Yam Stir Fry (South Indian Style)

         An easy stir fry dish of Yam cooked with a tempering of mustard seeds, curry leaves, asafoetida, urad dal (split black gram) and green chili and finishing off with a sprinkle of sambar powder for an authentic South Indian flavor. Not to forget a dash of lime for a tangy taste.

          The chili powder can be adjusted according to individual taste. Best had as a side dish with either rice-dal / curd-rice combo or with chapattis. I like to have simply mixed with plain steamed rice along with papad.

• 300 gms. yam, cut into small cubes & boiled
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tsp. urad dal (split black gram)
• 1 green chili, chopped
• pinch of asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 - 1 tsp. red chili powder
• 1 tsp. sambar powder
• lime juice to taste
• coriander leaves to garnish

         Heat oil in a non-stick pan and temper with the mustard seeds. After it stops crackling, add the urad dal, asafoetida, green chili and curry leaves.

         Sauté for a few seconds till the dal changes color. Add the boiled yam cubes, salt, turmeric powder, red chili powder and sambar powder.

         Sauté on a low flame for 1-2 minutes. Switch off the flame and add the lime juice. Mix well and serve, garnished with coriander leaves.

Spicy Chana Dal Fry (Bengal Gram Lentil - Andhra Style)

          This is a spicy and a tangy Chana Dal Fry in Andhra style. I have used some sambar powder and red chili powder to make it spicy. You can also add Kura Karam Powder (instead of red chili powder) which is very popular in the region. For the tangy flavour tamarind juice can also be used. It goes very well with steamed rice or as a side dish with chapattis. So check out the step by step pictorial recipe to prepare it.

• 1 cup chana dal (Bengal gram lentil), soaked for an hour
• 2-3 tbsp. oil
• 1 tsp. musatrd seeds
• 1 sprig curry leaves
• 2 dry red chilies, broken into half
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 3-4 garlic flakes, chopped
• 1 tomato, chopped
• 1 tsp. red chili powder
• 1 tsp. sambar powder
• Juice of half a lime
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander leaves, chopped

          Wash the soaked dal well and boil in 2 cups of water for 4-5 whistles. keep aside.

          Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the asafoetida and garlic. Sauté till the garlic changes colour.

          Add the onions and curry leaves. Fry till light brown in colour. Add the tomatoes and sauté till the oil separates. 

          Then add the turmeric powder, sambar powder and red chili powder. Mix well and add the boiled dal and salt.

          Simmer on low to medium flame for 3-4 minutes. Add lime juice and mix well. Your Spicy Chana Dal Fry is ready. Serve, garnished with coriander leaves.

                                     

                    Temper oil with dry chilies & mustard seeds. Sauté till it stops spluttering.

                               Add garlic & asafoetida. Sauté till garlic turns pink.

                                Add onion & curry leaves, Sauté till light brown.

                                Add tomatoes & sauté till mashed up.

                           Add turmeric powder, sambar powder & red chili powder & fry.
                                      

                                Add boiled dal & salt. Simmer on a low flame.

                          Add lime juice & mix well. Garnish & serve with rice or chapattis.
                                 

Tindora Masala (Ivy Gourd Curry - Andhra / Telangana Style )

          Tindora is very popular down South, especially in Andhra & Telangana. I prepared this dish with a tempering of mustard, curry leaves and asafoetida and finished it off with a combination of spices like, coriander-cumin powder, sesame seeds and red chilies. I used lime juice instead of tamarind for a tangy taste. It goes well with chapattis or as a side dish with sambar-rice, curd-rice or dal-chawal. So check out the step by step pictorial recipe to prepare it.

• 300 gms. Tindora, slit lengthwise into four pieces
• 2 tbsp. oil
• 1 tsp. mustard seeds 
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1" ginger, chopped
• 1 sprig curry leaves
• 4-5 dry red chilies
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. sesame seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

          Pressure cook the Tindora pieces for 3-4 whistles. Do not add any water to the tindora. 

          Dry roast the coriander seeds, cumin seeds, red chilies and sesame seeds for a few seconds. Set aside to cool and then grind them to a coarse powder. 

          Heat oil in a pan and temper with the mustard seeds and asafoetida. After it stops spluttering, add the onion, garlic, ginger and curry leaves. Sauté till light brown.

          Add the boiled tindora, salt and turmeric powder.  Cook, covered for 4-5 minutes and stir at intervals. 

          Now add the ground spice mix and mix well. Stir fry for a minute more. Switch off the flame. 

          Add lime juice and coriander leaves and give it a stir. take off the fire. Serve as a side dish with rice or chapattis. 

                    Heat oil in a pan & temper with the mustard seeds and asafoetida. After
                    it stops spluttering, add the onion, garlic, ginger & curry leaves. Sauté 
                    till light brown.

                      Add the boiled tindora, salt and turmeric powder.  Cook, covered for 
                      4-5 minutes and stir at intervals.

                     Now add the ground spice mix and mix well. Stir fry for a minute more.
                     Switch off the flame. 

                        Add lime juice and coriander leaves and give it a stir. take off the fire. 

                                  Serve as a side dish with rice or chapattis. .

Beans & Potato Stir Fry - Andhra Style

          
         This is my version of a delicious Beans Potato Stir Fry that is so simple to make. It is perfect as a side dish for chapattis or rice. It can also be made into a frankie / paratha roll with this stuffing for a wholesome lunch box meal. 

• 250 gms. beans, chopped in half
• 2 med. potatoes, cleaned and skin removed
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1" ginger, chopped
• few curry leaves
• 1 tomato, chopped
• 1 tsp. chilli powder
• 1/2 tsp. turmeric powder
• 1 tsp. sambar powder
• salt to taste
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal
• 1 tbsp. chana dal
• 1 tbsp. coriander leaves, chopped

          

          Boil the beans and the potatoes with 2 cups of water in the pressure cooker. Drain, mash the potatoes slightly and keep aside.

          Heat oil in a pan and temper with the mustard seeds, curry leaves, urad and chana dal.

          Then add the onions, ginger and garlic and saute till light brown. Add the tomatoes and continue to fry till it is well mashed.

          Add the boiled beans and potatoes, salt, turmeric powder, chilli powder and the sambar powder. Fry for 2-3 minutes till it is well mixed. Serve, garnished with coriander leaves.