InstantPot: Pappu Charu with veggies

Wash, drain and soak 1/2 cup of Masoor Dal and 1/2 cup of Toor Dal in a bowl for 30 minutes. Clean, peel and chop upto 2 cups of Veggies (Bottlegourd, Drumsticks, Carrots, Eggplant) and set aside.

Press 'Saute' on the InstantPot and once hot, add 2 tbsp of Oil. Add a tsp of Mustard Seeds, a tsp of Cumin Seeds, 1/2 tsp of Fenugreek Seeds, 4 crushed cloves of Garlic, and saute of 30 seconds. Add a thinly sliced Onion, 3 slit Green chillies, 4-5 Curry Leaves, a pinch of Turmeric Powder and saute until the onions are transparent. Add a finely chopped Tomato and let cook for another 2 minutes. Add the chopped veggies, Salt to taste, a tsp of Red Chilli Powder, 3 cups of Water and cook for 4 minutes. Add the soaked dals, 3 cups of Water and mix well. Close the lid and set the whistle to 'Sealing' mode and pressure cook for 8 minutes.

Do a 'quick release' and open the lid. Add 2 tbsp of Tamarind Paste, a tsp of Sambar Powder (optional) and let it boil on 'Saute' for 2 minutes. Garnish with 1/4 cup of Chopped Coriander Leaves and turn off the InstantPot.

Serve with steamed rice.

Pulagam, Pachi Pulusu and Verusenaga Chutney (Rayalaseema style)

Pulagam - Wash together a cup of Moong Dal along with 1 1/2 cup of Rice and pressure cook with a tsp of Salt and 6 cups of Water for 4 whistles.

Pachipulusu - Lightly roast a cup of Groundnuts, 1/4 cup of Sesame Seeds and 2 tbsp of Fried Gram / Daliya. Grind them to fine powder, transfer to a saucepan and add a litre of Water. Heat the water-powder mixture in a bowl and add a pinch of Turmeric powder, Salt as needed, 2 tbsp of crushed Jaggery, a tbsp of Tamarind Paste and a tsp of Red Chilli Powder. Mix well and allow to come to a boil on low-medium heat. Add 1/2 an Onion, chopped into pieces on top of the pulusu before serving.

Chutney - Saute 1/2 cup of Groundnuts on medium heat until crisp. Remove them into a mixie jar. Lightly saute 2 cloves of crushed Garlic, 1/2 tsp of Cumin Seeds and 3 slit Green Chillies in a tsp of Oil and add them to the groundnuts. Grind them to a smooth chutney adding enough water. Add a tsp of Tamarind Paste, Salt as needed and transfer it into a bowl. Heat a tsp of Oil in a tempering pan, splutter 1/2 tsp Mustard Seeds, 1/2 tsp Cumin Seeds, few Curry Leaves and a broken Red Chilli. Add to the top of the chutney and mix well.

Serve hot Pulagam with a dollop of Ghee along with chutney and Pachipulusu on the side 

Allam Charu (Ginger Lentil Soup)

Heat 3 cups of Water in a saucepan and add a large chopped Tomato, a tsp of minced Ginger, ½ cup of Tamarind extract, a tbsp. of Toor Dal, a tbsp. of Rasam Powder, ½ tsp of Turmeric Powder and bring to boil. Add 2 tbsp of Chopped Coriander Leaves, Salt to taste and bring to another boil.

Heat a tbsp of Ghee in a tempering pan. Saute ½ tsp of Mustard and ½ tsp of Cumin seeds along with 2-3 pods of Garlic, few Curry Leaves and a pinch of Asafetida. Add this tempering to the charu and mix well. Remove from heat and serve hot.

Udipi Sambhar (Udipi Masala Lentil Soup)

Dal - Cook a cup of Toor Dal with a pinch of Turmeric Powder and a tsp of Oil in cooker upto 3-4 whistles, mash the dal while its still warm and keep aside.

Powder - Dry roast 2 tsp of Urad Dal, 2 tsp of Cumin Seeds, 3 tsp of Coriander Seeds, ½ tsp of Fenugreek Seeds, 4 dry Red Chillies, ¾ cup of fresh or frozen grated Coconut and make smooth powder. 

