Chilkadadumpa,Bendakaya Pulusu

SWEET POTATO AND OKRA IN TAMARIND GRAVY

Iam going to start This edition with a simple and healthy dish. Which is a very favorite at home and is a must once in a week day lunch. I usually make this tamarind base gravies with a stir fry like Cabbage or carrot or with beans. This Pulusu is a traditional Andhra recipe which we can make different vegetables. 

INGREDIENTS:---
Chilakada dumpa(sweet potato)  ----  2 medium
Bendakayalu (okra)  ---  10

Tomato --- 1 big chopped

Red chilli powder -- 1 tea sp
Turmeric powder --- 1 tea sp
Salt to taste
Jaggery --- 1 tab sp grated

Tamarind -- 1 big lemon sized(about 5 gms or 1 tab sp Tamarind pulp)

For seasoning:---
Oil --- 2 tab sp
Red chillies -- 2 broken
Mustard seeds -- 1 tea sp
Fenugreek powder -- 1/4 tea sp
Asafoetida -- 1/4 tea sp
A few curry leaves
                                                                               

METHOD:-----
Scrub and wash sweet potato to remove any mud on it and cut in to half inch rounds. Cut okra in to one inch pieces

1. Soak tamarind in water and extract juice with 1 cup water if using tamarind pulp mix with 1tab sp tamarind pulp with 1 cup water.

2. Cook Sweet potato in 1 cup water with salt and turmeric till half cooked.
Heat one tab.sp oil in a pan add okra pieces and fry in a medium heat for few minutes and add okra pieces to sweet potato pieces. 

 3.  Then add tamarind water to the vegetables add red chilli powder mix well and cook till raw smell of the tamarind disappears and gravy becomes thick it will take about 10 - 15 min.

 4. Now add jaggery mix well and cook 5 more min. check and adjust the salt.

If you feel like gravy is not enough thick mix 1 tea sp rice flour in little water and add this to Pulusu in this stage.

Heat oil in a pan add mustard seeds let them popup then add fenugreek powder,asafoetida and curry leaves fry for few sec and add this to Pulusu.
Serve hot with steamed rice, muddapappu and any stir fry with few drops of ghee.
 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#77

Majjiga Pulusu

Majjiga Pulusu is a buttermilk base gravy which is a South Indian version of Kadi. There are many variations for this recipe in Indian cuisine. In south India it self there are many variations for this recipe. This one is a traditional recipe from Andhra cuisine (of course from Indian cuisine). This majjiga pulusu is a every day recipe in Andhra cuisine. Means this is not a special dish which we serve in a special thali like festival feast. I don't know some how we don't make this for festival feast. But we make this for occasions like family gatherings and other occasions. 
                                                            Majjiga Pulusu is one of my all time favorite side dish with rice, dosa, idli, and upma. My mother used to make this when ever she have left over sour curd. That left over sourcurd makes this majjiga pulusu more delicious. My mother's recipe is little different then other recipes. She use both green chillies and red chilli powder to make this pulusu little spicy side. She never use coconut in the masala, Amma said that coconut will give a sweet flavor to the majjiga pulusu. For today recipe I used okra but you can use other vegetables like ash gourd, bottle gourd, taro root(arbi, chama dumpa), but no tomato for this recipe.
Let's check the recipe.....
                                                             

   
INGREDIENTS:--
Sour curd (yogurt)  ---  1 and half cup
Onion  ---  1 medium sliced
Okra (bendakayalu)  ---  8 cut in to two inch pieces
Green chillies  ---  3 slit
Curry leaves  ---  1 spring
Oil  ---  1 tab sp
Mudtard seeds  --  1/4 tea sp
Cumin seeds  ---  1/4 tea sp
Fenugreek seeds  --- 10 seeds
Dry red chillies  --- 2 broken
Asafoetida  ---  one big pinch
Red chilli powder  --- 1/2 tea sp or according to your taste
Turmeric powder  --- 1/4 tea sp
Salt to taste
FOR MASALA PASTE:--
Toor dal  --  1 tab sp
Coriander seeds  ----  1/2 tea sp
Cumin seeds  ---1/4 tea sp
Fenugreeek seeds  --- 6 seeds
Green chillies  ---2
METHOD:---
1. Soak toor dal, coriander seeds, cumin seeds, fenugreek seeds in enough water for one hour and grind with green chillies in to a fine paste.
2. Beat curd till smooth and add this ground masala paste and one and half glass of wtaer mix well.
3. Add red chilli powder, turmeric powder, slat to taste to curd mixture mix well and set a side.
4. Heat oil in a pan add mustard seeds let them splutter then add cumin seeds broken dry red chillies, fenugreek seeds, asafoetida, curry leaves, fry for a while then add sliced onion and cook till onion slices turn in to transparent. Then add green chillies and okra pieces and sprinkle with a very little salt cover and cook till okra pieces become tender.
5. Now add curd mixture mix well check the seasoning ad adjust and bring to a full boil in a high flame and reduce the heat to low, let it cook for 10 to 15 minutes.
Switch off the heat ad serve majjiga pulusu with rice and Aritikaya bjji or masala vada...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#66

  

Pulissery (Moru curry)

