Raw Mango Chutney (mamidikaya pachadi)

Ingredients:

• Raw mango - 1 No.
• Green Chillies - 3-4Nos.
• Fenugreek Seeds - 1/4 tsp.
• Mustard Seeds - 1 Tsp
• Dried red chillies
• Asefotida
• Salt
• Turmeric

Preparation:

Peel the raw Mango and then grate it. Keep it aside.

Heat oil in a pan and add fenugreek seeds, mustard seeds, asefotida, and dried red chillies. Add green chillies to it in the end.

Grind the above mixture adding salt, turmeric and the grated mango to it.

Raw mango chutney tastes very good. If the mango is not so sour you can add nimma uppu (citric acid crystals). Chutney goes well with Rice and also with Dosas.

Pulihora (Tamarind Rice)

Ingredients:

• Basmati Rice - 1 cup
• Salt
• Turmeric - 1/2 Tsp.
• Oil - 2-3Tbsp
• Tamarind Pulp - 1/4 Cup
• Green Chillies - 5-6Nos. (Slit cut length wise)

Seasoning:

• Chana Dal (Senagapappu, Bengal Gram)
• Urad Dal (Minapappu, Split Black dal )
• Mustard Seeds
• Dried red chillies - 2 Nos
• Asefotida
• Groundnuts
• Cashewnuts
• Curry Leaves

Preparation:

Cook the basmati Rice separately. Cook the tamarind pulp. Add green chillies, pinch of salt, turmeric and just 2 drops of oil to the pulp. Allow it to cook for 2 mins. Keep it aside.

Allow the cooked rice to cool in a wide bowl. Add salt, turmeric and 2 drops of oil to it. Mix well.

Heat oil in a pan and add all the ingredients for the seasoning and add this to the rice. Also add the cooked tamarind pulp. Mix it well.

Traditional Pulihora is ready!!!

Happy Dasara/Vijayadasami

Wishing all a Happy Dasara / Vjayadasami to Friends and Family


Whenever we think of India we think as a land of festivals. Every festival brings with it few days of happiness and joy in the life of the people. Dussehra literally means that which takes away ten sins. This Hindu festival is celebrated all over India to mark the defeat of Ravana by Lord Rama. Dussehra symbolises the triumph of good over evil.

Durga Puja is celebrated all the 10 days. Goddess Durga is depicted as a warrior woman riding a lion or a tiger with multiple hands carrying weapons and assuming mudras, or symbolic hand gestures. This form of the Goddess is the embodiment of feminine and creative energy.


The food which Goddess Durga likes the most is Yellow Rice (Pulihora) or anything made with Rice...

I made 10 varieties of dishes as prasadam for all the 10 days....

Annam Paravannam (Rice Pudding), Pulihora (yellow rice) , Daddojanam(curd rice), Lemon rice (Nimmakaya Pulihora), Ven Pongal (Katte pongali, Rice Pudding), khichdi, Chekkarra pongali (Sweet Pudding), Coconut Rice (Kobbari annam), Capsicum masala rice and Jeera (Cumin) Rice were some of the rice dishes.Today for Dussehra I made Yello rice (pulihora), Jeera rice, Plain rice, dal, Carrot kheer, Sorakaya (bottle gourd) curry, Pudina chutney and Pulusu (soup)


I Hope this celebration of Dussehra turns out to be fruitful.

Chakkara Pongali (Sweet Pongal)

Ingredients:

• Rice - 1/2 Cup.
• Mung dal + Chana dal - (3:1) - 1/2 cup (Lentils).
• Ghee (Butter)
• Cashewnuts
• kismis
• Milk - 1 cup
• Sugar - 1.5 cups
• Cardamom powder

Preparation:

Heat ghee in a pan and fry the cashewnuts and kismiss till brown and keep it aside.

In the same ghee fry the mung dal and chana dal for some time and then fry the rice. Add 2 cups of water and allow the rice to cook. Stir in between continuosly. Once the water is gone add the milk. Let it cook with the milk. Once the rice is completely cooked add sugar. Dont worry if the cooked pongali is hard because when its mixed with sugar it becomes soft.

