• Sour curd – 2 1/2 cups
• Gram flour /Besan -1 cup
• Turmeric powder – 1/2 tsp
• Curry leaves – 2 sprigs
• Dry red chillies – 3
• Jeelakara / Cummin Seeds – 1 tsp
• Menthulu / Fenugreek Seeds – 1/4 tsp
• Asafoetida powder – 1/4 tsp
• Oil – 2 tbsp
• Salt to taste

Preparation Method

1. Beat the curd till smooth and blended.
2. Mix slowly the besan by mixing, beating and stirring continuously.
3. Now add 4-5 cups of water till you get a thin batter without any lumps.
4. Add turmeric powder, salt and asafoetida powder.
5. Heat the oil in a heavy bottomed pan, add the red chillies, fry a minute.
6. Keep in low flame and add cummin seeds, fenugreek seeds and curry leaves.
7. Pour the curd-gram flour mixture and bring to the boil on medium heat stirring constantly.
8. Lower heat, stirring occasionally, till it is thick, creamy and reduced.
9. Serve with plain rice.

Variations

1. Vegetables like chow-chow, white pumpkin, onion and tomatoes can be added.
2. Pakodas can be made using besan (gram flour) and add in the kadhi before serving.

• Eggs – 6, boiled
• Onions- 2 large size
• Ginger-Garlic paste – 1 tsp
• Turmeric powder – 1/2 tsp
• Red chilli powder – 2 tsps
• Dhaniya Powder – 1 tsp
• Jeera powder – 1/4 tsp
• Tamarind pulp – 1/4 cup
• Coriander leaves – 1 tbsp, chopped
• Salt to taste
• Oil – 1 tbsp

Preparation Method

1. Boil the eggs and remove the shell.
2. Poke a fork into the eggs.
3. Grind the onions to a paste.
4. Pour oil in a kadai and heat.
5. Once heated add the onion paste.
6. Let it cook till it changes colour slightly.
7. Add the ginger-garlic paste, chilli powder,dhaniya powder, turmeric powder and jeera powder.
8. Cook it till you can see the oil float.
9. Add the tamarind pulp and a glass of water.
10. Let it cook for five minutes.
11. Add the boiled eggs and cook for 15 minutes or till the oil floats.
12. Garnish with coriander leaves and serve hot with rice or roti.

• Tamarind                     -           1 big lemon size,
• Small Onions               -           10
• Green chillies              -           2
• Coriander leaves         -           a handful, chopped
• Cumin powder                        -           ½ tsp
• Jaggery/Sugar              -           1 tsp
• Water as required
• Salt to taste

Preparation Method

Clean the tamarind and soak in 2 cups of water for half an hour.

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

Finely chop the onions, green chillies and coriander leaves.

Extract the juice from the tamarind.

Strain the tamarind juice in a vessel and add onions, green chillies, cumin/ jeelakara powder, coriander leaves and salt.

Stir thoroughly. Cover & keep it for some time.

Serve with hot rice and muddha pappu.

Ingredients

• Green Brinjal/ Vankaya                      -           1, big size
• Onion                                                  –           1, big 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

Take the brinjal, preferably Green color, if not available violet color can be used.

Slightly cut the brinjal on one side and check for any worms in it.

If it’s clean, grease with oil.

Insert a thin iron rod/ knife and roast in low flame.

Rotate all the sides to get roasted evenly. Once the skin starts crackles/peels off, remove from the flame. Sprinkle some water over the brinjal. Cover & let it cool for some time.

Peel the skin and smash.

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 brinjal, 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

1. Crushed garlic can be added in the popu.
2. One tsp of sesame seeds can be roasted, powdered and added in the pulusu.
3. 4-5 pieces of mashed banana can be added.
4. This pulusu can be eaten with pongal/ kichidi.

• Koorakaya mukkalu/ Mixed Vegetables                     -           3 cups, cubed
• (Pumpkin, Bottle gourd/ Sorakaya/ Anapakaya,
• Drumsticks, Sweet potato, Lady’s finger, zucchini,
• Carrot, chow chow, radish, brinjal, potato,
• Thota kura, coconut pieces etc)
• Small Onion                                                    -           10-12
• Tomatoes                                                         -           2, medium sized
• Green Chillies                                                 -           3, slit lengthwise
• Turmeric powder                                             -           ¼ tsp
• Red chilli powder                                           -           1 tsp
• Sambar Powder                                               -           ½ tsp
• Rice flour/Besan                                             -           2 tbsps
• Tamarind paste                                                -           2 tbsps
• Jaggery/ Sugar                                                 -           1 tbsps, more or less
• Salt to taste

To Garnish

Fresh coriander leaves

To Temper/ Popu/Tadka/Talimpu

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

Preparation Method

Clean all the vegetables, onion, tomatoes and cut into cubes. Slit green chillies.

If you are adding lady’s finger fry a little in oil and keep it aside.

In a vessel, pour a liter of water, vegetables, onions, green chillies and turmeric powder.

Add tomatoes, bellam, tamarind paste and salt, once the vegetables has been half cooked. Simmer down the flame, while its starts boiling.

The vegetables should not become very soft.

Mix rice flour/ Besan in ½ cup of water and slowly pour in the pulusu.

Heat oil a frying pan, add mustard seeds, and wait till it crackles. Add cumin seeds, urad dal, menthulu, red chillies, asafoetida & fry a minute. Add curry leaves & switch off the flame.

Mix this in the pulusu.

Let it blend with the pulusu and be in low flame for 6-8 minutes.

Garnish with fresh coriander and keep covered for 10 mts before serving.
Serve with hot steamed rice, muddha pappu and vadiyallu/ appadam.

Variations

To roast and Grind

• Senagapappu/ Channa Dal                  -           2 tbsps
• Minnapa pappu/split black gram dal   -           2 tbsps
• Dry Red chillies                                  -           3
• Coriander seeds                                  -           2 tbsps
• Cumin seeds                                        –           ½ tsp
• Menthulu/Fenugreek seeds                 -           ¼ tsp
• Nuvullu/ sesame seeds                        -           1 tsp (optional)

1. If you have time you can dry roast the above ingredients and grind it.Add the ground paste after the raw smell of tamarind goes off. Mix thoroughly and cook for another 8-10 minutes. Reduce the red/green chillies according to the spiciness needed.Do temper and garnish & serve.
2. Chopped onions can be added in the popu instead of cooking it with other vegetables.