Thursday, September 23, 2010
PESARA PAPPU PULUSU
Pesara pappu /moongdaal pulusu is a soft recipe which varies a little with kandipappu pulusu.It goes well during sunny weather or in summer times especially giving the body a cooling effect.
Pesara pappu/ moong daal - 1 cup
Wash well ,and cook into a paste form/daal
and keep it aside.
Tamarind juice 5 to 6 cups
Made from a big lime sized tamarind
or adjust according to ur taste
Chopped onions 1 cup
Green chillies 6 to 8 nos
Garlic 4 to 5 pods(optional)
Oil 1to 2 tbsp
Mustard seeds half tsp
Methi seeds a pinch
Jeera 1 tsp
Red chillies 4 to5
Place a pan on the stove and add oil to it .After the oil is heated,now add seasoning materials except curry leaves and kothmeer.After they splutter toss well,after they stop spluttering add chopped onion and garlic and saute well for a few minutes in low temp.After the onion pieces turn to a little brown add tamarind juice, salt and curry leaves,green chilli slits and let them boil.Meanwhile mash the cooked daal well and add into the boiling pulusu.Finally add kothmeer leaves,and let it boil for more than 10 min/or until it is done in low temp.Adjust salt,chillies and tamarind juice according to your taste.Switch it off and transfer into a serving bowl.It tastes yummy with hot steamed rice with a dallop of ghee..