Chinthapandu Ravva Pulihora ~ Rice Ravva in Tamarind Extract

I like this variety of Pulihora very much.Normally, we cook Pulihora using cooked rice with the lemon juice or with the tamarind extract.This preparation is almost same only we add Biyyam ravva (Rice ravva) instead of Rice.I learned this from my Mother and she prepares very well and I like it very much.I was trying to do this recipe from many days ,Yesterday evening I prepared as a Tiffin and My Family enjoyed it well.Hope you all may like it.

Ingredients:

• Biyyam ravva/Rice ravva-2 cups
• Water-4 cups(1:2 ratio)
• Oil-1tsp
• Salt to taste
• Turmeric-1/4tsp
• Tamarind-2 lemon ball size soaked in sufficient water
• Jaggery-small piece

Seasoning:

• Oil-4tsp
• Cumin seeds-1/2 tsp
• Mustard seeds-1/2 tsp
• Bengal gram-1/2 tsp
• Broken dry redchillies-4no
• Curry leaves-few
• Peanuts & Cashew nuts-few
• Hing- a pinch
• Kothimeer to garnish

Method:

• Take a vessel or presuure cooker,add 1tsp of oil,1/4tsp of cumin seeds,add water.
• Bring it to boil ;add salt & turmeric.
• Now add the Biyyam ravva and stir it.
• Close the lid and allow to cook for 4whistles.
• It looks like a Upma after cooking,cool it completely by spreading on  a big Plate.
• Now extract the tamarind juice from the soaked tamarind.
• Heat a pan,add 2tsp of oil,add 1/2 tsp of cumin seeds,2broken dry red chillies,2vertically slitted green chillies,few curry leaves and sprinkle hing.
• When the green chillies are fried add tamarind extract,2tsp of salt,turmeric ,a small piece of Jaggery .
• Stir nicely and boil this for 10 minutes and you notice the bubbles.
• Turn off the gas.
• In another pan,add 2tsp of oil,add Urad dal,Peanuts & Cashews,bengal gram,1/2 tsp of Mustard and cumin seeds,2 broken red chillies,green chilies.
• Sprinkle little hing and finally add Curry leaves.
• Fry them all nicely.
• Now  boiled tamarind and seasoning are ready.
• Add this Tamarind Extract & Seasoning to the Cooled ravva.
• Mix Nicely.
• Garnish with Kothimeer and keep covered for half an hour.
• Serve it in a plate .Enjoy the Taste!!!

Note:

• You can store this for 2days & we can prepare this for Long Journeys too.
• Serving of this pulihora after half an hour gives a good taste as all the ingredients extract the flavour of Tamarind .

Mysore Bonda

This Mysore Bonda can be served as any time in a day.I remember that when my Mom Prepares this ; I used to ask her "In this Bonda ,Where is the Mysore? & does it is famous at Mysore" really very funny questions .Of course ,every one have a list of queries to Moms at their Child-hood.I had this Mysore Bonda prepared by my Mom and sometimes from the Tiffin stalls at Vijayawada.I love to eat these Mysore Bonda's from the "Komala Vilas" Hotel located at Vijayawada (My Home town).Today I tried this recipe by knowing it from My Mother.So here goes the recipe.

Ingredients:

• All Purpose flour/Maida-1cup
• Rice flour-1/2 cup
• Curd-1 cup
• Green Chillies-4 chopped
• Onion-1/2 piece chopped (Optional)
• Ginger-1/2 inch chopped
• Curry leaves-5 to 6
• Cumin Seeds-1/4tsp
• Hing- a pinch
• Baking soda-1/4tsp
• Peanuts- few crushed
• Salt -enough to taste
• Oil

Cooking Procedure:

• Take a bowl,mix all purpose flour&rice flour,salt,hing ,baking soda with curd and make a thick batter.
• Let it soak for 2 to 3 hrs.
• Now add the green chillies,chopped ginger,curry leaves,peanuts to the batter.
• Heat oil in a medium flame.
• Take the batter in the form of small balls and insert them very carefully in to the oil.
• Fry the Bondas to golden brown color from all sides.
• Place the Bonda's in to a plate.
• Hot Hot & yummy....yummy Mysore Bondas are ready to eat  with Coconut chutney or Ginger Chutney.