Masala - Heat a tsp of Oil in a sauce pan. Add and saute a pinch of Asafoetida, a thinly sliced Onions, 3-4 slit Green Chillies and few Curry Leaves until the onions become transparent. Add 2 cups of mixed vegetables (Yellow Pumpkin, Drumsticks, Squash, Eggplants etc), a finely chopped Tomato, a pinch of Turmeric Powder, enough water to cover the veggies and cook covered until the vegetables are cooked.
Add 2 tsp of Tamarind Pulp and cover cook for 5 minutes. Add the ground powder, a tbsp of Jaggery and Salt to taste; mix well. Once the mixture comes to a boil add the cooked dal, mix well and check for salt. When the sambhar just begins to boil, switch off the stove.
Popu - Heat a tsp of Oil in a small pan; saute ½ tsp of Mustard Seeds, few Curry Leaves, 2-3 dry Red Chillies and ¼ tsp of Asafoetida for a minute. Pour over the Sambar and garnish with chopped Coriander Leaves.

Charu (Tamarind Soup)

In a saucepan, boil 5-6 cups of Water along with 2 tsp of Tamrind paste. Add Salt to taste, 3 tsp of Rasam Powder, ½ tsp of Sugar,  ½ tsp of Turmeric Powder and finely chopped 2 Tomatoes. Boil for 12-15 minutes and keep aside.

Heat ½ tbsp of Oil in a pan, splutter 1 tsp of Mustard Seeds, 2 Red Chillies, few Curry Leaves, 3 crushed Garlic Flakes and a pinch of Hing. Add the seasoning to the boiled charu and garnish with 2 tbsp of Coriander Leaves.

Serve with steamed white rice.

Spicy Tomato Rasam (Indian Tomato Soup)

Using a mortar and pestle, grind together a tsp of Cumin Seeds, 1 1/2 tsp of Black Pepper Seeds, 4-5 Garlic Cloves and a sprig of Curry Leaves into a coarse paste.

Take 3 chopped Tomatoes, 8-10 Coriander Stalks into a bowl. Press them with hands and extract the juices. Add 2 cups of Water and repeat the process. Squeeze and discard the tomato skins and stalks out of the bowl and set aside.

In a saucepan, add the extracted Tomato mixture, 1/4 tsp of Turmeric Powder, Salt as needed, 3 slit Green Chillies, a tsp of Tamarind Paste and mix well. Let it boil until the green chillies are soft. Add the prepared Cumin-Garlic coarse paste and continue to boil until foam appears on the top. 

Tempering - Heat a tsp of Oil in a pan; add a pinch of Asafetida, ¼ tsp of Mustard Seeds, 2 Red Chillies and a sprig of Curry Leaves. Remove from heat.

Add the tempering to the rasam and remove from heat. Serve hot with Rice.

Pappu Charu with Veggies (Lentil Soup with Veggies)

Dal (Lentils) - Pressure cook 1 cup of Toor Dal (Kandipappu) with 2 cups of Water till 3-4 whistles and mash to smooth. Set aside.

Charu (Soup) - In a sauce pan, add 2 cups of Water, 1 Brinjal (cut into cubes), 1 Onion (cut length wise), 3 Lady’s Fingers (cut into 2 inch size pieces), ¾ cup White Radish (cut into cubes), 1 Tomato (cut into cubes) and 6 Green Chillies (slit length wise) and on medium heat cook till the vegetables turn soft for 15-20 minutes. Add mashed dal, tamarind juice (1 big lemon-sized Tamarind, soaked in 2 cups of water and pulp extracted), Salt to taste, 1 tbsp of Sugar, 1 tsp of Turmeric Powder and allow to boil in low heat for 15 minutes. Adjust tamarind juice and salt according to taste while cooking.

Popu (Seasoning) - Heat 1 tbsp of Ghee in a pan. Add 3 crushed Garlic, 1 tsp of Mustard Seeds , 1 tsp of Cumin Seeds, 4 Red Chillies and 2 sprigs of Curry Leaves and allow them to splutter. Add this seasoning to pappu charu. Allow to cook for 3 more minutes, garnish with chopped Coriander Leaves and 1 tbsp Lemon Juice.

Serve hot with rice.

Beetroot Rasam (Beetroot Soup)

Rasam Powder – Dry roast and powder 4 tbsp of Coriander Seeds, 3-4 Dry Red Chillies, 2 tbsp of Dry Coconut, 1 tbsp of Cumin Seeds, ½ tbsp of Pepper Corns, ¼ tbsp of Fenugreek Seeds and few Curry Leaves.

