Shivanatarajan
spices

 

Royyalu vepudu (Prawn fry)

Ingredients
Prawns   500 gms/1.1pound   Salt   to taste
           
Onions (finely chopped)   10   Oil   3 tb sps
           
Green chillies   10   Poppy Seeds   3 tb sps
           
Water   2 Cups   Cloves   3
           
Curry leaves   2 Springs   Cardamom   1
           
Turmeric powder   1 tb spoons   Dalchini   1 small stick
           
Chilli powder   3 tb sps   Ginger   1 Piece
           
Garlic   3 Cloves   Coriander seeds   1 tb sp
           
           
Preparation
1. Grind poppy seeds, cloves, elaichi, dalchini, ginger, garlic, dhaniyalu,and jeera to smooth paste and set aside.
2. Remove the shell of prawns, add 1 t sp on turmeric and 1 t sp of salt. wash them well with lots of water
   (about 6 to 7 times). Drain water and set aside.
3. Add ground masala paste, chillie powder, a pinch of turmeric, 1 tb sp of salt to washed prawns and mix well
4. Add 2 cups of water and boil them in high flame, stirring in between till water dissolves
5. Heat oil in a kadhai, add curry leaves, green chillies, onions and cook till soft (for about 4 mts in low flame).
6. Add boiled prawns to onions and mix well. Adjust salt and chillie powder accordingly. cook in low flame
  for bout 5 mts covering with a lid and stirring occassionally.

Kodi Kura (Traditional Andhra Chicken Curry)

Ingredients
Chicken(cut into cubes)   500 gms/1.1pound   Salt   to taste
           
Onions (finely chopped)   8   Oil   3 tb sps
           
Green chillies   5 - 6   Poppy Seeds   6 tb sps
           
Water   2 Cups   Cloves   6
           
Curry leaves   2 Springs   Cardamom   1
           
Turmeric powder   1 tb spoons   Cinanmon   1 small stick
           
Chilli powder   2 tb sps   Ginger   1 Piece
           
Garlic   3 Cloves   Coriander seeds   1 tb sp
           
           
Preparation
1. Grind poppy seeds, cloves, elaichi, cinanmon stick, coriander seeds, cashew nuts, ginger, and garlic to smooth paste.
2. Wash chicken cubes with water. Add ground masala paste,2 tb sp of chillie powder, a pinch of turmeric, and
   salt, leave aside for 15 mts.
3. Heat oil in a kadhai, add chopped onions, a pinch of turmeric, curry leaves, green chillies and fry till golden brown.
4. Add chicken cubes and mix well. cover with a lid for 4 mts and let it cook in low flame.
5. Heat oil in a kadhai, add curry leaves, green chillies, onions and cook till soft (for about 4 mts in low flame).
6. Remove the lid, add 2 cups of water, cover and cook in low flame till the chicken pieces turn soft. salt can be
   added at this point if not sufficient. once the chicken is soft, cook in high flame till the gravy turns thick.

Peetalu Pulusu (Crabs cooked in Onions and Tamarind Sauce)

Ingredients
Crabs   2   Salt   to taste
           
Onions   4   Oil   4 tb sps
           
Green chillies   6   Water   2 Cups
           
Tamarind   1 big lemon sized   Coriander seeds   3 tb sp
           
Turmeric powder   1 tb spoons   Ginger   1 Piece
           
Chilli powder   3 tb sps   Garlic   5 Cloves
           
Coriander leaves   1 small bunch   Jeera   1 tsp
           
             
Preparation
1. Each crab should be cut into 2 pieces and the legs crushed slightly.
2. Grind all the ingredients for the masala to smooth paste and set aside
3. In a deep kadhai heat oil, add crabs with salt, chilli powder, turmeric, chillies and mix well for all the crabs to get coated evenly
4. Cover and cook for 5 mts on low flame. Add masala paste, mix well. Cover and cook for 10 mts on low flame
5. Add tamarind juice, cook for about 30 mts till the tamarind sauce turns to gravy consistency.
6. Adjust salt and chilli powder accordingly. Garnish with chopped coriander
  

Chapala Pulusu(Fish Curry)