Bread Poori

Hi Friends,I learned this Poori by seeing in the Television Cooking Show.I liked it and tried.Hope you all may also like it!!!

Ingredients:

• Bread Slices-3 no
• Curd-1cup or more
• All Purpose flour/Maida-3 cups
• Salt-little
• Cooking soda- a pinch
• Water-for dipping the bread
• Oil for frying

Method:

• Take a bowl with water and dip the bread slices and squeeze them.
• Take a large bowl ,add the wet bread, flour,salt,cooking soda.
• Mix them and form to a dough by adding the curd.(Do not use water to make the dough)

• Prepared dough will be little soggy and sticky.So put it in the refrigerator by storing in a tight box for about 10 -20 minutes.

• Take out the dough from the refrigerator and divide the dough in to small balls.

• Roll it in to small poori with the rolling pin by applying the flour if needed.

• Heat oil in a pan and drop the prepared poori.

• Fry the prepared Poori's under a low flame till it turns in golden color.

• Make the Poori's with the remaining dough.
• Take the Fried Poori's in to a plate with the Paper Napkin to remove the excess oil.
• Serve this tasty & Yummy Poori with Chana curry or Aloo Curry.

Note:

• Add enough curd to form a dough consistency.
• Don't add more Cooking soda,It extracts more oil and change the taste.

I am sending this recipe to the ARS event E2 announcement "B for Breakfast"

Saggubiyyam Dosa ~ Sabudana Dosa

Pancake prepared using Pearl Sago.It's preparing is easy and tastes good.

Ingredients:

• 1-2 cups Sago/Sabudana/Saggubiyyam
• 1-2 cups Riceflour/Biyyampindi
• 1-2 cups Yogurt/Curd
• 1-2 Green chilies
• 1 Onion
• 3 Curry Leaves
• 10-12 Strands of Corinader Leaves
• 1/2 '' ginger 2tsp Grated Carrot
• 1tsp Grated Coconut
• 1tsp Cumin seeds-Optional
• Salt to taste
• Oil/Ghee

Method:

• Soak Sago in water for about 3-4 hrs.Wash them properly twice in water and drain the water and keep it aside.
• Chop Onion,Green Chillies,Ginger in to small pieces as shown in the picture.

• Take a bowl and put the soaked Sago,Curd ,Salt and Rice flour.
• Mix with the Chopped onion,green chillies,ginger pieces,grated carrot and coconut,Coriander leaves,Curry leaves .
• Add required amount of water and mix them well .The Consistency of the batter should be like that of thick milk.

• Heat the tava.Pour a laddle full of batter and spread in a concentric circle.

• Add oil and close with a lid and let it cook for a minute in alow flame.

• Open the lid and flip the dosa and cook again.

• Serve hot with Pickle or Chutney.

Note:

• You Can also soak the Sago in the Curd and Make Dosa's.

I am sending this recipe to ARS event E2 Anouncement " B For Breakfast"

Maamidikaaya Pulihora ~ Green Mango Rice

Mango Rice is one of the South Indian traditional rice item prepared and offered as Prasadam (Offering to God).This can be made fast and simple with the grated raw mango and tastes very yummy if the green mango is un-ripe .This can be served as a Morning breakfast or Tiffin and aslo for any Occasions .This Mango Rice is specifically prepared on "Ugadi" festival-The telugu New Year.On the occasion of "Ugadi"Festival,people celebrate the season's fresh produce of Mangoes by preparing Maamidikaaya Pulihora.Raw mangoes are usually available in India during the months March & April (Summer season). So here goes my recipe for Easy to make and delicious to eat !!

Ingredients:

• Cooked rice-2 cup (Each grain should be separate)
•  Peeled & Grated Raw green mango-3 cups (Adjust according to your taste)
• Salt to taste
• Turmeric-1/4tsp
• Kothimeer leaves-few

Seasoning:

• Oil-3tbsp
• Chanadal/Bengal gram dal-1tbsp
• Urad dal/Split black gram dal-1tbsp
• Mustard seeds-1tsp
• Cumin seeds-1tsp
• Green chillies-3 to 4 slit in lengthwise
• Red chillies-3
• Hing-1/4tsp
• Groundnuts-3tbsp
• Cashewnuts-3tbsp
• Curryleaves-few

Preparation:

