DAAL & OTHER VARIETIES
Ingredients
- Toor dal (kandi pappu) - 2 cups
- Tamarind - big lemon sized piece or 2 spoons of paste
- Onions - 1 big
- Tomato 1 medium
- Salt - as required
- Chilli powder - 1/2 spoon
- Turmeric (pasupu) - 1/2 tsp
- Sambaar powder - 1 1/2 to 2 tsp
- Coriander leaves - few
- Seasoning - 1tsp of mustard seeds, 1/2 tsp of jeera, pinch of hing, few curry leaves
Method
- Put dal in pressure cooker, add double quantity of water and cook until 3 whistles.
- If using tamarind piece, soak in some water then take juice of it.
- Take a big vessel add some oil (3 spoons), after heated add onion pieces fry for some time, add turmeric and add the tamarind juice (or tamarind paste in to the onions then pour 1 or 1 1/2 cups of water).
- After tamarind water starts to boil add chilli powder, sambaar powder, salt and allow it boil for some more time.
- Now add cooked dal ( mashed with back of a spoon) mix properly into tamarind water and allow it to boil for some time . Add chopped tomatoes and coriander leaves if desired. Taste for salt and spiceness and add little if required . Reduce heat and boil for some time and switch of the stove.
- Add coriander leaves according to your taste.
- Put small fry pan on stove and add 2 spoons of oil. After heated add red chilli pieces, inguva, curry leaves, mustard seeds, jeera and switch off the stove. Add this to the sambaar.
Ingredients
- Tomato - 1 (or use 1/2 tsp of tamarind paste).
- Salt - as required
- Rasam powder(chaaru podi) - 1/2 to 1 spoon
- Green chillies - 1 or 2 (optional)
- Pepper powder - pinch (optional)
- Coriander leaves - few
- Seasoning - 1 tsp of urad dal, mustard seeds, 1/2 tsp of jeera, pinch of hing and few curry leaves
Method
- Put a vessel on the stove and add 1 spoon of oil and add the chopped tomato pieces (and green chillies if desired).
- Fry for some time until tomato pieces become soft and like a paste.
- Pour 2 cups of water add salt , rasam powder, pepper powder & coriander leaves and boil for 5 min.
- Reduce the heat & let it boil for 10 more minutes.
- Put a fry pan on stove add 2 spoons of oil, after heated add urad dal fry for a min and add red chilli piece, inguva, curry leaves ,mustard seeds, jeera and switch of the stove. Add this to the rasam.
Ingredients
- Toor daal - 2 cups
- LeafyVegetable - 1 to 1 1/2 cups of spinach, or methi or any other leafy veggi
- Salt - as required
- Chilli powder - 1/2 to 1 tsp
- Turmeric powder - pinch
- Tamarind paste - 1 tsp
- Seasoning - 1 tsp mustard seeds, 1/2 tsp of jeera, pinch of hing,few curry leaves and red chilli pieces
Method
- Put dal in pressure cooker, wash and add double the quantity of water.
- Wash the cut leafyvegetable and add to the washed dal.
- Add turmeric, chilli powder close the lid, put the whistle and cook for 3 to 4 whistles.
- Remove the whistle after pressure is gone open the lid and mash it with back of the spoon.
- Add salt and tamarind paste (taste and add more salt if required).
- Put a fry pan on the stove add 2 to 3 spoons of oil. After heated add red chilli pieces, inguva, curry leaves, aavalu, jeera and switch of the stove.
- Add this to the dal.
Ingredients
- Toor daal - 2 cups
- Vegetables - 1 to 1 1/2 tomato, or 1 cucumber, or 1 small squash or any other vegetable
- Salt - as required
- Chilli powder - 1/2 to 1 tsp
- Chilles - 3 to 4
- Turmeric powder - pinch
- Tamarind paste - 1 tsp
- Coriander leaves - few
- Seasoning - 1 tsp mustard seeds, 1/2 tsp of jeera, pinch of hing,few curry leaves and red chilli pieces
Method
- Put dal in pressure cooker wash and add double the quantity of water.
- Wash the vegetable , cut into pieces and add to the washed dal.
- Add turmeric, chilli powder, green chillies close the lid, put the whistle and cook for 3 to 4 whistles.
- Remove the whistle after pressure is gone open the lid and mash it with back of the spoon.
- Add salt and tamarind paste (taste and add more salt if required).
- Put a fry pan on the stove add 2 to 3 spoons of oil. After heated add red chilli pieces, inguva, curry leaves, aavalu, jeera and switch of the stove.
