Contributor: Sravanthi Gutta
carrot,tomatoes,chintapandu (tomatoes loni pulupuni batti vesukovali) kalipi udikinchukuni mixie veyali...next talimpu vesukoni andulo ee paste konchem fry chesi water posi mariginchatame...talimpulone nenu jeelakarra podi,dhaniyala podi,miriyalu/pwd add chesthanu ..so rasam pwd use cheyanu inka...
Showing posts with label Tamarind~Chintapandu. Show all posts
Showing posts with label Tamarind~Chintapandu. Show all posts
17 March, 2016
04 November, 2015
Charu with homemade Charu Powder
Contributor: Geetha Madhuri
already andaru cheppinattu unnaru kada rasam recipe nenu naa version postuta which I learnt from my mom. Amma charu/rasam ki chala mandi fans unnaru.
1st I make charu podi and store. It's made of 1cup turdal, 1cup dhaniyalu, 50 gms of jeera and black pepper, approx 20-25 red chillies. I use little more black pepper as I like the flavour. Dry them and powder little coarse.
Now take a lemon size tamarind and soak it in water and extract pulp. Add some more water to this. Water quantity varies according to the sourness of tamarind. Allow it to boil while u add diced tomatoes, salt, small piece of jaggery(optional), 2tsps of the powder, curry leaves and coriander. I usually don't add dal to my charu. If I add I'll add about 1cup of Tur dal boiled and the procedure is same but it'll be called pappu charu in our house. After it is boiled give it tempering with fenugreek seeds, jeera, mustard seeds and red chilly. If you like u can add hing orelse garlic and mix it to the charu. It's very tasty and is more like a clear soup😛
If you want to avoid tamarind u can do it completely with tomatoes or u can add dry/ fresh mango or just boil it without tamarind pulp and after u off the stove, add lime juice. All are equally tasty.
For sambar powder I also add fenugreek seeds about 3/4th cup and a fistful of channa dal and powder it. Then procedure is same like pappu charu except that we boil veggies and dal qty is more.
already andaru cheppinattu unnaru kada rasam recipe nenu naa version postuta which I learnt from my mom. Amma charu/rasam ki chala mandi fans unnaru.
1st I make charu podi and store. It's made of 1cup turdal, 1cup dhaniyalu, 50 gms of jeera and black pepper, approx 20-25 red chillies. I use little more black pepper as I like the flavour. Dry them and powder little coarse.
Now take a lemon size tamarind and soak it in water and extract pulp. Add some more water to this. Water quantity varies according to the sourness of tamarind. Allow it to boil while u add diced tomatoes, salt, small piece of jaggery(optional), 2tsps of the powder, curry leaves and coriander. I usually don't add dal to my charu. If I add I'll add about 1cup of Tur dal boiled and the procedure is same but it'll be called pappu charu in our house. After it is boiled give it tempering with fenugreek seeds, jeera, mustard seeds and red chilly. If you like u can add hing orelse garlic and mix it to the charu. It's very tasty and is more like a clear soup😛
If you want to avoid tamarind u can do it completely with tomatoes or u can add dry/ fresh mango or just boil it without tamarind pulp and after u off the stove, add lime juice. All are equally tasty.
For sambar powder I also add fenugreek seeds about 3/4th cup and a fistful of channa dal and powder it. Then procedure is same like pappu charu except that we boil veggies and dal qty is more.
25 March, 2013
Temple Pulihora
1. Contributor: Sruthi Suresh
gudilo pulihara laga kavalante same pulihora chesi ee powder add cheyandi... Oil lo senagappappu, koncham endu mirchi, nuvvulu, aavalu fry chesi cool ayyaka salt tho paatu grind chesi mix cheali.... Migilina process antha same...
2. Contributor: Bhargavi Aitha
nenu pulusuchesetappudu n thalimpulo koncham inguva vasthanu..n thalimpu lo endumirchi n only aavvale(no zeera) vesthanu..gudi lo laga ante exact ga kadu kani koncham similar gane untadi...
3. Contributor: Divya Sunkara
gudilo pulihora ante naaku kodoa chaala istam...aandukane nenu okasari adiganu .... vallu inguva and kocham sugar kooda add chestaranta....adi taste ni change chetundi
4. Contributor: Rajani Yagnamurthy
temple Pulihora taste ki aavapindi and koncham Nuvvu pindi add cheyali. Aavalu fry cheyakunda grind chesko, navvulu doragaveyinchi grind chesko. Ekkuva spicy ga kavalante...nuvvulu, red chillies 1 hr soak chesi grind cheskoni, udikinchina tamarind paste tho paatu oil lo fry Cheyi abt 10 mins....medium flame lo fry chesko lekapothe nuvvula paste madipothadi. Rice lo ee paste veyi, then add mustard powder and salt. Tarvatha thallimpu vesi Inguva add cheyi anthe.
Already contributed recipe here
gudilo pulihara laga kavalante same pulihora chesi ee powder add cheyandi... Oil lo senagappappu, koncham endu mirchi, nuvvulu, aavalu fry chesi cool ayyaka salt tho paatu grind chesi mix cheali.... Migilina process antha same...
2. Contributor: Bhargavi Aitha
nenu pulusuchesetappudu n thalimpulo koncham inguva vasthanu..n thalimpu lo endumirchi n only aavvale(no zeera) vesthanu..gudi lo laga ante exact ga kadu kani koncham similar gane untadi...
