Chikkudu kaya koora / Broad bean curry

Ingredients :

Chikkudu kaya / broad beans : 1 lb
onions : 1/2 cup chopped finely
red chili powder : 1 tsp
coriander powder : 1/2 tsp
salt : to taste
oil : 1 tbsp
mustard seeds: 1/2 tsp
cumin seeds: 1/2 tsp
chana dal : 1 tsp
urad dal : 1 tsp
ginger garlic paste : 1/2 tsp
sesame seeds powder : 2 tsp
curry leaves : few
turmeric : 1/4 tsp
coriander leaves : few for garnishing

First pressure cook the broad beans in the pressure cooker for about one whistle after cutting them into bite size pieces. Drain the water and keep aside. In a big pan add in the oil. Add the mustard seeds and allow them to crackle. Add in the chana dal, urad dal, cumin, curry leaves and turmeric in the same order. Now add in the onions and cook till the onions become light brown in color. Add the ginger garlic paste and cook till the raw flavour goes away. Add the red chili powder, salt and sesame seed powder. Mix well. Now add the broad beans and fry for some time. Lastly add in the coriander powder and switch off the stove. Garnish with coriander leaves and serve hot either with rice or rotis.

Kakara kaya / Bitter gourd fry

Ingredients :

Kakarakaya / Bitter gourd : 2 lb

oil : for deep frying

red chili powder : 1 tsp

coriander powder : 1/2 tsp

putnalu / dalia powder : 3 tsp

sugar : 1 tsp

salt : as per taste

First wash and peel the bitter gourd. Now slice them into thin slices as u do for salads. Remove any bigger seeds in between. Deep fry these slices in oil until golden brown in color and immediately sprinkle all the other ingredients giving a nice mix so that all the ingredients are coated onto the fried slices. Continue with the remaining slices if any. Serve with rice or as a side dish.

Note : U cannot use the remaining oil for any other purpose as it tastes bitter. So discard the remaining oil.

Shenagapappu menthu koora/chana dal methi curry

Ingredients :

Shenaga pappu /Chana dal : 1 cup

methi leaves : 2 cups chopped finely

onion : 1/2 cup chopped finely

dry red chillies : 2 no

mustard seeds : 1/4 tsp

cumin seeds : 1/4 tsp

red chilli powder : 1/2 tsp

fresh grated coconut : 1 tbsp

curry leaves : few

turmeric : a pinch

coriander powder : 1/4 tsp

oil : 1 tbsp

salt : as per taste

First wash and pressure cook the chana dal in a pressure cooker for one whistle. Now separate the water from the dal. Do not throw away the water as it can be used to make rasam.

In a pan heat the oil and when hot add in the mustard seeds. When they crackle add the cumin seeds, curry leaves, red chillies and onions. Now add the turmeric and cook till the onions become soft and light brown in color. Now add the methi leaves and cook till the leaves become soft. Then add the chana dal, red chilli powder and salt. Cook till u find that all the ingredients are cooked well and lastly add in the grated coconut and the coriander powder. Keep mixing for about one min and then switch off the stove. Serve hot either with rice or chapatis.

Kabuli chana curry

Ingredients :

Kabuli chana / white big chick peas : 3/4 cup

Tomato : 1 cup chopped finely

Onion : 1/2 cup chopped finely

oil : 1 tbsp

mustard seeds : 1 tsp

cumin seeds : 1/2 tsp

turmeric : 1/8 tsp

ginger garlic paste : 1/2 tsp

curry leaves : few

red chilli powder : 1/2 tsp

corriander powder : 1/4 tsp

salt : as per taste

Soak the chana in water for atleast 6 hours. Then pressure cook the chana in a pressure cooker for up to 2 whistles adding a little salt. Drain and keep aside. Now in a nonstick pan heat the oil. Add the mustard seeds and allow them to pop. Next add in the cumin, turmeric and curry leaves. Now add in the onions after giving a nice mix. When the onions turn translucent add in the ginger garlic paste. Keep mixing in order to avoid burning. Next add the drained chana and cook for 2 minutes. Then add the tomatoes and cook well. When the tomatoes are almost cooked add in the red chilli powder, salt and corriander powder. If u want the gravy to be watery u can add some water otherwise make it thick. Switch off the stove. Serve garnished with corriander leaves and a pinch of lime. Goes well with chapatis and nans.

