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.

Banjara Gosht / Banjara Mutton Curry - Rajasthani style

 

         Banjara Gosht is a rustic style of mutton curry from the state of Rajasthan. Banjara refers to the gypsies and so this amazing dish has its origins from the Banjara community of India who used to prepare this easy mutton curry with few basic spices. 

          The dominant spice being red chili powder, coriander powder and crushed coriander seeds that is sprinkled to the end product. It is slow cooked to perfection, but I tried the easiest way by pressure cooking it. 

          The gravy is rich and spicy and is generally served with khoba roti or any type of Indian flat bread. However, it also goes well with steamed rice or jeera rice. So check out the step by step pictorial recipe to prepare this regional delicacy. 

• 500 gms. mutton on bones, curry cut
• 3-4 tbsp. oil
• 1" cinnamon
• 4-5 cloves
• 2 bay leaves
• 10-12 whole peppercorns
• 4-5 dry red chilies
• 2 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. coriander powder
• salt to taste
• 1/3 cup yoghurt, whisked
• 3-4 green chilies
• 1 cup hot water
• 1 tsp. coriander seeds, crushed coarsely

          Heat oil in a pan and temper with bay leaves, cinnamon, cloves, dry red chilies and peppercorns. Sauté for a few seconds.

          Add the onion and sauté till light brown. Now add the ginger-garlic paste and all the dry spices mixed with some water. 

          Continue to stir fry till the oil separates. Add the mutton and sauté for 2-3 minutes till the mutton is well coated with the masala.

         Then add the whisked yoghurt and simmer on a low flame till the oil separates.  

          Add the hot water and green chilies. Pressure cook for one whistle. Then simmer on a low flame for 20 minutes or till the mutton is tender.

          When done, sprinkle the crushed coriander seeds and serve with steamed rice, jeera rice, naan, chapatti or tandoori roti.

Heat oil in a pan & temper with bay leaves, cinnamon, cloves, dry red chilies  peppercorns. Sauté for a few seconds.

                 Add the onion and sauté till light brown.

Now add the ginger-garlic paste & all the dry spices mixed with some water. Continue to stir fry till the oil separates. 

 Add the mutton sauté for 2-3 minutes till the mutton is well coated with the masala.

                    Then add the whisked yoghurt.

                    Simmer on a low flame till the oil separates.  

                   Add the hot water and green chilies. 

Pressure cook for one whistle. Then simmer on a low flame for 20 minutes or till the mutton is tender.

When done, sprinkle the crushed coriander seeds. 

Serve with steamed rice, jeera rice, naan, chapatti or tandoori roti.  

Cauliflower Ulli Karam

 

            Cauliflower Ulli Karam  is a hot and spicy Andhra style Cauliflower curry. Those who are not a fan of this humble veggie, will definitely fall for this yummy dish. This is a very easy and a quick recipe with appetizing flavors. It goes extremely well with hot steamed rice or chapati. So do give it a try by following the step by step pictorial recipe to prepare this yummy flavorful dish. 

           

• 400 gms. cauliflower florets 
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds 
• 1 onion, sliced
• 6-7 garlic cloves
• 7-8 red chilies
• 1 tomato, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 3 tbsp. oil
• pinch of asafoetida
• 1 tsp. mustard seeds 
• 1 sprig curry leaves  
• 1 tsp. lime juice
• 1-2 tbsp. coriander leaves, chopped

          Heat 1 tbsp. oil in a pan and sauté the cauliflower florets along with a pinch of salt and turmeric powder till light brown. Keep aside. 

          Heat 1 tbsp. oil and sauté the onion, red chilies, garlic, coriander seeds, cumin seeds, turmeric powder and a pinch of salt till they turn slightly brown. 

          Add the tomato and continue to sauté till it is cooked. Keep aside to cool and then grind into a paste. 

          Heat remaining oil and temper with mustard seeds, curry leaves and asafoetida. Sauté for a few seconds. 

