STAR FRUIT- RASAM

STAR FRUIT - RASAM
My friend has send me star fruits,but i donno any recipes as such with it..so wanna try some recipes with them.After knewing the nutritional values and the vitamins, fibre ,etc i did not want to waste them.Instantly i made rasam/charu with it,and it was very very tasty.
Star fruit 1 no
washed and chopped in to pieces.
Salt
For seasoning:
Oil 2 tbsp
Mustard seeds 1/2 tsp
Jeera 1/2 tsp
Methi seeds a pinch
Red chillies 3 nos
Green chillies 3 nos
Hing
Curry leaves

Method:

Place the chopped star fruit pieces in a micro safe bowl with 1 cup of water ,micro high for 3to 4 minutes..

Remove it outside and let it cool.

After it is cool grind in to a paste with the left over water in it.
Now add 2  cups of more  water to the paste and mix well.Add salt to it.
Now prepare seasoning in a kadai.Place oil and the seasoning materials,mustard seeds,jeera,red chilli slits,green chilli slits,methi seeds,hing
and after they stop spluttering add curry leaves and grren chilli slits.

For seasoning in microwave,add oil in the bowl micro high for 20 seconds,then remove out and add all the materials of seasoning except curry leaves and green chilli slits and ginger slits and micro high for 1 minute.Take off add the seasoning to the star fruit mixture along with  curry leaves,green chilli and ginger slits and mix well.

Switch off the stove.
Add the seasoning to star fruit mixture and boil well for 5 minutes in micro high ,in microwave or boil for 10 min on the stove.The best combination with this recipe is nuvvula podi/sesame powder with hot steamed rice and ghee ..

PESARA PAPPU PULUSU

PESARAPAPPU PULUSU
Pesara pappu /moongdaal pulusu is a soft recipe which varies a little with kandipappu pulusu.It goes well during sunny weather or in summer times especially giving the body a cooling effect.
Materials:
Pesara pappu/ moong daal - 1 cup
Wash well ,and cook into a paste form/daal
and keep it aside.
Tamarind juice 5 to 6 cups
Made from a big lime sized tamarind
or adjust according to ur taste
Chopped onions 1 cup
Green chillies 6 to 8 nos
Garlic 4 to 5 pods(optional)
Salt
Seasoning:
Oil 1to 2  tbsp
Mustard seeds half tsp
Methi seeds a pinch
Jeera 1 tsp
Red chillies 4 to5
Curry leaves
Kothmeer/corriander leaves
Method:
Place a pan on the stove and add oil to it .After the oil is heated,now add seasoning materials except curry leaves and kothmeer.After they splutter toss well,after they stop spluttering add chopped onion and garlic and saute well for a few minutes in low temp.After the onion pieces turn to a little brown add tamarind juice, salt and curry leaves,green chilli slits and let them boil.Meanwhile mash the cooked daal well and add into the boiling pulusu.Finally add kothmeer leaves,and let it boil for more than 10 min/or until it is done in low temp.Adjust salt,chillies and tamarind juice according to your taste.Switch it off and transfer into a serving bowl.It tastes yummy with hot steamed rice with a dallop of ghee..

MENTHI PERUGU

MENTHI PERUGU

Menthi perugu,is a side dish,very yummy.It can be prepared instead of sambar or rasam,when u are in a hurry.It can be used as a raitha too,it tastes best with a combo of avakkai annam or any pickle .
Materials:
Curds 2 cups
(curds of a day before)
Salt
Seasoning:
Oil 2 tbsp
Mustard seeds 1/2 tsp
Ajwain or vamu 1 tsp
Methi seeds 1 to 2 pinches
Red chillies 3 nos
Made into slits
Green chillies 4 nos(slits)
Curry leaves
Corriander leaves
Method:
Place curds of a day before in a bowl,mix salt and keep it aside.Now place a small pan for seasoning on the stove,add oil to it.Then add red chilli slits,ajwain,methi seeds and mustard seeds.Toss well.After they stop spluttering add green chilli slits and corriander leaves,and mix well,see that they are well fried .Switch off the stove.After cooling add the seasoning to curds and mix well.Garnish with corriander leaves if it is available. Serve with steamed rice.

