Vahchef with Indian food videos inspires home cooks with new recipes every day.

Steamed Egg Bendi Pulusu

Share
10 Ratings
0 Reviews
Print
Recipe By Vahchef
35 m
4 servings
155.4 Cals

Kaju Matar Usal

Kaju Matar Usal is an excellent dish cooked in Maharashtrian style - Cashew nuts cooked w...

How To Make Crumb Fried Fish And Chips With Philips Airfryer By Vahchef

Fried fish and chips is an amazing and perfect dish that is not as hard as you might thin...

Malai Methi Matar Paneer

Malai Methi Matar Paneer tastes amazingly delicious with the richness of milk, cream, pan...

Afrodisiac Drumsticks And Mutton Curry

Afrodisiac drumsticks and mutton curry is a relish mutton curry which is cooked in combi...

Chicken Bread

This is a non vegetarian snack recipe. The chicken bread is one of favourite braided and ...

Kaala Charu

Aatukal curry is made of lamb or goat's leg often referred to people having a cold or flu...

Steamed Egg Bendi Pulusu Recipe, Anda Khatti , How To Make Steamed Egg Bendi Pulusu Recipe

Name: STEAMED EGG BENDI PULUSU
Prep time: 10 min
Cook time: 25 min
Total time: 25 min
Yield: 4

Steamed egg bendi pulusu is a simple recipe of okra cooked in tamarind sauce where the flavor of okra is brought out well in this tangy gravy.

Rasam is usually made from tomatoes and spices like pepper powder etc. The flavor of rasam is spicy, sour and yummy. Rasam can be made with Rasam powder which includes approximately a similar spice as Sambhar powder, slightly extra coriander powder. Rasam goes perfectly with rice or you may even drink just like a soup if you find yourself suffering from cold. Rasam can also be well-known as thakkali rasam, chaaru, saaru an... Read More..

About Recipe

Gruddu pulusu, Muttai kulambu, Deem thok

How to make STEAMED EGG BENDI PULUSU

(10 ratings)

0 reviews so far

Prep time
10 mins

Cook time
25 mins

Total time
35 mins

Author : Vahchef
Main Ingredient : Egg

Servings : 4 persons
Published date : December 08, 2018

Ingredients used in STEAMED EGG BENDI PULUSU
• Oil - as required.
• Mustard seeds - 1/2 tea spoon.
• Fenugreek seeds - 1 pinch.
• Dry red chillies - 3 numbers.
• Onions(chopped) - 1/2 cup.
• Curry leaves - 1 spring.
• Salt - to taste.
• Ginger garlic paste - 1 tea spoon.
• Turmeric powder - 1/2 tea spoon.
• Okra pieces - 1 cup.
• Coriander powder - 1/2 tea spoon.
• Cumin powder - 1/4 tea spoon.
• Egg - 3 numbers.
• Tamarind juice - 1/2 cup.
• Roasted sesame seeds powder - 1 tea spoon.
• Coriander leaves - 1/4 bunch.
• Red chili powder - 1/2 tea spoon.
Method:
Heat oil in a pan, add mustard seeds, fenugreek seeds, dry red chillies, onions, curry leaves, salt and saute it. Add ginger garlic paste, turmeric powder, okra pieces and saute it. Then add red chili powder, coriander powder, cumin powder, salt to the above pan and saute it, cook with closed lid. Beat 3 egg in a bowl andwhisk it by adding salt (to taste) and red chili powder in it. Grease tiffin box,pour this egg mixture then place it in a steamer and steam cook for about another 15 minutes. Remove from steamer, cut into cubes. Add tamarind juice to okra pan, even add steamed egg cubes, mix nicely and cook for 1 minute with closed lid on it. At last, add roasted sesame seeds powder, coriander leaves, mix it. Later cook for 1 more minute and switch off theflame. Now steamed egg bendi pulusu is ready to serve with rice roti, pulka.

Cooking with images Ande Ammbaa, Egg launji, Motte Huli

Articles

Rasam can be made without having dal, or with a little bit of dal - 1 Tsp. into a 1 / 2 cup. Usually, toor dal is used and contains this is similar to Sambar. It's a thin, spicy soup generally made with the addition of tomatoes. It hardly ever contains other vegetables. The best style is made from just water and spices.

There are several varieties of Rasam. Of those, some are made to be used when having a fever and/ or even a cold while others are offered with a regular meal or festive meals known as “Sadhyas”. While in the plan for being offered in a festive meal, a Rasam is offered with rice and papads following the sambhar and rice prior to the payasam (kheer).

Rasam is a traditional dish from the south India and is more like a soup. Rasam is prepared from the pulp of tamarind, tomatoes, pepper and other spices. To this even lentil stock is also added to give a nice flavor and make it nutritious. Rasam is actually a by product that evoked from the Sambar and a very popular and common dish that is prepared on a daily basis in every kitchen in south Indian homes. Rasam is also popularly called as Charu in Andhra Pradesh and Saaru in Karnataka.

It is said that in South India one of the Southern Indian Maharaja threw a grand party where they had prepared the sambar and this was completely consumed at the end of the party and nothing was left for the kitchen staff to eat after the party was over. At that time one chef through his innovative ideas picked up all the left over ingredients of the sambar like the tamarind juice, vegetables, and spices mixed everything and created a dish which was called the rasam. The rasam can be just eaten with plain hot rice or can also be taken as a soup.

Rasam differs from sambar as it usually relies on tomatoes for its sourness rather than tamarind, and it is usually much more fluid. Rasam is also otherwise known as “Indian clarified herbal consommé”. Every South Indian home relish and enjoy the dish.

Rasam is a main part of the meal and a perfect rasam is prepared with the main flavors which include the garlic, fresh pepper corns, curry leaves and hing that enhances the taste of the rasam. The rasam is never said no whether lunch or dinner and also has enormous health benefits in the dish. It is best to drink rasam when someone is down with cold or fever, as it includes freshly ground peppercorn, which in fact is very good for the health. Among the Anglo-Indians, this dish is known as “Pepper Water”.

Rasam is very light, tasty, spicy, sometimes only sour or sometimes sweet and sour too! There are various methods of preparing the rasam for example if you use lemon juice in the rasam then that would be called as lemon rasam. Other popular names are the pineapple rasam, garlic rasam, ginger rasam, etc.

This dish is made with a variety of ingredients and has various methods of preparation in each home. However, the standard and important ingredients in this dish are tomatoes and tamarind juice. The taste of the rasam depends on the fresh tomatoes that are used in this dish.

This flavored soup like the dish is a very delicious combination with white rice, papad, and pickle. Normally in South Indian wedding ceremonies, the rasam is served towards the end after serving the sambar. Rasam has very good digestive values and is a very good remedy to clear flatulence.

Rasam is a very simple and easy dish to prepare. To prepare the Rasam, firstly pour water in a vessel and put it on the stove. Add all the spices, salt, vegetables and bring to boil. Make a good tadka with the right ingredients and add it to the rasam and simmer for few minutes. The rasam is ready. Watch the making of the basic rasam and can also add your own innovative ideas to create a new flavor and taste. This recipe should really be an eye opener and you would surely enjoy making the rasam.

Comments & Reviews

You need to login to post a comment. Click here to login.