Showing posts with label Sambar and Rasam. Show all posts
Showing posts with label Sambar and Rasam. Show all posts

November 26, 2018

PACHI PULUSU

Ingredients:
Tamarind - big lemon size
Red chillies - 6-8
Cumin seeds - 1/2 tsp
Curry leaves -  few 
Oil - 1 tsp
Coriander leaves - 1 tbsp (chopped)
Big onion - 1 (finely chopped)
Jaggery - 1 tbsp or as per taste
Salt to taste

Method:

  • Soak the tamarind and extract juice from it. Add more water as it comes approximately 750 ml.
  • Heat the oil, add red chillies,cumin seeds and curry leaves. Fry for one minute.
  • Remove and powder them.
  • Now in a bowl, add ground powder, tamarind water, chopped onion and coriander,salt and jaggery.
  • Mix well and serve with rice.

July 26, 2018

MILAGU JEERAGA RASAM (PEPPER - CUMIN SOUP)

Ingredients:
Tamarind - lemon size (soaked)
pepper  powder - 1 tsp
Cumin powder - 1/2 tsp
Salt to taste
Turmeric - 1/4 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Ghee - 1 tsp

Method:

  • Extract juice from soaked tamarind. Add 3 cups of water to to the tamarind juice and bring it to boil. Cook till the raw smell of tamarind disappears.
  • Then add salt, turmeric, pepper and cumin powder. Add more water if necessary and bring to boil in low flame for 10 minutes.
  • Heat ghee in small pan; add mustard seeds and curry leaves and allow them to crackle.
  • Pour this over rasam.
  • Serve hot with steamed rice.

November 12, 2017

APPLE RASAM

Ingredients:
Red gram dal - 100 gms
Apple - 1 
Green chillies - 2
Pepper powder - 1/2 tsp
Cumin powder - 1/2 tsp
Lime -1
Salt to taste
Turmeric - 1/4 tsp
Ghee - 1 tsp

For Talimpu:
Ghee - 1 tsp
Mustard seeds & cumin seeds - 1/4 tsp
Asafoetida - a pinch
Curry leaves - few

Method:

  • Wash and pressure cook dal till tender and soft. Mash and keep aside.
  • Peel and dice the apples into small pieces.
  • Heat one teaspoon of ghee, add apple pieces, green chillies and fry them for 2 minutes.
  • Then add salt, pepper, cumin powder, turmeric and one cup of water.
  • Cook till apple pieces are tender. Add mashed dal and 2 cups of water.
  • Cook another 10 minutes in low flame.
  • Heat the ghee in pan; add cumin, mustard and curry leaves. Fry and pour over rasam.
  • Switch off the flame. Then add lemon juice.

August 24, 2017

PACHI VANKAYA PULUSU

Ingredients:
Big brinjal - 1
Tamarind - lemon size
Turmeric- 1/4 tsp
Salt to taste
Jaggery or sugar to taste
Coriander leaves - small bunch
Green chillies - 2-3 as per taste
Onion - 1 (chopped)

For Talimpu:
Oil - 2 tsp
Red chilli - 1
Asafoetida - pinch
Urad dal - 1/4 tsp
Mustard seeds - 1/4 tsp
Curry leaves few

Method:

  • Grease the brinjal with oil and roast directly on low flame. Roast all sides by rotating it. Once it is done switch off the flame.
  • Put the brinjal in cold water for few minutes. Remove and peel the skin and mash the brinjal.
  • Soak the tamarind in 2 cups of water and extract the juice.
  • In a bowl, mix mashed brinjal, chopped onion, green chillies, jaggery or sugar, salt and turmeric and coriander leaves.
  • Add tamarind juice and mix well.
  • Heat the oil in a pan, add all talimpu ingredients and allow it to splutter.
  • Pour this over pulusu.
  • Serve with rice.


పచ్చి వంకాయ పులుసు 

కావలిసిన వస్తువులు:
పెద్ద వంకాయ - 1
చింతపండు - నిమ్మకాయంత 
పసుపు - 1/4 tsp 
ఉప్పు 
బెల్లం/ పంచదార - సరిపడా 
ఉల్లిపాయ - 1
పచ్చిమిర్చి - 2-3
కొత్తిమీర - చిన్న కట్ట 

తాలింపు:
నూనె - 2 tsp 
ఎండు మిర్చి - 1
ఆవాలు - 1/4 tsp 
మినపప్పు - 1/4 tsp 
ఇంగువ - చిటికెడు 
కరివేపాకు - కొద్దిగా 