MULAKKADA RASAM/CHARU

MULAKKADA CHARU
Mulakkada a source of iron and other vitamins can be included in the menu,quite often.This rasam doesnot need rasam powder and can be made within a few minutes.
Materials:
Drumstick pieces of 2 nos
Drumstick to be cleanly washed and chopped
into 3 inch long pieces
Tamarind-lime sized
Salt
Curry leaves
Seasoning:
Oil 1 tbsp
Mustard seeds 1/2 tsp
Red chillies 4 nos
made into slits
Methi seeds a pinch
Sugar a pinch
Method:
Place a small pan and prepare seasoning.Add oil and after it is heated add redchilli slits,mustard seeds,methi seeds.After they crackle and is done switch off the stove and keep aside.
Now place a container with 6 glasses of water in it on the stove.Add drumstick pieces and tamarind and let it boil.Then add salt and seasoning and curry leaves.Let it boil for 10 to 15 mins on low flame.Swich off the stove after the drumstick is boiled soft .No need of charu/rasam powder.But if u want to add rasam powder  then no problem ,add it.Rasam is light and soft.
Serve hot with rice..

AVA PETTINA -MUKKALA MAJJIGA PULUSU

AVAPETTINA-MUKKALU VESINA MAJJIGA PULUSU
Butter milk is also made in another variety of majjiga pulusu,where as here we add chopped bhendi and bottle gourd vegetables..This will be very tasty wih hot steamed rice.Its a special of coastal andhra region..
Materials:
Butter milk 4 glasses
Besan powder 2 to 3 tbsp
Tamarind paste 1/2 tsp
Salt
Chopped bhendi(large pieces) 1 cup
Chopped bottle gourd 1 cup
Green chillies 6 nos

Seasoning:
Oil 1 1/2 tbsp
Mustard seeds 1 tsp
Jeera 1/2 tsp
Methi seeds a pinch
Red mirchi 3 to 4 nos..slits
Curry leaves
Kothmeer

Ava mixture:
1Mustard seeds 1 tsp
Red chilli 1 no
Make in to paste in small jar of the
grinder by adding 1 tbsp of water..

Method:
Place the chopped bhendi and bottle gourd pieces,green chilli slits in a pan,add tamarind paste and 1 glass of water,and keep for boiling on the stove.Meanwhile prepare the seasoning with oil, mustard and methi seeds along with redchilli slits seperately in another pan,and add in to the pan where the chopped vegetables are boiling in tamarind water.Also add curry leaves and some kothmeer,in the meanwhile mix butter milk along with besan powder and keep aside..After the vegetables are cooked,add besan mixed butter milk to it.
Add salt and let it boil in low flame or else if it is in high flame it may spill over..After the butter milk is boiled for 10 to 15 min in low flame ,switch off the stove and add the prepared ava mixture to the majjiga pulusu..Beware if ava is added without switching off the stove ,directly for boiling it will turn bitter,so only add it after it is switched off.
Totally it will take more than half an hour to cook this dish,but it is yummy..Garnish with kothmeer..

ONION PULUSU

ULLI PULUSU
Ulli pulusu/onion pulusu,prepared by chopped onions,is a soft dish.
Materials:
Chopped onions 1 cup
Tamarind juice
made with biglime sized and
4glasses of water
Salt
Jaggery or sugar 2 tbsp
Seasoning:mustard seeds,methi seeds
Each half spoon.
Red mirchi 3 nos
(made in to slits)
Green mirchi 3 to 4 nos
Curry leaves
For thickness:
2 tbsp rice flour or besan flour
Method:
Place a pan on the stove add seasoning to it.After they splutter,add chopped onions,green chillies and curry leaves and fry for 3 to 4 mins. Then add tamarind water,salt jaggery and boil it.The tamarind water should be boiled
for atleast 10 mins after boiling starts.Then see the onion pieces turn soft and transculent .Then add 2 tbsp of flour with 1/2 cup of water to the pulusu and let it boil in low flame for another 10 minutes.Switch it off..When there are no veggies  handy for pulusu i prepare this.This is a combination with Pattolli..

