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. 

Tomato Chutney

 

             Chutneys are an integral part of a menu in almost every household. The most common being the tomato, coconut and ginger chutney out of the various lot. So here is my version of Tomato Chutney.

          There are various methods pf preparing this delectable chutney. In this recipe I first sautéed the tomatoes along with some onion, ginger, garlic, green chilies and dry spices. This was then pureed to a smooth paste. I then poured a tempering of mustard seeds, dry red chilies, urad dal and curry leaves.

          This chutney goes well with any South Indian breakfast. They can also be mixed with rice and a drizzle of some ghee. It also tastes superb with parathas or as a spread on bread too. The options are a plenty. So check out the step by step pictorial recipe to prepare this amazing chutney.

• 3-4 tomatoes, deseeded & chopped
• 1 onion, chopped
• 1 inch ginger, chopped
• 3-4 garlic, chopped
• 2-3 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tbsp. coriander powder
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 2 dry red chilies
• 1 tsp. urad dal (split black gram)
• 1 sprig curry leaves

          Heat 1 tbsp. oil in a pan and sauté the onion, ginger, green chilies and garlic till light brown.

          Add the tomatoes, red chili powder, turmeric powder, coriander powder and salt.

          Stir fry till everything is well mashed up. Keep aside to cool. 

          Blend the tomato into a smooth paste.

          Heat the remaining oil and temper with the mustard seeds, dry red chilies, urad dal and curry leaves. Sauté till it stops spluttering. 

          Then pour this tempering over the chutney and serve along with dosa, idli, pongal or upma.

Heat 1 tbsp. oil in a pan & sauté the onion, ginger, green chilies & garlic till light brown.

Add the tomatoes, red chili powder, turmeric powder, coriander powder & salt.

               Stir fry till everything is well mashed up. Keep aside to cool. 

                 Blend the tomato into a smooth paste. 

Heat the remaining oil & temper with the mustard seeds, dry red chilies, urad dal & curry leaves. Sauté till it stops spluttering. 

                 Then pour this tempering over the chutney.

                 Serve along with dosa, idli, pongal or upma.

Soya Chunks Pulihora / Rice

 

          Check out this amazing Soya Chunks Pulihora in Andhra style, which is a spicy and tangy fried rice recipe using soya chunks. It can be relished for breakfast, snack, a quick brunch / lunch or as a lunch box meal. 

            Very easy to prepare, it is also a perfect picnic meal that can be served as it is or with some chips, papad, fryums or pickle. It is also a quick dish if you already have some cooked rice. This way you can make use of any leftover rice to come up with this fusion dish. So check out the step by step pictorial recipe to prepare this wholesome and comforting one pot meal. 

               Pulihora is a traditional rice dish, popular in South India, especially Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. Typically, lemon juice or tamarind pulp is used to make this dish tangy and flavorful. They come out real yummy and comforting. 

               Pulihora is often served during festivals and as prasad in temples. It is also known as Puliyogare in Karnataka and Puliyodarai in Tamil Nadu. A great way to use up any leftover rice is to prepare this simple and yummy rice dish.

               On the other hand, soya chunks is a great substitute to any non-veg. dish. It is  very healthy, nutritious and good for diabetics. In that case, you can replace rice with any millet of your choice for a well balanced guilt free meal. So it is a perfect way to incorporate some protein in your everyday diet. 

• 2 cups cooked rice
• 1/2 cup soya chunks
• 2 tbsp. oil
• 1 tsp. mustard seeds
• pinch of asafoetida
• 1-2 dry red chilies, broken
• 1 tsp. urad dal (split green gram)
• 1 tbsp. chana dal (Bengal Gram)
• 1-2 green chilies, slit
• 1-2 sprigs curry leaves
• 1 tsp. ginger, grated
• 1 tsp. salt or to taste
• 2 tbsp. roasted peanuts
• 1 tbsp. idli podi / sambar powder
• 1 tbsp. lemon juice
• 2 tbsp. coriander leaves, chopped

             Soak the soya chunks in hot water for 10 minutes. Then squeeze out and keep aside. 

             Heat 1 tbsp. oil in a pan and sauté the drained soya nuggets till light golden in color. Keep aside.

             Heat remaining oil and temper with mustard seeds. Allow it to splutter.

             Then add the dry red chilies, ginger, urad dal, chana dal, asafoetida, green chilies and curry leaves. Sauté for a few seconds.

             Add the cooked rice, drained soya chunks, peanuts, salt and lemon juice. Mix everything well and sauté for 2 minutes. 

             When done, switch off the flame and garnish with idli podi and coriander leaves. 

             Give it a toss and serve as it is or with papad, chips or fryums for a nice comforting breakfast / meal.

Heat 1 tbsp. oil in a pan & sauté the drained soya nuggets till light golden in color. Keep aside.

     Heat remaining oil & temper with mustard seeds. Allow it to splutter.

Then add the dry red chilies, ginger, urad dal, chana dal, asafoetida, green chilies & curry leaves. Sauté for a few seconds.

Add the cooked rice, drained soya chunks, peanuts, salt & lemon juice. Mix everything well & sauté for 2 minutes. 

When done, switch off the flame & garnish with idli podi & coriander leaves. 

Give it a toss & serve as it is or with papad, chips or fryums for a nice comforting breakfast / meal.

