Pachi Pulusu

Ingredients:
Tamarind (2 tsps/a very small ball)
Water (3-4 small cups)
Salt
Jaggery (1-2 tsp)(Depends on how sweet you like ur rasam)
Onion (1 small)
Green Chilli (2 )
Crushed Coriander seeds(1/2 tsp)
Mustard Seeds
Jeera
Hing/Vamu Seeds
Dry chilli
Turmeric
Curry Leaf
Cilantro

Method:
Cut Onions to small pieces, slit chilli vertically .Soak Tamarind in water for 20 minutes and extract the juice . Add water until it comes to the consistency of rasam. Mix ground jaggery, salt, onion, crushed Coriander seeds and add the tamarind water to it.
Take oil in a small pan for tadka, and once heated add mustard seeds, Jeera, Dry Chilli, turmeric, curry leaf and vamu seeds and let it splutter.
Add this to the rasam. Top it with some cilantro leaves.

Great with pappu beeyam, pongal and other rice dishes :-)

Pappu Beeyam

This one is from one of my very good friend, Swathi.
She learnt it from her mom, and always had her making it for me. Recently I made an attempt at it and it came out sooo soo delicious. Made Pachchi Pulusu to go with it and yummmm..... Authentic Andhra Food...:-)

Pappu Beeyam
Ingredients:
2 cup rice
1/2 cup Toor Dal(Kandi Pappu)
Carrots 2 medium
Tomatoes 3 small
Garlic, 1 lg clove
Mustard Seeds (avalu)
Jeera (jeelakarra)
Curry Leaf (karivepaku)
Green Chili 3
Dry Mirchi 2
Salt

Method:
Soak rice, dal together for 15 minutes. Meanwhile, cut the carrots into circles or medium size pieces. Cut tomatoes medium. Slice green chillies length wise
In a pan take some oil, and add mustard seeds. Once they splutter, add jeera, garlic, Green Chilli and Curry leaf. Add carrots to it and let it cook for about 2 minutes, next add the tomatoes. Let it stay for a minute. Now add the carrot mix to the rice and cook it either in a pressure cooker, or a rice cooker.

Serve it plain with Ginger Pickle or with Pachi Pulusu and papads.