DHANIYA-MAJJIGA PULUSU

DHANIYA-MAJJIGA PULUSU
Dhaniyala majjiga pulusu is a soft dish,we use dhaniyala rasam in the end..Ava pettina majjiga pulusu is yummy and strong and not suitable for acedic patients,as it causes burning sensation.But this variety of majjiga pulusu is a soft one,which goes with elders and children also..
Materials:
Butter milk 6 cups
Salt
Besan powder 3 to 4 tbsp
Green chillies 6 nos.slits
Curry leaves
Kothmeer leaves
Chopped bottle gourd pieces 1 cup
Bottle gourd peeled and chopped in to
small pieces.
Bhendi pieces 1 cup

Seasoning:
Oil 2 tbsp
Mustardseeds 1/2  tsp
Jeera1/2 tsp
Red chillies 4 nos.slits
For dhaniya:
Place 3to 4  tbsps of dhaniya in small wet grinder,
add 1/2 cup of water and blend /grind
thoroughly, into juice,
a very thin consistancy.Keep aside.
Method:
Place a pan on the stove add oil to it.
After the oil is heated add red chilli slits,mustard
and jeera,let them splutter. Then add green chilli
slits,curry leaves,and chopped bottle gourd pieces
and bhendi pieces.Now pour 1 1/2  cups of water
and cook them in a low flame,until they are soft..
In the meanwhile,mix besan powder in the butter milk,
and now pour the butter milk in to the pan ,in
which the chopped pieces are boiling.Add salt ,and
let them boil in low flame.It will take more than
20 min to boil ..If the flame is on high the butter milk
will spill over.Swich off after it is boiled and thickened..
Then immediately strain the dhaniya juice in to the majjiga
pulusu,mix well.Add kothmeer and transfer in to a bowl.
It will be settled and yummy to eat with hot rice after

half an hour..

PESARA KATTU & KANDI KATTU

PESARA KATTU
Usually after a fever or so,for 2 to 3 days of fasting,doctors recommend a light food to be given,which can be easily digested to the patient..then here is such light food, which is very lighter.
Materials:
Cook yellow moong dal or tur dal after washing it thouroughly well.Seperate the  water above  the cooked daal in to a seperate bowl.Add salt to it.Place a pan for seasoning on the stove,with 2 tsp oil init. Add 1/2 sp jeera 2 redchilli slits,hing and curry leaves.After they splutter add the seasoning in to the bowl and bring to a boil..after boiling 3 to 5 mins switch off.
No need of adding tamarind  as if u add tamarind it will become a rasam.But u can add tamarind if u want to.This dish is very light and a well known recipe from our ancestors time of our grand fathers and grand mothers.If it is done with water over the cooked tur daal it is called as kandhi kattu,and if it is done with water above the cooked moong daal it is called as pesara kattu.
Kandhi kattu is recommended for supper time,and pesara kattu for dinner time..
KANDI KATTU:

With toor dal water.

It can be drunk as daal soup also..

PAKODAS MAJJIGA PULUSU

MAJJIGA PULUSU
Its called as pakodalu vesina majjiga pulusu,and its similar to punjabi khadi..Just have a look at the method of preperation..
Materials:
Sour curds 2 cups
churned in to butter milk by adding 2 to  3 cups of water
Salt
Chilli powder 1 to 2 tsp
Haldhi 1/2 tsp
Amchur powder 1 tsp
Besan powder 3 tbsp
For seasoning:
Oil 1 tbsp
Mustard seeds 1 tsp
Jeera 1/2 tsp
Redchilli 1 no .slits
Green chillies.3 nos.slits
Curry leaves
Ginger paste 1/4 tsp
Take buttermilk in a bowl,add salt,chilli powder,haldhi,amchur powder,mix well.Then add 3 tbsp of besan powder and mix thoroughly well.Place the bowl on the stove  in low flame..Next place a kadai on other stove add 1 tbsp oil to it.Next add mustard seeds,jeera,redchilli slits,after they pop well add green chilli slits,curry leaves ,and ginger paste.Saute well.After they are done,add the seasoning to the buttermilk mixture and boil in low flame,till it starts boiling.
When the boiling starts,add the fried pakodas..

