Tuesday, May 13, 2008

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).