3. Contributor: Divya Sunkara
gudilo pulihora ante naaku kodoa chaala istam...aandukane nenu okasari adiganu .... vallu inguva and kocham sugar kooda add chestaranta....adi taste ni change chetundi
4. Contributor: Rajani Yagnamurthy
temple Pulihora taste ki aavapindi and koncham Nuvvu pindi add cheyali. Aavalu fry cheyakunda grind chesko, navvulu doragaveyinchi grind chesko. Ekkuva spicy ga kavalante...nuvvulu, red chillies 1 hr soak chesi grind cheskoni, udikinchina tamarind paste tho paatu oil lo fry Cheyi abt 10 mins....medium flame lo fry chesko lekapothe nuvvula paste madipothadi. Rice lo ee paste veyi, then add mustard powder and salt. Tarvatha thallimpu vesi Inguva add cheyi anthe.
Already contributed recipe here
20 December, 2011
Mango Pulusu
1. Contributor: Pranvi R .....
Mango pulusu - This is very similar to the kootu.... peel skin and cut into cubes... boil with salt and turmeric... now in a pan, take oil and do the seasoning... now add the cooked mango pieces...squeeze in tamarind juice, water, adjust salt, add grated jaggery, chilli powder, little sambar powder, and little water and cook for 2-3mins.. when its boiling reduce the flame .... mix a spoonful of rice flour with little water to make a paste and mix this paste to the mixture.... the flame shd be low otherwise rice flour will form like balls.... mix well and make sure no lumps are formed..... check the salt and other spices.... add coriander leaves...
NOTE : Instead of sambar powder ... we genereally add a spice powdeer made of dry roasted cumin+red chilli+pepper corns+dhaniya+few methi seeds
when i don't have time i simply use sambar powder
Hope u will like it
Mango pulusu - This is very similar to the kootu.... peel skin and cut into cubes... boil with salt and turmeric... now in a pan, take oil and do the seasoning... now add the cooked mango pieces...squeeze in tamarind juice, water, adjust salt, add grated jaggery, chilli powder, little sambar powder, and little water and cook for 2-3mins.. when its boiling reduce the flame .... mix a spoonful of rice flour with little water to make a paste and mix this paste to the mixture.... the flame shd be low otherwise rice flour will form like balls.... mix well and make sure no lumps are formed..... check the salt and other spices.... add coriander leaves...
NOTE : Instead of sambar powder ... we genereally add a spice powdeer made of dry roasted cumin+red chilli+pepper corns+dhaniya+few methi seeds
when i don't have time i simply use sambar powder
Hope u will like it
10 October, 2011
Sorakaya pulusu ~ Mukkala Pulusu
1. Contributor: prasanna kiran
Sorakaya mukka pulusu nenu ila chesta
sorakaya mukkalu ga cut cheyyali, inka onions , green mirchi podavu ga sannaga cut chesi pettukovali... oka pan lo oil vesi mustard seeds, senaga pappu, minappappu , karivepaku, inguva vesi avi vegaka, onions vesi baga fry chesta..next green chillies vesthaa.. a taravatha tomato chinna pieces ga cut chesi vestha..next sorakaya mukkalu vesi, salt, pasupu vesi kottimeera koncham vesi, chinta pandu paste vesi, koncham water vestha..bagaa cook avanistha..taravatha dinche mundu..malli kottimeera vesthaa..water ekkuvaithe koncham rice floor vestha..
2. Contributor: ♛ѕιη∂нυ ρσттι /ναη∂αηαρυツ
here u go
1) Mukkala Pulusu
Ingredients :
Sorakaya - 1 , Onions - 2 , Green chillies - 2 ( as per ur taste), Salt - to taste, Chilli powder- as per taste, sugar - as per taste ( or u can skip if u dont like it), Tamarind - oka small size antha ( or u can take more or less as per ur taste), rice flour : 2-3 spoons, curry leaves, Oil for tadka
Procedure:
1) soak tamarind n squeeze the juice( the juice consistency should be thin) and keep it aside.
2) Boil the vegetables ( both sorakaya and onion)
3) Take a vessel and add tamarind jucie, salt, chillipowder, sugar, green chillies and rice flour ( mix the rice flour in a small quantity of water and then add to the tamarind juice)
4) let it boil for some time, and then add the boiled vegetables and let it cook for 5 - 10 mins....
5) check the seasonings and add tadka in it.....
Sorakaya mukka pulusu nenu ila chesta
sorakaya mukkalu ga cut cheyyali, inka onions , green mirchi podavu ga sannaga cut chesi pettukovali... oka pan lo oil vesi mustard seeds, senaga pappu, minappappu , karivepaku, inguva vesi avi vegaka, onions vesi baga fry chesta..next green chillies vesthaa.. a taravatha tomato chinna pieces ga cut chesi vestha..next sorakaya mukkalu vesi, salt, pasupu vesi kottimeera koncham vesi, chinta pandu paste vesi, koncham water vestha..bagaa cook avanistha..taravatha dinche mundu..malli kottimeera vesthaa..water ekkuvaithe koncham rice floor vestha..
2. Contributor: ♛ѕιη∂нυ ρσттι /ναη∂αηαρυツ
here u go
1) Mukkala Pulusu
Ingredients :
Sorakaya - 1 , Onions - 2 , Green chillies - 2 ( as per ur taste), Salt - to taste, Chilli powder- as per taste, sugar - as per taste ( or u can skip if u dont like it), Tamarind - oka small size antha ( or u can take more or less as per ur taste), rice flour : 2-3 spoons, curry leaves, Oil for tadka
Procedure:
1) soak tamarind n squeeze the juice( the juice consistency should be thin) and keep it aside.
2) Boil the vegetables ( both sorakaya and onion)
3) Take a vessel and add tamarind jucie, salt, chillipowder, sugar, green chillies and rice flour ( mix the rice flour in a small quantity of water and then add to the tamarind juice)
4) let it boil for some time, and then add the boiled vegetables and let it cook for 5 - 10 mins....
5) check the seasonings and add tadka in it.....
