MAJJIGA CHARU/CHALLA CHARU

Source: MOM
Cuisine: South Indian, Andhra
Prep time: 7 mins
Cooking time: 5 MIN
Makes: 2-3 people

INGREDIENTS:

3 cups cour curd

2 to 3Green chillies

1/2 tbspn putnalu/dahlia

1/2 tbspn roasted peanuts

few sprngs corainder leaves

salt to taste

handful chopped onions

1/4 tspn turmeric

1/2 glass of water

PROCEDURE:

.Take a mixie jar add from greenchillies to salt make a powder add chopped onions for this just crush for 1 time dont make a paste do it coarsely.

2.Take a curd in to bowl add turmeric ,beat well add above coarse mixture,water mix it well adjust water,salt according to your consistency make a tadka for this challa charu by adding mustard,cuminseeds,curry leaves.Now your majjiga charu is reay to serve with rice.

It will cool the body.

BEERAKAYA NUVULA PULUSU(RIDEGOURD )

PREPARATION TME: 25 min

SERVINS: 3 ADULTS

INGREDEINTS:

3 medium Ridgegourd/beerakaya

1 small onion (finely chopped)

OIL 1 tbspn

1/4 tspn turmeric

salt to taste

1/4 tspn jaggery

small lemon size tamarind soaked in a water about 10 min

1ST POWDER:
1 TBSPN SESAME SEEDS/NUVULU

1 tbspn putnalu/papulu/dahlia
Fry sesame seeds with out oil let them cool down grind it along by adding putnalu/dahlia and make a fine powder.

2ND POWDER:
4 to 5 redchillies/redchilli powder

1 tspn corainder seeds

1 tspn cuminseeds

1/2 tbspn dry coconut powder

FRY above ingredints with a drop of oil and make a powder and keep it aside.

Now 2 powders are ready to make this rdgegourd pulusu.

PROCEDURE:

1. Peelout the skin of ridge gourd and cut them in to vertical slices and keep it aside.

2. Heated oil in a kadai add tempering add onions,ridgegourd pieces fry for 5 min

add half glass of water boiled it unitl it cooked then add tamarind

extract/juice,turmeric add that 2nd powder for 5 min add 1st powder ie(sesame

seed,putnalu powder dont add directly mix with a water add to that curry mix well

with out any lumps now add jaggery/sugar salt to taste ,boiled this pulusu for 1o min

3. if you want u can add required amount of water now Add corainder leaves bring it to boil another 10 min now switch off the stove

Now your BEERAKAYA NUVULA PULUSU(RIDEGOURD pulusu) is ready to eat hot rice with a drop oh ghee ummmm looks delicious

SAMBAR

serving : 4 ADULTS

PREPARATION TIME:25 MIN


Everybody is making sambar with their own recipes
by following store bought sambar powder,but here iam giving recipe of sambar powder we can make at home instantly this is mom recipe i would like to share with everone.This sambar recipe loves everyone in my family i hope my viwers also definatley like this. here are the ingredints;

1 cup toor dal

for veggies you can take as per your wish

2 carrots

1 potato

1/2 cup cauliflower

small cup green peas

small cup beans

1 onion (half onion you can use for making coarse paste remaining for boiled veggies)


1 mediumtomato

lemon size tamarind(soak in a water)

1/4 tspn turmeric

salt to taste

1/2 piece jaggery

few springs corainder leaves

4 garlic pods(2,tadka 2-for paste)

2 tbspn oil

FOR MAKING MASALA POWDER:

5 redchillies

1 tspn corainder seeds

1 tspn cuminseeds

1tspn channa,uraddal

6 methi seeds (4-making masala powder,2-for tadka)

1 tspn poppey seeds

1 tbspn coconut powder
TAKE a small pan add a drop of oil fry all above ingredints make a coarse powder by adding some half onion pieces,2 garlicpods,salt
and jaggery and keep it aside.This is sambar powder .

PROCEDURE:

1.Wash toordal add a pinch of turmeric,water and boil in a pressure cooker fo2 whistles and keep it aside.

2.IN the same cooker boil veggies by adding little bit salt.,and keep it aside.

If you cook at a time dal and veggies as per your convienient/time.

3.Take a medium boil add oil,mustards seeds,cuminseeds,curry leaves,2 methi

seeds,garlic Add chopped tomatoes,above masal paste fry for 2min then add

turmeric,corainder leaves,required amount of water,toor dal and veggies bring it to

boil for 15 min stir well on mean time ,switch off the stove.

Now SAMBAR recipe is ready to eat with rice along with a drop of ghee.

NIMMAKAYA RASAM(LEMON RASAM)

SERVES- ADULTS 3


PREPARATION TIME:15 MIN

INGREDIENTS:

Hand ful toor dal

2 to3 green chillies(cut in to vertical slits)

1/2 tspn black pepper powder

1/2 tspn cumin powder

salt to taste

corainder leaves

1 tbspn oil

1 tomato(finley chopped)

1 or 1/2 lemon(depends on ur size of lemon/sourness)

1/2 tbspn mustards,cuminseeds(for tadka)

few curry leaves.

1/4 tspn turmeric

PROCEDURE:

1. Wash and clean dal and keep in a cokeer for 2whistles.

2. Take a medium bowl add oil,mustards,cuminseeds,curryleaves,green chillies fry well

add chopped tomatoes,turmeric,salt,toor dal required amount of water bring them to boil for 1o min.

