Sorakaya pullusu Kura

Ingredients:

1 medium Sorakaya peeled cut into pieces

2-Onions pieces

              4-Green chillies slightly cut

Tamarind -1 lemon size

¼ SP Turmeric pwd

1 SP Red chillie pwd

Salt to tast

½ SP Sugar

1/8 SP Menthe pwd

For seasoning:

Oil 2 spoons

One red chillies

Mustard seeds- 1/2 spoon

Channa dal-1/2 spoon

Cumin seeds -1/2spoon

Urad dal -1/4 spoon

curry leaves-few

Hing-1/8 spoon.

Preparation:

1.Heat oil in a pan, add red chillies, urad dal, cumin seeds mustard seeds and curry leaves.

2.Now add chopped onions, green chillies and fry them until golden brown color.

3.Add the chopped sorakaya pieces, turmeric, and red chilli pwd, salt. Cover the pan and cook for 5 min under medium flame.

4.Add the juice extracted from tamarind juice and some water. Cover and cook until the pieces are soft.

5.Add sugar, and menthe powder and mix them well, turn off the heat. And garnish with coriander leaves.

6.Serve hot with rice and papad.

Aratikaya kootu

Ingredients:

1 small cup toordal
1 no raw banana Pieces
2 no green chillies
1 pinch Turmeric Powder
1/2 SP Coriander Seeds
1/2 SP Channa Dal

¼ SP black pepper

¼ SP rice

¼ SP cumin seeds

2 Red Chillies
2 SP Grated Coconut

 For seasoning:
1/2 SP Mustard Seeds

1/2 SP cumin seeds
1/2 SP Urad Dal
1 Red Chillies crocked
1 Pinch Inguva
2 SP Oil
Curry Leaves

Preparation:

1.Heat 1 SP oil in a pan add coriander seeds, chanadals, red chillies, cumin seeds, black pepper, rice and then fry.
2.Remove from fire and grind into a coarse paste along with grated coconut.
3.Wash toor dal and cook on stovetop.
When it 3/4 done add chopped raw banana, green chillis and cook.
4.Add turmeric powder, ground paste, salt and mix well.
Let it cook for couple of mins and turn off the flame.
5.Heat 1 SP oil in frying pan add seasong ingredients and fry.
When they get splitted add this to cooked dal mixture & mix it well.
6.Aratikkaya kutu is ready and transfer into a serving bowl.
Serve with plain boiled rice and papad.

karam dosa

Ingredients:
1 cup of Urad dal
3 cups of rice
1 cup of boiled rice
1 tbs feenugreek (menthulu)
3 onions
7 red chillies
3 nitty grits(tella payallu)
1 tbs lemon juice or tamarind
Salt for taste
Ghee or oil

Method:
For Erra Karam:
3 onions
7 red chillies
3 nitty grits(tella payallu)
1 tbs lemon juice or 1 tbs of tamarind(soak)
salt for taste
      Make all ingredients thick paste (no need of water to be added) , this is called Erra Karam

Preparing the Dosa batter:

1. Soak the rice, Urad dal and the menthulu separately.
2. Grind the Urad dal, rice & menthulu to a fluffy smooth better. Let it ferment overnight.
3. To make perfect Dosa, the Dosa tava should be rubbed with oil with a cut onion, the first one or two dosa may not be turn out good (use oil liberally to first and second dosa to avoid sticking to tava).
4. Add water ,salt , soda to dosa batter, and make it dosa batter consistency. take a ladle full of dosa batter and make dosa, sprinkling oil around dosa so it can come out easily. We added methi seeds in dosa batter, it gives good brown color.... after it cook well no need to cook other side.
5. Now spread this Karam when the dosa is cooking, pour 1 tbs of ghee to the dosa.
6. Now the Karam Dosa is ready to eat.
7. Serve Karam dosa with peanut (ground nut) chutney.

seema vankaya pappu

Ingredients:
1 seema vankaya (bangalur vankaya) chopped
1 tomato chopped
3 green chillies chopped
1 onion chopped
1 cup tur dal(kandi pappu) wash
1/4 turmeric
1 tbs kothimeera wash & chopped
5-8 curry leaves
salt for tast

popu:
1 tbs oil
1 red chilli, broken in to pieces
1 tbs mustard seeds
1/2 cumin seeds
1/2 urdal
1 tbs chanadal
1/4  tbs asafoetida
curry leaves

Method:

1. Wash tur dal and add chopped seemavankaya, tomatos, onions, green chillies and 3 cups of water, cook for 3-5 whistles.
2. The tur dal get soft texture and again place in a low flame. mash with dal masher (pappuguthi).
3. Now prepare popu to this dal in this we can all ingredients of popu, curry leaves,turmeric, asafoetida.
4. Add this seasoning to the boiling dal, add salt & Kothimeera.
5. Serve with rice/Chapathi.

Menthi kura pappu

Ingredients:

1 cup tur dal (Kandi Pappu)

4 fresh bunches of menthi kura,wash & chopped
1 tomato finely chopped
1 medium size onion chopped finely
Lemon size tamarind (soak in cup of water and extract juice)
2-3 green chilies, slit
10-12 fresh curry leaves
salt for taste
1/4 tbs chilliepowder
1/4 turmeric

Popu:

½ tsp mustard seeds

½ tsp jeera

1 tsp Channa dal

½tsp Urad dal

1 red chilli , broken into pieces

few curry leaves

¼ tsp of asafoetida (inguva)

1 tsp oil

Method:

1. Make the tur dal(kandipappu) wash, tomato & greenchillies and cook ina pressure cooker till kandi pappu get sot.
2. take a pan add oil and all popu ingredients, after it started spluttering add onions fry for 1 min.
3. now add turmeric, redchilliepower, tamarindjuice, salt, lastly menthi leaves, and add 2 cups of water
4. cook it in low flame and cover it with a lid for 20 min
5. lastly add tur dal to the pan and cook for 5 min.
6. serve it with roti / rice with ghee and with papad.