MAGGIGA CHARU OR MAGGIGA PULUSU OR BUTTERMILK RASAM

    Maggiga charu is  a very old recipe in andhra . But everyone know that  ' OLD IS GOLD'.  This   is very famous and  favourite recipe for andhrapeople.  This is very tasteful  and easiest recipe also. Try this.

INGREDIENTS :

Yoghurt   :   1 cup

Onion  :  1

Green chillies :  2 small

Turmeric  :  1/2 tsp

For seasoning /  Popu  /  Tadka :

Oil  :   2 tsp

Mustard seeds :   1/2 tsp

Urad dal : 1/2 tsp

Curry leaves

Red chilli  :  1

       

     

Beat the curd till smooth and keep aside. Finely chop the onions .  Chop the green chillies in to small pieces. Take a fry pan and heat oil, add mustard seeds and let them pop, add urad dal, curry leaves and red chilli fry them. 

   Add finely chopped onions and green chillies. Saute them until they become  transulent.

 Combine the onions with  beaten curd  and  add turmeric and salt.  Add water if needed for right consistency.

Serve with  white rice.

BEETROOT RASAM

             Everyone knows that BEETROOT is very healthy. It's increases blood percentage.For pregnant women  BEETROOT  is very important to avoid 'enemia'.

INGREDIENTS :

Beetroot : 2

Onion  : 1

Rasam powder : 2 tsp

Ginger garlic paste  : 1/2 tsp

Salt to taste

Tamarind or tamarind paste  : 1 tsp

Tomato : 1

Coriander powder : 1 tsp

Turmeric : 1/4 tsp

For seasoning :

Oil  :1 tsp

Musturd seeds :  1/2 tsp

Zeera :  1/2 tsp

Urad dal  :  1/ 2 tsp

Curry leaves

Hing  of a pinch

Red chilli  : 1

Coriander leaves

•  Wash and peel the  beetroots.
• Chop beetroot in to small pieces.
• Take a sauce pan and boil beetroot pices with water ,until the water level reduced to half.
• Strain water from pieces.
• Take strained water in another pan and add chopped onion,chopped tomato pieces.

• Add ginger garlic paste,rasam powder and coriander powder.
• Add salt and turmeric.
• Boil them up to 20 mins.
• Check the seasoning.
• For popu, heat oil in a fry pan and add mustard seeds,zeera,urad dal ,curry leaves and hing.Fry them.
• Pour popu in to beetroot rasam and garnish with coriander leaves.
• Serve with rice.