Archive for ‘Rasam / Sambar’

March 10, 2015

Anapakaya Pulusu / Bottle gourd stew in tamarind gravy

                           Anapakaya pulusu is a stew prepared with bottle gourd in tamarind gravy. It is served with mudda pappu i.e. plain tur dal and steamed rice. This is also called as ‘ Anapakaya Dappalam ‘. It tastes sweet and tangy.  Anapakaya pulusu is a famous recipe in Andhra Pradesh and the recipe I’m posting today is one of the easiest .

Anapakaya pulusu


1. Lauki / anapakaya pieces / bottle gourd  (peeled & cubed)- 1 medium size

2. Onion ,sliced – 1 medium

3. Green chillies ,slit -2

4. Garlic pods, crushed – 3

5. Red chilli powder – 1tsp

6. Jeera / cumin seeds – 1/4 tsp

7. Aavalu / mustard seeds – 1/4tsp

8. Dry red chillies- 2

9. Curry leaves – 6 to 7

10. Sugar – 1tsp / Jaggery – small piece

11. Tamarind – small lemon size (soak in warm water for about 10 min and squeeze the juice)

12. Cilantro leaves for garnish

Ingredients for mudda pappu :

Kandi pappu / tur dal – 1/2 cup

salt to taste

pinch of turmeric

Method :

Preparation of mudda pappu :

Pressure cook tur dal adding 1 cup water and salt. Once done, mash it to a smooth paste.

Preparation of anapakaya pulusu :

Heat oil, add dry red chillies and fry them for few seconds. Then, add mustard seeds, crushed garlic pods, cumin seeds ,curry leaves and fry again.

Add sliced onions and green chillies. Saute till onions turn pink. Add bottle gourd pieces with salt and turmeric . Mix well and cover & allow it to get cooked for about 15min.

Add the tamarind extract along with 1 3/4 cup water(depending on the consistency you require) . Mix well. Add red chilli powder , jaggery and mix well.

Cover and cook for another 10minutes on medium flame. Garnish with cilantro leaves.

Serve hot with rice and mudda pappu. (mix little mudda pappu and anapakaya pulusu with rice . Tastes best with this combination ).

August 6, 2012

Tomato Rasam

Tomato Rasam or Tomato Chaaru is one of the South Indian soups which can easily be prepared in no time. Tastes good when taken as a soup or with rice.

Preparation Time : upto 15 min

Cooking time : upto 20 min


1. Tomatoes – 3

2. Rasam powder – 1/ 4 tsp

3. Coriander Leaves, chopped – fistful

4. Green Chillies – 4

5. Tamarind – marble sized.

6. Dry red chillies – 1 to 2

7. Garlic ,crushed – 4 pods big sized

8. Turmeric powder – a big pinch

9. Water – 4 cups

10 . Seasoning :

Mustard Seeds / Aavalu – 1 tsp

Jeera / Cumin Seeds – 1 tsp

Karvepak / Curry leaves – 1 big sprig


Cut tomatoes and boil  well. In between add the tamarind piece and boil well again.

Keep aside and allow it to cool. Once done, mash the tomato and make a puree or whip it in a mixie. Dont blend the mixture too much and make it too watery.

Take a pan, add seasoning and fry little. Then add garlic pods, dry red chillies, green chillies and turmeric powder . Mix well. To this add the puree like mixture , water, salt and rasam powder .

Bring it to boil. Boil on a low flame for about 10 minutes and garnish with coriander leaves.

June 11, 2011

Majjiga Charu / Majjiga Pulusu

This is a very simple rasam like Andhra recipe which can be prepared in numerous ways. The one posted here is my mom’s recipe. This is also called as “Buttermilk Rasam”. Not much time is required to prepare this recipe. It goes well with rice.

Preparation Time: 10 minutes

Cooking Time :  2 to 3 minutes

Serves : 2 to 3

Source : Amma

1. Curd / Plain yoghurt – 1 cup.
2. Water – 1/2 cup.
3. Onions (finely chopped)- 2 medium sized
4. Jeera – 1 tsp
5. Mustard seeds (aavalu) – 1/2 tsp
6. Red Dry Mirchi – 4
7. Turmeric – 1/4 tsp
8 Salt to taste.
9. Green Chillies – 4
10. Curry leaves (karvepaku) – 2 sprigs
11. Coriander Leaves (Kottameer) – small bunch finely chopped
12. Oil – 2 tsp

Beat curd and water together softly without lumps or blend it in a mixer for about 30 seconds.
Add turmeric, chopped onions, green chillies to the whipped curd and mix well.
Heat oil in a pan, add jeera, mustard seeds,dried red chillies, curry leaves,and fry for about a minute on low flame and switch off.
Then, add this to the curd mixture.

Mix well and garnish with chopped coriander leaves.

June 11, 2011

Pesarapappu Charu

A simple recipe from Amma’s cookbook which is one of my favourites. This one is  Andhra special rasam which has a  great nutrient value. Can be taken as soup also. 

Preparation Time: 2 min

Cooking Time : 15 min

Source : Amma


1. Pesarapappu (Mung dal) – 1/2 rice cup

2. Green Chillies – 3

3. Tomato – 1 small

4. Salt – 2 tsp

5. Seasoning:

Garlic flakes – 4

Mustard seeds(aavalu) – 1 tsp

Cumin Seeds(Jeera) – 1 tsp

Curry Leaves(Karvepaku) – few fresh leaves

Dry red chilli – 1

6. Ginger – 1/2 inch (grated / chopped very finely)

7. Chopped Coriander leaves.


Cook dal in a cooker i.e. by adding Mung dal,tomato,mirchi and 1 rice cup water.

Once, the dal is cooked, mash it well and add water according to the thickness required.

Add ginger and allow it boil well. While boiling add salt.

Meanwhile, prepare the seasoning(fry the seasoning ingredients) .

Switch off the flame and then add the seasoning to the boiled pesaracharu.

Add chopped coriander leaves and mix well.

Serve hot with rice.

June 9, 2011

Simple Pappu Rasam


1. Onions – 2
2. Tomato – 1
3. Green chillies – 6
4. Tamarind – 1 big lemon size
5. Oil – 2 tbsp
6. Turmeric powder – 1 tsp
7. Salt
8. Sugar – 1tbsp
9. Mudda pappu (prepare with 1 small glass)


In a pan, add 1 cup of water, add onions and tomato, green chillies,curry leaves on medium heat and cook till soft ie about 15 to 20 minutes.

Add mashed dal, tamarind juice,salt,sugar,turmeric powder and allow to boil on low flame for 15minutes.

Seperately prepare poppu () and add to the rasam.

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