Pulissery or Moru curry or Moru Kachiyathu is a curd and coconut base dish in Kerala meal. Pulissery is a common dish which is served as a side dish for everyday meal. It is also a very important dish in sadya, while it is a Onam sadya or any other special occasion. Normally it is served towards the end of the meal.
                                                    Pulissery is traditionally made with small ripe mangoes, that gives a sweet and sour taste to the curry. Any other vegetable like ashgourd, bottle gourd, yam, raw banana, taro. There are many Variations in this recipe depending on the region, even from home to home. I have two, three recipes for this dish but this one I got from a cook.
                                                 
INGREDIENTS:---
Curd  ----  1 cup
Any vegetable cut in to small cubes if you would like to use I did't use any vegetables today.
Fresh coconut  ---  1/2 cup grated
Cuminseeds  --- 1/2 tea sp
Green chillies  --- 2 or according to your taste
Shallot (small onion, sambar onion)  ---  2
Garlic   -----   1 pod
Turmeric powder  ----  1/4 tea sp
Salt    ---- 3/4 tea sp
FOR TEMPERING:---
Coconut oil   --- 1 tea sp and 1/2 tea sp
Mustard seeds  ---  1/2 tea sp
Fenugreek seeds  ----  5 seeds
Dry red chilli  --- 1 broken
Curry leaves  --- 1 spring
                                                            

METHOD:---
1. If you like to use vegetable, cook the vegetable pieces in 1/2 cup water till soft.
2. Grind grated coconut, cumin seeds, green chillies, shallot, garlic, turmeric powder in to a smooth paste with little water.
3. Add this coconut paste to vegetables and cook for 5 min. If you are not using vegetable then add this coconut paste to the pan with 1/4 cup water and cook for 5 min. in a medium heat.
4. Beat the curd till smooth, when the coconut mixture is cooked for 5 min. switch off the flame wait for a second then add beaten curd, add salt to taste mix well and set a side.
5. Now heat one tea sp coconut oil add mustard seeds let them popup then add broken dry red chilli, fenugreek seeds, curry leaves turn off the heat  and add this tempering to the pulissery,  mix well and pour 1/2 tea sp coconut oil over the pulissery, cover with a lid and keep closed till you serve.
 SOME IMPORTANT POINTS TO NOTE:--
1. Can use a small piece of ginger in the place of garlic or you can use both.
2. You can use red chilli powder instead of green chillies that will give a nice orange color to the pulissery.
3. Make sure that the curd is sour enough, otherwise the pulissery won't give the authentic taste.
4. Normally pulissery is  not too thick or not too thin gravy, it is a medium thick. So adjust the water according to your taste.
5. Along with vegetables you can use raw pappaya, pineapple also to make this dish.
6. Adding extra coconut oil to the curry in the end will give a wonderful flavor to the pulissery.
Let's check the blogging marathon 42 edition page Here
 

Ulli Theeyal

Ulli theeyal is a onion based Kerala dish which is served with rice. Shallots cooked in a tangy coconut gravy with a beautiful curry leaf flavor. Actualy I made Undhiyu and puri for U but some how deleted the whole post by mistake. I tried to make the undhiyu recipe again but didn't get all the vegetables so I droped it. So I changed the recipe to Ulli theeyal. Here is the recipe U for Ulli Theeyal.
RECIPE SOURCE FROM RAJANI
INGREDIENTS:---
Small onion ----  1 cup (sambar onion/ shallots)
Tamarind paste  ---   1 tea sp
Water    ---- 2 cups
Turmeric powder   ---- 1/2 tea sp
Salt to taste
Oil   ---- 1 tab sp
FOR PASTE:--
Coconut   ---  3/4 cup
Coriander powder  ---  2 tea sp
Chilli powder   ---  1 tea sp
For seasoning:--
Mustard seeds  ---  1/2 tea sp
Fenugreek seeds  --- 1/4 tea sp
Few curry leaves
Oil  ----  1 tab sp
                                                    

METHOD:---
1. Peel the onions wash and set a side.
2. In a frying pan dry roast the coconut till light brown color remove and let it cool, add coriander powder, red chilli powder, two tab sp of water and gring in to a smooth paste, set a side.
3. Now heat 1 tab sp oil in a pan add onions and fry till light pink.
4. Mix tamarind paste with 1 cup of water and add to the onions bring to a full boil.
5. Now add coconut paste and one cup more water, salt to taste cook for 10 minutes by that time the gravy became thick enough, reduce the heat to low.
6. Heat a pan with 1 tab sp oil add mustard seeds let them splutter then add fenugreek seeds, curry leaves and switch off the heat, add this tempering to Ulli Theeyal mix well, cover and ket it sit for some time.
Serve hot with rice.
Let's check the blogging marathon page here

Logo courtesy : Preeti

Mor Kozhambu (Tamilnadu style)

