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** RAYALASEEMA RAGI SANGATI RECIPE (ANDHRA STYLE) **

Below quantity suffices 2 people.

Ingredients:
- Cooked Rice = 1/2 Cup = 60 gm (approx)
- Ragi Flour = 1 Cup = 120 gm (approx)
- Water = 2 Cups = 240 ml (approx)

Procedure:
- Boil Water
- Add Cooked Rice & boil for few minutes.
- Add Ragi Flour & Close the lid. Let it cook for few seconds.
- Open the lid & mix everything very well.
- Apply a bit of water to a plate & make Ragi Sangati balls.

** Feel free to leave a Comment if you need any clarifications about this recipe.

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** RECIPE - NELLORE CHEPALA PULUSU (with Raw Mango) **

Note: This Nellore Fish Curry style is a bit different from other Andhra regions style. This one is more spicy, more sour & typically made using Raw Mango pieces. We will post Andhra Style Fish Curry also soon in our Channel. Please Subscribe & Stay tuned. Thanks!

MAIN INGREDIENTS:
- Fresh FISH Pieces = 500 grams
- Onion = 1 big (chopped to small pieces)
- Tomato = 1 big (chopped to small pieces)
- Green Chillies = 2
- Curry Leaves = handful
- Tamarind = 50 grams
- Raw Mango = 1 (chopped to big pieces)
* try to use very sour Raw Mango
- Garlic Cloves = 3 (crushed a bit)

FISH PIECES:
Wash & clean fish pieces very well using rock salt (recommended) or normal salt & turmeric powder.

Apply below to Fish pieces.
- 1/2 tsp Salt
- 1/4 tsp Turmeric Powder

Heat 1-2 TBSP oil in a pan & shallow fry Fish pieces both sides for few minutes only till very light golden brown or till raw smell goes away. (Do NOT fry toomuch). Keep them aside.

Note: Frying fish pieces is OPTIONAL. But I would recommend to do it to eliminate any raw smell from them.

FISH MASALA POWDER:
Dry Roast (without any Oil) below on a Pan for few minutes (until their aroma comes out), cool them and make a fine powder in grinder. Keep it aside.
- Menthulu = 1/2 tsp
- Jeera = 1/2 tsp
- Dhaniyalu = 1/2 tsp
- Miriyalu = 1/2 tsp

Soak tamarind in 1 Cup of water and take tamarind juice. Add below to this juice, mix well and keep aside.
- Red Chilli Powder = 2 TBSP = 25 grams approx (adjust as per taste)
- Turmeric Powder = 1/4 tsp
- Salt = 2 tsp (adjust as per taste)

FINAL CURRY PROCESS:
- Heat 2-3 TBSP oil in Kadai.
- Add: Mustard Seeds (1 tsp), Green Chilli, Curry Leaves, Onion pieces, Salt (1/4 tsp)
- Saute them till Onions become translucent
- Add: Tomato pieces
- Mix well & fry till they get well cooked.
- Add: Raw mango pieces.
- Cook for 2 mins with closed lid, till mango pieces become soft.
- Add already prepared Tamarind Juice & 2 more cups Water and boil very well.
- Add already prepared Fish Masala Powder, mix well and cook for 2 more minutes.
- Now add Fish pieces and cook till fish is well cooked (approx 10 mins).
- Note: If you need to cook Fish pieces for more time, keep the flame LOW and cook.
- Note: Do NOT mix fish pieces using any spoon as fish pieces may break easily. Be gentle.
- Add: Crushed Garlic Cloves, cook for 2 minutes.
- Taste & adjust Salt slightly if required
- Nellore Chepala Pulusu is ready.

Note: You can adjust water as per your desired curry consistency.

Note: In case you don't have Raw Mango available or if your Mango is not very sour, then you can skip Mango, but you may need to increase the quantity of TAMARIND accordingly. You may need to use almost double amount of TAMARIND in case you are not using Raw Mango.

** Feel free to leave a Comment if you need any clarifications about this recipe.

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