17 August, 2011
Minnapindi Pachi Pulusu
1. Contributor: vasavi
first soak lemon size tamarind in water 4r 20 min nd squeeze da pulp 4rm extract...........in dat mix minnapindi flour .......it should be like thin water(dosa batter consistency).........keep it a side
take kada nd put popu nd then onions,green chillies,salt,nd pasupu........evi ani fry chesina tharuvatha.......mana prepare chesukuna water poyali.adi koncham boil avtundhi.....it will take 10 to 15 min.............garvy thick ga vathundhi.........appudu salt,red chilli pwd,jaggery(little bit) vesi malli oka 5 min boil cheyali ante.....check da seasonings...........stove off cheyali.........yummy yummy minnapindi pachi pulusu rady 2 eat........
first soak lemon size tamarind in water 4r 20 min nd squeeze da pulp 4rm extract...........in dat mix minnapindi flour .......it should be like thin water(dosa batter consistency).........keep it a side
take kada nd put popu nd then onions,green chillies,salt,nd pasupu........evi ani fry chesina tharuvatha.......mana prepare chesukuna water poyali.adi koncham boil avtundhi.....it will take 10 to 15 min.............garvy thick ga vathundhi.........appudu salt,red chilli pwd,jaggery(little bit) vesi malli oka 5 min boil cheyali ante.....check da seasonings...........stove off cheyali.........yummy yummy minnapindi pachi pulusu rady 2 eat........
02 May, 2011
Pulihora Powder/paste
1. Contributor: Vote for Narayan
sirisha blog lo emo naku teleedu kaani nenu ila chestanu and temple lo chesinattu chala baga vastundi
meeku mamooluga tamarind popu lo vesi vudikinchukune daka telise vuntundi
nenu aa chintapandu vundike tappudu oka 1 drop oil lo :coriander, methi, sesame seeds, few mentulu vedi doraga veyinchi...adi baga fine powder chesi aa poweder vestanu aa mixture lo... half andulo vestanu and migita half cooked rice lo koncham oil vesi ee powder vestanu....
ardam ayyinda inka detailed ga cheppana?
This is the procedure i follow
first powder chesukondi : coriander seeds - 1tbsp,methi seeds - 1/4tsp, sesame seeds - 1.5tsps, dry red chillies - 4/5 (optional)
roast in a drop of oil and make a fine powder
Tamarind Part : extract juice from the tamarind and keep it aside
Rice : Cook rice and keep it aside... once it is done.. add 2-3 tbps oil, turmeric and half of the pulihora powder,few curry leaves ,salt (for the rice) and mix well and keep aside... adding oil to hot rice helps in keeping the grains separate ...
Meanwhile iin a sauce pan, take oil(koncham ekkuve vesukondi).... do the popu ( pulihora ki popu ekkuva vestene bavuntundi)-chana,urad,mustard, cimin,inguva, curry leaves, red chillies, slit green chillies (long)... baga fry ayyaka add the extracted tamarind juice.... add lil turmeric,salt (deeni varaku), 1/2 spoon chilli powder.... the ground powder,curry leaves and 1/2 tsp jaggery.... ivvi anni baga udiki manchi smell vastundi
tamarind gujju baga daggaraki udiki when the oil is oozing out.... turn off the stove.. give it few mins to settle down and mix this to the rice mixture
goppalu cheppukotam kadu kaani naa pulihora eppudoo fail avvaledu.... so i am sure u will like it
u can also add roasted cashews and peanuts
chala bavuntundi
2. Contributor: $w@pn@
chinthapandu pulohora ki paste elagante.......tamarind water lo soak chesi koncham chikkaga pulusu teeyandi......daanni oka pan lo baaga oil(ante paste ni batti) vesi baaga daggaraki vachevaruku unchali...oil telalianamaata,boil ayyatappudu koncham sugar add chayyandi chaala tasty gaa untundi sugar valla pulihora.....nenaithe oka bottle nindaaa paste chesi pettukuntaa..very easy
sirisha blog lo emo naku teleedu kaani nenu ila chestanu and temple lo chesinattu chala baga vastundi
meeku mamooluga tamarind popu lo vesi vudikinchukune daka telise vuntundi
nenu aa chintapandu vundike tappudu oka 1 drop oil lo :coriander, methi, sesame seeds, few mentulu vedi doraga veyinchi...adi baga fine powder chesi aa poweder vestanu aa mixture lo... half andulo vestanu and migita half cooked rice lo koncham oil vesi ee powder vestanu....
ardam ayyinda inka detailed ga cheppana?
This is the procedure i follow
first powder chesukondi : coriander seeds - 1tbsp,methi seeds - 1/4tsp, sesame seeds - 1.5tsps, dry red chillies - 4/5 (optional)
roast in a drop of oil and make a fine powder
Tamarind Part : extract juice from the tamarind and keep it aside
Rice : Cook rice and keep it aside... once it is done.. add 2-3 tbps oil, turmeric and half of the pulihora powder,few curry leaves ,salt (for the rice) and mix well and keep aside... adding oil to hot rice helps in keeping the grains separate ...