This is third and final recipe for this week theme Cooking with curds. Mor Kuzhambu is  a south Indian kadi made with curd and vegetables. You can use any one verity vegetable or mixed vegetables for this kuzhambu.  my mother makes this kuzhambu with bottle gourd and some times with okra, that taste so delicious. But she makes it in Andhra style, in Andhra style we don't add coconut. That is the only differences between Mor kuzhambu and majjiga pulusu. The most important ingredient for this curry is the paste. Ingredients for this paste will change in each recipe I mean for each family. About vegetables can use vegetables like white pumpkin, okra, carrot, chow chow, bottle gourd. In Tamil style they don't add onions to this curry so lets check the Mor Kuzhambu....
INGREDIENTS: ---
Curd   ---- 2 cups
Turmeric powder  --- 1/4 tea sp
Salt to taste
Oil  --- 2 tab sp
Mustard seeds  ---  1/2 tea sp
Fenugreek seeds  --- 5 seeds
Dry red chillies  --- 2 broken
Curry leaves ---  1 spring
Fresh coriander leaves  --- 2 tab sp chopped
FOR PASTE:---
Split pigeon peas  ---  1 tab sp
Coriander seeds  ----  1/2 tab sp
Cumin seeds  ----  1 tea sp
Rice   --- 1 tab sp
Green chillies  --- 3 or according to your taste
Grated fresh coconut  --- 4 tab sp
VEGETABLES: --- I used white pumpkin and carrot you can use any other veges you like but not cauliflower and cabbage. Cut the vegetable in to 1 inch cubes and set a side.
METHOD:---
1. Soak pigeon peas, coriander seeds, cumin seeds, rice in enough water for for 2 to 3 hours.
And grind them with green chillies and grated coconut with little water in to a fine paste and set a side.
2. Take curd in to a bowl and add this ground paste, salt to taste, turmeric powder and whisk well.
3. Heat oil in a pan add mustard seeds let them splutter then add fenugreek seeds, dry red chillies, curry leaves and add vegetable pieces saute for a while then add 1 cup of water  reduce the heat cover and cook till vegetable pieces become tender.
4. Open the pan add curd mixture mix well, check and adjust salt and bring to a full boil, then reduce the heat and cook for 5 minutes.
5. Remove from heat garnish with coriander leaves serve hot.
If you want to use okra then no need to boil the okra. cut okra in to 1 inch pieces and fry them in oil till they change the color then add them to kuzhambu and bring to boil.
Serve hot with rice, idli, dosa or with rava pongal. I like to have this with upma also and this also taste better next day..
This is my third post for Blogging Marathon 30th edition under cooking with curd's theme let's check other BM members recipes here

 

Masala Vada Pulusu

I came across many versions of vada curry, specially in Tamilnadu they make this as a semi gravy. In Andhra pradesh we make this with a tamarind base gravy specially in south Andhra Pradesh. Here I give a small twist to normal masala vada. Normally we deep fry the masala vadas, but here I  stuffed the masala vadas with raisins and steamed them in idly cooker to make it little more interesting.

FOR MASALA VADA (STEAMED):--

Chana dal  ---- 1 cup
Ginger  --- 1/2 inch piece
Green chillies ---  3 or according to your taste
Fennel seeds  --- 1/2 tea sp
Raisins  ---20
Salt to taste
METHOD:--
1. Soak chana dal with fennel seeds in enough water for 2 hours.
2. After 2 hours drain the water and ground the chana dal with ginger and green chillies in to a coarse paste.
3. Make small balls out of this chana dal mixture and stuff with 3 raisins in each bal, flatten them lightly.
4. Arrange the flatten chana dal vadas in idly plates(grease the idly plates with little oil before you arrange the vadas).
5. Steam cook masala vadas in the idly cooker for 15 minutes, switch off the heat and leave the masala vadas in the idly cooker and set a side.
Instead steaming you can deep fry the masala vadas and add them to the Pulusu (tamarind gravy).
                                                                

FOR TAMARIND GRAVY( PULUSU):---
Onion  ---- 1 big finely chopped
Tomato   ---- 1 medium finely chopped
Garlic  ---  5 cloves finely chopped
Tamarind -- golf ball size that is 10 gms or one table spoon thick tamarind paste.
Turmeric powder  -- -1/4 tea sp
Red chilli powder --- 1 tea sp
Salt to taste
Coriander powder --- 1/2 tea sp
Oil  --- 1 tab sp
Mustard seeds  --- 1/2 tea sp
Cumin seeds  --- 1/4 tea sp
Fenugreek seeds --  10 seeds
Curry leaves -- 1 spring
METHOD:---
1. Soak tamarind in warm water for 10 minutes and extract juice with 1/2 cup water or if you are using paste then dilute with 1 cup water and set a side.
2. Heat oil in a pan add mustard seeds let them splutter then add cumin seed, fenugreek seeds, curry leaves, then add finely chopped onions and fry till onion turns in to light brown.
3. Add chopped tomato, salt to taste, turmeric powder, red chilli powder, coriander powder and cook till oil separates from the masala.
4. Now add tamarind water and 1 cup of plain water, bring to a full boil now reduce the heat in to low flame and cook for 10 to 15 minutes.
5. After 15 minutes add steamed masala vadas to the tamarind gravy cover and cook in a low heat for 10 more minutes, by that time you can see the oil on the top of the gravy, now switch off the heat and leave it like that till you serve.
Serve with rice or with idly or with dosa or with curd rice.
My choice is with curd rice..
This Masala Vada Pulusu will taste wonderful next day with rice even with leftover rice with curd.
This is my first post for Blogging Marathon 30th edition under Dallying With Dumplings   theme let's check other BM members recipes here





 

