ANDHRA LUNCH THALI

• GANGAVAYULA KURA PACHADI
• TOMATO SAMBAR
• CABBAGE PODI KURA

1.INGREDIENTS FOR GANGAVAYULA KURA PACHADI:  Gangavayula kura is a leafy vegetable mostly used to cook dal and roti pachadi in telengana area.I don't remember the English name of this leafy veg. I took the picture of this leaves,

• Gangavayula kura-1 bunch chopped
• Green chilis-3 to 4
• Tamarind 1 tbs
• Onion chopped-2 tbs
• Oil-1 ts+2 ts
• Roasted sesame seed powder-1 tbs
• Garlic pod-1
• Turmeric-1/8th ts
• salt-to taste
• Cumin mustard-1 ts

METHOD:

• In a pan add leaves,onion,tamarind and chilis with a tea spoon of oil and some water cook till done
• Now blend chilis garlic pod t6o fine paste now add remaining ingredients and blend to paste
• Heat oil and add the seeds and curry leaves mix to the pachadi and serve with rice

2. INGREDIENTS FOR CABBAGE PODI KURA:

• Cabbage chopped length wise-3 cups
• Chopped green chilis-1 tbs
• Fresh coconut grated-2 tbs
• Oil-1 tbs
• Cumin and mustard-1/4th ts
• Urad and chenadal-1 tbs each
• Dry red chilis-2 chopped
• Salt-to taste

METHOD:

1. Heat oil in a pan and add the dals and seeds fry well and add chilis and cabbage cook till it becomes soft
2. Now add coconut turmeric and salt
3. Mix and serve hot

3.INGREDIENTS FOR TOMATO SAMBAR::

1. Onion chopped into cubes-1/2 cup
2. Tomato chopped into big chunks-3/4th cup
3. Tuvar dal-1 cup
4. Tamarind paste-1 to 2 tbs
5. Red chili powder-3/4th ts
6. Turmeric-1/8th ts
7. Salt-to taste
8. Roasted dhaniya powder-1/2 ts
9. Sambar powder-1/2 ts
10. coriander leaves-1/4th cup
11. Oil-2 tbs
12. Cumin and mustard seeds-1/2 ts
13. Curryleaves-4

PREPARATIONS:

• Cook tuvar dal in pressure cooker till soft and set a side

METHOD:

1. Heat oil in a pan and make seasoning now add onions and chilis and fry well
2. Now add the tomatoes and cook for 5 minutes
3. Now add tamarind paste and water boil for 2 minutes
4. Now add powders and dal and  little water  boil for 5 more minutes
5.  add coriander leaves and close lid
6. serve hot with rice