Pesarattu-kobbera chutney

Green moong dal - 2cups

Salt

Soak dal for 5-6 hrs and then grind it into paste using mixer. Then heat the pan pour this thick batter onto the pan .Roast it with required oil.

Chutney for pesarattu  - Grind  some green chillis, with a small piece of ginger then add salt and 

Dalia .Make it a smooth paste .At last keep some talimpu which shown in the last posts.

Note:  For taste you can add onions with roasting pesarattu.

Plantain chips

Plantain - 1
Red chillies - 7
Garlic ( optional )
Salt
Oil

Process : peel the plantain , wash it  and cut into round pieces . Take a pan and add oil . When oil is heated fry the plantain chips in oil . Grind red chillies , garlic and salt.when the chips are deep fried add the powder that was grinded.

Talimpu [ Thiragamatha ]

Talimpu

    The basic and base for Indian Andhra recipes is Talimpu .And this includes the following ingredients

Mustard Seeds (Avalu)
Cumin Seeds    (Jeelakarra)
Black gram or Urad dal (Minappappu)
Bengal gram     (senaga pappu)
Red chillies       (yendu mirapakayallu)
                   
                    Add a table spoon of oil into the pan once it heated add mustard seeds .Get them split in the oil then add cumin seeds ,black gram,bengal gram and red chillies.

The quantity of these ingredients depends on quantity of recipe that we are preparing, usually for 6 servings take a table spoon each.