Meanwhile iin a sauce pan, take oil(koncham ekkuve vesukondi).... do the popu ( pulihora ki popu ekkuva vestene bavuntundi)-chana,urad,mustard, cimin,inguva, curry leaves, red chillies, slit green chillies (long)... baga fry ayyaka add the extracted tamarind juice.... add lil turmeric,salt (deeni varaku), 1/2 spoon chilli powder.... the ground powder,curry leaves and 1/2 tsp jaggery.... ivvi anni baga udiki manchi smell vastundi
tamarind gujju baga daggaraki udiki when the oil is oozing out.... turn off the stove.. give it few mins to settle down and mix this to the rice mixture
goppalu cheppukotam kadu kaani naa pulihora eppudoo fail avvaledu.... so i am sure u will like it
u can also add roasted cashews and peanuts
chala bavuntundi
2. Contributor: $w@pn@
chinthapandu pulohora ki paste elagante.......tamarind water lo soak chesi koncham chikkaga pulusu teeyandi......daanni oka pan lo baaga oil(ante paste ni batti) vesi baaga daggaraki vachevaruku unchali...oil telalianamaata,boil ayyatappudu koncham sugar add chayyandi chaala tasty gaa untundi sugar valla pulihora.....nenaithe oka bottle nindaaa paste chesi pettukuntaa..very easy
05 April, 2011
Allam Pachadi
1. Contributor: Sadhana
meeru cheyalanukunna recipe la vuntundo ledo but maa amma chese Allam pachadi recipe istanu. chaala rojulu vuntundi. daniki endabettalsina avasaram ledu.
allam pieces 250 grams
chinthapandu 250 grams
jaggery 250 grams
red chilli powder 220 grams (with out salt)
salt 250 grams
ghee 2 tea spoons
1. allam clean chesi pieces cheyali. ghee lo oka 5 mins lite ga fry cheyali. manchi smell ragane teeyali.
2. Tamarind kooda clean chesi pieces laga chesi. hot water lo soak cheyali. 1/2 hr before soak cheyali.
3 jaggery kuda crush chesi pettali.
4. allam and chinthapandu ni separate ga grind chesi next anni kalipi grind cheyali. ippudu idi konchem gatti ga paste laga vuntundi. chaala rojulu niluva vuntundi. kavallannappudu konchem teesukuni lil water kalipi dilute chesi popu chesukuni vadali.
2. Contributor: Ammu
Allam Pachadi- Recipe
3. Contributor: swapnaRams
Here is allam pachadi recipe link
meeru cheyalanukunna recipe la vuntundo ledo but maa amma chese Allam pachadi recipe istanu. chaala rojulu vuntundi. daniki endabettalsina avasaram ledu.
allam pieces 250 grams
chinthapandu 250 grams
jaggery 250 grams
red chilli powder 220 grams (with out salt)
salt 250 grams
ghee 2 tea spoons
1. allam clean chesi pieces cheyali. ghee lo oka 5 mins lite ga fry cheyali. manchi smell ragane teeyali.
2. Tamarind kooda clean chesi pieces laga chesi. hot water lo soak cheyali. 1/2 hr before soak cheyali.
3 jaggery kuda crush chesi pettali.
4. allam and chinthapandu ni separate ga grind chesi next anni kalipi grind cheyali. ippudu idi konchem gatti ga paste laga vuntundi. chaala rojulu niluva vuntundi. kavallannappudu konchem teesukuni lil water kalipi dilute chesi popu chesukuni vadali.
2. Contributor: Ammu
Allam Pachadi- Recipe
3. Contributor: swapnaRams
Here is allam pachadi recipe link
08 March, 2011
Kottimeera Pachhadi
Contributor: swapnaRams
ingredients:
cilantro-2 bunches
tamrind paste-small lemon size or 2 to 3 tsp thick paste
chilli powder- 3/4 th tsp
salt to taste
sugar /jaggary-1 tsp
seasoning ingredients:urud dal,chan dal, cumin and musturd seeds,dry red chillis,curry leaves
oil-2 tsp
Preparation:
1.Cook tamarind paste on a low flame until it becomes thick like paste or till its raw smell is gone.
2.Take a mixi bowl,add cilantro leaves,cooked tamarind paste ,salt, chilli powder and jaggary grind to a smooth paste along with few table spoons of water.
3.Heat oil in a pan add all seasoning ingredients ,fry till golden brown and then add cilantro paste and fry till raw smell of cilantro gone .
4.Serve with Rice,dosa,chapathi etc.
ingredients:
cilantro-2 bunches
tamrind paste-small lemon size or 2 to 3 tsp thick paste
chilli powder- 3/4 th tsp
salt to taste
sugar /jaggary-1 tsp
seasoning ingredients:urud dal,chan dal, cumin and musturd seeds,dry red chillis,curry leaves
oil-2 tsp
Preparation:
1.Cook tamarind paste on a low flame until it becomes thick like paste or till its raw smell is gone.
2.Take a mixi bowl,add cilantro leaves,cooked tamarind paste ,salt, chilli powder and jaggary grind to a smooth paste along with few table spoons of water.
3.Heat oil in a pan add all seasoning ingredients ,fry till golden brown and then add cilantro paste and fry till raw smell of cilantro gone .
4.Serve with Rice,dosa,chapathi etc.
16 January, 2011
Carrot Chutney
Contributor: Sushma
Carrot chutney :
Carrots : 4
Urad dal - 1tsp
jeera - 1tsp
mustard - 1/2 tsp
green chillies -- 2 (3 if u like spicy -- also depends on ur chillies)
salt
tamarind - little bit.
carrot ni chinna round pieces ga cut chesukoni pettukovali.
Heat 1tsp oil in a pan.
Once heated add garlic. Once the raw smell of garlic is gone, add urad dal, jeera, mustard. Once they are fried add green chillies (no. depending on your taste). turn it off. Add tamarind pieces.
Take these into a mixie and reheat the pan with 1tsp oil. Once the oil gets heated, add the carrot pieces.
Grind the green chillies, garlic , tamarind and the tadka ingredients. Make sure its coarse.
In the meantime carrot gets cooked (make sure it doesnt let go of its crunchiness, cook just until the raw smell is gone). Add this to the garlic,greenchillie paste and grind together with salt. Just grind it for 1 r 2 pulses so that its not a smooth paste and is coarse. Adjust salt . You can add tadka to it if u want but tastes well as such.
I used baby carrots bought from farmers market that day. They were not too small nor too big, right abt the size we get in India. Chutney also turned out good .....
