Cluster Beans Kootu

Ingredients:
2 cup chopped beans
1/2 cup kandi pappu
1 tbsp tamarind paste
pinch of pasupu
salt to taste
2 tbsp kootu powder
few curry levaes
1/2 spoon sugar
2 green chillies split
1 tomato chopped

Popu:
1 sp avalu
1/2 sp Jeera
1/2 mentulu
1 red chilli
pinch of hingu
1 tsp oil

Method:
1. Boil the vegetable and dal.
2. Take a pan Fry th popu ingredients in the oil and add green chillies and curry elaves to the above popou and fry for 1 min.
3. Add chopped tomato and fry till becomes soft.
4. Add the tamarind paste with 2 cups water add salt ans pasupu and boil for 2 minutes.
5. Add boiled vegetable and smashed dal to the above mixture and mix well till the dal mixes well with the water.
6. After the mixture boils for 2 mins add Kootu powder { mixed with water to make a paste}and mix well after the mix boils for 2 mins add coconut scrape and sugar.
7. Garnish the kootu with coriander leaves and coconut scrape and 1 spoon ghee.

Sweet Potato Pulusu

Ingredients:
Peeled Sweet potato pieces 2 cups
tomato chopped 1 cup
oinion chopped 1
2 green chillies chopped
tamarind pulp 1/2 cup
pinch pasupu
salt to taste
jaggery 1/4th cup
pulusu podi 2 spoons
1 tbsp chopped coriander
Popu
Mustard 1 tsp
jeera 1/2 tsp
begalgram 2 tsp
red chilli 2 chopped
Fenugreek 1/2 tsp
few curry leaves
Hingu for taste
oil 1 tsp
Method:
Take a pressure pan add oil and fry the popu ingredients well.
Add onions and green chillies fry for 2 mins.
Add tomato chopped and fry for 2 mins till soft.
Then add Sweet potato pieces, tamarind pulp, 2 cups of water,pasupu,salt,jaggery and pulusu podi.
And close the pressure cooker and after 2 whistle put off the fire.
if the pulusu is very dilute take 1 tsp gram flour and mix it with water and add to the pulusu and boil for 1 min.
Pumpkin pulusu is ready to serve garinished with coriander leaves.

Kakarkai Pulusu

Ingredients:
2 Cup Kakarkai pieces
2 Tomatoes chopped
2 Tbsp tamarind pulp
2 Tbsp jagerry
Salt to taste
2 Green chillies chopped
Few curry leaves
2 Spoons senagapindi to thicken the pulusu in the ending
3 Spoons nuvulu podi
3 Cups water

Popu:
1 Spoon avalu
1/2 Spoon mentulu
1 Spoon senagapappu
Pinch of hingu
Few curry leaves
Oil to fry popu and kakarkai

Method:
1. Take a pan fry kakarkai well till it cooks and turns golden brown in color.
2. Take a pan add 1 spoon oil ans fry the popu ingredients.
3. To the above popu add chopped tomatoes,fried kakarkai,salt,pasupu,green chillies,and curry leaves and fry for 2 mins till the tomato becomes soft.
4. Then add 3 cups of water and tamarind pulp and let it boil for 2 mins.
5. Then add jagerry and boil for 1 min till the jaggery melts.
6. Mix nuvulu podi and senagapindi with 1/2 cup of water and add to the above mixture stirring well.
7. Boil for 2 mins and remove from the heat.
8. Kakarkai pulusu is ready to eat with hot rice and plain pappu.