Season it with cashewnuts, kismiss and Cardamom powder.

Serve Hot or cold.

Katte Pongali (Ven pongal) Rice with Mung dal

Ingredients:

• Rice - 1cup.
• Mung Dal (Split green gram, pesarapappu)- 1/2 cup.
• Jeera Powder (cumin seeds powder) - 2tsp.
• Salt
• Milk 2-3 Tbsp.
• Peppercorn powder or Peppercorns.

For seasoning:

• Ghee
• Chopped Ginger
• Cashewnuts
• Cumin seeds (Jeera)
• Curry Leaves.

Preaparation:

Cook rice and moong dal in a pan. The ven pongal tastes good when its cooked separately compared to cooking in a pressure cooker. When the rice and dal are cooked add Cumin powder, salt and milk. Mix it well.

Heat ghee in a pan and add all the ingredients for seasoning. Add ground peppercorn or simply peppercorns.

Hot ! Hot ! Ven Pongal is ready. Serve hot with chutney or sambar.

Cabbage Curry with mustard paste (Cabbage aava pettina kura)

Ingredients:

• Cabbage
• Mustard seeds (aavalu) - 1tsp.
• Green Chillies - 2 or 3 nos.
• Salt
• Turmeric
• Tamarind pulp - 2tsp.

For Seasoning:

• Oil
• Dried red chillies
• Chana dal (senagapappu, Bengal gram dal)
• Urad Dal (minapappu, Split black gram dal)
• Mustard seeds (aavalu)
• Green chilles (cut length wise) 2nos.
• Curry leaves (Karivepaku)

Preaparation:

Chop the cabbage finely. Cook the cabbage in water separately. Keep it aside.

Make a paste of mustard seeds, green chillies little bit of salt and turmeric.

Heat oil in a pan and add dried red chillies, chana dal, urad dal, mustard seeds. When they start spluttering add green chillies and curry leaves. Now add the cooked cabbage (completely drained) and the mustard paste. Mix it thoroughly and then add tamarind pulp. It doesnt have to be on the stove for a long time. Serve hot with rice.

The same process can be done for Aratikaya (Raw banana):

Pressure cook aratikaya pieces after peeling its skin. Do the same process for Aratikaya aava pettina kura.

Vangi Bhath (Rice with Eggplant/Brinjal)

Ingredients:

• Brinjal/Eggplant - 8-10 Nos.
• Oil
• Mustard seeds (aavalu)
• Asefotida (Inguva)
• Salt
• Turmeric
• Rice - 1cup
• Ghee
• Cashewnuts

For Powder:

• Urad Dal (Minapappu) - 1 Tbsp.
• Chana Dal (Senagapappu, Split bengal gram dal) - 1 Tbsp.
• CorianderSeeds (Dhaniyalu) - 1 Tbsp.
• Fenugreek Seeds (Menthulu) - 1/4 tsp.
• Groundnuts (Palli) - 2-3 tsp.
• Sesame Seeds - 3/4 tsp.
• Dried red Chillies - 3to4.
• Cinnamon Stick - (Dasinchekka) 1in.
• Cloves (Lavangam) - 8Nos.

Preparation:

Fry all the ingredients for making the powder in a little bit of oil. Make a fine powder.

Fry the cashewnuts in a liitle bit of ghee and keep them aside.

Cook rice separately.

Heat 5-6 Tbsp. of oil in a pan and put the seasoning (Mustard seeds and Asefotida). After they start spluttering add finely cut brinjal pieces, salt and turmeric. Let it cook for some time till the brinjal pieces become tender. Add the cooked rice to it. Add the vangi bhath powder to the mixture. Season it with fried cashewnuts.

Vangi Bhath goes well with Coconut raitha (Kobbari perugu pachadi) and Saggubiyyam (Sabudana) Vadiyalu.

Preparation of Coconut Raitha:

Take some curd (Plain Yogurt) and add the desired amount of fresh shredded coconut (If not available, may use frozen). Add green chillies, salt, and chooped corinader leaves. Heat ghee and add Dried red chillies, uraddal, mustard seeds , Jeera and curry leaves. Add this tadka to raitha and tasty coconut raitha (perugu pachadi) is ready !!!!

