Add salt, chilli powder and tumeric powder to the mixture and stir well. Wait until the mixture cooks well and add milk to the mixture and let it cook until the oil comes out of the mixture.

Serve with hot rice and ghee. Image: Flickr/creativecommons rovingi RELATED RECIPES Beans gasala koora Thotakoora Pesarapappu Koora Menthi koora pappu Microwave thotakoora thalimpu Sorakaya Pulusu Koora Ingredients: 10 - brinjals 3 - onions 5 tbsp - oil 1/2 tbsp - cumin 1/2 tbsp - mustard seeds 1/2 tbsp - urad dal (white) Curry leaves 1 tbsp - turmeric powder Salt to taste 1 tsp - chilli powder 1 and 1/2 cup - milk (less)

Wash and chop amaranth leaves and keep aside. Heat oil in a vessel add mustard seeds, urad dal, chana dal and fry them.

When they start to splutter add crushed red chillies, chopped green chillies, onion pieces and soaked moong dal. Let them fry until light brown colour.

Now add chopped amaranth leaves, turmeric powder and little water. Mix well, cover with a lid.

Let it cook completely. When it`s done, add salt and stir well.

Serve hot with rice or roti. Recipe and image courtesy: Indian cuisine RELATED RECIPES Menthi koora pappu Microwave thotakoora thalimpu Sorakaya Pulusu Koora Garlic Greens/keera koora Curry powder (Koora podi) Ingredients: 4 cups - chopped amaranth leaves 1/2 to 1 cup - moong dal 1 - onion 1 - green chillies 2 - red chillies 1/4 tsp - turmeric powder 1/2 tsp - urad dal 1/2 tsp - chana dal 1/2 tsp - mustard seeds 2 tbsp - oil Salt to taste (less)

Pressure cook the dal upto 3 whistles, let out steam, remove lid. Drain upper layer of watery liquid into a bowl; add tamarind paste and keep aside.

Mash the dal with a wooden laddle till the dal is blended well with the vegetables. Add preserved dal water and salt (you can add more water if desired).

Heat oil, add hing, mustard seeds, jeera, red chilli pieces, garlic and curry leaves. Fry till the seeds splutter, add chopped onion and fry till the colour changes to light brown, Add chopped methi leaves, cover and cook for about 3-4 mins on a low flame, stirring now and then, till the leaves are tender.

Now pour the prepared dal over tempering, mix well, cover and simmer for 2-3 mins. Check salt and remove.

Serve with hot plain rice with a spoon of good desi ghee. A very healthy and tasty dal recipe - methi has a lot of medicinal properties and is especially good for diabetics.

RELATED RECIPES Beans gasala koora Thotakoora Pesarapappu Koora Microwave thotakoora thalimpu Sorakaya Pulusu Koora Garlic Greens/keera koora Ingredients: 400g - tur dal 125g - methi leaves,finely chopped 6 - green chillies, cut in two 2-3 - red chillies 1 - onion, medium, chopped fine 1 - brinjal, cubed 2 - tomato, chopped in 4 1/4 tsp - jeera 1/2 tbsp - dhania powder Salt 1 tsp - red chilli powder 1&1/2 tbsp - oil 8 - curry patta leaves Hing, a pinch 1/8 tsp - haldi 6 - cloves garlic, peeled and crushed 1/2 tbsp - tamarind paste (less)

Mix buttermilk and turmeric and keep aside. In a thick bottomed vessel,heat oil.

Then add mustard seeds, fenugreek seeks, red chillies, curry leaves and hing. When they start to splutter,add buttermilk,the above paste and salt.

When buttermilk boils well and is about to overflow.Remove it from the stove.

For bajji,Mix Besan,salt,Red chilli powder and water and make a smooth paste to this add onions (cut into long strips). Head oil in a kadai.

now put onion dipped in besan paste into it and deep fry. Now put all bajji's in the above buttermilk.

Dont eat immediately wait for bajji's to absorb some buttermilk. Then South Indian Kadi is ready.