For pakodas:
Besan powder 1 cup
Salt
Red chilli powder 1 tsp
Chopped corriander
Chopped onion
Ajvain or vamu 1/4 tsp
Ginger paste 1/2 tsp
Mix all these items into a paste adding water slowly.See that the consistancy
of the batter should be equal to bajjis batter.Then deep fry in the oil placing the batter with a spoon , as if we do for bajjis. Deep fry till brown and take off from the oil and place on a tissue paper.
Oil for deep fry
Now add the fried pakodas to the butter milk mixture and let it boil for 10 more mins in low flame..
Garnish with chopped corriander leaves..Tastes yummy with hot rice.

TOMATO- PAPPUPULUSU

TOMATO-PAPPUPULUSU

We can do varieties with toor daal.One such is pappupulusu with tomatoes.On auspicious days when no onion- no garlic variety is required then one can opt for this variety.
Materials:

• Toor dal -1 cup
• Tamarind juice
• Salt
• Tomatoes 4 nos -Washed and chopped
• Corriander leaves

For seasoning:

• Mustard seeds 1 tsp
• Jeera 1/2 tsp
• Red chilli 3 nos
• Green chillies 4 nos -Chillies are made in to slits
• Hing a pinch
• Haldhi a pinch
• Curry leaves
• Oil 1 to 1 1/2 tbsp

Powder:

• 1/2 tsp channa daal
• 1/2 tsp un cooked rice
• Redchilli 1 no
• Dhannia 1/2 tsp

Roast these 4 items and make a coarse powder

 

Method:

• Roast the toor dal to light brown colour. Then wash it and pressure cook it until 3 whistles and keep it aside.
• Take a pan on the stove,add oil to it. After the oil is heated,add mustard seeds ,jeera, redchilli slits and allow to pop,next add green chilli slits,curry leaves hing,and haldhi.Fry it.
• Now add tamarind juice, chopped tomatoes, cooked daal, prepared powder and salt to taste.
• Now mix well.Let it cook and boil .
• After it is fully boiled add chopped corriander leaves and switch off.Serve hot.

 

TOMATO -PESARA  PAPPU PULUSU:
we can do pesara pappu pulusu also in the same manner,with moong daal.

AAKAKARAKAYA PULUSU

AAKAKARA KAYA PULUSU
Aakakarakaya /Taesel gourd, found in the months between july to november ,is a tasty vegetable,and is also called as Adavi kakarakaya in some places .We can make varieties with this veggie.Aakarakaya pulusu is one variety as such made in Andhra..
Materials:
Aakakarakaya pieces 2 cups
Chopped in to large pieces
Onion pieces (chopped) 1 cup
Green chillie slits of-  6 to 8 nos
Salt
Tamarind juice 6 cups

Made with a big lime sized tamarind
Jaggery or salt 2 tbsp
Rice flour  2 to 3 tbsp
For tampering:
Oil 2 tbsp
Mustard seeds 1 tsp
Methi seeds a pinch
Red chilli slits of 4 nos
Method:
Place a kadai on the stove,add 2 tbsp of oil to it.
After the oil is heated add mustard seeds ,methi seeds,redchilli slits,and after they pop up ,add aakakarakaya pieces and onion pieces together and saute well..After they are fried to a little brown and onion pieces turn transculent,
then add the prepared tamarind juice in the same kadai. .Add

green chilli slits,jaggery or sugar,and let all the items boil together.After they are boiled add salt.Lastly add 1 cup of water to the rice flour,mix well without lumps,and add the water to the kadai..Let it boil in low flame for about 5 mins.It will bind and gives thickness to pulusu.Transfer into a serving bowl and serve hot..Ideal with hot rice with a dallop of ghee..

U can add jaggery or red or green chillies and salt as per ur taste..

