Ridge Gourd Curry with Milk (Beeerakaya Palu Posinana Kura))

Ingredients:

1) Ridge Gourd (Beerakayalu) = 2
2) Green Chillies (Pachimirapakayallu) = 3-4 Pieces
3) Cuury Leaves = 1 Spring
4) Milk (Boiled) = 1/2 Cup
5) Baking Soda = 1 Pinch


Talimpu/Seasoning:

1) Oil = 1 Tbl Spoon
2) Cumin Seeds (Jeelakara) = 1/4 tsp
3) Mustard Seeds(Avallu) = 1/4 tsp
4) Chana Dal (Pachi Senaga Pappu) = 1/2 tsp
5) Urad Dal (Minapappu) = 1/2tsp

Method:

1) Peel the skin of Ridge Gourd and cut into small pieces
2) Cut the Green Chillies length wise
3) Take a small pan and 1 Tbl spoon of Oil after heating it add Mustard Seeds, Urad Dal, Cumin Seeds then add Curry Leaves and saute until it becomes golden colour.
4) Then add chopped vegtables and put the lid on it and cook until they become soft then add Salt and mix well
5) Then add 1/2 Cup of Milk and a pinch of Baking Soda to the curry and cook for about 3-4 min
6) Don't cover the lid after adding the Milk
7) Beerakaya Paala Kura is ready to serve with white rice.

Note: 1) Use only tender vegtables
         2) Add a pinch of baking soda to the Milk before adding milk to the Curry it helps in avoiding the Milk  
 to break its structure.
        3) Don't cover the lid after adding milk it will break the milk
        4) Do not cook too much after adding Milk.

Plantain Curry (Aratikaya Kura)

Ingredients:

1) Plantains (Aratikayalu) = 3
2) Onions(Vullipayalu) = 1
3) Green Chillies(Pachimirapakayalu) = 3 Pieces
4) Ginger(Allamu)   = Small Piece
5) Turmeric Powder(Pasupu) = 1 Pinch
6) Lemon = 1/2 Tsp (Optional)

Talimpu/Seasoning:

1) Oil = 2 Tbl Spoons
2) Mustard Seeds(Avallu) = 1/2 tsp
3) Cumin Seeds(Jeela Karra) = 1/2tsp
4) Urad Dal (Minapappu) = 1/2 tsp
5) Dry Red Chillies(Yandi Mirchi) = 2 Pieces
6) Channa Dal (Pacchi Senaga pappu) = 1Tbl Spoon
7) Asafoetida ( Inguva) = 1 Pinch
8) Coriander leaves (Kottimera) = 1tbl spoon

Method:

1) Grind Ginger,Green Chillies,Cumin Seeds
2) Cut the Plantains into small even pieces
3) Take a small pan add 2 tbl spoons of Oil after heating it add Mustard seeds when it starts spluttering add Cumin seeds, Urad dal ,Channa dal, Red Chillies ,Curry leaves and Inguva and saute it slightly brown
4) In the same pan add Onions and fry them, then add  turmeric powder plantain pieces add some water and put the lid on it and cook them thoroughly.
5) Then add grinded paste, salt and mix well and put the lid on it and cook for about 1 or 2 min
6) Finally garnish with Coriander leaves
Note : If needed add lemon juice for better taste

Cabbage Coconut Curry (Cabbage Kobbari Kura)

Ingredients:

1) Cabbage = 1Cup (Grated)
2) Coconut (Wet) = 1/4 Cup (Grated).
3) Salt = Acc to taste
4) Water = 2 cups.
5) Ginger (Allamu) = Small Piece
6) Green Chillies (Pachi Mirapakayalu) = 2-3 Pieces

Talimpu/Seasoning:

1) Oil = 1 Tbl Spoon
2) Mustard Seeds (Avalu) = 1/2 tsp
3) Cumin Seeds (Jeela Karra) = 1/2 tsp
4) Urad Dal (Minapappu) = 1/2 tsp
5) Red Chillies (Endu Mirchi) = 1 Piece
6) Cuury Leaves = 1 Spring
7) Asafoetida ( Inguva) = 1 Pinch

