Wednesday, March 24, 2010
THOTA KURA AVA PETTINA PULUSU/BACHHALI KURA AVA PETTINA PULUSU
THOTA KURA AVA PETTINA PULUSU:
There are many varieties we can make with thotakura.Here is one recipe which we can eat with rice or chhappathis.Especially people of THUGO JILLA(EAST GODAVARI) PEOPLE,make many dishes with ava.
Thota kura -A leafy vegetable, wash properly and cut into small pieces.And boil in a low fire with lid on with very small amount of water.To retain the loss of
nutrients evaporating we use very less water.After it is cooked keep it aside.
Tamarind juice-approximately prepare with 3 glasses of water from a lime sized tamarind.
Salt to taste.
3 spoons rice flour(add half cup of water to it and keep aside).
2 tsp oil,
3 red chillies,
4 green chillies
Grind one tea spoon of mustard seeds, with a red chillie, a pinch haldi,a pinch salt, with 4 spoons water.Keep it aside.
place a kadai ,for seasoning,add oil,mustard ,and chillies pieces.When
splutters add tamarind juice, and boiled thotakura leafy vegetable ,and salt and boil it,in med fire.
Let it boil atleast for 10 to 15 minutes,after it is boiled and cooked add the rice flour water mixture,to the pulusu.Let it boil for another 5 minutes.After it is cooked,switch off the stove.
Then add the AVA mixture(paste) to the pulusu,then thoroughly mix it and keep it covered with a lid aside.
If at all you require it more spicy add 1 to r more chillies.
But to enjoy the taste and aroma of ava pettina dishes,eat only one hour after cooking it..
BACHHALI KURA AVA PETTINA PULUSU: