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.

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• Pachi pulusu

Black Chick Pea Rasam

Hi Friends

Here comes yummy and delicious rasam/charu with  boiled chick peas water. These are the desi chickpeas which are also called as Kala Chana. Today I prepared  tempered black chick peas. Generally we throw away the water drained after boiling the chickpeas. We tend to loose lots of nutrients in that drained water. Why not utilize that water wisely? Why not prepare a delicious Rasam. Rasam takes important role in traditional Andhra meal. There are many varieties of rasam. However, the base recipe remains the same.

OK. Let us go to prepare this rasam

Ingredients

• Drained black chick peas water                 2 cups
• Tomatoes                                                  2  cut into chunks
• Tamarind pulp                                           1 tbsp
• Turmeric powder
• Jaggary powder                                        1 tbsp
• Salt to taste
• Curry leaves
• Coriander leaves

For rasam powder

• Black pepper                                              1/4 tbsp
• Cumin seeds                                                1/4 tbsp
• Coriander seeds                                          1/4 tbsp

For Popu

• Oil
• Mustard seeds
• Hing 
• Garlic pods                                               5 crushed

How I did it

1. Grind  rasam powder with above ingredients under 'rasam powder' and keep aside.
2. Take drained chick pea water in a bowl.
3. Add tamarind pulp, turmeric powder, rasam powder, tomato chunks, jaggery powder, curry leaves, coriander leaves and required salt.
4. Boil on medium heat for 5 to 7 minutes.
5. Take popu pan, add oil, and let it heat.
6. Add mustard seeds, let them pop, then hing and garlic pads. Let them fry.
7. Add this popu to prepared rasam and cover it with plate.
8. It goes well with rice with side dish of papad.
9. My kids dip idli with this rasam.

My Note

Prepare rasam powder in the home when ever you required. It retains freshness and taste. See the aromatic with hing and garlic popu.

Nutritional info

Black pepper used in rasam powder relief from constipation and improves digestion.

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• Talimpu Sanagalu

Mamidikaya Rasam

Hi

Today I am blogging charu/rasam with raw mango. Normally we prepare dal, chutney, pulihora  like that with raw mangoes. This raw mango charu is delicious and simple preparation and this is summer special charu as mango is a summer fruit. But these days we get raw mangoes almost the whole year. I went out to the market to day and found some lovely raw mangoes. Couldn't resist buying them. Raw mangoes have health benefits like Vitamin 'A', calcium, low fat and high protein.

Let us go to prepare Mamidikaya Rasam

Ingredients

• Raw mango pieces                       1 cup ( depends upon sourness)
• Onion                                           1 finely chopped
• Green mirchi                                4 chopped
• Sesame powder(nuvvula podi)    1 tbsp
• Jaggery  powder                           2 tbsp
• Turmeric powder
• Salt to taste
• Curry leaves
• Coriander leaves

For Popu

• Mustard seeds
• Cumin seeds
• Dry red chilli                             1 tear
• Hing
• Oil/ghee                                    1 tbsp

How I did it

1. Wash raw mango. Peel outer layer and cut into pieces.
2. Pressure cook mango pieces with l glass of water. Let it cool.
3. Mash mango pieces.
4. Add needed water. It depends on the sourness of the mango.
5. Take kadai, add 1 tbsp of oil or ghee. Let it heat. Add mustard seeds. Let them pop. Then add cumin seeds , teared red chilli and hing.
6. Pour the boiled mango puree water and add salt, turmeric powder, jaggery and boil for 5 minutes.
7. Finally add sesame powder and cook for couple of minutes.
8. Transfer into a bowl.
9. Garnish with coriander leaves.

It goes well with rice.

My Notes

• If possible select sweetish and sourish mango for this rasam tastes yummy.

Kobbari Charu

Hi Friends

Today I am coming with the recipe is about Kobbari charu that is charu made with coconut milk. We generally make different forms of charu but this is a special one. I have tasted this in my sisters place and tried in my house and come out perfectly.

Try this at once. You will love it.

Let us go and Prepare

Ingredients

Coconut milk                                 1 glass (250 ml. Check the notes below to make coconut milk)
Green mirchi                                  3
Tomatoes                                      2 (chopped)
Putna (roasted chickpeas)              2 tbsp
Coriander leaves                            fist full
Turmeric powder                            
Oil
Salt to taste

For popu

Mustard seeds
Cumin

How to prepare

1. Extract coconut milk  from coconut and keep aside.

2, Grind putna, green mirchi and coriander leaves into paste and mix in coconut milk.
3. Add salt, turmeric powder and chopped tomato.
4. Boil coconut charu on low flame in heavy bottom vessel.
5. Stir frequently. Otherwise the bottom will burn because of coconut and putna mixture.
6. Cook for 5 to 6 minutes. Switch of the stove.
7. Add popu in a popu pan and mix in coconut charu.

It goes well with rice.

