My Ways to cook

I come frm rayalseema district of Andhra pradesh ,over thr we have a variety of food,but wht evr food is ,it would be a li'll bit spicy comapretely,
so my frnd's asked for our region style cooking, so trying to keep sum recipe's wht i know, so if thr are any flaws in dis, pls let me know :)

PUlagam & Pachipulussu:
Ingredint's-
Rice-2cup's
Pesara pappu(green moong dal)-1/3 cup
water-5cup's
salt-1 1/2 sp
ghee- 3sp
jsut wash rice & moong dal, & soak dem for 30min's & put them in rice cooker ,add salt, & when it's cooking add ghee to it, dat's it, pulagum is done, we do this specially on occasion & on saturday's,as it's lord venkateshwara's swamy's 1 of d fav food's :),.  it;s very simple,yet delicious :)
 pachi pulusu ingerdent's- 1st let me tell you why it got it's name ,basically in olden days farmer's or any travelling people use ot carry tamarind onion's & mirchi's along with dem,& thy instatly use to prepare dis pulusu,so dat's y it's also called farmer's soup. but trust me,the taste is outstanding if eaten wiht pulagam.
tamarind-small lemon size quantity
onions-1 medium size
water-1 bowl(800 gm)
salt-1/2-3/4 sp( acc)
green mirchi-2
jaggery-1sp (powder it nicely)
groundnut & cocnut grind toghter- 2 sp ( oppotional)
soak tamarind for 1hour, den mash it nciely in a bowl wiht water & if it's very tangy,add summore water,& cut onion's & mirchi into very fine peice's, so put these 2 in bowl & try to press onion's in hand,so dat onion's taste will oze out into water, i hope u understood,
den add salt & jaggery ,& grinded pwd, & serve instalty :) hope u njyed it & let me know :)