KAKARAKAYA PULUSU

KAKARAKAYA PULUSU---(TELANAGANA VANTAKAM)
MATERIALS:
Bitter gourd-kakarakaya chopped 1 cup
Chopped onions-1/2 cup
Tamarind juice(as per your taste)
Nuvvu pappu powder-1tsp
Methi powder-1/4th tsp
Karam powder-1/2 tsp
Bellam-2tbsp
Dhania powder 1/4 tsp
Curry leaves
Ginger garlic paste(optional)-1/4 th tsp
Salt
Oil  2tbsp
Jeera 1/4th tsp
Haldi a pinch

METHOD:
Place a pan ,add 1 tbsp oil,add mustard seeds,jeera ,chopeed onions and a pinch of haldhi,one by one ,stirring in the meanwhile.After 2 min add chopped bitter gourd kakarakaya and fry them for 5 min,in low to med flame till brown colour.Now add tamarind juice(extract juice from a big lime sized tamarind) to the pan,then add red chillie powder,dhania powder,salt ,jaggery and let it boil for 20 mins in low flame.
Mean while place a kadai and fry 2 tsps nuvvulu and one red chilli,fry till brown,switch off the stove.Let it cool,then dry grind the fried sesame seeds in to dry powder.
After boiling well the kakarakaya pulusu thickens,then add nuvvula podi and methi powder and curry leaves.Then let it boil in low flame for another 5 mins then switch it off.

This kakara kaya pulusu differs very much from the one we make in coastal andhra side.But we can make it as a variety..

Source:
Bhogaraju Lakshmi. M.,
Manuguru,
Kahammam dist.

MENTHI MAJJIGA

MENTHI MAJJIGA

Method:
Butter milk-2 cups
(buttermilk of a day before)
Salt to taste
Tampering:
Oil 2 to 3 tsp
Mustard seeds 1/2 tsp
Methi seeds 1/4  tsp
Red chilli 1 no ( slits)
Green chillie 4 to 5 nos(slits)
Onion 1 no small(chopped finely)
Hing a pinch

Curry leaves a few.
Method:
Take either 2 cups of curds or 2 cups of butter milk in a bowl.
Add salt to it,and keep aside.
Place a pan,on the stove for seasoning.
Add oil to it,after heating add mustard seeds,methi seeds,red and green chilli slits
and chopped onion pieces,curry leaves and hing,saute well.
Remove from fire after done,and mix well the curds ,and serve with rice.
Note:
This can be done  with  butter milk.
A substitute which can be made of rasam..In our families we substitute this for rasam......

Nimma Charu (LIME RASAM)

NIMMAKAYA CHARU
:
MATERIALS:
Tur daal 1/2 cup(pressure cooked and mashed well in to a paste)
Salt to taste
Add 3 cups of Water to the mashed daal,add Salt and keep it aside.
Lime Juice -2 to 3 spoons
Curry Leaves
Green chillies 3 to 4 nos (slits)

SEASONING:
Oil 2 tsp
Mustard seeds half spoon
Jeera half spoon
Hing a pinch
Haldi a pinch
METHOD:
pLACE  Small Kadai for Seasoning on the stove, add Oil to it,after heating,add Mustard seeds,Jeera,Curry leaves and Hing ,after spluttering  add the mashed daal along with water to the Kadai. Let it boil for a few minutes.Then switch off the stove and add the Lime Juice to the Rasam,and cover with a lid.

Compulsorily the stove should be Off before adding the Lime Juice to the Rasam,or else it will turn Bitter if it is boiled after adding Lime Juice.

A very light Dish ideal when the other items in the Lunch or Dinner are Heavy .

MAMIDIKAYA CHARU(RAW MANGO RASAM)

MAMIDIKAYA CHARU:
Mamidi Kaya Charu  and Nuvvula Podi is a great combination and is definately a Feast for Food Lovers.
Materials:
Mango(raw) pulla mamidikaya-1 no
(Peel off the mango,slice cut them into pieces,pressure cook them and mash with 3 glasses of Water.Add Salt to taste and keep it aside.Now we must Season it.
Place  a Kadai on the flame,add 1 to 2 tsp of Oil and heat it.Now add Mustard seeds,Jeera, Red chillie slits ,Hing,,Haldi,when it splutters add Green chillie slits and Curry leaves.Now add already prepared Mango Juice to this and boil.Lastly add 1/2 spoon of Sugar and boil for 1 to 2 minutes and switch off the stove.