3.Finally add corainder leaves and switch off the stove squeeze lemon stir it well

Now your tasty lemon rasam/nimakayya rasam is ready to

eat with hot rice.It is good digestion for health. It is one of my favourite

rasam. enjoy...........I HOPE YOU DEFINATELY LIKE THIS RECIPE.

RAW MANGO PULUSU(MAMADIKAYA PULUSU)

SERVINGS:3 ADULTS

PREPARTION TIME:20 MIN

INGREDIENTS:

1 Medium size mango

4 to 5 redchillies

2 tspn channa dal

2 tspn urad dal

1 tspn corainder seeds

1 tspn cuminseeds

small piece of dry coconut.
Fry all above ingrdeints with out oil make a fine powder
and keep it aside.

1/4 tspn turmeric

salt to taste

1 tbspn oil

1 medium onion finley chopped

corainder leaves.

1/2 piece jaggery.

FOR TADKA:

MUSTARDS

CUMINSEEDS

CURRY LEAVES.

PREPARATION :

1.Wash and dry the mango and cut in to cubes.

2.Take a medium bowl add tbspn oil add mustards,cuminseeds,curryleaves, chopped

onions,chopped mangoes,turmeric cook until it boils after that add above dry spices

powder,salt,jaggery place a lid boil for another 10 min .Finally add corainder

leaves and switch off the stove.

Now tangy delicious mango pulusu is ready to eat

with rice. This is my moms recipe.

JEERA RASAM(JEELAKARA RASAM)

PRAPARATION TIME:15 MIN

INGREDIENTS:

Handful toordal

2 tspn jeera(cuminseed)

1/2 spn corainder powder

small piece of dry coconut

1/8 tspn turmeric

corainder leaves

salt to taste

4 redchillies

lemon size lemon(soaked in a water about15 min)

small piece of jaggery

1/2 tomato(optional)finley chopped.

seasoning:

mustard

cuminseeds

few springs curry leaves

pinch of hing.

1/2 whole red chilli.

PROCEDURE:

1.Take a bowl add toordal,cuminseeds,corainder powder,piece of coconut,turmeric,

redchillies,water boil in a cooker for 2 whistles.

2.After boiling let it cool down for a while blend in a mixie jar and make a fine paste.

3. Take tamarind pulp add to the above mixture.for this make a tadka add 1 tspn oil

add mustard,cuminseeds,curryleaves ,pinch of hing ,redchilli fry well then add salt

jaggery chopped tomatoes add required amount of water place a lid boiled for 15 to 20

min add corainder leaves and switch off the stove.

Now tasty,wonderful jeera/jeelakara rasam is ready to eat for

rice.This is good digestion for health. i hope you enjoy this recipe.

PESSARAPAPPU PULUSU(MOONG DAL PULUSU)

SERVINGS: 3 ADULTS

PREPARATION TIME:15 MIN

INGREDIENTS:

1 Cup pesarapappu

5 to 6 green chillies(cut in to vertical slits)

2 tspn cumin seeds

1 tspn mustard

few curry leaves

1tspn menced ginger

1/4 tspn turmeric

10 strings corainder leaves(finley chopped)

1 Big tomato (2 small tomatoes)

salt to taste

1 lemon.
Ingredients also as shown in the above photo.

PROCEDURE:

1. Wsah and soak dal add turmeric boil in a cooker.

2.Take a small kadai add 1 tbspn oil add menced ginger,greenchillies,fry it well then add mustards,cuminseeds,curry leaves. add this tadka to boil moondal

2.Add tomatoes,corainder leaves,required amount of water,salt. boil it for 15 min on a low flame.

3.Finally after boiling pulusu switch off the stove then add lemon(depends on ur sourness)

Now simple tasty pessarapapu pulusu is ready to eat with rice/ghee.

This pulusu is good for especially on summer times it will reduce excess of heat

If you dont have any vegges in ur home you can made this pulusu with in 10 min.

enjoy cooking....

MAJJIGA PULUSU(SOUR BUTTERMILK PULUSU)

PREPARTION TIIME:2O MIN


INGREDEINTS:

1 Cup sour butter milk

3 tbspn besan flour

6 to 7 green chillies.

little bit ginger

1/2 tbspn grated coconut powder

corainder leaves

salt to taste

1/4 tspn turmeric

1 bottle gaurd /1/4 KG WHITE PUMPKIN

small onion

1 tomato.

For seasoning:

1 tspn channa dal

mustards seeds

cuminseeds

1 whole red chilli

few curry leaves.

PROCEDURE:

1. Boil the bottle gaurd in a pressure cooker and keep it aside.

2.Take ablender add green chillies,ginger,coconut powder,salt,corainder leaves blend

it and make a fine paste.

2.Take a butter milk in a bowl add besan flour,and above mixtute,turmeric.beaten well

with out any lumps.

4.Heat oil in apan,add channadal,mustards.cuminseeds,redchilli,curry leaves,after

frying them add chopped onions,tomato fry it for 10 min. now add butter milk

mixture,boiled vegetableand heat for 15 min on a low flame.

5. Finally add corainder leaves and switch off the stove.

serve with rice.