Capsicum Stuffed Curry

Ingredients:

• Capsicum - 10 Nos.
• Gram Flour (Senagapindi) - 4 Tbsp.
• Red chilly Powder
• Cumin (jeera) Powder
• Karappodi (Curry leaves powder)
• Senagapodi (Roasted gram dal powder)
• Dry coconut powder
• Salt to taste

Preparation:

Make a mixture of all the above ingredients using a little bit of oil.

Remove the stalks and seeds from the capsicum. Put this stuffing inside it.

Alternative: Keep the stalks like that and dont remove them. Instead, make slits vertically and horizontally in the bottom and then stuff the capsicum.

Microwave the stuffed capsicums for about 7-8 minutes. Heat oil in a flat pan and fry these semi cooked capsicums. Make sure the capscicums doesnt break apart while frying. Fry it for about 10 mins until all the sides of the stuffed capsicums are well cooked and fried. Serve hot with rice.

P.S. You can add any podi (karappodi, chutney podi, senagapodi, kandi podi, curry powder ) you have at your home for this mixture.

Dosavakaya (Round yellow cucumber Pickle)

Ingredients:

• Dosakaya (Round yellow Cucumber) - 1 No.
• Mustard seed powder - roasted and finely powdered - 1/4 Cup
• Red chilly powder 1/4 cup
• Salt 1/4 cup
• Oil
• Pinch of turmeric

Preparation:

Cut the yellow cucumber (Dosakaya) into very small pieces without peeling the skin off.

Make a mixture of aava pindi ( mustard seed powder), red chilly powder, salt and turmeric with oil. To this mixture add the Dosakaya pieces. Let it be for 1 day and then add some more oil if necessary. Check the sourness and if its not enough add some lime juice to it.

Serve with rice. Also it can be mixed with mudda pappu (Dal). It tastes really good.

Thotakura Kura (Amaranth Leaves curry)

Ingredients:

• Thotakura (Amaranth leaves) - 2 bunches
• Green chillies 4-5 Nos.
• Ginger - 1 in. piece
• Cumin (Jeera) Powder - 1 tsp.
• Coriander (Dhaniya) Powder - 1 tsp.
• Gummadi vadiyalu (pumpkin chips)
• Salt to taste
• Mustard seeds
• Urad dal (Split black dal)
• Cumin seeds
• Dried red chillies

Preapration:

Wash Thotakura leaves properly and chop them nicely. Heat oil in a pan and add mustard seeds, urad dal, dried red chillies and jeera. Let them splutter and then add the chopped green chillies and ginger. Fry it for a minute and then add the chopped thotakura leaves. Add salt and let it cook by covering the lid.

Once cooked, add jeera powder and dhaniya powder. Fry the gummadi odiyalu (pumpkin chips)separatley and add them to the curry. When odiyalu are added to the curry, they become soft and tender. If you dont like it that way you can always keep them separately and eat along with the curry.

P.S. To make it more spicy add more green chillies. Serve hot with rice.

Gongura Pulusu (Sorrel leaves Soup)

Ingredients:

• Gongura Leaves (Sorrel leaves) - 2 bunches
• Garlic - 4-5 Nos.
• Chana Dal (Senagapappu, Bengal gram) - 1 Tbsp.
• Onion Diced - 1 No.
• Green Chillies - 4-5 Nos.
• Chilli Powder - 1 Tbsp.
• Rice Flour (Biyyappindi) - 1 tsp.
• Turmeric pinch
• Salt to tsate

Seasoning:

• Oil
• Dried red chillies
• Mustard seeds
• Hing

Preparation:

Wash the Gongura leaves thoroughly and chop them. Add Onions, salt, Chilli powder, turmeric and green chillies and Chana dal to it. Pressure cook this mixture.

Alternately: Instead of cooking this mixture in the pressure cooker, cook it separately in a sauce pan and dont add chana dal to it. But cook chana dal separately and then add it to the cooked Gongura mixture.

Add rice flour to it by making a paste with water out of the rice flour. Do the seasoning and then fry the garlic pieces separatley and add it to the gongura pulusu.

