Firstly wash dal, soak with required quantity of water for 10 minutes. Then pressure cook for 3 whistles. Let the pressure release naturally. Open and mash dal with the back of a laddle.
Heat oil and add the mustard, red chillies and curry leaves. Temper dal with it. Add salt and keep to boil.
Boil only twice and switch off. Andhra pappu is ready.
Peel the potatoes and cut into equally sized large chunks.
Heat 2 tbsp oil. Add the mentioned tempering. Let the Urad dal brown a bit, add the curry leaves and the potatoes. Add the salt and masala powders. Saute. Cover and cook
Open pan after few minutes stir and continue cooking till soft. Cover and cook. Garnish with chopped coriander. Potatoe fry is ready.
For the gutti vankaya. Take the brinjal and slit like a flower. Immerse in salt water
In the meanwhile dry roast all mentioned under masala
Cool and grind to a fine powder with salt
Remove all brinjal in a plate and stuff each with the powder. Mix curry leaves and keep.
Heat 2 tbsp oil in a sauce pan. Add mustard seeds. Let it splutter. Add the brinjal. Mix well. Cover and cook
Do not add water. Remove cover after 10 minutes. Saute and continue cooking covered. When soft it's ready.
Gutti vankaya is ready. Garnish with chopped coriander.
For the buttermilk. Add salt and whisk the curd. Now add chopped coriander and water and mix well. Serve
Boil water mentioned with tamarind, salt, turmeric. Temper with mustard seeds, red chillies, hing and curry leaves. Rasam is ready to serve
Wash and cook rice with water mentioned in a rice cooker.
Assemble all with Accompaniments to make the mini Andhra no onion no garlic thali/ meals.
