AndhraRuchulu

Ingredients

 

 

 

 

 

 

 

 

 

 

  Process

1. Take a pan and heat oil, add cashew nuts, cumin seeds, mustard seeds, Channa Dal, curry leaves, red chilli and let fry for 30 seconds.
2. Now mix yogurt with boiled rice and keep it a side.
3. Add talimpu in the yogurt rice and combine it for a while.
4. Now it is ready to serve.

Rice Items Cashew Nuts, Channa Dal, Chillies, Cumin Seeds, Curd, Curry Leaves, Mustard Seeds, Nuts, Red Chillies, Rice, Yogurt

Ingredients:

 Talimpu:

 Process:

1. Take a pan and fry ground nuts, channa dal, green chillies. After frying keep them aside to cool.
2. After it comes to room temperature add salt and grind it as a paste, we can add some water to make it into paste.
3. Take oil in  small wok and fry mustard seeds, cumin seeds, curry leaves and add the seasoning to the grinded paste.
4. Combine it well, once done its ready to serve.

Chutneys Channa Dal, Cumin Seeds, Curry Leaves, Dry Red Chillies, Green Chillies, Ground Nuts, Mustard Seeds, Tamarinf

 

Ingredients:

For Talimpu:

Process:

1. Take a pan and heat oil, fry Cumin Seeds, Dry Red Chilli, Split Blackgram Dal, Channa Dal, Mustard Seeds and Curry Leaves.

2. After frying them, add Green Chillis and Onions.  Let it cook for 3-4 minutes, now sprinkle water in it and add Salt, Red Chilli powder and mix for a while.

3. Add chopped carrot and beetroot in the pan, let it fry for 5-6 minutes.

 4. We can adjust salt if we want; by this tasty carrot beetroot curry is ready to serve.

Veg Curries Beetroot, Carrot, Channa Dal, Cumin Seeds, Curry Leaves, Green Chilli, Mustard Seeds, Onion, Red Chilli Powder, Split Bllackgram Dal

Ingredients:

Chopped tender Plantain stem (Arati Davva) – 1 1/2 cups
Turmeric Powder – One pinch
Green Chilly – 1 (Vertically Sliced)
Ginger – 1 inch piece (Finely Chopped)
Tamarind Paste – 2 Table Spoons
Oil – 1 Table Spoon
Salt to taste

For Talimpu:

Mustard Seeds – ½ Table Spoon
Cumin Seeds (Zeera) – 1 Pinch
Split Blackgram Dal (Minappa Pappu) – 1 Table Spoon
Channa Dal (Senaga Pappu) – 1 Table Spoon
Dry Red Chilli – 1-2 Tear and De-seed
Curry Leaves – 10-12
Mustard Powder – ½ Table Spoon

Process:

• Arati davva and turmeric have to cook with salt in the diluted buttermilk till soft but not mushy. Have to drain water which is left over.
• Heat oil in a vessel and add the mustard seeds and let them fry. Add the cumin seeds, gram dal, channa dal until it turn in to golden brown, then add the curry leaves, green chilli, dry red chillis, ginger and asafetida.
• And then immediately add the arati davva pieces which are already cooked and combine for once. Now we can adjust the salt and add tamarind paste and combine. Now Cook on medium flame for about 8-9 min, till the rawness of tamarind disappears. The arati davva should retain a bit of crunch.
• Now we have to add the mustard powder and combine it. And then cook for a few seconds
and turning off the heat.
• Now it is ready to serve with hot rice.

Veg Curries Blackgram Dal, Channa Dal, Cumin Seeds, Curry Leaves, Dry Red Chilli, Ginger, Green Chilli, Mustard Powder, Mustard Seeds, Plantain Stem, Tamarind Paste, Turmeric Powder