Baby Marrow Curry (South Indian Style)

 

           This is a simple and a delicious Baby Marrow curry in a South Indian Style. Marrows are from the Zucchini family. It is a wonder veggie as it has a lot of health benefits. It lowers cholesterol, aids in weight management and is also good for diabetics.

          This is a dry preparation where I added some idli podi to the end product for a South Indian flavor. You may also substitute it with sambar or rasam powder. Serve as a side dish with either rice or chapattis. It also goes very well with curd rice or sambar rice. 

• 5-6 baby marrow, diced
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1-2 dry red chilies
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1 tsp. urad dal (split blak gram lentil)
• 1 tbsp. chana dal (Black gram lentil)
• 2-3 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1-2 tsp. idli podi (gun powder)
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. lime juice

          Heat oil in a pan and temper with mustard seeds, dry red chilies, asafoetida, curry leaves, green chilies, chana dal and urad dal. Sauté for a few seconds or till the mustard stops crackling.

          Add the diced baby marrow, salt, turmeric powder and coriander powder. Mix well and cook, covered, on a low flame till it turns soft. 

          Sprinkle water at intervals if needed. When done, add idli podi, coriander leaves and a dash of lime. 

          Give it a stir and serve as a side dish with either rice or chapattis. It also goes very well with curd rice or sambar rice. 

                        Dice the baby marrow and keep aside.

Heat oil & temper with mustard seeds, dry red chilies, asafoetida, curry leaves, green chilies, chana dal & urad dal. Sauté for a few seconds or till the mustard stops crackling.

Add the diced baby marrow, salt, turmeric powder & coriander powder. Mix well & cook, covered, on a low flame till it turns soft. Sprinkle water at intervals if needed. 

                    When done, add idli podi, 

                   coriander leaves and a dash of lime. Give it a stir.

                     Serve as a side dish with either rice or chapattis. 

             It also goes very well with curd rice or sambar rice. 

Strawberry Pulihora (Strawberry Rice - South Indian style)

 

          Check out this Strawberry Pulihora, which is a spicy and tangy fried rice using fresh and juicy strawberries that are slightly sour. At times you can use lemon juice or tamarind pulp for more tanginess. It can be relished for breakfast, snack, a quick brunch / lunch or as a lunch box meal. 

            Very easy to prepare, it is also a perfect picnic meal that can be served with any chips, papad, fryums or pickle. It is also a quick dish if you already have some cooked rice. This way you can combine both strawberries and rice to come up with this fusion dish. So check out the step by step pictorial recipe to prepare this wholesome and comforting fruit based one pot meal. 

               Pulihora is a traditional rice dish, popular in South India, especially Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. Typically, lemon juice or tamarind pulp is used to make this dish tangy and flavorful. They come out real amazing and comforting. 

               Pulihora is often served during festivals and as prasadam in temples. It is also known as Puliyogare in Karnataka and Puliyodarai in Tamil Nadu. A great way to use up any leftover rice is to prepare this simple and yummy rice dish.

               On the other hand, Strawberries are high on antioxidants, fiber and vitamin C. It also boosts immunity, is good for the heart and improves blood pressure and cholesterol. As it is low in sugar, it is good for diabetics. In that case, you can replace rice with any millet of your choice for a well balanced guilt free meal.

       

• 2 cups cooked rice
• 10-12 fresh strawberries, rinsed, drained  chopped
• 2 tbsp. oil
• 1 tsp. mustard seeds
• pinch of asafoetida
• 1 dry red chili, broken
• 1 tsp. urad dal (split green gram)
• 1 tbsp. chana dal (Bengal Gram)
• 10-12 whole peppercorns
• 2 green chilies, slit
• 1-2 sprigs curry leaves
• 1 tsp. ginger, grated
• salt to taste
• 2 tbsp. roasted cashew nuts / peanuts
• 2 tbsp. coriander leaves, chopped

          Add the strawberries into a pan along with 1/4 cup water, a pinch of salt and 1 tsp. oil. 

          Cook on a low to medium flame till all the water has evaporated and it turns soft and mushy. Keep aside. 

          Heat oil in a pan and temper with mustard seeds. Allow it to splutter.

          Then add the dry red chili, ginger, peppercorns, urad dal, chana dal, asafoetida, green chilies and curry leaves. Sauté for a few seconds.

          Add the cooked rice, strawberry paste, salt and cashew nuts. Mix everything well and sauté for 2 minutes. 

          When done, switch off the flame and garnish with coriander leaves. 

          Serve with papad, chips or fryums for a nice comforting breakfast / meal.

Add the strawberries into a pan along with 1/4 cup water, a pinch of salt & 1 tsp. oil. 

Cook on a low to medium flame till all the water has evaporated & it turns soft and mushy. Keep aside. 

       Heat oil in a pan & temper with mustard seeds. Allow it to splutter.

Add the dry red chili, ginger, peppercorns, urad dal, chana dal, asafoetida, green chilies & curry leaves. Sauté for a few seconds.

Add the cooked rice, strawberry paste, salt & cashew nuts. Mix everything well & sauté for 2 minutes. 

When done, switch off the flame & garnish with coriander leaves. 

Serve with papad, chips or fryums for a nice comforting breakfast / meal.