Besan Curry With Vegetables
Very tasty with puri can also be eaten with chappaties and dosas.
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Shyamagada Chintapadu Pulusu (Colocassia and tamarind curry)
Shyamagada Chintapandu Pulusu
A curry made of Colacassia and tamarind juice. have to taste this. Favourite of the Nellore people.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Ingredients
- 1/2 kg Colacassia
- 2 Onions big
- 2 lemon sized balls Tamarind
- 3/4 tsp Turmeric
- 1/2 tsp Fenugreek Powder
- 3 tsp Chilli Powder
- 2 tsp Salt
- 6 Curry Leaves
- 4 tbsp Oil
Instructions
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Take a vessel and wash the colacassia in water throughly. Then put them in the cooker and boil for 1 whistle and switch off. Let it cool then throw away the water and remove the skin from the colacassia and put the colacassia aside in a plate. cut them into even pieces.
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Now take a flat bottomed thick vessel put the oil add the seasoning( 1/2 tap mustard, 1/2 tsp sesame, 1 tsp each of urad and channa dal) add curry leaves when they splutter add onion paste( the two onions should be grinded to a paste), you can paste them in grinder.
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Add turmeric, salt, chilli powder and fenugreek powder and fry till the masala turns golden now add colacassia pieces and fry for 2 to 3 minutes stirring continuously. Then add tamarind juice and cook for 15 minutes on low flame and switch off and garnish with corriander leaves. If using cooker then 2 whistles is enouugh. Enjoy hot hot with rice chapathi.
Chole (Shruthi’s)
Easy dish with channa. Packed with proteins and B vitamins. Wonderful with rotis, baturas, chappaties or even with plain pulkas. Goes well with puris and breads too.
Vegetable Kurma
Vegetable Kurma
Kurma is a thick soup with vegetables and ground spices. healthy and tasty. Can be cooked with any vegetable.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Ingredients
- 1 Whole coconut (grated)
- 2 tbsp Poppy Seeds
- 2 Tomatoes (Big)
- 1 Onion ( Big)
- 5 cloves
- 2 Cinnamon big pieces
- 21/2 tsp Ginger Garlic Paste
- 2 tsp Salt
- 1/2 tsp Chilli Powder
- 1/2 tsp Turmeric
- 2 Potatoes small
- 6 pieces Cauliflower florets
- 1/2 cup Peas
- 3 tbsp Oil
Instructions
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Grind the grated coconut, poppy seeds and keep aside.
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Take a pan or cooker put the oil add the clove and cinammon pieces, add onion pieces and ginger garlic paste and fry till they get brown they give out a yum smell now add chilli powder, turmeric and salt and fry for 1 minute.
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Then add masala and tomato and potato pieces and cook for 5 minutes keep stirring. Always put on a low flame. Now add cauliflower and peas also add water to make sambar consistency and cook 5 minutes after the whistle if using pressure cooker and then switch off.
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If using a pan add a little more water and cook till vegetables are cooked. It may take 10 to 15 minutes. couliflower cooks faster so people might like to add it in the end.
Nuna Vankaya(Tilakama’s)
Brinjal Gravy Curry, speciality of south India. A delica.cy of Andhra Pradesh
Pachimerapakayala kura (Mirchi Curry)
Mirchi ka Salan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Ingredients
- 10 Fat Chillies
- 1 tsp Ginger Garlic Paste
- 2 tsp Corriander Powder
- 2 tsp Sesame seeds
- 1/4 tsp Cummin seeds
- 1/6 tsp Fenugreek seeds
- 2 Onions fried
- 2 tbsp Coconut Powder
- 4 tbsp groundnuts fried
- 1/4 cup tamarind juice
- 1/2 tsp turmeric
- 3/4 tsp Chilli powder
- 3/4 tsp salt
Instructions
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First we have to grind the masala for the gravy.
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Fry the cummin, fenugreek and sesame seeds a bit. The onions and groundnuts also should be fried before grinding.
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Then grind all the above ingredients except chillies and tamarind juice.
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Now take a pan put 4 to 5 tsp oil, the more oil the more tasty. Put ginger garlic paste, turmeric(1/2tsp), chilli powder, salt fry for sometime then add the masala and fry till the oil comes up.
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Then add green chillies which were fried now add tamarind juice and water 1/4 glass and cook for 20mts on low flame and when the curry has gathered close switch off and serve with rice or chappaties.
Ridge Gourd with Cashew Nuts (Beerkaya Jeedipappu Kura)
A summer vegetable which is healthy and rich in nutrients made into a curry with an added cashew flavor to create a delightful tasting Indian dish.