• Take a large vessel or plate and spread the cooked rice and and let it cool for not to stick together.
• Place grated mango in a bowl by mixing with turmeric and keep it aside.
• Now heat a pan with oil undera medium heat,add the mustard seeds.Once they pop up add the cumin seeds,chanadal,urad dal,peanuts,cashewnuts and let them turn on medium heat.
• Now add the green chillies,red chillies ,curry leaves and hing.Toss them for few seconds and turn off the heat.
• Spread the cooked rice on a wide plate,sprinkle salt and grated mango mixed with the turmeric and add the seasoning.
• Mix well all together by using the hand or big spoon.Combine well till the seasoning is blended with the rice.Adjust salt.
• Garnish with fresh coriander leaves and serve it on a plate and Enjoy!!

Note:

• Adjust the quantity of grated mango to suit your Tangy flavour.
• Taste this Rice with Curd or Vadiyalu.
• You can also prepare by using Biyyam Ravva /Rice ravva.

Navel Orange Rice /Pulihora ~ Boddu Naarinja Pulihora

Pulihora, or Puliyodhara ,or Chitrannam is a very common preparation in Andhra Pradesh,Karnataka,Tamil Nadu & Indian Cuisine.Puli means sour taste.Pulihora can also be referred as Sour rice.It is also known as "Tamarind Rice or Lemon Rice". This dish is cooked for almost all good occasions and during festive days.It is offered and distributed in temples under the name of "Prasad".Devotees Queue to get Pulihora after darshan .It is easy and inexpensive to cook and is a good stomach filler.Other versions of Pulihora are made with Un-ripe sour Mangoes,Sour Pomegranate,Sour Orange & Lemon.This can be served as a Break fast or as a Tiffin.

So ,friends I tried preaparing of Pulihora with the "Navel Orange " This Pulihora recipe preparation is almost same as the preparing of "Lemon Rice".The juice of the fruit is different and it gives more sourness than the Lemon/Lime.In India ,these fruit can be available and it is used in the  Pooja purpose for "Nomu" in the "Padhahaaru Phalala Nomu".So friends ,go through my recipe and try when the Fruit is available and enjoy its taste.

The Navel Orange appears like this

Ingredients:

• Rice-2 cups
• Navel Orange /Naarinja Pandu rasam-1/4 cup or more for sourness
• Salt to taste
• Oil-2tbsps
• Turmeric -1/4tsp
• Bengal gram/Chana dal-2 tsp
• Urad dal/Black gram dal-11/2tsp
• Mustard seeds- 1tsp
• Cumin seeds- 1tsp
• Green chillies-4 no slit in lengtwise( Adjust up to spice level)
• Curryleaves-few sprigs
• Peanuts- 1tbsp
• Cashew nuts-1tbsp
• Hing/Asafoetida-2tsp
• Kothimeer leaves- few for garnishing

Method:

• Take rice in a vessel and wash thoroughly and drain all the water and add the fresh water according to the measurements (1 cup rice = 2cups water,here 4 cups water is needed for 2 cups of rice).
• Cook the rice in a pressure cooker for 4 whistles  or in an Electric cooker .When the rice is done,shift the cooked rice in to large vessel or plate and spread it evenly to get cool.
• Meanwhile,heat oil in the skillet,keeping in a low flame add Bengal gram,Peanuts .
• Roast them well.
• Add the cumin seeds,mustard seeds,cashew nuts,greenchillies,redchilies,turmeric,curryleaves and hing.Turn off the flame.

• Now add the desired amount of salt and the seasoning to the evenly spreaded rice and mix well with the hand or with a large spoon.
• Mix well all the ingredients to the rice and pour the Navel orange juice and combine well.
• Finally garnish with the fresh Coriander leaves and serve it into a plate at room temperature.

Note:

• Do not add the Juice ,when the rice or seasoning is too hot.This may change the rice to taste in bitter.
• You can also prepare with the left over rice.
• Add salt to the rice while cooking only,inorder to spread evenly soon without lumps.



