WHITE PEAS STEW (BATANI KATTU)

Ingredients:

• White peas (Batani) - 1 cup (Soaked over night and pressure cook it)
• Water - as required
• Onion (Sliced) - 1 (Large)
• Mustard seeds (Aavalu) - 1 tsp
• Red chilli - 1
• Curry leaves - few
• Salt - to taste
• Raw rice - 2 tsp
• Sesame seeds (Nuvvulu) - 1 tsp

   Wash and soak the rice for 1 hour. And grind soaked rice, sesame seeds into fine paste by adding little water. Keep aside.

Ingredients for masala:

• Onion  - 1 (Large)
• Garlic - 4-5
• Red chilli - 1
• Cumin seeds (Jeera, Jeelakarra) - 1 tsp

Grind all the above ingredients into fine paste. Keep aside.

Method:

• Heat oil in a thick bottemed pan/vessel, add Mustard seeds, red chilli, curry leaves and onions.
• Fry onions till they turn trasparent.
• Now add masala paste and fry it few minutes till the raw smell goes.
• Then add boiled batani (white peas) along with water in which it is cooked.
• Add salt and let it boil for 10-12 minutes on medium flame.
• If you need, you can add little more water or according to the consistency of gravy you want.
• Now add the rice, sesame seeds paste and mix well.
• And allow to boil for few minutes.
• Serve hot with steamed rice, roti, chapathi or paratha.

TOMATO STEW (TOMATO PULUSU)

Ingredients:

• Tomato - 3 (big)
• Onions (Sliced)  - 2
• Garlic pods (chopped) - 2
• Tamarind juice - 3-4 tbsp (adjust the quantity)
• Red chillies - 1 
• Mustard seeds - 1/2 tsp
• Cumin seeds(Jeera, jeelakarra) - 1/2 tsp
• Curry leaves - 1 string
• Salt - to taste
• oil - 2 tbsp

Ingredients for masala:

• Onion - 1
• Red chilli - 1
• Cumin seeds (Jeera, jeelakarra) - 1/2 tsp
• Garlic pods -2

Method:

• Wash and blend the tomatoes into puree and keep aside.
• Blend the above masala ingredients into a smooth paste and keep aside.
• Heat oil in a pan/wok/kadai add mustard sedds, 1/2 tsp of cumin seeds, 1 red chilli and curry leaves when they start splutter then add chopped garlic and onion slices. 
• Saute the onions well. And add the onion masala paste and salt.
• Mix well and cook the onion till it turns golden brown.
• Now add  pureed tomato to the onion paste and cook.
• Add tamarind juice to it and bring to boil.
• Now add 1 cup of water and adjust the salt to taste.
• It should be not too watery/thick. Make a medium gravy by adding little water.
• It can serve with White rice/chapathi or paratha, how ever you may like.

OKRA SAMBAR

Ingredients:

• Toor dal/Kandi pappu - 2 cups (cooked and mashed)
• Okra/Bendakaya/ladies fingers - 1 cup (washed and chopped)
• Carrot - 1 (chopped)
• Capsicum - 1 (chopped)
• Tomato - 1 (chopped)
• Tamarind juice - 1/4 cup
• Green chillies - 2
• Turmeric powder- 1/4 tsp
• Coriander powder - 1/2 tsp
• Sambar powder - 1 tbsp
• Red chilli powder - 1/4 tsp (optional)
• Salt - to taste

Ingredients for Seasoning(Talimpu):

• Oil/ghee - 2 tbsp
• Asafoetida (Hing) - 1pinch
• Mustard seeds (Aavalu) - 1/2tsp
• Cumin seeds (Jeera,jeelakarra) - 1/2tsp
• Curry leaves - 1string
• Coriander seeds (Dhaniyalu) - 1/2 tsp
• Fenugreek seeds (Menthulu/methi)

Method:

• Heat oil/ghee in a pan add all seasoning(Talimpu) ingredients.
• When they start spluttering then add green chillies, carrot, capsicum and okra pieces, saute on medium flame for 8-10 min. until vegitables are cooked.
• Now add turmeric powder, coriander powder, red chilli powder, mix well and add tomato and tamarind juice. 
• Add mashed toor dal (kandi pappu), required amout of water and salt
• Let it simmer for 5-10 min.
• Now add sambar powder and mix well. 
• Close the lid and let it boil for another 5-6 min.
• Serve hot with rice/Idli/roti/dosa