MANGO-GINGER RASAM

A spicy and tangy rasam which is very appetizing on summer days. Not only with hot rice you can also have it as a soup. The ginger flavor  along with the summer favorite- mango is sure to tantalize your taste buds

INGREDIENTS

• Water                         3 cups
• Mango pieces             1/2 cup
• Salt                            to taste
• Sugar                         1 tsp
• Ginger                        1 inch piece
• Tomato                       1 small chopped
• Coriander seeds          1 Tsp
• Pepper                        5-6
• Red chillies                 3
• Oil                              1 Tsp
• Jeera                           1 tsp
• Methi                          1/2 tsp
• Mustard                      1/2 tsp
• Hing                           1/4 tsp
• Coriander                   2 sprigs

PROCEDURE

Pressure cook the mango pieces and make a soft pulp.

Dry roast coriander seeds, pepper corns, 2 chillies and grind to a powder.

Cut  the ginger into thin pieces.

In a large pan mix in the water, mango pulp, powdered coriander and peppers, salt, sugar, tomatoes, ginger.

Let the rasam boil on a slow flame for 15 minutes.

Heat oil and add the jeera, methi, mustard, hing. When the tadka is done add it to the rasam.

Finally add the chopped coriander.

Serve hot with rice and cooked dal.

Alternatively you can add the cooked dal to the rasam while it is boiling to enhance the taste.

MANGO RASAM

A simple and tangy rasam for any hot summer day……..Simple ingredients and very simple to make.

INGREDIENTS

Mango pieces                      1 cup
Tomatoes                             1/2 cup
Toor dal                               1/4 cup(cooked)
Water                                   4 cups
Salt                                      to taste
Sugar                                   2 Tsp
Turmeric                              1/2 tsp
Coriander seeds                   2 Tsp
Black pepper                       1tsp
Oil                                       1 tsp
Mustard                               1/2 tsp
Jeera                                    1/2 tsp
Methi seeds                         1/4tsp
Hing                                    a pinch
Garlic cloves                       3-4 optional
Coriander                            2-3 sprigs
Curry leaves                       5-8

PROCEDURE
Boil the mango pieces and the tour dal separately (dal doesn't cook if both are mixed).
Mash both of them.
In the mixture add salt, water, turmeric, sugar, tomatoes, coarsely ground coriander seeds and pepper corns.
Let the mixture boil till the tomato pieces are cooked. Add more water if required.
Let it boil for 15 to 20 minutes. switch off the flame.
Now heat oil in a separate pan and add the tadka ingredients(mustard, jeera, methi seeds, hint, garlic cloves, curry leaves.)
When the tadka is done add it to the rasam. Finally add the coriander leaves. Cover and leave for 10 minutes.
Serve hot with white rice.

PAPPUCHARU 2

This is one such recipe which I don't make often. I usually make rasam or sambar or pulusu, but this authentic pappucharu recipe from my friend is mind blowing. The taste is awesome. Now I am a big fan of pappucharu and I make it often. It is a must try recipe.

INGREDIENTS
Cooked toor dal            1 cup
Water                            3 large cups
Tamarind juice              1/4 cup thick
Salt                                to taste
Sugar                             2 Tsp(optional)
Chilly powder               1/2 tsp
Shallots/ onions            1 cup
Curry leaves                  1 few
Coriander                      3-4 sprigs
Garlic                            4-5 large
Coriander powder         1 Tsp
Oil/ ghee                       1 Tsp
Mustard                         1 tsp
Jeera                              1 Tsp
Methi seeds                   1 tsp

PROCEDURE
Mash the cook dal to a paste.
Soak a lemon sized tamarind in hot water for 15 minutes and extract juice.
Heat a table spoon of oil in a pan and add the mustard, jeera, methi seeds, finely chopped garlic and curry leaves. Fry till the garlic turns brown.
Add the whole shallots or chopped onions. Fry for a while.
Now add the coriander powder, cooked dal, turmeric, chilly powder,  salt, sugar, tamarind juice.
Add 3 cups of water.
Now boil the pappucharu for 20 to 25 minutes on a medium flame.
The onions should be fully cooked and the dal froth on the stew should not be seen.
Finally add the coriander and serve with hot rice and ghee.

