PITHIKIPAPPU KURA / PULUSU (ANAPAKAYA GINJALU)

INGREDIENTS: Oil, Ghee, Dhaniyalu (coriander seeds), Dry coconut, Gasagasalu (poppy seeds), Avalu (mustard seeds), Jeera (cumin seeds), Urad dal (vudhiballu), Bengal gram (senagaballu), Coriander, Red chillies, Salt, Turmeric, Black pepper (miriyalu), Tamarind (chinthapandu), Pithikipappu ( pithikina anapaginjalu), Cardamom (dalchina chekka), Cloves (lavangam), Milk, Onion, Garlic cloves, Bellam (jaggery)

PREPARATION:

• Place frying pan or kadai or small spatula on flame
• Heat a spoon of oil
• Add avalu, jeera, urad dal, bengal gram, coriander and fry for awhile
• Now add dhaniya seeds, 2-3 black pepper corns, dry coconut, poppy seeds, red chillies, cardamom, clove and fry for a minute
• Now let all the fried ingredients cool
• Then grind them softly into paste 
• Add t cup milk, few garlic cloves and grind again
• Now add 1 cut onion into the mixy and grind (run back mixy) once
• Take this out into a bowl
• Place cooker on flame, heat a spoon of ghee in it
• Add pithikiballu (pottu theesina anapakaya ginjalu / peeled seeds of anapakaya ginjalu) into cooker and fry for 2minutes
• Now add the grinded mix, pinch of turmeric
• Close the lid for 1 or 2 whistles
• Open the lid after cooling, add tamarind pulp, salt and boil for few minutes
• Add little jaggery (bellam) while boiling 
• Finally dish out and garnish with coriander
• Serves good with dosas, rice, chapathis...