Kakara, Mamidi Orugula Plusu - Sundried Bitter Gourd and mango tangy stew

Orugulu means sun dried vegetables in Telugu. In Andhra Pradesh we make kakara orugulu (sun dried bitter gourd ) and Mamidi Orugulu (sun dried mango pieces) and also yendu chinta chiguru ( sun dried tamarind leaves). These three are seasonal vegetables we do not get them all around the year. And sun dried bitter gourd is the best choice for diabetic pations instead of sun dried rice or sago fryims. You can use this sun dried vegetables to give flavor to gravies. Specialy sundried mango pieces, you can make dal with them like my yestardays post, can add to your gravies to make them tangy. If you add sun dried mango pieces to sambar that gives a different flavor to sambar. You can grind this sun dried mango pieces in to a fine powder, your Aamchoor powder is ready to make North Indian gravies. And here is my recipe with sundried bitter gourd and mango pieces...
INGREDIENTS:---
Sun dried Bitter gourd pieces  --- 10
Sundried Mango pieces  --- 6
Dosakaya ( lemon cucumber) -- 1 small cut in to bite size pieces
Drum stick (munakkayalu)  --- 1 cut in to 1 inch pieces
Onion   ---- 1 big finely chopped or grated
Tomato  -- 1 big finely chopped or grind in to paste
Green chillies  --- 2 cut in to half's
Curry leaves  -- 2 springs
Tamarind  -- golf ball size that means nearly 10 grms or you can use 1 tab so of tamarind past also.
Jaggery  --- 1 tab sp grated
Turmeric powder  -- 1/4 tea sp
Red chilli powder   --- 1 teasp or according to your taste
Salt to taste
Oil --- 1 tab sp
Mustard seeds --- 1/2 tea sp
Channa dal  -- 1 tea sp
Urad dal  -- 1 te asp
Cumin seeds  -- 1/2 tea sp
Fenugreek seeds -- 6 seeds
Asafoetida  --- 1/4 tea sp
METHOD:--
1. Soak tamarind in warm water for 10 minutes and extract juice with 1/2 cup water or if you are usinf past then no need to soak use it as it is.
2. Soak dry mango pieces in warm water for 1/2 an hour.
3. Heat oil in a pan add sundried bitter gourd pieces (kakara orugulu) and fry till golden remove and set a side.
4. Now add mustrd seeds to the same oil let them popup then add channadal, urad dal, cumin seeds, fenugreek seeds, asafoetida and curry leaves fry for a while and add chopped onion.
5. Fry onion till it turn in to pink then add tomato, turmeric powder, red chilli powder, salt to taste give a good stir.
6. Now add socked mango pieces, drumstick pieces, cucumber pieces and 1/2 cup water mix well cover and cook for 5 minutes in a very low heat.
7. After  five minutes open and add tamarind juice, jaggery and 1 cup water mix well adjust salt cover and cook in a low heat till oil comes on the top.
Remove from heat and let it sit for 1 hour then serve.
Serve with steamed rice, mudda pappu and appadam with a drop of ghee.
This pulusu will taste delicious on the next day.
If you like can add boiled eggs and dry fish(salt fish) also to this.
This will stay for 4 days in room temperature
This is my third recipe with the theme of Sun dried products for blogging marathon 17 th edition at Vallis spice your life lets check blogging marathon page

PAPPUPULUSU

A traditional Andhra pulusu with toor dal and lots of vegetables which is a perfect combination with hot rice and a drop of ghee with a side dish of gutthi vankaya kura.In my view there is a difference between pappucharu and pappupulusu, pappucharu is based with moong dal or toor dal with any 1 variety of vegetable that is like okra, drumstick, Cucumber (Andhra dosakaya).mostly people use lemon juice or thin tamarind juice for a tangy taste in this pappucharu; this will be in a thin consistency then pappupulusu with a seasoning of mustard and cumin seeds with garlic flavor.
And pappupulusu is a base with toor dal, lots of vegetables,thick tamarind juice and seasoned with mustard seeds, asafoetida. You can use any 3-5 variety s of vegetables like drumstick,eggplant, cucumber, pumpkin, sweet potato, carrot, radish, shallots.This is a nutritionally balanced and easy to cook recipe.. This pappupulusu is tastes much better the next day. And here I am with the recipe..............

INGREDIENTS:----

Toor(tour) dal ---- 1 cup
Mixed vegetables --- 2 cups cut in to1 inch cubes (I used bottle gourd, carrot, egg plant, and okra)
Onion --- 1 big cut in to cubes
Green chilies --- 3 slit
Tomatoes --- 2 medium cut in to quarters
Tamarind – 1 golf ball sized (1 big lemon size)
Turmeric powder – 1/4 tea sp
Red chili powder --- 1 tea sp (according to your taste if you don't like much spicy then jut remove this)
Salt to taste
Coriander leaves for garnish
FOR SEASONING:---
Oil --- 1 tab sp
Mustard seeds – 1 tea sp
Cumin seeds – 1/2 tea sp
Fenugreek seeds – 1/4 tea sp
Dry red chilies --- 3 broken
Fresh curry leaves --- 12
Asafetida – 1/4 tea sp
METHOD:-----
1. Soak tamarind in water for 1/2 hour and extract juice with 1 cup water and leave a side.
2. Soak toor dal in water for 10 min. and then cook with 1 tomato till soft, and remove from heat and mash with potato masher or pappuguthi( which we use to mash cooked dal) and leave a side.
3. Now cook mixed vegetable pieces, onion pieces, slit green chilies and remaining tomato pieces with tamarind extract till vegetables are tender then add salt to taste, turmeric powder, red chili powder mix well and the add cooked dal mix well and bring to a full boil.
4. Now heat oil in a pan add mustard seeds and let them popup then add cumin seeds, dry red chilies, asafetida, fenugreek seeds, fresh curry leaves and then add this seasoning to dal and vegetable mixture mix well and remove from heat. Garnish with chopped coriander leaves.
Serve with rice and any vegetable stir fry like potato or egg plant stir fry or even with okra stir fry