My Notes

How to extract coconut milk.

1. It approximately makes 1 glass of coconut milk with 1/2 a coconut.
2. Chop coconut pieces finely.
3. Add warm water and  grind to a fine paste. If required add water.
4. Place a thick cotton cloth on a vessel, pour the grounded coconut mixture onto the cotton cloth or in  strainer.
5. Use your hand or back of  spoon to squeeze out the milk from residue.

Maggiga Charu

HI VIEWERS

Today I am going to introduce Andhra style yummy yummy Maggiga Charu. This dish is butter milk based stew.  My grand mother makes this delicious maggiga charu with left over sour curd.

Let us go to prepare tasty maggiga charu.

INGREDIENTS

1. Sour curd                                             2 cups
2. Fresh coconut paste                              1 tbsp
3. Onion                                                   2 medium size
4. Green chillies                                        2 or 3 ( make into slices)
5. Dry red chillies                                     2
6. Cumin seeds                                        1 tbsp
7. Mustard seeds                                     1 pinch
8. Fenugreek seeds                                  1 pinch
9. Turmeric powder
10. Curry leaves   
11. Ghee                                                   1 tbsp        

HOW TO PREPARE

• Churn the curd with required water into a soft right consistency.
• Add little more water while churning if curd is too thick and keep it aside.
• In a wok, heat the ghee for tempering.
• Add mustard seeds, cumin seeds, fenugreek seeds, chilli pieces and let mustard seeds pop.
• Finally add turmeric powder and curry leaves.
• Switch off the stove.
• Pour this tempering into churned curd.
• Add sliced green chillies and salt to taste.
• Meantime pound onions with a pestle and mortar. Don't make it into a paste. Just kacha pacha and mix in the churned curd.
• See the taste.
• Maggiga charu is ready to serve.

             This delicious dish goes well with rice.

NOTE

• Tempering with ghee gives richer taste and flavor to the dish.
• Don't boil churn curd or maggiga charu.
• It tastes good if curd is a bit sour.

Lakshmi Charu ( Tarvaani)

Hi, friends, as I have already wrote in my  blog about healthy and yummy Lachim charu in Telugu version. For the benefit of  viewers of other languages , I thought of coming this Lachim charu in English also.

     This is the special charu famous in Godavari districts and in some places in Telangana remote areas. This Lakshmi charu is a traditional  dish which focus from our ancestors.

     A mud pot is kept in every kitchen in their house for the purpose of  this Lakshmi charu in some places of Godavari districts and in Telangana remote areas.
Before you cook the rice, save the drained water used for washing the rice. Save the water in the pot for 2 to 3 days. During process of fermentation, protein gets adds  to the already existing  Vitamin B  in the water. Now the water is rich in proteins and vitamins.

    Take required quantity of water (tarwani) add vegetable pieces like brinjal, bottle gourd etc. let it boil some time till vegetables becomes soften. Then add green chillies, red chilli powder and tamarind pulp , little sugar or jaggery and salt to taste.
Again boil it for 2 to 3 minutes. Switch of the stove.
Add popu to it.

      Now the  healthy and yummy yummy chary is ready.

My Note

Keeping the pot in the house saves you  during the emergency and during un excepted guests arrived.
These days this dish is available in 5 star hotel show the new generation about this old dish.
It ferments well in summer. Mostly this is made during summer time.

            Serve this with garam garam rice  along with mudda pappu and papad.

Nimbu Rasam

Today I am blogging the traditional South Indian rasam ie Nimbu rasam or Lemon Rasam.  Generally we prepare Miriyala (pepper) rasam by using tamarind and tomato rasam etc. See this nimbu rasam which is very comforting dish and very easy prepared rasam. It takes little time. Try at once and see the taste.

Ingredients

• Toor dal                                              1/4 cup
• Lemon                                                1 medium size (take a big one if you like more sournes)
• Tomato                                               1 finely chopped
• Mustard seeds                                     little
• Cumin seed                                         little
• Dry red chiili                                       1 tear
• Garlic flakes                                        10 finely  chopped                               
• Turmeric powder
• Sugar                                                      1 tbsp
• Curry leaves
• Salt to taste
• Hing                                                         pinch
• Water                                                     2 glasses
• Oil 

How to prepare

1. Pressure cook the toor dal and keep aside.
2. Take kadai, add 1 tbsp of oil, heat it on medium flame.
3. Add mustard seeds, when spluttering add cumin seeds, red chiili, chopped garlic,hing, curry leaves and turmeric powder and fry it for a min.
4. Then add chopped tomato and let it become soft.
5. Then add water and cooked toor dal and salt. Mix well.
6. Boil it for 5 minutes and switch off the stove.
7. Take the nimbu rasam into a bowl.
8. Add fresh lemon juice to it after removing from the flame.
9. Now the  yummy yummy  lemon juice is ready 

     Serve with garam garam rice and papad.