తయారీ:
  • వంకాయకు నూనె రాసి స్టవ్ మీద సన్నని సెగ మీద అన్ని వైపులా తిప్పుతూ కాల్చాలి. కాలిన తరువాత కొద్దిసేపు చన్నీళ్ళలో ఉంచితే ఫై నల్లని పెంకు వచ్చేస్తోంది . 
  • వంకాయ గుజ్జుని మెదిపి అందులో తరిగిన ఉల్లిపాయ, పచ్చిమిర్చి, కొత్తిమీర, పసుపు, ఉప్పు, బెల్లం వేసి కలిపి పెట్టుకోవాలి. 
  • చింతపండు నానపెట్టి 2 కప్స్ రసం తీసి గుజ్జులో కలుపుకోవాలి. 
  • బాణలిలో నూనె వేడి చేసి తాలింపు దినుసులు వేసి వేగిన తరువాత పులుసులో దిమ్మరించుకోవాలి. 
  • ఇది అన్నంలోకి చాలా బాగుంటుంది. 

August 15, 2017

NIMMAKAYA CHARU

Ingredients:
Tuvar/ moong dal – ½ cup
Salt to taste
Turmeric – ¼ tsp
Green chillies – 2
Coriander leaves – 1 tbsp (chopped)
Lemon juice – 1 tbsp or as per taste

For Talimpu:
Ghee – 2 tsp
Asafoetida – pinch
Dry red chillies – 2
Fenugreek seeds – ¼ tsp
Mustard & cumin seeds - 1/4 tsp
Curry leaves – few

Method:     
                                            
  • Cook the dal with excess water. When the dal is cooked, strain the water and keep aside. Don’t take the dal. Use the dal for dal curries.
  • Heat the ghee in kadai; add all talimpu ingredients and allow them to splutter.
  • Then add dal water, green chillies, salt, and turmeric and bring to boil.
  • When it starts boiling, remove from flame.
  • Add lemon juice and coriander leaves.
  • Serve hot with rice. 

February 13, 2017

GODDU RASAM

Ingredients:
Tamarind - lemon sized 
Water - 4 cups
Salt to taste
Jaggery- small piece

Spice powder:
Red chillies -2
Pepper -1/2 tsp
Cumin seeds - 1 1/2 tsp
Arhar dal - 1 tbsp

For seasoning:
Ghee - 1/2 tsp
Asafoetida- pinch
Mustard seeds - 1/4 tsp
Curry leaves
coriander leaves

Method:

  • Soak the tamarind and extract juice from it.
  • Dilute tamarind juice with water.
  • Add salt and jaggery and boil for 5 minutes.
  • Dry roast spice ingredients and ground it to powder.
  • Add powder to the rasam and bring to boil.
  • Heat the ghee and all seasoning ingredients and allow them to fry.
  • Pour this over rasam.
  • Garnish with coriander leaves.

January 28, 2017

MIXED VEGETABLE SAMBAR

Ingredients:
Tuvar dal - 1/2 cup
Drumsticks - 3
Brinjal -2
Small onions - 12 (peeled)
Potato - 1
French beans - few
Tomatoes -2
Thick tamarind extract - 1/4 cup
Salt to taste
Jaggery - small piece
Coriander leaves - few

Grind together:
coriander seeds - 1 tbsp
Red chillies- 8
Channa dal - 2 tsp
Fenugreek - 1/4 tsp
Poppy seeds -2 tsp
Cinnamon - 1" piece
Cloves- 2
Fresh grated coconut - 1/4 cup
Oil - 1 tsp

For Talimpu:
Oil - 2 tsp
Mustard, cumin, fenugreek seeds - 1/4 tsp
Red chilli- 2
Asafoetida - a pinch
Curry leaves - few

Method:

  • Wash and pressure cook the dal until soft and tender. When the lid open mash the dal and keep aside.
  • Cut all the vegetables into 2" long pieces.
  • fry the spices in little oil and grind together with chopped tomatoes to make smooth paste.
  • Heat the oil, add all talimpu ingredients and allow them to splutter.
  • Add chopped vegetables, small onions and stir fry for few minutes.
  • Then add water, salt and cook till vegetables are almost tender.
  • Mix in tamarind extract, mashed dal, jaggery and some more water and bring it to boil for few minutes.
  • Lastly garnish with coriander leaves.


