Challa Kura (Majjiga Pulusu)

Ingredients:

1) Sour Butter Milk = 2 Cups.
2) Green Chillies (Pachhi Mirapakayallu) = 7-8  Pieces.
3) Ginger = 2 Tbl Spoons.
4) Garlic = 4-6 Flakes
5) Coriander Leaves (Kottimera) = 2 Tbl Spoon.
6) Water = 1/4 Cup
7) Besan Powder = 2 Tbl Spoon.
8) Salt = Acc to taste.
9) Bottle Gourd ( Sorakaya) = 13  - 14 Pieces

10) Turmeric Powder (Pasupu) = 1/4 Spoon.


Method:

1) First mix 2 Tbl Spoons of Besan in Butter milk .
2) Then add turmeric powder.
3) Garlic should be seasoned (should not season for too long, seasoning is just to remove rawness)
4) Peel the skin of  Bottle Gourd (Sorakaya) and cut into pieces, add water and cook in pressure cooker for about 3 whistles.
5) Then grind Ginger, Green Chillies, Cumin Seeds and Salt.
6) Mix this paste with Butter Milk by adding Sorakaya, seasoned garlic (as given in step 3) and Coriander leaves and boil for about 10 min.
6) Garnish with Popu.

 

Can be served with chapati as a substitute for Raitha, who likes little sour taste can try this. This is my favorite dish, I like it very much with  Mamidikaya (Mango) / Vusirikaya (Indian gooseberry) pickle rice

Anapakaya Pachhadi (Bottle gourd)

Ingredients:

1. Bottle gourd (Anapayakaya / Sorakaya)  = Medium size
2. Green Chillies (Pacchi Mirapakayalu ) = 6 Pcs
3. Tamarind (Chinta Pandu) = Small Lemon Size.
4. Oil = 2 Tbl Spoons.
5. Turmeric Powder (Pasupu) = 1 Pinch.
6. Jaggery (Bellam) = 1 Tbl Spoon.
7. Coconut (Wet)= Small pcs
8. Cumin seeds (Jeela Karra) = 1/2 Tbl Spoon.
9. Coriander leaves=1 Tbl Spoon.
10. Salt = Acc to taste

Method:
1) Peel the skin of bottle gourd and cut in to small pieces.

2) Take a small pan add 2 tbl spoons of oil after heating it, add chopped bottle gourd pieces, chillies and cover the pan with lid and cook on a low flame for few minutes
3) Keep pan aside, and grind the bottle gourd, chillies and  add turmeric powder, jaggery, cumin seeds, coconut to paste.
4) Garnish with coriander leaves and Popu/Tempering/Talimpu.