RADDISH PULUSU

RADDISH PULUSU
INGREDIENTS

Radish - 3 nos
Tamarind puree - 2 tsp
Green Chillies - 2 nos
Redchillies - 3 - 4 nos
Salt - 2 tsp
Redchilly powder - 1 tsp
Garlic pods - 3 nos
Oil - 1 tbsp
Water - 4 cups
Turmeric - a pinch of it
Corn powder - 1 tbsp

PREPARATION

Cut raddish in circular shape and pressure cook for 2 whistles. Heat oil in a pan and put tadka . Then add the cooked raddish and cook for a while. Now add the tamarind puree to the water and add the water to the raddish . Add salt , turmeric , redchilly powder and cook for 5 min. Take 1/2 cup of water and add corn powder to it and mix well . Transfer the mix into the pulusu and bring to boil. Mix well and cook for 5 min.





Heat oil in a pan and add chopped garlic pods and add t0 the pulusu . Now it is ready to be served with hot rice .

MAJJIGA PULUSU // BUTTERMILK STEW

Majjiga pulusu made of buttermilk and bottle gourd and tomato goes very well as a side dish .
I strongly feel it bring very good taste to Khichdi .

MAJJIGA PULUSU
INGREDIENTS

Buttermilk - 1/2 l

Chana dal / besan - 1 cup

Bottle Gourd pieces - 1 cup

Tomato pieces - 1/2 cup

Curry leaves - 1/2 bunch

Coriander leaves - 1/2 bunch

Oil - 1 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Fenugreek seeds - 1 tsp

Redchilly powder - 1 tsp

Asfoetida - 1/2 tsp

Turmeric - a pinch of it

Ginger pieces - 1/2 tsp

Water - 1 cup

PREPARATION

In a container take butter milk and add 1 cup of well mixed chanadal in water paste and beat well to form a nice mixture of besan and buttermilk also add a pinch of turmeric to this.

Now heat oil in a pan and put tadka or popu along with asfoetida and ginger pieces.

Microwave cook vegetables for 5 min. Add these vegetables to the popu and mix well .

Now add the buttermilk little and let it come to a boil. Meanwhile add salt , curry leaves , and red chilly powder .

Keep adding the buttermilk and bring it to boil , add coriander . Serve hot with Khichdi ....

BENDAKAI PULUSU

Pulusu is a famous item which can be made with ease with some vegetables . For bendakai pulusu we require bendakai and onions.

INGREDIENTS

Bendakai / bhendi - 1/4 kg

Onions - 2 nos

Besan - 1 tbsp

Water - 5 cups

Tamarind paste - 1tbsp

Salt - 2 tsp

Redchilli powder - 1 tsp

Turmeric - pinch of it

Asfoetida - pinch of it

Oil - 1 tbsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/2 tsp

Jeera - 1 tsp

Curry leaves - 6 leaves

PREPARATION

Cut bhendi into small pieces also the onions.

Take a pan and heat oil and add mustard , jeera and fenugreek seeds with asfoetida ( hing )till they sizzle and add curry leaves , bhendi pieces and onion slices and fry for some time.Keep a lid and let the vegetables get soft .Then add salt , turmeric and red chilli powder and fry for a minute .

Now take 5 cups of water and add tamarind puree to it mix it well and add to the bhendi and onion fried in the pan.

Boil the pulusu for some time in a high flame . Once u test the bhendi pieces and onions are cooked , simmer and add 1 tbsp of besan in a 4 tbsp of water making it into fine paste stirring well. Add a small piece of jaggery if desired . And decorate with coriander. Ready to serve hot with rice.

SOUTH INDIAN SAMBAR

Sambar is a very important food item with out which the feast is not complete.....


Ingredients:

Toor Dal - 3 - 4 cups
Bottle gourd - 1 cup
Tomato - 1
Onion - 1
Curry leaves - as per wish
Coconut powder - 2 tbsp
Sambar Powder - 3 tbsp
Coriander Powder - 1tbsp
Oil - 1 tbsp
asfoetida - 1 tsp
Tamarind paste - 2 tbsp
Garlic - 2 pods
Garlic paste - 1/2 tbsp
Mustard seeds, cumin seeds , methi seeds- 1tsp each
Red chillies - 4-5 no
Water- 1/2 l
Turmeric powder - 2 tsp
Salt- 3 tbsp
Coriander - 1/2 bunch

Preparation

Cook toor dal pouring enough water in a pressure cooker along with the vegetables.
In a pan put oil and heat it. Add mustard seeds , cumin seeds and methi till they are burst and add asfoetida to it . Then add garlic paste and fry for some time along with garlic pieces. Once they are red add red chillies too .Here the flame should be moderate not too low nor too high. Then add the cooked vegetables and cook for a while. Now take the tamarind paste and mix it in about 1/2 l water . Add this to the vegetables. and increase the flame and bring it to boil. Simmer the flame.Now add sambar powder and coriander powder and bring it 2 boil increasing the flame. Add salt , turmeric powder , curry leaves and dry coconut powder. Now lower the flame and add dal well mashed made into a nice paste .
Mix well leave it in high flame for a few seconds. Now lower the flame and leave it for about 10 to 15 min. Now add coriander and curry leaves to serve with rice or idli as desired...
Serving size is for 20 people . So reduce the ingredients as per the requirement.