Mealmaker/soya chunks curry

Ingredients :

Mealmaker / soya chunks : 2 cups dry
onion : 1 cup chopped finely
tomatoes : 2 cups chopped finely
oil : 1 tbsp
chana dal : 1 tsp
urad dal : 1 tsp
mustard seeds : 1 tsp
cumin : 1/2 tsp
turmeric ; 1/4 tsp
curry leaves : few
ginger garlic paste : 1 tsp
dry coconut powder : 2 tbsp
poppy seed powder : 1 tbsp
corriander powder : 1 tsp
corriander leaves : few for garnish

First soak the soya nuggets in warm water for 15 minutes and sqeeze out the water and keep aside. Now in a pan heat the oil. Add in the mustard seeds and allow them to pop. Add in the chana dal, urad dal , cumin and turmeric in the same order. Now add the curry leaves, onions and turmeric and keep mixing. Once the onions turn translucent add the ginger garlic paste and cook till the onions turn brown in color. Now add the tomatoes and cook till they become soft. At this point add the red chilli powder, salt, dry coconut powder and poppy seeds powder. Mix and add the soya chunks. Add little water if u find that the gravy is too thick. Now cook for 5 more minutes till all the juices are absorbed by the soya nuggets and add in the corriander powder. Switch off the flame and serve garnished with corriander leaves. Goes well either with rice or rotis.

Bendakaya koora / okra fry

Ingredients:

Bhendi / okra : 1 lb
onion : 1 cup chopped finely
ginger garlic paste : 1 /2 tsp
Mustard seeds : 1 tsp
cumin seeds : 1 tsp
chana dal : 1 tsp
urad dal : 1/2 tsp
turmeric : 1/4 tsp
curry leaves : few
red chilli powder : 1 tsp

salt : as per taste
oil : 1 tbsp
roasted corriander powder : 1 tsp

Wash and pat dry the bhendi so that no water is present on them. Cut into half inch pieces and keep aside. Now heat oil in a pan and add in the mustard seeds and allow them to crackle. Now add in the chana dal, urad dal, cumin, curry leaves and turmeric. Mix once and add the onions. After they turn translucent add in the ginger garlic paste. Fry till the onions turn brown in color and add in the cut bhendi. Mix once and allow to cook on slow flame until they are tender. Do not keep mixing often as the bhendi will break. Add salt and red chilli powder when u find that the bhendis are cooked. Lastly add the corriander powder and switch off the flame. Serve hot either with rice or rotis.

Cauliflower fry

Ingredients :

Cauliflower : 1 no cut into small floretts

onion : 1 cup chopped finely

red chilli powder : 1 tsp

salt : as per taste

curry leaves : few

corriander leaves : 1/4 cup choped finely

corriander powder : 1 tsp

ginger garlic paste : 1 tsp

oil : 1 tbsp

chana dal : 1 tsp

urad dal : 1 tsp

mustard seeds : 1 tsp

cumin seeds : 1 tsp

turmeric : 1/4 tsp

lime/lemon juice : 1 tbsp

Heat oil in a pan and add the mustard seeds allow them to pop. Add the chana dal, urad dal, cumin seeds ans turmeric. Mix well and add in the onions. When they turn translucent add the ginger garlic paste and cook till the onions turn brown in color. Now add the cauliflower floretts , low the flame and keep mixing to avoid burning at the bottom. Add the salt, lime juice and red chilli powder and cook till the cauliflower is well cooked. Lastly add the corriander powder and switch off the flame. Garnish with corriander leaves and serve hot along with rice or rotis.