Carrot chutney :
Carrots : 4
Urad dal - 1tsp
jeera - 1tsp
mustard - 1/2 tsp
green chillies -- 2 (3 if u like spicy -- also depends on ur chillies)
salt
tamarind - little bit.
carrot ni chinna round pieces ga cut chesukoni pettukovali.
Heat 1tsp oil in a pan.
Once heated add garlic. Once the raw smell of garlic is gone, add urad dal, jeera, mustard. Once they are fried add green chillies (no. depending on your taste). turn it off. Add tamarind pieces.
Take these into a mixie and reheat the pan with 1tsp oil. Once the oil gets heated, add the carrot pieces.
Grind the green chillies, garlic , tamarind and the tadka ingredients. Make sure its coarse.
In the meantime carrot gets cooked (make sure it doesnt let go of its crunchiness, cook just until the raw smell is gone). Add this to the garlic,greenchillie paste and grind together with salt. Just grind it for 1 r 2 pulses so that its not a smooth paste and is coarse. Adjust salt . You can add tadka to it if u want but tastes well as such.
I used baby carrots bought from farmers market that day. They were not too small nor too big, right abt the size we get in India. Chutney also turned out good .....
07 January, 2011
Aava pindi pulihora
1. Contributor: <((((º>ÂÑÛH¥Â
first rice petteseyandi...aa tarvatha mustard seeds grind cheskondi powderla ayyevaraku...eppudu pan lo oil vesi vedekkaka..pulihora popu ante...pallilu, sanagapappu, minapapappu, aavalu, enguva red chillies,curry leaves veyinchukovali...
eppudu annam lo aavapodi vesi andulo veyinchina popu vesukoni taginantha salt vesi kalupukovali.....anthe guma guma lade aavannam ready...
hehe baga ekkuva chesa kada...nenu edi ma frnd daggara nerchukunna...naku kuda chala eshtam...
2. Contributor: Priya
normal pulihora chesesukuni last lo dry fry chesina aavalu podi chesi kalapali....HTH
3. Contributor: Vanitha
Memu ayyethey tamarind/lemon vesikunthamu..same like normal pulihor additional ga mustard seeds powder add chestharu...
4. Contributor: Chaitanya
My mother prepares this Avapindi pulihora..
Amma, first rice with chana dal cook chesthumdhi.. in the meanwhile mustard seeds ni kunchem water(very light) vesi paste ga chesthumdhi.. corsely baga paste kadhu.. ventane.. hot rice lo adi mix chesi tapimpu vesthumdhi.. talimpu manam tamarind pulihora ki chesinatlu.. (everything is like tamarind pulihora0, just mix the mustard seeds before.. kani ekkuva kadhu.. kunchem.. and that too meeru pregnant ani anukumtumnnaa .. i time lo chala vedi cheshtumdhi e pulihora...
first rice petteseyandi...aa tarvatha mustard seeds grind cheskondi powderla ayyevaraku...eppudu pan lo oil vesi vedekkaka..pulihora popu ante...pallilu, sanagapappu, minapapappu, aavalu, enguva red chillies,curry leaves veyinchukovali...
eppudu annam lo aavapodi vesi andulo veyinchina popu vesukoni taginantha salt vesi kalupukovali.....anthe guma guma lade aavannam ready...
hehe baga ekkuva chesa kada...nenu edi ma frnd daggara nerchukunna...naku kuda chala eshtam...
2. Contributor: Priya
normal pulihora chesesukuni last lo dry fry chesina aavalu podi chesi kalapali....HTH
3. Contributor: Vanitha
Memu ayyethey tamarind/lemon vesikunthamu..same like normal pulihor additional ga mustard seeds powder add chestharu...
4. Contributor: Chaitanya
My mother prepares this Avapindi pulihora..
Amma, first rice with chana dal cook chesthumdhi.. in the meanwhile mustard seeds ni kunchem water(very light) vesi paste ga chesthumdhi.. corsely baga paste kadhu.. ventane.. hot rice lo adi mix chesi tapimpu vesthumdhi.. talimpu manam tamarind pulihora ki chesinatlu.. (everything is like tamarind pulihora0, just mix the mustard seeds before.. kani ekkuva kadhu.. kunchem.. and that too meeru pregnant ani anukumtumnnaa .. i time lo chala vedi cheshtumdhi e pulihora...
Undala pulusu
1. Contributor: YRK
Besan - 5 spoons
coriander power- 1 spoon
methi powder -1/2 spoon
sesame seeds - 2 spoons
tamarind paste - 1 big lemon size
rice flour - 1/2 -1 spoon
chilli powder
salt
mustard seeeds
Hing
curry leaves
coriander leaves
Jaggery - 1 med lemon size
Step :1
Mix besan flour with salt and chilli powder and then add some water and oil and make it like a chapathi dough. then make small balls and keep it a side.
Step 2:
Put some oil in the vessel and add mustard seeds, hing and curry leaves. Then put the tamarind juice(make it thin) and boil it for 2 mins. After that add the besan balls to it and cook it in medium flame for 10 mins. Once they are cooked add chilli powder, coriander powder,sesame seeds powder and add jaggery, boil it for another 5 mins. Based the gravy thickness you can add rice flour.
This is my super favvv with rice, my MIL makes it very well.
2. Contributor: Nirupama
nenu measuremnts prakaram emi cheyanu..
besan billala pulusu
Ing:
besan
onions chopped(optional)
green chillies
red chillies
curry leaves, cilantro
salt, oil, jeera+methi powder
jaggery
ginger- grated
tamarind - pulp theesi pakkana pettukovali....... thick ga vundali tamarind pulusu..mari thick ga, mari palchaga vundakudadu...mamulu pulusu ki ela vuntundoo ala vundali
Prep:
1)oka bowl lo besan+salt+chilli powder , water to kalapali...... ee dough to balls la cheyali..or u can cut it in squares.. squares la cut cheyali anukunte oka plate ki oil rasi ee dough ni spread chesi squares cut cheyali with knife..(ivi steam pina kuda udikinchavachu..but nenu direct ga pan lo vesta after popu..)
