Ingredients

• Kandipappu                            -           1 cup
• Any 2/3 vegetables                 -           1 ½ cups
• (Brinjal/vankaya, Sorakaya/ Bottlegourd, Bendakaya/ Bhindi, Radish/ Mullanki, Carrot, Sweet potato etc)
• Onion                                      -           1, medium size, cut into cubes
• Tomato                                    -           1, medium size, cut into cubes
• Green chillies                          -           4-5, slit into lengthwise
• Red chilli powder                   -           1 tsp
• Turmeric powder                     -           ½ tsp
• Tamarind paste                        -           4 tbsps
• Sugar                                       -           1 tsp, optional
• Salt to taste

To Temper

• Mustard seeds                         -           1 tsp
• Minna pappu/Urad dal            -           1 tsp
• Dry red Chillies                       -           4, broken into two
• Jeelakara/ Cumin Seeds          -           1 tsp
• Menthulu / Fenugreek seeds   -           ½ tsp
• Garlic                                      -           2 cloves, crushed
• Curry Leaves                           -           1-2 sprigs

To Garnish

Coriander leaves

Preparation Method

Take any two or three available vegetables. Soak in water for some time. Wash & cut into cubes.

Wash dal in and pressure cook in a pan with 2 cups of water, 2-3 drops of oil, till 3-4 whistles and mash it smooth with wood masher/pappuguthi. Keep it aside

Take a vessel with 1 cup of water. Add the vegetables, onions, tomatoes and green chillies.

Cook it medium flame for 10-15 minutes. Once the vegetables are half coked add tamarind paste, turmeric powder, red chilli powder and salt as required.

Wait till the raw smell goes off and add mashed dal. Adjust water and salt.

Allow it boil for 10-15 minutes.

Keep a pan in the stove & pour oil for tempering. Add mustard seeds. Wait until it crackles.

Now add urad dal, cumin seeds, red chillies, asafoetida & curry leaves. Stir fry for about 4-5 seconds.

Pour the popu in the pappu chaaru. Add sugar and keep it in the low flame for 2-3 minutes.

Turn off the heat and garnish with coriander leaves. Cover and leave for some time.

Serve with hot rice and odiyalu/papad of course with ghee.

Variation

Half of the onion and tomato can be added during popu and fry till it has become translucent.

• Mamidikaya/Raw Mango                   -           1, medium size
• Onion                                                  –           1, medium size, finely chopped
• Green chillies                                      -           4, finely chopped
• Pasupu/Turmeric powder                    -           ¼ tsp
• Sugar                                                   -           1 tbsp
• Water as required
• Asafoetida a pinch
• Salt to taste

To Temper/Tiragamatha/ Popu/Tadka/Talimpu

• Mustard Seeds                                    -           ½ tsp
• Cumin Seeds                           -           ½ tsp
• Dry Red Chillies                     -           2, broken into two
• Garlic                                      -           2, crushed, optional
• Curry leaves                            -           2-3 springs
• Oil to temper

To garnish

Coriander leaves

Preparation Method

Wash the mango and peel the outer skin of it.

Cut the mango into big pieces and Cook in a vessel along with little water till has become soft.

You can alternatively use the pressure cooker also if you have to make large quantity.

Cool and mash it with the pappu guthi/ blender.

Now add water according to the sourness of the mango.

Generally the consistency should be medium thick. Add finely chopped onion, salt, sugar & curry leaves.

Check for the balanced taste of sweetness and sourness.

In a frying pan, heat 1 tsp oil, add mustard seeds, wait until it splutters.

Add cumin seeds, urad dal, red chillies & curry leaves.

Switch off the flame and add it in the mamidikaya pachi pulusu.

Keep it covered for an hour and serve it with steam hot rice and mudda pappu.