Tomato bath Upma

I always used to shout at my mom whenever she prepares Upma for breakfast all time in Childhood.Even I hate to cook also Upma, after my marriage my hubby likes all variety of Upmas.So ,I started liking to cook and eat.This Upma tastes little differ than regular /Normal Upma.But the Cooking is same as the Normal Upma only,addition of tomatoes makes "Tomato bath".In India,for any Functions in the Morning time,people used to prepare this Tomato bath or Plain Upma combination with Coconut chutney & sambar.In Vijayawada,I took this Upma as a Prasadam from people those who observe "Ayyapa Deeksha" Bhajan.(Only with Tomatoes & Seasoning,{Onions and ginger not added})I remember the experiments done in preparing Upma at the time after my Marriage.My mom always used to say Upma is very easy and quick tiffin to do.She explained the method of cooking the Upma and I failed to do it well.My Upma was full of lumps(small balls) and my husband laughed at me saying ,"In your city Upma looks like balls".I always worried while stirring the Ravva .Anyhow ,"Practise makes man perfect"in the same way ,after practising so many times ,I am perfect in doing Upma well.Now my husband likes to taste with out any comments.So friends ,those who hate to eat regular Upma can  try this Tomato bath for a delicious lip smacking dish.

Ingredients:

• Sooji/Bombay ravva-1cup
• Water- 2 cups
• Onion-1 chopped
• Greenpeas-1tbsp(optional)
• Tomato-1 chopped
• Ginger-1/2 inch chopped (peeled)
• Greenchillies-2no chopped
• Cashews- few
• Groundnuts/peanuts- few
• Grated carrot-1 tbsp(optional)
• Potato- 1 chopped
• Salt to taste
• Haldi/Turmeric/Pasupu- a pinch
• Oil-2tbsp
• Ghee-1tbsp
• Cuminseeds-1/2tsp
• Mustard seeds-1/2tsp
• Chanadal-1/2tsp
• Curryleaves- few
• Cilantro/Kothimeer/Coriander leaves- few handful

Preparation:

• Heat the pan with oil.
• Add the cumin,mustard seeds,when they crackles add curryleaves ,cashews and ground nuts and roast it.
• Now add the Onions,ginger,greenchillies,potato pieces and tomatoes,saute it well by adding little salt.
• Pour water in to the pan and add a pinch of turmeric powder and mix well.
• Adjust with salt.
• Boil the water ,till it runs with bubbles.
• Now keep the gas in a lowflame,add the ravva and stir continuously with a spatula,without any delay in between .
• Keep on stirring continuously,till it comes closer .
• When it starts bubbles ,add little ghee and turn off the gas.
• Garnish with Kothimeer and grated carrot.
• serve it in to a bowl or plate.
• Taste the Yummy.......yummy Tomato bath with any spicy chutney,Gunpowder or by sprinkling lemon juice on it.

Tip:

• To cook very soon ,Upma add boiled water.
• To avoid lumps,roast the ravva in a pan &have the roasted ravva in to the Newspaper ,and pour to the pan and stir it.
• Kids can like it by adding Ghee & along with Tomato sauce.

Biyyam Ravva Nimakaaya Pulihora ~ Rice Ravva Lemon Pulihora.

Biyyam Ravva is used for making many variety of recipes.Especially,In South India,use this Ravva during the "Vinayaka Chavithi" Festival for making of Undrallu.Not only this item ,we can also make Upma and Pulihora  by using Tamarind paste or Lemon juice,little variation like doing with Rice.This Ravva pulihora also tastes good and you can also prepare easily for any Occassions and Festivals.This Pulihora is easily made and can carry for a long journey .Today is my 9th Thursday' SaiBaba Vrat".I did Udyapanam ,invited my friends for Pooja and filled with Lunch.I did "Biyyam Ravva " lemon Pulihora as one of the Naivedyam to Baba.All my friends tasted and liked this.So I hope all would like and try .

Ingredients:

• Rice ravva/Biyyam ravva-2 cups ( I used homemade Ravva)
• Green chilies- 3 slit in Lengthwise
• Turmeric/Haldi/Pasupu-1/2tsp
• Water-4cups
• Salt to taste
• Lemon juice-4tbsp or added more to taste
• Kothimeer/Cilantro/Coriander leaves- few handful

For seasoning/Tadka/Taalimpu:

• Oil-3tbsp
• Redchilies-3 breaked
• Curryleaves-4
• Groundnuts-few
• Cashewnuts-few
• Cuminseeds-1/2tsp
• Mustard seeds-1/2tsp
• Chanadal-1/2tsp
• Hing/Inguva-a pinch

Preparation:

• Take a pressure cooker, add 1tbsp of oil and heat it.
• Once you observe oil gets heated,add water and salt allow to boil.
• When the water runs and bubles out,add the ravva in to water and turn with a spatula ,inorder not to form any lumps.
• After mixing up the Ravva ,close the cooker lid and allow to cook it for 3whistles.
• Meanwhile take a cooking pan,add oil for seasoning and heat it.
• Add the cuminseeds,Mustard seeds,chanadal and fry it.
• Add the cashews and Groundnuts & fry well.
• Now add the Greenchillies and Redchillies and cook it for 2minutes.(Takecare ,the chillyseeds may flow out sometimes)
• Add little turmericpowder and Curryleaves .
• Finally add Asafoetida/Inguva and turn off the gas.
• Now take a plate ore wide bowl,spread the cooked ravva from the cooker and let it cool .
•  Mix well with out any lumps with hands or spoon.
• Shift the seasoning to this Biyyamrava and mix well.
• Add lemonjuice and Kothimeer.
• Mix up all together.
• Serve it in to plate and enjoy the Yummy......Yummy  Ravva pulihora.

Note:

• Do not add Lemon Juice,while the Cooked ravva is hot.Pulihora may tastes bitter sometimes.
• You can store for 2days.

Ravva Dosa

This is one of my Favourite Dosa ,which I used to have all time.I like most these Dosa made by my Mom.She prepares nicely ,from my childhood onwards I used to enjoy eating Dosa but never tried to make dosa in perfect shape.After my marriage ,I started knowing the preparation of batter and shaping the dosa from my Mom.My husband always used to laugh when I do dosa,I never get  in a circle form.Trying on doing Dosas,I succeded to get in a good shape.So friends,without delay,here goes my recipe.

Ingredients:

• Biyyam pindi/Rice flour-1 cup
• Maida/All purpose flour-1 cup
• Sooji/ Bombay ravva-1 cup
• Carrot-2tbsp grated
• Ginger -1/2 inch peeled and chopped
• Onion-1 no chopped
• Greenchillies-2no chopped
• Cashewnuts-6
• Oil to roast the Dosa
• Salt to taste
• Cumin seeds- a pinch
• Kothimeer leaves - few
• Water- to make batter
• Curd- optional

Procedure:

• Shift all the above Maida,Rice flour and Sooji and mix well with water .You can use little curd blended to mix without forming any lumps.Better mix by using hand.
• Add salt ,Onions,Ginger pieces,Grated Carrot,Kothimeer,Cashewnuts and mix well.( This mixing can also add when the dosa is cooked one side).I mixed all along in the batter.
• Now Take a Non-stick pan or frying pan on medium heat and grease it with little oil and rub with little onion piece.By doing this the dosas come perfect.
• Pour a laddle of batter on it and spread it to form a round layer.
• Drizzle little oil around the edges of Ravva Dosa .
• Cook untill the edges become brown then flip the dosa and sprinkle little oil over it.
• Cook it for a minute,Keeping observe the dosa not to get charred ( Maadatam,become black).
• Remove it from the pan and Ravva Dosa is ready!!
• sprinkle little water on the frying pan and proceed to go for other Dosa.
• Serve it on a plate along with some Coconut chutney and other spicy chutneys .

Note:

• You can store this batter in the Refrigerator atleast for 2days.

Pesara Attu ~ Moong Dal Dosa

This is a Andhra speciality ,which comes under Tiffin / Breakfast in the Dosa's Category.Pesarattu is a dosa made with Pesarapappu ( Moongdal), used with  skin on  and this is makes Dosa give the Classic Green Color.We can also serve it with Sooji Upma / Bombay ravva Upma rolled inside it,this is called as "M.L.A"Dosa in India.Upma and Dosa is different,Combination of Upma with this Pesarattu becomes "Upma Pesarattu".This Dosa is high in protein and fiberThis is a heavy lentil batter and does not keep very well.So use up the batter with in 2 days.