Guddu koora / Egg curry

Ingredients :

Eggs: 4 no

onion : 1 cup chopped finely

tomato : 2 cups chopped finely

corriander leaves : 1/4 cup chopped finely

oil : 1tbsp

chana dal : 1 tsp

urad dal : 1 tsp

mustard seeds : 1/2 tsp

cumin : 1/2 tsp

turmeric : 1/4 tsp

curry leaves : few

ginger garlic paste : 1 tsp

corriander powder : 1 tsp

red chilli powder : 1 tsp

dry coconut powder : 1 tsp (optional)

salt : to taste

Heat oil in a pan. Add the mustard seeds and allow them to pop. Now add in the chana dal, urad dal, cumin, turmeric and curry leaves. Give a nice mix. Add in the onions and cook till they turn translucent. Now add the ginger garlic paste and cook till the onions turn brown in color. Add the tomatoes and cook till they are cooked well. Add the red chilli powder and salt. Give a nice mix and pour in the egg liquid. Don't mix right away. Wait for one minute and then mix so that the egg will not become into very tiny pieces and u will be left with big pieces. Now cook for some time till u feel that the egg is cooked well. Lastly add in the corriander powder ( and coconut powder optional) and switch off the stove. Serve garnished with corriander leaves. Goes well with rice and rotis.

Bhendakaya koora / okra curry

Ingredients:

Bhendi / okra : 1 lb

onion : 1 cup chopped finely

ginger garlic paste : 1 /2 tsp

Mustard seeds : 1 tsp

cumin seeds : 1 tsp

chana dal : 1 tsp

urad dal : 1/2 tsp

turmeric : 1/4 tsp

curry leaves : few

green chillies : 3 chopped finely( increase if u want more hotness)

salt : as per taste

oil : 1 tbsp

roasted corriander powder : 1 tsp

corriander leaves : few chopped finely

Wash and pat dry the bhendi so that no water is present on them. Cut into half inch pieces and keep aside. Now heat oil in a pan and add in the mustard seeds and allow them to crackle. Now add in the chana dal, urad dal, cumin, curry leaves, green chillies and turmeric. Mix once and add the onions. After they turn translucent add in the ginger garlic paste. Fry till the onions turn brown in color and add in the cut bhendi. Mix once and allow to cook on slow flame until they are tender. Do not keep mixing often as the bhendi will break. Add salt when u find that the bhendis are cooked. Lastly add the corriander powder, corriander leaves and switch off the flame. Serve hot either with rice or rotis.

Aloo batani koorma / potato peas curry

Ingredients :

Potatoes / aloo : 2 cups chopped

onion : 1/2 cup chopped finely

tomatoes : 2 cups chopped finely

green peas : 1/2 cup(frozen or soaked and cooked)

corriander seeds : 2 tsp

poppy seeds / gasagasalu : 2 tsp

cardamom : 2 pods

cloves : 4

cinamom stick : 1 inch stick

ginger garlic paste : 1 tsp

mustard seeds : 1 tsp

cumin : 1 tsp

curry leaves ; few

corriander leaves : 1/2 cup chopped finely

dry coconut powder : 2 tsp

red chilli powder : 1 tsp

turmeric : 1/4 tsp

Oil : 2 tbsp

salt : to taste

Grind corriander seeds, cloves, cardamom, cinamom and poppy seeds into a fine powder and keep aside. Heat oil in a thick bottomed nonstick pan. Add in the mustard seeds and allow them to splutter. Add the cumin seeds, curry leaves, turmeric and onions. When the onions turn translucent add in the ginger garlic paste. fry for a minute. Add in the ground mixture and fry for another minute. Add the potatoes and keep mixing in order to avoid burning. Once u find that the potatoes are cooked add in the tomatoes and green peas. After the tomatoes are cooked add in the red chilli powder, coconut powder and salt. Cook for some more time till the oil oozes out.Switch off the stove. Garnish with corriander leaves and serve hot with rice or rotis.

Masala vankaya / stuffed egg plant curry

Ingredients :

baby eggpants : 6 no
onions : 1/2 cup chopped finely
ginger garlic paste : 1 tsp
dry coconut : 3 inch piece

poppy seeds / Gasagasalu : 1/4 cup
red chilli powder : 1 tsp
salt : to taste
tamarind : lime size
turmeric : a big pinch
mustard seeds : 1/2 tsp
cumin : 1/2 tsp
curry leaves : few
corriander seeds : 1 tbsp
cinamom stick : 1 inch piece
cloves : 3
cardamom : 1
corriander leaves : few for garnishing
Oil : for deep frying

Dry roast the corriander seeds. Now grind the corriander seeds along with cinamom, cloves and cardamom and keep aside. In the same jar grind the dry coconutand poppy seeds/gasagasalu to a coarse paste adding little water. Keep aside. Soak the tamarind in hot water and squeeze out the liquid.

