served with rice and any veg curry.

 

Tomato Rasam

 

Tomato Rasam

Ingredients

Fresh ripe tomatoes – 2 large
Black pepper corns – 1 tsp
Cumin / Jeera – 1 tsp
Garlic – 2 pods
Methi seeds – 1/2 tsp
Mustard seeds – 1/2 tsp
Dry chilis – 2 broken
Curry leaves – 2 sprigs
Fresh coriander – 2 tbsps chopped
Turmeric powder – 2 pinches
Salt – as per taste
Onion – 1 tbsp chopped
Oil – 1 tbsp

Method

1. Wash tomatoes and boil in enough water and cool,Extract the juice by mashing well using your palms and strain off the seeds and skins and add enough water and keep.
2.Crush the pepper and cumin using motar and pestle and add garlic and crush well.
3.Heat a pan and add oil and splutter mustard seeds and add methi seeds,dry chilis,onion and curry leaves fry 1-2 mins and add the crushed pepper-cumin mix and turmeric powder ,keep the heat on medium while adding all these ingredients.
4.Now add the extracted tomato juice and salt and cover and bring to a boil,When it starts to boil add fresh coriander leaves and stalks chopped and turn of heat.

We can even add green chili and fresh ginger crushed along with a tsp of sugar to give this rasam an extra flavour.

Serve with Hot rice and pappad.

By Kezia Mary

Tamarind Pepper Rasam

 

Tamarind Pepper Rasam

Ingredients

Tamarind – 1small lemon size ball
Black pepper – 1 tsp
Cumin – 1 tsp
Garlic – 2pods
Turmeric powder – 2 pinches
Curry leaves – 2 sprigs
Fresh coriander – Stalks and leaves 1/2 cup
Onion – 2 tbsp chopped
Salt

For tempering

Oil – 1 tbsp
Mustard seeds – 1 tsp
Methi seeds – 1/2 tsp
Chopped onion – 1 tsp
Dry chilis – 2 broken
Curry leaves – few

Method
1.Wash and boil the tamarind in enough water ,cool and extract juice into a big bowl or how much you need.Then add chopped onion,curry leaves,chopped coriander and salt ,mix well and keep.
2.Heat oil in a pan or deep vessel and splutter mustard and add methi seeds as they brown add chopped onion,curry leaves and dry chilis fry few mins and add crushed black pepper,cumin and garlic to the pan and stir ,add turmeric powder and tamarind juice to the pan and bring to boil.

Serve hot with steamed hot rice and pappads.

By Kezia Mary.

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