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INGREDIENTS:

4-5 chamadumpalu
1 cup onions diced
1 cup tomatoes diced
tamarind juice
2-3 tsp sambar pwd
salt
small piece jaggery
3-4spoons roasted channadal pwd(putani pappulu)

for seasoning:
3-4 spoons oil
musterd seeds
jeera seeds
black gram
channadal
curry leaves
PREPARATION METHOD:

1.Boil chamadumpalu in salt water until it becomes soft not meshy

2.cut chamadumpalu into round slices and keep aside.

3.heat oil in a pan and do seasoning by adding ingredients under seasoning.

4.Now add diced onions,tomatoes fry for 2min.

5.Add pinch of turmeric pwd and sliced chamadumpalu and stir well.

6.at this stage add tamarind juice and sambar powder and let it boil for 5-8min.

7.Now add salt and jaggery and mix roasted cnannadal pwd with water and add this to pan.

8.simmer for some time and adjust the salt and sweet.

9.Garnish with cilantro leaves.serve hot with white rice with papad.

Ingredients:

3 large onions
1/2 cup plain flour
1 tbsp. rice flour
1/4 cup cornflour
1/4 cup gram flour
1 green chilli
1 tsp. ginger
1 flake garlic
salt to taste
oil for deep frying

Method:

1.Peel and slice onions into rounds of 1/3″ thickness.
2.Place in a shallow tray, sprinkle with salt, keep aside for 15 minutes.
3.Separate rings with 2-3 rings intact.
4.Put in a bowl of ice water, keep refrigerated for 20 minutes.
5.Grind chilli,, garlic and ginger to a fine paste.
6.Make a batter of all flours, paste, and salt.
7.The batter should coat the back of a spoon evenly thin.
8.Place batter in fridge for 10 minutes.
9.Meanwhile, drain, pat rings dry on a thick kitchen towel.
10.Heat oil in a deep frying pan.
11.Add 1 tbsp to batter. Mix well.
12.When oil gets smoky, reduce heat.
13.Dip rings in batter and let into hot oil.
14.Fry till light golden in colour.
15.Drain and allow excess oil to soak on a kitchen paper.
16.Serve hot with ketchup and cold drinks

Ingredients:

100g rice flakes
50g onions, chopped
1 bunch mint leaves
3 green chilies
1/2 tsp chat masala
50g tamarind
50g jaggery
50g sev
1 bunch coriander leaves
Salt to taste

Method:

# Boil the tamarind and jaggery in 1 cup of water for few minutes, remove the pulp and keep the water aside.
# Mix the mint leaves and green chilies and grind to a smooth paste.
# Take the rice flakes in a bowl, add mint leaves paste, tamarind water, chopped onions and green chilies, chat masala, salt, sev and mix well.
# Place this mixture on a plate, garnish with coriander leaves and serve