Cluster Beans Curry (Goruchikkudu Kura) Andhra Cuisine

 

           This is an amazing Cluster Beans Curry in an Andhra style. It turned out very delectable and tasted awesome with chapattis. A little bit of sambar powder gave a nice punch to this simple vegetable dish. Some idli podi will also do wonders to this simple recipe. You can relish it as a side dish with rice or chapattis. So check out a step by step pictorial recipe to prepare this no-fuss curry. 

• 250 gms. cluster beans. chopped into 1" pieces
• 2 tbsp. oil
• 2 dry red chilies
• 1 tsp. mustard seeds
• 1 onion, sliced
• 3-4 garlic cloves, sliced
• 2 green chilies, chopped
• 1 sprig curry leaves
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric
• 1 tsp. red chili powder
• 1 tbsp. sambar powder
• 1 tsp. coriander leaves, chopped

         Steam the cluster beans for 5 minutes or till they are fork tender. Keep aside. 

         Heat oil in a pan and temper with mustard seeds and dry red chilies.

         After it stops spluttering, add the onion, garlic, green chilies, curry leaves, turmeric powder and red chili powder. Sauté till they turn light brown. 

          Then add the steamed cluster beans and salt to taste. Stir fry on a low flame for 2-3 minutes. 

         When done, add sambar powder and chopped coriander leaves. Give it a mix and enjoy as a side dish with rice or chapattis. 

Steam the cluster beans for 5 minutes or till they are fork tender. Keep aside. 

           Heat oil in a pan & temper with mustard seeds & dry red chilies.

After it stops spluttering, add the onion, garlic, green chilies, curry leaves, turmeric powder & red chili powder. Sauté till they turn light brown. 

Add the steamed cluster beans & salt to taste. Stir fry on a low flame for 2-3 minutes. 

  When done, add sambar powder & chopped coriander leaves. Give it a mix.

                     Enjoy as a side dish with rice or chapattis. 

Green Papaya Curry - South Indian Style

 

         This is an easy version of the Green papaya curry cooked in Andhra style. Steam them before hand to save time and then a bit of tempering and a sprinkle of sambar powder is all that takes to dish out this wonderful delicacy. You may also add some lime juice for a bit of a tang. Enjoy with steamed rice or as a side dish with roti,  paratha or curd rice. So check out the step by step pictorial recipe to prepare my version of this amazing dish. 

          There are many uses of green papaya. It can be used to make a curry (both dry and with gravy), made into a salad or simply have it boiled in a Bengali style with rice, mustard oil, salt, green chilies and coriander leaves. Here I prepared in an Andhra style, which can be enjoyed either with chapatis or as a side dish with curd-rice.

• 1 medium Green Papaya, chopped
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/4 tsp. asafoetida 
• 1 sprig curry leaves
• 2 dry red chilies
• 1 tsp. urad dal (split black gram)
• 1 onion, sliced
• 4-5 garlic cloves, sliced
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. sambar powder
• 1 tsp. coriander leaves, chopped

             Steam the papaya for 8-10 minutes or till soft and keep aside. 

            Heat oil in a pan and temper with mustard seeds, red chilies, urad dal and chana dal. Sauté till the dals changes color.

            Add the onion, curry leaves, garlic, salt and turmeric powder. Sauté till light brown. 

           Now add the papaya and continue to sauté for 4-5 minutes on a low to medium flame.  

           When done, sprinkle the sambar powder and give it a stir. 

          Garnish with chopped coriander leaves and serve with steamed rice or as a side dish with roti or paratha. It also goes well as an accompaniment with curd rice. 

       Steam the papaya for 8-10 minutes or till soft & keep aside.

Heat oil in a pan & temper with mustard seeds, red chilies, urad dal & chana dal. Sauté till the dals changes color. 

                 Add the onion, curry leaves, garlic, 

                   salt & turmeric powder. 

                 Sauté for 2-3 minutes till they turn light brown.

Now add the papaya & continue to sauté for 4-5 minutes on a low to medium flame.  

          When done, sprinkle the sambar powder & give it a stir. 

Garnish with coriander leaves & serve with steamed rice or as a side dish with roti or paratha. 

            It also goes well as an accompaniment with curd rice. 

Bottle Gourd Chutney (Sorakaya Pachadi - Andhra / Telangana Cuisine)

 

         Bottle Gourd Chutney or Sorakaya Pachadi in the local Telugu lingo is a very delicious chutney that is full of flavors. Thinly sliced bottle gourd is sautéed along with garlic, green chilies and a handful of coriander leaves. It is then coarsely ground and tempered with mustard seeds, urad dal, asafoetida and curry leaves. Roasted sesame, roasted peanuts and fresh grated coconut can also be added for enhanced flavor. 