July 04, 2016

CHINNA USIRI RASAM (SMALL GOOSEBERRY RASAM)

Ingredients:
Small gooseberry  - 20
Tomatoes - 2
Rasam powder- 1/2 tbsp
Salt to taste
Turmeric- 1/4 tsp
Jaggery - small piece
Coriander leaves - 1 tbsp
Curry leaves -  few

For Talimpu:
Ghee - 2 tsp
Mustard, fenugreek, cumin seeds - 1/2 tsp
Curry leaves - few
Red chilli - 1 (broken)

Method:

  • Boil gooseberries, tomatoes until tender and soft. Mash and sieve the juice.
  • Pour into pan; add 1/2 glass of water and other ingredients.
  • Boil for 5 minutes.
  • Heat the pan, add all talimpu ingredients  and allow them to crackle.
  • Pour this over rasam
  • Serve With rice.

ఉసిరి చారు 
కావలిసిన వస్తువులు:
చిన్న ఉసిరి కాయలు - 20
టొమాటో -2
రసం పొడి - 1/2 tbsp 
ఉప్పు 
పసుపు - 1/ 4 tsp 
బెల్లం - చిన్న ముక్క 
కొత్తిమీర - 1 tbsp 
కరివేపాకు - కొద్దిగా 

తాలింపు:
నెయ్యి - 2 tsp 
ఆవాలు, జీలకర్ర, మెంతులు - 1/2 tsp 
ఎండు మిర్చి - 1
కరివేపాకు - కొద్దిగా 

తయారీ:
  • టొమాటోలు, ఉసిరి కాయలు మిల్లు పోసి మెత్త్తగా ఉడికించుకోవాలి. 
  • దానిని మెత్తగా మెదిపి వడకట్టుకోవాలి. 
  • ఆ రసంలో కొద్దిగా నీళ్లు పోసి, మిగిలిన వస్తువులు వేసి 5 ని కాచి పొంగు రానివ్వాలి. 
  • బాణలిలో నెయ్యి వేసి తాలింపు దినుసులు వేయుంచుకొని ఆవి రసంలో కలపాలి. 
  • ఇది అన్నంలోకి బాగుంటుంది. 

March 16, 2016

APPLE RASAM

Ingredients:
Cooking apples - 4
Red chilies - 2
Pepper - 1 tsp
Salt to taste
Lime juice - 1 tbsp
Mint leaves - 20
Coriander leaves - few
Ghee - 2 tbsp

Method:

  • Wash the apples, core and remove pips.
  • Heat the ghee in pressure cooker, add red chilli chillies; fry them.
  • Add apple, chopped coriander and mint leaves and saute for a while.
  • Add 500 m of water, salt and pepper and close the lid.
  • Cook this in low pressure for 15 minutes then remove from flame.
  • Once the lid open, mash the contents; strain and stir in lemon juice.
  • Serve hot in small bowls.

August 10, 2015

MIRIYALA RASAM (PEPPER RASAM)

Ingredients:
Tamarind -  lemon size
Pepper corns - 2 tsp
Coriander seeds - 2 tsp
Garlic cloves - 4
Salt to taste
Turmeric - 1/4 tsp
Jaggery - small piece
Coriander leaves-  1 tbsp (chopped)

For Talimpu:
Ghee - 2 tsp
Red chillies - 2-3
Fenugreek seeds - 1/8 tsp
Mustard seeds - 1/8 tsp
Cumin seeds - 1/8 tsp
Curry leaves -  few

Method:

  • Soak tamarind in hot water and extract juice from it.
  • Grind peppercorns, coriander seeds and garlic coarsely.
  • Take one liter water and bring to the boil along with tamarind juice.
  • When the rasam starts boiling add coarsely ground powder, salt, jaggery and turmeric.
  • Boil the rasam in low flame for 7-8 minutes. Add coriander leaves.
  • Heat the ghee in kadai, fry all the talimpu ingredients until mustard crackles.
  • Pour this over rasam.
  • Serve with rice.

April 08, 2014

SUNAMUKHI CHARU

Ingredients:
Sunamukhi aku - 100 gms
Tamarind - lemon size
Green chillies - 2
Coriander powder - 2 tsp
Salt to taste
Turmeric - 1/4 tsp
Curry leaves - few
Coriander leaves - 1 tbsp (chopped)

For Talimpu:
Oil/Ghee - 2 tsp
Red chilli - 1
Fenugreek seeds - 1/4 tsp
Cumin & mustard seeds - 1/4 tsp
Garlic cloves - 2 (crushed)
Curry leaves - few

Method:

  • Wash and boil sunamukhi aku in 1 litre of water. Boil it for 10 minutes then strain the water.
  • Soak the tamarind in hot water and extract juice from it.
  • Bring it to boil the water in another vessel, add tamarind juice, salt, turmeric, green chillies and curry leaves. Cook in low flame for 7-8 minutes then add coriander powder. Boil another 5 minutes.
  • Heat oil in a pan, add all talimpu ingredients, fry till mustard crackles and pour over charu.
  • This charu is good for indigestion and stomach troubles. 


