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. 

Gongura Pachadi (Sorrel Leaves Chutney - Andhra style)

 

          Gongura Pachadi is a Andhra style spicy and tangy chutney made with sorrel leaves. The leaves are tangy and few other basic ingredients are added to it to make this yummy chutney. It is best enjoyed with steamed rice and a dollop of ghee. So check out the step by step pictorial recipe to prepare this simple side dish.

           Chutney typically holds an important place in a South Indian platter. So this Gongura chutney is very popular in many regions of Andhra and 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, Gongura chutney holds a prominent place in an Andhra menu platter. It tastes both spicy and tangy with a simple tempering of mustard seeds, cumin seeds, red chilies, curry leaves, garlic and urad dal. 

          This particular chutney can be prepared either with dry red chilies or green chilies as per your choice. I opted for the latter to suit my palate. 

         Gongura leaves are also used to make Gongura mamsam (mutton curry), Gongura Chicken curry and Gongura Pappu (Dal) which are equally popular and tastes very yummy.

Ingredients - 

• 3-4 cups of Gongura leaves, rinsed & drained
• 2 tbsp. oil
• 1 tbsp. chana dal
• 1 tsp. urad dal 
• 1 tbsp. coriander seeds 
• 1 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 2-3 tbsp. peanuts
• 8-10 green chilies or as needed 

Tempering - 

• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 2 dry red chilies
• 1 tsp. urad dal
• 1 sprig curry leaves
• 3-4 garlic cloves, crushed
• pinch of asafoetida
• 1/2 tsp. turmeric powder
• salt to taste

          Chop the greens and keep aside. Heat 1 tbsp. oil and stir fry the chana dal, urad dal, cumin seeds, coriander seeds, fenugreek seeds and peanuts till light golden in colour. Drain and keep aside to cool. 

          Heat remaining oil and sauté the green chilies for 1-2 minutes. Keep aside to cool. In the same oil, sauté the chopped greens till it wilts completely. Keep aside to cool before blending them separately or all together.

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

          Then add the garlic, curry leaves, turmeric powder and asafoetida. Stir fry till the garlic turns light brown. (Reserve some of the tempering along with some oil to garnish the end product).

          Add the ground paste and salt. Sauté for 2-3 minutes. Transfer to a bowl and pour the  tempering over it and enjoy with steamed rice and ghee for a great comfort meal. 

                                  Wash, rinse and drain the leaves well. 

                      Heat 1 tbsp. oil & stir fry chana dal, urad dal, cumin seeds, coriander seeds,                                      fenugreek seeds & peanuts till light golden in colour. Drain & keep aside. 

                    Heat remaining oil & sauté the green chilies for 1-2 minutes. Keep aside to cool. 

                                   In the same oil, sauté the chopped greens.....

                             ..... till it wilts completely. Keep aside to cool before blending them.

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

                      seeds. Sauté for a few seconds. 

                     Add the garlic, curry leaves, turmeric powder & asafoetida. Stir fry till the

                    garlic turns light brown. (Reserve some of the tempering along with some oil

                    to garnish the end product).

                                   Add the ground paste & salt. Sauté for 2-3 minutes. 

                                 Transfer to a bowl and pour the tempering over it.

                     Enjoy with steamed rice and ghee for a great comfort meal. 

Guddu Ulli Karam (Egg Curry - Andhra style)

 

          Eggs are universally popular and everybody's favorite. It happens to be my favorite too. A variety of dishes can be prepared with eggs. It is a perfect comfort food. You can enjoy for breakfast, brunch, lunch, snack or dinner. The choice is yours. 

           So I would like to share a very easy and a quick Andhra style Egg Curry, which I tried for the first time and I simply enjoyed my meal. You can leave the eggs whole if you prefer. However, I like to halve them. Both spicy and tangy, this is an absolute delicacy. You can enjoy with steamed rice, any Indian flat bread, dosa or appam. So check out the step by step pictorial recipe to prepare this yummy flavorful dish. 

• 3 eggs, boiled
• 3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/4 tsp. cumin seeds
• 1 sprig curry leaves
• 1 tsp. lime juice
• 1 tsp. coriander leaves, chopped

Grind - 

• 2 onions, roughly chopped
• 1 pod garlic
• 4-5 Kashmiri red chilies
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1/4 tsp. peppercorns
• 1 tsp. tamarind paste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• salt to taste 

          Grind all the mentioned ingredients into a coarse paste and keep aside. Slice the eggs into half if you wish. 

          Heat oil in a pan and temper with mustard seeds, cumin seeds and curry leaves. Sauté for a few seconds. 

          Add the ground paste and stir fry on a medium flame till it is well cooked. Drop in the eggs and mix well so that it is well coated.

          Cover and cook for a minute each, on both sides. When done, add lime juice and garnish with coriander leaves. 

          Enjoy as a side dish with steamed rice, any Indian flat bread, dosa or appam. 

                         Grind all the mentioned ingredients into a coarse paste & keep aside.

  

                    Heat oil & temper with mustard seeds, cumin seeds & curry leaves. Sauté 

                    for a few seconds. 

                      Add the ground paste & stir fry on a medium flame till it is well cooked. 

                                  Drop in the eggs and mix well so that it is well coated.

                                  Cover and cook for a minute each, on both sides. 

                                When done, add lime juice & garnish with coriander leaves.

                    Enjoy as a side dish with steamed rice, any Indian flat bread, dosa or appam.