Pakoda Pulusu (Curry with Pakodas)
A mouth watering side dish either served as a side dish or as a snack. Crunchy pakodas made softer due to the pulusu taste absolutely delightful when eaten with rice. One of the easiest and best dishes to make.
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Sorakaya Kura (Bottle Gourd Curry)
A delicious side dish which is packed with healthy ingredients and a favorite in our family. Not easily available in Indian restaurants but one of the best Indian dishes to make.
Channa Dal and Drumstick Curry
This is more flavorful variant of the everyday Sambar. A sumptuous mixture of cooked channa dal and drumstick with tangy tamarind and cinnamon with a spicy paste of coconut, onions and spices, and tempered with a traditional mix of coriander seeds and poppy seeds. Goes best with rice and is a delectable family meal in the Indian subcontinent.
Chenna Dal Drumstick Curry
A sumptuous mixture of Channa dal and Drumstick curry to create a mind blowing mixture of sambar.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Ingredients
- 3/4 glass Dal (Need to be soaked first)
- 4 tsp Coriander Seeds
- 2 tsp Poppy Seeds
- 2 tbsp Dry Coconut (Desiccated)
- 4 cloves Garlic
- 3 Drumsticks (cut into 2 inches each)
- 1/4 Cup Tamarind Juice
- 1 Onion
- 2 Cloves
- 4 small pieces Cinnamon
- 5 tsp Oil
Instructions
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((BE SURE TO SOAK THE DAL FOR HALF HOUR BEFORE BOILING))
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First boil the dal in low heat for 5 min and keep aside.
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Fry Coriander and Poppy seeds with Coconut before grinding them.
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Add garlic to this mixture to make a ground paste.
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Add the following in a pan:
Oil
Cloves
Cinnamon
Onions
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Add the ground paste to the above and fry for some more time.
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Then add the following:
Drumsticks
Dal
Tamarind Juice
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Cook till the drumsticks are done. (Usually in cooker for 3 min, otherwise in pan for 10 min)
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Add water as needed when boiling.
(BE SURE TO MAINTAIN THE CONSISTENCY OF SAMBAR)
Pala Munnakaya (Drumstick curry with Milk)
A very pleasurable vegetable mixed with the right amount of milk to give rise to a unique Indian dish which has a marvelous taste and one of my favorites.
Majiga Pulusu (with Butter Milk)
A very popular stew in the households of Andhra Pradesh and Telangana. Can be useful to make if you have a lot of curd left which has turned sour. One way of recycling and prevent wastage of our dairy product.
Sambar Powder (Sarkar Style)
Sambar Powder
A mixture of ingredients that are powdered to make sambar powder. A spice essential in making sambar. Sambar powder is the main ingredient that gives sambar its special flavor and taste. In my opinion it is the worlds best spice mixture. Also called 'Kura Karam'.
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Ingredients
- 1 Kg Dry Red Chillies
- 1/4 Kg Coriander Seeds
- 50 gm Jeera (Cumin)
- 10 gm Fenugreek Seeds
- 1/4 Kg Garlic Cloves
- 1/2 Kg Salt
- 100 gm Turmeric
Instructions
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First you slightly roast the following SEPARATELY in low heat:
Red Chillies (2 to 3 min)
Coriander Seeds (1 min)
Jeera (1 min)
Fenugreek Seeds (1 min)
Till a light smell is emitted from each as they are roasted.
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Then you add all of the above and grind them into a fine powder in a mixer grinder
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Can be kept in a cool dry place for 2 to 3 months and if kept refrigerated, it can stay much longer.
Mamsam Pulusu (mutton curry)
Mamsam Pulusu (mutton curry)
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Ingredients
- 1 kg Mutton (with bone)
- 2 Onions big (finely chopped)
- 2 Tomatoes big (finely chopped)
- 6 Green Chillies (slit into two)
- 3 tsp Salt
- 2 tsp Chilli Powder
- 3 tsp Corriander Powder
- 6 tbsp Desiccated Coconut
- 8 Garlic Cloves
- 2 inch Ginger Piece
- 4 Cloves
- 6 Cinnamon (small pieces)
- 1/2 cup Corriander Leaves (finely chopped)
- 1/2 cup Curds
Instructions
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Take the mutton in a bowl and wash it thoroughly. Then put in a cooker and put it on low flame till all the water from the mutton gets evaporated.
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Take a pan add oil after it is heated add cloves, cinnamon and onion pieces and saute for sometime then add chillies and fry till the onions are light brown. Now add turmeric, chilli powder, salt and corriander powder saute for 1 min then add the tomatoes and let them fry for sometime
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Meanwhile grind the desiccated coconut, garlic and ginger into a smooth paste and add this paste to the pan after the tomatoes are mushy. Keep frying for 2 to 3 minutes.
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After the water from the mutton has evaporated add masala from the pan and keep stirring it and fry for another 3 minutes.
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Now pour a glass of water to the dish. you can add some more water if too thick. Then put the lid on with the weight. when the whistle blows lower the flame to sim and cook for 15 minutes. then switch off the stove.
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Wait for 10 minutes till the pressure in the cooker decreases. then transfer the curry into a dish garnish with corriander leaves and serve hot.
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Tastes good with pulav, fried rice, chappaties. Great combination with dosas also