PINDIMIRIYAM

Toor dal --- 1 cup
channa dal --- 1/2 cup
Tamarind paste --- 1 tea sp(some people they dont add tamarind so if you dont like tangy taste just remove that)
Drumstick --- 1 cut in to2 inch pieces
Okra (bhendi, bendakaya) --- 5 no. cut in to 1 inch pieces
Potato -- 1 medium cut in to cubes
Carrot -- 1 medium cut in to cubes
small onion (sambar onion) --- 1/2 cup(not only this you can use any 5 varieties of vegetables)
Salt to taste
Turmeric powder -- 1/2 tea sp
FOR MASALA PASTE:----
Coriander seeds -- 1 tab sp
Red chilies --- 2 (i used kashmiri red chilis)
Chanadal --- 2 tea sp
Pepper corns ---- 1 tea sp
Rice -- 1 tea sp
Grated coconut --- 1/2 cup
dry roast all above ingredients in a fry pan exp. coconut and grind with coconut and little water in to a smooth paste and leave a side.
FOR SEASONING: ----
Oil --- 2 tab sp
Mustard seeds -- 1 tea sp
cumin seeds --- 1/2 tea sp
Asafoetida --- 1/4 tea sp
curry leaves -- 15
METHOD:----
Mix toor dal and channa dal wash well and cook till soft (if you are using a pressure cooker then cook till 3 whistles).
In a other pan cook all vegetables till tender (don't over cook the vegetables)
Then add tamarind paste, turmeric powder,salt to taste,cooked dal and add 1 cup water if required mix well and cook till gravy becomes thick this should be in avery thick sambar consistency.
Bring to a full boil and then add masala paste mix well and again bring to a full boil and keep the flame low.
now heat oil in a other pan and add mustard seeds let them popup then add cuminseeds,asafoetida,and curry leaves let them fry for 1 sec and then add this to dal and vegetable mixture, mix well and remove from the heat.
Serve with hot rice and appdam,vadiyalu(pappad and fryams)
Enjoy your meal.
Iam sending this to EC s WYF - side dish event

ARITIKAYA PULUSU ( RAW BANANA IN TAMARIND GRAVY)

Ariti kaya (raw green banana) – 2 no.
Onion --- 1 big finely chopped
Tamarind pulp --- 1 tab sp or 5 gms of tamarind(a small gooseberry size) soak in hot water for 5 min. and extract juice with 1 cup of water or dilute 1 tab sp tamarind pulp in 1 cup water.
Turmeric powder --- 1/2 tea sp
Red chili powder --- 1 tea sp
Grated jaggery --- 1 tab sp (or according to your taste)
Oil --- 2 tab sp
Mustard seeds --- 1/2 tea sp
Cumin seeds --- 1 tea sp
Urad dal – 1 tea sp
Chana dal --- 1 tea sp
Asafoetida --- 1/4 tea sp
Curry leave a few
Salt to taste
METHOD : ----
1. peel outer skin and cut raw banana in to 1/2 inch cubes. And leave them in water this prevents changing the color of banana.
2. Now heat oil in a pan add mustard seeds and let them popup then add urad dal , chanadal, cumin seeds, asafetida and curry leaves and let them fry till light brown then add chopped onion and fry till light pinkish color.
3. Then now add raw banana pieces, salt to taste, redchilli powder, turmeric powder, mix well and sprinkle some water cover and cook for 5 min, stir in between.
4. After 5 min add tamarind juice mix well and cook till gravy becomes thick( this will take 10 – 15 min.).
5. Now add grated jaggery mix well and cook 5 more min.

Remove from heat and leave a side for 1/2 hour to 1 hour before serving.
Serve with rice and mudda pappu (plain dal) or any dal curry (pappu kura).
Iserved this with rice and Asparagus pappu kura (asparagus and lentil stir fry).

KAAKARAKAYA PULUSU (BITTER GOURD IN TAMARIND GRAVY)

Bitter gourd ---- 2 no.

Butter milk ---- 1/2 cup

Onion ---- 1 big very finely chopped

Tamarind pulp ---- 1 tab sp dissolve in 1 cup of water (or 5gms of tamarind(small gooseberry size) soak in hot water and extract juice with 1 cup of water)

Turmeric powder ---- 1/4 tea sp

Red chilli powder --- 1 tea sp

Grated jaggery --- 1 tab sp

Tomato --- 1 medium chopped

Oil ---- 1 tab sp

Mustard seeds --- 1/2 tea sp

Cumin seeds --- 1 tea sp

Urad dal ---- 1 tea sp

Chana dal ---- 1 tea sp

Asafoetida --- 1/4 tea sp

Salt to taste

METHOD:-----

1. peel outer skin lightly and Cut bitter gourd in to 1 inch round pieces and boil them with little turmeric and butter milk till butter milk evaporates (This helps to remove the bitter taste from the gourd lightly). Remove from the heat and leave a side.

2. Now heat oil in a sauce pan add mustard seeds and let them popup then add urad dal, chana dal, cumin seeds and asafoetida then curry leaves let them fry till dals become light red color and add chopped onion and garlic, curry leaves and fry till onion become soft and light pink color.

3. then add chopped tomato and cook till tomato become soft and add turmeric powder,redchilli powdermix well and add cooked bitter gourd pieces and then tamarind juice and cook till gravy becomes thick (this will take 15 min. in a very low flame cook in a low flame only).