Ingredients
Fish pieces   500 gms/1.1pound   Salt   to taste
           
Onions (finely chopped)   2   Oil   5 tb sps
           
Green chillies   5   Tomatoes   2
           
Ginger - Garlic Paste   2 tb sp   Water   2 Cups
           
Leaf Spring onion leaves   1/2 cup   Chilli powder   1 tb sps
           
Turmeric powder   1 tb spoons   methi powder   2tsp
           
Tamarind Water   1/2 cup   Methi Leaves   1 bunch
           
             
Preparation
1. Clean the fish pieces in salt water (to avoid smell)
2. Mix fish pieces with salt, chili powder, turmeric, methi powder, tamarind
   water and keep aside for 15-20 minutes
3. Heat oil in a pan, add green chilies, onions, ginger-garlic paste, methi leaves,
   spring onion leaves and fry them for a little while.
4. Then add tomatoes and cook until they become mushy
5. Add fish pieces along with the gravy. Avoid stiring continuously because the
   pieces may break into tiny ones.
6. Cook until the gravy thickens

CHICKEN TIKKA MASALA

Ingredients
Boneless chicken   500 gms/1.1pound   Salt   to taste
           
Onions (finely chopped)   2   Oil   5 tb sps
           
Lemon Juice   3 tbsp   Gram Flour   2 tb sps
           
Ginger - Garlic Paste   3 tbsp   Chilli powder   1 tbsp
           
Cilantro Paste   2 tsp   Cumin powder   1/2 tsp
           
Turmeric powder   1 tb spoons   Plain Yogurt   1/4 Cup
           
             
Preparation
1. Cut chicken into 1-inch cube pieces
2. Mix Chicken pieces with ingredients and Marinate for 4 Hours
3. Skewer the chicken with at least half inch apart
4. Cooking in Oven:
  * Preheat the oven to 350 degrees F.
  * Roast for about 15 minutes or until done, basting once with oil. Keep a tray
    underneath to collect the drippings.
5. Cooking in Grill:
  *Grill for 8-10 minutes or until done, basting once with oil.

Chicken Curry

Ingredients
Chicken   750 gms/1.65Pounds   Salt   to taste
           
Onions (finely chopped)   2   Oil   2 tbsp
           
Coriander Leaves   1 1/2 tbsp   Dry Masala   2 tsps
           
Ginger - Garlic Paste   1 tbsp   Chilli powder   1 tbsp
           
Coriander   1 1/2 tbsp   Curd   1 Cup
           
Turmeric powder   1 tb spoons   Garam Masala   Pinch
           
Coconut   2 tbsp   Water   2 Cups
           
             
Preparation
1. Take a bowl add curd,coconut,coriander,chilli powder,water and mix well and make
   into a paste keep it a side
2. Mix Chicken pieces with ingredients and Marinate for 4 Hours
3. Add oil in Pan, garama masalas, bay leaf, onions, salt fry till golden brown colour,
   then add ginger garlicpaste, turermic powder,chicken, mix well cook till it changes the colour
4. Now add curd masala mix and then add enough water and cook for 30 mins are till chicken is tender in a slow flame
5.Once the chicken is cooked add garamamasala powder and coriander chopped switch of the flame.

Natukodi Pulusu(Country Chicken Curry)

Ingredients
NatukodiChicken
(Country Chicken with Bones)
  500 gms/1.1pound   Salt   to taste
           
Onions (finely chopped)   6   Oil   3 tb sps
           
Kashmiri Chilli Powder   2 tsp   Poppy Seeds   2 tb sps
           
Water   2 Cups   Corainder   3 tbsp
           
Curry leaves   Few   Cardamom   8
           
Turmeric powder   1 tb spoons   Cinanmon   1 small stick
           
Chilli powder   3 tb sps   Cloves   10
           
Ginger -Garlic Paste   3 tbsp   Coriander Leaves   Handful
           
           
Preparation
1. Grind poppy seeds, Corainder , cinanmon stick, coriander seeds,Cloves and set aside.
2. Mix chicken with ginger paste, garlic paste, turmeric powder, chilli powder in
   a bowl and marinate for 2 hours
3. Heat oil in a thick bottomed large vessel. Add curry leaves, onion and fry till brown.
4. Add marinated chicken pieces and fry..
5. Add masala powder, kashmiri chilli powder and fry.
6. Add water, cover with a lid and let it simmer for a few minutes,Add Salt
   to taste & Corrainder Leaves

