Rasam: “Patchi pulusu” traditional Anantapur style. Cooking.?

Question

What is the best way to cook and how long would it need to stand or placed into a fridge ?

(In - Asker's ref.)

Answer 1

spinach - 4 small bunches
greenchillies - 4(slit)top to bottom
garlic - 6cloves(peeled,chopped)
onion(red will be good) - 2 small size(chopped)
tamarind pulp - 1tbsp
sugar or gur(jaggery) - little
botle gurd(kaddu) - 1/4bit to long bits
for seasoning: - mustards
basan(2tsp() - red chilli(broken)-3
red chilli powder - 1tsp
salt to taste -

Method:

wash&chopp spinach&chillies,onion. seasoning with all seasong ingredients,add kaddu bits,onion,greenchilli,garlic fry for ½min. after done,add spinach&tamarind pulp salt,red chilli powder and jaggery. let it cook for 3 to 4 minutes until it gets nice flavour on low flame.finally add the mixture of basan&2tsp of water to spinach pulusu. stir well&let it cook for some more time until basan will be cooked along with pulusu.remove&serve with rice&papad.

Answer 2

List of ingredients:
Qty Measure Ingredient Wt.(gms)
Ingredients:
3 cups of tamarind water
1 1/2 onion chopped
1 spoon salt + chilli powder
1/4 cup jaggery
Seasoning:
oil
mustard seeds
jeera
urad dhal

Cooking procedure:
In a vessel add tamarind water, to it add chilli powder, salt, jaggery, raw chopped onions. Then in another vessel add all the ingredients for tempering and when the mustard seeds crackle add the curry leaves and then add this to the above liquid mixture. Pachi pulusu is ready. If you let it stand for minimum of one hour before serving then it tastes good.

Answer 3

in simple terms for jellies, jams, and a few baked products. a known Irish wedding ceremony cake is a spice cake with dried fruit and citrus peel. different than that, i don't keep in mind ever seeing a recipe for a significant course that secure those, aside from spiced pink meat.