Serve hot with Nuvvula podi.
SOURCE: My Cousin M.Lakshmi of Nellore.
Sufficient for 2 nos.
Preperation time -2o mins
Cooking time-20 mins

KAKARA KAYA PULUSU(BITTER GOURD)

Kakarakaya pulusu:

Though kakarakaya( bitter gourd) is bitter to taste,but is a good food for especially Diabetics. Sugar patients can reduce the sugar level which we use in this item.Or else Sugar can be omitted ,but its a variety food item.
Materials:
Bitter gourd 2 nos(medium)
Onions 4 nos
Tamarind paste4 to 5 tea spoons
Salt to taste
Rice flour (for thickening) 3 spoons
Jaggery or sugar 4 to 5 sp
Seasoning:
Oil 2 tsp
Mustard seeds half sp
Menthulu a pinch
Red Mirchi 3 to 4 nos
Green Mirchi 4 nos slits
Method:
Chop Bitter Gourd and Onions in to small pieces.Place Kadai on the Stove,add Oil and fry Onion & Bitter Gourd pieces for 5 mins until light brown.Add 4 to 5 cups of water to the Tamarind Paste,mix it well.Now add the Tamarind Juice to the kadai and also add the seasoning to it.Then add Jaggery and Salt to it.Let it boil till 10 to 15 mins in medium fire.Lastly take 3 sps of Rice Flour add a cup of water to it,mix well, then add the rice flour mix to the Kadai.Turn the Stove to  low flame  and boil for 5 more mins ,then switch it off.
No Garnishing is required to this.
If more Jaggery or Sugar is added it is a ffine combination even with Curd Rice.For children more Sugar can be added.

THOTAKURA MAJJIGA PULUSU

THOTAKURA AVA PETTINA MAJJIGA PULUSU:
Butter milk4 cups(maajjiga lo 3 spoons besan sanaga pindi kalipi pakkana unchukovali)
Tamarind paste 1 spoon
Chopped Vegetables(vankaya, sorakaya, bhenda kaya cut chesi unchukovali) or Thota kura chopped(leafy vegetable)
we can prepare majjiga pulusu either with chopped vegetables or chopped thota kura,procedure is the same.Here i did it with chopped thotakura.
Salt as per taste
For Tampering:
Mustard seeds half spoon
Red mirchi 2 nos made into slits
Green mirchi 5 to 6 slits
Curry leaves and Kothimeer
Oil 2 spoons

For Ava Mixture:
Mustard seeds 1 spoon Red mirchi 1 no
Haldi a pinch
Salt a pinch

Method:
Place a vessel on the stove,and add oil,mustard seeds,lal mirch slits and green mirchi slits, after spluttering add half cup water and also Tamarind paste  to it.Then also add the chopped vegetables  or(chopped thota kura)curry leaves to it.Let the vegetables or leafy vegetable be cooked by the water in a low flame upto 10 minutes.Then the  butter milk (besan powder mixed in the butter milk) should be added into the vessel ,and salt also should be added and cooked in low flame until it is done.
(Boil until the veg are cooked,it may take upto 20 mins ,as the pulusu is cooked in low fire)

Majjiga pulusu ,flame high lo unte pongi pothundhi,kabatti low flame lone udakali..Boil ayyaka oka 5 mins unchi udakanichhi switch off cheseyandi. Then add the AVA mixture in to the pulusu.Garnish with Kothimeer.
I prepare this atleast once in 10 days in my home..