4. Now add grated jaggery mix well and let it cook for few more min.

Remove from heat and serve with hot rice

This pulusu taste better next day with left over rice or pongali

enjoy your meal.

KADHI PAKODI

FOR THE PAKODIS:-----

Chick pea flour(besan) ----- 1 cup

Red chilli powder ---- 1 tea sp

Cumin seeds --- 1 tea sp crushed

finely chopped coriander leaves --- 1 tab sp

Salt to taste

Ajwain ---- 1 /2 tea sp

FOR KADHI:-----

Slightly sour yogurt (curd) ---- 2 cups

Water --- 2 cups

chick pea flour --- 1 tab sp

turmeric powder --- 1/2 tea sp

Coriander powder 1/4 tea sp

Red chilli powder --- 1/2 tea sp

Ghee or oil --- 1 tab sp

green chilies --- 3 slit

Mustard seeds ---- 1/2 tea sp

Cumin seeds ---- 1/2 tea sp

methi seeds --- 1/4 tea sp

Red chilies ---- 2 no.

Garlic ---- 3 cloves crushed

Curry leaves a few

Salt to taste

Oil for deep frying pakodis

Onion --- 1 small sliced

Tomato --- 1 small sliced(Tomato and onion is optional )

METHOD:-----

Mix the yogurt, 1 tab sp chick pea flour, turmeric powder,coriander powder, salt to taste, 1/2 tea sp red chilli powder whisk well make sure that there are no lumps in that.

Now pour this in to a sauce pan and boil on a medium flame bring to a full boil and keep it in a low flame and let it cook

In the mean while mix all pakodi ingridents in a bowl and make a thick batter with waterthis batter should be like fitters batter.

Heat the oil in a deep frying pan and drop 1 tab sp full batter in to the hot oil and deep fry till golden color and remove from oil and add them to the boiling kadhi

Now heat ghee in a small pan add mustard seeds, cumin seeds, methi seeds green chilies, red chilies, crushed garlic curry leaves, and fry till light brown color and add slice onion and tomato and fri till they become soft and add this to kadhi mix well and switch off the flame, cover and leave for 10 min. to 1/2 hour.

By this time kadhi become thick, garnish with chopped coriander and serve with piping hot boild rice

This kadhi pakodi is for RCI:HARYANA hosted by easycrafts at Simpleindiandood event started by Lakshmi of Veggie cuisine

VANKAYAPULUSU

INGREDIENTS:---
Vankaya(eggplant) ---- 1/4 kg 250 gms
Onion --- 1 big chopped
Tomato – 1 medium chopped
Tamarind --- 1small gooseberry size (about 5gms) or 1 tab sp tamarind pulp
Red chili powder --- 1 tea sp
Turmeric powder --- 1/2 tea sp
Salt to taste
Oil – 1 tab sp
Mustard seeds --- 1/2 tea sp
Cumin seeds – 1 tea sp
Fenugreek seeds --- 1/4 tea sp
Garlic – 3 cloves crushed and chopped finely
Red chilies --- 2 broken
Curry leaves a few
FOR POWDER:---
Chana dal --- 1 cup
Urad dal – 1 cup
Coriander seeds --- 3/4 cup
Cumin seeds --- 1 cup
Red chili powder --- 1 tab sp
Garlic cloves --- 6 peeled
Salt ---- 1 tab sp

METHOD:-----
Heat a fry pan and fry chana dal, urad dal, coriander, cumin seeds one by one till they turns in to light golden color in a very low flame and make a powder in a mixe or a blender with salt and red chili powder, garlic in to a coarse powder
Soak tamarind in water and extract the juice with 1 cup water or if you are using pulp just dilute the pulp in 1 cup water.
Chop onion and tomato very finely and wash and cut eggplant (vankaya) in to quarters for this select small purple eggplants(chinna vankayalu) wash and cut in to quarters just cut the eggplant till 3/4 keep the steam like that if you like or you can remove also that means you can check in side and keep the eggplant fill like that only.aply some salt in side the eggplant and keep a side
Now heat oil in a sauce pan add mustard seeds let them popup then add crushed garlic and cumin seeds, fenugreek seeds and curry leaves then add chopped onion and fry till onion become soft and then add tomato and cook till tomato become mashey now add turmeric powder, red chili powder, salt to taste stir for 2 min. then add eggplant cover and cook till eggplant s changes there color then add tamarid juice mix well cover and cook till raw smell of the tamarind disappears and eggplant cooked, this will take 10- 15 min. in a low flame
After 15 min. add 2 tab sp powder mix very slowly and cook for 5 more min. in low flame and switch off the stove and let it stand for 1/2 hour.
Serve with hot rice and pappad

BENDAKAYA PULUSU (OKRA IN TAMARIND GRAVY)

