Haritha's Chema Gadda (Arbi or Taro root) Pulusu

Ingredients:

Boiled and cubed chema dumpa- 11/2-cup
Diced onions -1/2 cup
Roasted onion paste-1 Tbsp
Roasted coriander powder-1 Tbsp
Roasted Methi seed (fenugreek) powder-1/2 tsp
Roasted sesame seed powder - 1 Tbsp
Cumin powder-1/4 tsp
Red pepper powder - 1/2 tsp
Tamarind juice - 1 cup
Sugar - 1/2 tsp
Turmeric-1/4 tsp
Mustard seeds- 1 tsp
Cumin seeds=1/4  tsp
Dry red peppers-2
Curry Leaves- few
Salt- 3/4 tsp or to taste
Oil -1-2 Tbsp

Method:

Heat oil in a pan fry mustard seeds, cumin seeds,red peppers, when they splatter add curry leaves and diced onions fry until onions turn light brown and add onion paste also fry little. Add turmeric and boiled chema dumpa cubes, fry all together for 2-3 minutes, add tamarind juice and water, boil together for few minutes. When they are boiling add, salt, red pepper powder, coriander powder, cumin powder sesame powder and little sugar and boil all together for few more minutes. serve hot with rice.

Green Mango Pulusu

Ingredients:

Green mango-1 or 2
Diced Onions-1/2 cup
Chana dal-1 tsp
Urad dal - 1 tsp
mustard seeds-1/2 tsp
Cumin- 1/2 tsp
Dry red peppers-2
Roasted Methi (Fenugreek) seed powder-1/2 tsp
Roasted Coriander Powder -1 tsp
Green chillies-2
Crushed garlic-1 large clove
Roasted sesame powder-1 Tbsp
Turmeric- little
Tamarind Pulp-1 tsp
Salt- 3/4 tsp or to taste
Oil- 2 tsp

Method:

Boil  the mangoes until they become soft, and squeeze out all the juice from them. Add sesame powder, coriander powder, methi powder, salt and jaggery, mix very well. Heat oil in a sauce pan add chana dal, urad dal, mustard seeds, cumin, crushed garlic and curry leaves fry them little add onions and until they clarify. Add tamarind pulp and mango juice mixture, boil for 2-3 minutes and serve hot Rice.

Raw Roti Pulusu (Dal Dokli)

Ingredients:

Cooked toor dal- 1cup
Wheat flour-1/3 cup
Diced garlic-2Tbsp
Curry leaves-few
Chopped coriander (Cilantro)-1Tbsp
Chilli powder-1/4 tsp or as per taste
Turmeric-1/4 tsp
Red dry pepper pieces-few
Mustard seeds-1/2tsp
Cumin seeds-1/2tsp
Coriander powder-1/2 tsp
Ghee-1-2Tbsp
Salt-1tsp or as per taste
Water-3 1/2 cups + for making dough

Method:

Place wheat flour in a bowl, add water and knead it as a dough for roti and set aside for 15 -20 minute. Later prepare 1 or 2 rotis with the dough and cut into small diamond shape pieces, with a knife. Boil water in a pot, add little ghee, and roti pieces, cook for 4-5 minutes. Add cooked and mashed toor dal, turmeric, salt, Coriander powder and chilli powder and mix well and cook for 2-3 minutes. Heat ghee in a small seasoning pan, add mustard seeds, cumin seeds, dry chilli pieces, when they splatter add curry leaves and diced garlic, and fry until garlic turns light brown and add to the raw roti pulusu. Garnish with cilantro (Coriander leaves ), and serve hot with Rice or Roti.

Sambar

Ingredients:

For Sambar Masala:

Chana Dal-1Tbsp
Urad Dal-1 1/2 tsp
Fenugreek (Methi) seeds - 1tsp
Dry red chillies-3
Black whole peppers-6-7
Coriander seeds-1Tbsp
Rice-1/2tsp
Hing (Asafoetida)-1pinch(Optional)
Fresh or Dry grated coconut-2Tbsp

Method:
Dry roast or add 1/2 tsp of oil and roast all above ingredients, grind it to a powder or add water and grind it to a paste and set aside.

