Sambar Idli

 Ingredients:

1) Urad dal (Minapappu gullu) = 1Cup.
2) Idli Rava = 2 1/2 Cup
3) Salt = Acc to taste.

Method:
1) Soak urad dal and Idli rava separately for 6hrs (add 3/4 water in a vessel while soaking Urad Dal and Idli Rava).
2) Grind Urad Dal in wet grinder keep adding water as and when required,  batter should neither be too thicky nor in liquid form. Add salt for taste while grinding Urad Dal in wet grinder.
3) Wash idly rava and drain the water, repeat this process twice. If there is any extra water squeeze the water and then mix the idly rava with the batter prepared in the previous step, let the batter ferment over night and you can observe increase in the volume of batter on next day. Mix the batter well, now the batter is ready to prepare Idlis
3) Apply oil or water on the Idly plates and fill the batter in Idly plates.

4) Keep these Idly plates in a vessel with little water and place lid on it. Keep this vessel on stove for about 10 - 15 minutes and  then switch off the stove and keep vessel aside. After 5  minutes remove the lid and take out each Idli carefully.

How to prepare yummy sambar ??

Ingredients:

1) Toor Dal (Kandhi pappu) = 1Cup.
2) Onions (vullipayalu) = 3
3) Carrots = 1
4) Tomatoes = 1
5) Drum sticks (Mulakkadallu) = 1/2Cup.
6) Green Chillies(Pachi mirapakayalu) = 4 (Cut into length wise.).
7) Potatoes (Aloo / Bangala dumpalu) = 1 (Cut in to  pieces.)
8) Tamarind (Chinta pandu) =  lemon size.
(Soak  in water for about 15 min and extract juice, keep this ready to use)
 9) Jaggary ( Bellam ) = 1 Tbl spoon.
10) Oil = 1 Tbl spoon.
11) Salt = Acc to taste.
12) Chilly powder = 1 Tbl spoon.
13) Sambar powder =1/4 Tblspoon
14) Curry leaves (Karivepaaku) = 1Spring.
15) Coriander Leaves(Kottimera) = 1 small cup
16) Turmeric powder (Pasupu) = 1/4 Spoon.
17) Asafotida (Inguva) = 1Pinch.

Method:
1) Cook Toor Dal in pressure cooker, add 3 cups of water for 1 cup of  Toor dal and add 1 tblspoon of oil (Adding Oil to Toor dal while cooking will ensure Toor Dal cooks very soft and fast within less time, (on Pressure cooker 4 whistles are enough to cook Toor Dal by adding Oil), otherwise it may take little more time) after the pressure is released remove the Toor Dal vessel from Pressure Cooker and take cooked Toor Dal into a bowl.
2) Again cook all the vegetables in pressure cooker add some water while cooking vegetables and wait till you get 2 whistles on Pressure Cooker.
3) Then add tamarind juice and 1 cup of water in Toordal  and add Salt, Turmeric Powder, Onions, Jaggery, Coriander leaves, Chilly Powder, Sambar Powder, mix all the vegetables and stir for about 15 min and then swith off the stove and keep this aside.
4) Popu/Garnish above prepared Sambar (Follow link for Garnishing)

You can serve Sambar, Chutney, Karapoddi seperately with Idlyor Pour sambar on Idli's

Sambar Idli's are ready to serve..... :)

Tamarind rice (Chintapandu Pulihora)

Ingredients:

1) Rice = 2 Cups.
2) Tamarind (Chinta Pandu) = Large lemon size (Soak in hot cup of water).
3) Mustard Seeds (Avalu) = 1/2Tbl Spoon.
4) Urad dal (Minapappu) = 1Tbl spoon.
5) Bengal gram (Pachi senagapappu) = 2Tbl spoon
6) Cumin seeds (Jeelakara) = 1/2Tbl spoon.
7) Ground nuts (Verusanagapappu) = 2Tbl spoon.
8) Cashew nuts (Jeedi pappu) = 2Tbl spoon.
9) Water = 4 cups.
10) Red Chillies (Yandu mirapakayalu) = 1 or 2 pieces.
11) Green Chillies (Pachi mirapakayalu) = 5 or 6 Pieces (Cut in length wise).
12) Curry leaves (Karivepaku) = 2 Springs.
13) Turmeric powder (Pasupu) = 1/4 Spoon.
14) Seasame seeds (Nuvvulu powder) Optional = 1Tbl Spoon.
15) Jaggery (Bellam) = 1Tbl Spoon.
16) Asafoetida (Inguva) = 1/4 Spoon
17) Oil = 4Tbl Spoon.

