Chickpea Sundal / Channa Sundal

Dussera Navaratri are from 13th - 21st October this year. During these days South Indians mostly make Sundals and other desserts as offerings to Lord Durga in 9 avatars for 9 days. 

Baby Potato Fry / Small Potato Fry - Side dish for Rotis and Rice

Simple South Indian recipe with baby potatoes. I often make this at home. This delicious and easy to make side dish with sambar or rasam makes a simple South Indian lunch.

Carrot Stir Fry / Carrot Poriyal Recipe

Stir fries / Poriyals are the simplest and quickest curries you can make. Carrot Stir Fry is a very tasty and healthy curry which liked by everyone even kids. You can make many variations in stir fries  by adding beans, cabbage or any other vegetable along with carrot. Coconut in this makes extra delicious. 

Carrot Poriyal with Rasam / Sambar makes a simple lunch.

Try out my other carrot stir fry curry recipe Grated Carrot Stir Fry. .

Ingredients

4 mediuem size Carrots

3-4 tablespoons of Grated Coconut

2-3 Green chillies

1 Sprig Curry Leaves

1 teaspoon Channa Dal

1/2 teaspoon Urad Dal

1/4 teaspoon Jeera

1/4 teaspoon Mustard Seeds

1 teaspoon Cumin Powder 

Salt to taste

1. Peel the skin and cut carrot to small pieces. Boil them in water 10 - 15 minutes. Drain the water and keep the carrot pieces aside.You can store bought grated coconut or you can make it at home by grinding few pieces of coconut for a minute.

2. Slice green chillies. In a pan, add oil, channa dal, urad al, jeera and mustard. Saute for a minute, add green chilli and curry leaves. Saute for another minute, add boiled carrot pieces, Cumin powder and salt. Stir fry for 5 minutes. Add grated coconut and fry for a minute.

3. Simple yet yummy curry.

Broad Bean Tomato Curry / Chikkudukaya Tomato Koora - Side dish for Rotis

Broad Beans goes well with many vegetables like brinjal, tomato, onion, potato. You can make many varieties by adding one or 2 other vegetables along with Broad Beans. Today's recipe is a simple and easy to make curry which goes well with roti and rice. 

My friend who grows Broad beans in her kitchen garden, gave us lots of those. So every alternative day we have been eating many varieties of curries with this. She says Broad beans are very easy to grow. These are protein rich and high in vitamin c. Got so much of inspiration from her to plant these in my garden.

Ingredients

40 goruchikkudu

1 tomato

1 onion

1/2 teaspoon cumin seeds

1/2 teaspoon red chilli powder

1 teaspoon coriander powder

1/4 teaspoon turmeric powder

3-4 teaspoon Oil 

1. Remove strings from both sides of Broad Beans and then break the beans to pieces. Boil these for 15 minutes. Remove water and keep it aside. Chop tomato and onion.  Heat a pan with oil, add cumin seeds, when they splutter, add onions.

2. Cook and saute onions for 5 minutes, add turmeric powder, cumin powder, red chilli powder and salt. Cook  and saute for another 5 minutes. Then add tomato pieces. Cook for 10 more minutes, Saute it every 2-3 minutes. 

3. This curry is a side dish for rotis but can also be eaten with rice.

Cabbage Fry

Cabbage Fry is a very easy, simple and quick curry which can be prepared with few simple ingredients and in just 10 minutes. Best for everyday cooking and tasty too. Kids will also like this. This curry with Sambar or Rasam and rice makes a simple easy lunch. 

Ingredients

1/2 Cabbage

2 teaspoon Oil

1 tablespoon Channa Dal

1/2 tablespoon Urad Dal

1/2 teaspoon Cumin Seeds

1/2 teaspoon Mustard Seeds

2-3 Green Chillies

1 Sprig Curry Leaves

Salt to taste

1. Finely cut Cabbage and slice green chillies. Heat oil in a pan, add mustard seeds and cumin seeds, channa dal and urad dal. When dals turn to golden brown colour add green chillies and curry leaves. Saute for a minute. 

2.  Now add cut cabbage and salt. Mix and saute for 5-6.

3. That's it. Easy and simple curry is ready.

Bottle Gourd Curry with Sesame Seeds Powder / Anapakaya Nuvvula Podi Koora

Bottle Gourd Curry tastes excellent with Sesame seed powder. It is a very simple curry with Bottle Gourd and Sesame Seed Powder. Sesame Seed Powder is my last post there I mentioned that you can make many curries with Sesame Seed Powder. This Bottle Gourd Sesame Seed curry is one of those.

My mom quite often used to make this curry and I and my brother used to finish this even before it reaches the dining table. I too make this curry but even today when I visit my mom's place I ask her to make this for me. There is some magic in mom's hands!!!!

This curry is a protein rich, low fat , nutritious, healthy curry .... I don't know about all this. I just love this curry. It is such an easy curry with super good taste. May be not everyone agrees with me !!! My husband doesn't like it much. Give it a try!!!!!

