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.

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.

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.

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.