If the sourness of the gongura pulusu is not enough, add some tamarind juice to it. Serve hot with rice. Tastes very good. Enjoy cooking !!!!!

Menthikura Pappukura (Methi Dal, Fenugreek leaves Dal)

Ingredients:

• Methi Leaves (Fenugreek leaves chopped) - 1 Bunch.
• Toor Dal (Red Gram) - 1 cup.
• salt to taste

Seasoning:

• Mustard seeds (aavalu)
• Dried red chillies
• Urad dal (minapappu)
• Asefotida (inguva)

Preparation:

Fry the toor dal in a pan with no oil. Add water to it and let it cook. When the dal is half cooked remove the excess water and add the chopped methi leaves. When the dal is hard and firm (birusu) add the salt and do the tadka. Add the tadka to the dal. It tastes good and spicy if more red chillies are added. Serve hot with rice. Goes well with charu/rasam or pulusu.

Rubbudu Charu (Rasam, TomatoSoup)

Ingredients:

• Toor Dal (Red Gram)- 3/4 cup
• Tomato - 1no.
• Green chillies - 2nos.
• Tamarind pulp - 2tbsp.
• Ghee - 1tsp.
• Jeera (Cumin seeds) - 1tsp.
• Black Pepper (miriyalu) - 1/2tsp.
• Coriander seeds (dhaniyalu) - 1tsp.
• Dried red chillies - 1no.
• Curry leaves - 4-5nos.
• Salt to taste

Seasoning:

• Mustard Seeds (Aavalu) - 1tsp.
• Asefotida (inguva)

Preparation:

Cook the toor dal along with tomato and green chillies and keep it aside. Heat ghee in a small pan and add the jeera, black pepper, coriander seeds, Dried red chillies and curry leaves. Grind all the above ingredients including the dal to a paste. Take a sauce pan and some water in it and add the tamarind pulp and salt to it and then add the above paste. Let it cook for 5-10 mins. and do the tadka with mustard seeds and inguva. Serve hot with rice. It goes well with "Kandipachadi"(Red gram chutney).

Capsicum Patoli (Capsicum Curry)

Ingredients:

• Capsicum - 5 Nos.
• Chana dal (SenagaPappu, Bengal gram) - 1/4 Cup
• Moong dal (PesaraPappu, Greengram dal) - 1/4 Cup
• Toor Dal (Kandipappu, red gram) - 1/4 Cup
• Chopped Onion - 1 No.
• Ginger - 1in. piece
• Green Chillies - 2 0r 3
• Oil - 4 tbsp.
• Salt to taste

Seasoning:

• Oil
• Urad dal (Minapappu, Split black dal)
• Mustard seeds (Aavalu)
• Dried Red chillies - 1 No.
• Curry leaves - 5-6 Nos.

Preparation:

Soak Chanadal, Moongdal and Toor dal for 1 hour. Coarsely grind chanadal, moongadal and toordal along with ginger, green chillies and salt. Make sure to put as little water as possible while grinding.

Heat oil in a pan and add uraddal, dried red chillies, mustard seeds and curry leaves. Once they start spluttering add the chopped onions and fry till transparent. Add the chopped Capsicum and let it cook with closed lid for a while. Now add the above ground paste and close the lid. Let the patoli cook for about 10 mins. Then remove the lid and fry the curry, until it comes like powdery texture. Add oil if necessary in between. Serve hot with rice or rotis.

Patoli is a traditional andhra dish. This same Patoli can be done with other veggies like bachalakura, drumsticks (mulakkada), goruchikkudikaya (Cluster beans), beans and scallions (spring onions).

Ugadi and Sri Rama Navami

Ugadi (Yuga Aadi....start of new life) is the beginning of a new Hindu lunar Calendar year. Its the start of a new year for the people of Andhra Pradesh, Karnataka and Maharashtra. We celebrate Ugadi with great joy and happiness. We do the puja and wish everyone good luck in the year. We have a myth or belief that whatever we do on that day we continue doing it the whole year.