AMARANTH STEW/THOTAKURA PULUSU

 
Including the leafy veggies in your daily foods increases the immune capacity. Green leafy veggies are low in calories, low in carbs, high in protein, high in iron, high in dietary fiber, high in calcium. A cupful of greens included in your diet gives all the vitamins and minerals needed for the body. Although it is difficult to eat the leafy veggies every day, right and tastier cooking make you crave for more and more.
To me spinach is the tastiest green leafy veggie. Amaranth aka thotakura stands in the second place. Any thing prepared with this turns to a tasty dish. Whether it is fry or dal or stew every thing is delicious and mouthwatering. The red amaranth is mostly used for making the stew. This tangy and sweet and hot stew made with Amaranth can be had with rice or roti.     
INGREDIENTS

• Amaranth leaves             3 cups finely chopped
• Onion                              1 large finely chopped
• Tomato                            1 large finely chopped
• Green chilies                    3 finely chopped
• Garlic                                4 cloves chopped
• Oil                                     3 Tsp
• Tamarind                          a small lemon size ball  
• Urad and chana dal           1 tsp each
• Mustard seeds                  1/2 tsp
• Jeera                                1/2 tsp
• Turmeric                            a pinch
• Salt                                    to taste
• Sugar                                 1 Tsp
• Red chilly powder              1 tsp

PROCEDURE
In a small bowl soak tamarind in warm water. Extract juice and keep it aside. In a pan heat oil and add the dals , mustard, jeera and the green chilies and garlic. When the dals turn golden brown add the onion and tomato pieces. Sautee them for two minutes and then add the amaranth leaves. Fry for two minutes and  add the salt, sugar, turmeric. Fry for another minute and then add the tamarind juice. Add a cup of water and cook on a slow flame for about 15 minutes. By now you will feel the nice aroma from the stew. Finally add the chilly powder and cook till the required consistency of the stew is reached. Serve hot with plain dal and rice along with ghee.       
TIPS

• The same procedure is used to prepare any other leafy vegetable stew.
• If you like the stew to be more sweet and tangy add more of tamarind and sugar.
• Raw onions go well with this stew.

PAPPUCHARU

A milder version of sambar is Pappucharu. This is a  purely Andhra dish which is very easy to make. Many different vegetables can be used in making this delicious dish. No powder or podi such as sambar powder or rasam powder  is required in making this dish. Vegetables are cooked along with mashed toordal, tamarind juice, salt and chili powder till the aroma sweeps the home and then it is seasoned with curry leaves, coriander and Andhra style tadka. When a single vegetable is used the dish is called with the pappucharu followed by the vegetable name, such as ullipaya pappucharu, vankaya pappucharu, mulakkada  pappucharu, bendakaya pappucharu etc. Today I made this simple tasty pappucharu with onions and tomatoes.
INGREDIENTS

• Toor dal                   cooked and mashed 1 cup
• Water                      2 cups
• Tamarind pulp         2 Tsp
• Onion                      1 large
• Tomato                   1 small
• Coriander                3-4 sprigs
• Salt                         to taste
• Red chilly powder   1/2 tsp

For the tadka

• Oil                          1 Tsp
• Jeera                     1 tsp
• Mustard                 1/2 tsp
• Fenugreek              1/2 tsp
• Red chilies              1
• Hing                        a pinch

PROCEDURE
In a sauce pan add the mashed dal, big chunks of onions and tomatoes, tamarind pulp, salt and red chilly powder. Add enough water and cook on a medium flame till the veggies are well cooked and a very nice aroma sweeps your home. It takes about 25-30 minutes to cook the pappucharu. The frothy layer formed initially should disappear and that is when the stew is ready. Add the coriander. In a small pan heat the oil and add the tadka ingredients. When the tadka is done add it to the pappucharu. Have it with hot steamed rice and ghee. Don’t forget to mix from the bottom before serving as the dal settles at the bottom.
 

TOMATO PERUGUPACHADI / TOMATO WITH DAHI

Yogurt is taken everyday by all of the South Indians. Their lunch or dinner do not end without having the curd rice. When the curd rice is boring you you can opt for the yogurt chutneys with a combination of vegetables. When the curd becomes slightly sour you can use it for making perugu pachadi. This seems like the raita but the difference is that cooked veggies are used for perugupachadi where as raw veggies are used to prepare the raita. The taste is so tantalizing that you will want to have it every day. Tomato perugupachadi is one simple dish you can make in a jiffy. Ripe red tomatoes are cooked, added to the slightly sour beaten curds, seasoned with finely chopped green chilies, coriander, curry leaves and South Indian tadka. This goes well with rice or chapathi. 
INGREDIENTS

• Tomatoes                        3 chopped finely
• Curd                                2 cups
• Green chilies                   2 chopped finely
• Coriander                        1-2 sprigs
• Oil                                    1 Tsp
• Chana and urad dal          a tsp each
• Mustard seeds                 1/4 tsp
• Salt                                  to taste
• Turmeric                          a pinch
• Hing                                 a pinch

PROCEDURE
In a pan add the oil and heat it. Add the dals, mustard seeds, hing. When the mustard splutters add the tomato pieces. Add the salt, turmeric, half of the finely chopped green chilies. Cook on a medium flame till all the moisture is evaporated and the tomatoes turn mushy. Now switch off the flame and cool the tomato mixture completely. Now beat the curds and add to the cooled mixture. Add the remaining green chilies and the chopped coriander. Mix completely and serve with rice or roti.    