2)oka pan lo oil vesi, hing, jeera, mustard, curry leaves, green chillies, grated ginger,red chillies, chopped onions(optional) anni veyali... ivi konchem fry ayyaka add besan balls/squares ....low flame lo petti lid pettali....ivi udikaka add tamarind juice....
idi antha boil avutunte add jeera+methi powder, jaggery, salt......... final ga cilantro veyali......
ee billalu curd rice to kalupukoni tinte baguntundi.. rice to ee pulusu superr vuntundi........
Besan - 5 spoons
coriander power- 1 spoon
methi powder -1/2 spoon
sesame seeds - 2 spoons
tamarind paste - 1 big lemon size
rice flour - 1/2 -1 spoon
chilli powder
salt
mustard seeeds
Hing
curry leaves
coriander leaves
Jaggery - 1 med lemon size
Step :1
Mix besan flour with salt and chilli powder and then add some water and oil and make it like a chapathi dough. then make small balls and keep it a side.
Step 2:
Put some oil in the vessel and add mustard seeds, hing and curry leaves. Then put the tamarind juice(make it thin) and boil it for 2 mins. After that add the besan balls to it and cook it in medium flame for 10 mins. Once they are cooked add chilli powder, coriander powder,sesame seeds powder and add jaggery, boil it for another 5 mins. Based the gravy thickness you can add rice flour.
This is my super favvv with rice, my MIL makes it very well.
2. Contributor: Nirupama
nenu measuremnts prakaram emi cheyanu..
besan billala pulusu
Ing:
besan
onions chopped(optional)
green chillies
red chillies
curry leaves, cilantro
salt, oil, jeera+methi powder
jaggery
ginger- grated
tamarind - pulp theesi pakkana pettukovali....... thick ga vundali tamarind pulusu..mari thick ga, mari palchaga vundakudadu...mamulu pulusu ki ela vuntundoo ala vundali
Prep:
1)oka bowl lo besan+salt+chilli powder , water to kalapali...... ee dough to balls la cheyali..or u can cut it in squares.. squares la cut cheyali anukunte oka plate ki oil rasi ee dough ni spread chesi squares cut cheyali with knife..(ivi steam pina kuda udikinchavachu..but nenu direct ga pan lo vesta after popu..)
2)oka pan lo oil vesi, hing, jeera, mustard, curry leaves, green chillies, grated ginger,red chillies, chopped onions(optional) anni veyali... ivi konchem fry ayyaka add besan balls/squares ....low flame lo petti lid pettali....ivi udikaka add tamarind juice....
idi antha boil avutunte add jeera+methi powder, jaggery, salt......... final ga cilantro veyali......
ee billalu curd rice to kalupukoni tinte baguntundi.. rice to ee pulusu superr vuntundi........
Spicy Kobbari Pulusu
Contributor: padma swetha
coconut grated
onions
garlic
ginger
green chilly
red karam
oil
turneric
green chilly
curry leaves
cilantro
jeera
tamarind juice
daniyalu
- oka pan lo 4 tbsp oil vesi heat avali..jeera,curry leaves ,red dry chilly fry cheyali..
- grinder lo coconut grated,onions chopped,garlic,ginger,daniyalu, dalchina chekka,lavangalu,jeera vesi grind cheyali
- ee paste oil vesi baga fry avanivali.
-red karam,salt,turmeric veyali.green chillys veyali.fry avali.tamarind juice indulo veyali.lid petti magganivali. pulsu ready..
coconut grated
onions
garlic
ginger
green chilly
red karam
oil
turneric
green chilly
curry leaves
cilantro
jeera
tamarind juice
daniyalu
- oka pan lo 4 tbsp oil vesi heat avali..jeera,curry leaves ,red dry chilly fry cheyali..
- grinder lo coconut grated,onions chopped,garlic,ginger,daniyalu, dalchina chekka,lavangalu,jeera vesi grind cheyali
- ee paste oil vesi baga fry avanivali.
-red karam,salt,turmeric veyali.green chillys veyali.fry avali.tamarind juice indulo veyali.lid petti magganivali. pulsu ready..
20 December, 2010
Pulihora with tamarind paste
1. Contributor: R
nenu oka bowl lo 2 spoons tamicon paste vesi oka small cup watervesi appudu udikisthanu..
2. Contributor: Jayasri
Nenu vedi ga unna annam meeda tamarind paste, Popu vesi konchem challaraka kaluputanu. Vedi ga unnappudu kalipite muddaga avutundi ani. Vedi annam meeda veste pachi vasana radu koncham andukani . Or stove kattesi populo kuda veyyachu.
3. Contributor: Padma Reddy
nenu tamarind paste ne dilute chesta...oka 2 spoonfuls paste nee 3-4 tbsp luke warm water lo mix chesi dilute chesta...and poppu fry chesi, annam lo mix chesina taruvatha aa diluted paste nee 1 tsp oil or left over oil in kadai lo malli kunchum fry chesta, kunchum hing vesi... so edaina smell unte potundi... then I mix that in hot rice... mixes very well
nenu oka bowl lo 2 spoons tamicon paste vesi oka small cup watervesi appudu udikisthanu..
2. Contributor: Jayasri
Nenu vedi ga unna annam meeda tamarind paste, Popu vesi konchem challaraka kaluputanu. Vedi ga unnappudu kalipite muddaga avutundi ani. Vedi annam meeda veste pachi vasana radu koncham andukani . Or stove kattesi populo kuda veyyachu.