Method:

1) Take a cooking vessel add Cabbage,salt and required water and boil by covering with a lid, once boiled drain out extra water, squeeze Cabbage to remove excess wet, and keep aside.
2) Grind Ginger, Coconut, Cumin Seeds, Green Chillies
3) Take a small  pan add 1 tbl spoon of Oil after heating it add Mustard Seeds, Urad dal, Cumi Seeds, Red Chillies, Curry Leaves, Inguva and fry till they turn to slightly brown colour.
4) In the same pan add squeezed Cabbage, grinded paste and fry for 2min (If needed add some salt)

5) Finally garnish with Taalimpu / Popu as prepared in step 3

Cabbage Coconut Curry is ready to serve with Roti / White Rice

Water Amaranthus Leaves(Ponnaganti Aaku Fry)

Ingredients:

1) Water Amaranthus Leaves (Ponnaganti Aaaku) = 2 Cups.
2) Garlic (Velli Vulli) = 7 Flakes.
3) Green Chillies (Pachi mirapakayallu) = 4Pieces.
4) Toor Dal (Kandhi pappu) = 1/4 Cup.



Method:

1) Clean the Ponnaganti Aaku once or twice with water.
2) Take a small vessel add some water and cook until the leaf becomes soft and then add some salt and drain out.
3) Then cook the Toor Dal separately and drain it.
4) Then squeeze the excess water from boiled Ponnaganti leaves and Toordal and keep them a side.
5) Take a small pan add some oil after heating it add seasoning items and fry Green Chillies, Garlic then add
boiled Toordal Ponnaganti Leaves and fry for 2 Minutes.

Note: Don't cook Toordal and Ponnaganti Leaves too soft.

Serve with hot plain rice OR chapati.

Peeled skin Ridge Gourd Curry (Beerakaya Pottu Kura)

Ingredients:

1) Toor Dal = (Kandipappu) = 1/2 Cup.
2) Green Chillies =(Pachimirapakayallu)=  4 Pieces.
3) Beerakaya Pottu = 2 Cups.
4) Salt = Acc to taste.
5) Garlic = (Velli Vulli) = 8-9 Flakes.

Popu:
1) Mustard Seeds (Aavalu) = 1/4 Tea Spoon
2) Cumin Seeds (Jeela Karra ) = 1/4 Tea Spoon
3) Black gram (Urad Dal /Minapa Pappu) = 1/4 Tea Spoon
4) Dry Red Chillies (Endu Mirapakayalu) = 1-2 Pcs
5) Asafoetida (Inguva) = One Pinch
6) Curry leaves (Karivepaaku) = 1 Table Spoon
7) Oil (Sunflower Oil/ Vanta Nune) = 2 Tea Spoons

Method:

1) Peel the skin of Ridge Gourd and clean once or twice with water.
2) Cook the peeled skin of Ridge Gourd in pressure cooker (add little water in vessel along with peeled skin of Ridge Gourd before cooking) for about 3 whistles.
3) After the pressure is released, drain out the excess water and keep aside.
4) Cook Toor dal seperately, this should not be very soft, drain out excess water if any, and keep aside.
5) Then again squeeze excess water from boiled peeled skin of Ridge Gourd (Beerakaya Pottu) and toordal.
6) Take a small pan add some oil after heating it, add seasoning / popu items then fry Garlic and Green Chillies, then add cooked Toor Dal and Beerakaya Pottu add some salt and fry for a minute to remove the excess water and wetness if any.

 Serve with Hot plain rice OR Chapati.