TIPS

• Fresh curd can also be used if you don’t like the sour taste.
• Cooling the tomato mixture is important because hot tomato mixture in the curd may split the curd.
• This goes well with the plain dal and rice with a spoonful of ghee.

KANDIPACHADI AND PACHIPULUSU

When it comes to the best Authentic combination dishes from Andhra, kandipachadi-pachipulusu will be in the top list. Many know these two dishes individually, but their combination tastes heavenly. Hot rice with toor dal chutney and eggplant in raw tamarind sauce is the favorite for every one in my family. There is no much difficulty in doing these delicious dishes. When I am bored of the regular curries I go for the traditional Andhra recipes. Toor dal is fried on a very slow flame and is combined with just salt and chillies, made into a chutney in a blender to get a great tasting kandi pachadi. On the other hand for making the pachipulusu tender eggplant is roasted and mashed, combined with raw tamarind juice, given a tadka with dals and onions.   
KANDIPACHADI
INGREDIENTS

• Toor dal                1 cup
• Jeera                    1 Tsp
• Red chillies            10
• Salt                        to taste

PROCEDURE
Heat a pan and dry roast the dal and chillies on a slow flame till crisp. It takes about 10 minutes to fry the dal without burning. Keep on stirring continuously so that the dal is fried evenly without burning. Cool the dal and grind along with salt, jeera and water. Adjust the water according to the consistency you needed. Now your kandipachadi is ready.

PACHIPULUSU
INGREDIENTS

• Big Round brinjals                  3
• Onions                                    1 large
• Tamarind                                lemon size ball
• Green chillies                          2(chopped)
• Coriander leaves                     2 Tsp(chopped)
• Salt                                         to taste
• Oil                                           2 Tsp
• Chana and urad dals                1 tsp each
• Jeera and mustard                  1/2 tsp each
• Hing                                        a pinch
• Turmeric                                 a pinch
• Sugar                                      2 Tsp

PROCEDURE
Roast the brinjals on a flame. When the brinjals are fully roasted and turn soft let them cool. You can also bake the brinjals in the 450 degree oven for 30 minutes. Remove the skin on the brinjals and mash them. Soak the tamarind in water and extract the juice.
In a pan add the oil and heat it. Add the dals, jeera, mustard, hing. When the dals turn golden brown add the finely chopped onions(1 cup). Add the green chillies and turmeric. When the onions turn soft and slightly golden brown add the salt, mashed brinjals. Remove from fire and let cool for a little while. Add the tamarind extract, chopped coriander leaves, sugar into the brinjal, onion mixture. Add water to get the consistency you want.  Mix thoroughly and your pachipulusu is ready.  Serve with hot rice and kandipachadi.

TIPS

• Garlic pods can also be used in toor dal chutney
• I like the pachipulusu to be a little bit sweeter so I add more of sugar. Adjust sugar and tamarind according to your taste.
• Smear some oil onto the brinjals before roasting or baking. This way, the skin can be removed easily after roasting.
• The brinjals should literally turn black and this is when they turn soft and fully cooked.
• If the brinjals cannot be roasted on a flame(if you have electric stove) baking in the oven is also perfect. Turn the brinjals every 5 minutes to roast them evenly. 

MENTHI MAJJIGA

Menthi majjiga as called is telugu is the tempered buttermilk. There is a no cooking involved in making this menthi majjiga. When you are left with lots of buttermilk, try this simple flavorful dish. It goes well with plain rice or dal and rice combined( pappu annam). Menthi majjiga increases the digestion.
INGREDIENTS

• Buttermilk                    2 cups
• Green chilies                1(chopped)
• Salt                               to taste
• Coriander                      2 sprigs
• oil/ghee                        1tsp
• Mustard                         1/4 tsp
• Methi seeds                   1/4 tsp
• Jeera                              1/2 tsp
• Red chilies                       1

PROCEDURE
Take the buttermilk in a bowl and add the salt. green chilies, coriander leaves. In a small pan add the oil and heat it. Add the mustard, methi and jeera. Add the red chilly pieces, hing . When the tadka is done add it to the buttermilk. Serve it with rice.

