Mamidi Kaya Pachi Pulusu

Hi

Generally we make pachi pulusu with tamarind juice with a combination of chopped onion, chillies etc. This is a variation in Pachi pulusu with pachi mamadikaya instead of Tamarind juice. A healthy variation during the mango season. Now a days you get raw mangoes through out the year. Try this item as it is very easy to prepare and it takes less time to prepare. Very comfortable dish, usually served cold with hot rice.

OK.Let us go to prepare.



Ingredients

• Raw mango                        1 medium
• Onion                                 2 medium (finely chopped)
• Green mirchi                      5 to 6 (finely chopped )
• Nuvvula podi                     2 tbsp
• Jaggery powder                 2 tbsp
• Turmeric powder
• Salt to taste

For Popu

• Oil
• Mustard seeds
• Cumin seeds
• Curry leaves
• Hing
• 2 Dry red mirchi

How I did it

1. Wash and peel and cut raw mango into chunks.
2. Pressure cook till 4 whistles.
3. After pressure releases, let it cool, mash the mango pieces nicely.
4. Add water to it depending on the consistency, sourness of mango and quantity you require.
5. Add salt, chopped mirchi, chopped onion, nuvvula podi, salt and turmeric powder . Mix well.
6. Finally check the sourness and sweetness and salt.
7. Transfer into a bowl.
8. Temper it with mustard seeds, cumin seeds, hing and curry leaves and dry red mirchi.

It goes well with garama garam rice.

You might also like:

• Pachi pulusu

Jeedi Mamidi Pandla Pulusu

Hi Friends

Today I am sharing another traditional and delicious combination JEEDI MAMIDI PANDLU & DRUM STICKS PULUSU. These jeedi mamidi pandu are also knows as munta mamidi pandlu / cashew fruit.

I think most of this generation didn't know about this jeedi mamidi pandlu. My grandmother and my mom love them and they cook them into a flavourful dish. Nearly after 20 years I have seen this fruit of cashew tree in the market and was pretty excited to buy them. As soon as I came back home, I washed and ate this juicy fruit which is having strong sweet smell.

This is actually the swollen fruit stalk of the cashew nut. When ripe this is sweet and juicy. The fruit dangles down down with the nut being bottom most. This nut , most of us actually eat ie CASHEW. This is called accessory fruit also as grows out of tissue other then the ovary of the flower. The ripe red and yellow jeedi mamidi pandu are also used in cooking and also used for sweeter up curry. Uses in jam and chutney also. Extracting the juice in syrup/wine also. These fruits are available in summer season only.

When ever my mother and grand mother prepared, the combination is same ie jeedi mamidi pandlu and drum sticks. So I also decided to do this only. No change and no variation.

OK. Let us go to prepare.

Ingredients

• Fresh jeedi mamidi pandlu                    10
• Drum sticks                                            2
• Onion                                                     1 chopped
• Tamarind pulp                                       2 tbsp
• Green mirchi                                          4 chopped
• Red mirchi powder                                1/2 tbsp
• Jaggery/sugar                                         depends on the taste
• Salt to taste

For Popu

• Oil
• Mustard seeds
• Feenu greek seeds                                    1/4 tbsp
• Hing                                                          pinch
• Turmeric powder
• Curry leaves

How I did it

1. Wash jeedi mamidi pandlu and cut slightly the bottom side and discard the bottom.
2. Dice the rest of the jeedi mamidi pandlu into four (length wise) and keep aside.
3. Wash drum sticks and cut into 2" pieces and boil them separately.
4. Take thick bottom vessel, add little oil, let it heat.
5. Add mustard seeds, let them splutter,add fenu greek seeds, hing turmeric powder and green mirchi.
6. Then add jeedi mamidi pieces. Let them cook for 2 to 3 minutes until fruit turns soft and well cooked. See the aroma of jeedi mamidi pandlu, lovely sweetish.
7. Finally add cooked drum sticks pieces, tamarind pulp, jaggary, chopped onion and curry leaves. Cook for 7 to 8 minutes.
8. Consistency depends on your serving style.
9.  Switch off the stove.

