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.

Majjiga Pulusu

Ingredients:
2 Cups Sour Butter Milk
1 tbsp Senagapindi ( Bengal Gram Flour)
1/4th Spoon Pasupu ( turmeric)
Salt to taste
Ghee 1 Spoon
3 Green Chillies Slit
Few Curry Leaves
1 Cup fresh Coconut Paste
1 Spoon Grated Ginger
2 tomatoes Chopped

Popu:
1/2 Spoon Avalu
1 Spoon Senaga pappu ( Bengal gram)
1/2 Spoon Mentulu ( fenugreek)
Pinch of Hingu
1 Spoon Ghee or Oil
Few Curry Leaves

Besan Balls:
1 cup Senaga pappu soaked and grinded roughly adding 1 spoon water.
salt to taste
1 spoon jeera
1 cup oil to fry the balls.
Make small pakodi with the above batter and fry them in the oil.


Method:
1. Grind butter milk, senagapindi(besan), salt and pasupu in the mixie to mix well.
2. Take a pan and fry the popu ingredients then add green chillies, chopped tomato and fry for 1 minute.
3. Then add grinded butter milk,grated ginger with 2 cups water and boil for 2 minutes mixing it well.
4. After that it becomes little thick add coconut paste with little water and pakodas in the majjiga pulusu then boil for 1 minute and remove from the fire.
5. Garnish adding coriander leaves and 1 spoon ghee and cover it with lid so that ghee flavour will remain.
6. Majjiga Pulusu is ready to serve with hot rice.

Chukka Kura Pulusu

coming soon.........

Totakura Pappu Pulusu

coming soon..........

Chamadumpa Pulusu

Colocasia




Ingredients:
8-10 Boiled and Peeled Chamadumpa ( colocasia)
1 Medium Onion (finely chopped)
1 Medium Tomato (chopped)
1-2 tsp Tomato Paste (optional)
2-3 green chillies (slit)
2-3 tbsp tamarind paste
1-2 tbsp jaggery
½ tsp turmeric powder
Red chilli powder according to taste
½ tbsp sambar powder
Water
Salt to taste
1 tbsp finely chopped coriander leaves

Popu:
2 tbsp oil
1 whole red chilli (broken)
½ tsp avalu (mustard)
¼ tsp mentulu
Pinch of hing
Few curry leaves

Procedure:
1. Heat ½ tbsp oil in a small frying pan and add red chilli, mentulu & avalu and hing, allow the avalu to crackle.
2. Add the curry leaves and remove from heat. Keep aside.Chamadumpa is hard and takes little longer to cook.
3. I use a pressure cooker to cook them quicker.
4. It takes approx. 10 mins to cook them completely. Cool, peel and dice them and keep aside.
5. Heat the remaining oil in a shallow pan and add onions, green chillies and fry until the onions turn translucent.
6. Now stir in turmeric powder, chilli powder and fry for 1-2 minutes. Add tomato paste and fry for 1 minute.
7. To this mixture add chopped tomatoes, jaggery, tamarind paste, salt and turn the heat to medium low and let the mixture cook for 4-5 minutes, stir in the chamadumpa pieces and gently mix.
8. Let the mixture cook for another 3-5 minutes with the lid on. Add 2 cups water adjust the seasoning and bring it to a boil with the lid off.
9. Once it comes to a boil, turn the heat to low and cook for 8-10 minutes again with the lid on.
10. Stir in the sambar powder and cook for 2 more minutes. Stir in the fried seasoning and garnish with coriander leaves. Turn off the heat.
Serve hot with rice, dal and papad.

Potato Pulusu

Ingredients:
Ingredients:
1/2 kg baby potatoes, boiled and peeled
2 onions, make a coarse paste
2 slit green chilli
2 tomatoes, make a paste
pinch of pasupu(turmeric)
1 tsp red chilli powder
1 tbsp jaggery
1 tsp coriander powder
1/2 tsp cumin powder
small lemon sized tamarind, extract juice
salt to taste
1 tbsp oil
fresh coriander leaves for garnish

Popu:
1 sp avalu
2 tsp jeera
1/2 sp mentulu
2 dry red chillis
3-4 crushed garlic cloves
few curry leaves

Method:
1. Heat oil in a pan, once hot, add avalu, jeera and mentulu and let them crackle, add the garlic, red chillis and curry leaves, stir fry for a few seconds.
2. Add the slit green chilli and onion paste and fry till brown. You have to fry till the rawness of onions disappears. Add turmeric, red chilli pwd, coriander pwd and cumin pwd and combine.
3. Add tomatoes and cook further for 4-5 mts, till oil seperates.
4. Add the boiled potato cubes, jaggery and salt and cook for another 3-4 mins.
5. Add the tamarind extract along with a cup of water and let it cook covered on medium heat for another 10 mts.
6. Adjust salt, garnish with fresh coriander leaves and serve with rice.

