Pulli Maavu/Pulusu Pindi

Pulli Maavu (Tamil) and Pulusu Pindi (Telugu) is an easy evening tiffin recipe that required minimal ingredients- the major one being the rice flour and tamarind. The Traditional method is very strenuous and requires a special kadai so that while cooking and stirring the content don’t get burnt. The easy-method recipe requires a lot of oil in the making , but I can assure you that the taste is not compromised.

Preparation Time:- 20 minutes

Ingredients:-

1. Tamarind (lemon sized) soaked and the extract to be used
2. Rice flour – 2 cups
3. Gram dal – 2 tsp
4. Dried red chillies dipped in buttermilk (Mor Molaga) – 5
5. Urad dal – 2 tsp
6. Mustard seeds – 1 tsp
7. Asafoetida Powder – 1 tsp
8. Oil – 5 tsp
9. Curry leaves –
10. Salt to taste
11. Lastly, some love.

• Soak the lemon sized tamarind in water. If you have paste, saves your time, mix the paste (50g) in water (1cup)
• Extract the tamarind water. Ensure it is a thick consistency.
• Add 1 cup of rice flour to the tamarind water.
• Add some salt to the above content and leave it aside.
• Meanwhile, in a kadai, add 3 tsp of oil, mustard seeds, all the dal’s mentioned above, chillies dipped in buttermilk (Mor Molaga), curry leaves and some asafoetida.
• Add the Rice flour+ Tamarind content to the kadai and keep stirring well. Keep stirring for 10-15 minutes till the whole content turns brown. Keep adding some oil in between for good results. (Very good exercise for your hands and biceps!)
• You will notice that the content has started to wither and roasted. Remove the content and let it cool.
• Serve with curd or sugar.

• 

  Tamarind water

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  Mix with 2 cups rice flour

• 

  Add salt

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  Curry leaves and Chillies soaked in Buttermilk (Mor Molaga)

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  In a kadai, add oil , dal, chillies, curry leaves and asafoetida

• 

Just a Boomerang video of stirring.

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  Add some oil to roast

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  The content turns brown after constant stirring.

Here is the final picture of the Pulusu Pindi and Pulli Maavu. 🙂

Onion Vathakolambu

Which proud south indian doesn’t love this dish? It takes different names in different regions of South India: Kaara kozhambu and vetha kozhambu are the ones I am familiar with. I have always wanted to try this dish. Alas, when I did try,  I was delighted that the dish turned out to taste delicious, with the right balance of sweetness and sourness. I was also pleasantly surprised that a dish of such complex flavors was so simple to make.

Preparation time:-25 minutes

Ingredients Required

1. Split Lentil Gram dal-10g
2. Tamarind Paste- 50g
3. Vathakolambu instant powder- 50g (From Grand Sweets)
4. Onions (Juliene cut)
5. Asafoetida
6. Salt to taste
7. Sugar to taste
8. Chopped garlic- according to the requirement
9. Water- 250ml
10. Rice flour/ Atta- for thickening the content- according to requirement
11. Turmeric – a pinch
12. Coriander Powder- 1 pinch
13. Kashmiri Mirch- 1 pinch
14. Curry Leaves- hardly 4-5 leaves
15. More and more love

– Start by heating the pan with some oil and added the chopped onions and dal. Add the curry leaves too.
– Meanwhile, soak the tamarind paste in water and mixed the content
– Once the content in the pan has turned golden brown, add the tamarind water and allow it to boil.
– Add 2-3 Tsp of the Vathakolambu powder(From Grand Sweets) and mix well
– Add salt, asafoetida, turmeric, and some coriander powder. Keep mixing.
– Add some water and add some rice flour if you want the content to thicken.
– If you want the appearance to be bright red, add some Kashmiri Mirch powder.
– Now, allow this content to boil for at least 15 minutes.
– The more you boil, the more you’re allowing the contents to blend well and more will it be delicious!
– Serve with rice accompanied with crisply fried potatoes/ladies’ fingers.
– You can also have it as an accompaniment with curd rice!!

NOTE:-
– You can add Onions/Pumpkins/Brinjals/Small Onions/Drumsticks/Orange rinds.
– The thicker the content, the more the shelf life of the dish. You can add water as and when you use.
– To be stored at refrigerated condition and can be kept for at least 2-3days easily. Always use fresh spoons and do not use hands.

Onion Tamarind Gotsu/Gotchu

 

Gotsu/Gosthu/Gothsu/Gojju you can call it however you want. We, South Indians usually have Gothsu with Pongal variant , upma and Idlies. The most common Gothsu is made with Gothsu. Not many must have heard this onion githsu. This is my Grandmother’s signature side dish which never goes wrong when you have it Upma and Rice upma. 

 

Preparation Time :- 08 minutes

Ingredients required:-

1. Oil – 10 ml
2. Bengal Gram Dal – 5g
3. Urad Dal – 5g (I love this and I add a lot of these)
4. Coriander leaves – Handful
5. Sliced green chillies- 5 pieces
6. Red chilles – 3 pieces
7. Tamarind Juice – 250ml
8. Turmeric Powder
9. Salt to taste
10. Chopped Onions

11. Jaggery-5g

Please find the below pictures for better understanding of the recipe

1. TAKE SOME TAMARIND, SIZE OF A LARGE LEMON. 2. SOAK THE TAMARIND FOR TEN MINUTES AND SQUEEZE OUT THE WATER. CONSISTENCY HAS TO BE THICKER

(AUTO-FLASH RUINED THIS PICTURE!) SOMETHING OF THIS SORT

6. ADD THE CHILIES, DAL, MUSTARD SEEDS AND CHOPPED ONIONS. KEEP SAUTEING 7. ADD TURMERIC AND MIX THE CONTENTS. YOU CAN ADD SOME SALT AT THIS LEVEL. Add caption 8. ADD THE TAMARIND PULPY-JUICE AND KEEP MIXING. LET IT BOIL WELL. ENSURE YOU FILTER WHILE ADDING THE TAMARIND JUICE, SO THAT THE EXTRANEOUS MATTER DO NOT GET MIXED. ADD A BIT OF JAGGERY FOR THE SWEETNESS 9. SERVE THIS DELICIOUS TANGY SIDE DISH WITH PONGAL/UPMA/ IDLIES Right now I’m having this with Rice Upma!!!!