AndhraRuchulu

 Ingredients:

 For Talimpu / Seasoning / Tadka:

Process:

1. Grade the potato and keep in water to avoid color change.
2. Heat oil in pan, fry grated potato by squeeze (to avoid extra water) and fry upto (7-8 minutes) until it changes color.
3. Take fried grated potato and keep them in a bowl, now fry Ground Nuts and Cashew Nuts.
4. Now take another pan, add one spoon oil, fry red chilles, split blackgram dal and curry leaves.
5. Now mix fried grated potato, talimpu and fried nuts.
6. Now it is ready to serve by garnishing with Cashew Nuts (optional).

Veg Curries, Veg Snacks Cashew Nuts, Curry Leaves, Dry Red Chilli, Ground Nuts, Potato, Red Chilli Powder, Split Blackgram Dal

Ingredients:

 For Talimpu:

 Process:
1. Take a pan and heat ½ table spoon ghee and fry jeera and dry red chillis.
2. Grind them into fine powder.
3. Heat ½ table spoon ghee and fry Cumin Seeds, Mustard Seeds and Curry Leaves.
4. Add cooked rice, jeera powder and mix for a while. Let it fry for (1-2 minutes).
5. Take rice in bowl and garnish with Coriander leaves.
6. Now it is ready to serve.

Rice Items Coriander Leaves, Dry Red Chilli, Ghee, Jeera, Onion, Rice

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