Nuvvula (sesame) Pachipulusu

Ingredients:

Pappu Charu-2

Ingredients:

Toor dal :  1/2 cup
Tomato : 1 medium size
Tamarind : 1 small lemon size
Cumin powder :1 tsp
Methi powder : 1/2 tsp
Pepper powder : 1/2 tsp
Chilli powder : 1.5 spoon
Dhania powder : 1 spoon
Turmeric : 1/2 tsp
Salt : to taste
Ghee : 1spn (optional)

Tempering:

Oil : 3 spoons
Mustard seeds : 1 spoon
Cumin seeds : 1 spoon
Curry leaves: handful
Red chillies : 3 broken
Hing : 1/4 tsp
Cilantro : handful finely cut

Method:

1. Wash dal well and pressure cook along with tomato until well cooked.
2. Crush garlic along with cumin, methi and pepper powder. Keep it aside.
3. Heat oil in a pan.
4. Add mustard seeds, let it pop.
5. Add cumin seeds, let it splutter.
6. Add curry leaves, broken red chillies, hing and the mix from step 2. Mix well.
7. Add dal to the above mixture.
8. Add enough water to get the required consistency. Mix well.
9. Add chilli, dhania powder, turmeric, tamarind extract, salt and mix well.
10. Now let it cook on lower flame until froth is seen. Do not boil the charu. The taste will be different.
11. Taste it and adjust the spices to taste.
12. Garnish with cilantro. Switch off the stove.
13. Top it with ghee.

Peanut Pachipulusu

Ingredients:

Water : 1000 ml/1 lt
tamarind: big lemon size (soak in water and extract pulp)
Onion : 1 small (finely cut)
Cilantro : 1/2 cup cut
Oil : 1.5 tsp
Salt : 1tsp
Mustard seeds: 1 tsp
Cumin seeds : 1tsp
Cumin powder : 1/2 tsp
Pepper powder : 1/2 tsp
Methi powder : 1/3 tsp
Chilli powder - 1 tsp
Dhania powder - 1 tsp
Sugar - a pinch
Peanut powder : 2 spns


Method:

1. Mix the tamarind extract in water well.
2. Add salt, chilli, dhania, sugar, cumin, pepper and methi powder.
3. Heat oil in a pan.
4. Add mustard and cumin seeds. Let it splutter.
5. Add cilantro and onion. Let it cook few min.
6. Add Tamarind water and cook for few min.
7. Add peanut powder. Mix well. Let it cook until nice froth is seen.

Carrot Sambar

Ingredients:

Toor dal :  1/2 cup
Tomato : 1 medium size
Carrots: 1 lb
Tamarind : 1 small lemon size
Cumin powder :1 tsp
Methi powder : 1/2 tsp
Chilli powder : 1.5 spoon
Dhania powder : 1 spoon
Turmeric : 1/2 tsp
Salt : to taste

Tempering:

Oil : 3 spoons
Mustard seeds : 1 spoon
Cumin seeds : 1 spoon
Urad dal: 1 spoon
Methi seeds: 1 tsp
Curry leaves: handful
Onion : 1 medium size finely cut
Red chillies : 3 broken
Tomato : 1 medium size cut
Hing : 1/4 tsp
Cilantro ; handful finely cut

Method:

1. Wash dal well and pressure cook along with tomato until well cooked. While dal is getting cooked, do    the below steps.
2. heat oil in a pan.
3. Add mustard seeds, let it pop.
4. Add cumin seeds, let it splutter.
5. Add urad dal, let it turn brown.
6. Add methi seeds, let it turn brown.
7. Add curry leaves, broken red chillies, hing. Mix well.
8. Add onion, tomato. Saute it.
9. Add carrot (cut length wise/rounds). Mix well. Let it cook for 5 min. By this time, dal should be cooked.
10. Add dal to the above mixture.
11. Add enough water to get the required consistency. Mix well.

12. Add chilli, dhania powder, turmeric, jeera powder, methi powder, tamarind extract, salt and mix well.
13. Now let it cook for at least 20 -25 min in lower flame.
14. Taste it and adjust the spices to taste.
15. Garnish with cilantro. Switch off the stove.

