Heat oil, season with mustard, fenugreek , asafetida and curry leaves. Add onion and chopped green chillies and fry till onion is light brown.

Add turmeric, mango pieces and 1-1 cup water. Cook till mango is soft.

Add dal, salt, sugar if using and more water, if needed. Simmer for few minutes.

Serve Garnished with coriander leaves. Serves 4-6 RELATED RECIPES Thotakoora Pesarapappu Koora Tindli fry Mambazha payasam (Mango kheer) Menthi koora pappu Pappu (Uppu) Chekkalu Ingredients: Red gram (Tuvar) dal - 1 cup Raw mango pieces - 1 cup Oil - 2 Tbsp Mustard - 1 tsp Fenugreek - tsp Asafetida - little Curry leaves - few Green chillies - 8-10 or to taste Onion - cup, chopped Turmeric powder - tsp Salt - to taste Sugar - 1 tsp, optional Coriander leaves - 1 cup, chopped (less)

For cashew pootharekulu, cashew nuts are ground into powder along with sugar and is folded into the rice paper sheets along with pure ghee. Store the pootharekulu tight in a jar and they stay fresh for around a week or two.

Makes: around 5 Pieces of Cashew Pootharekulu. Ingredients: Rice Paper Sheets 15 Cashews 10 Sugar 1/3 Cup Pure Ghee 5 Tbsps Method of preparation: Microwave the ghee for around 20 seconds and keep it aside.

Grind the cashews into fine powder along with sugar and remove onto a bowl. Damp a kitchen towel with few splash of water.

Take a sheet of rice paper on the damp cloth. Damp cloth helps to make the rice sheet little pliable.

Alternatively, sprinkle few tiny drops of water onto the sheet to make the folding easier. Layer around a tbsp of cashew powder onto the first rice paper sheet.

Pour a tsp of ghee all over the rice sheet. Layer another rice paper sheet on the first sheet.

Spread around another tbsp of cashew powder onto the second sheet. Pour a tsp of ghee all over the rice sheet.

Spread around another tbsp of cashew powder onto the third sheet. Pour a tsp of ghee all over this rice sheet.

Fold one longest side onto the center of the sheets. Fold other longest side to overlap the first folded side.

Spread around another tbsp of cashew powder onto the folded strip. Pour a tsp of ghee all over the rice strip.

Fold the ends of the sheet together once and fold the remaining part into a rectangular strip. Repeat the same with remaining rice paper sheets.

Store the cashew pootharekulu in a tight jar and serve when necessary. Notes: Use 2 rice paper sheets during starting stage if one seem to be too thin and flaky.

Suggestions: Adjust the powdered sugar according to the preference. Variations: You can also layer finely chopped bits of cashews if desired.

made with grated jaggery. Other Names: Jeedi Pappu Pootharekulu, Cashew Pootharekulu (less)

Now in a pan heat oil and add all the whole spices. Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.

Saut till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt. Saut till the oil is separated from the mixture.

Now add the meat pieces and saut for five minutes so that they get well wrapped with the spices paste. Then add water for curry and boil till it thickens Garnish with fresh coriander or mint leaves and serve with rice (less)

Now add the bendakaya and salt and see that it gets wrapped and mixed nicely with the onions and spices. Cover the wok and lower the heat just for two minutes.

Take off the heat and fry by stirring on high heat for another 5 minutes and take off the heat. Serve hot with chapatis (less)

Heat a wok now and add the oil to it. In it add the mustard seeds and curry leaves and let them splutter.

Now add the ginger-garlic-rice paste into it and add all the ground spices. Fry for a minute and add the tamarind paste to it.

Mix the tamarind paste well and add 2 cups of water. Now add the banana pieces and let cook for two minutes or till the gravy thickens.

Serve hot sprinkled with coriander leaves (less)

Once they are done, take out the skin by rubbing them together in your hands. Now, heat oil in a pan and put in all the rest of the ingredients except salt.

Fry them for around 5-10 minutes and take off the heat. Now put this mixture and the peanuts in a grinder and make into a powder.

Store it and serve with meals (less)

Now heat oil in a pan and let splutter for half a minute the fenugreek seeds, mustard seeds, cumin seeds, dry coriander seeds and whole red chilies. Take this off the heat, let it cool and grind into a paste.

Now in the same remaining oil, fry the chopped eggplants, tomatoes and green chilies. Take aside and grind this also in a paste.

You should now slowly mix both the pastes uniformly Now take the tamarind ball and mix with water evenly. Once done, sieve this entire tamarind paste to take of any seeds and get a smooth tamarind water.

Now mix this tamarind water and salt in the previously made mixture of tomatoes, eggplants and spices. Once this is done, you should again heat oil in a small pan and put the mustard seeds, garlic and curry leaves in it and let it splutter.

Add this tadka to the chutney and serve with rice or the main food (less)

Make small rounds on a clean cloth under sharp sun light and let completely dry. Store and deep fry for serving (less)

Now add the jaggery and let it melt. Mix well and fry till the dal is done and it looks like a smooth mixture.

Now add the elaichi powder and mix well. Take off the heat, garnish with grated coconut and serve hot (less)