Pesara Avakaya

Ingredients :

8 medium size sour raw mangoes
250g salt
250g green gram dal
250g red chili powder
500g sesame seed oil

Method :

Slightly roast / dry in hot sun green gram dal (pesara pappu) and grind to a fine powder.
Wash, clean with a dry cloth and cut mangoes into pieces of desired size. Discard the seed and seed cover from the pieces and clean with dry cotton cloth.
Mix all the ingredients together by adding half the quantity of oil and keep in a dry clean container and leave it for 3 days.
After 3 days grind the pickle and mix well with more oil (as per taste). Variantion: if mangos are cut into small pieces, no need to blend.

Aanapakaaya Pulusu

Ingredients:
bottle gourd 1/4 th piece
gram dal flour(besan/senagapindi) 1tbsp
mustard seeds 1tsp
cumin seeds 1tsp
urad dal 1tsp
green chilli paste
turmeric powder 1/2 spoon
curry leaves 10
oil
salt to taste


Method: wash, peel and cut the bottle gourd into small cubes. Mix yogurt with besan, green chilli paste, turmeric powder, salt and whisk well. Heat oil in pan, add urad dal, cumin seeds, mustard seeds, curry leaves and when they change color add the yogurt mixture. Bring to boil and add the bottle gourd pieces and cook until done.

Rasam Powder

Ingredients:

1 cup coriander seeds
1 tbsp cumin seeds
4 tbsp kandi pappu( Toor dal )
10 Curry leaves
¼ tsp turmeric
2 tbsp senaga pappu (channa dal)
¾ cup endu mirapa kayilu (dry red chillies )
2 tbsp black pepper
salt

Method:

1.Dry roast all the ingredients.Cool.
2 Grind them coarsely.
3.Store in air tight container.

Veru Senaga Podi

Ingredients:

Roasted Peanuts (with skin removed) - 1 cup
Dry Red Chillies ( lightly roasted) - 10
Garlic Cloves - 3
Salt - as per your taste


Method:


Take the Roasted Peanuts & dry red chillies, grind it into fine powder in a dry mixer adding salt it. Lastly add mashed garlic and mix well. Store this Podi in a air tight container.


Sambar Powder


Ingredients

1 cup channa dal
3/4 cup coriander seeds
10 large red chillies
1 teaspoon black pepper -- (whole)
1/4 teaspoon fenugreek
1 pinch asafoetida

Method:

Fry ingredients in a tea spoon of oil on low heat and powder the fried stuff in blender when luke warm to a fine powder. The prepared powder can be stored refrigerated indefinitely in any container.

Kandi Podi

Ingredients

Toor dal - 2 cups

Cumin seeds (jeelakarra) - 2 tsp

Red chillies - 15

Garlic (optional) - 8 flakes

Salt - as required

Method:

Fry toordal in little oil till light brown.Fry red chillies in little oil and in the end add jeera and take it off the stove.After cool, powder adding garlic flakes and salt.Store in air-tight containers.