Rasam - Cook ¼ Cup Toor Dal and 3 Beetroots with Leaves, chopped in 2 cups of Water in a pressure cooker. After 3 whistles, add 2 tbsp of Cilantro, 1 tbsp of Tamarind Juice, Salt to taste and a pinch of Hing. Simmer for few minutes. Add 2-3 tsp of Rasam powder or as much as you need. Simmer again.Seasoning - In a pan, heat 1 tbsp of Oil and Ghee. Saute 1 tsp of Cumin Seeds, 1 tsp of Mustard Seeds and sauté till they splutter. Add 2 Dry Red Chili, sliced ½ Onion, minced Garlic Clove and few Curry Leaves. Saute till onion is light brown and add this to the rasam.

Pappu Charu (Dal Soup)

Dal - Wash and soak 1 cup of Toor Dal for about 20 minutes. Boil the dal in a pressure cooker for 3-4 whistles in 2 cups of Water.

Heat a tsp Oil &  tsp of Ghee in a deep sauce pan. Add a tsp of Mustard Seeds, a tsp of Cumin Seeds, a pinch of Turmeric and allow them to splutter. Add 2-3 Torn Red Chillies, a crushed Garlic Clove and a sprig of Curry Leaves and saute for 2 minutes. Add a thinly sliced, small Red Onion, slit 3 Green Chilies, a pinch of Hing and saute until Onions are golden brown. Add a big chopped Tomato and saute till tomato is cooked. Add a tbsp of Tamarind Paste, cooked dal, 1 tsp of Red Chili Powder, ½ tsp of Turmeric Powder and Salt to taste. Mix well adding 3 cups of Water and bring it to boil on low heat. Garnish with chopped Coriander leaves and serve warm with rice.

Miriyala Charu (Pepper Soup)

Water, Tomatoes & Tamarind - Heat a deep pan, add 3 cups of Water, finely chopped large Tomato, 2 tsp Tamarind paste, Salt to Tast, ¼ tsp of Turmeric Powder, 4-5 Curry Leaves and ½ tsp of Jaggery (optional). Bring to boil and continue boiling for 3 minutes.

Dal - Cook and mash 2 tbsps of Toor Dal (optional). Keep Aside.

Charu Masala - Roast and grind 1 tsp of Toor Dal, 2 tsp of Peppercorns, 1½ tsp of Coriander Seeds, ¾ tsp of Cumin seeds, and a pinch of Fenugreek Seeds into a coarse powder. Add mashed dal and masala to the boiling charu and boil for 5 minutes.

Popu (Seasoning) - Heat 1 tsp of Oil in a pan. When hot, add ½ tsp of Mustard Seeds and as they splutter, add a desseded & torn dry Red Chilli and 3 Curry Leaves. Toss for few seconds and add ¼ tsp of Asafetida (Hing) and remove from heat. Add this seasoning to the Charu and mix well. Garnish with chopped Coriander Leaves.

Serve hot with rice.

Majjiga Charu (Yogurt Soup)

Yogurt Mixture - Beat a cup of Yogurt with ½ cup of Water smoothly without lumps for about 30 seconds.

Onions, Green Chilies, Ginger and Turmeric Powder - Finely chop 2 medium Onions, 4 Green Chilies and an inch of Ginger. Add these to the beaten yogurt along with ¼ tsp of Turmeric Powder.

Popu / Seasoning - Heat 2 tsp Oil in a small pan, add ½ tsp of Cumin seeds and ½ tsp of Mustard seeds. After they splutter, add 4 Dried Red Chillies, 1 tsp of Split Black Gram Dal (Minappappu), ¼ tsp of Fenugreek seeds and a pinch of Hing. Once the dal is golden brown reduce to low heat and add 2 sprigs of Curry Leaves. Add this to the beaten yogurt mixture and mix well.

Garnish - Finely chop a small bunch of Coriander leaves and keep aside. Add Salt to taste to the beaten yogurt mixture and garnish with the chopped Coriander Leaves.

Serve cold with hot white rice.