Ingredients:

• Whole green Moong dal - 1 cup
• Rice flour- 2 tbsp (optional)
• Greenchilies- 2-3 no
• Ginger- 1" fresh peeled
• Salt to taste
• Water-1 to 1 1/2 cup to grind
• Oil/Ghee - to roast the Dosa

For Garnishing:

• Kothimeer leaves- few handful
• Onions- 1 chopped
• Ginger- 1/2 inch chopped
• Cuminseeds-1/2 tsp
• Lemon juice-1/2 tbsp

Preparation:

• Soak moong dal overnight (atleast 8-10 hrs)

• Wash and grind dal along with ginger and green chillies into smooth batter.( not too thick/thin. Shift the batter into bowl and add rice flour and salt. ( I did not used Rice flour )

• Keep the frying pan or non stick pan on medium heat and grease it with little oil and rub with Onion slice.By doing so the dosas come perfectly.

• Pour a ladle of batter on it and spread it into a thin round layer like a pan cake and drizzle little oil/ghee around the edges of Pesarattu.

• Sprinkle small quantity of chopped onions, cummin seeds,ginger pieces,Lemon juice and green chilies on the Pesarattu.

• Cook until the edges become brown. Then flip the Pesarattu over and sprinkle little oil /gheeover the edges.

• Cook it for a minute , keeping a watch that it does not get charred. ( Not to turn Black, Maadatam)

• Remove from the pan, and your Pesarattu is ready to serve and eat. 

• Sprinkle a little water on the pan and use the same procedure for making your next Pesarattu.

• Serve it hot with upma and coconut chutney.
  
  

  

  
  

Note:

• Do not ferment the batter. If your not making dosas immediately refrigerate the batter.
• You can also make a "Pesara Punugulu" with this batter by deep frying the paste in the oil by making small balls.
• Taste these balls with dipped in Yogurt and Sambar,really tastes good.

Riceravva Upma(Biyyam ravva Upma)

Hi friends,This Upma is simple and easy to cook if we have Rice ravva.So here goes the recipe.

Ingredients:

• Riceravva-1 cup
• Oil-1tbsp
• Greenchilies-2-3slits
• Mustard-1/2tsp
• Cumin-1/2tsp
• Curryleaves-5
• Cashewnuts-6 or more
• Ginger-1 inch piece chopped
• Water-2cups

To prepare Biyyamravva:

• Take rice 1cup or more .
• Wash rice and spread them on a cloth and dry it in the shade.
• Grind it in a Mixy jar like ravva consistency.
• Once ravva done; Sieve(Called as"Jalleda" in Telugu) coarsely in order to separate ricepowder from ravva;so that the Upma may not become sticky.

Making Of Upma:

• Heat oil in a pan or pressure Cooker.
• Add Mustard seeds ,let them popup and add cuminseeds,cashewnuts and fry till they turn brown.
• Now add greenchillies,gingerpieces,and curryleaves and fry it.
• Now add 2cups of water and salt.
• When water boiled and starts bubbles ,add ravva and mix well with spatula.
• Cover the lid and cook it for 4mins./Cook it for 3whistles in a pressurecooker.
• Serve hot with coconut chutney or any spicy pickle.

Notes:

• Children may like to have this" Biyyamravva"Upma along with Yogurt.
• Ravva can prepare from rice and store it.
• Water adding ratio is 1:2 ratio of ravva.

Idli

Idli is a favourite dish of south Indians.South Indian dishes are liked not only through out India but also the world over.It is eaten with sambar or chutney.Moreover it is Cholesterol free.

Ingredients:

• Rice ravva/Rice ravva-2cups
• Urad dal/Split Blackgram-1 cup
• Water
• Salt to taste
• Idli stand or skillet to prepare Idli.
• Canola oil-1tbsp

Preparation:

• Wash rice ravva and soak in water for 8 to 10 hrs.
• Wash dal and soak in water for 8 to 10 hrs.
• Drain all the water from dal and grind in a grinder to get a fine thick paste.
• Drain all the water from  rice ravva and add to the dal (paste).
• Add salt to taste.(about 1tsp) Mix well.
• Take a pressure cooker ; pour some water in it.
• Apply a drop of oil with your finger on all of the Idli moulds...Just to prevent it from sticking.
• Pour the batter in the mould and stack the stand one above the other.
• Place it in the pressure cooker "BUT DO NOT PLACE THE WHISTLE".Place it on a gas stove under a low flame and steam for about 15mins.
• Turn off the gas and take Idli from the mould in to a plate .
• Serve Idli hot with Chutney.

Tip:

• Apply Ghee on the Idly ,Have it with Gunpowder or Chutney or Sambar.It really tastes good.