PESARA KATTU

INGREDIENTS

Moong dal – 1cup[ pressure cook with 3 cups of water]

Onions – 2 cut into 2 pieces

Green chillies – 4 slit

Tomatoes – 4 cut into 4 pieces

Bottle gourd pieces – 15 pieces [ optional]

Salt – 1 tbsp

Turmeric powder – 1/2 tsp

Red chilli powder – 1/2 tsp

Finely chopped ginger – 1 1/2 tsp

Lemon juice – 4tbsp

Water – 4 1/2 cups

TALIMPU

Ghee – 2 tbsp

Oil – 1 tbsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Garlic – 8 cloves mashed

Dry red chilli pieces – 8

Curry leaves – few

METHOD

  1. Wash and boil moong dal with 3 cups of water. Cook on high flame for 1 whistle.
  2. Reduce flame to low and cook for 7 to 8 minutes and switch off the flame.
  3. Allow the pressure to release and blend it to a paste. Add onions ,green chillies, bottle gourd pieces, tomatoes ,salt , mashed ginger, turmeric powder and red chilli powder.
  4. Add 3 cups of water and pressure cook on high flame till you get 1 whistle.
  5. Reduce the flame to low and cook for 5 to 7 minutes and switch off the flame.
  6. Allow the pressure to release. Heat oil and ghee in a kadai.
  7. Add mustard seeds and let them splutter and add all the remaning ingredients one by one.
  8. Fry for few seconds and pour the boiled dal mixture over the talimpu.
  9. Cover with lid for 5 seconds. Remove the lid and add 1 cup to 1 1/2 cups of water and lemon juice.
  10. Bring to boil on medium flame for 6 to 7 minutes and switch off the flame.

POTATO CURRY WITH CINNAMON POWDER

INGREDIENTS

Potato pieces- 2 cups [ peeled and cut into chunks]

Onion paste – 1 cup [check out my previous posts]

Green chillies – 5 slit

Cinnamon powder – 1/2tsp

Clove powder – 1/4 tsp

Red chilli powder -1tsp

Turmeric powder – 1/2 tsp

Salt – 2tsp

Milk – 1/2cup

Talimpu

Oil – 1/2 cup

Cumin seeds – 1/2 tsp

Garlic – 4 mashed

Dry red chilli pieces- 5

Curry leaves – few

This recipe was handed over to me by my mother-in-law

METHOD

  1. Heat oil in a pressure cooker and add peeled and washed potatoes. Fry on low flame for 5 minutes.
  2. Then add all the talimpu ingredients one by one. Fry for 2 minutes. Add onion paste.
  3. Add turmeric powder, salt and green chillies. Fry on low flame for 7 to 8 minutes.
  4. Mix in intervals. Add red chilli powder, cinnamon powder and clove powder and mix well.
  5. Fry for 5 minutes and add 1 1/2 cups of water. Pressure cook on high flame till 1 whistle.
  6. Reduce flame to low and cook for 3 minutes. Switch off the flame .
  7. Allow pressure to release. Open lid and add 1/2 cup of milk.
  8. Mix well and cook on high flame till the gravy becomes little thick.
  9. Check out the seasonings. serve with dosa and chapathi.
  10. When serving curry you can add raw onions on top of the curry.

DAPPALAM

INGREDIENTS

Gummadi kaya pieces – 20 big chunks

Drum sticks – 20 pieces

Jaggery – 1 cup [adjust according to your taste]

Red chilli powder – 3 tsp

Turmeric powder – 1/2 tsp

Tamarind juice – 3/4 cup

Green chillies – 2 slit

Water – 12 to 13 cups

Salt to taste

Rice flour – 4tbsp

Finely chopped coriander leaves – 1/4 cup

TALIMPU

Oil – 3 tbsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2tsp

Fenugreek seeds – 1/2 tsp

Dry red chilli pieces – 15

Mashed garlic cloves – 15 to 20

Curry leaves – generous amount

METHOD

  1. Take a large kadai, add all the ingredients expect rice flour and coriander leaves and mix well.
  2. Cook on high flame till the gummadi kaya pieces are cooked. At this time, check out seasonings.
  3. In a small bowl, mix rice flour with 1/2 cup of water and pour it over the boiling pulusu.
  4. Mix well and add coriander leaves and let it boil for 2 minutes.
  5. For talimpu, heat oil in a kadai. Add mustard seeds and let them splutter and add all the remaning ingredients one by one .
  6. Fry for few seconds and pour it over the pulusu and keep covered for 30 seconds.
  7. Open the lid and boil for 3 to 4 minutes and switch of the flame. Serve with rice and mudda pappu.

SUGGESTIONS

If you want cook faster you can put all the ingredients expect rice flour and coriander leaves in a pressurse cooker.

