Tomato palli chutney

Ingredients :

• Tomatoes -5
• Green chilles - 3
• Pallies  -(groundnut) - as required
• Oil - 2 tsp 
• Mustard seeds - 1 tsp
• Jeera -1 tsp
• Red chillie -1
• Salt -as required
• 
  

Procedure :
     
Take a pan and heat  2 tea spoons of  oil ,and add tomatoes,green chilies,groundnuts and fry well.


 














Let it cool for some time.Grind well.Take a small pan and add mustard seeds,jeera ,curry leaves and red chillie pieces in a slow flame. Mix well with the ground paste. .It would be goes well with idly, dosa, upma etc., Garnish with coriander leaves.

How to make Idly batter for fluffy idlis

Ingredients :

• Idly ravva ( uppudu ravva) -3 cups
• Urad dal   - 1 cup
• Salt   - as needed

Method :

Soak urad da and lidli ravva  in separate bowls for 3 hours

Soaked urad dal

Soaked idly ravva

Grind the soaked urad dal with a wet grinder until the batter would become fluffy.The quantity of batter will be increased .Remove the batter from the grinder and mix with idly ravva with required salt.

Set aside over night to ferment the batter.Next day you can put the batter  in the idly moulds with a table spoon  and steam for about ten minutes.Don't put wait.

Remove idlis from the cooker and serve with putnala  chutney ,sambar and spicy coriander powder.

Roasted dal or( Putnala pappu) and Coconut chutney

Ingredients :

• Roasted chana dal (Putnala pappu) -1 cup
• Grated coconut -1 cup
• Green chillies - 3
• Red chilli  -1
• Curry leaves  - a few
• Mustard seeds -1 tsp
• Urad dal - 1 tsp
• A pinch of tamarind (soaked)
•  2 crushed flakes of garlic ( if desired)
• Salt  - as required
• Oil  -1 1 or 2 tsps

Preparation:

Take roasted dal (putnala pappu), green chillies, tamarind,garlic flakes (optional),coconut in a mixer jar and blend well. Heat a small pan,heat oil. Then add mustard seeds, when they splutter add red chilli pieces,urad dal,curry leaves fry well.Mix well with grinded paste.This chutney goes well with Idly ,dosa and bujjies tec.,

Totakura pappu with Moong dal

Ingredients :

• Totakura(Amaranth) leaves -2 cups
• Moong dal -1 cup
• Tamarind extract or a small sized lemon
• Red chillie (break into pieces) -1
• Green chillies-2
• Garlic cloves-2
• Onion-1
• Oil-1 tbsp
• Mustard seeds-1tsp
• Jeera -1 tsp

Method :

Wash Totakura leaves and Moong dal thoroughly with water and put them in the pressure cooker

After 3 whistles turn off the stove. Place them in a vessel and mash well. Add tamarind juice and bring it to boil. Season with mustard seeds,jeera, red chilli pieces, garlic, onion, green chilli slices. Mix well Add some coriander leaves for good taste.

If you don't like to add tamarind juice, add lemon juice after cooking just for that hint of tanginess. 

Pepper flavoured (Miriyala) charu or Rasam

Ingredients :

• Tamarind - Small lemon sized
• pepper powder -1 tsp
• turmeric -1 tsp
• salt-as required
• jagary(in a powdered form) or sugar -1 tsp
• Coriander powder-1 tsp

For seasoning :

• Mustard seeds- 1 tsp
• Methi(fenugreek) seeds-1/2tsp
• cumin seeds(jeera)-1tsp
• red chilly -1
• asafotida(hingu)-a small pinch
• Water -2 and half cups
• Oil or ghee for -1 tsp

Method :

Soak the tamarind for 15 minutes and extract the juice.Take a vessel, add water, tamarind juice, jagger, pepper powder coriander powder,turmeric powder, salt, bring to boil for 5 minutes.

Heat oil in a small pan, add mustard, methi, cumin seeds. Now add the red chillie pieces, hingu and curry leaves. Let them splutter.

Then pour the seasoned over the charu ,bring it to boil for a few seconds.Then turnoff the stove.Garnish with few coriander leaves.

This south Indian tamarind pepper flavoured rasam or miriala charu is the best remedy while suffering from cough and cold .

Bottle gourd curry -2

Ingredients :

Chopped bottle gourd - 1 and half cup
Chilly mirch -2 or 3
Soaked Chana dal - 1 tbsp
Grated coconut -1 tbsp

For seasoning :

Mustard seeds -1 tsp
Cumin seeds(jeera)-1tsp
Urad dal -1 tsp
Red chilly -1
Asafoetida ( Hingu)- 1 pinch
Salt to taste
Oil

Preparation :

First peel out the bottleguord and chop into small pieces and presser cook along with soaked channa dal. Take a pan and  heat oil , Add mustard seeds,red chilly pieces, urad dal, cumin seeds(jeera);fry in a low flame.Add boiled bottled gourd pieces and channa dal stir well and cook for 5 minutes.



Then add grated coconut and mix well.Garnish with coriander leaves.

bottle gourd curry -1

Bottle gourd or Sorakaya can be prepared in many ways.This unique taste of curry is one among them.

Method :

Take one small or medium sized bottle gourd and peel the skin with peeler. Then make holes with fork.

Cut them into pieces and apply 1 table spoon of salt and leave it for half an hour.

After half an hour the curry pieces will be shown like this Water will come out from the soaked pieces. Squeeze the pieces till the exes water drain out.

Now take a pan and heat oil ,deep fry them.

This is called curry powder.To prepare curry powder Take a pan and add ,bengal gram dal (channa dal), urad dal (black gram),coriander (dhaniya)jeera (cumin)red hillies and fry in a low flame .Let it cool ,then grind like a coarse powder.

Add the curry powder and mix well.

Finally the curry is ready to serve.

Lemon rice

Ingriedients :

• Lemons - 2
• green chillies -3
• curry leaves - a few
• ginger slices -as required
• red chillie mirch -2
• oil-1 tbsp
• groundnuts (roasted)
• mustered seeds -1 tsp
•  channa dal or bengal gram dal- 1tspful   
• udad dal  -1 tsp ful
• salt to taste
• turmereric powder -1 tsp ful
• Hingu(asafoetida) - 1 tsp ful
• rice 200 grams

Method :

First cook the rice in pressure cooker  and allow to cool.Place  the rice in a vessel Heat the oil in a pan ,add mustard seeds , red mirchi  asafoetida,,channa dal ,urad dal ,roaste groundnuts and fry in a low flame.Add curry leaves and let them splutter..Then add all the fried ingredients to the rice and mix well .Add lemon juice and salt......mix well.Yummy ,tangy lemon rice is ready to eat.