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.

Thotakura (Amaranthus) Pulusu

Ingredients:

1) Amaranthus Leaves (Thotakura Akkulu) = 2 Cups.
2) Besan (Senagapindi) = 2 Tbl Spoon.
3) Jaggery (Bellam) = 1 Tbl Spoon.
4) Bengal Gram (Pachi Senagapappu) = 2 Tbl Spoon.
5) Red Chilly Powder (Karamu) = 1 Tbl Spoon.
6) Oil (Nune) = 1 Tbl Spoon.
7) Green Chillies (Pachi Mirapakayalu) = 2-3 Pieces.
8) Onion (Vullipayalu) = 1 Piece.
9) Turmeric Powder (Pasupu) = 1/4 Tea Spoon.
10) Salt = Acc to taste.
11) Tamarind (Chinta Pandu) = Small Lemon Size.
12) Asafoetida (Inguva) = 1Pinch.



Method:

1) Soak Bengal Gram in a cup of  water and keep a side.
2) Soak tamarind in water for about 10-15 Min and squeeze tamarind to extract pulp out of it.
3) Remove the stems of Amaranthus Leaves and chop the leaves and keep them a side.
4) Clean Amaranthus Leaves once or twice and drain out excess water.
5) Chop Onions and Green Chillies.
6) Take a small vessel add Amaranthus Leaves, Green Chillies, Onions, soaked Bengal Gram add some water and put the lid on it and cook until they become soft.
7) Add extracted Tamarind pulp, Jaggery, Salt, Turmeric Powder, Red Chilly Powder and cook
for about 5 min to prepare pulusu.
8) Add Besan and water in a small bowl and mix well to avoid besan crumbs, finally mix this solution with pulusu prepared in above step. Then cook until pulusu becomes little thicker.
9) Add Popu for pulusu prepared above

Serve hot with Papad or any crispy item with white rice.

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