Pressure cook for 2 to 3 whistles on high flame. Remaning procedure is same.

In karthika masam you can avoid garlic for puja purpose.

MAJJIGA PULUSU

INGREDIENTS

Curd – 6 cups [room temperature]

Water – 1 1/2 to 2 cups

Besan – 2 tbsp

Turmeric powder – 1/2 tsp

Finely chopped coriander leaves – 1/4 cup

Pressure cook the below ingredients for 2 whistles Allow the pressure to go out and cool it. Keep it aside.

Drum stick pieces – 20

Bottled gourd pieces – 25 pieces large pieces [ remove pith]

Onion – 2 large cut into 4 pieces

Green chillies – 4 slit

Tomatoes – 2 cut into 4 pieces

water – 1cup

Turmeric powder – 1/2 tsp

Wash and soak the below ingredients for 2 hours and grind it to a paste

Green chillies – 2

Cumin seeds – 1/2 tsp

Moong dal – 3 tsp

Coriander seeds – 4 tsp

Dry red chillies – 2

Rice – 2 tsp

Moong dal – 3tsp

Fenugreek seeds – 1/4 tsp

TALIMPU

Oil – 2 tbsp

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Fenugreek seeds – 1/4 tsp

Garlic – 6 cloves mashed

Dry red chillies – 12 pieces

Asafoetida – 1/2 tsp

Curry leaves – generous amount

METHOD

  1. Take a small bowl. Mix besan with 2 to 3 tbsp of water. Mix well and keep it aside.
  2. Take a large cooking pan, add curd and whisk well. Add water, 1/2 tsp of turmeric powder, grinded masala paste and besan mixture.
  3. Whisk well and prepare smooth butter milk. Then add cooled pressure cooked pieces and mix well.
  4. Cook the butter milk mixture on high flame. Make sure to stir continuously.
  5. When the butter milk starts boiling, add chopped coriander leaves. Cook for another 3 to 4 minutes till the raw smell of the masala fades away.
  6. Switch off the flame, add salt and mix well. Keep it aside. Dont cover.
  7. Heat oil in a pan, add mustard seeds and let them splutter. Add all the remaning ingredients one by one and fry for few seconds. Pour it over the boiled majjiga.
  8. Immediately cover with plate for 10 seconds. Open the lid and mix well. Check out the seasonings.
  9. Serve with podi pappu and rice.
SUGGESTIONS

When majjiga pulusu is hot, don’t cover it with lid.

You can add vegetables like pumpkin, okra and carrots.

KAKARAKAYA FRY

INGREDIENTS

Kakarakaya 1/2 kg

Turmeric powder – 1/4 tsp

Red chilli powder- 1 1/2 tsp

Salt to taste

TALIMPU

Oil – 3 to 4 tbsp

Cumin seeds – 1/2 tsp

Broken red chilli pieces – 6

Mashed garlic cloves – 4

Curry leaves – few

METHOD

  1. Peel the bitter gourds. Nip the ends.
  2. Cut into thin round slices and remove the seeds and pith.
  3. Heat oil in a wide pan and add all the talimpu ingredients one by one and let them fry for 30 seconds.
  4. Add bitter gourd pieces, turmeric and salt. Mix well.
  5. Cook on medium flame until bitter gourd pieces are roasted well.
  6. Keep stirring in between to prevent browning.
  7. Lastly add red chilli powder and fry for one more minute.
  8. To make the bitter gourd pieces crisp while cooking, use a bit more oil.
  9. Serve with rice and ghee.

ARITIKAYA PALU POSI KOORA [ NO ONION NO GARLIC]

 

This curry can be made during kartika masam as it has no onions and garlic.

INGREDIENTS

Aritikaya- 2 ( raw bananas )

Green chillies – 2

Turmeric powder – 1/3 tsp

Milk – 2 cups

Salt to taste

TALIMPU

Oil – 3 tbsp

Cumin seeds – 1/2 tsp

Broken red chillies – 6

Curry leaves – few

METHOD

  1. Trim the ends of the raw banana and peel the skin. Cut into cubes and add to a bowl filled with water. If you don’t immerse the pieces immediately in water , it will start to blacken soon.
  2. Heat oil in a wide pan over medium heat. Add cumin seeds, red chillies and curry leaves. Fry for few seconds .
  3. Add green chillies,  aritikaya pieces, salt and turmeric powder and mix well.
  4. Close the lid and cook on low flame for 2 to 3 minutes. Open the lid, mix throughly and close the lid.  Let it cook for another 3 to 4 minutes on low flame till the aritikaya pieces are well cooked and soft
  5. Stir to ensure they don’t burn or stick to the pan.
  6. Add milk. Mix well. Cook on high flame for 1 to 2 minutes. Switch off the flame, curry should be semi liquid.