Heat enough oil in a pan for deep frying the eggplants. Cut the egg plants from the bottom holding the green part on the top so that the slices are intact in the shape if a plus sign and put them in cold water with little amount of salt so as to avoid darkening. Now place the eggplants in hot oil and fry for some time until they are cooked 75 %. Take them out onto a plate.

Take another pan and pour 2 tsp oil and heat it. Add in the mustard seeds and allow them to crackle. Add in the cumin, turmeric and onions. Keep mixing to avoid burning. Once the onions turn translucent add the ginger garlic paste. keep mixing add the ground corriander mixture. Now add the tamarind liquid and the ground paste and cook till the raw smell goes off. Add the red chilli powder and salt. Drop in the egg plants. Pour some water also at this time. Cook till the egg plants absorb all the flavours of the mixture for about 15 minutes on slow flame. At this point the oil should start oozing out otherwise cook for some more time. Switch off the stove and serve hot garnished with corriander. Goes well with pooris, chapatis, plain rice or pulav.

Vankaya koora / Brinjal / Eggplant fry

Ingredients :

Poduvu Vankaya /long brinjal / eggplant : 1/2 kg (approx 1 lb)

Oil : 1 tbsp

chana dal : 2 tsp

urad dal : 1 tsp

mustard seeds : 1 tsp

cumin : 1 tsp

turmeric : 1/4 tsp

ginger-garlic paste : 1/2 tsp

onion : 1 cup chopped very small

curry leaves : few

corriander leaves : few

corriander powder : 1 tsp

green chillies : 5 or 6 chopped finely(reduce if u cant bear the hottness)

salt : to taste

Wash and cut the brinjals into long one inch strips. Put them in salt water to avoid discoloration. heat oil in a wide pan and add the mustard seeds. Allow them to crackle. Add in the chana dal, urad dal, cumin, curry leaves, turmeric, green chillies and fry for a minute. Now add the finely chopped onions and when they become translucent add in the ginger garlic paste and fry till the onions attain a brown color. Add the brinjal pieces and cook till they are tender. Add in salt and keep mixing in between. Also add the corriander powder and switch off the stove. Serve hot garnished with corriander leaves along with rice or chapatis.

Carrot koora / curry

Ingredients :

Grated carrot : 3 cups

Oil : 1 tbsp

mustard seeds : 1 tsp

chana dal : 2 tsp

urad dal : 1 tsp

cumin : 1 tsp

curry leaves : few

green chillies : 5 or 6 (finely chopped)

turmeric : 1/4 tsp

corriander powder : 1/2 tsp

salt : as per taste

Heat oil in a pan. Add the mustard seeds and allow them to crackle. Add in the chana dal, urad dal, cumin, curry leaves and turmeric in the same order. Mix once and add in the finely chopped green chillies. After they are cooked well add in the grated carrot. Keep mixing in between. After some time add in the salt also. Cook until all the water dissappears and the carrot comes closer. Now add in the corriander powder. Cook for another minute and switch off the stove. Serve hot either with rice or rotis.

Aloo fry

Ingredients :

Potatoes : 2 big

Onions : 1

oil : 1 tbsp

chana dal : 2 tsp

urad dal : 1 tsp

mustard seeds : 1 tsp

cumin seeds: 1 tsp

curry leaves : few

turmeric : 1/4 tsp

ginger garlic paste : 1/2 tsp

red chilli powder : 3/4 tsp

corriander powder : 1/2 tsp

cumin powder : 1/4 tsp

salt : as per taste

corriander leaves : few

Wash, peel and cut the potatoes into small pieces and put them in salt water to avoid discoloration. Chop the onions finely and keep aside. Now heat a pan and pour in the oil. Put in the mustard seeds, chana dal, urad dal, cumin, turmeric and curry leaves. Add in the onions. Keep mixing so that the bottom doesn't get burnt. When the onions turn translucent add in the ginger garlic paste. keep mixing. After the onions turn a slight brownish, add in the potatoes and cook until they are cooked. Now add the red chilli powder, salt, cumin and corriander powder and again mix well. Switch off the stove and transfer it into a serving bowl and garnish with corriander leaves. Serve hot either with rice or rotis.