Variations

1. Crushed garlic can be added in the popu.
2. One tsp of sesame seeds can be roasted, powdered and added in the pulusu.

• Aratikaya/Raw banana                        -           1, big size
• Onion                                                  –           1, medium size, finely chopped
• Green chillies                                      -           2, finely chopped
• Tamarind paste                                    -           5 tbsps
• Turmeric powder                                 -           ¼ tsp
• Jaggery                                                -           1 tbsp
• Water as required
• Salt to taste

To Temper/Thiragamatha/ Popu/Tadka/Talimpu

• Mustard Seeds                                    -           ½ tsp
• Cumin Seeds                           -           ½ tsp
• Dry Red Chillies                     -           2, broken into two
• Garlic                                      –           2, crushed, optional
• Curry leaves                            -           2-3 springs
• Oil to temper

To Garnish

Coriander leaves

Preparation Method

Cook the aratikaya/ raw banana in pressure cooker preferably for 2 whistles.

Cool and open the lid. Peel the skin and mash it nicely. Keep it aside.

In a pan and slightly roast the green chillies till the color changes.

Dissolve jaggery in little water and filter it, to remove any dirt’s.

In a vessel, add tamarind paste, water, chopped onion, chopped green chillies, mashed raw banana, jaggery and salt.

Mix thoroughly. Add water till it’s in flowing consistency.

In a frying pan, heat 1 tsp oil, add mustard seeds, wait until it splutters.

Add cumin seeds, turmeric powder, red chillies & curry leaves.

Switch off the flame and add it in the pulusu.

Serve with attesara annam (pulagam) and kobbari pachadi.

Variations

• Crushed garlic can be added in the popu.
• One tsp of sesame seeds can be roasted, powdered and added in the pulusu.
• This pulusu can be eaten with pongal/ kichidi.

• Ulavulu/ Horse gram               -           250 gms, soaked over night
• Small Onions                           -           10, skin peeled
• Green Chillies                         -           5-6, slit in lengthwise
• Tamarind paste                        -           2 tbsps
• Turmeric powder                     -           ½ tsp
• Jaggery                                    -           1 tsp, powdered (optional)
• Water as required
• Salt to taste

To Grind

• Onions                                     -           1, medium size, optional
• Coriander seeds                      -           1 tbsp
• Cumin seeds                            -           1 tsp
• Ginger                                     -           1” piece, optional
• Garlic                                      -           6-8 cloves
• Pepper                                     -           ½ tsp, optional

To Temper

• Mustard Seeds                                    –           1  tsp
• Curry leaves                            -           2-3 springs
• Dry Red Chillies                     -           2, broken into two
• Oil as needed

To Garnish

Coriander leaves, fresh cream and Butter

Preparation Method

Wash the ulavalu (horse gram) and soak overnight.

Once again wash the dal in the morning, add 3 cups (1:3 ratio) of water.

Cook it in the pressure pan for 4 whistles. Cool and open. Strain the water and keep it aside the stock.

Take half of the dal and grind into paste. Use the strained water can be used for grinding.

Keep it aside.

Chop onions, green chillies, garlic and ginger.

Dry roast coriander seeds, cumin seeds, pepper and lastly add ginger, garlic & onion and switch of the flame. Grind this in a mixer grinder.

Heat oil/butter in a deep pan, add mustard seeds. Wait till they splutter, add onions, red chillies and curry leaves. Fry till the onion has become translucent.

Add the ground paste, sauté for a minute.

Pour some water, green chillies, turmeric powder, salt and the tamarind paste.

Boil this till the raw smell of the mixture goes off and till the nice aroma comes. It will take about 10-15 minutes.

Now add the stock and little jaggery if needed. Boil till the chaaru is not too thick.

Add chopped coriander leaves just before removing from the stove.

Add fresh cream or butter on the top.

Serve with hot steam rice/ idly’s/ chapatti’s and any paalu posina vegetable as curry.

Variation

1. The remaining dal can be made as sundal. Take a 1 tbsp oil, add mustard seeds, dry red chillies, urad dal, chana dal, curry leaves and onions. Stir fry for a minute. Mix this with cooked ulavalu. Coconut scrapings can be added for extra taste. Ulavalu sundal is ready to eat.
2. Dilute this dish with more water and this Ulavalu (Horse gram soup) soup is ready.

Word of Caution