March 04, 2014

ALLAM CHARU (GINGER RASAM)

Ingredients:
Ginger - medium piece
coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Garlic cloves - 2
Tamarind - lemon size
Salt to taste
Turmeric - 1/4 tsp
Coriander leaves - small bunch
Curry leaves -  few

For Talimpu:
Ghee/Oil - 2 tsp
Mustard & Cumin seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida -  a pinch
Curry leaves - few

Method:

  • Grind ginger, garlic, coriander and cumin seeds to make paste.
  • Soak tamarind in hot water for 10 minutes then extract juice from it.
  • Add 2 glasses of water to tamarind juice and bring it to boil. Add salt, turmeric and curry leaves. boil it for few minutes then add ground paste and cook in low flame for 10 minutes.
  • Lastly add chopped coriander leaves.
  • Heat oil in a pan, add all talimpu ingredients and fry till mustard crackles. Pour this over rasam.
  • Serve hot with rice.
  • It is good for digestion and cold.


November 20, 2013

Mangalore Rasam

Ingredients:
Arhar dal -2 tbsp
Tamarind - lemon size
Turmeric- 1/4 tsp
Salt to taste
Jaggery - small piece
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - few
Coriander leaves - 1 tbsp (chopped)

For Rasam Powder:
Coconut - 1/2
Coriander seeds -1 tbsp
Fenugreek seeds - 1 tsp
Red chillies - 4

Method:
  • Grate the coconut. Dry roast red chillies, fenugreek seeds, coriander seeds till aroma comes then add grated coconut and saute for few seconds. 
  • Cool and grind to make powder.
  • Cook arhar dal till soft and tender.
  • Soak tamarind in hot water and extract juice from it.
  • Put tamarind water, cooked dal and 500 ml of water in a vessel and bring it to boil.
  • Add rasam powder, jaggery, salt and turmeric and cook in low flame for 10 minutes.
  • Heat the oil in pan, add mustard and curry leaves. Fry till mustard crackles then pour over rasam.
  • Garnish with coriander leaves.
  • Serve with rice.

October 17, 2013

Drumstick Charu

Ingredients:
Arhar dal - 100 gms
Drumsticks - 3
Tomatoes - 4
Onions - 2
Tamarind - lemon size
Jaggery - small piece
Salt to taste
Turmeric - 1/2 tsp
Pepper  powder - 1/2 tsp
Garlic cloves - 4 (crushed)
Red chillies - 8 (broken)
Cumin seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Ghee - 2-3 tsp
Curry leaves -  few
Coriander leaves - 1 tbsp (chopped)

Method:

  • Wash and pressure cook dal till soft and tender. Cool and mash the dal.
  • Chop onions and tomatoes. Cut drumsticks into 2" pieces.
  • Soak tamarind in hot water for 10 minutes then extract juice.
  • Heat ghee in thick bottom vessel, add broken red chillies, crushed garlic, fenugreek, mustard and cumin seeds, curry leaves. Fry till mustard crackles.
  • Add onions and tomato pieces, drumstick pieces  and saute for a while.
  • Add tamarind juice, salt,jaggery, turmeric and pepper. Bring it to boil.
  • Add dal and 2-3 glasses of water and cook for 10 minutes.
  • Lastly add  coriander leaves.

July 15, 2013

Sonti Charu (Dry Ginger Rasam)

Ingredients:
Tamarind - lemon size
Red chillies - 4
Urad dal - 1 tsp
Pepper - 1 tsp
Dry ginger - 2 pieces
Coriander seeds - 1 tbsp
Salt to taste
Turmeric - 1/4 tsp

For Talimpu:
Oil/Ghee - 2 tsp
Asafoetida -  a pinch
Mustard seeds  -1/4 tsp
Curry leaves - few

Method:

  • Soak tamarind in hot water and extract juice completely.
  • Dry roast red chillies, urad dal, pepper, coriander and dry ginger. Cool and grind to make powder.
  • Now mix tamarind juice, spice powder, salt, turmeric and sufficient water.Bring it to boil.
  • Cook for 10-12 minutes.
  • Heat oil in pan, add mustard seeds, asafoetida  and curry leaves. fry till mustard crackles then pour over rasam.
  • Serve hot with steamed rice.
  • This rasam is  gives relief to body pains.