Aratikaya vepudu / Planatain/ Raw banana curry

Ingredients:

Aratikaya / Raw banana / Plantain : 1

oil : 1 tbsp

chana dal : 2 tsp

urad dal : 1 tsp

mustard seeds : 1 tsp

cumin : 1 tsp

red chilli powder : 1 tsp

salt : as per taste

corriander powder : 1/2 tsp

turmeric : 1/4 tsp

curry leaves : few

Wash peel and cut the plantain into small pieces. In a pan heat the oil and add the mustard seeds. Allow them to crackle and add the chana dal, urad dal, cumin curry leaves and turmeric. Put the flame on medium heat. Add in the plantain pieces also. Keep mixing until they attain a crispy texture and are cooked well. Add in the chilli powder, corriander powder and salt. Mix well and switch off the stove. Serve hot as a side dish with rice.

U can also add some crushed kasoori methi leaves for additional flavour.

Palakoora / Spinach fry

Ingredients :

Palakoora/spinach : 4 cups chopped

onion : 1 cup chopped finely

oil :1 tbsp

mustard seeds : 1 tsp

cumin : 1 tsp

chana dal : 2 tsp

urad dal : 1tsp

curry leaves : few

red chilli powder : 1tsp

salt : to taste

corriander powder : 1 tsp

turmeric : 1/4 tsp

Heat oil in a pan and put in the mustard seeds. Allow them to splutter. Now add in the chana dal, urad dal, cumin, curry leaves and turmeric. Add the onions. Keep mixing. Let the onions turn dark brown in color. Now add the chopped spinach and keep mixing. Do not cover because you will loose the flavour. When the spinach starts to come closer add in the red chilli powder, corriander powder and salt. Keep mixing. Switch off the flame when all the water from the spinach evaporates coming closer.Easy spinach curry is ready. Serve garnished with onions. Goes well with rice or rotis.

Guddu koora / Egg burji

Ingredients :

Onions : 2 cups (chopped finely)
eggs : 4
oil : 2 tbsp
chana dal : 2 tsp
urad dal : 1 tsp
mustard seeds : 1 tsp
cumin : 1 tsp
curry leaves : few
cumin powder : 1/2 tsp
corriander leaves : 1/4 cup
dry coconut powder : 1 tsp
red chilli powder : 1tsp
salt : as per taste
turmeric : 1/4 tsp
ginger garlic paste : 1/2 tsp
corriander powder : 1/2 tsp

Heat oil in a wide mouthed nonstick pan. Add the mustard seeds and allow them to splutter. Add in the chana dal, urad dal, cumin, curry leaves and turmeric in the same order. Add in the onions and ginger garlic paste. Add salt and keep mixing inorder to avoid sticking at the bottom. Fry till the onions become dark brown in color. Now add in the cumin powder and coconut powder. Mix well. Break the eggs and add them. Keep mixing so that the egg coats the onions nicely. Add the red chilli powder. Adjust the salt. Put in the corriander powder and corriander leaves. Switch off the stove. Serve hot either with rice or chapatis.

Gutti vankaya koora / Stuffed eggplant curry

Ingredients :

baby eggpants : 6 no

onions : 1/2 cup chopped finely

ginger garlic paste : 1 tsp

dry coconut : 2 inch piece

seasme seeds : 1/4 cup

peanuts : 2 tsp

red chilli powder : 1 tsp

salt : to taste

tamarind : lime size

turmeric : a big pinch

mustard seeds : 1/2 tsp

cumin : 1/2 tsp

curry leaves : few

corriander seeds : 3 tsp

cinamom stick : 1 inch piece

cloves : 3

cardamom : 1

corriander leaves : few for garnishing

Oil : for deep frying

Dry roast the corriander seeds, peanuts and seasme seeds. Now grind the corriander seeds along with cinamom, cloves and cardamom and keep aside. In the same jar grind the dry coconut, peanuts and seasme seeds to a coarse paste adding little water. Keep aside. Soak the tamarind in hot water and squeeze out the liquid.

Heat enough oil in a pan for deep frying the eggplants. Cut the egg plants from the bottom holding the green part on the top so that the slices are intact in the shape if a plus sign and put them in cold water with little amount of salt so as to avoid darkening. Now place the eggplants in hot oil and fry for some time until they are cooked 75 %. Take them out onto a plate.