Bendakaya Sambar

½ cup Toor Dal
½ tsp Turmeric
¼ cup chopped Tomato
a small walnut-sized knob of tamarind
2 tbsp fresh or dry dessicated Coconut
1 tbsp Coriander Seeds
3 dry Red Chillies
½ tsp Fenugreek Seeds
10-12 Okra / Bendakaya, chopped
1 sliced Shallot or 2 tbsp Red Onion
2 Green Chillies
½ tsp Asafoetida
12-15 curry leaves
3 tbsp chopped coriander leaves
1 tsp jaggery or sugar
½ tsp brown mustard seeds
2 tsp Oil
Salt to taste

Pressure cook the toor dal with 1½ cups of water, tomato and the turmeric until soft - 2 or 3 whistles.
Add ¼ cup of water to the tamarind and microwave for 30 seconds. Let it sit for a few minutes, and extract the pulp.
Toast the coconut in a pan until it begins to turn golden, keep it aside. Then toast the red chillies and half the fenugreek seeds for a few seconds, and separately toast the coriander seeds until they turn just a little darker.
In 1 tsp. of oil, fry half the curry leaves, the green chillies and the shallot until the shallot turns a little translucent.
Grind the dry roasted ingredients and the shallot mixture with about 2 tbsp water to form a smooth paste.
Heat the remaining 1 tsp oil; add the remaining fenugreek seeds and the mustard seeds. When the mustard begins to pop, add asafoetida and the remaining curry leaves, stir for a few seconds, then add the okra and cook it until it is half-done.
Add the tamarind pulp, salt and the ground paste, cook for a couple of minutes until the tamarind loses its raw smell.
Add the cooked dal, bring it to a boil, adjust the level of salt, and check if the okra is cooked. Add the jaggery if you wish. Take if off the heat, garnish with chopped coriander, and serve with rice or idlis.

Sambar

3 or 4 Drum Sticks cut into long pieces
a Fistfull of sambar onions
Any desired vegetable cut into slightly big pieces (brinjal, okra, beetroot, carrot, tomato)
2-3 Green Chillies
½ cup Toor Dal
A small lemon size tamarind
2 tsp Udipi Sambhar powder (see recipe below)
1 tsp Jaggery (or more to suit your taste)
½ tsp Turmeric Powder
Small Bunch of Coriander Leaves, finely chopped
1 tbsp Oil
Salt to taste
¼ cup Fresh Coconut scraped or dessicated coconut

For Sambar Powder:
1 tbsp Urad Dal
½ tbsp Channa Dal
2 tsp Cumin Seeds
1 tbsp Coriander Seeds
½ tsp Fenugreek Seeds
4-6 Dry Red Chilli

Tempering:
1 tsp Mustard Seeds
1 Dry Red Chilli
¼ tsp Asafoetida
Few Curry Leaves
1 tbsp Oil

Wash and pressure cook the toor dal and mash it. Soak tamarind in water for some time and extract the pulp. Peel sambhar onions. Heat some oil in a pan and add slit green chillies onions and turmeric powder. Saute on medium flame for about 3 minutes till the onions turn glossy and translucent. Microwave vegetables till they are cooked or pressure cook them and then add to the above. Pour the tamarind extract and let it boil for a while on medium heat. Add the salt and then jaggery. Allow cooking for few more minutes.
Meanwhile, heat the pan and dry roast all the ingredients for the sambhar powder, initially only the dry ingredients and later adding the coconut. Allow them to turn golden brown. Cool and grind to a smooth paste by adding very little water at time. Keep aside. When the tamarind pulp has boiled enough, add the cooked dhal to it. Then add the ground sambhar paste. Simmer on medium heat adding some water if required. Heat oil in a pan and add the mustard seeds first, when they crackle add the red chilli and then the curry leaves. Once the curry leaves shine, take off the fire and add the tempering to the sambhar. Add chopped coriander leaves keep sambhar covered.

Kothimeera Charu (Coriander Spicy Soup)

Dry roast a tsp of Coriander Seeds, ½ tsp of Cumin seeds, ¼ tsp of Black Peppercorn in a small cast iron skillet and grind into a coarse powder. 

Heat a tsp of Oil in a saucepan, splutter a sprig of Curry Leaves, pinch of Mustard Seeds and Asafoetida. Sauté for few seconds until leaves start to brown. Add a tbsp of Tamarind Pulp, a tbsp of crushed Jaggery and ground rasam powder. Add Salt to taste and 2 cups of Water bringing to boil. Add a cup of finely chopped Cilantro Leaves while simmering for few minutes until leaves wilt. Remove from heat and serve hot with steamed rice. 

