Tomato Majjiga Pulusu / Tomato Mor Kuzhambu

 Majjiga Pulusu is Andhra version of Kadhi without Besan flour. There are several ways to cook Majjiga Pulusu. Sour buttermilk is cooked with vegetables and leafy vegetables. Each has its own taste.

Tomato Majjiga Pulusu is the easiest and quickest of Majjiga Pulusu but yet very delicious. Learnt it from my mom. She makes this quite frequently. 

Ingredients

 2 cups of Sour Buttermilk / 1 cup Yogurt

1 Tomato

2 Green Chillies 

1 Red Chilli (optional) 

1/4 teaspoon Salt

pinch of Turmeric Powder

1/4 teaspoon Cumin Seeds

1/4 teaspoon Mustard Seeds

1 teaspoon Oil

1. Slice Tomato. Heat a pan with Oil. Add Cumin seeds, mustard seeds. When they splutter add tomatoes. Cook for 5 mins. When tomatoes looks completely mashed add salt and turmeric powder. Mix it, cook it for a min.

2. Beat Yogurt to a smooth paste wihtout any lumps. Add 1/2 - 3/4 cup of water and then add it to pan. If you are using buttermilk, add it directly. Mix it well an cook it for a min.

3. Andhra's version of Kadhi is ready.

Drumstick Sambar

 

A traditional flavourful recipe which is quite essential in South Indian meals.

I feel South Indians can't just live without it. Sambar is made with different vegetables which gives different flavours. Drumstick Sambar is very popular among all sambar varieties. 

Sambar is an accompliment to almost all south Indian breakfast items like Idli, Vada, Dosa an also with Rice. Sambar also takes good the next day. Make it once and have it many times. Easy recipe for busy moms.

 

 

2 Drumsticks
1 Onion
1 Tomato
1 cup Red Gram / Tuar Dal
small lemon size Tamarind
1 1/4 teaspoon Salt
1/2 teaspoon Turmeric Powder
2 teaspoons Sambar Powder

  1 teaspoon Bengal Gram / Channa Dal
1/2 teaspoon Black Gram / Urad Dal
1/4teaspoon Cumin Seeds / Jeera
1/4 teaspoon Mustard 
2 Green Chillies
3 Red Chillies
1 rind Curry leaves
2 pinches Asafoetida / Hing
2 teaspoons Oil

1. Pressure cook red gram with 3 cups of water for 3 sounds. Mash the cooked dal.

2. Boil tamarind with 4 1/2 cups of water for 20 mins. ( or keep tamarind in microwave in 1/2 cup of water for 2-3 mins then Add 4 cups of water ) Let it cool. Squeeze and discard tamarind.

3. Slice onion,tomato and cut drumstick to 2 inch pieces. Add these vegetables to tamarind water. Add salt, turmeric power, sambar powder. Keep the lid. Cook it for about 20 mins or till the drumsticks are soft.


4. Add mashed dal to this and boil again for 10 more mins.  

5. To Temper : Slice green chillies. In a small pan, heat oil, add bengal gram, black gram, cumin seeds and mustard and hing.. Saute till dals turn light brown. Add green chillies, red chillies and curry leaves. Saute for another min and then add this to sambar.


6. Breakfast , lunch or  dinner enjoy this in all your meals.

Radish Sambar / Mullangi Sambar

 

Sambar is a must have recipe for many South Indian People. Sambar is made with many different vegetables and flavour is different with each vegetable,.You can mix it with rice or as a side dish for Idly and Dosa. 

Radish purifies blood and is an effective cancer fighting vegetable. I started eating radish only after listening to the benefits of it.  Include it in your meals as much as you can. 

Ingredients

1 Long White Radish / 6 Red Radish

1 Onion

1 teaspoon Cumins Seeds / Jeera

1/2 teaspoon Mustard

1/4 teaspoon Turmeric Powder

1 1/2 teaspoon Sambar Powder

2 Red Chilies

1 teaspoon Salt

1 1/2 teaspoon Concentrated Tamarind Pulp / 1/2 cup Tamarind Pulp

1 cup Split Red Gram / Tuar dal

3 cups of Water

2 teaspoon Oil

1. Pressure cook 1 cup tuar dal with 2 cups of water for 3 whistles and mash it.

2. Slice radish to thin circles and cut onion to thin slices. Heat oil in a pan, add jeera and mustard . When jeera splutters, add onion , sauté till onion turns translucent.Add radish and cook for 3 mins.

3. Add turmeric powder, sambar powder and red chilli powder , sauté again a for 3 mins.Add tamarind pulp and a cup of water.When water comes to boil, add mashed tuar dal to it. Cook for 5 mins.

4. Temper it with Jeera and Curry leaves.

Brinjal Raw Tamarind Stew / Vankaya Pachi Pulusu

 

You ask anybody from Andhra what their favorite curry is ? Most of them will immediately say Brinjal Curry. Thats why there are many varietes made with Brinjal in Andhra. The list never ends. But I never used to like it :) . This was first recipe I learnt from my would be - hubby.

 

Ingredients

2 Big Brinjal

2 Onions

1/2 cup Tamarind Pulp

1 cup Water

1 tsp Salt

1/2 tsp Turmeric Powder

3 tsp Sugar

1 tsp Red Chilli Powder

2 tsp Oil

Tempering

1 tsp Bengal Gram / Channa Dal

1 tsp Black Gram / Urad Dal

1/2 tsp Mustard / Sarson

1/2 tsp Cumin Seeds / Jeera

3 tsp Oil
2 Green Chillies
10 Curry Leaves

1. Make deep cuts in Brinjal lengthwise as shown in the picture. Keep forks in them.

2. Apply Oil all over these Brinjal. Place them directly on stove and roast them till Brinjal becomes very soft. Roast it all over by turning brinjal.

3. Allow it to cool. Remove the skin and crown and then mash it.

4. Heat Oil in a pan. Add all the items in Tempering. When the Dals turn brown add cut Onions.

5. Add mashed Brinjal to this when Onion turns light brown. Add Turmeric, Salt, Sugar and Red Chilli Powder and mix it well. Fry it for 5 mins. 

6. Now add Tamarind Pulp and add Water and let it boil for 10 mins.(No need to boil this.But I prefer it this way.)

7. This is a Traditional Andhra Recipe. It goes well with Rice or pulagam. Vadiyalu specially Gummadi Vadiyalu can be added to this.