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. 

Arbi Stir Fry (Colocasia Stir Fry)

 

            Arbi Stir Fry is a quick and a simple stir fry to go as a side dish along with your rice or chapattis. It is a dry version which is both spicy and tangy due to the presence of red chili powder and lime juice. The spice level can be adjusted according to your preference. This yummy stir fry is absolutely a hit with curd-rice or sambar rice. 

          

          It takes a matter of a few minutes to dish out this delicacy if the arbi is already boiled and refrigerated to save time. Please note - there is no onion, garlic or ginger, so it is a perfect dish to be had during fasting, though ginger can be included if preferred. So check out the step by step pictorial recipe to prepare this amazing dish.

• 12-15 arbi (colocasia)
• 2 tbsp. oil
• 1/4 tsp. salt or to taste
• 1/2 tsp. Kashmiri red chili powder
• 1 sprig curry leaves
• 2-3 green chilies
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

            Pressure cook the arbi in required quantity of water along with 1 tsp. salt for 1 whistle. 

            When cool, drain them and peel off the skin. Then press each of them with a potato masher.

            Heat oil in a pan and sauté the arbi along with salt and Kashmiri red chili powder till light golden on both sides. Transfer to a serving dish.

            In the remaining oil, sauté the curry leaves and green chilies for a few seconds and add them to the fried arbi. 

            Then add the lime juice and garnish with chopped coriander leaves. 

            Serve as a side dish with either curd rice, sambar rice or dal-chawal. You can also enjoy as an appetizer with green chutney or tomato ketchup.

Pressure cook the arbi in required quantity of water along with 1 tsp. salt for 1 whistle. When cool, drain them & peel off the skin. Then press each of them with a potato masher.

Heat oil in a pan & sauté the arbi along with salt & Kashmiri red chili powder till light golden on both sides. Transfer to a serving dish.

In the remaining oil, sauté the curry leaves & green chilies for a few seconds. 

Add them to the fried arbi. Then add the lime juice and garnish with chopped coriander leaves. 

Serve as a side dish with either curd rice, sambar rice or dal-chawal. You can also enjoy as an appetizer with green chutney or tomato ketchup.

Soya Chunks Ka Salan (Hyderabadi style)

 

          Soya Chunks Ka Salan in Hyderabadi style is a great substitute to any non-veg. dish. Soybean is generally very healthy and nutritious. It is a great way to incorporate some protein in your everyday diet. It makes for a perfect side dish with either chapattis / parathas, jeera rice, steamed rice, plain biryani or pulao. So check out the step by step pictorial recipe to prepare this amazing dish.

• 1/2 cup of soya nuggets
• 1 tbsp. fresh grated coconut
• 1 tbsp. sesame seeds
• 1 tbsp. roasted peanuts
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 1 sprig curry leaves
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tbsp. red chili powder
• 1 tsp. salt or to taste
• 1 tsp. tamarind paste mixed with 1/4 cup water
• 2 tbsp. mint leaves, chopped
• 2 tbsp. coriander leaves, chopped

          Dry roast the coconut and sesame seeds till golden in color. Set aside to cool. Then grind along with the roasted peanuts into a fine powder. Keep aside.

          Soak the soya nuggets in hot water for 5-10 minutes. Then squeeze out the water and keep aside. 

          In a small bowl, take the ginger-garlic paste and all the dry spices, except salt and make a smooth poste by adding some water. Keep aside.

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

          Then add the onion and curry leaves and sauté till light brown. 

          Now add the spice paste and stir fry till the oil separates. 

          Add the ground coconut powder and sauté on a low flame till well combined.  

          Now add 1 cup water, tamarind water and salt to taste. Give it a stir and bring it to a boil. 

          Cover and simmer for 4-5 minutes on a low flame or till the gravy slightly thickens. 

          Then add the soaked soya nuggets and simmer, covered till the oil separates from the gravy.

          When done, garnish with coriander leaves and mint leaves.  Serve with any form of rice preparation or Indian bread.

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

                Add the onion & curry leaves. Sauté till light brown. 

