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.

Bombay chutney with vegitables (senaga pindi kura)

        Ingredients:
1/4 cup besan(senaga pindi))
1 small carrot chopped
7 beans chopped
2 medium size aloo chopped
1 tomato chopped
1 onion chopped
2-3 green chilies, slit
1 small bunch  chopped coriander 
10-12 fresh curry leaves
salt for taste
1/4 tbs chillipowder
1/4 turmericpowder

Popu:
½ tsp mustard seeds

½ tsp jeera

1 tsp Channa dal

tsp Urad dal

1 red chilli , broken into pieces

10 -12curry leaves

1 tsp oil

Method:

1. Take a pan heat 1 tbs of oil, add popu ingredients once it starts spluttering add green chillis, onions, tomatos, curry leaves.
2. Let it fry for 2 min, now add carrot, beans,aloo and fry for 2 min.
3. Then add chilliepowder, turmericpowder, salt for taste and 3 cups of water .
4. Cook on slow to medium flame and cover it with a lid  for a few mins untill the vegetables get cook.
5. Mean while mix besan with 1½ cup of water and mix without lumps.
6. Once the vegetables are cooked add besan and bring it to a boil and let it cook for 5 min.
7. The mixture will starts thickening, if needed add some water till u get the consistency of your choice, the mixture comes to boil switch off the stove & garnish with coriander leaves.              
8. Serve with roti/poori.

Thotakura pappu

Ingredients:
1 Cup tur dal /Kandi pappu
2 Cups thotakura(Washed) & chopped
1 Onion chopped
2 tomatos

2-3 Green chillies(Slit length wise)

lemon size tamarind (soak in water for atleast 5 min) 

¼ Tsp turmeric powder

Salt to taste

Popu:

1 tsp of aavalu(mustard seeds)

½ tsp cumin seeds(Jeera)

1 Red chilli

1 tsp senaga pappu (Channa dal)

½ tsp mina pappu (Urad dal)

¼ tsp of asafoetida /hing

10-12 fresh curry leaves

2 tsp oil

Method:

1. Wash  thotakura leaves thoroughly 2 times and chop finely, now wash tur dal(kandi pappu) and add chopped thotakura leaves in a vessal and cook in a pressur cooker till soft.
2. cut onions ,green chillies, tomatos in to small pieces.extract juice of tamarind from water.
3. Heat oil in a pan and add all poppu ingredients,and let it be tempering for few sec.
4. Add chopped green chillies,onions,tomatos ,turmeric powder,salt & tamarind juice and cup of water to cook.
5. place a lid untill it cook soft.
6. Now add dal & thotakura to pan and cook for 5 min.
7. serve the thotakura pappu with hot rice & rotis.

Lemon Rice

Ingredients:
2cups cooked rice
juice of 2 lemons
1tsp turmeric powder

Salt for taste

chopped kothimeera

Popu:

1 tsp of aavalu (mustard seeds)

½ tsp cumin seeds(Jeelakara)

2 Red chillies

2 tbs groundnuts

1 tsp senaga pappu (Channa dal)

½ tsp mina pappu (Urad dal)

2-3 Green chillies(Slit length wise)

¼ tsp of asafoetida /hing

10-12 fresh curry leaves

2 tsp oil

Method: 

1. Heat the oil in a pan,let the oil be heated then add all popu ingredients to     

   the pan.

2. Once the ground nuts comes to  golden brown color.then stop the flame.

3. Take rice in a dish add turmeric,salt, lemon juice and lastly popu.

4. Mix well thoroughly.

5. Lastly garnish with kothimeera.         
               

                     serve with curd

Chukkakura pappu

Ingredients:
1 Cup tur dal /Kandi pappu
2 Cups finely chopped chukka kura (Washed)
1 Onion chopped
¼ Tsp turmeric powder

2-3 Green chillies(Slit length wise)

Salt to taste

Popu:

1 tsp of aavalu(mustard seeds)

½ tsp cumin seeds(Jeera)

1 Red chilli

1 tsp senaga pappu (Channa dal)

½ tsp mina pappu (Urad dal)

¼ tsp of asafoetida /hing

10-12 fresh curry leaves

2 tsp oil

Method:

1. Take chukka kura leaves and dal in to a vessel add 2 cups of water and  

    cook in a pressure cooked up to 3 whistles. (make sure dal is cooked soft)

2. Take a pan and heat 2 tsp oil, add all popu ingredients, once you see 

    popping add green chillies, turmeric powder and onions.

3. Fry for a few sec till the onions become soft and little golden brown.
4. Add this and salt to the dal and combine, cook on slow to medium flame for  

    a few mins till you get the consistency of your choice.

                   

                     Server with Rice/roti

Coconut chutney

Ingredients:

1 cup grated coconut

2 small green chillies 

1 tbsp roasted channa dal

salt to taste

Popu:
1/2 tsp mustard seeds

½ tsp jeera

1 tsp Channa dal

1/2tsp Urad dal

1 red chilli , broken into pieces

2 to 3 curry leaves

1 tsp oil

Method:

1.   Put the coconut, green chillies, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.

2.   Prepare the tempering by heating the oil and adding the mustard seeds, jeera,1tsp channa dal,1/2 urad dal, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.

Gongura Pulusukura

Ingredients:

3 big bunch of gongura

4 green chillies

2 medium size onions

¼ tbs turmeric powder

Salt to taste

Popu:

1tbs each of aavalu (mustard seeds),senaga pappu(channa dal)and mina pappu(urad dal), ¼ tbs menthulu(fenugreek)and 1 red chilli.

Masala powder for taste:

Red chillies-4

Dhaniyalu-1tbs

Asafetida/hinge- ¼ tbs

Make all the ingredients fry in a pan with tbs of oil, till it turns brown color. Let it cool for few mins, and make it fine powder.

Method:

1.   Wash gongura leaves, onions, green chillies chop and set aside.

2.   Heat oil in khadai, add 2 tbs oil and popu once the seeds start popping , add onions, green chillies, curry leaves& fry for few mins.

3.   Add gongura leaves, turmeric, salt & stir well.

4.   Mix 200ml of water & stir, cook for 15min with lid. Continue to cook on low flame till the water is absorbed. Once it is done, the leaves would have changed color and lost shape. Stir it for a min add the masala powder to it.

5.   Then turn off the heat after 2 min & take it to a serving bowl.

6.   Gongura pulusukura is ready to serve

7.   Serve it with rice/ roti/ chapathi.