Note: If you dont have Bengal gram dont panic. Mix besan(senega pindi) and water and make a paste.

Grind the remaining ingredients (ginger, red chillies, coriander leaves, coconut). Add the besan paste and grounded paste to buttermilk.

RELATED RECIPES Bread vermicelli rolls Masala puri Vegetable patties Egg bread dosa Chicken momo Ingredients: buttermilk - 2 cups bengal gram (senega pappu) - 1 tbsp ginger - little bit green chillies - 6 fresh coconut - 1/4 cup coriander leaves (kotthimeera) - 1/4 of the bunch turmeric powder - 1/4 tsp salt to taste For Tempering: mustard seeds(aavalu) - 1/4 tsp fenugreek seeds(menthulu) - 1/4 tsp red chillies - 3 or 4 curry leaves - 4 or 5 hing oil For Bajji: besan - 1/2 cup onion - 1/2 red chilly powder - 1 tsp salt to taste (less)

Add the preserved ganji to the cooker (with mashed greens) and let it boil for 2 to 3 min. Meanwhile prepare tempering with mustard seeds, asafoetida, cumin, red chilli, crushed garlic cloves and curry leaves in a half a tablespoon of oil.

Pour this over the boiling green sauce like pulusu Check salt and serve with hot plain rice. Can be served with idli/dosa also.

Variation: You can add a tbsp of finely chopped onion while tempering. RELATED RECIPES Menthi Majjiga(Majjiga Pulusu) South Indian Kadi (Majjiga Pulusu) Ingredients: 125 g - amaranth leaves (thotakura) 1 litre - rice ganji (turbid water drained from rice when it is being cooked directly on stove) salt 10 - green chillies 2 - red chilli 8 - garlic cloves, (de-husked) 1/2 tbsp - oil asafoetida, a pinch 1 & 1/2 tsp - thick tamarind paste 1/2 tsp - mustard seeds 1/4 tsp - jeera 10 - curry patta leaves 1/8 tsp - turmeric (less)

Plain room temperature yogurt is whisked and added to the cooked spinach. Once the liquid bubbles for sometime, spinach in yogurt sauce is ready and is served with plain steamed rice.

Makes: around 2 Cups of Palakura Majjiga Pulusu. Ingredients: Plain 1 Cup 1 Cup Packed Green Chiles 1 – 2 Grated Coconut 1 tbsp 1 1/2 tsps Raw Rice 1 tsp Powder a Pinch Garlic 3 Cloves Salt to taste Talimpu: Urad dal 1/4 tsp Mustard seeds 1/4 tsp Cumin seeds 1/4 tsp a big Pinch 10 Oil 1 tbsp Method of preparation: Wash and chop the spinach leaves.

Remove stems, wash and roughly chop green chiles. Peel and chop the garlic cloves.

Whisk yogurt with half a cup of water and keep aside. Grind green chiles, coconut, coriander powder and rice into smooth paste adding enough water.

Heat oil in a sauce pot, add garlic and all talimpu ingredients in order. When urad dal turns light brown and mustard seeds splutter, add spinach and salt.

Cook till spinach wilts, then add whisked yogurt, turmeric powder and salt. Then stir in ground coconut paste and bring to boil.

Let it bubble for a minute or two and remove from heat. Serve palakura perugu pulusu with plain steamed rice.

Notes: Make sure not to overcook the yogurt sauce. Suggestions: If the sauce is too thick, whisk in some more water.

Adjust the spice level with the amount of green chiles. Variations: You can also add a different green leafy vegetable in place of spinach.

Other Names: Spinach in Sauce, Palakura Majjiga Pulusu, Palakura Perugu Pulusu (less)

Pluck, wash and finely chop amaranth leaves. Coarsely mash one of the green chiles with a pestle.

Whisk together yogurt, besan, mashed green chile, turmeric powder and salt. Heat oil in a pan, add all talimpu ingredients in order.

When dal changes color, add green chile and onion. When onion turns translucent, add chopped amaranth leaves.