Hyderabadi Chicken Biryani

Ingredients
Chicken medium pieces   800 gms/1.76Pounds   Salt   to taste
           
Onions (Sliced)   4   Oil   2 tb sps
           
Green Chillies   2   Lime Juice   1 tbsps
           
Water   2 Cups   Corainder   1/2 tbsp
           
Pepper Corns   6 Pieces   Cardamom   2
           
Turmeric powder   1 tb spoons   Cinanmon   2 stick
           
Chilli powder   3 tb sps   Cloves   2
           
Ginger -Garlic Paste   4 tbsp   Coriander Leaves   2 tbsp
           
Basmati Rice   2 Cups   Javeri Mace   1 tbsp
           
Saffron color   1/2 tsp   Yogurt   2 Cups
           
             
Preparation
1. In a bowl take chicken, gingergarlic paste, mint, curd, green chillies, coriander leaves,
  pepper corns, cumin, chilli powder turmuric, salt, cumin, coriander powder and whole
   garamasala dry, fried onion and add oil, mix all very nicely
2. In a bowl add water,salt and bring to boil to cook rice, once the rice is half cooked
   drain the water
3. Now in a biryani bowl add marinated chicken spread at the bottom and then add
   half cooked rice, mint leaves,onion fried, saffron color and close it with the lid
   and cook for 30min.

Boti curry

Ingredients
Boti   500 gms/1.1Pounds   Salt   to taste
           
Coconut   1 tbsp   Oil   2 tb sps
           
Green Chillies   2   Garam Masala   1/2 tbsp
           
Ginger -Garlic Paste   1 tbsp   Corainder Leaves   Bunch
           
Corainder powder   1 tbsp   Water   2 Cups
           
Turmeric powder   1 tb spoons   Chilli powder   1 tb sps
           
             
Preparation
1. Clean in hot water and cut all the meat and keep it a side
2. Take a pan add oil, garamamasal, onion chopped, salt,mix well then
   add ginger garlic,turmuric,all meat and mix well if required add water to cook.
3. Now add coroander powder, coconut powder,red chilli powder mix well cook till
   meat is tender if required presure cook.
4. once meat is tender add garamamasala,coriander chopped

Chinta Chiguru Mamsam

Ingredients
Mutton/Lamb   500 gms/1.1Pounds   Salt   to taste
           
Coconut   1 tbsp   Oil   1 tb sps
           
Tender Tamarind Leaves
(Chinta Chiguru)
  500 gms/1.1 Pounds   Onion   1
           
Ginger -Garlic Paste   1 tbsp   Corainder Leaves   Bunch
           
Corainder powder   1 tbsp   Water   2 Cups
           
Turmeric powder   Pinch   Chilli powder   1 tb sps
           
Mustard seeds   1 tsp   Jeera   1 tsp
           
Mint Leaves   Bunch        
           
             
Preparation
1. Take pan add oil, murstard seeds, cumin seeds, whole garam masala
2. Then add chopped onion mix well,then add turmuric, ginger garlice paste mix well
   and cook for few min then add coconut powder,then add lamb mix well add little
   water and salt, coriander powder, chilli powder
   mix well and cover with the lid and cook till the lamb is tender.
3. You can also use cooker to cook lamb.
4. Once the lamb is cooked then add the tender tamarind leaves mix well and cook for
   5min till the lamb is dry
5. Once it is dry switch off the flame

Gongura Mutton Curry

Ingredients
Mutton/Lamb   500 gms/1.1Pounds   Salt   to taste
           
Coconut   1 tbsp   Oil   1 tb sps
           

Garam Masala

  2   Onion   1 Cup
           
Ginger -Garlic Paste   1 tbsp   Corainder Leaves   Bunch
           
Corainder powder   1 tbsp   Water   2 Cups
           
Turmeric powder   Pinch   Chilli powder   1 tb sps
           
Cumin Seeds powder   1/2 tsp   Green Chillies   5
           
Gongura leaves   5 Bunches        
           
             
Preparation
1. Take mutton in a presure cooker add cumin,coriander,red chilli powder,water,and
   salt mix and close it with the lid cook till the mutton is tender.
2. Now in a pan add oil,garama masala,onions,salt cook till onion change colour to
   golden brown
3. now add ginger garlic paste,turemuric powder,green chillis,gongura leaves mix well
   and cook in a very slow flame till oil oozes out.
4. then addcooked mutton to it
5. cook for 5 min add some water if required then add garamasala powder, coriander leaves

Gutti Vankaya Kura (Stuffed Brinjal curry)