3. Contributor: Padma Reddy
nenu tamarind paste ne dilute chesta...oka 2 spoonfuls paste nee 3-4 tbsp luke warm water lo mix chesi dilute chesta...and poppu fry chesi, annam lo mix chesina taruvatha aa diluted paste nee 1 tsp oil or left over oil in kadai lo malli kunchum fry chesta, kunchum hing vesi... so edaina smell unte potundi... then I mix that in hot rice... mixes very well
12 December, 2010
Yam ~ Kanda Pulusu
1. Contributor: YRK
here is the recipe,
Kanda pulusu
Kanda - cut into small pieces and boil it.
Onion - 1 medium
curry leaves
Tamarid juice
sesame seeda - 1 tb spoon - fry and grind it to powder.
green chillies -3-4
chilli powder
jaggery -small piece.
Jeera Powder - 1 spoon
Dhaniya powder- 1 spoon.
fry onions , add green chillies and curry leaves.Then add Yam pieces and fry it for another 2 mins. Then add tamarind juice and boil it for 10 mins. After that add salt ,chilli powder,dhaniya powder,jeera powder and sesame powder. Boil it for another 2 mins and then add jaggery and boil the it for another few mins.
If you want, you can aldo add ginger garlic paste.
here is the recipe,
Kanda pulusu
Kanda - cut into small pieces and boil it.
Onion - 1 medium
curry leaves
Tamarid juice
sesame seeda - 1 tb spoon - fry and grind it to powder.
green chillies -3-4
chilli powder
jaggery -small piece.
Jeera Powder - 1 spoon
Dhaniya powder- 1 spoon.
fry onions , add green chillies and curry leaves.Then add Yam pieces and fry it for another 2 mins. Then add tamarind juice and boil it for 10 mins. After that add salt ,chilli powder,dhaniya powder,jeera powder and sesame powder. Boil it for another 2 mins and then add jaggery and boil the it for another few mins.
If you want, you can aldo add ginger garlic paste.
01 December, 2010
Fish Pulusu
Contributor: Vanitha
Ingre:
Fish : 2 lb
Tamarind : little
chillie powder:2 tbs
tumeric :pinch
GG paste : 1 tbs
garam masala powder:1 tbs
Mustard seeds: 1/8 tbs'
Funegreek seeds: 5-6
onions :2 small
green chillies: 2-3
Method:
First fish baga clean chesiko with tumeric and salt..next dhani chillie powder,salt vesi mix cheyyandi..
Onions paste chesikovali just 2 secs in grinder..tamarind juice chesikoni side vunchukondi...
First oil vesi mustardseeds,funegreekseeds veyali...Next onion paste,green chilles veyyali...kosam onion color brown color ki chnage ayyinappudhu GG paste(optional)
andaru vadaru,but nenu use chesthanu....kosam curry leaves vesi 1 min taruvatha
fish pieces veyyali....cover the lid for 1-2 min and turn the other side carefully..close the lid..Now add tamarind juice...if u think juice is not covered fullly add more water to tamarind..close the lid fish cooks very quickly check after 10 min and add Garam masala powder and garnish with Coriander...
Tip:Chesewnuts,poppyseeds garam masala powder lo add chesthey super ga vunthundi...
Next day ki chala bagundi
Ingre:
Fish : 2 lb
Tamarind : little
chillie powder:2 tbs
tumeric :pinch
GG paste : 1 tbs
garam masala powder:1 tbs
Mustard seeds: 1/8 tbs'
Funegreek seeds: 5-6
onions :2 small
green chillies: 2-3
Method:
First fish baga clean chesiko with tumeric and salt..next dhani chillie powder,salt vesi mix cheyyandi..
Onions paste chesikovali just 2 secs in grinder..tamarind juice chesikoni side vunchukondi...
First oil vesi mustardseeds,funegreekseeds veyali...Next onion paste,green chilles veyyali...kosam onion color brown color ki chnage ayyinappudhu GG paste(optional)
andaru vadaru,but nenu use chesthanu....kosam curry leaves vesi 1 min taruvatha
fish pieces veyyali....cover the lid for 1-2 min and turn the other side carefully..close the lid..Now add tamarind juice...if u think juice is not covered fullly add more water to tamarind..close the lid fish cooks very quickly check after 10 min and add Garam masala powder and garnish with Coriander...
Tip:Chesewnuts,poppyseeds garam masala powder lo add chesthey super ga vunthundi...
Next day ki chala bagundi
Pappu Chaaru
1. Contributor: Rama Ramesh
nenu pappu chaaru illaga chesthaanu :
boil half a cup toor dal in cooker ( or tomato dal unna vaadacchu )
turmeric ( lemon size soaked in water ) or tamicon half t spoon mixed in water to make solution .
turmeric
hing ( a pinch )
corainder ( kothimeera leaves )
rasam powder ( opt),
one onion(opt) , one full tomato ( long sliced )
3 green chillies ( acc to taste ) slice as long halves
sugar / jaggery ( if u like salt and sweet taste ) just a little
karvepaaku , awaalu, jeera, red chillies ( 2), menthulu, ( ivi thalimpu kosamu )
take 2 t spoons oil in a kadaii or a deep utensil and add the popu samaan once splattered add Onion, green chillies and wait for browning now add tomatoes and then add dal,turmeric ,tamarind,hing and salt . Let it boil for 10 minutes also add one glass water it should not be very thick. now add sugar / jaggery . then add rasam powder if u wish . let it boil . garnish with kothimeera ghuma ghuma laadey Pappu chaaru ready :D...
2. Contributor: ܧhå
pappu charu recipe
3. Contributor: Nirupama
pappu charu lo nenu konchem coconut powder vestanu, taste baguntundi........
4. Contributor: Radha
nenu pappu chaaru ela chesthanu:
1. veggies cut chesikoni udikinchi pettukovali along with pappu.