Method:

1) Mix raw rice with bengal gram and cook them, add water as required. (Add 1/4 tbl spoon of oil while cooking the rice before you put the rice in cooker, in order to avoid stickiness )
2) Soak tamarind in hot water and extract juice from the pulp twice (If  there are any seeds remove them)
3) Boil tamarind juice along with green chillies, add salt and jaggery cook till the tamarind juice turns to paste (as shown in the fig)

4) Take small pan add 2 Tbl spoons of oil fry groundnuts, cashew nuts and mix them in cooked rice.
5) In the same pan add 2 Tbl spoon of oil add mustard seeds when it starts popping up add bengal gram, urad dal, cumin seeds, red chillies, turmeric powder, Inguva and mix them with rice (as shown in the fig)

And keep them aside, let that cool down for sometime, then add tamarind paste.
6) Mix tamarind paste with rice without mashing the rice. Finally, if you want, add seasame seeds powder
(Fry without oil) and then grind it (Optional ) (As shown in the fig )

TIPS:

1) Add turmeric powder while you season garnishing items for good color.
2) Add 1/4 tbl spoon of oil while cooking the rice before you put the rice in cooker, in order to avoid stickiness
3) We can store Tamrind paste in refrigerator for about a week to 10 days, whenever you like to taste Pulihora, mix this ready made tamrind paste with rice and serve. Your instant food is ready.. :)



This is a traditional receipe and favorite food for many people and it would be yummy too.... :) Ready made Puliyogare mix taste would be completely different from this one, if you taste it you'll love it. In Andhra Pulihora is commonly served as prasadam at temples, this is one of  the regular items which I prepare for every festival in my house.

Ravva Dosa (Rava Dosa)

Ingredients:
1) Semolina Rava (Bombai Rava / Sooji) = 1 1/2 Cup.
2) Butter Milk (Majjiga) = 1Cup.
3) Salt = Acc to taste.
4) Cumin Seeds (Jeela Karra) = 1 TblSpoon.
5) Green Chillies(Pachi Mirapakayalu) = 3 Pieces.
6) Ginger (Finely Chopped) (Allamu Turumu) = 1 TblSpoon.
7) Curry Leaves (Karivepaku) = 2Springs.
8) Coriander Leaves (Kothimeera) = 2TblSpoon.
9) Maida = 1/2 Cup.
10) Rice Flour (Biyappindi) = 1/2Cup.
11) Water = 5 or 6 Cups (Approx)
12) Oil = 2TblSpoon.

Method:
1) Mix all the above items except oil the batter should not be too thick it should be in liquid form (as shown below)

2) Keep this batter aside for about half an hour. Heat tawa and take one ladle full of batter and spread on the tawa starting from the outer side base of dosa in a round motion and then fill up the gap in the middle of dosa (as shown in the figure)

3) Then add 1 tblspoon of oil and keep in a low flame for 1 minute and increase the flame and again keep for 2 min, turn dosa upside down (as shown in the figure)

4)Then you get a nice crispy dosa .Serve with coconut Chuntney or sambar

Note :Rava dosa can not be spreaded like ordinary dosa.

Coconut Chutney:
1) Roasted Gram (Putnala papu) = 1/2Cup.
2) Fried Ground nuts = 1Tblspoon.
3) Tamarind = 1/4spoon.
4) Green Chillies = 3 or 4 Pieces.
5) Salt = Acc to taste.
Method:

1) Grind all the above items add some water you get a fine paste and garnish with popu.

Fenugreek Leaves Dal (Menthi Kura Pappu)

Ingredients:

1) FenuGreek (Methi Leaves/Menthu Koora Aaakulu) = 1 Bunch (Big size).
2) Tomatoes = 2 Medium size.
3) Onion (Vullipayalu) = 1Piece.

4) Green Chillies (Pachi Mirapakayalu) = 6 pieces (Cut length wise).
5) Toor Dal (Kandi pappu) = 1Cup.
6) Salt = Acc to taste.
7) Chilly Powder = 1TblSpoon.
8) Tamarind (Chinta Pandu) = Small Lemon Size(soak in a small cup of water for 10min)
9) Water =  2 Cups

Method:

1) Wash fenu greek leaves and toor dal separately.
2) Take fenu greek leaves, toor dal, green chillies, onions and turmeric powder and water in a vessel and cook them in pressure cooker and wait till 4 whistles.
3) After the pressure is released add salt, chilly powder, tamarind pulp (Extract juice from the soaked tamarind) again place the same vessel on stove and cook on medium flame for about 10 min

Popu:

1) Oil = 1Tblspoon.
2) Mustard seeds (Aavalu) = 1/4Spoon.
3) Cumin Seeds (Jeela Karra)  = 1/2Tblspoon.
4) Dry Red Chillies ( Endu Mirapakayalu) = 1or2Pieces.
5) Curry leaves (Karivepaaku) = 1Spring.
6) Black Gram (Urad Dal / Minapappu) = 1/2Tblspoon.
7) Asafoetida (Inguva) = 1Pinch.

Serve Hot Menthi Kura Pappu with onions and boondhi / papad.

Rasam Powder

Ingredients:

1) Coriander Seeds (Dhaniyalu) = 250gms.
2) Black Pepper Seeds (Miriyalu) = 25gms.
3) Dry Red Chillies ( Endu Mirapakayalu) = 10 or 14 Pieces.
4) Yellow Lentils (Toor Dal / Kandi Pappu) = 2 Tbl Spoon
5) Curry leaves (Karivepaaku) = 5 or 6 Springs.
6) Garlic (VelliVulli) = 4 or 5 Flakes.
7) Coriander leaves (Kottimera) = 2 Tbl Spoons.