   
Serve with garama garam rice and sabhudana vadiyalu.

My Notes

• If you want pulusu to be thick, mix 1 tbsp of rice flour in little water and mix it in pulusu and boil for 2 more minutes.
• This is traditional dish. Don't add other vegetables.

Nutrititional Info

Rich in Antarctic acid which helps stop the formation of breast cancer.
Rich in Vitamin 'C ' and mineral salts.

Of course this recipe can be source of learning  those for unfamiliar of this jeedi mamidi pandlu. I am offering this  recipe to my readers of my blog.

If you see this fruit next time in market, grab it and make this dish and let me know your comments and advices if any.

Bye Yours Kusuma of Kusumas Abhiruchi

Kanda (yam) Pulusu

Today I am going to introduce the yummy yam(kanda) pulusu. This is a traditional dish in Andhra Pradesh. Normally we prepare  kanda chips, kanda fry and kanda bhachali kura with this kanda. Most of the people don't like this kanda. But try once and taste this kanda pulusu.

Ingredients

• Kanda (yam)                         1/2 kg
• Onion                                    1 medium chopped
• Tomato                                  2 medium size chopped
• Tamarind                               1 small lemon size( make in into juice)
• Green Mirchi                         2 chopped
• Red mirchi powder                1/4 tbsp
• Turmeric powder      
• Jaggery  powder                     3 tbsp
• Oil                                          2 tbsp
• Mustard seeds                 
• Fenugreek seeds                    1/4 tbsp
• Curry leaves
• Salt to taste

How to prepare

1. Peel skin of kanda and cut into small cubes.
2. Wash again and boil them crisply not too pasty
3. Take subji kadai .
4. Add oil, let it heat on medium flame.
5. Then add mustard , let them crackle .Then add fenugreek seeds. Let them turn into brown.
6. Next add chopped onion and let them fry into golden brown.
7. Add chopped tomato and cook them till tomato becomes soften.
8. Then add tamarind juice, boiled kanda,mirchi, red mirchi powder,  jaggery powder, curry leaves and salt to taste.
9. Let them boil for some time on medium flame.
10. See the taste and switch off the stove.

   Serve this with combination of mudda pappu and ghee.

Kakarakaya Pulusu

Today I am very much interested in showing/cooking very delicious and traditional dishes made of kakara kaya/ karela / bitter gourd. Every one will like this dish those who do not like the bitterness of karela. In my opinion the skill used in cooking shows the taste of the dish. My grand mother and my mother shows their traditional skills in cooking any item  and more over in cooking karela in our home. This skill is passing from generation to generation. I specialise in cooking Indian dishes.

Bitter gourd is very healthy especially for diabetic patients. Bitter gourd juice is supplementary for diabetes.
See and try at once and cook karela  dishes which will be good for health.

Ingredients

• Fresh looking karela          1/2 kg
• Onion                                1 finely chopped
• Green mirchi                       2 finely chopped
• Tamarind paste                 3 tbsp
• Turmeric powder                pinch
• Jaggery powder                2 tbsp                          
• Til powder                        3 tbsp
• Red mirch powder             1 tbsp ( adjust)
• Salt to taste
• Curry leaves 
• Oil for fry

Popu

• Mustard seeds
• Methi seeds
• Hing                          pinch
• Curry leaves

How to prepare

1. Wash karela with running water
2. Cut both sides stems.
3. Peel outer ridges slightly with peeler or small knife.
4. Cut karela into 1" finger pieces.
5. Then add pinch of salt and turmeric powder and keep it aside.
6. Mean time take pan and add 3 to 4 tbsp of oil. Let it heat.
7. Add mustard seeds, methi seeds and hing.
8. Then add karela pieces.
9. Fry them for some time ie till it turns golden brown.
10. To cook fast cover with lid on medium temperature.
11. Then add tamarind paste, onion, green chilli, red mirch powder, salt, jaggery powder, curry leaves and salt to taste. 
12. Let it boil for some time till consistency becomes little thick like gravy.
13. Finally add til powder, stir it well and again boil for 2 more minutes.
14. Turn off the stove.