- Add this to the dal.
Ingredients
- Bhaigan (vankaya) - 1 lb (about 6 to 7)
- Green chillies - about 8 (decrease or increase according to taste)
- Salt - as required
- Tamarind - medium lemon sized ball
- Coriander leaves - few
- Oil - 2 tbsp
- Seasoning - 1 tsp mustard seeds, 1/2 tsp of jeera, pinch of hing, few curry leaves and red chilli pieces
Method
- Soak tamarind in water for some time and extract juice (pulusu) from it and keep it aside.
- Wash and cut the bhaigan into pieces. Also slit the green chillies.
- Heat 1 1/2 tbsp of oil in a pan, add bhaigan, green chillies and cook covered until soft.
- When cool, grind to a paste.
- Chop onions into small pieces.
- Add tamarind extract to the grounded bhaigan. Add chopped onions, salt and mix well.
- Heat remaining oil in a pan and add the seasoning, when mustard starts to splutter add to the above pulusu.
Ingredients
- Curds - 2 cups (buttermilk about 4 cups)
- Onion - 1
- Green chillies - 4
- Turmeric - a pinch
- Salt - as required
- Oil - 2 tsp
- Seasoning - 1 tsp mustard seeds, 1/2 tsp of jeera, pinch of hing, few curry leaves and red chilli pieces
Method
- Churn the curds and add 2 cups of water. Add the required amount of salt.
- Chop onions and green chillies into small pieces and add to the buttermilk.
- Heat oil in a small pan and add red chillies, mustard seeds, jeera, a pinch of hing, curry leaves and a pinch of turmeric.
- Add this to the buttermilk.
Ingredients
- Tamarind - 2 big lemon sized balls
- Onions - 2
- Vegetable (optional) - about 1 cup of bottlegourd or yellow cucumber or brinjal or cobination of these three.
- Green chillies - 6
- Chilli powder - 1 tsp (adjust according to taste)
- Salt - as required
- Turmeric - 1/2 tsp
- Coriander leaves - few
- Oil - 2 tbsp
- Seasoning - 1 tsp of urad dal, mustard seeds, 1/2 tsp of jeera, pinch of hing and few curry leaves
Method
- Soak tamarind for some time and extract the juice from it (about 5 cups juice).
- Slice the onions, it can be thick. Slit the green chillies.
- If using any vegetable, cut it into little big pieces.
- Heat oil in a vessel, add onions, green chillies and fry until light brown. Add turmeric and saute for one more minute.
- If adding any vegetable add now and fry for 5 minutes.
- Add tamarind extract, some water and allow it to come to boil.
- Add chilli powder and salt.
- Reduce heat allow it to simmer for 20 to 30 minutes.
- Heat oil in a small pan and add seasoning and when mustard seeds starts to splutter add this to the pulusu. Add chopped coriander leaves.
- Serve this warm with rice.(along with plain dal)
- Note:
- Keep the tamarind extract aside and add according to your taste. If snakegourd is added this is called sorakaya pulusu and same way for other vegetables. If all vegetables are used this is usually called mukkala pulusu.
- Note:
- Procedure for this is same as above pulusu except for little variation , but complete procedure is given for convenience.
Ingredients
- Tamarind - 2 big lemon sized balls
- Onions - 2
- Rice flour - 1/2 cup
- Green chillies - 6
- Chilli powder - 1 tsp (adjust according to taste)
- Salt - as required
- Turmeric - 1/2 tsp
- Coriander leaves - few
- Oil - 2 tbsp
- Seasoning - 1 tsp of urad dal, mustard seeds, 1/2 tsp of jeera, pinch of hing and few curry leaves
Method
- Soak tamarind for some time and extract the juice from it (about 5 cups juice).
- Slice the onions, it can be thick. Slit the green chillies.
- Heat oil in a vessel, add onions, green chillies and fry until light brown. Add turmeric and saute for one more minute.
- Add tamarind extract, some water and allow it to come to boil.
- Add chilli powder and salt.
- Reduce heat allow it to simmer for 20 to 30 minutes.
- Make a paste of riceflour adding some water.
- Add this to the pulusu and simmer for 5 more minutes.
- Heat oil in a small pan and add seasoning and when mustard seeds starts to splutter add this to the pulusu. Add coriander leaves.
- Serve this warm with rice.
- Note:
- You can add any vegetable to this in the same way as pulusu.
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