For Ugadi we believe that we experinece life as a smooth blend of six flavors (shadruchulu) viz. bitter, sweet, tart, sour, hot, and salt. The Ugadi pachadi comprises all the six flavors. We enjoy the tatse of Ugadi pachadi first thing in the morning before even a cup of coffee :-)

I like the Ugadi Pachadi very much. Its made from the raw mangoes for which this is the perfect season ie spring season. Also its the season for Neem Tree which has very good medicinal values and which makes the air healthy...

Starting from Ugadi the celebration continues till 9 days and this 9 days function concludes with Sri Rama Navami, the celebration of Sri Rama’s birthday, Pattabhishekam and the Kalyanam.

Sri Rama Navami is a Hindu festival celebrated all over the India. In Andhra Pradesh it is celebrated with a great devotion in Seeta Rama Temple at Bhadrachalam of Khammam district as " Sri Seeta Rama Kalyana Mahotsav "

As offering of Naivedyam to lord Sri Rama " Vadapappu " and " Panakam " are prepared. In temples panakam is served as Prasadam.

Ugadi Pachadi:

Ingredients:

• Neem Flower (vepa Puvvu)
• Raw Mango ( 1 cup pices)
• Sugarcane - 1 small piece
• Green Chillies - 1 No.
• Tamarind pulp
• Banana
• Salt to taste

Method: In the tamarind pulp add the neem flower and cut mango pieces. To this add peices of banana, sugarcane, green chillies and salt to taste. Offer it as prasadam to god and taste it.

Panakam:

Ingredients:

• Jaggery (powdered) - 2 tbsp.
• Water - 2 cups
• Ginger - small piece
• Cardommom powdered - 2 Nos.
• Black Pepper (crushed) - 4 Nos.

Preparation: Mix the jaggery in water and dissolve it well. Add the ginger, cardommom and ground black pepper. Serve it chilled. It tastes very good.

Vada Pappu:

Soak 1 cup of Moong Dal. (Pesarapappu) in 3 cups of water for half an hour. Dtrain out excess water and offer it as naivedyam to Lord Sri Ram along with Panakam.

You can add some shredded coconut, shredded mango or Lemon Juice, salt and green chillies to the Vada pappu and eat it. It tastes really nice.

Guthi Vankaya Kura (Bagara Baingan, Stuffed small eggplant curry)

Ingredients:

• Indian eggplants (small) - 10 Nos.
• Groundnut powder (palli Podi) - 4 tsp.
• Seasame seed powder (Nuvvula Podi) - 2 tsp.
• Ginger garlic paste - 1 tsp.
• Coriander leaves - 1 bunch
• Red chilly Powder - 1tsp
• Dhaniya Powder - 1tsp
• salt to taste
• Oil

Preparation:

Make a paste out of Coriander leaves, palli podi, nuvvula podi, salt, red chilly powder, dhaniya powder.

Make cross shaped cut on the eggplants not all the way through. Fill in the eggplants with the above paste. Heat 1-2 tbsp oil in a pan and put the brinjals in it. sprinkle some water, cover it and cook until the brinjals are tender. Stir in between. Add the ramining paste left after filling. Let it cook (covered) on a low flame for about 15 mins. While stirring make sure the brinjals are not broken. Add water if the paste thickens. Check for salt.

Once completely cooked, remove the lid and then fry for some time. Serve hot with rice, chapatis, naans, Pulav or fried rice.

Pappu Charu (Lentils and Vegs Stew)

Ingredients:

• Toor Dal (Red Gram)- 1/2 Cup
• Tamarind
• Jaggery - Small lemon sized.
• Tomato
• Diced Bottle Gourd (Sorakaya) - 1 Cup
• Drumsticks (Mulakkaya) 4-5Nos.
• Small Onions 4-5 Nos.
• Coriander leaves
• Pinch of turmeric
• Red chilly Powder - 1tsp.
• Salt to taste

Seasoning:

• Oil
• Mustard seeds (Aavalu)
• Asefotida (Inguva)

Preparation:
Cook Toor dal in pressure cooker. Mash it properly.
In a saucepan put tamarind water and add salt, turmeric, red chilly powder, jaggery and all the vegetables. Let it cook until the vegetables are cooked well.
Add the mashed dal to it. Cook it for a long time say at least for 30 mins. Do the tadka and garnish it with coriander leaves. Serve hot with rice.