Ingredients

 1 Bottle Gourd

3 teaspoons Oil

1 teaspoon of Channa Dal

1/2 teaspoon Urad Dal

1/4 teaspoon Cumin Seeds

1/4 teaspoon Mustard Seeds

2-3 Green chillies

1 Sprig Curry Leaves

3 tablespoons Sesame Seed Powder

1 teaspoon Salt

1. Cut and discard the outside layer of Bottle gourd. Cut bottle gourd  into small pieces.Boil these pieces till they become soft (for 15-20 minutes).

2. Drain water and keep it aside. Slit green chillies. Heat oil in a pan, add channa dal, urad dal, cumin seeds, mustard seeds, green chillies and curry leaves. Saute for 2-3 minutes.

3. Then add bottle gourd pieces, sesame seed powder and salt. Sprinkle some water, place a lid and cook it for 5 minutes.

4. Aromatic curry with sesame seeds.

Nuvvula Podi / Sesame Seed Powder

A very simple recipe which my mom often used to make. She makes many varieties of curries with this powder. Just a little quantity of this makes any curry extra delicious.

You know the recipe of this powder means you can make many curries!!!!! Today I am posting the simplest way of making Nuvvula Podi / Sesame seed powder for everyday cooking.

Nuvvula Podi is a spicy powder made with White Sesame seeds. This powder can be eaten with rice or added to curries. Andhrites can just live on spicy powders. We can finish our meals with one of these spicy powders. There is a big list of powders like Bengal gram powder, Curry leaves powder, Sesame sees powder, Garlic powder, Coconut powder, Coriander Seed powder etc. Getting tempted!!!!! Will post all these recipes in my blog.

    

Ingredients

1 cup White Sesame Seeds

5-6 Red Chillies

1 teaspoon Salt

1. Heat a pan. Add white sesame seeds, dry roast them on a low flame by continuously sauteing it till sesame changes colour and looks puffed up. 

2. Transfer this into a plate and it cool. Then dry roast red chillies for a min. First grind red chillies to flakes, add roasted sesame seeds,grind these to a coarse powder.

3. You can store like this or after adding salt. If you don't add salt you can use this in curries, and can add salt to the curries. Nuvvula podi with salt can be eaten with rice. ( You can keep half portion of this powder with salt and other half without so that you can use both in curries and with rice.)   

Vankaya Kottimeera Karam Koora / Brinjal Coriander Curry

 

Another aromatic curry from Andhra's cuisine with andhra's favourite brinjal. This very easy to make curry is can be stuffed or made like a curry cutting brinjal into pieces. But we always like to make brinjal curries with whole brinjal (Gutti) like Gutti Vankaya Koora. 

Loads of coriander, very tempting and very aromatic curry. If you have not tried it yet, give it a try, you will sure love it. I will keep posting more and more brinjal curries as I am big fan of Brinjal and I am from andhra. :)

 

 

20 Small Brinjals

1 Big bunch of Coriander

4-5 Green Chillies

1 inch ginger piece

1/4 teaspoon Salt

1 teaspoon Tamarind Pulp (Optional)

3-4 teaspoon Oil

1. Clean and cut Brinjal into four pieces but not till the end as shown in picture. Keep them in water until use. Remove coriander stems and clean the leaves thoroughly. Grind green chilli and ginger to a paste.

2.  Add coriander and salt. Grind again to a smooth paste. Don't add water. 

3. Heat a pan with Oil. Take brinjal out of water. Place 1/2 teaspoon of coriander paste in it and then place this in the pan. Do the same thing for all brinjals and then mix it gently. Fry them till the colour changes and brinjal becomes soft. Mix it every 5 mins. so that it doesn't burn at the bottom. If it is more time for the brinjal to become soft place a plate with water on it for 5 mins. You can add tamarind pulp now. We never liked this curry tamarind pulp, so I don't add it. Tastes good even without that.


4. Eat this with Rice or Roti.

Chikkudukaya Bellam Koora / Chikkudukaya Teepi Koora / Broad Bean Jaggery Curry

Broad Bean Jaggery curry is a combination of sweet and spice. This traditional Andhra recipe is our favorite. My mom used to make it quite often.  The only thing I don't like about this Broad Beans is removing the strings at the ends. Try this delicious and tempting curry.  

40 Broad Beans

2 tablespoons Jaggery

Gooseberry Size Tamarind

1 teaspoon Channa Dal / Bengal Gram

1 teaspoon Urad Dal / Black Gram

1/2 teaspoon Jeera / Cumin Seeds

1/2 teaspoon Mustard

2-3 Red Chillies

10 Curry Leaves

3/4 teaspoon Salt

1. Cut Jaggery to small pieces. Cut the ends of beans in a way to remove the strings and cut again to small circles.

2. Boil 3 cups of water with tamarind. Add beans to this tamarind pulp and boil them till soft. (takes 15- 20 mins). Remove tamarind and discard the water.

3. Heat oil in a pan, add channa dal, urad dal, jeera and mustard. Saute till dals turn golden brown. Add Red Chillies and saute for a min.Add beans, saute for 5 mins. 

4. Now add jaggery and salt and cook till jaggery melts.

5. Have this curry with Rice or Rotis.