Method:

1) Dry all the above items in the sun for a day or two.
2) Grind all the above items and add 1/2 Tbl spoon of salt to get yummy Rasam Powder.

Store it in a air tight container to retain freshness and flavor.

Sambar Powder

Ingredients:

1) Yellow Lentils (Toor Dal / Kandi Pappu) = 150 gms.
2) Black Pepper Seeds (Miriyalu) = 50gms.
3) Coriander seeds (Dhaniya) = 50gms.

4) Dry Red Chillies (Endu Mirapakayalu) = 24 or 25 Pieces.
5) Asafoetida (Inguva) = 10gms.
6) Kasoori Methi (Fenugreek) = 3Tbl Spoons.
7) Bengal Gram (Chana Dal / Pachhi Sengapappu)  = 25gms.
8) Black Gram (Urad Dal / Minapappu) = 25 gms.
9) Turmeric Powder (Pasupu) = 1Tea Spoon.
10) Garlic (Vellu Vulli)  = 5 - 6 Flakes.
11) Curry leaves (Karivepaaku) = 1 Spring

Method:

1) Dry all the above items in the sun for a day or two.
2) Grind all the above items to get a fine powder

 
Store this powder in a air tight container to retain freshness and flavor.

Sesame Seeds Powder (Nuvvulu Karappodi)

Ingredients:

1) White Sesame Seeds ( Tella Nuvvulu) = 1Cup.
2) Dry Red Chillies (Yandu Mirapakayalu) = 13 or 14 Pcs.
3) Curry leaves (Karivepaaku) =  4or 5 Springs.
4) Garlic (Velli Vulli) = 2or 3 flakes.
5) Black Gram (Urad Dal / Minapappu) = 3Tbl Spoon.
6) Bengal Gram (Chana Dal / Pachhi Sengapappu)  = 3 Tbl Spoon.
7) Dry coconut powder (Endu Kobbari Podi) = 1/4 Cup.
8) Asafoetida (Inguva) = 1 Pinch.

Method:

1) Sesame seeds in a pan and season on a low flame and keep them aside.

2) Season Dry Red Chillies, Garlic, Urad Dal, Bengal Gram, Curry Leaves and keep them aside.
3) Grind above seasoned items with Salt and Asafoetide to get fine powder.

 This Sesame Seeds Powder (Nuvvulu Karappodi) will be yummy when served with hot plain rice and Ghee.

Tip:
This powder can be used to keep the body warm, especially post pregnancy for woman

Poppy Seeds(Gasagasala Karappodi) Powder

Ingredients:

1) Poppy Seeds (Gasagasalu) = 100gms.

2) Dry Red Chillies(Endu Mirapa Kayalu) = 10 Pieces.

3) Curry leaves (Karivepaaku) = 1Tbl Spoon.

4) Cumin Seeds (Jeela Karra)  = 1Tbl Spoon.

5) Salt = Acc to taste.

Method:

1) Take Poppy Seeds in a pan and season them on a low flame then it slowly starts popping (like popcorn) then switch off the stove and keep them aside 

2) Season Red Chillies, Curry Leaves, Cumin Seeds with out oil in a pan and keep them aside.

Grind all the above seasoned items and add some salt to get a fine powder

This can be stored in air tight Container to retain freshness and flavor.

This can be served with hot Plain Rice with ghee.
We can use this powder in kurma preparation also.

Roasted Gram Dal Powder - Gulla Sengapappu / Putnala Podumu

Ingredients:


1) Roasted Gram Dal (Putnala Pappu / Gulla Senga pappu) = 1 Cup
2) Dry Red Chillies ( Endu Mirapakayalu) = 6 - 7 Pieces.
3) Garlic(VelliVulli) =  4 or 5 Flakes.
4) Cumin Seeds (Jeela Karra)  = 1Tbl Spoon.
5) Dry coconut powder (Endu Kobbari Podi) = 3Tbl Spoon.
6) Salt = Acc to taste.


Method:

Grind all the above items (Don't add water) to get a fine powder.

Store the powder in air tight container to retain freshness & flavor.
This powder can be sprinkled while you prepare Dosa.
Can be served with Upama and we can use this powder in preparation of many curries.

Kobbari Podumu (Dry Coconut Powder), Kobbari Karappodi

Ingredients:

1) Dry coconut powder (Endu Kobbari Podi) = 2Cups.
2) Garlic(VelliVulli) = 3 or 4 Flakes.
3) Cumin Seeds (Jeela Karra)  = 1Tbl Spoon.
4) Red Chilly Powder (Endu Mirapakayala Karam) = 1Tbl Spoon.
5) Salt = Acc to taste.
6) Roasted Gram Dal (Putnala Pappu / Gulla Senga pappu) = 1/2 Cup.

Method:

Grind all the above items to Kobbari  Podumu

Kobbari  Podumu (Dry Coconut  Powder) / Kobbari Karappodi will be very tasty with Dosa