Pappu Charu

Ingredients:

Moong dal :  1/2 cup
Tomato : 1 medium size

Tamarind : 1 small lemon size
Cumin powder :1 tsp
Methi powder : 1/2 tsp
Pepper powder : 1/2 tsp
Chilli powder : 1.5 spoon
Dhania powder : 1 spoon
Turmeric : 1/2 tsp
Salt : to taste

Tempering:

Oil : 3 spoons
Mustard seeds : 1 spoon
Cumin seeds : 1 spoon
Urad dal: 1 spoon
Methi seeds: 1 tsp
Curry leaves: handful

Red chillies : 3 broken

Hing : 1/4 tsp
Cilantro ; handful finely cut

Method:

1. Wash dal well and pressure cook along with tomato until well cooked.
2. Crush garlic along with cumin, methi and pepper powder. Keep it aside.
3. heat oil in a pan.
4. Add mustard seeds, let it pop.
5. Add cumin seeds, let it splutter.
6. Add urad dal, let it turn brown.
7. Add methi seeds, let it turn brown.
8. Add curry leaves, broken red chillies, hing and the mix from step 2. Mix well.

9. Add dal to the above mixture.
10. Add enough water to get the required consistency. Mix well.

11. Add chilli, dhania powder, turmeric, tamarind extract, salt and mix well.
12. Now let it cook on lower flame until froth is seen. Do not boil the charu. The taste will be different.
13. Taste it and adjust the spices to taste.
14. Garnish with cilantro. Switch off the stove.

Miriyaala/Pepper Rasam

Ingredients:

Water : 1000 ml/1 ltr
tamarind: big lemon size (soak in water and extract pulp)
Red chillies : 7 (broken)
Garlic - 3 pods (crushed)
Cilantro : 1/2 cup cut
Oil : 1.5 tsp
Salt : 1tsp
Mustard seeds: 1 tsp
Cumin seeds : 1tsp
Pepper powder : 1/2 tsp
Cumin powder : 1/2 tsp
Methi powder : 1/3 tsp
Chilli powder - 1/2 tsp
Dhania powder - 1 tsp
Sugar - a pinch


Method:

Mix the tamarind extract in water well.
Add salt, chilli, dhania, sugar, cumin and methi powder.
Heat oil in a pan.
Add mustard and cumin seeds. Let it splutter.
Add cilantro, pepper powder broken red chillies and crushed garlic. Let it cook few min.
Add Tamarind water and cook for few min.

This rasam can be made when suffering from cold/recovering from fever. Can be made on a regular day as well :-)

Jilakara pachipulusu

Ingredients:

Water : 1000 ml/1 lt
tamarind: big lemon size (soak in water and extract pulp)
Onion : 1 small (finely cut)
Cilantro : 1/2 cup cut
Oil : 1.5 tsp
Salt : 1tsp
Mustard seeds: 1 tsp
Cumin seeds : 1tsp
Cumin powder : 1/2 tsp
Methi powder : 1/3 tsp
Chilli powder - 1 tsp
Dhania powder - 1 tsp
Sugar - a pinch

Method:

1. Mix the tamarind extract in water well.
2. Add salt, chilli, dhania, sugar, cumin and methi powder.
3. Heat oil in a pan.
4. Add mustard and cumin seeds. Let it splutter.
5. Add cilantro and onion. Let it cook few min.
6. Add Tamarind water and cook for few min.

Note: Having this with rice in winter season really tastes good.

Tomato Rasam

Ingredients:

Water : 1000 ml/1 lt
Tomatoes : 2 big
tamarind: small lemon size
Garlic : 2 pods (crushed)
Cilantro : 1/2 cup cut
Oil : 1.5 tsp
Salt : 1tsp
Mustard seeds: 1 tsp
Cumin seeds : 1tsp
Cumin powder : 1/2 tsp
Methi powder : 1/3 tsp
Pepper powder : 1/3 tsp
Chilli powder - 1 tsp
Dhania powder - 1 tsp
Curry leaves - 2 twigs
red chillies - 2 (broken)
Sugar - a pinch


Method:

Cook tomatoes, tamarind in microwave by adding little water.
Mix the tomato mixture by hand properly and add specified water.
Add salt, chilli, dhania, sugar, cumin and methi powder to the above mixture.
Heat oil in a pan.
Add mustard and cumin seeds. Let it splutter.
Add cilantro, garlic, pepper, curry leaves and red chillies. Mix them properly.
Add tomato water and cook for few min.

Tip: You can add spoon ghee to enhance the flavor.