         

           This simple and easy to prepare Pachadi is best relished with hot steamed rice-ghee combo, with chapatis, as a spread on toasts / parathas, with any South Indian breakfast like idli, dosa, vada, and finally as a dip along with some vegetable crudités or chips. So check out the step by step pictorial recipe to prepare my version of this amazing chutney

• 1 medium size bottle gourd
• 1 tbsp. oil
• 1 tsp. cumin seeds
• 5-6 garlic, chopped
• 2-3 green chilies, chopped
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• handful of coriander leaves, chopped
• 1 tsp. lime juice

Tempering - 

• 1 tbsp. oil
• 1 tsp. mustard seeds
• 1 dry red chili
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tsp. urad dal

          Peel the bottle gourd and slice them. Soak in water to prevent from discoloration. 

          Heat oil in a pan and temper with cumin seeds. Sauté for a few seconds. 

          Add the chopped garlic and green chilies. Sauté till light brown.

          Now add the sliced bottle gourd, salt to taste, turmeric powder and roasted coriander powder. 

          Mix everything well and cook, covered till it is tender. Sprinkle water at times if needed.

          Add the chopped coriander leaves and continue to sauté for a minute. Switch off the flame and keep aside to cool down. Then blend coarsely in a mixer grinder. 

          Tempering - Heat oil in a pan and temper with mustard seeds, dry red chilies, curry leaves, urad dal and asafoetida. Sauté for a few seconds.

          Then add the coarsely ground paste and stir fry for 4-5 minutes. 

          When done, switch off the flame and add lime juice. Serve with hot steamed rice, paratha or chapatti. 

Peel the bottle gourd & slice them. Soak in water to prevent it from discoloration. 

       Heat oil in a pan  temper with cumin seeds. Sauté for a few seconds. 

                Add the chopped garlic & green chilies. Sauté till light brown.

Add the sliced bottle gourd, salt to taste, turmeric powder & roasted coriander powder. 

Mix everything well & cook, covered, till it is tender. Sprinkle water at times if needed.

Add the chopped coriander leaves & continue to sauté for a minute. Switch off the flame && keep aside to cool down. Then blend coarsely in a mixer grinder. 

Tempering - Heat oil in a pan & temper with mustard seeds, dry red chilies, curry leaves, urad dal & asafoetida. Sauté for a few seconds.

Then add the coarsely ground paste & stir fry for 4-5 minutes. When done, switch off the flame & add lime juice. 

                  Serve with hot steamed rice, paratha or chapatti. 

Chamagadda Pulusu (Colocasia / Arbi / Taro Root Curry - Andhra / Telangana Cuisine)

 

          Chamagadda Pulusu is an authentic and a very popular Andhra / Telangana recipe of Colocasia / Taro Root cooked in a spicy and tangy gravy. This classic regional dish is worth a try and it makes for a perfect side dish. You can adjust the chilies and the tamarind according to your preference. A little bit of jaggery is sometimes added to balance the taste. However, I skipped it.

          This dish is simply divine and so comforting. It is a very simple recipe, but tastes yummy and goes well with rice and some ghee drizzled on the top for a nice comfort meal. So check out the step by step pictorial recipe to prepare this regional delicacy.

• 500 gms. Colocasia / Arbi
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 1 tsp. urad dal
• 1 tbsp. chana dal
• 1 onion, chopped
• 3-4 garlic cloves, sliced
• 2-3 green chilies, slit
• 1 sprig curry leaves
• 1 tomato, chopped
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. tamarind paste mixed with 1/2 cup water
• 1 tbsp. coriander leaves, chopped

          Pressure cook the arbi in enough water for 2 whistles. When it is cool enough to handle, peel and cut into cubes. Keep aside. 

          Heat oil in a pan and temper with mustard seeds, cumin seeds, fenugreek seeds, urad dal and chana dal. Sauté till it stops spluttering.

         Now add the onion, garlic, green chilies and curry leaves. Sauté till light brown. 

         Add the chopped tomato and all the dry spices (except salt). Mix well and stir fry for a minute.

         Then add the tamarind water, followed by the boiled arvi and salt. Combine everything well. 

          Add 1 cup water and simmer on a low flame for 4-5 minutes or till the gravy thickens. 

          Garnish with chopped coriander leaves and serve with steamed rice with a drizzle of some ghee.

Pressure cook the Colocasia in enough water for 2 whistles. When it is cool enough to handle, peel & cut into cubes. Keep aside. 

Heat oil in a pan & temper with mustard seeds, cumin seeds, fenugreek seeds, urad dal and chana dal. Sauté till it stops spluttering.

Now add the onion, garlic, green chilies & curry leaves. Sauté till light brown. 

Add the chopped tomato & all the dry spices (except salt). Mix well & stir fry for a minute.

                 Then add the tamarind water, 

              followed by the boiled arbi and salt. Combine everything well. 

Add 1 cup water & simmer on a low flame for 4-5 minutes or till the gravy thickens. 

                    Garnish with chopped coriander leaves.

                 Serve with steamed rice with a drizzle of some ghee.