SAMBAR WITH ONIONS

SAMBAR:
Tur dal-1 cup(slightly fry daal for 3 to 4  mins on a low fire.And pressure cook the daal in to a paste and keep aside)
Tamarind paste or Tamarind juice( made from a lime sized tamarind)
Tomatoes-1 large chopped
Onions2 nos med size slits
Green chillies-4 to 5 nos
Corriander leaves
Curry leaves
Salt to taste
Sambhar powder 2 to 3 spoons
For Seasoning:
Mustard seeds half spoon
Fenugreek seeds 1 pinch
Red mirchi 2 nos
Green mirchi 4 to 5 nos
Asaefotida or Garlic flakes(optional)
Oil 2 to 3 spoons
Method:
Place a Kadai on Stove,medium  flame,after heating add seasoning items including
Chillies ,and after it splutters ,minimize the flame to low,and add Onion and Tomato pieces.Saute for a few minutes,then add Tamarind Juice in to the kadai and also add Salt.Let it boil.When it started boiling add cooked dal ,allow it to boil for another 5 mins in low fire.Then lastly add 3 spoons Sambar Powder to half cup of water.Stir, and slowly add the mixture to the boiling sambar.Let it boil for another 5 mins ,add Curry and Corriander leaves.
   Lastly garnish with Corriander and Curry leaves and Mustard seeds.

Serve hot with Rice or Chappathis or even Tiffins like Dosa and Idlis.

THOTA KURA AVA PETTINA PULUSU/BACHHALI KURA AVA PETTINA PULUSU

THOTA KURA AVA PETTINA PULUSU:




There are many varieties we can make with thotakura.Here is one recipe which we can eat with rice or chhappathis.Especially people of THUGO JILLA(EAST GODAVARI) PEOPLE,make many dishes with ava.



Ingredients:



Thota kura -A leafy vegetable, wash properly and cut into small pieces.And boil in a low fire with lid on with very small amount of water.To retain the loss of

nutrients evaporating we use very less water.After it is cooked keep it aside.

Tamarind juice-approximately prepare with 3 glasses of water from a lime sized tamarind.

Salt to taste.

3 spoons rice flour(add half cup of water to it and keep aside).



Seasoning:

2 tsp oil,

3 red chillies,

4 green chillies



AVA mixture:

Grind one tea spoon of mustard seeds, with a red chillie, a pinch haldi,a pinch salt, with 4 spoons water.Keep it aside.

Method:

place a kadai ,for seasoning,add oil,mustard ,and chillies pieces.When

splutters add tamarind juice, and boiled thotakura leafy vegetable ,and salt and boil it,in med fire.

Let it boil atleast for 10 to 15 minutes,after it is boiled and cooked add the rice flour water mixture,to the pulusu.Let it boil for another 5 minutes.After it is cooked,switch off the stove.

Then add the AVA mixture(paste) to the pulusu,then thoroughly mix it and keep it covered with a lid aside.


If at all you require it more spicy add  1 to r more chillies.
But to enjoy the taste and aroma of ava pettina dishes,eat only one hour after cooking it..


BACHHALI KURA AVA PETTINA PULUSU:

Here is the picture of bachhali kura pulusu,every thing is the same proceedure.These areone of the Thugo zilla  recipes which i often prepare for my family.

PAPPU PULUSU

PAPPU PULUSU:


Ingredients:

Turdal fried on a low flame for 5 mins, after that ithas to be cooked well,the cooked dal will be mashed and kept aside.

Tamarind juice-4 glasses.(juice made with a lime sized tamarind according to your taste.

Green chillies 6 nos

Onions-big size 2 nos.slit into pieces

Garlic- to taste

sugar half spoon

haldi a pinch

Seasoning:

Oil-2 tbsp

Mustard-half spoon

Fenugreek seeds-a pinch

Asafoetida-a pinch

Red mirch-2 nos

Curry leaves

Method:

Keep a kadai add seasoning,after it splutters add onion pieces garlic pieces,saute in low fire for 5 mins,then add tamarind juice,green chillies,garlic pods,curry leaves corriander leaves,haldi,sugar ,salt.Let it boil for 10 mins,lastly add boiled and mashed dal paste,let it boil for another10 mins.switch it off.Garnishing can be done with corriander leaves.For better results vcooking can be done in low to medium heat.

Can be taken with rice, chhappathi,or even idli dosa.If sambhar powder is also added it can become a sambhar.

This one is prepared by me ,i often do this pulusu for my family ,as this one is evergreen..