Pandumirapakayalu – 1/2 kg

Garlic cloves -1

Tamarind -lemon size

Salt – 1 tbsp

Oil -2 tbsp


Wash pandumirapakayalu and let them air dry for one hour. Remove the stalks and cut them into half. Keep it aside.

Mean while heat oil in a pan, add red chilles and tamarind and fry  for  3 to 4 minutes. Turn of the stove. Cool it and grind it with tamarind , garlic and salt to a coarse paste without water. Stir well and store it in a glass jar . Store in refrigerator. This paste can be used for making chutneys , curries and fries .

Note- Will post more recipes using pandumirapakaya paste soon. :)



Water – 3 cups

Coriander seeds – 1 tsp

Turmeric powder – 1/4 tsp

Salt to taste


Oil – 1 tbsp

Finely chopped onion – 2 tbsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Mustard seeds – 1/2 tsp

Curry leaves – few

Rasam powder – 1 1/2 tsp

Lemon juice – 2 tbsp

Finely chopped coriander leaves – 1 tbsp


Bring to boil 3 cups of water with coriander seeds, salt,turmeric and curry leaves . Boil for 5 to 6 minutes, strain it and keep it aside.

Mean while heat oil in a pan on medium heat and add all the talimpu ingredients in order except rasam powder , lemon juice and coriander leaves .

When mustard seeds starts spluttering add the boiled water to it and boil for 2 to 3 minutes. Add rasam powder , lemon juice, coriander leaves and boil for 3 to 4 minutes on medium flame . Remove from flame ,serve with hot rice. Adjust seasoning .Image