Bendakaya (okra) ---- 1cup cut in to 1 inch cubes
Onion --- 1 big finely chopped
Green chilies – 3 cut in to small pieces
Garlic – 3 cloves chopped finely
Tomato --- 1 medium finely chopped
Curry leaves – 10 – 12 leaves
Oil – 1 tab sp
Mustard seeds – 1/2tea sp
Cumin seeds --- 1 tea sp
Fenugreek seeds – 1/4 tea sp
Chana dal --- 1 tea sp
Urad dal – 1 tea sp
Red chilies --- 2 broken in to small pieces
Tamarind – small lemon size ( or 1 tab sp tamarind pulp)
Red chili powder – 1 tea sp
Turmeric powder – 1/2 tea sp
Freshly grinded coriander and cumin powder --- 1 tea sp
Salt to taste
Soak tamarind in water for 10 – 15 min. and extract juice with 1 cup water (or if you are using tamarind pulp dilute the pulp in 1 cup water)
Heat oil in a sauce pan add mustard seeds and let them popup then add chanadal, uraddal, cumin seeds, broken red chilies, fenugreek seeds, curry leaves fry for a sec.
Now add chopped onion and garlic and fry till onion become soft then add chopped tomato, green chilies and cook till tomato become soft.
Then add okra cubes add salt, red chili powder cumin and coriander powder mix once and let it cook on a low flame till okra pieces are 3/4 cooked stir in between if required sprinkle little water.
After okra pieces are 3/4 cooked add tamarind juice mix well and cook till raw smell of the tamarind disappears and gravy becomes thick(this gravy should be in a thick sambar consistency not so watery)
If you like add 1 tab sp grated jaggery now and cook for 1 sec. and remove from heat.
Serve hot with steamed rice and Muddapappu (plain tour dal cooked with salt and turmeric) and ghee
Enjoy your meal

DAPPALAM (MUKKALAPULUSU) RM 2 DAY -25

Dappalam or Mukkalapulusu is one of the famous dish we serve for festivals and for some occations. And to day it is time for my all time fav. Andhra dish. This one is a sweet and tangy stew with lots of vegetables(only Indian don't use carrot,coliflower cabbage, mooli,capsicum,potato traditionaly we use only vegetables like drumstic,brinjal,pumpkin,Andhra cucumber,sweet potato even we won't add onion and garlic to this) and with a little magic touch of jaggery and serve with hot plain rice and Muddapappu and Kachina neyyi .... oooh I can not waite Iam going to have it now mmmm.

Ingredients:---

Cucumber --- 1 small cut in to 1 inch pieces

Brinjal --- 4 no. cut into 1 inch pieces

Drumstick --- 1 no. cut in to 1 inch pieces

Pumpkin --- 1 small piece cut in to 1 inch pieces

Tomato --- 1 big chopped

Red chilli powder -- 1 tea sp

Turmeric powder --- 1 tea sp

Salt to taste

Jaggery --- 1 tab sp grated

Tamarind -- 1 big lemon sized(abou 5 gms or 1 tab sp Tamarind pulp)

For seasoning:---

Oil --- 1 tab sp

Red chillies -- 2 broken

Mustard seeds -- 1 tea sp

Fenugreek seeds -- 1/4 tea sp

Asafoetida -- 1/4 tea sp

A few curry leaves

METHOD:-----

Soak tamarind in water and extract juice with 1 cup water if useing tamarind pulp mix with 1tab sp tamarind pulp with 1 cup water.

cook all vegetables in 1 cup water with salt and turmeric till half cooked, then add tamarind water to the vegetables add red chilli powder mix well and cook till raw smell of the tamarind disappears and gravy becomes thick it will take about 10 - 15 min.

Now add jaggery mix well and cook 5 more min.

If you feel like gravy is not enough thick mix 1 tea sp rice flour in little water and add this to Dappalam in this stage.

Heat oil in apan add mustard seeds let them popup then add fenugreek seeds,asafoetida and curry leaves fry for few sec and add this to DAPPALAM.

Remove from fire and serve with rice and Muddapappu(cooked plain toor dal added little salt )and ghee and vadiyalu(vadagam, fryams sandige).

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Kamala 14)Roopa 15)Divya Kudua 16)Rekha 17)Divya M 18)Lakshmi 19)Raaga 20)Lakshmi Venkatesh 21)Sripriya 22)Viji23)Kamalika24)Pavani 25)Karuna 26)Roochi

MURUNGAKKAI KARA KUZHAMBU (DRUMSTICK IN TAMARIND GRAVY) RECIPE MARATHON 2 DAY 7

Ingredients:---
Drumsticks – 2no
Sambar Onion – 10—15
Garlic -5-6 cloves
Big Onion – 1 finely chopped
Tomato – 1finely chopped
grated coconut -1 tab sp
Tamarind – small lemon size
Sambar Powder – 1 heaped tab sp
Turmeric Powder – ½ tea sp
Gingelly Oil – 2 tab sp(or you can use sunflower oil also but gingely oil will give a better taste)
Mustard – ½ tea sp
Fenugreek – 1/4 tea sp
Red Chillies – 2
Bengal Gram Dhal – 1 tab sp
Curry leaves – few
Salt – to taste
Method:
Soak tamarind in water. Squeeze out the juice, add water and make 2 cups of tamarind water.
Cut the drumstick s into medium size pieces.
Chop tomato and onion very finely
peel the sambar onion and garlic.
In a sauce pan add one tea sp oil and add big onion pieces and fry till it turns transparent.
now Add tomato pieces and fry till the tomatoes mashed well. Add grated coconut and sambar powder and fry for two minutes. Remove and cool it. When it is cooled, grind to a fine paste.
Add the remaining oil to the same sauce pan When it is hot add mustard. When it popup, add bengal gram dhal, red chillies broken into pieces, curry leaves.
Then add fenugreek and fry till it turns light brown.
Add sambar onions and garlic fry well.
Then add drumstick pieces and fry for two to three minutes.
Add tamarind water along with turmeric powder. Bring to boil. Reduce the heat and cook till the drumstick become soft.
Now add the ground paste along with a cup of water and stir well. Allow to cook in very low flame for 5 to 8 minutes.