Take another pan and pour 2 tsp oil and heat it. Add in the mustard seeds and allow them to crackle. Add in the cumin, turmeric and onions. Keep mixing to avoid burning. Once the onions turn translucent add the ginger garlic paste. keep mixing add the ground corriander mixture. Now add the tamarind liquid and the ground paste and cook till the raw smell goes off. Add the red chilli powder and salt. Drop in the egg plants. Cook till the egg plants absorb all the flavours of the mixture for about 10 minutes. At this point the oil should start oozing out otherwise cook for some more time. Switch off the stove and serve hot garnished with corriander. Goes well with chapatis.

Phool makhana curry

Ingredients:

phool makhana : 2 cups

chopped onion : 1 cup

chopped tomato : 1 cup

chana dal : 1 tsp

urad dal : 1 tsp

mustard seeds : 1 tsp

cumin : 1 tsp

turmeric : 1/4 tsp

ginger garlic paste: 1 tsp

corriander powder : 1 tsp

dry coconut powder : 1 tsp

poppy seeds powder (gasala podi) : 1 tsp

red chilli powder : 1 tsp

salt : 3/4 tsp

table cream (optional) : 2 tbsp

kasoori methi leaves : 1/2 tsp

chopped corriander leaves : 1/2 cup

oil : 2 tbsp

First heat one spoon oil in a large wide pan and roast the phool makhana. Take off the pan when they turn brown and keep aside. In the same pan pour the remaining oil and heat it. When it becomes hot add the mustard seeds and let them splutter. Now add the chana dal, urad dal, cumin, turmeric and curry leaves. Add the chopped onion and ginger garlic paste and cook till the onions turn brown in color. Add in the corriander powder, kasoori methi leaves and tomatoes. Close the pan and keep mixing in between so that the bottom does not get burnt. After the tomatoes get cooked add some water and red chilli powder along with salt and keep mixing. Also add the phool makhana at this time. Cook for about 5 minutes and add the coconut powder and poppy seeds powder. Also add the table cream and keep mixing. After 3 minutes switch off the stove. Garnish with corriander leaves. Serve hot with either rotis or rice.

Note: U can even use the onion paste for onions and tomato paste for tomatoes if u cannot chop them that finely because after cooking u should not feel the onion and tomato pieces coming in between.

Mixed vegetable koorma / curry

Ingredients :

Potato : 1

Onion : 1

Tomato : 1

Drum sticks : about 20 pieces

green peas : 1 cup

cauliflower : 1 cup

Ginger garlic paste : 1 tsp

chana dal : 1 tsp

urad dal : 1 tsp

mustard seeds : 1 tsp

cumin seeds : 1 tsp

curry leaves : few

chopped corriander leaves : 1/2 cup

raw corriander powder : 1 tsp

cloves : 2

cardamom pod : 1

cinamon stick : 1" piece

bay leaf : 1

dry coconut powder : 1 tsp

red chilli powder : 1 tsp

salt : 3/4 tsp

oil : 1 tbsp

Wash and peel the potato , cut it into small bite size pieces and put in cold water so that it does not change its color. Chop the onions and tomatoes and keep them aside. Clean the cauliflower and cut into big florets and place aside.

Now take a wide mouthed pan and pour the oil into it and let it heat. Put the mustard seeds allow them to splutter. Put in the bay leaf, cloves, cardamom and the cinamon stick. Also put in the chana dal, urad dal cumin seeds and curry leaves in the same order. Mix once. put in the onions and turmeric powder and cook till the onions turn translucent. Add the ginger garlic paste, potatoes, cauliflower, peas and the corriander powder. Keep mixing to avoid burning. Once the onions are brown in color add the tomato and cook till all the veges are cooked properly. (U can keep a lid and keep mixing in between to do this). Add in the red chilli powder coconut and salt. Now add the cooked drumsticks and mix well. Finally add the chopped corriander leaves and serve hot either with chapatis or rice.

If u want to have more gravy add another tomato, adjust the seasoning and little water while cooking. Drumsticks should be cooked for a while in salted water so that they do not taste bad and uncooked.