Add the whisked yogurt mixture after a minute or two and bring the whole mixture to a bubble. Serve hot with steamed rice.

Notes: Don’t overcook the whisked yogurt mixture (less)

Peel and mash ginger. Peel and mince garlic.

Heat oil in a sauce pot, add all talimpu ingredients in order. When mustard seeds start spluttering, add ginger, garlic and spinach.

When spinach wilts a bit, add whisked yogurt besan mixture, dry ginger powder and turmeric powder. Boil the whole mixture on low flame for around 5 minutes.

Serve with steamed rice and ghee. Notes: Make sure not to add too much of dry ginger powder (less)

A yogurt mixture is prepared by whisking yogurt with besan / gram flour. The yogurt mixture is then added to the bell pepper and cooked on low flame till flavors develop.

Serve capsicum kadhi with steamed rice. Makes: around 4 Servings of Capsicum Kadhi.

Ingredients: Plain 1 1/4 Cups Green / Capsicum 1 Onion 1/2 of Small One / Gram Flour 4 – 5 Tbsps Powder 1/8 tsp Salt to taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 3 – 4 a Big Pinch 5 Oil 2 tsps Method of preparation: Wash, remove stem, discard seeds and chop bell pepper into small pieces. Peel, wash and finely chop the onion.

Whisk together yogurt, besan, turmeric powder and salt into smooth paste adding quarter cup of water. Heat oil in a pan on medium high heat, add all talimpu ingredients in order.

When mustard seeds start spluttering, add chopped bell pepper. Fry till bell pepper starts to brown around the edges.

Stir in chopped onion and apinch of salt. Fry again till onion is almost translucent and bell pepper is brown on the skin.

Lower the heat, stir in whisked yogurt mixture. Cook on low flame till the mixture thickens and starts to come to a bubble.

Adjust with water to get the required consistency, cook till raw smell of the yogurt mixture is gone. Remove from heat and keep covered.

Serve capsicum kadhi with steamed rice and dollop of ghee. Notes: Make sure to cook the bell pepper well before adding the yogurt mixture.

Suggestions: If the yogurt mixture is too thin, stir in some more besan to get the right consistency. acts as a thickening agent.

Variations: You can also char the bell pepper by placing in oven till the skin turns black and then chop into pieces. Other Names: Capsicum Kadhi, in , Butta Pacchi Mirapakaya Majjiga Pulusu, Simla Mirchi Kadhi (less)

is whisked with besan / gram flour and this mixture is added to the fenugreek leaves and cooked on low flame till the flavors develop. Fenugreek leaves kadhi is rather thick and is served with steamed rice.

Makes: around 4 Servings of Kadhi. Ingredients: 1 Cup packed / Gram Flour 3 – 4 Tbsps Plain 1 1/2 Cups Onion 1 Small Powder 1/8 tsp Green Chiles 3 Salt to taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 3 – 4 a Big Pinch 5 Oil 2 tsps Method of preparation: Wash, remove stems and separate fenugreek leaves.

Whisk together yogurt, besan and salt thoroughly with half a cup of water. Peel and slice the onion.

Remove stems, wash and slice the green chiles. Heat oil in a sauce pot, add all talimpu ingredients in order.

When mustard seeds start spluttering, add onion and green chiles. Fry till onion turns translucent, add the washed fenugreek leaves.

When fenugreek leaves wilt and start to crisp up, add whisked yogurt besan mixture, turmeric powder and salt. Boil the whole mixture on low flame for around 5 minutes for the raw smell of the besan to disappear the flavor of the fenugreek leaves to penetrate.

Serve fenugreek leaves kadhi with steamed rice and dollop of ghee. Notes: Make sure not to chop the fenugreek leaves else the bitterness gets worse.

Suggestions: Make sure to adjust the consistency of the kadhi with water. Variations: You can also check other Other Names: Kadhi, Menthi Kura Majjiga Pulusu, Methi Kadhi (less)