Vadiyalu Pulusu

Tags

Andhra Recipes, Veg Curries

This pulusu is made with Minappappu Vadiyalu/Urad Wadia. You need a little harder vadiyalu to make this curry, if not they’ll get soggy.  I made this curry with homemade vadiyalu. You can use store bought ones too.

This pulusu is very much similar to Guddu Pulusu/ Egg gravy but a veg version.

Preparation Time: 10 minutes

Cook Time : 25 minutes

Serves : 5-6

Ingredients:

Vadiyalu : 3/4 cup

Onion : 2 large chopped

Green chilli : 1 slit

Turmeric : 1/2 teaspoon

Red Chilli powder : 2 teaspoons

Salt to taste

Jeera powder : 1/2 teaspoon

Coriander powder : 1/2 teaspoon

Tamarind pulp : 1 tablespoon

Jaggery : 2 tablespoons

For Tempering:

Oil : 2 tablespoons

Urad dal : 1 teaspoon

Dry red chilli : 1 broken

Jeera/cumin : 1/2 teaspoon

Mustard seeds : 1/2 teaspoon

Curry leaves : 1 sprig

Instructions:

Heat oil for deep frying, fry the vadiyalu till golden brown, strain and keep them aside.

Heat oil in a pan, add ingredients listed under for tempering except curry leaves and fry for 1 minute or until the seeds start to splatter.

Add curry leaves, onion, green chilli and saute until the onions turn translucent.

Add salt, red chilli powder, turmeric, fried vadiyalu and cook for 5 minutes.

Add 1 1/2 cups water, tamarind extract and bring it to a boil. Add jaggery and cook for another 3-4 minutes.

Once the curry is thickened a little, turn off the stove, garnish with coriander leaves and serve hot with rice or roti.

 

 

 

 

Jackfruit Seeds Fry

Tags

30 minutes or less, Andhra Recipes, Veg Curries

Jackfruit is an exotic fruit grown in tropical regions and it is a native fruit in South India. It has a lot of health benefits. The raw fruit is usually used as a meat substitute, seeds are edible in the fruit and has several health benefits. The ripen fruit is eaten raw or used to make desserts, ice creams etc.,

This Fry is made with the Jackfruit seeds. I used the seeds from ripen fruit but seeds from the raw fruit can be used. Boiling or pressure cooking the seeds give them a little softer texture where the white layer can be peeled off and cut to desired shape. These seeds can be consumed directly at this point or can be made into a fry or curry.

Preparation Time: 15 minutes

Cook Time : 10 minutes

Serves : 2-3

Ingredients:

Jackfruit seeds : 35

Turmeric : 1/4 teaspoon

Red chilli powder : 1 teaspoon

Coriander powder : 1/2 teaspoon

Salt to taste

For Tempering:

Oil : 2 tablespoons

Chana dal : 1/2 teaspoon

Urad dal : 1 teaspoon

Cumin seeds : 1/2 teaspoon

Mustard seeds : 1/2 teaspoon

Dry red chilli : 1 broken

Curry leaves : 1 sprig

Instructions:

After the seeds are separated from the fruit, let them air dry for 1 day. Peel the outer layer.

In a bowl, add some salt, seeds, 3/4 cup water and pressure cook for three whistles.

Once the pressure releases, take the seeds, peel the outer layer, cut the seeds into desired shape and keep aside.

Heat oil in a pan, add all the ingredients listed under for tempering except curry leaves and fry them until they turn golden brown and seeds start to splatter. Add curry leaves, cooked seeds and sauté for 1 minute.

Add turmeric, red chilli powder, salt, coriander powder, toss well and cook for another 8-9 minutes.

Serve with rice and rasam or eat as is.

 

 

 

Ghee Karam Dosa

Tags

Andhra Recipes, Breakfast dishes

Dosa is a popular breakfast from South India. Dosa is a such a versatile dish that can be made with various filling or toppings. Ghee Karam Dosa is made with ghee, red chilli pickle as a topping.

Preparation Time : 5 minutes

Cook Time : 3 minutes

Makes : 2 dosas

Ingredients :

Dosa Batter : 1 cup

Red Chilli Pickle : 2 teaspoons

Ghee

Instructions:

Heat a dosa tawa, pour a large laddle full of batter on the tawa, smear 1 teaspoon pickle and add 1 teaspoon of ghee. Let it roast until the sides lift and dosa turns golden brown.

Take it off the stove and serve immediately. No sides are needed with this dosa.

Chicken Keema Curry

Tags

30 minutes or less, Andhra Recipes, Chicken Recipes, One pot dishes

This is a simple to make curry that goes well with rice or roti. Chicken keema is minced chicken. It hardly takes 20 minutes to prepare the dish.

Preparation Time: 5 minutes

Cook Time : 15 minutes

Serves : 3-4

Ingredients :

Chicken keema : 450 grams

Onion : 1 large chopped

Ginger garlic paste : 1 teaspoon

Tomato : 2 medium chopped

Red chilli powder : 1 1/2 teaspoons

Chicken masala or garam masala : 1 teaspoon

Turmeric : 1/2 teaspoon

Salt to taste

Oil : 2 tablespoons

Method:

Heat oil in a pan, add onions and saute until they turn translucent.