After grinding the coconut and tomato, you can wash the mixie with a cup of water and add that to the paste and make it semi liquid.
If you add this liquid, it will blend with the kuzhambu well.
You can also prepare this Kuzhambu with green banana, or in combination of brinjal, Drumstick, broadbeans.
Serve with hot plain rice and any poriyal(vegetable stir fry) I served with kovakka poriyal(tindora, kunduru,dondakaya).
And you can use this Kuzhambu as a side dish for idli,dosa,and pongal too.
1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Kamala 14)Roopa 15)Divya Kudua 16)Rekha 17)Divya M 18)Lakshmi 19)Raaga 20)Lakshmi Venkatesh 21)Sripriya 22)Viji23)Kamalika24)Pavani

సొరకాయ పులుసు &కాబేజీ పప్పు కూర BOTTLE GOURD IN TAMARIND SAUCE WITH CABBAGE STIR FRY

సొరకాయ పులుసు &కాబేజీ పప్పు కూర & అన్నం

This one is my fav combo.Ilove these two curries with hot plain rice wow that will be a heavenly feeling for me hope you all also enjoy my fav. comboFor Cabbage stir fry:- కాబేజీ పప్పు కూర

Cabbage chopped --11/2 Cup

tour dal cooked - 1/2 cup

greated coconut - 1/2 cup

Greenchillies - 3-5 slited

A few curry leaves

Oil -- 1 tab sp

mustard seeds -1/2 tea sp

cumin seeds - 1/2 tea sp

onion chopped - 1no

Heat oil in a pan add mustard seeds let them popup then add cumin seeds curry leaves, chopped onion , green chillies and fry for 2 min.

Then add chopped cabbage, salt to taste, turmeric powder cover and cook for 5-8 min,

then open and fry for 5 more min and add cooked dal and coconut and stir fry for 3 min. and remove from heat and serve with rice and any tangy curry

సొరకాయ పులుసు (Bottle gourd in tamarind sauce)

Bottle gourd - 1 no

onion -1 finelly chopped

Tomato -1 finely chopped

green chillies -3

Red chili powder - 1 tea sp

turmeric powder - 1/2 tea sp

Salt to taste

Jaggery(grated) --1 tab sp

Coriander &cumin seeds powder - 1tea sp (freshly ground)

Oil --1 tab sp

Mustard seeds - 1/2 tea sp

cumin seeds --1/2 tea sp

fenugreek (menthi )seeds --1/4 tea sp

Asafoetida -1/2 tea sp

uard dal -1 tea sp

a few curry leaves

Tamarind --a lemon sized(aprx.10-15 gms) soak in hot water and extract juice with 1/2 cup of water

Remove the skin of bottle gourd wash and cut in to the equal pieces(1inch)

cook with little water for 5-7 min.

now add tamarind juice, salt, turmeric powder and let it cook for 5 more min.

Then add red chilli powder, coriander&cumin powder,jaggery let it cook

In the same time heat oil in other pan add mustard seeds let them popup then add cumin seeds, uarddal,asafoetida,curry leaves then add chopped onion and fry till onion become soft then add chopped tomato let tomato cook till soft then add this to bottle gourd and let it cook for 15 min. more or till gravy becomes thick like a stew (If you want a thin gravy you can add 1/2 cup more water with tamarind juice)

Remove from heat and serve hot with plain rice and plain dal

This will taste better on the next day

And very well go with curd rice

vankaya-munakkaya pulusu[brinjal and drumstick in tamarind sauce]

This is a good choice for pongali[pongal].Very testy and also well go with plain rice and dosas and idlis also.Every time we make coconut chutney for idlis and dosas for a change we can make this Ilike this one as a side dish for parathas also.

INGRDIENTS:-

250 gms--brinjal

1no--drumstick

1big-onion

1medium-tomato

1tesp-chilli powder

1/2tesp--coriander powder

1/2tesp-cumin powder

1/2tesp-turmeric powder

salt to taste

50 gms tamarind

1/tesp-mustard seeds

1tesp-uard dal

1tesp-cumin seeds

1/4tesp-menthi seeds[fenugreek seeds]

3 cloves-garlic chopped

afew curry leaves

1tebsp-oil

METHD:-

1.cut each brinjal in to 4 peaces and drumstick into 1inch peaces.

2. choope onion amd tomato and keep a side

3.soak tamarind in water and extract juice with 1cip of water

4.heat oil in sauce pan add mustard let it popup then add cumin seeds,menthi seeds uard dal. chopped garlic and cury leaves

5.now add chopped onion fry till soft then add chopped tomato and coriander powder,cumin powder,turmeric powder,chillipowder and salt mix well and let it cok till oil comes out

6.now add drumsrtick peaces sprinkl 1tebspwater cover and let it cook for 5mins.

7 now open and add brinjal peaces mix once and add tamarind juice and let it cook till the raw smell of the tamarind will disappears and sauce become little thicker means it will take 15-20 mins.in a low flame

my nanamma [grand mother]she use to add 1tebsp-cooked and mashed toor dal to make thick to this some times Iwill do that but now I did'int add toor dal if you want you can add

serve with pongali,dosas,idlis or plain rice.This will tastes better next day,withcurd rice