Serve with rice or roti.

Note

We can use this dish for journey purpose also along with roti. We went to the Wales during this long weekend and took the this pulusu along with rotis.
               

Dappalam

Dapplam or mukkala pulusu can be prepared when ever we feel bored of routine sambar or other curries. Normally this dish is prepared as an ethnic dish during traditional marrages in Andhra Pradesh.

INGREDIENTS

Drumsticks                2

Pumpkin pieces          handful

Sweet potato             handful

Black Brinjal             2 or 3

Green Mirchi            6 chopped

Red chilli powder      1/2 tbsp

Tamarind                 1 small lemon size

Grated jaggery          2 tbsp

Rice flour                  1tbsp

Salt to taste

Menthi seeds            1/4 tbsp

Mustard seeds        1/4 tbsp

Hing                          pinh

Curry leaves

Oil                          2 tbsp

HOW TO PREPARE

1. Wash and cut all the vegetables.
2. Take a pressure pan or wide vessle.
3. Add oil, heat it and then add mustard seeds, menthi seeds, hing and turmeric powder. Let it it pop.
4. Then add drumsticks and 1 glass of water to it.
5. After drumsticks are half cooked add all the remaining vegetables and boil till they are cooked softly
6. Then add tamarind juice, jaggery powder ,salt, green chill, red chill powder and curry leaves.
7. Cook for some time till pulusu becomes little thick.
8. Finally add 1 spoon of rice floor and boil for 2 more minutes.
9. Switch off the stove
10. Serve with rice, mudda pappu and ghee.

Note

Normally  vegetables are cut into big pieces for dappalam

Menti Mirapakaya pulusu

This menthi & mirapakayala pulusu is nothing but Menthi seeds and dry red mirchi by adding  tamarind paste, onion etc. It is very easy preparation but takes little while to cook. Normally this dish is famous in Andhra Pradesh.

Ingredients

• Small onions (samber onions)                1/4 kg
• Menthi seeds                                        1/4 tsp
• Mustard                                                1/4 tsp
• Dry red mirchi                                       10 break into pieces
• Tamarind paste                                     2 tbsp
• Jaggery powder                                    2 tbsps
• Turmeric powder
• Salt to taste
• Curry leaves
• Oil                                                        2tsps

1. Peel out the skin of the onion and kept aside
2. Take a bowl or pan, add oil and heat it on medium flame
3. Then add mustard seeds, menthi seeds, dry red mirchi and let it fry
4. Add tamarand paste, turmaric powder, jaggery, salt and curry leaves to it
5. Pour 1/2 glass of water
6. Add small onions to it
7. Cook it for some time till onion becomes soft and gravy becomes little thick to serve

Serve the dish with hot hot rice, mudda pappu and ghee.

Note:
You can prepare it with regular onion cut into pieces if small onion are not available.

Chinna Mamidi Pandla Pulusu

Hi

To day I am coming with you, an unforgotable summer fare delicacy prepared from ripe mangoes. More often then usual we used to prepare seasonal food as as we can't found them in un season. This a summer season..I am absessed with mangoes.


This dish is different from other not only in taste but also in preparation. Easy
preparation and is a non spicy dish.  This is a seasonal dish. We generally prepare it at least 4-5 times during the Mango season. It is my son Praveen's favorite dish. I learn this dish from my mother in law.

Let us go to prepare this yummy yummy mango pulusu.