Grated Carrot Curry (Carrot Thurumu Senagapappu Kura)

Ingredients:
   
1) Carrots = 4 Pieces
2) Onions (Vullipayalu) = 1 Piece
3) Green Chillies (Pachhi Mirapakayalu) = 5 Pieces
4) Bengal Gram (Pachhi Senagapappu) = 2 Tbl Spoon
5) Turmeric Powder (Pasupu) = 1 Pinch
6) Salt = Acc to Taste
7) Coriander Leaves = 1 Tbl  Spoon(Optional)


Popu:

1) Oil = 2 Tbl Spoons
2) Mustard Seeds (Avallu) = 1/4 Spoon
3) Cumin Seeds (Jeelakara) = 1/4 Spoon
4) Urad dal (Minapappu) = 1/4 Spoon
5) Inguva = 1Pinch




Method:

1) Peel carrots and clean once or twice with water.
2) Grate Carrots with Grater.
3) Cut Onions, and Green Chillies.
4) Take small pan add 2 Tbl spoons of Oil after heating it add Popu items (mentioned above) then add chopped Onions, Green Chillies and place lid on pan and cook for few minutes add grated Carrot, Turmeric Powder, Bengal Gram and sprinkle some water and put the lid on pan.
5) Cook for few minutes till Carrot & Bengal Gram becomes soft, finally garnish Coriander leaves

Serve with hot plain Rice OR Chapati

Tomato Kura

Ingredients:

1) Tomatoes = 1/2 Kg (Cut into length wise)
2) Onions (Vullipayalu) = 2-3 (Cut into length wise )
3) Water = 1/4 Cup
4) Oil = 1 Tbl Spoon.
5) Dhaniya Powder = 1/4 Spoon.
6) Jeela karra Powder = 1/4 Spoon.
7) Turmeric Powder = (Pasupu) =1/4 Spoon.
8) Chilly Powder = (Karamu) =1/2 Tbl Spoon
9) Salt = Acc to tast.
10) Bengal Gram (Pachi senagapappu) = 1Tbl Spoon

Popu:

1) Mustard Seeds (Avalu) = 1/4 Spoon.
2) Cumin Seeds (Jeelakara) = 1/4 Spoon.
3) Urad dal (Minapappu) = 1/4 Spoon.
4) Red Chillies (Endumirapakayalu) = 1 Piece.
6) Curry Leaves (Karivepaaku) = 1Spring

Method:

1) Take small pan add 1 Tbl spoon of oil after heating it, add mustard seeds when they start spluttering add Seasoning / Popu items as given above, season them till they turn to golden color.
2) In the same pan add Onions, Salt and place lid on pan and cook until Onions turn to golden color and you can observe that Onions becomes soft.
3) Then add Tomatoes, Turmeric Powder, Bengal Gram, Chilly Powder, Jeela Karra Powder and Dhaniya Powder add little salt and water, cook until the water evaporates (as this is a wet curry, don't cook until enitre water evaporates).
4) Finally garnish with coriander leaves.

Serve with Hot Plain Rice or Chapathi

Ladies Finger (Bendakaaya) Curry

Ingredients:

1) Ladies Fingers (Bendakaya) = 250gms.                
2) Onions (Vullipayalu) = 1 Piece.
3) Dry Coconut Powder (Endu Kobbari Podi) = 1Tbl Spoon.
4) Dhaniya Powder = 1/4 Spoon.
5) Cumin Seeds ( Jeela kara Powder) = 1/4 Spoon.
6) Coriander Leaves (Optional) = 1 Tbl Spoon.
7) Curd = 1 Tbl Spoon.
8) Salt = Acc to taste.
9) Oil = 2 Tbl spoon.

Popu:

1) Mustard Seeds (Avallu) = 1/4 Spoon.
2) Urad Dal (Minapapu) = 1/4 Spoon.
3) Cumin Seeds (Jeelakara) = 1/4 Spoon.
4) Red Chillies (Yandu mirapakayalu) = 1 Piece.
5) Curry Leaves (Karivepaaku) = 1 Spring.
6) Asafoetida (Inguva) = 1 Pinch.

Method:

1) Take a small vessel add 2 tbl spoons of oil after heating it add popu to it as prepared above.
2) Mean while cut Onions and Ladies Fingers into small pieces.
3) Take same vessel add Onions, Ladies Fingers, Curd add some water and put the lid on it and cook.
4) When it becomes soft add salt, Chilly Powder, Cumin Powder, Dhaniya Powder and again put the lid on it and cook for about 5 min.
5) Finally add Dry Coconut powder and Coriander leaves.