Ingredients
Brinjal   11   Salt   to taste
           
Ginger Chopped   1   Oil   3 tb sps
           

Sesame seeds

  1 Cup   Elachi   2
           
Garlic Cloves Crushed   4   Cinamon   1 stick
           
Corainder powder   1 tbsp   Water   1 1/2 Cups
           
Turmeric powder   1/2 tsp   Chilli powder   2 tb sps
           
Urad Dal   2 tbsp   Chana Dal   3 tbsp
           
             
Preparation
1. heat kadhai, add 1 tb sp of oil. Add chana dal, urad dal, choppped ginger, garlic,
   cloves, elaichi, cinanmon and fry for 3 minutes in low flame. add sesame seeds
   and fry till golden brown. switch of the flame, allow the mixture to cool and
   grind them to a tight paste adding little water if necessary
2. Wash brinjals thoroughly in water and remove the stems. slit them in a plus shape
3. Divide the ground paste into two halves(one for stuffing and the other for gravy).
   Carefully stuff the ground paste into each brinjal. use your left hand to separate the
   slits and stuff the paste with your right hand fingers slowly so that the
   brinjals do not break
4. Heat 3 tb sps of oil in a kadhai, add curry leaves, and drop stuffed brinjals slowly.
   stir them for a few seconds gently and cover the pan with a lid. keep stirring
   occassionally and cover it with the lid again. Do this till the brinjals turn soft.
5. remove the lid, add the remaining portion of the ground paste, turmeric powder,
   chillie powder, salt,water and mix gently so that brinjals do not break
6.raise the flame and allow the water to boil. once water has come to boil, lower the
   flame and cover with a lid. keep stirring ocassionally. As the gravy turns thick switch
   of the flame
7. Garnish with corinader and serve hot

Mamidikaya pappu (Mango Dal)

Ingredients
Toor Dal   1 Cup   Salt   to taste
           
Red Chillies   3   Oil   1 1/2 tb sps
           

Green Chillies

  6   Mustard seeds   1 tsp
           
Garlic Cloves Crushed   2   Jeera   1 tsp
           
Curry Leaves   2 Springs   Water   1 1/2 Cups
           
Turmeric powder   1/2 tsp   Chilli powder   1 tb sps
           
Raw Mango (Cut in Pieces)   1   Hing   Pinch
           
             
Preparation
1. Wash and pressure cook dal adding a pinch of turmeric, ½ tsp of oil
   and 2 cups of water. (adding turmeric and little oil to dal helps dal to cook fast and soft
2. Once the pressure is gone remove the lid of the cooker and mash dal with a masher.
3. Heat oil and ghee in a pan, add seasoning with a pinch of hing.
   when the seeds start spluttering, add mango pieces, stir once and cover with
   a lid for 3 mts in low flame till the mango pieces turn soft. Turn off the flame
4. Add chillie powder and salt to mashed dal. Mix well. To this add the fried
   seasoning, little water and cook in low flame for 3 mts for the dal to absorb
   the flavour of the seasoning.

Panasa Pottu Koora - Raw Jack Fruit Curry Seasoned with Mustard

Ingredients
Raw Jackfruit (Chopped)   250 gms/0.55Pounds   Salt   to taste
           
Ginger   1 small Piece   Oil   3 tb sps
           

Green Chillies

  7   Bengal gram   1 tsp
           
Fenu Greek seeds   1/8 tbsp   Black Gram   1 tsp
           
Tamarind seedless   10gms/0.02Pounds   Curry Leaves   Few
           
Turmeric powder   1/2 tsp   Chilli powder   1/4 tb sps
           
Mustard Seeds   1/2 tsp   Red Chilli   1
           
Cumin Seeds   1/2 tsp        
           
             
Preparation
1. Take chopped raw jackfruit into a bowl and add water. Wash the jackfruit.
   Take a microwave safe bowl and add washed raw jackfruit
2. Add 50ml water to the vegetable and place that bowl in a microwave oven.
   Cover the bowl partially and microwave on high power for 4 minutes.
   Stir once and again place the bowl in oven covering it partially. Cook the vegetable
   again on high power for 4 minutes
3. Allow 3 minutes standing time before removing the bowl from oven. Cool the
   cooked jackfruit. Now remove all the water from the cooked jackfruit by pressing
4. Heat a pan and add oil to it. When oil is hot add fenugreek seeds, Bengal gram
   and black gram. Fry till the seeds start changing color.
5.Then add mustard seeds and cumin seeds. Fry till the seeds splutter. Add curry leaves
   and ground green chili-ginger paste. Fry well. Add turmeric powder and red chili powder
6. Mix all well and add cooked and water separated jackfruit pieces. Add salt and mix well.
   Fry the curry stirring for few seconds. Add tamarind extract and mix well.Cook the curry
   covering the pan for 2 minutes. Meanwhile prepare the mustard seasoning
7. Break red chili into small pieces. Take the mustard seeds and red chili pieces into
   a mortar & pestle and crush. The add water little by little and grind to a smooth
   texture. While grinding the mustard leaves a nice flavor
8. Open the lid of the pan and add the prepared mustard to the curry. Mix well
   and cover the pan. Cook for 1 minute. Transfer the curry to a serving bowl and serve hot

