Beetroot Charu
Ingredients:
- Beetroots-3 (Medium size).
- Chopped green mirchi-3 (Lengthwise).
- Ginger n garlic paste-1tsp.
- Salt - Taste.
- Tamarind-Lemon size soak in water.
- Dhania powder-1tsp.
- Curry leaves-Few.
- Coriander leaves-For Garnishing.
- Turmeric powder-pinch.
- Water-1cup.
- Mustard seeds-1/2tsp.
- Jeera-1/2tsp.
- Oil-2tbsp.
- Wash and peel the beetroots.
- Now take a pressure cooker.Add beetroots,water.
- Pressure cook it for 10minutes in medium flame.
- Grind this until u get a smooth pulp.Keep it aside.
- Take a pan.Add little amount of oil.
- Add mustard seeds,jeera.Allow it to splutter.
- Add turmeric powder,curry leaves,chopped green mirchi and ginger ,garlic paste.
- Fry it for 3minutes and take care not to burn them.
- Add beetroot pulp and water.Allow it to boil for 5 minutes.
- Add tamarind juice and salt.Allow it to boil for 15 minutes. Add dhania powder and mix it.
- Finally garnish with coriander leaves.
SAMBAR
Ingredients:
- Mustard seeds-1tsp.
- Chopped green mirchi-2.
- Ginger & Garlic paste-1tsp.
- Curry leaves-Few.
- Coriander leaves-For Garnishing.
- Boiled Toor dal-1cup.
- Tamarind juice-1/2cup.
- Chopped onions-2.
- Chopped Carrot-1/4 cup.(cut into lengthwise.)
- Chopped bottle gourd-1/4cup.(Cut into lengthwise.)
- Chopped radish-1/4 cup(cut into round slices.)
- Chopped tomato-1/4 cup.
- Salt-To taste.
- Red chilli powder-1tsp.
- Sambar powder-2tbsp.
- Sugar-2tsp.
- Turmeric powder-Pinch.
Method:
- Heat oil in a pan. Add mustard seeds.Allow it to splutter.
- When spluttering starts add turmeric pwd, curry leaves,green mirchi.Fry it for 2 minutes.
- Now add ginger&garlic paste.
- Add chopped onions,carrot,chopped bottle gourd,radish.Close the lid and cook it for 10minutes or until all vegetables become tender.
- Add chopped tomatoes. Cook it for 5 minutes.
- Now add tamarind juice.Then add salt,red chilli powder, sambar powder and sugar.
- Stir it and cook it for 3minutes.
- Finally add boiled toor dal ,2 cups of water and cook it for 15minutes.
- Garnish with coriander leaves.
- Now sambar is ready to serve.
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Majjiga Pulusu/Charu
Ingredients:
- Sour Curd-1cup.
- Chopped Onion-1(medium size).
- Chopped Tomato-1.
- Chopped Green chillies-2.
- Garlic flakes sliced-4.
- Mustard seeds-1/2 tsp.
- Cumin seeds-1/2tsp.
- Oil-2tsp.
- Curry leaves-Few.
- Salt -To taste.
- Turmeric powder-Pinch.
Method:
- Take Curd in a bowl.If it is thick consistency,add water to make it to your desired consistency.
- Add salt and mix well.
- Then add chopped onions,Chopped tomatoes and chopped green chillies.Keep it aside.
- Take a pan.Heat oil in that pan.
- Add mustard seeds and jeera.Let the mustard seeds splutter.
- Add turmeric powder ,garlic and add curry leaves.
- Then add this seasoning to the prepared majjiga /butter milk.
- Mix well and serve with rice.
Tomato Rasam
Ingredients:
- Tomatoes - 5 medium
- Mustard Seeds - 1tsp
- Jeera/Cumin seeds - 1tsp
Green Mirchi - 2- Ginger,Garlic Paste - 1tsp
- Red Chilli Powder - 1tsp
- Rasam Powder
- 1tbsp
- Sugar - 1/2tsp
- Curry Leaves - 3 stems
- Salt to taste
- Oil - 1tbsp
- Water - 4 to 5 cups
- Dhania Powder -1tbsp
- Tamarind - Lemon size
- Asafoetida - Pinch
Method:
- Heat oil in a pan. Add mustard seeds,jeera n allow it to splutter.
- Add asafoetida.
- Then add curry leaves and chopped green mirchi.Allow it to fry for 2 minutes.
- Add ginger,garlic paste
- Add chopped tomatoes and tamarind.
- Then add salt.
- Then cover the pan with lid and allow it to cook for 5 minutes or until tomatoes becomes tender.
- Once the tomatoes are boiled, add red chilli powder,sugar and rasam powder.
- Add Water.
- Then allow it to boil for 5 minutes.
- Finally add Dhania powder.
- Garnish with coriander leaves.
- Serve hot with rice.