MORKULAMBU/MAJJIGAPULUSU

Morkulambu as called in Tamilnadu or the majjigapulusu as called  in Andhra Pradesh is a South Indian version of kadhi. The leftover sour buttermilk is delicately cooked with vegetables and masala to get the great taste to the dish. Here I give a typical Andhra style of this recipe.
INGREDIENTS

• Butter milk               3 cups
• Turmeric                   a pinch
• Salt                           to taste
• Vegetables               1 cup[okra, bottle guard, pumpkin, chow chow]
• Cilantro                     3 sprigs

        For the masala paste

• Coriander seeds          1 +1/2 Tsp
• Chana dal                     1 Tsp
• Rice                             1/2 Tsp
• ginger                          1/2 inch piece
• green chilies                2 small
• coconut                       2 Tsp grated

       For the tadka 

• Oil                                1 Tsp
• Jeera                            1/2 tsp
• Mustard                        1/2 tsp
• Fenugreek seeds           1/4 tsp
• Hing                               a pinch
• Curry leaves                   4-5

 PROCEDURE 
Soak the ingredients for the masala paste for an hour. Grind them to a smooth paste. Cube the vegetables and boil them  in water along with salt till they are 3/4th cooked. Remove them and set aside. Now take the buttermilk in a thick bottomed pot and add the salt, turmeric, masala paste, cooked vegetables. Mix well and now set this on fire. The consistency of the buttermilk should be medium ( neither too thin nor too thick) as the dish thickens once cooked. Cook the mixture on a high flame. Once the mixture comes to a boil lower the flame, cook for another 2-3 minutes and switch off the flame. Now finally for the tadka heat oil in a pan, add the tadka ingredients and when they splutter add this to the majjigapulusu. Finally add the chopped coriander and serve this with rice and plain dal.
 TIPS   

• Some times the buttermilk may tend to split once it is set on fire. If you feel that the buttermilk is going to curdle add a Tsp of besan  to the buttermilk.
• Slow cooking can also curdle the buttermilk, so cook on a high flame and then reduce the flame.
• Stir continuously till you get the first boil.
• Avoid using tomatoes as they change the color of the dish.
• I haven't  tried the onions, but you can give a try if you like.
• Don't try to cook the veggies in the buttermilk. Pre cook the veggies and then add them to buttermilk. 
• Gummadikaya vadiyalu goes well with this dish.

ANDHRA STEW/DAPPALAM

  

The South Indians prepare the stews daily and these form the main course in their menu. Sambar, rasam ,kadi etc, when you get bored of these, go for a simple yet delicious and nutritive vegetable stew called mukkala pulusu or dappalm. Unlike the rasam or sambar which uses rasam or sambar powder for taste no such powder is used in preparing this dish.
This is made with a combination of all vegetables or with a single vegetable. Bottle guard, pumpkin, drum sticks, sweet potato and other seasonal vegetables are used for this stew.Traditionally onions are not used for this preparation but can use them if wanted. This sweet and spicy stew is served with rice ,dal ,ghee and gummadi vadiyalu.

INGREDIENTS

• Vegetable pieces                                2 cups( bottle guard, pumpkin,sweet potato)
• Drumstick                                           3-4 pieces
• Tamarind                                            lemon sized ball made into pulp
• Salt                                                    to taste
• Sugar/jaggery                                     to taste
• Red chilly powder                              1/2 Tsp
• Rice powder                                      2Tsp
• Turmeric                                            1/4 tsp

FOR THE TADKA

• Ghee                                                    1 Tsp
• Mustard seeds                                      1/2tsp
• Jeera                                                    1/2 tsp
• Fenugreek seeds                                  1/4 tsp
• Hing                                                      a pinch
• Curry leaves                                          a few
• Coriander leaves                                   4 sprigs (to garnish)

PROCEDURE
The vegetables should be cut into big chunks. Take water in a large deep pot add the vegetables, salt, sugar, turmeric, red chilly powder, tamarind pulp and cook on a medium flame till all the veggies are cooked. In a small bowl add the rice powder and water and mix to a liquid consistency , now add this to the stew. Cook for another 5 minutes and switch off the flame. For the tadka, add the ghee in a pan . Once it is heated add the remaining ingredients of tadka and once mustard seeds splutter add to the stew .Finally garnish with coriander leaves and serve.