Mamidikaya Pulihora

Ingredients
Raw Rice   150 gms/0.33Pounds   Salt   to taste
           
Raw Mango   150 gms/0.33 Pounds   Oil   3 tb sps
           

Green Chillies

  9   Bengal gram   1 tsp
           
Fenu Greek seeds   3-5   Black Gram   1/2 tsp
           
Mustard Seeds   1 tsp   Curry Leaves   Few
           
Turmeric powder   1/2 tsp   Asafoetida   1/8 tsp
           
Red Chillies   2        
           
             
Preparation
1. Take rice in a deep bowl and wash it. Add water to the washed rice and place this bowl in a pressure cooker and cook
2. When the pressure develops in the pressure cooker, cook on low flame for 10 minutes
3. increase the flame and let the pressure develop once again. Before the cooker whistles, switch off the flame and let it cool
4. Then take a fork and separate the grains
5.Take a raw mango and wash it. Peel the skin of the mango and grate it with a grater
6. Break each red chili into 2 pieces and keep them aside
7. Add the grated mango to the rice and mix well with a fork. Heat a pan and add oil to it.Add the peanuts to the oil and fry them
8. Once fried, add the fried peanuts also to the rice mixture
9.In the remaining oil add the Bengal gram, black gram and fenugreek seeds. Fry the seeds till they change color. Then add the mustard seeds and fry till they splutter. Now add the asafoetida and mix well. Then add the slit green chilies and fry for few seconds. Then add red chilies and curry leaves. Fry the seasoning well and switch off the flame
10.Now add the turmeric powder and mix well. Then add salt and mix once. Now transfer the rice mixture to the pan and mix all well. Transfer the Pulihora to a serving bowl and serve.

Spicy Drumstick Fry

Ingredients
Drum sticks   2   Salt   to taste
           
Green Chillies   2   Oil   3 tb sps
           
Coriander powder   2 tsp   Onions   3
           
Jeera Powder   2 tsp   Turmeric   1/2 tsp
           
Corrainder Leaves   1 Cup   Curry Leaves   Few
           
             
Preparation
1. Cut the drum sticks to required size horizontally and presuure cook them for
   one whistle along with water,salt and turmeric
2. Drain the water and keep the drumsticks aside
3. Take a kadai put 2 to 3 tp of oil.when oli is heated,put chopped onions and chillies
4. when onions turn golden brown,add the above drumsticks. 5.Now put jeera powder,
   dhaniya powder and add required amount of salt
5.Cook for sometime untill raw smell is gone
6. Garnish with coriander and serve

Tamarind Rice

Ingredients
Boiled Rice   5 Cups   Salt   to taste
           
Channa Dal   1 tbsp   Oil   1 tb sps
           

Green Chillies

  2   Chilli powder   1/4 tbsp
           
Fenu Greek Powder   1 Pinch   Turmeric   1/4 tsp
           
Cumin Powder   1 tbsp   Curry Leaves   1 Spring
           
Coriander powder   1 tsp   Hing   1 Pinch
           
Raw Peanuts   2 tbsp   Mustard seed   1/2 tsp
           
Tamarind Juice   1 Cup        
           
             
Preparation
1. Heat the oil in the pan and add the whole red chillies.let the chillies to
   fry for few secondsthen add the mustard seeds.
2. once the chillie are fried they are no longer hot but get milder taste.When the mustard seeds splutters add the fenugreek seeds.
3. now add the chana dal and peanuts and cook them properly on medium flame
   without burning them.then add the curry leaves,chopped green chillies and hing
4. Then add the turmeric,as haldi gives the color to the rice add enough turmeric
5.Then add the tamarind juice to it and add the dry masalas red chilli pwdr,
   coriander pwdr and cumin pwdr
6. Let the gravy cook till the oil oozees out for 10 to 12mins.Toast the seasame
   seeds and crush them and once the gravy is ready add the pwdr to it and cook it
   for another 15mins
7. Then take your cooked rice and add the tamarind gravy to it mix it and enjoy

