Bake this easy Eggless Pumpkin Bread this fall with homemade pumpkin puree.
You must know by now that at #Blogging Marathon try to bring to you a variety, a variety in our various marathons. This one’s called “#Buffet on Table “ this week our quest is to bring you different combos from in India. So today let move on to Andhra Pradesh or Telgu Cuisine.
Telugu cuisine is a cuisine of South India native to the Telugu people from the state of Andhra Pradesh, India. It is also the cuisine of the Telugu speaking population of Karnataka and Tamil Nadu, but with slight variations due to local influences. Generally known for its tangy, hot and spicy taste, the cooking is very diverse due to the vast spread of the people and varied topological regions.
This Andhra Pachi Pulusu is from here and it was yum.
Andhra Pachi Pulusu or Raw Tamarind Rasam
This is a delicious accompaniment if you like tangy flavours. It tasted awesome with the Palak Moong Dal! Must try making pani poori with it.
- Tamarind, lemon size
- 2 cups warm water
- 1 onion, chopped
- 2 green chillies slit
- 3 tablespoons coriander leaves, chopped
- 2 tablespoons oil/ghee
- 1 tablespoon mustard seeds
- 1 tablespoon jeera
- 1 tablespoon split urid dal
- 1 tablespoon channa/bengal gram dal
- 2 dried red chilli
- Soak tamarind in warm water for 30 minutes.
- Squeeze the pulp and make tamarind juice.
- Heat ghee in a pan and add mustard, jeera/cumin.
- Once they splutter add split urid dal and bengal gram and fry till nice aroma comes add red chillies.
- Add green chillies and fry for 30 seconds.
- Lower the flame and add the tamarind water.
- Mix well and add salt.
The amount of Pulusu you need will depend on individual tastes. I shared it in office too and we all loved it.
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