Spring Onion (Scallion Stew) Sambar (Ulli Kadala Sambar)

Ingredients:

• Toor Dal (Red Gram)- 1/2 Cup
• Spring Onions - 5-6 Nos.
• green Chillies - 2-3 Nos.
• Tamarind
• Coriander Leaves
• Jaggery small piece
• Salt to taste
• Pinch of turmeric

Powder:

• Chana dal (Senagapappul, Bengal gram) - 1tbsp.
• Coriander Seeds - 1tbsp.
• Dried red chillies - 2Nos.
• Black Peppers (Miriyalu) - 4 Nos.
• Rice - 1/2 tbsp.
• Dried Coconut - small piece (alt. can use dry coconut powder)

Seasoning:

• Oil
• Mustard Seeds (Aavalu)
• Asefotida (Inguva)

Preparation:

Cook Toor dal separately in pressure cooker. Mash the dal properly.

Cut spring Onions (stems) into very small pieces. Leave the Onion in the end as it is. In a saucepan put tamarind water and add the chopped spring onions and the onions. Add chopped green chillies to it. Add salt to taste and a pinch of turmeric. Let it cook for sometime untill the leaves are well cooked. Add the mashed dal to it. Cook it for some more time.

Heat very little oil in a pan and fry the ingredients for powder. Fry till golden brown. Powder these to make sambar powder.

Add little water to the sambar powder to make it a paste and add the paste to the sambar. Add the small Jaggery piece. Do the tadka with Aavalu (mustard seeds) and inguva (Asefotida). Garnish it with coriander leaves. Serve hot with rice.

Bisibele Bhath

Ingredients:

• Rice - 1.5 Cup
• Toor Dal (Kandipappu, Red gram) - 3/4 Cup.
• Tamarind Paste - 2 tsp.
• Oil - 1/2 Cup
• Turmeric - pinch
• Salt to taste

Vegetables:

• Potato (Diced) - 1 Nos.
• Cauloflower - 6-8 florets
• Green peas - 1/2 cup
• Carrot (Diced) - 1 No.
• Chopped Beans - 8-10 Nos.
• Chopped Tomato - 1 No.
• Chopped Onion - 1 No.
• Chopped Green Chillies - 2-3 Nos.

For Powder:

• Fenugreek Seeds (menthulu) - 1/4 tsp.
• Black Pepper (Miriyalu) - 1/4 tsp.
• Urad Dal (Minapappu, split black dal) - 2tsp.
• Chana Dal (senagapappu, split bengal gram) - 2tsp.
• Coriander Seeds (Dhaniyalu) - 2tsp.
• Mustard Seeds (Aavalu) - 1tsp.
• Jeera (Cumin)- 1/2tsp.
• Dried Red Chillies - 2-3 Nos.
• Cardomom (Elaichi) - 2Nos.
• Cloves - 8-10Nos. (Less for less spice)
• Cinammon Stick - 1in.
• Marathi Mogga - 1 No.

Seasoning:

• Ghee
• Mustard seeds (Aavalu)
• Asefotida (Inguva)
• Chopped Corinader Leaves

Preparation:

Cook the rice and toor dal separately. Cook the vegetables ( Potato, GreenPeas, Cauliflower, Beans, Carrot, Tomato) separately in microwave or Pressure cooker. Set Rice, dal and Vegetables aside.

Heat a little bit of oil in a pan and add all the ingredients for the powder. Fry them for 5 min. Let it cool completely. Powder the above mixture. Add a little bit of water and let it sink in for some time. Add some more water and grind it to a paste. keep it aside.

Heat 1/2 cup of oil in a pan. Add chopped onions and green chillies and fry till transparent. Add chopped tomatoes and fry till cooked. Add the rice, dal, cooked vegetables, salt and turmeric powder. Mix well and add tamarind paste and the above paste. Let it cook for 10-15 mins on a low flame.

For seasoning, heat ghee and add mustard seeds and Inguva and add it to bisibele bath. Garnish it with coriander leaves. Serve hot with Potato chips or Saggubiyyam (Rice) vadiyalu. Serves 4 people.

