Majjiga Pulusu/Majjiga Charu

In Gradients:

Plain yogurt/Curd - 1 cup

Water - 1/2 cup

Medium size onions - 2 (finely chopped)

Turmeric - 1/4 tsp

Ginger     -1/2 inch(crushed)

chanadal-1/2 tbsp
Jeera/Cumin seeds - 1/2 tsp

Mustard seeds - 1/2 tsp

Dried red chillies - 4

Green chillies - 4 (finely chopped)

Curry leaves - 2 sprigs

Coriander leaves - a small bunch (finely chopped)

Salt to taste

Oil - 2 tsps

Preperation Method:

Beat the curds and water together softly without lumps.

Heat oil in a pan, add Chana dal,jeera, mustard seeds, dried red chillies, curry leaves, chopped onions, green chillies,crushed ginger,turmeric,Salt  and fry for about a minute on low  then switch off.Add this popu to the beaten curds, mix and garnish with chopped coriander leaves.

Serve with rice and sun dried chillies (majjiga mirapakayalu/challa mirapakayalu).

Vankaya chikkudukaya kura (Brinjal - Indian broad beans curry)

In Gradients:


Brinjals - 6 (chopped to small chunks)
Broad beans (chikkudukaya) - 15 (each cut into three halves)
Onions - 3 medium size (chopped finely)
Green chillies - 2 (slit lengthwise)
Garlic - 3 cloves (crushed)
Curry leaves - 2 sprigs
Jeera/Cumin seeds - 1/2 tsp
Turmeric - 1/4 tsp
Chilly powder - 1 tbsp
Coriander powder-1/2 tbsp
Salt to taste
Coriander leaves - for garnish
Oil - 2 tsps
water-1 cup


Preperation method:


                Heat oil in a pan, add crushed garlic and green chillies. fry for a minute on medium.

Add curry leaves, jeera, chopped onions, and turmeric. Fry till onions turn to golden brown.

 Add brinjal pieces and broad beans pieces to fried onions, salt Cover and cook on low  till brinjal and chikkudukaya turn soft.

Then add ,chilli powder,coriander powder and a cup of water, mix, cover and cook on medium till the beans are cooked. Adjust salt and chilly powder if required.

         cook till it forms to thick gravy consistency. Garnish with coriander leaves.

                                It will be good to serve with Rice and Chapathis.

Kodi Guddu Pulusu (Eggs in tamarind gravy)

In gradients:

eggs           :4(boiled, shells removed and make slits lengthwise) 

lemon sized tamarind (soaked in 1/2 cup warm water and extract pulp out of it) 

oil                :4-5 spoons

fenugreek seeds (methi seeds):1/4 spoons

mustard seeds (avalu):1 spoon

cumin seeds (jeera):1 spoon

dried red chillies :4

curry leaves - 2 sprigs

medium sized onions -  4  finely chopped 

green chillies   6- finely chopped

turmeric :1/4 spoon

ginger & garlic paste:1spoon

coriander powder  :1 spoon

cumin powder :1/2 spoon

Fenugreek powder:1/2 spoon
1 tbsp red chilly powder   : 1 tbsp(adjust according to your taste)

Salt to taste

Coriander leaves - 4 sprigs (finely chopped)

Preperation Method:

In a  pan, heat 1 tsp oil. Add pinch of turmeric and add boiled eggs gently into the pan. Fry on medium  for about 2-3 minutes till brown spots start appearing on the eggs. Remove and keep it aside.

Add remaining oil ( 3 tsps) in the Pan.  Add  methi seeds and fry for 20 seconds. Add mustard seeds, cumin seeds and allow to splutter then add red chillies and fry for about 30 seconds. 

Then add curry leaves, chopped green chillies and chopped onions. Add turmeric (1/4 tsp), salt, and fry till the onions turn soft and light brown. 

Once the onions turn light brown, add ginger garlic paste and fry for about 1 to 2 minutes till the raw smell disappears.

Add cumin powder, coriander powder,Fenugreek powder and chilly powder. Mix well and fry for 1 minute.

Add squeezed tamarind juice/pulp + 1 cup of water and bring it to boil. Adjust salt and chilly powder. put on low and  let it cook for about 3-4 minutes.

add  all the fried eggs.Allow to cook for about 10-15 minutes till the gravy thickens.
Garnish with coriander leaves and serve hot with  rice,chapathis.