Vankaya Pacchi Pulusu

Ingredients
Brinjal Large   2   Salt   to taste
           
Onions   2   Oil   1 tb sps
           

Green Chillies

  2   Chana dal   1 tsp
           
Bengal gram   1 tsp   Turmeric   1/4 tsp
           
Cumin seeds   1 tsp   Curry Leaves   1 Spring
           
Corainder Leaves   Few   Mustard seed   1/2 tsp
           
Tamarind Juice   3 tbsp   jaggery/sugar   to taste
           
Corainder Powder   1/4 tsp   Chilli Powder   1/2 tsp
           
Fenu Greek seeds   1/2 tsp        
           
             
Preparation
1. On a very little flame ,cook the brinjal.
2. After it is cooked completely remove the skin of brinjal by keeping it
   under cold running water
3. cut each of these cooked brinjal pieces into 4 pieces evenly
4. Then add the turmeric,as haldi gives the color to the rice add enough turmeric
5.Then add the tamarind juice to it and add the dry masalas red chilli pwdr,coriander pwdr and cumin pwdr
6.Then in the tamarind juice,add brinjal pieces,cutted onions,chillies, a little bit of sugar/jaggery , and salt to taste.
7.Make Seasoning with Mustard seeds, Bengal Gram,Chana Dal,Fenu greek seeds,Cumin Seeds & add to the Juice

Khaju Bhendi Fry

Ingredients
Fresh ladies fingers   200 gms/0.44 Pound   Salt   to taste
           
Onions (Chopped)   2   Oil   1 tb sps
           

Green Chillies

  6   Chilli Powder   1 tbsp
           
Cashew Nuts   2 tbsp   Turmeric   1/4 tsp
           
Pea Nuts   1 tsp   Curry Leaves   1 Spring
           
Corainder Powder   1 tsp        
           
             
           
             
             
Preparation
1. Wash the ladies fingers and cut them into roundels with a width of 1 cm.
2. Deep fry the ladies fingers and keep them aside
3. In the same oil deep fry he cashewnuts but see to it they do not get burnt,Fry the Peanuts
4. Roughly crush the nuts and keep aside after cooling
5. Take a pan add some oil and put the curry leaves.add the chopped onion and green
   chillies and fry well
6. Add the seasonings except fot the chat masala. add the ladies fingers and the nuts
7. Mix roughly and heat for few minutes.when hot add the chat masala and serve hot

Stuffed BitterGaurd

Ingredients
Bitter Gaurd   500 gms/0.55 Pound   Salt   to taste
           
Onions (Chopped)   3   Oil   For Fry
           

Garam Masala

  1 tsp   Chilli Powder   1 tsp
           
Chana Dal Powder   1 tbsp   Turmeric   1/4 tsp
           
Corainder Powder   1 tbsp   Jeera Powder   1 tsp
           
             
             
Preparation
1. Take bitter gaurds wash and cut them into 1 1/2 inch pieces.
2. Remove the pulp from the pieces and boil them by adding little turmeric powder and salt.
3. After they are 1/2 cooked take out and remove the water
4. Now take onions and cut them into small pieces and add all the masala powders along
   with chana dal powder and stuff them inside the bitter gourd pieces.
5. Take a pan and add oil to that when the oil is hot add the bitter gourd pieces to
   the oil and fry them nicely
6. stuffed bitter gourd is ready eat with hot rice or simply like that

Ulava Chaaru(Horse Gram)

Ingredients
Black ulavalu   250grams/0.55Pounds   Salt   to taste
           
Green Chillies   3   Oil   2 tbsp
           

Red Chillies

  2   Cumin Seeds   1 tsp
           
Mustard seeds   1 tsp   Curry Leaves   2 Springs
           
Tamarind (Soaked in Water)   Lemon size        
           
             
           
             
Preparation
1. Wash ulavalu(Horse Gram) well and soak in water for 6 hours
2. Add 3 cups of water and pressure cook them for 30-40 minutes. Separate the water
   from the seeds and keep aside.
3. Heat oil in a pan, fry red chilies, mustard and cumin seeds, curry leaves for 1 minute
   and add tamarind water
4. Then add the boiled water, salt, green chilies and boil for 15-20 minutes
5. Now blend the boiled seeds (ulavalu) to a fine paste and add to the tamarind water
6. Mix well and cook until a thick gravy is formed. Remove from heat and serve.
7. This can also be served as soup with cream on it.