Pesarattu, also known as Moong Dal Dosa, is a popular and nutritious South Indian dish made from green gram (moong dal). Here's a recipe for making Pesarattu: Ingredients: 1 cup whole green gram (moong dal), soaked for 4-6 hours 2-3 green chili peppers, chopped (adjust to taste) 1 inch ginger, grated 1 small onion, finely chopped A handful of fresh coriander leaves, chopped Salt to taste Oil or ghee for cooking Instructions: Drain the soaked moong dal and rinse it thoroughly. In a blender, grind the soaked moong dal along with chopped green chili peppers and grated ginger. Add a little water as needed to make a smooth batter. The consistency should be slightly thicker than regular dosa batter. Transfer the batter to a mixing bowl. Add chopped onions, chopped coriander leaves, and salt. Mix well. Heat a dosa tava or non-stick skillet over medium heat. Grease it lightly with a few drops of oil or ghee. Pour a...
Bommidala Pulusu is a traditional Andhra-style fish curry prepared using tamarind and various spices. Here's how you can make it:
Ingredients:
- 4-6 pieces of fish (any firm fish like kingfish, seer fish, or mackerel works well)
- 1 large onion, finely chopped
- 2 medium tomatoes, chopped
- 2-3 green chilies, slit
- 2-3 cloves of garlic, minced
- 1-inch piece of ginger, minced
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon mustard seeds
- A pinch of asafoetida (hing)
- A few curry leaves
- Tamarind pulp (extracted from a small lemon-sized tamarind soaked in water)
- Salt, to taste
- 2-3 tablespoons oil
- Fresh coriander leaves, chopped (for garnishing)
Instructions:
- Prepare the Fish: Clean the fish pieces and marinate them with a pinch of turmeric and a little salt. Set them aside while you prepare the other ingredients.
- Tempering: Heat oil in a deep pan or pot. Add mustard seeds and let them splutter. Then, add fenugreek seeds and asafoetida, and let them sizzle for a few seconds.
- Aromatic Base: Add chopped onions and sauté until they turn golden brown.
- Flavorful Additions: Stir in minced garlic and ginger, and sauté for a minute until fragrant. Add green chilies and curry leaves, and sauté for another minute.
- Spice it Up: Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook the spices for a minute to release their flavors.
- Tomato Tang: Add the chopped tomatoes and cook until they turn soft and the oil starts to separate from the masala.
- Tamarind Tanginess: Pour in the tamarind pulp and season with salt. Let it simmer for a few minutes to allow the flavors to meld.
- Cooking the Fish: Gently slide in the marinated fish pieces into the simmering curry. Be careful not to break the fish. Spoon some of the curry over the fish to coat them.
- Simmer and Serve: Cover the pan and let the fish cook on low heat for about 10-15 minutes, or until the fish is cooked through and tender. Carefully turn the fish pieces once during cooking.
- Finishing Touch: Once the fish is cooked, garnish the Bommidala Pulusu with chopped coriander leaves.
- Serve and Enjoy: Your flavorful Bommidala Pulusu is ready! Serve it hot with steamed rice. The tangy and spicy flavors of this traditional Andhra fish curry are sure to delight your taste buds.
Feel free to adjust the spice levels and ingredients according to your preference. Enjoy your meal!