Ginger Lemon Charu

Pressure-cook ½ cup of toor dal in 2 cups of water to soft. With a wood masher or whisk, churn the dal to soft, smooth consistency.
Take a 1×1 inch piece of ginger. Peel the skin and grate. Add the grated ginger to mashed toor dal. Also ½ tsp each- red chilli powder and salt, and ¼ tsp of turmeric. Add ½ cup of water and simmer for about 10 minutes on medium heat.
While the charuis simmering, do the tadka. In a small pan, heat a tbsp of ghee. Add and toast 10 curry leaves, cumin, red chillies and mustard seeds, in that order. When seeds start to pop, sprinkle a pinch of asafetida. Sauté for couple of seconds and pour this tadka into the simmering soopa. Mix and turn off the heat. Flavor the soopa with about 2 tbsp of lemon juice. Serve hot.

Miriyala Charu

2 to 2 ½ cups Water
Lemon-size Tamarind
1-2 tsp Jaggery
Pinch of Turmeric
Salt to taste
¼ tsp Black Pepper
Few Curry Leaves

Popu:
1 tsp Oil
1 dry Red Chilli (broken)
½ tsp Cumin Seeds
½ tsp Mustard Seeds
Pinch of Methi Seeds
Pinch of Hing
Coriander Leaves for garnish

In a small frying pan add oil and fry the seasoning mixture, allow mustard seeds to crackle, turn of the heat and keep aside. In a medium pot add all the ingredients for charu and bring it to boil. Adjust the taste, stir in the seasoning. Bring it to boil again. Garnish with coriander leaves and turn of the heat.

Miriyala Rasam (Black Pepper Soup)

Soak a tbsp of Tamarind Paste and 2 large Tomatoes, diced in 5 cups of Water for 30 minutes. Gently press the tomatoes and tamarind and sieve the water.

Grind 2 cloves of Garlic cloves, 2 tsp of Cumin Seeds and ½ tsp of Black Pepper Seeds into a smooth paste.

Heat 2 tsp of Oil in a saucepan, saute few Curry Leaves, 2 broken Red Chilies, a pinch of Mustard Seeds, a pinch of Cumin Seeds and a pinch of Fenugreek Seeds. Add the reserved Water and bring it to a boil. Add the ground mixture and let it boil one more time. Mix in the Salt to taste, a pinch of Turmeric Powder, garnish with few chopped Coriander Leaves and serve with white rice.

Pesarapappu Charu (Moong Dal Soup)

Pressure cook a cup of Pesara Pappu (Moong dal) till done with a chopped medium Red Onion, a chopped medium Tomato, 3 slit Green Chilies, 1 tsp of Red Chili Powder, pinch of Turmeric Powder and ¼ tsp of Methi Seeds (Fenugreek Seeds).

Heat 1 tsp of Oil in a pan and saute a tsp of Mustard & Cumin Seeds. As the seeds splutter, toss in 2 broken Red Chilies and a pinch of Asafetida. Remove from heat and add it to the cooked dal along with 1 cup of Water and cook for 10 minutes on medium heat. Garnish with 2 tbsp of Lemon Juice and chopped Coriander Leaves and serve hot with white rice. 

Tomato Rasam 1

Heat a tbsp of Oil in a pan; splutter ½ tsp of Mustard Powder and ½ tsp of Cumin Seeds. Add and saute a pinch of Asafoetida,2-3 Red Chilies and 3-4 chopped Garlic Cloves for 3-4 minutes. Add a large chopped Tomato, 1½ tbsp of Rasam Powder, ¼ tbsp of Turmeric Powder, ½ tsp of Red Chilli Powder, Salt to taste and let the tomatoes cook. Add a small piece of Tamarind or 1 tbsp of Tamarind Paste, 5-6 cups of Water, a tbsp of Jaggery and stir till melts and let it boil. After one boil, remove from flame and garnish with Coriander Leaves.

Mamidi Rasam

1 Mango (Seed with little flesh around)
3 cups of Water
1 tsp Rasam Powder
1/2 tsp Turmeric
Salt
Fresh Cilantro
For Popu:
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
a pinch of Asafetida
1 tsp Ghee (Clarified butter)
Few Curry leaves

Add the Mango seed to the water in a bowl. Add salt, turmeric, and rasam powder and let it boil till the mango gets cooked. Once the mango is cooked, temper with the popu ingredients and garnish with fresh cilantro.