Add ginger garlic paste and saute for 1 minute. Add tomatoes and cook until they turn mushy.

Add the chicken, red chilli powder, masala, salt, turmeric, mix well and cook for 5 minutes.

Stir and separate any chunks and cook for another 5 minutes.

Turn the stove off and serve hot with rice or roti.

 

Andhra Chicken Curry – 3

Tags

Andhra Recipes, Chicken Recipes

Chicken curry is a versatile dish. Depending on the area where you are from in Andhra, the ingredients especially masalas that goes in the curry change. I already posted two varieties. Please do check Andhra Kodi Kura/ Chicken Curry and Chicken Curry 2- Andhra Style.

This Chicken curry has fresh ground spices made with coconut as the base which brings a lot o flavour to the dish.

Preparation Time: 10 minutes

Cook Time : 30 minutes

Serves : 3-4

Ingredients:

Chicken : 1/2 kg

Cumin : 1 tablespoon

Curry leaves : 2 sprigs

Onions : 2 large finely chopped

Green Chillies : 2 slit

Ginger garlic paste : 1 tablespoon

Turmeric : 1 teaspoon

Red chilli powder : 2 teaspoons

Coriander powder : 1 teaspoon

Garam masala : 1 tablespoon

Cilantro/coriander leaves : to garnish

Salt to taste

For masala:

Coconut : 3 tablespoons (fresh or dry)

Poppy seeds/gasagasalu : 1 tablespoon

Cloves : 4

Cardamom : 2

Coriander seeds : 2 tablespoons

Cinnamon : 2 inch stick

Method:

Take all the ingredients listed under for masala in a pan and dry roast for 2 minutes. Turn off the stove and let them cool.

Heat 3 tablespoons of oil in a pan, add cumin seeds and let them splatter. Add curry leaves, onion, green chillies and saute for 4 minutes or until the onion turns golden brown.

Add ginger garlic paste and saute for 30 seconds. Add chicken, turmeric, coriander powder, garam masala, salt, red chilli powder, stir well and cook for 5 minutes or until the chicken is no longer pink.

In the meanwhile, take the dry roasted ingredients and make a paste by adding 1/4 cup of water.

Add the ground paste to the chicken, add 1 cup water, stir well and close lid. Cook for 10 minutes.

Take the lid off and stir and cook the chicken till you can see oil on the top.Turn off the stove, transfer the curry into a serving dish, garnish with cilantro and serve with rice or roti.

 

 

 

Andhra Vankaya Fry/Eggplant Fry

Tags

30 minutes or less, Andhra Recipes, Veg Curries

This Vankaya Fry is my grandma’s recipe. Fresh, small long Vankaya is used to make this dish. Being in US for all these years, I could never get my hands on them. Now, that I’m in India, I got fresh veggies from my farm and was so trilled to see these vankayalu. The fry is made with simple ingredients.

Preparation Time : 10 minutes

Cook Time : 15 minutes

Serves : 3-4

Ingredients :

Eggplant / Vankaya : 1/2 kg

Onion : 1 large sliced

Green chillies : 3 slit

Curry leaves: 1 sprig

Ginger garlic paste : 1 teaspoon

Turmeric : 1/2 teaspoon

Iguru Karam : 2 teaspoons

Coriander powder : 1/2 teaspoon

Salt to taste

Roasted Peanuts : 1/2 cup crushed

For Tempering:

 Chana dal : 1 teaspoon

Urad dal : 1 teaspoon

Cumin : 1/2 teaspoon

Mustard seeds : 1/2 teaspoon

Dry red chilli: 1 broken

Method:

Cut the eggplant into 2 inch pieces and put them in salt water.

Heat oil in a pan add all ingredients listed under for tempering and fry until the dals turn golden brown.

Add curry leaves, onions, green chillies and sauté for 2-3 minutes or until the onions turn translucent. Add ginger garlic paste and sauté for 30 seconds.

Add eggplant, turmeric, salt, stir to combine and cook for 5 minutes. Add crushed peanuts, stir to combine, close lid and cook for another 5 minutes.

Take the lid off, add Iguru Karam, coriander powder, stir well and cook for 2-3 minutes or until the eggplant is completely cooked.

Serve hot with rice or roti.

 

Almond Bajra Poori

Tags

Andhra Recipes, Breakfast dishes, Tiffins

Poori is an Indian bread that is deep fried and normally served as breakfast or light meal. It is served with a curry. This Almond Bajra Poori is made with Almond flour, Bajra flour and Gluten free flour. This poori puffs up really nice like the ones with wheat flour but much healthier. It takes very less oil to cook so you can eat poori guilt free.

Preparation Time : 10 minutes

Cook Time : 2 minutes per poori

Serves : 3-4

Ingredients :

Almond Flour : 1/2 cup

Bajra Flour : 1/2 cup

Gluten free flour : 1/2 cup

Salt : 1 teaspoon

Method:

Take all the ingredients in a bowl, gradually add water and knead it into a firm yet pliable dough. Let the dough rest for 10-15 minutes.

Heat oil for deep frying.

Make a golf ball sized balls from the dough. Roll them into thin disks and slowly drop one disk at a time in the oil.

Cook the poori until it turns golden brown on both sides. Take the poori and place it on a plate lined with paper towel.

Serve hot with your choice of curry.