Mamidi pandu pulusu (Ripe mango soup)

Hot rice, dollop of ghee, mamidi pandu pulusu ( Ripe mango soup), vadiyams.. hmmmmmmm..... mouth watering combination indeed. This is purrrrfeccct for weekend lunch as it is very easy to make and yummmmmmy. Ripe mangoes are seasonal and summer is the best time to get quality mangoes.

Ingredients:

Ripe mango - 1

Salt - As per taste

Sambhar powder - 1 1/2 tbsp

Water - 2 Cups

Rice flour - 1 tbsp

For seasoning:

Oil - 1 tbsp

Mustard seeds - 1/2 tbsp

Cumin Seeds - 1/2 tbsp

Curry leaves - 5-6

Hing(Asafoetida) - A pinch

Green Chillies - 2,3

Procedure:

1. In a pan boil water and add ripe mango pieces. To this, add salt and sambhar powder and allow to cook.

2. In a cup mix the rice flour with water to avoid lumps and keep aside.

3. Once the mango pieces are cooked well, add the rice flour water and cook for a minute and switch off the stove.

4. In a seasoning pan, heat oil and add mustard seeds. Once they splutter, add cumin seeds, curry leaves,green chillies and hing and turn off the stove.

5. Add this seasoning to the pulusu (soup).

6. Serve hot with hot rice and ghee. Eat with Vadiyums (Fryums) for added taste.

Pindi miriyam (Nellore special)

Ingredients:

Toor Dal - 1 Cup

Chana dal - 1 Cup

Rice - Handful

Black pepper - 2 tbsp

Raw coconut - 1/2 Cup (or as per taste)

Oil - 2-3 tbsp

Salt - As per taste

Veggies - Drumsticks/ Raw bananas  / Arvi (Chama gadda) 

Procedure:

1. Cook toor dal and veggies.

2. In a pan, take oil and shallow fry black pepper and rice.

3. Grind the fried black pepper and rice along with raw coconut.

4. To the boiled dal and veggies, add the grinded mixture along with salt and allow to boil with enough water.

5. Finally add the seasoning with curry leaves to the above boiled pindi miriyam

6. Serve with hot rice and ghee. Tastes good with papad and vadiyams(fryums).

Vankaya Pachi pulusu ( From Mom's Kitchen narrated by mom)

"Konni prantaallo deenini "Vankaya Pulusu Pachchadi" ani kuda antaru. Kavulu rachanallo vankayaku oka pramukha sthanam ichcharu. Daniki nidarsaname ee kindi padyam

" Vankaya vanti koorayu

    Pankajamukhi sita vanti bhaamamaniyun

    Sankaruni vanti daivamu

    Lankaadhipu vairi(raamudu) vanti raajun kalade"

Ingredients:

Brinjals - 6

Tamarind paste- Lemon sized

Mustard seeds - 1 tbsp

Dry mirchi - 2

Chanadal - 2 tbsp

Chillies - 2-3

Jaggery - very little

Salt - As per taste

Turmeric - very little

Procedure:

Take a pan and put some oil in it. Cook the brinjals until soft and take them into a plate. In the remaining oil, add mustard seeds, once they start spluttering, add dry mirchi, chanadal, chopped green chillies and fry. Add salt,turmeric powder and powdered jaggery to the tamarind paste. Now add the cooked brinjals with seasoning to the tamarind paste and stir well. Mash some of the brinjals to add taste. Serve with hot rice and ghee.

Majjiga pulusu

(Posted on behalf of author Raji)

For the paste:
Chana Dal - 3tbsp
Toor dal - 1tbsp
Raw rice - 1tsp
Grated coconut - 1tbsp (fresh or dry)
Ginger - 1/4" piece
Green chilies - 3-4
Coriander seeds - 1tsp

For popu:
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Red chilies - 2
Hing - pinch
Curry leaves - 6
methi seeds-1/4 tsp
Procedure:

To make the paste: Soak rice, chana and toor dal for about 30 minutes in warm water. Grind them along with all the other ingredients into a smooth paste with water.

To make the pulusu: Boil any vegetables(potatoes and carrots or beans or sorakaya or bendakaya or vankaya or gray gummadikaya ) with turmeric and salt in about 1 cup of water.
Mean while whisk the yogurt with out any lumps and make thick majjiga out of it.

When these veggies are slightly tender,add the paste, salt (to taste) and turmeric and the majjiga to the boiled veggies. Reduce the heat to medium low and cook for about 10 minutes. If you think the mixture is too thick, add water to bring to your desired consistency.

turn off the majjiga pulusu and add the popu(seasoning).

* bendakaya has to be fried little bit in the oil before adding it to the pulusu

* vankaya has to be roasted before adding it to the pulusu

*instead of veggies we can make steamed dumplings of paste made from chanadal,toordal,greenchilli,redchilli by grinding coarsely.

Majjiga Pulusu Nellore style

Ingredients:
Chana dal - 1 cup
Coriander seeds - 2 spoons
Rice - half cup
Rai - 2 spoons
Chillies - 5 to 6
Ginger - Small piece
Potatoes(big) - 1
Colocasia - 3 to 4
Carrot - 2
Buttermilk - 1/4 litre
Curry leaves - 10 to 15

Procedure:

Soak chana dal,coriander seeds,rice,rai in water for 2 hours. Grind the soaked mixture with chillies and ginger.Boil diced potatoes,Colocasia,carrot (Vegetable selection may vary). Put all the vegetables in buttermilk (sour buttermilk preffered) in a container and put the container on gas on low flame. Keep the mixture stirring so tat it doesn't form lumps. put popu(rai,dry mirchi,curry leaves). Once the aroma spreads, turn off the gas and serve with hot rice.