June 09, 2013

Mango Rasam (Mamidi Kaya Rasam)

Ingredients:
Raw Mango - 1
Onions - 2
Turmeric - 1/2 tsp
Salt to taste
Jaggery - small piece
Rasam Powder -2 tsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Fenugreek Seeds - 1/8 tsp
Coriander leaves -  1 tbsp (chopped)
Curry leaves -  few
Red Chilli - 2
Oil/ Ghee - 1 tbsp

Method:

  • Peel and cut mango into pieces. Boil and mash mango to get puree.
  • Heat ghee in kadai, add broken red chilli, cumin, mustard, fenugreek seeds and curry leaves.
  •  Fry till mustard crackles.
  • Add chopped onions and saute for 2 minutes.
  • Now add mango puree, salt, turmeric, jaggery and rasam powder. Add sufficient water and bring it to boil.
  • Lastly add coriander leaves.



May 01, 2013

Mamidi kaya Pachi Pulusu

Ingredients:
Raw Mango - 1
Onion - 1 (big)
Red chillies - 4-5 
Jaggery -  small piece or as per taste
Salt to taste
Cumin seeds - 1/2 tsp
Curry leaves - few
Oil - 2 tsp

Method:

  • Peel and cut mango into pieces. Boil them till tender and soft. Mash into pulp.
  • Heat oil in a pan, add red chillies, cumin seeds and curry leaves. Fry them.
  • Cool and crush them coarsely.
  • In a bowl, add mango pulp, crushed powder, salt and jaggery, chopped onions. Add 3-4 glasses of water depending on the sourness of mango. Mix till jaggery dissolves.
  • Serve with rice.

December 26, 2012

Dhaniyalu Charu

Ingredients:
Coriander seeds - 1 tbsp
Ginger - small piece
Garlic cloves - 2
Tamarind - lemon size
Turmeric - 1/4 tsp
Salt to taste
Curry leaves

For Talimpu:
Dry red chillies - 2; fenugreek, cumin and mustard seeds - 1/4 tsp, Curry leaves - few

For Garnishing:
Coriander leaves

Method:

  • Soak tamarind in hot water for 10 minutes. Extract juice from tamarind.
  • Grind Coriander seeds, ginger and cloves to make paste.
  • Boil tamarind juice with 2 glasses of water.
  • Add coriander paste, salt, turmeric and curry leaves.
  • Cook for 10 minutes.
  • Heat the oil, add talimpu ingredients and fry till mustard crackles.
  • Pour the talimpu on charu.
  • Lastly garnish with coriander leaves.


December 21, 2012

Ulava Charu (Horse Gram Charu)

Ingredients:
Ulavalu (Horse Gram) - 1 cup
Green chillies -4
Onions - 6 (small)
Salt to taste
Turmeric - 1/4 tsp
Tamarind - lemon size
Coriander cumin powder - 2 tsp
Jaggery - small piece
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dry red chillies - 2
Garlic cloves - 4 (crushed)
Curry leaves
Oil - 2 tbsp

Method:

  • Soak Ulavalu overnight. Wash and pressure cook for 7-8 whistles or till they are very soft.
  • Strain the water and keep aside. Cool the dal  and grind them to make fine paste.
  • Soak tamarind in hot water for 10 minutes then extract juice from it.
  • Just peel off the skin of onions and keep them whole.
  • Heat oil in vessel, add Mustard and cumin seeds,crushed cloves, red chillies, curry leaves. Fry till mustard crackles.
  • Add onions and chillies, fry for 2 minutes.
  • Add strained water, ulavalu paste and bring it to boil.
  • Add tamarind juice, jaggery, salt and turmeric. Cook in low flame for 25- 30 minutes or till it becomes little thick.
  • Serve with rice and fresh cream.






  



April 09, 2011

Pesara Pappu Charu (Moong Dal Rasam)

Ingredients:
Moong Dal - 1 cup
Onions - 4
Green Chillies - 4
Tomato - 2 (small)
Turmeric - 1/4 tsp
Salt to taste
Lemon - 1-2 (as per taste)


 For Talimpu:
Ghee - 2 tsp
Dry red chilli - 2, Fenu greek, cumin and mustard seeds - 1/4 tsp each, Curry leaves
Coriander leaves


Method:

  • Pressure cook moong dal upto 3 whistles or till dal becomes soft. Blend the dal to make fine paste.
  • Slit green chillies, cut tomatoes and onions into four.
  • Cook onions, tomatoes, green chillies in water till they are tender.
  • Add salt, turmeric, dal and sufficient water then bring it to boil.
  • Lastly add lemon juice and cook for 1 minute.
  • Heat ghee in a pan, add all talimpu ingredients  and fry till mustard crackles.
  • Pour this on rasam.
  • Rasam must be thin and garnish with coriander leaves.
  • Serve with rice. 
  • Generally, we will prepare this rasam in summer.


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