RASAM

  Rasam is a easily digestible ,flavorful , exotic South Indian soup and is called charu is telugu. It is a very good appetizer. It is usually taken with plain rice and as a different side dish. It can be even had  as it is as a soup. Depending upon the predominant ingredient used in the preparation, rasam varies in its name. Tomato rasam ,garlic rasam, ginger rasam, lemon rasam, dal rasam are some of the varieties. Here I present a simple rasam made with homemade rasam powder (recipe given under powders section)

INGREDIENTS

• Tamarind                     a small piece
• tomatoes                     1 no(diced into cubes)
• drumstick                     3 -4 pieces
• rasam powder              1 Tsp
• salt                              to taste
• turmeric                      a pinch
• sugar                           1 tsp
• Water                          1/2 liter

FOR THE TADKA

• Oil/ghee                      1 Tsp
• mustard seed              1/4 tsp
• jeera                           1/4 tsp
• methi seeds                1/8 tsp
• hing                             a pinch
• cilantro                        3-4 sprigs(chopped)

PROCEDURE
In a sauce pan add all the ingredients for the rasam and cook till the tomatoes and  drumstick pieces are well cooked. The frothy layer formed on the rasam should disappear. Heat oil/ghee in a pan add the tadka ingredients and when mustard seeds splutter add it to the rasam. Finally add the chopped cilantro and switch off the flame. Cover the rasam with lid so that the flavor of tadka and cilantro do not escape. Serve hot as a soup or with rice.
TIPS

• For the rasam to be extra flavorful add the freshly ground peppercorns.
• Rasam is a good remedy for indigestion and cold

IDLY AND SAMBAR

Idly And Sambar

  A simple yet healthy breakfast is idly. It is a South Indian cuisine, had as a breakfast or a savory snack. A different variations can be made doing this idli. Generally idlis are made with black gramdal and cream of rice(idly rava). There is a different variety, rava idly ,made with suji.
Idly is served with chutney or sambar or karampodi or idly podi or the combination of them.
Hot steaming idlis with butter or ghee on them tastes awesome.
I am from Vijayawada and I remember Babai hotel, famous for soft and tasty idlis. If u want to eat best idlis visit this hotel and you will be served with hot,small ,light and fluffy idlis with coconut chutney and butter.
Although everyone uses their own measurements of dal and rava here I am using the measurements my mom told me.
And now the sambar....Here i used the store bought sambar powder. How to make the sambar powder is given in my sambar powder post. However I like the sambar made with store bought powder specially for idlis.

IDLI

INGREDIENTS

• black gram dal(urad dal)                1 cup
• cream of rice(idly rava)                 2 cups
• little ghee or oil

PROCEDURE
Soak the dal and rava separately for about 8 hrs. Wash the dal thoroughly and grind to a smooth paste. Also wash the idly rava, squeeze out excess water and mix rava and dal paste thoroughly. Leave the mixture in a warm dry place for about 10 hours. By this time the mixture ferments and increases in volume. Add salt and and give a light mix. Grease the idly plates with oil or ghee and pour a ladle full of batter in the greased idly plate moulds. Now cook the idlys on steam in a cooker for 10 minutes and take out the idlis on to a plate. Serve with coconut chutney ,sambar, idly podi with butter or ghee.
TIPS

• If u r using a mixer instead of grinder to grind the dal add a pinch of baking soda to batter so that if ferments.
• Add vegetables of ur choice to the batter to make vegetable idly.

SAMBAR

Sambar

INGREDIENTS

• Toor dal                            1cup
• Tamarind                           small lemon size ball
• Sambar powder                 2 Tsp
• Salt                                   to taste
• Vegetables                       onions,tomatoes,bottle guard,drumsticks,carrots
• Cilantro                            5-6 sprigs
• Curry leaves                     1-2 sprigs
• Turmeric                          1/4 tsp
• Sugar                               2 Tsp
• Water                              5 cups
• For tadka                         ghee, jeera, mustard, fenugreek, hing

PROCEDURE
First cook the dal and mash it. Soak the tamarind in hot water and extract the juice. In a thick bottomed vessel add the dal ,water, salt ,vegetables, turmeric ,sambar powder, sugar and cook the whole for 15 minutes. By this time the vegetables will be half cooked now add the tamarind juice and simmer the flame and slowly cook for another 20 minutes stirring in-between. Initially frothy layer is formed and when the froth disappears it's the sign that sambar is completed. Now add finely chopped cilantro and curry leaves. Switch off the flame. For the tadka heat ghee in a pan add the jeera mustard and fenugreek and hing and once the mustard seeds splutter pour the tadka onto the sambar mix well and close with lid so that the whole sambar gets the aroma of tadka.