Vankaya Pachi pulusu

Pachi pulusu or vankaya pachi pulusu goes well with muddha pappu or kandhi pappu pachadi.



Ingredients:

3 thin n long eggplants
1 lemon size ball tamarind soaked in 1 cup water n pulp extracted
1 medium onion chopped fine
3 green chillies chopped fine
pinch of turmeric
1/2 tsp chilli pwd
2 medium cubes jaggery pc's or 3 tbsp sugar(adjust according to ur sweet level)
1 tsp mustard seeds
1 tsp jeera
3 red chillies broken into half
few curry leafs
dash of hing

Method:

Line a baking tray with foil n apply some oil,Preheat the oven at 500F.

Take the brinjals/eggplants and rub some oil onto to it and put it on the baking tray and put it into the oven.(alternatively if u have a gas stove wrap the eggplants in foil n put it on top of the fire rotating once in a while)

After 5-10 mins remove and turn them and put it back in the oven and bake for another 5-10 mins.

U will notice the eggplants become mushy,then remove onto a plate with tongs and cover it with another plate or bowl n let it cool.

Once cool peel and discard the eggplant skin and reserve the pulp in a bowl.

Into the same bowl add the chopped onion,green chillies,turmeric,chilli powder,tamarind pulp,jaggery and water until u get a flowing consistency.

Check for sourness,salt n sweet levels and adjust according to ur taste.

Now in a pan heat some oil to this add the mustard,jeera,hing,dry red chillies and few curry leafs,add this to the eggplant mixture.

Tomato Charu

This is the easiest rasam amma used to make.It is different from all the rasam's



Ingredients:

1 1/2 big tomatoes chopped n pureed
1 small onion chopped
3 green chillies slit
1 tbsp fresh extracted tamarind pulp
1/2 tsp turmeric
1 tsp chilli pwd
1 tsp rasam pwd
5 cloves
5 elaichi
salt
pinch of sugar
chopped cilantro

For the Tadka

1 tbsp ghee
1 tbsp oil
1 tsp mustard seeds
1 tsp jeera
3 red chillies
2 garlic cloves
few curry leafs
pinch of hing.

Method:

Blend the tomatoes to a smooth paste and keep aside.

Make a coarse powder of the cloves n elaichi.

In a sauce pan add the pureed tomatoes and 2cups water.

To this add the chopped onion,slit green chillies,tamarind paste,turmeric pwd,chilli pwd,elaichi n clove pwd and salt.

On medium heat bring this whole thing to a boil,let it cook until the onions turn transparent.

Next add the rasam pwd and pinch of sugar.

Remove to a bowl and garnish with cilantro leaves.

Next do the tadka,heat the oil n ghee togeather on medium heat.

To this add the mustard seeds,jeera,hing,dry chillies,curry leafs n crushed garlic.

Add this tadka to the prepared rasam n immediately cover n let it rest for some time.

Serve with hot rice .

Madras Rasam

Ingredients

1/2 cup toor dal
1 lemon size ball tamarind juice extracted.
1 tomato
1/2 onion chopped
3 green chillies slit
1 tsp chilli pwd
1/2 tsp turmeric
2 tsp MTR madras rasam pwd
few curry leafs
few chopped cilantro
2 garlic pods crushed
2 dry red chillies broken into half
1 tsp mustard seeds
1 tsp jeera
few methi seeds
pinch of sugar
pinch of hing
salt

Method:

Boil the toor dal until soft ,let it cool

Once cool put the toor dal n chopped tomatoes into the blender n grind until smooth.

Put this mixture into a pan on medium heat.

To this add the chopped onions,slit green chillis,few curry leafs,few cilantro leaves.

Also add the tamarind juice along with some water until u get ur desired cocnsistency,along with turmeric,salt n red chilli pwd.

Once it starts to come to a boil,add the rasam pwd n pinch of sugar.

Next in a seperate pan heat some ghee/oil on medium heat, add the mustard seeds,jeera,methi seeds,dry red chillies,few curry leaves n crushed garlic n hing.

Add this tadka to the boiled rasam n immediately cover it with a lid n switch off the stove.

After some time remove lid n garnish it with cilantro.

Serve hot with rice n papad's.