For Sambar:


Cooked toor dal - 1-1 1/2 cup
Diced (Medium size) onions-1cup
Diced carrots-1/2cup
Diced Sora kaya(Lauki)-1/2 cup
Cut Beans-1/2cup
Diced Tomatoes-1/2cup
Frozen or Fresh Munakkaya( Drumstick) pieces-6-7
Sliced green chillies-2
Tamarind pulp-3-4Tbsp
Chopped Cilantro (Fresh coriander leaves)-2Tbsp
Sugar or Jaggery-1 1/2 tsp(Optional)
Turmeric-1/2tsp
Salt-1tsp or as per taste
Water-4-5cups(Depend on preferred consistency)

For Seasoning:

Dry red chillies-few pieces
Chana dal-1/2tsp
Urad dal-1/2tsp
Mustard seeds-1tsp
Hing( Asafoetida)-2pinches or sliced garlic-1Tbsp
Oil-1Tbsp
Curry leaves-few

Method:

Heat oil in a pan, and add dry chillies, chana dal, urad dal, and mustard seeds, when they splatter, add hing or garlic pieces and curry leaves, add diced onions, turmeric, green chillies and fry little and add remaining vegetables and saute for 2-3 minutes. Add water and cook for 5-6 minutes or until vegetables are cooked and add toor dal, salt and tamarind pulp, cook for 2-3 minutes and add ground sambar masala paste and sugar or jaggery, mix everything well and taste the salt and sourness, if needed adjust to your taste. Add water also if needed to get the right consistency. Boil the sambar for 6-8 minutes more, and add chopped cilantro at the end. Serve hot sambar with Rice, Idli or Dosa.

Arun Jyothi's Egg Pulusu

Ingredients:

Boiled Eggs - 6
Finely Diced Onions-2cups
Minced Garlic-1Tbsp
Dry red pepper pieces-few
Fenugreek (Methi) seeds-1tsp
Mustard seeds-1 1/2tspbsp
Cumin seeds-1tsp
Coriander powder-1Tbsp
Tamarind pulp-4 Tbsp
Chilli Powder-1tsp
Turmeric-1/2tsp
Sugar-1tsp
Salt-1 tsp or as per taste
Curry leaves-few
Oil-2Tbsp
Water-3 - 4cups

Method:


Heat oil in a pot, add methi (Fenugreek) seeds, mustard seeds, dry chilli piece and cumin seeds, when they splatter add curry leaves and garlic and fry little and add chopped onions and fry until onions are soft and clear. Add coriander powder, turmeric and chilli power, fry for few seconds and add tamarind pulp, salt, water and eggs. Make a small cuts around the boiled eggs before adding. Add sugar and cook in a medium heat for 15-20 minutes. Serve hot with rice or roti.

Note: Cover the onions and microwave for 7-8 minutes, to make it little quick.

Vullipaya (Onions) Pachhi Pulusu-Various Recipes

Ingredients:

Finely diced onions-1cup
Tamarind pulp-2-3Tbsp or as per taste
Roasted sesame seed powder-2tsp
Roasted coriander powder-2tsp
Cumin powder-1tsp
Roasted fenugreek (Methi) seed powder-1tsp
Grted coconut-2tsp
Roasted poppy seed powder-2tsp
Garam masala-1/2tsp
Brown sugar-2tsp
Turmeric-1/4tsp
Chopped coriander-1Tbsp
Curry leaves-few
Mustard seeds-1tsp
Urad dal-1tsp
Chana dal-1tsp
Chopped dry red chillies-1tsp
Crushed garlic-1tsp
Salt-1tsp or as per taste
Oil-1Tbsp
Water -1 cup or as needed the consistency of thin sauce

Method:

Mix coriander, sesame, cumin, garam masala, coconut, poppy seed, methi powders together in a bowl and add tamarind pulp, brown sugar, water, chopped onions, turmeric and salt, with consistency of thin sauce. Heat oil in a pot add dry chillies chana dal, urad dal, and mustard seeds, when they splatter add,chopped green chillies, crushed garlic and curry leaves, add onion, tamarind sauce and coriander leaves, mix every thing together, and turn off the heat. This pulusu can be served with rice or with hot pongal.

