Chana dal – 4 tbsp

Urad dal – 1tbsp

Coriander seeds – 1 1/2tbsp

Cumin seeds – 1tsp

Dry red chillies – 1/2 cup to 3/4 cup [adjust according to your level]

Oil – 1tbsp

Garlic – 8 mashed

Curry leaves – few

Salt to taste

Tamarind juice- 1 1/2 tbsp [ semi liquid]

Water for grinding


  1. Heat oil in a pan and add all the ingredients one by one expect salt ,tamarind paste and water.
  2. Fry on low flame till the dal becomes light brown colour.
  3. Switch off the flame and cool it.
  4. Grind it to a paste with water, salt and tamarind paste.
  5. Adjust seasoning.



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


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


  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.

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

You can add vegetables like pumpkin, okra and carrots.



Coriander seeds – 1cup

Dry red chillies pieces – 1 cup to 1 1/2 cup [ adjust according to your spice level ]

Garlic cloves – 10 mashed

Cumin seeds – 2 tbsp

Urad dal – 2 tbsp

Mustard seeds – 1/2 tsp

Tamarind – small lemon size

Curry leaves – 1/2 cup loosely packed

Oil – 1 tbsp

This podi mixed with hot rice with generous amount of ghee can be taken before starting your meals. Good for health.


  1. Heat oil in a wide pan , add broken red chilli pieces. Fry on low flame for one minute.
  2. Then add all the remaning ingredients. Stir continuously and fry on low flame till the coriander seeds release their flavour and turn golden.
  3. Remove and cool. Place the cooled spice mixture along with salt in a blender and grind to make a coarse powder.
  4. Store in air tight container and serve with hot rice or idly with generous amount of ghee.



Oil – 1tbsp

Peanuts – 1 tbsp

Green chillies – 10 to 12

Chana dal – 1 1/2 tbsp

Urad dal – 1 tsp

Coriander seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Roasted chana dal – 1 1/2 tbsp

Broken red chillies – 3 pieces

Curry leaves – few

Garlic – 3 mashed

Freshly grated coconut – 1/2 cup

Yogurt – 1 /2 cup to 1 cup

Salt to taste


Oil – 1 tsp

Mustard seeds – 1/2 tsp

Broken red chillies – 2 pieces

Curry leaves – few


  1. Heat oil in a pan. Fry peanuts for 2 minutes. Add green chillies and fry for 3 minutes. Then, add chana dal, urad dal, cumin seeds, coriander seeds and broken red chillies .
  2. Fry on low flame till they become light golden colour. Add roasted chana dal and fry for 2 more minutes. Add mashed garlic and curry leaves mix well. Switch off the flame and cool it.
  3. Put all the fried ingredients in a grinder jar. Add salt and grind it to a coarse powder.
  4. Then add freshly grated coconut and curd and grind it to a paste. Lastly add coriander leaves and grind one more time.
  5. Empty it into a bowl. Heat oil in a small kadai and add mustard seeds. Let them splutter. Add red chillies and curry leaves. Fry for a second and pour it over chutney.
  6. Mix well. Serve with dosa. Adjust spice level according to your taste.


This pachadi can be made during kartika masam as it has no garlic.


Usirikayalu – 5 cut into small pieces

Freshly grated coconut -1 cup

Green chillies – 3 to 4

Coriander seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Oil for frying

Salt to taste

Lemon juice – 1 tbsp


Oil – 1 1/2 tsp

Mustard seeds – 1/2 tsp

Chana dal – 1/4 tsp

urad dal .- 1/4 tsp

Cumin seeds – 1/2 tsp

Broken red chillies – 6 pieces

Curry leaves – few

Turmeric powder – 1/3 tsp

Asafoetida – 1/3 tsp


  1. Wash and pat dry usirikayalu. Chop the usirikayalu into pieces discarding the seeds.
  2. Heat 1 1/2 tsp of oil in a pan. Add green chillies , cumin seeds and coriander seeds.
  3. Fry on medium flame for 2 to 3 minutes till the raw smell goes out. Keep it aside.
  4. In the same pan, heat 1 1/2 tsp of oil. Fry usirikaya pieces on medium flame for 3 to 4 minutes. Fry till the usirikaya pieces turn into light pink colour.
  5. Take a motor & pestle. Crush green chillies , cumin seeds and coriander seeds to a coarse paste.
  6. Then, add salt and fried usirikaya pieces and mash it to a coarse paste. Add freshly grated coconut and lemon juice. Mix well and check out the seasonings.
  7. Heat 1 1/2 tsp oil in a pan and add mustard seeds. When mustard seeds start spluttering, add chana dal, urad dal, cumin seeds and fry for a second. Add red chillies, curry leaves, turmeric powder and asafoetida.Fry for few seconds.
  8. Add usirikaya and coconut mixture prepared earlier. Switch off the flame. Mix well.
  9. Serve with steamed rice and a dollop of ghee.



Chicken – 1 kg


Small onion – 1

Cloves – 25

Cardamom – 4

Cinnamon – 1 1/2 inch piece

Poppy seeds – 1/2 tbsp

Ginger – 2 inch piece

Garlic – 12 or ginger garlic paste 1 1/2 tbsp

Star anise – 1

Coriander seeds – 1 tbsp

Cumin seeds – 1/2 tsp

Fennel seeds – 1/4 tsp

Cashew nuts – 15

Grind all the above ingredients into a fine paste using little water.

Water – 1/2 cup

Red chilli powder – 4 tbsp

Salt to taste

A generous pinch of turmeric


Oil – 1/2 cup

Crushed garlic – 8

Cumin seeds -1/2 tsp

Broken red chillies – 10

Curry leaves few

Finely chopped onions – 3

A pinch of salt

Green chillies – 6

Turmeric powder – 1/4 tsp

Finely chopped coriander leaves for garnishing


  • Wash the chicken and put it in the pressure cooker. Grind all the masala ingredients to a fine paste using little water.
  • Transfer the masala paste into the chicken. Add salt, red chilli powder, turmeric powder and 1/2 cup of water. Mix well.
  • Pressure cook the chicken for 3 to 4 whistles and turn off the flame. Wait for the pressure to release naturally. Keep it aside.
  • Heat oil in a wide pan. Add all the talimpu ingredients one by one. Fry till the curry leaves turn crisp and aromatic.
  • Add sliced onions, turmeric powder and a pinch of salt. Cover and cook on medium flame till the onions light golden brown.
  • Now add the cooked chicken along with any left over gravy and cook on high flame.
  • Let the water evaporate. Mix well and adjust seasoning. Roast the chicken on medium flame for 5 to 6 minutes.
  • Scrape the sides and bottom of the pan now and then. When the chicken turns light brown in colour, add finely chopped coriander and mix throughly.
  • Fry for another 2 to 3 minutes. Check out the seasonings. Switch off the flame and serve hot.