రసం/ చారు: Tomato Rasam/Charu- Tomato-Tamarind soup

INGREDIENTS:

1.Tomato.......................1 big

2.Tamarind....................lemon size.

3.Coriander powder......2 t sp.

4.Black pepper powder.....2 t sp.

5.Red Chilly powder...........3 t sp.

6.Jaggery...............................big lemon size.

7.Fenugreek powder............2 t sp.

8.Curry leaves

9.Turmeric.

10Salt.

11.Ghee....................................2 t sp.

12.Mustard seeds....................2 t sp.

13.Asafoetida ...........................1 t sp.

METHOD:

1.Cook tomato in hot water. when it becomes soft, peel off the skin. keep it aside to cool.

2.Soak the tamarind, take out the pulp.

3.Take a vessel put 2 cups of water, add the tamarind pulp, salt, turmeric and with curry leaves cook for some time.

4.Take the peeled tomato, put it in the mixi grind it to a pulp. Take out.

5.After the tamarind juice boiled nicely getting the flavour of it add , this tomato pulp to it.

6.Add all powders and jaggery to the rasam. Boil it again.

7.Take a small pan put ghee, when it is hot add mustard (hing) asafoetida

అల్లం చింతపండు ఊరగాయ- Allam chintapandu uragaya- Ginger Tamarind Chutney/Pickle

INGREDIENTS:

1.Tamarind....................2 cups.

2.Ginger..........................1 cup.

3.Jaggery..........................2 cups.

4.Red Chilly cut................2 cups

5.Oil...................................1 cups.

6.Mustard seeds...............2 tbl.sp.

7.Red Chilly........................4 to 5 for seasoning.

8.Fenugreek seeds..............2 to 3 t sp.

9.Garlic...............................15 to 20 cloves.

10.Asefoetida.........................2 t sp.

11.Salt....................................3/4 cup. (or per taste.)

12.Water.................................1/2 cup

METHOD:

1.Take out the veins of Tamarind and clean well.

2.Remove the skin of ginger, cut in to small pieces.

3.Shred the jaggery.

4.if chilly are very long cut them in to two.

5.Now, roast the ginger pieces to take out water content from this. keep aside.

6.Boil water well for few minutes. Soak tamarind in it. 

7.Dry roast red chilly for few minutes.

8.Now take all these four items and grind them to a paste.

9.The garlic is separated into cloves and remove the skin. If desired cut into small other wise can use it as it is.

10.Roast fenugreek/methi until the fragrance comes. Make powder of it.

10.Keep a pan on heat, put oil. Cut 5 chilly into two, put in the oil. Add mustard seeds. When they flutter, add garlic. put off fire add asafoetida / hing.

11.Cool the seasoning, then add to the ginger tamarind paste. Also add fenugreek powder. then mix well.

12.This is a pickle, which can stay for long. Tasty with rice, roti, dosa, idli.

PS: Mostly this pickle is done measuring by weight.

Who ever can do this way, should take equal weight of tamarind, chilly, jaggery. and 1/2 of that one item is ginger.

Variation:
Try out another ginger chutney recipe very similar to this one. 

అల్లం పచ్చడి: Allam pacchadi- Ginger chutney

INGREDIENTS:

Ginger............1and1/2 inch piece
Tamarind..........Big lemon size
Jaggery...........small lemon size
Red chillies......12 to 15 (as per taste)
Salt to tasteUT
Mustard seeds......1 tsp
Fenugreek seeds.....1/2 tsp
Urad dal............1tbs
Heeng...............1/4 tsp
Oil.................2 tsp

METHOD:

1.Soak tamarind about an hour.
2.Heat oil in a pan fry redchillies,mustard,fenugeek and urad dal.
3.After frying them add heeng and keep it cool.
4.In a blender grind above fried items with salt.
5.Then add tamarind, jaggary and peeled ginger one after one and make smooth paste.

This pacchadi goes with all phalaharams and rice.

Variations:
Try out another ginger chutney recipe similar to this one.

మినుముల చింతపండు పచ్చడి: Minumula chintapandu pachadi- Black gram & Tamarind Chutney

(Nellore special)

INGREDIENTS:
1/2 cup whole Black gram seeds (sabut urad dal/Minumulu)
1 Tsp Mustard seeds/Avalu
10 Dry Red chillys/yendumirapakayalu (as per taste)
1/2 Tsp fenugreek seeds or powder (Methi/Menthulu)
1/2 Tsp Asafoetida (Hing/inguva)
1 large lemon sized tamarind pulp (tastes good with only freshly made paste)
11/2 tbs oil
Salt to taste
1/2 tsp jaggery (Gud/bellam)
(You may use brown sugar instead of jaggery.)

Thayarucheyatam/Method:
Soak tamarind in warm water for about half an hour.
Roast urad dal with few drops oil until it turns red and set aside to cool.
Heat oil in a small pan: add mustard seeds, fenugeek seeds, red chillys, turn off heat when done, add hing and leave to cool. Grind along with jaggery/sugar and salt.
To the above mixture add tamarind and grind again.
Take half of urad dal, above ground mixture and grind coarsely.
Make sure urad dal is not completely mashed.
Add remaining urad dal and grind just by pressing the wipping button.

Accompaniments:
This chutney is very tasty.
Serve it with hot rice and ghee.
Tastes great with the combination of kandi pachadi and kandi podi.
This pachadi tastes better day by day.

పులిహొర /Pulihora/ Tamarind Rice

(Serves four)
Preparation time : Approx 1 hour

Ingredients:

2 cups Rice
1 tbsp oil
1 big lemon sized tamarind
1/4 tsp turmeric
10 curry leaves (Karivepaku)
4 green chillies
2 tsp salt
pinch of methi(fenugreek) podwer (Optional)

For Popu:
8 Dry red chillies (Endu mirapakayalu)
2 green chillies
1 tsp mustard seeds (aavalu)
2 tbsp urad dal (minapappu)
2 1/2 tbs chana dal (senagapappu)
4 tbsp peanuts (veru senagapappu)
1/2 tsp hing powder
2 tbsp oil
6 curry leaves


Preparation:

Cook rice separately (make sure the rice doesn’t get sticky) and once it is cooked spread it out in a wide bowl/dish and add 1 tbsp oil, turmeric and curry leaves. Keep it aside and let it cool.

Soak the tamarind for around half an hour in water and extract the juice free of all the pulp and seeds

Heat oil in a pan, add few curry leaves, 2 green chillies a pinch of hing, a pinch of turmeric, 2 tsp salt and put it to boil until the tamarind becomes a thick consistent paste and all the water evaporates

Mix the rice with the tamarind paste . Keep aside.

Heat oil in a pan and add all the popu ingredients. When they splutter, turn off the heat and add popu to the rice.