Ingredients

Batch 1

• Mangos                           6 (small benisha or chakkeragutlu)
• Green chillies                   3
• Red mirchi powder          1 tbsp
• Curry leaves                    10
• Tamarind                         lemon size (make it into juice)
• Turmeric powder             pinch
• Sugar                              2 tbsps
• Salt to taste

Batch 2

• Mustard seeds   ½ soopn
• Menthi seeds    l/8 spoon
• Jeera    ¼ spoon
• Dry red chilli   1 teared
• Hing            

How I did it

1. Heat the oil in a wide pan
2. Add mustard seeds, methi seeds, jeera, hing and turmeric powder and let it pop
3. Add tamarind  juice to popu
4. Then add salt, sugar, green chillies, red chilli powder and curry leaves to above gravy
5. Add a cup of water to it and let it boil for 5 minutes
6. Meanwhile wash the mangoes and separate them with small knife left and right not fully with joint at the bottom of the mangoes.
7. Keep all the mangoes one by one in the above in the pan let it boil for 10 more minutes till the mangoes have cooked and turned soft and tamarind juice becomes little thick

1.  
   

 See the taste with a combination mango, tamrind, jaggery. Really mouth watering dish.

           
         Serve this garama garam rice and mudda pappu.

Generally we use CHAKKERA GUTLU verity to this pulusu as these are very small.

You can use big mangoes also. Cut them into little big pieces.

Pachi Pulusu

Pachipulusu  is a traditional and a classic dish. Very simple preparation.  My grand mother used to prepare it when vegetables are not available at home. Now I am in London with my daughter and son-in-law and with my grand daughter Dhanvi. They like this dish very much. I have prepared this  yummy  yummy pachipulusu yesterday and served with the best combination of muddapappu and kandi pachdi.

Ingredients

• Onion (chopped) 2 to3 depends upon the quantity
• Tamarind small lemon size
• Jaggery powder 3 tbsp
• Til powder                        2 tbsp(Roast til in a pan without oil and make it into powder)
• Green mirchi       5 to 6
• Curry leaves
• Turmeric powder
• Salt to taste

POPU

Oil ½ spoon
Jeera 1 spoon
Dry red chili 1 make it into pieces
Musterd seeds ½ spoon

1. Soak tamarind in a vessel for 10 minutes.Take juice out of it in a rasam like consistency.
2. Add green mirchi and chopped onion into juice
3. Smash with your hand for 1 minute
4. Then add salt, turmeric powder, salt , jaggery powder and salt.
5. Finally add til powder to it and mix it well with spoon. By adding thil powder pachipulusu becomes little thick and tasty.
6. Then take ½ spoon of oil for popu. Add mustard seeds , jeera and dry red chilli pieces and let it pop.
7. Add to pachipulusu.
8. Check the taste before serving and serve with hot rice and mudda pappu.

        
        

Nune Vankaya

This is my mom's favorite recipe called nune vankaya. She is now 85 years old and this recipe has been coming over generations.

Ingredients:

Batch1

• Small fresh brinjals ½ kg (10 to 12)
• Onion 1 big cut into pieces

Batch 2

• Channa dal 3 spoons
• Urad dal         1 spoon
• Daniya 1 spoon
• Dry red chillies         8 to10 (adjust according to preference)

Batch 3

• Til powder 3 spoons
• Tamarind         40 gms make into juice
• Turmeric powder  pinch
• Salt to taste
• Curry leaves 10
• Oil         2 to 3 tbsp

How to prepare

1. Take a pan and add 1 /4 spoon of oil and fry the batch 2 items till the mixture turns brown.
2. Make it into soft powder and keep aside.
3. Wash brinjals and cut the stem leaving a little bit to the brinjal. It looks nice to see the brinjals with little stem after they are cooked.
4. Separate  brinjals like petals with small knife with narrow gap and put it in water immediately to avoid turning into black.
5. Take wide deep pan , heat 2 to 3 spoons oil for popu and add musterd seeds and channa dal.
6. After channa dal turns brown add turmeric powder ,tamarind juice, chopped onion, powder made from batch 2, salt, jaggery powder,turmeric powder and curry leaves.
7. Cook them for 20 minutes on a medium heat till they soften and the gravy becomes thick.

Serve this dish with toordal (mudda pappu), ghee and garama garam rice.

Note
It should be cooked in separate vessel. It is not tasty when pressure cooked.