Friday, February 24, 2012

Regupalla pachhadi ( chutney)

Hello Ruchimayam viewers after a long time I am here to share interesting recipe i.e Regupalla pachhadi or regupalla chutney.

Regu pandu is one type of fruit which is available at winter season. This was the one fruit which kids like to eat very much like mango. We used to have this tree at my home when I was child, I and my sisters used to eat this fruit a lot.

According to Wikipedia regu pandu is called as Indian plum in English (ref: wikipedia), ber in Hindi. This fruits are used as bhogi pallu for kids at the time of sankranthi.

Regupandla pachhadi is the popular recipe at this season (at sankranthi time) and it is the best combination with chakinalu and garelu.


Regi pandlu (ber) ¼kg
Red chillies 8
1 tsp Cumin seeds
1 tsp Mustard seeds
1 tsp Black gram
2 tbsp chopped Coriander leaves
a pinch of Asafoetida/Hing/Inguva
 Salt to taste


Preparation of regupalla pachhadi is very easy and we can prepare it in a very less time and we can store it for almost 10 days. When I was in college my mom used to prepare this for me to bring it to my hostel after vacation.
First clean the red chilli with water and then wipe out with a clean towel and then grind them in the mixi jar and salt at the time of grinding only. so it will mix well in the karam. Now take the mixture into bowl.
Clean the regu pallu with water and wipe out with a towel.
Heat oil in a small pan; add the cumin, mustard seeds and the black gram. Add curry leaves, Asafetida, green chillies. Fry until golden brown and add it to the red chilli mixture.

Now add the regu pallu to the red chilli mixture bowl and mix well. It tastes best for almost 10 days.

Note: Please make sure that regu pallu should not contain a drop of water before mixing into red chilli mixture. 

Monday, January 30, 2012

Rasam Powder/ Charu Podi

In the market there are different brands of rasam powders (charu podi) but the best option is homemade rasam powder. So we will try the rasam powder at home. Preparing rasam powder does not take much time; we can prepare it in a very less time.

¾ cup pigeon peas/kandi pappu/toor dal
1 1/2 cup dhaniyalu / coriander seeds
1/2 cup Jeera/Cumin seeds
1/2 cup black peppercorns
1/2 tsp Fenugreek seeds
10 Red chillies
  1. Spread the kandi pappu and coriander seeds under the sun for 3 to 4 hours.
  2. Then take the kandi pappu, coriander seeds, jeera and the remaining Ingredients into mixi jar and grind them into a fine powder.
Rasam powder is ready.

*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking

Wednesday, January 11, 2012

Kobbari karam / Spicy Coconut Powder

Hello ruchimayam viewers after a long vacation I am here to share many recipes. Now I am going to share you Kobbari karam.


2 cups chopped dried coconut.
2 tbsp Red chilli powder (as per your taste)
2 tsp Jeera / cumin seeds
5 Garlic Pods
Salt to taste.

We can prepare kobbari karam in 5 mins and it is very easy to prepare.