Menthi majjiga (Seasoned Buttermilk)

Ingredients:

• Majjiga (Yogurt drink, buttermilk) - 1/2 lt.
• Chopped green chillies - 2 nos.
• Pinch of turmeric
• Curry leaves
• Salt to taste
• Cilantro

Seasoning:

• Ghee
• Fenugreek seeds (Mentulu) - 3 or 4 seeds
• Mustard seeds (avalu)
• Jeera (Cumin)
• Ajwan seeds (vamu, bishop's weed) - 1tsp.
• Asafoetida (inguva)
• Dried red chillies

Preparation:

Add salt, turmeric, cilantro and curry leaves to the "majjiga". Add chopped green chillies. Heat ghee and first put fenugreek seeds until dark. Then add the rest of the tadka ingredients sequentially. Serve along with plain dal (mudda pappu).

Palakura pappu (Spinach dal)

Ingredients:

• Moong Dal (pesara pappu, Split green gram) - 1/2 cup
• Chana Dal (senaga pappu, Split black gram) - 2 Tb. sp.
• Spinach - 1 bunch
• Green chillies
• Tamarind (paste)
• Red chilly powder (karam)
• Cilantro
• Jaggery (very small piece)
• Salt to taste

Seasoning:

• Oil - 1 tsp.
• Urad dal (minappappu, split black gram)
• Mustard seeds (avalu)
• Asaefotida (hing, inguva)

Preparation:

Wash spinach thoroughly and chop it. Pressure cook dals (moong and chana) and spinach. Grind salt, green chillies, cilantro and tamarind to a paste. Add the paste to the cooked dal. Add jaggery and red chilly powder. Do the tadka and add it to the dal. Serve hot with rice and a fry curry.

Nimmakaya Charu (Lemon Rasam, Lemon lentil Soup)

Ingredients:

• Lemons – 1 no.
• Tomato – 2 nos.
• Toor Dal (Kandi pappu, red gram) – 1 cup
• Green chillies (chopped) – 2 small
• Ginger (chopped) – 1in
• Cilantro (chopped)
• Black Pepper (miriyalu) – 1 tsp.
• Jeera (curry)– 1 tsp.
• Pinch of turmeric.
• Salt to taste.

Seasoning (popu, tadka)

• Ghee – 1 tsp.
• Red chillies – 2 no.
• Mustard seeds – ½ tsp.
• Jeera – ½ tsp.

Preparation:

Pressure cook toor dal and tomatoes. Mash the cooked dal. (Note: Remove excess water if any from the cooked dal and add it to the mashed dal). Add 1 cup of water if needed to make it rasam (soup) like. Add green chillies and ginger to the rasam and let it simmer for 5-10 mins.
Powder black pepper and jeera and add it to the rasam. Add turmeric and salt after 5 mins.
Seasoning (tadka, popu): Heat ghee and add the above seasoning sequentially and let the mustard seeds splitter.Add the seasoning to the rasam.
Garnish it with cilantro and let it be.
Squeeze lemon juice to the rasam before serving (note: not while on the stove).

Carrot Kheer (Payasam, Carrot Pudding)

Ingredients:

• Carrots (shredded) - 2 to 3
• Ghee - 1 tb spn
• Cashews (Kaju)
• Cardammom (Elaichi) - 2 no.
• Raisins (Kissmiss)
• Milk - 1/2 lit
• Sugar - 1 cup
• Optional (Pinch of Borneo-camphor (pacha karpooram) and a pinch of Saffron (kumkum puvvu))

Preparation:

Fry shredded carrots in ghee for 1 min. Sprinkle some water on it and cook it under closed lid. Cook till the shred softens. Add milk to the shred and mix well. Stir frequently and get the milk to a boil. Set this aside and let it cool.

Fry Cashews and Raisins in Ghee and set it aside. Powder cardammom seeds.

Add sugar to the kheer (milk+shred) and add the fried cashews and raisins and sprinkle the cardammom powder along with the optional ingredients (kumkum puvvu and pacha karpooram).

Serve hot or cold. (The colder the better it tastes).