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Pepper rasam-2


Ingredients :

Pepper – 1 tbspoon

garlic — 6-7 flakes

red cilli – 4

tamarind — goose berry size

First crush pepper, garlic flakes and red chilli into coarse powder.

add oil to kadai and add mustard, jeera,curryleaves.

Now add crushed powder and fry it for 1-2 minutes on low flame.

Now add 3 cups of water , tamarind pulp, salt .

Boil well for 10min on low flame.

Switch off the stove and garnish with corriander leaves.

This rasam has becum favourite at our home recently…very spicy.

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Pepper Rasam-1


Tomato 2 medium
Onion 1 medium
Tamarind extract 1sp
Salt to taste
Black pepper powder 1/2 sp
Chopped Ginger garlic 1/2 sp
Cumin powder 1/4 sp
Coriander powder 1/4 sp
Chili powder 1/2 sp
Chopped cilantro 1/2 cup

For Seasoning / Tempering.
Cumin seeds 1/4sp
Mustard seeds 1/4 sp
Curry leaves 4
Red chili 1
Peppercorns 5
Oil 2 sps

Method:
In a pan add 5 cups of water, chopped tomato,onion, cilantro, ginger garlic, Salt and all dry powder masala’s.
Also add tamarind extract and mix well.
Boil well and now do seasoning and add it to boiled rasam.

In a small pan heat oil and add mustard, cumin, red chili, curry leaves and pepper corns.
Fry for a minute and add this to rasam.
Serve with hot rice.

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Majjiga chaaru/Majjiga pulusu


We call it as majjiga chaaru, but i came to know tht it is referred as majjiga pulusu too ….
This is very simple dish to prepare but very tasty…

Ingredients :

Curd – 250 gms.
oninion – one finely chopped
Green chillies – 3-4 finely chopped
turmeric – 1/2 teaspoon
jeera, mustradseeds, bengal gram etc for seasoning
salt for taste.

If the curd is not too hard then its better suited for this dish…ante koncham palacha ga unte better anna matha.

First finely chop the onion and green chillies.
Take a kadai and add 1 spoon of oil. Add jeera,mustard seeds, bengal gram, turmeric, curryleaves etc for seasoning.
Now add green chillies and onions to it. Fry it for 1-2 minutes.
Then switch off the stove and add curd to it.
Stir it properly and add salt for taste.
Garnish it with cilantro.
Now the tasty majjiga pulusu is ready and u can have it with rice.

pachi pulusu


Now this is not the gravy curry i am going to explain about. I am not sure how many of us would have heard of this but its still famous in my place and my mom use to prepare this especially in summer. We call it as pachi pulusu and in my husbands house they name it as chintha pulusu . Not sure how many synonyms it has…

This is very easy to prepare and dont even require the gas ;).

Ingredients :

  • One grated onion (cut into small pieces)
  • Three green chillies – cut them into small pieces
  • 3 glasses of water
  • Tamarind juice – 1 spoon ( i use the thick tamarind juice given by my mom. If you are soaking tamarind instantly and taking out the juice, probably u need to use more of it)
  • Jaggery – 3 spoons (crushed ones)
  • salt for taste

Take three glasses of water in a bowl and add grated onion & chillies. Add tamarind and jaggery to it. Salt for taste too. Meanwhile, prepare tadka (talimpu with jeera, mustrad seeds, curry leaves) in a pan and add to this pulusu. Keep it aside for 15min or so …such that onion pieces will soak for sumtime.

Anthey tasty pachi pulusu ready !!

I am lazy to take the snaps and upload them ..adantha cheyyali ante punyakalam ayipothundi ..so ilaa adjust ayipondii.