Pesara pappu kattu

Ingredients

Moong dal 1 cup

Green chilies 2 to 3

Ginger small piece

Garlic 2 (Optional)

Turmeric powder a pinch

Lemon juice to taste

Salt to taste

Coriander leaves

 Seasoning

Oil 2 tbs

Mustard seeds ½ tbs

Cumin seeds 1 tbs

Dry red chili 1

Curry leaves

Method

Presser cook the washed moong dal along with green chili pieces, chopped ginger and turmeric powder for 5 mins.

Once the presser gone from the cooker then put the cooker on heat and add salt, about ½ glass of water and let it bring to boil.

Once it cooks well them add lemon juice and mix it well.turn off the heat.

Heat oil in a kadai then add dry red chili, Mustard seeds, cumin seeds and curry leaves.

Mix the seasoning in to the moong dal.

Garnish with coriander leaves.

Serve with rice or chappati.

Vankaya pachi pulusu (Eggplant stew)

Ingredients
Egg plant  1 big
Tamarind small lemon size
Jaggery  grated 2 to 3 tsp
Salt to taste
Red chili powder to taste
Green chillies 3 to 4
Onions 1
Coriander leaves
Seasoning
Oil 2 tsp
Dry red chillies 1
Mustard seeds 1/4tsp
Urad dal 1/4tsp
Channa dal 1/4 tsp
Cumin seeds 1/4 tsp

curry leaves

Method
Grease the eggplant on low fire.Keep rotating the eggplant so that it fry evenly and completely
Remove from fire and let it cool down.
Peel the skin and mash the pulp into mixing bowl.
Add tamarind juice, grated jaggery, salt, red chili powder and mix it well.
Add 2 cups of water and check the consistency.
In a small kadai heat oil then add dry red chillies, mustard seeds once it starts splutter add urad dal channa dal ,cumin seeds, curry leaves, chopped chillies and onions and fry well.
Add this into eggplant stew and mix it well.
Garnish with coriander leaves and have with rice.

Sorakaya Magiga (Bottle ground In Buttermilk)

Ingredients
Sorakaya 1/4 kg
Butter milk  3cups
Tomato 1
Green chillies 3
Chopped ginger 1 tsp
Channa powder
Turmeric powder
Salt to taste
Coriander leaves
To make powder
Channa dal 1 tsp
Cumin seeds 1/2 tsp
Coriander seed 1 tsp
Seasoning
Oil
Dry red chillies 1
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Curry leaves

Method

Boil peeled peices of sorakaya and keep aside.
With little oil fry the powdered ingredients ,make powder in grinder.
Take a cooking vessel add butter milk, boiled sorakaya,Tomato,ginger,green chili pieces,salt turmeric powder, grinded  powder,Channa paste.
Let it boil for 12 to 15 mins and turn off heat.
In small kadai heat oil and add dry red chillies,Mustard seeds once it splutter add cumin seeds and curry leaves.
Add this to sorakaya mixer and garnish with coriander leaves.
Serve with hot rice.

Coconut Rasam

Ingredients
Coconut Half shell
Tomato 2
Rasam powder 1 tsp (optional)
Salt to taste
Red Chili Powder to taste

Seasoning
oil -3tbs
curry leaves 
Mustard seeds 1/2 tbs
Coconut Milk
remove the coconut shell,make pieces.
Grind the coconut along with some water.
Over  a large bowl place a cloth,pour the grinned coconut liquid.
Lift the cloth,pull the edges together and squeeze out the coconut milk.

Keep it aside.

Method
Heat Oil in pan add mustard seeds and wait to splutter,Then add curry leaves.
Add Tomato pieces Saute  till they soft.
Add diluted  coconut milk cook for 3min,stirring it occasionally.
Add rasam powder, salt and red chili powder.
Cook till the rasam boil well.
Add coriander leaves.Serve with rice.

Chamadumpa pulusu

Ingredients
Chamadumapalu ¼ kg
Tamarind small lemon size
Oil 2tbs
Onions 2 medium size
Chilis 4
Jaggery
Salt
Chilli powder
Coriander leaves
Seasoning
½ tsp mustard seeds
½ tsp Cumin seeds
2 Red chilies
Curry leaves

Method
Boil the chamadumpalu and peel them.
Heat oil and add mustard seeds, cuminseeds. When mustard starts popping, add curry leaves, asafoetida and onions. Fry till onions turn brownish.
Now add green chillis, Boiled chamadumpalu, salt, chilli powder, jaggery, and tamarind paste mix well. Pour in 1/2 cup water, cover and cook till become medium thick (add more water if required).
Turn off heat and garnish with fresh coriander leaves. Serve hot with white rice.