లచ్చిం చారు

ఈరోజు  మీకు  నేను  లచ్చిం  చారు  తాయారు  చేయడం  ఎలాగో  చెప్తాను . లచ్చిం  చారు ఎక్కువగా  గోదావరి జిల్లాలో, తెలంగాణా  లో  కొన్ని  ప్రాంతాల్లో  ఇది బాగా తెలిసి  ఉంటుండి . మన  అమ్మమ్మ , నానమ్మల  కాలంనాటి  వంటల్లో  ఇది  ఒకటి . కానీ మనం  పాట వంటలకు చాల దూరం  అయ్యాము . ఎందుకంటే  మారిన కాలాన్ని  బట్టి  ఈ  పరుగుల ప్రపంచములో  సమయము దొరకక  వండుకున్నాం, తిన్నాం అన్నట్లుగా ఉంది.
  
ఇప్పుడు మనం  లచ్చిం  చారు ఎట్లా  తాయారు చేయాలో  చూస్తాము .
పట్నం లో కంటే  పల్లెలో  లచ్చిం  చారు  తాయారు  చేయడం బాగా తెలిసి  ఉంటుంది .
ప్రతి  ఇంటిలో  వంటింట్లో  కొత్త  మట్టి కుండను పెడతారు. రోజు మనం  అన్నం  వండేటప్పుడు  బియ్యం  కడిగిన నీళ్ళు  పారబోస్తము . అట్లా కాకుండా  ఆ  నీళ్ళను  కొత్త కుండలో  భద్రపరచాలి . దేనినే  తర్వాణి అని  కూడా అంటారు. దీనిలో  అన్నం వార్చిన   గంజి  కూడా  అదే  కుండలో పోయ్యొచ్చు .  ఇది పులిసిన తరువాత  చారు తాయారు చేస్తారు .
పులియడంవల్ల  ప్రోటీన్ల  తో కలసి బలవర్దక  ద్రవం  తాయారు అవుడుంది .

మనం  ఎంత కావాలో అంత తర్వాణి  ఒక  గిన్నెలో  తీసుకోని  దానిలో మనకు  కావలసినటువంటి  కూర ముక్కలు  అంటే  వంకాయ , టొమాటో, సొరకాయ , దోసకాయ , చిక్కుడు  కాయ లాంటివి , ఉల్లిపాయ  ముక్కలు  తరిగి  వేయాలి . దీనిలోనే  రెండు  పచ్చిమిర్చి  కుడా తరిగి వేయాలి.  దానిలోనే  ఉప్పు , కారం పొడి , పసుపు  వేసి మరగ పెట్టాలి .కావలసినవాళ్లు  చింతపండు  రసం కుడా  వేసుకోవచ్చు . బాగా మరిగి  , కూర  ముక్కలు ఉడికిన తరువాత దించి  పోపు పెట్టు కోవాలి. ఈ  చారు  కట్టెల మంట  మీద చేస్తే  చాలా బాగుంటుంది . మీకు కావాలనుకుంటే  దించిన  తరువాత  కొంచం  చక్కర గాని, బెల్లం గాని వేసుకోవచ్చు .
వేడి  వేడి అన్నంలోకి ఈ చారు వేసుకొని  వడియాలు నంచుకొంటే  అన్నం  మొత్తం  లచ్చిం  చారు  తోనే తినవచ్చు.
పల్లెటూర్లలో  వారం సంతలో  తప్ప కూరలు దొరకవు.  అటువంటప్పుడు  , అనుకోకుండా చుట్టాలు వచ్చినప్పుడు  ఈ లచ్చిం  చారు మానను ఆదుకుంటుంది . ప్రతి  ఇంటి లో  ఈ  కుండ పెడతారు .
ఇప్పుదు  పెద్ద పెద్ద హోటల్స్ లో కూడా  లచ్చిం  చారు పేరు వినపడుతుంది .
పోషక విలువలు ఉన్నటువంటి ఈ లచ్చిం  చారును  మీరు కూడా ట్రై  చేయండి. పాత వంటల  ముందు కొత్త వంటల  రుచి  పనికిరావు.
నాటు వంటలు  అనుకుంటాము  కానీ పోషకవిలువలతో కూడిన పాత వంటలు  చాలా చాలా  రుచిగా  ఉంటాయి.
ఆరోగ్యానికి  మంచిదని ఎక్కువగా  ఎండా కాలం  లచ్చిం  చారు  తాయారు చేస్తారు .
మసాల లాంటివి లేకుండా  చాల బాగుంటుంది .
నా ఈ లచ్చిం  చారును  అందరి సౌకర్యం కోసం ఇంగ్లీష్ లో కూడా నా బ్లాగు లో పెడుతున్నాను.
చూడండి, చేయండి. మీ అభిప్రాయాలను, సలహాలను మాకు తెలపండి.
      -- మీ కుసుమ