Avial

Ingredients:

Diced Plantain- 1/2cup
Diced Potato-1/2cup
Diced Eggplants-1/2cup
Cut beans-1/4cup
Diced carrots-1/4cup
Diced sora kaya(Lauki)-1/4cup
Diced Zucchini or beera kaya(Turai)-1/4cup
Diced white pumpkin-1/2cup
Diced snake gourd-1/2cup
Cauliflower florets-1/4 cup
Cut drumstick pieces -5-6
Diced Tomato-1/4cup
Turmeric-1/2tsp
Grated fresh coconut-3/4- 1cup
Cumin powder-1tsp
Cumin seeds-1tsp
Green chilli paste-1Tbsp
Curry leaves-few
Red dry chilli pieces-few
Ghee or Coconut oil- 2Tbsp
Yogurt-4cups
Salt-1 1/2 tsp or as per taste

Method:

Mix yogurt, grated coconut, green chilli paste, cumin powder, little salt in a bowl and set aside. In a large pot place all the vegetables and turmeric, add little water and cover the pot and cook for 12-15 minutes until all the vegetables are well cooked. Make sure they should not become like a paste. Add yogurt coconut mixture to the vegetables, mix altogether very well and cook for 2-3 minutes. Remove the pot from the heat and set aside. Heat ghee or coconut oil in a small seasoning pan add cumin seeds, dry chilli pieces and curry leaves, when they splatter add the seasoning to a yogurt vegetable mix. Serve with rice or roti.

Note: You can use any vegetables exept bittergourd and bhindi(okra), arbi(chama dumpa). Beet root can be used, but it changes the whole dish color. If you can't find all the above vegetables, this item can be prepared with less varities.Plantain, potato and eggplant are must. Remaining vegetables are optional. More varities gives the better taste to the dish.

Majjiga (Butter milk) Pulusu

Ingredients:

Chana dal-1Tbsp.
Moong dal-1tsp.
Rice-1tsp.
Coriander seeds-2 tsp.
Cumin seeds-1tsp.
Mustard seeds-1tsp.
Black whole peppers-1tsp.
Chopped ginger- 1tsp.
Chopped Green chillies- 1 1/2 tsp.

Note: Soak all above ingredients in water for 1/2 hour and grind into paste and set aside.

Vegetables:

Diced Sora kaya (Lauki)-1/3 cup
Diced Carrot-1/3 cup
Drumstick pieces-6
Chopped Tomatoes-1/3 cup
Cut Beans-1/3 cup
Salt-1tsp or as per taste
Butter milk-3 cups
Turmeric-1/2 tsp.

Seasoning:

Oil-2tsp.
Urad dal-1tsp.
Mustard seeds-1tsp.
Dry Red Chillies-2
Curry leaves-Few


Preparation:

Heat oil in pot add urad dal, red chillies, mustard seeds, when they splatter add curry leaves and add all the diced vegetables except tomatoes. Add turmeric and salt, place the lid and cook for 10 minutes or until almost done on medium heat. Add tomatoes and cook for 2-3 minutes more. Take the grinded paste and mix in butter milk, add to the vegetables and mix well. Cook altogether while mixing frequently until buttermilk comes upto boiling point. Serve with Rice.

Note: Donot over boil after adding the buttermilk. You can microwave all the vegetables for 5-6 minutes instead of outside cooking. If it becomes too thick add little water.

Pindi Mirium

Ingredients:

Vegetables: Diced Arwi(Chama dumpa), Plantain(Green Banana), Carrot, Potato and beans.
(Can be made with 1 or 2 vegetables or all of them.)
Toordal-3/4 cup

Spices :
Dry red chillies-2
Coriander seeds-3Tbsp.
Urad dal-1 1/2 Tbsp.
Black peppers- 3/4 Tbsp.
Rice-1Tbsp.
Shredded coconut(Fresh or Dry)-1Tbsp.
Tamarind pulp-2Tbsp.
Turmeric-1/2tsp.
Salt-1tsp.or as per taste
Oil-2tsp.

For seasoning:
Urad dal-2tsp.
mustard seeds-2tsp
Asafoetida(hing)-2-3 pinches
Curry leaves- Few

Preparation:

Cook toor dal separatly. Dice all the vegetables to medium size and add 1/2 cup -3/4 cup water and cook them until 3/4 done(In microwave cook for 10minutes.) and set aside.
Heat 2tsp. oil, fry Dry chillies, Coriander seeds, Urad dal, Black peppers, Rice and Shredded coconut until nice aroma comes. Grind these spices by adding little water to paste and set aside.
Heat 2tsp. oil in pot, add urad dal, mustard seeds, hing and curry leaves add cooked vegetables and 3cups of water, turmeric, and tamarind, and mix together. Add cooked Toor dal, and ground paste, mix well and let it boil for 5-6 mintues. Serve hot with Rice.

Note: Consistsncy should be little thicker than pulusu or sambar. When it's cools down Pindi mirium will become thicker than before. Adjust water according to that.