Pesara Pappu Pulusu

Ingredients:
1 cup pesara pappu (green gram)
3 onions chopped
2 tomatoes chopped
2 spoon ginger and green chilli paste
2 table spoon tamarind pulp
salt to taste
pinch of pasupu

Popu:
1 spoon avalu
1/2 spoon mentulu
1 spoon jeera
2 red chillies made into pieces
pinch of hingu
few curry leaves
oil to fry popu

Method:
1. Boil Pesara pappu in the cooker and keep it aside.
2. In the same cooker add oil and fry the popu ingredients well.
3. To the above popu add onions and fry for 1 min to this add tomatoes,salt and pasupu and fry for 2 mins.
4. Add 2 cups of water, tamarind pulp with boiled pesara pappu to the above mixture and mix well.
5. Then add ginger and green chilli paste and mix well.
6. Keep the lid of the cooker and put on the weight and put it off after you get 2 whistles.
7. Garnish with coriander leave,pinch of hingu and ghee for taste.
8. Your pesara pappu pulusu is ready to serve with hot rice.

Note:If you don't have cooker you can make it in the fry pan also but you have fry the tomatoes and onions well till they become soft.

Pappu Pulusu

Coming Soon...........

Tomato Pulusu

Ingredients:
6 tomatoes chopped finely
3 onions chopped
2 green chillies slit
salt to taste
few curry leaves
1 tbsp senagapindi(bengal gram flour)
3 cup water
1 tsp tamarind pulp

Popu:
1/2 Spoon avalu
1/2 spoon mentulu
1.2 spoon jeera
1 spoon senaga pappu
2 red chillies
pinch of hingu
1 tsp oil to fry popu

Method:
1. Take a pan add oil and fry the popu ingredients.
2. To the above popu add onions and green chillies and fry for 2 mins.
3. Then add tomatoes,salt,curry leaves and pasupu and fry well till the tomatoes become soft.
4. Then add water and tamarind pulp let it boil for 5 mins. To this mixture add senagapindi mixed with water slowly mixing it thoroughly.
5. Boil for 1 minute and remove from the fire and garnish with corriander leaves and one spoon ghee for taste.
6. This goes well with hot rice and plain pappu.

Mukkala Pulusu

Coming Soon...........

Mulankada Aava Rasam ( Drumstick)

Ingredients:
2 Cups Boiled 2" size drum stick pieces
1/4th Cup Tamarind Paste
2 Green Chillies
Few Curry Leaves
Salt to Taste
Pinch of Pasupu
1/2 Spoon of Sugar

Popu:
1/2 Spoon Avalu
1 Spoon Senaga Pappu
Jeera 1/4th Spoon
Mentulu 1/4th Spoon
Hingu Pinch
Oil 1 Spoon
Curry Leaves few

Aava Paste:
Mustard 1 Table Spoon
Rice 2 Table Spoon
Red Chilli 3
( Soak the above and grind to paste )

Method:
1. Take a pan add little oil for popu and fry popu ingredients.
2. To the above popu add tamarind paste, green chillies and curry leaves and 3 glasses of water.
3. After the water starts boiling add salt, pasupu,sugar and boiled mulankada(drum stick).
4. Boil for 5 mins and then add aava paste mixing it throughly.
5. Garnish with coriander and this goes well with plain pappu rice.

Mulangi Aava Rasam ( Radish )

Ingredients:
2 Cups Boiled Mulangi
1/4th Cup Tamarind Paste
2 Green Chillies
Few Curry Leaves
Salt to Taste
Pinch of Pasupu
1/2 Spoon of Sugar

Popu:
1/2 Spoon Avalu
1 Spoon Senaga Pappu
Jeera 1/4th Spoon
Mentulu 1/4th Spoon
Hingu Pinch
Oil 1 Spoon
Curry Leaves few

Aava Paste:
Mustard 1 Table Spoon
Rice 2 Table Spoon
Red Chilli 3
( Soak the above and grind to paste )

Method:
1. Take a pan add little oil for popu and fry popu ingredients.
2. To the above popu add tamarind paste, green chillies and curry leaves and 3 glasses of water.
3. After the water starts boiling add salt, pasupu,sugar and boiled mulangi(radish).
4. Boil for 5 mins and then add aava paste mixing it throughly.
5. Garnish with coriander and this goes well with plain pappu rice.

Totakura Aava Rasam ( Amaranth)

Ingredients:
1 Cup Boiled Totakura
1/4th Cup Tamarind Paste
2 Green Chillies
Few Curry Leaves
Salt to Taste
Pinch of Pasupu
1/2 Spoon of Sugar

Popu:
1/2 Spoon Avalu
1 Spoon Senaga Pappu
Jeera 1/4th Spoon
Mentulu 1/4th Spoon
Hingu Pinch
Oil 1 Spoon
Curry Leaves few

Aava Paste:
Mustard 1 Table Spoon
Rice 2 Table Spoon
Red Chilli 3
( Soak the above and grind to paste )

Method:
1. Take a pan add little oil for popu and fry popu ingredients.
2. To the above popu add tamarind paste, gren chillies and curry leaves and 3 galsses of water.
3. After the water starts boiling add salt, pasupu,sugar and boiled totakura.
4. Boil for 5 mins and then add aava paste mixing it throughly.
5. Garnish with coriander and this goes well with uthi pappu annam.