Majjiga Pulusu

Ingredients:

Butter milk 3 cups
Spinach (bachali koora) 1 cup
Rice floor or besan floor 2 spoons
Fenugreek powder ½ spoons
Coriander powder 1 spoon
Oil 2 table spoons
Salt to taste
Turmeric one pinch
Green chilies 6
Onions 1 (big size)
Garlic cloves 6
Curry leaves
Mustard 1 spoon
Jeera 1 spoon
Hing 1 pinch


Process:


1. Take 3 cups of buttermilk; add only 2 spoons of rice floor into that.
2. Put a bowl on the stove, add mustard and jeera.
3. When mustard pops, add onions and garlic cloves.
4. After one minute add green chilies, curry leaves, turmeric and hing.
5. Add spinach; after spinach cooked well add butter milk.
6. After two minutes add salt, fenugreek powder and coriander powder.
7. Get it to boil for 3 mins.

Mamidikaya Pulihora

Ingredients:

3 cups cooked white rice (each grain should be seperate)

1 1/2 cups grated raw green mango (remove skin) for more tangy flavor increase

5-6 tbsps roasted peanuts

2 tbsps roasted cashewnuts (broken)

salt to taste

For tempering/poppu/tadka:

1 1/2 tbsp oil

1 tsp mustard seeds

1 tbsp channa dal

1 tbsp split black gram dal

3-4 dry red chillis

6-8 slit green chillis

1 tsp grated ginger (optional)

1/4 tsp asafoetida

1/4 tsp turmeric pwd

15-20 curry leaves

1 Heat oil in a heavy bottomed vessel and add the mustard seeds. Once they pop, add the channa dal and gram dal and let them turn red on medium heat. Now add the red chillis, green chillis, grated ginger, curry leaves, ginger, turmeric pwd and asafoetida. Toss them for a few seconds.
2 Add the grated mango and stir fry it for a few mts (approx 3-4 mts). Add the roasted peanuts and cashewnuts, turn off heat and keep aside.
3 Spread the cooked white rice on a wide plate, sprinkle salt and add the tempering and use your hand to combine well till the tempering is well blended with the rice. Adjust salt.