           Now add the spice paste & stir fry till the oil separates. 

Add the ground coconut powder & sauté on a low flame till well combined.  

Now add 1 cup water, tamarind water & salt to taste. Give it a stir & bring it to a boil. Cover & simmer for 4-5 minutes on a low flame or till the gravy slightly thickens. 

Then add the soaked soya nuggets & simmer, covered till the oil separates from the gravy.

           When done, garnish with coriander leaves & mint leaves.  

           Serve with any form of rice preparation or Indian bread.

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. 

Kovakkai Paruppu Usili (Ivy Gourd / Tindora Stir Fry with Steamed Lentils- Tamil Nadu Cuisine)

             

               Kovakkai Paruppu Usili is a traditional South Indian (Tamil Brahmin) recipe where Ivy gourd / Tindora is cooked with steamed lentils. This is a simple side dish where typically tuvar dal is used. However, in this recipe I made use of mixed lentils. It turned out very yummy and takes this simple veggie stir fry into another level. Fresh grated coconut can also be added to this curry according to individual choice. 

             Ivy Gourd is a very healthy veggie as it is low in carbs and high in fibre. So it is a perfect choice for diabetics.

             Kovakkai Paruppu Usili is a great accompaniment to curd-rice, sambar-rice or dal-chawal. It also goes well with chapatti. 

             You can prepare Usili with any other veggies of your choice by following the same method. They turn out real amazing. 

              So check out the step by step pictorial recipe to prepare this healthy, yummy and a simple regional recipe. 

• 300 gms. sliced lengthwise
• 1/4 cup mixed lentil, soaked for an hour
• 3 dry red chilies
• 1 tsp. cumin seeds
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram lentil)
• 1/4 tsp. asafoetida
• 1-2 dry red chilies
• 1 onion, chopped
• 2-3 garlic, chopped
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1 tsp. turmeric powder 
• 1 tsp. Kashmiri red chili 
• 1-2 tbsp. coriander leaves, chopped 
• 1 tsp. lime juice

            Steam the Ivy gourd for 10-12 minutes. Heat 1 tbsp. oil in a pan and sauté the steamed Ivy gourd along with a pinch of salt and turmeric powder till light brown. Keep aside.

            Grind the soaked lentil, 2 red chilies, cumin seeds, a pinch of turmeric powder and 1/4 tsp. salt into a coarse paste without adding any water. 

            Transfer the batter into a greased steel plate and steam for 12-15 minutes. Set aside to dry and then crumble it with your hands till it resembles bread crumbs. Keep aside. 

            Heat remaining oil and temper with one dry red chili, mustard seeds, asafoetida and urad dal. Allow it to splutter.

            Then add onion, garlic, green chilies and curry leaves. Sauté for a few seconds. Add the crumbled lentil and red chili powder. Stir fry for 2-3 minutes.

            Add the sautéed Ivy Gourd. Mix well and sauté for 2 minutes more.

            When done, add the chopped coriander leaves and lime juice. Give it a toss and serve as a side dish with curd rice, sambar rice or chapattis.

                                  Steam the Ivy gourd for 10-12 minutes. Keep aside.

                         Grind the soaked lentil, red chilies, cumin seeds, a pinch of turmeric

                         powder & 1/4 tsp. salt into a coarse paste without adding any water.                                                   Transfer the batter into a greased steel plate & steam for 12-15 minutes. 

                        Set aside to dry & then crumble it with your hands till it resembles 

                        bread crumbs. Keep aside. 

                       Heat 1 tbsp. oil & sauté the steamed Ivy gourd along with a pinch of 

                       salt and turmeric powder till light brown. Keep aside.

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

                           asafoetida and urad dal. Allow it to splutter.

                      Add onion, garlic, green chilies & curry leaves. Sauté for a few seconds. 

                         Add the crumbled lentil & red chili powder. Stir fry for 2-3 minutes.

                           Add the sautéed Ivy Gourd. Mix well & sauté for 2 minutes more.

                                  When done, add chopped coriander leaves & lime juice. 

                                Serve as a side dish with curd rice, sambar rice or chapattis.