Thotakura Sambar ( Amaranth)

Ingredients:
2 Cups totakura (Amaranth) boiled
1 Cup kandi pappu boiled
2 Tbsp tamarind pulp
Salt to taste
2 Tsp sambar powder
Pinch of pasupu
Pinch of hingu
1/4 th spoon red chilli powder
2 green chillies chopped
Few curry leaves

Popu:
1 Spoon avalu
1/2 Spoon mentulu
1 Spoon jeera
1/4th spoon hingu
Red chilli pieces 1 spoon
Few curry leaves
Oil to fry popu

Method:
1. Take a pan and oil and fry popu ingredients.
2. Then add 2 tbsp tamarind pulp with 3 cups water,salt,chilli powder,pasupu,hingu,green chilli,and curry leaves.
3. After the tamarind water boils add boiled pappu and totakura and let it boil for few mins in tamarind water.
4. Then add 1/4th spoon sugar and sambar powder mixed in 1 tbsp water.
5. Let it boil for 3 mins and Totakura sambar is ready to eat with hot rice.
6. Garnish the sambar with chopped coriander,and ghee for taste and close the lid.
Note: Adding ghee in the end will give good taste and fragrance to the dish.

Sambar

Ingredients:
Chopped mixed vegetables 2 cups
onion chopped length wise 2
tomato chopped 2
green chillies chopped 2
Boiled kandi pappu 1 1/2 cup
Few curry leaves
tamarind pulp 2 tbsp
salt to taste
pasupu pinch
jaggery 1 tsp
hing pinch
sambar powder 2 tsp
1 tbsp coriander leaves
1 tsp ghee
1 tbsp fresh coconut scrape
Water 3 cups
Popu:
Mustard 1 tsp
Fenugreek 1/2 tsp
Jeera 1 tsp
2 red chillies chopped
hing pinch
few curry leaves
oil 1 tsp
Method:
Take a pressure pan add oil and fry the popu ingredients.
Add onions and green chillies to the popu and fry for 2 mins.
Add tomato chopped and fry till it becomes soft.
Add mixed vegetables and fry for 1 min.
Then add all the other ingrdients excuding coriander leaves and ghee.
Close the cooker and cook till 2 whistles cum and put off the fire.
Dish put the sambar and garnish it with chopped coriander leaves, coconut scrape and ghee and cover it with lid.
Your sambar is ready to serve with hot rice.

Pumpkin Pulusu

Sweet Pumpkin

Ingredients:
Peeled pumpkin pieces 2 cups
tomato chopped 1 cup
oinion chopped 1
2 green chillies chopped
tamarind pulp 1/2 cup
pinch pasupu
salt to taste
jaggery 1/4th cup
pulusu podi 2 spoons
1 tbsp chopped coriander
Popu
Mustard 1 tsp
jeera 1/2 tsp
begalgram 2 tsp
red chilli 2 chopped
Fenugreek 1/2 tsp
few curry leaves
Hingu for taste
oil 1 tsp
Method:
Take a pressure pan add oil and fry the popu ingredients well.
Add onions and green chillies fry for 2 mins.
Add tomato chopped and fry for 2 mins till soft.
Then add pumpkin pieces, tamarind pulp, 2 cups of water,pasupu,salt,jaggery and pulusu podi.
And close the pressure cooker and after 2 whistle put off the fire.
if the pulusu is very dilute take 1 tsp gram flour and mix it with water and add to the pulusu and boil for 1 min.
Pumpkin pulusu is ready to serve garinished with coriander leaves.

Poppu Majjiga

Ingredients:
2 cups buttermilk (sour)
1/4 tsp mentulu seeds (fenugreek)
1/2 tsp avalu seeds
1/2 tsp jeera
1/2 tsp vaamu (Ajwain seeds)
1 dried chilli (broken)
Pinch of hing
2-3 green chillies (Chopped)
Few curry leaves
Salt to taste
Pinch of turmeric
1/2 tsp oil

Method:
1. Heat oil in a small pan and add mustard seeds,cumin, methi seeds and 1/4 tsp of vaamu (ajwain seeds).
2. After the mustard seeds sputter add hing, green chillis and curry leaves and remove from heat.
3. To the buttermilk, add salt, remaining of ajwain seeds crushed, turmeric and mix well.
4. At the end add the fried seasoning and serve with rice.