          Add the ground paste. Mix well and sauté for a minute. Then add the fried cauliflower. Add salt to taste and combine everything well. Stir fry for 2 minutes.

          When done, switch off the flame and add lime juice and coriander leaves. Serve as a side dish with hot steamed rice or chapatis. 

Heat 1 tbsp. oil & sauté the cauliflower florets along with a pinch of salt & turmeric powder till light brown. Keep aside. 

 Heat 1 tbsp. oil & sauté the onion, red chilies, garlic, coriander seeds, cumin seeds, turmeric powder & a pinch of salt till they turn slightly brown. Add the tomato & sauté till it is cooked. 

            Keep aside to cool & then grind into a paste. 

 Heat remaining oil & temper with mustard seeds, curry leaves & asafoetida. Sauté for a few seconds. 

             Add the ground paste. Mix well & sauté for a minute.

Add the fried cauliflower. Add salt to taste & combine everything well. Stir fry for 2 minutes.

      When done, switch off the flame & add lime juice & coriander leaves. 

          Serve as a side dish with hot steamed rice or chapatis. 

Beerakaya Pachadi (Turai / Ridge Gourd Chutney - Andhra style)

 

             Beerakaya Pachadi is an Andhra style spicy and tangy chutney made of Ridge Gourd or Turai. It is best enjoyed with steamed rice and a dollop of ghee. However, you may also enjoy with paratha or chapatti. In fact, Ridge Gourd tastes better if prepared in a chutney form than any curry form. So check out the step by step pictorial recipe to prepare this classic and lip smacking regional delicacy.

           Chutney typically holds an important place in a South Indian platter. So this Turai chutney is very popular in many regions of Andhra and Telangana, where it is enjoyed by the local folk.

           It simply tastes awesome with just rice and ghee and you don't need anything else to satiate your hunger. A simple meal like this brings a deep satisfaction beyond compare. 

           Among the varieties of chutneys found in this region, this Ridge Gourd chutney holds a prominent place in an Andhra / Telangana menu platter. 

           It tastes both spicy and tangy with a simple tempering of mustard seeds, cumin seeds, red chilies, curry leaves, asafoetida and urad dal.         

• 2 medium size Ridge Gourd, peeled & chopped
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 3-4 garlic, chopped
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• handful of coriander leaves
• 1 tsp. tamarind paste

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 4-5 dry red chilies
• 1 tsp. urad dal 
• 1 sprig curry leaves
• 1/4 tsp. asafoetida

          Heat oil in a wok / pan and temper with cumin seeds. Sauté for a few seconds. Then add the chopped garlic and green chilies. Sauté till light brown.

          Now add the Ridge Gourd, salt to taste, turmeric powder and roasted coriander powder. Mix everything well and cook, covered till it is almost done.

          Add the coriander leaves and tamarind paste. 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, cumin seeds, dry red chilies and urad dal. Sauté for a few seconds. 

          Then add the curry leaves and asafoetida. Switch off the flame. 

           Pour this tempering over the Pachadi. Mix well and add lime juice. Serve with hot steamed rice, paratha or chapatti. 

                                  Peel the ridge gourd and chop them.

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

                        Then add the chopped garlic & green chilies. Sauté till light brown.

                       Add the Ridge Gourd and all the dry spices. Mix well & cook, covered

                       till it is almost done.

                       Add coriander leaves & tamarind paste. Sauté for a minute. Switch off

                       the flame and keep aside to cool down. 

                                 Then blend coarsely in a mixer grinder. 

                      Heat oil & temper with mustard seeds, cumin seeds, dry red chilies & 

                      urad dal. Sauté for a few seconds. 

                                Then add the curry leaves & asafoetida. Switch off the flame. 

                         Pour this tempering over the Pachadi and mix well.

                        Serve with hot steamed rice, paratha or chapatti.