panasapottu kura.

sapottu called as Jackfruit,is nicely choppinto small pieces and available in Andhra Pradesh area.Or else its found in vegetable market.

INGREDIENTS:-Panasapottu 250 gms,
tamarind paste 1 spoon or a lemon sized tamarind juice made with ,
salt to taste,
SEASONING -oil 3 sp,
mustard seeds half sp,fenu greek menthulu 1 pinch,urad dal half sp,bengal gram dal half sp,lal mirchi 2 to 3 made into pieces,asaefoetida 1 pinch,green chillies 2 small made into pieces,curry leaves,ginger made into small pieces 1 spoon .
AVA PETTADINIKI-mustard seeds 1 teaspoon,a pinch turmeric powder,a pinch salt,1 green chilli.(These 4 nos are made into a thick paste in a mixie by adding a spoon of water) and kept aside.
METHOD:Boil cook panasa pottu,(washed),with tamarind paste with 2 glasses of water,in a pressure cooker.(3 whistles).swich it off.Then open it after 15 mins,add 1 spoon salt to the boiled curry mixture,keep it aside for 20 mins.The salt will be absorbed by the mixture.Then remove the excess water by draining it.
Take a kadai ,add oil for seasoning ,and add bengal gram , urad dal,mustard seeds ,fenugreek seeds,lal mirchi ,after it splutters add curry leaves green chilli pieces,ginger pieces,after 2 mins of spluttering ,add panasapottu boiled mixture to it.Keep the stove in low heat,mix the curry well. After 3 to 5 mins switch the stove off.
After 2 mins add ava mixture paste which was kept aside(the paste of mustard seeds,haldi,salt and chillie)to the curry..leave it to settle..
yummy taste if eaten with rice.
This curry i prepare atleast once in my kitchen,being ours is a family who is habituated to eat only traditional dishes.

Cooking is an Art...

Cooking is an Art.Cooking  involves the knowledge and use of skills and techniques,how to plan menu and safely organize the food preperation within Budget and Accurate Time..
Especially the South Vegetarian dishes hot, spicy,and mouth watering are very good for health.We in Andhra make Curries,very spicy,whom we call AVA PETTINA KURALU.the Mustard seeds, Fenugreek,Jeera,Asafoetida,Pepper,which we use in them makes the Digestion properly and cures all the ailments if any.
The Sambars.Pulusulu,very tasty . Rasams cures from Cold and Phlegm problems..The measurements given in the Receipes are according to my Family Tastes.You may increase or decrease the
Salt ,Karam hot n spicy and usage of Tamarind in the Dishes according to your Taste...

corriander or kothhimeera charu

SIMPLE RASAM:
Place a pan on the stove ,add oil 2 tsp to it.When it gets heated add mustard seeds,jeera,redchillies,curry leaves.
After it starts spluttering add chopped onion pieces of 1 medium sized onion.
Fry for 4 to 5 min,then add water of 4 glasses ,tamarind paste,salt, a pinch sugar and kothmeer.
Next grind 4 to 5 garlic flakes with dhania 2 tsp and 2 tsp of jeera and add the powder to the rasam and let it boil.
This is a simple charu which will be very light  dish to eat.

 KOTHHIMERA CHARU:
This method of rasam is very light,after a heavy dinner outside,next day i make this rasam,so light,and easily digested.for this rasam we dont need any rasam powder,but if u insist you can add any of the 2 given recipes for rasam powders.

method:the method is the same as given above for other types of rasam(not mysore rasam),but i dont add rasam powder, and instead of it i add more corriander leaves..

drumstick rasam: for this type also i dont add rasam powder,but i add 9 to 10 pieces of drumsticks.and every thing is the same as above.