2. koncham oil lo popu(mustard seeds, jeera, hing) vesi, crack ayyaka add garlic flakes, onions, green chillis, curry leaves.
3. onions fry ayyaka tomatoes vesthanu.
4. add all the veggies with pappu, add 1 small lemon size tamarind, salt, and turmeric powder.
5. anni kalisi baaga udakali.
one more procedure...popu vidiga vesi udikinchina veggies, dal, salt etc vesinadanilo veyyachu like v do for rasam.
Already Contributed Recipes:
Keerthi's recipe
Sriharsha's recipe
nenu pappu chaaru illaga chesthaanu :
boil half a cup toor dal in cooker ( or tomato dal unna vaadacchu )
turmeric ( lemon size soaked in water ) or tamicon half t spoon mixed in water to make solution .
turmeric
hing ( a pinch )
corainder ( kothimeera leaves )
rasam powder ( opt),
one onion(opt) , one full tomato ( long sliced )
3 green chillies ( acc to taste ) slice as long halves
sugar / jaggery ( if u like salt and sweet taste ) just a little
karvepaaku , awaalu, jeera, red chillies ( 2), menthulu, ( ivi thalimpu kosamu )
take 2 t spoons oil in a kadaii or a deep utensil and add the popu samaan once splattered add Onion, green chillies and wait for browning now add tomatoes and then add dal,turmeric ,tamarind,hing and salt . Let it boil for 10 minutes also add one glass water it should not be very thick. now add sugar / jaggery . then add rasam powder if u wish . let it boil . garnish with kothimeera ghuma ghuma laadey Pappu chaaru ready :D...
2. Contributor: ܧhå
pappu charu recipe
3. Contributor: Nirupama
pappu charu lo nenu konchem coconut powder vestanu, taste baguntundi........
4. Contributor: Radha
nenu pappu chaaru ela chesthanu:
1. veggies cut chesikoni udikinchi pettukovali along with pappu.
2. koncham oil lo popu(mustard seeds, jeera, hing) vesi, crack ayyaka add garlic flakes, onions, green chillis, curry leaves.
3. onions fry ayyaka tomatoes vesthanu.
4. add all the veggies with pappu, add 1 small lemon size tamarind, salt, and turmeric powder.
5. anni kalisi baaga udakali.
one more procedure...popu vidiga vesi udikinchina veggies, dal, salt etc vesinadanilo veyyachu like v do for rasam.
Already Contributed Recipes:
Keerthi's recipe
Sriharsha's recipe
29 September, 2010
10 August, 2010
Bendakaya curry without stickiness
Contributor: Priya
koora ante chaala varieties vuntayi kada...chintapandu pulusu vesi chesta nenu adi chepta
oil vesi popu veyyali...endu mirchi,senagapappu,minapappu,aavalu,karivepaku...baaga vegaaka bhendi vesi avi methaga ayentavaraku vunchi salt,pasupu chintapandu pulusu veyali...inka jiguru povali ante 2 tbsp perugu veyandi...HTH
Contributor: Madhuri
bendakaya stickeness povataniki pulupu emanna koora lo veste challu...sticky ga undakunda untundi...i usually use tomatoes in the curry, if not tomatoes, i will use amchur powder
fry curry nenu ela chestanu ante..
mundu popu vesi, onions fry avvaka bendakayalu vestanu and i keep it on high flame, oka 4-5 minutes anuko...kalapedutoo untoo...then turn it to med flame when the bendi is soft...salt vesi kasepu veyinchi last lo dimpe mundara i add karam vellulli paste, freshly ground...1-2 mins unchesi baaga kalipi dimpestanu...idi poortiga fry la undadu, kaani i like this version and my all time fav for rice/chapati :)
Contributor: Saritha
bendi fry cheappudu koncham perugu add cheyandi asalu sticky ga undadu...or lemon juice ayina add chesukovachhu
Contributor: Beena
bendi sticky ga avvakudadu ante okate tip, meeru ivvala morning curry cheyyali ante night bendi cut chesi plate lo aarapetti nattu vadileyyandi. fridge lo pettoddu.morning ki manchigaa aari untaayi.just normal gaa fry cheskondi with or without onions.sticky question e undadu.
koora ante chaala varieties vuntayi kada...chintapandu pulusu vesi chesta nenu adi chepta
oil vesi popu veyyali...endu mirchi,senagapappu,minapappu,aavalu,karivepaku...baaga vegaaka bhendi vesi avi methaga ayentavaraku vunchi salt,pasupu chintapandu pulusu veyali...inka jiguru povali ante 2 tbsp perugu veyandi...HTH
Contributor: Madhuri
bendakaya stickeness povataniki pulupu emanna koora lo veste challu...sticky ga undakunda untundi...i usually use tomatoes in the curry, if not tomatoes, i will use amchur powder
fry curry nenu ela chestanu ante..
mundu popu vesi, onions fry avvaka bendakayalu vestanu and i keep it on high flame, oka 4-5 minutes anuko...kalapedutoo untoo...then turn it to med flame when the bendi is soft...salt vesi kasepu veyinchi last lo dimpe mundara i add karam vellulli paste, freshly ground...1-2 mins unchesi baaga kalipi dimpestanu...idi poortiga fry la undadu, kaani i like this version and my all time fav for rice/chapati :)
Contributor: Saritha
bendi fry cheappudu koncham perugu add cheyandi asalu sticky ga undadu...or lemon juice ayina add chesukovachhu
Contributor: Beena
bendi sticky ga avvakudadu ante okate tip, meeru ivvala morning curry cheyyali ante night bendi cut chesi plate lo aarapetti nattu vadileyyandi. fridge lo pettoddu.morning ki manchigaa aari untaayi.just normal gaa fry cheskondi with or without onions.sticky question e undadu.
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