Moong Whole Curry

Serving: 4

Ingredients:

Whole Moong: 1 cup

Onion: 1

Tomato: 1

Sambar powder: 1tsp

Chopped Coriander: 4 tsp
Turmeric powder: 1 pinch

Garlic: 2

Coconut: 4tsp
Tamarind paste: 3tsp

Salt

Seasoning:

Mustard seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Soak Dal Moth / Matikekalu over night.
In a pan heat oil and add all seasoning ingredients, when mustard seeds stops splutter add finely chopped onion, garlic fry for few min now add Dal Moth / Matikekalu and fry for 3 - 4 min. Pressure cook adding 1 cup water.

when it gets cool open the lid and start boiling now add coconut powder, turmeric powder, sambar powder, tamarind paste, chili powder, salt, chopped tomato and boil it for 8 - 10 min.

Garnish curry with chopped coriander leaves

Stuffed cucumber curry

Servings: 4

INGREDIENTS:

Small cucumber : 2 lb

Coriander leaves for Garnish

Water:1 1/2 cup

Seasoning:

Mustard seeds: 1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 8 leaves

Asifotida: 1 pinch

For Masala:

Roasted Peanut: 1/4 cup

Coconut: 1/4 cup

Ginger Garlic paste: 1/2 tsp

Tamarind: 1/4 tsp

Green/Red chillies: 4 to 5

Dania Powder: 1/2 tsp

Jeera Powder: 1/2 tsp

Curry leaves: 8 leaves

Salt: 1/2 tsp

Method:

Cut cucumber into whole 1 1/2 inch piece and slit twice to fill the masala(like stuffed brinjol)

Grind masala ingredients with 1/2 cup of water, then fill the masala inside slit cucumber and keep it aside

Take a pan and prepare seasoning with mustard seeds, jeera, curry leaves. now add pearl onion and stuffed cucumber and fry for 2 to 3 min then add 1 cup water and close the lid for 5 to 6 min. once cucumber becomes tender add the remaining masala n cook for 3 to 4 min.

Pour the curry into a serving dish and garnish with coriander leaves.

stuffer cucumber curry is ready to serve with Chapathi or Jower rotti or rice

Fresh Peanut Curry for Dosa

Ingredients:

Fresh Peanuts - 1 cup

Red chillies-10

Dhania-2sp

Pepper-1/4 sp

Cinamon- small piece

Clove-4

Garlic-2 cloves

Onion-1/2

Cocunut powder-5sp

Poppy seeds-1sp

Tamarind juice - 3tap

Chopped Tomatoes - 1

Seasoning:

Mustard seeds: 1/4 tsp

Jeera / cumin seeds: 1/4tsp

Curry leaves: 1 stem
Oil: 2tsp 

Method:  

Pressure cook Fresh Peanut with one or 2 whistle. 

Fry red chillies, dhania, pepper cinnamon, clove,  garlic, onion, separately, adding little oil. Grind all the fried ingredients with 1/2 cup water, when it is done add coconut, poppy seeds and grind it again.

 Heat oil in a pan and add mustard, cumin  and add ground masala and fry for few min, then add  cooked Peanut, tamarind juice, chopped tomato and cook for 10 to 15 min.

serve with dosa or Akki Rotti or rice.

Blackeye Bean /Halasandikalu Curry for Dosa

Ingredients:

Blackeye beans - 1 cup

Red chillies-10

Dhania-2sp

Pepper-1/4 sp

Cinamon- small piece

Clove-4

Garlic-2 cloves

Onion-1/2

Cocunut powder-5sp

Poppy seeds-1sp

Tamarind juice - 3tap

Chopped Tomatoes - 1

Seasoning:

Mustard seeds: 1/4 tsp

Jeera / cumin seeds: 1/4tsp

Curry leaves: 1 stem
Oil: 2tsp 

Method:  

Soak Black eye bean for an hour and pressure cook with one or 2 whistle. 

Fry red chillies, dhania, pepper cinnamon, clove,  garlic, onion, separately, adding little oil. Grind all the fried ingredients with 1/2 cup water, when it is done add coconut, poppy seeds and grind it again.

 Heat oil in a pan and add mustard, cumin  and add ground masala and fry for few min, then add  cooked Blackeye Bean /Halasandikalu, tamarind juice, chopped tomato and cook for 10 to 15 min.

Serve with dosa or Akki Rotti or rice.

Drumstick/ Nuggekai Potato Curry

Ingredients:

Drumstick / Nuggekai - 2 cup

Potato - 1

Chopped Tomato - 1/2 cup

Roasted Peanut Powder- 2tsp

Coconut Powder - 2tsp

Sambar Powder -1/2 tsp
Turmeric Powder - 1/4tsp

Tamarind pulp - 2tsp

Chopped coriander - 1tbs
Jagary - 1tsp

Seasoning:

Mustard seeds:1/2 tsp
Cumin / Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Prepare seasoning, when mustard seeds starts spluttering add Chopped Drumstick/ Nuggekai, Chopped Potato and fry for 2 to 3 min then add one cup water, tamarind paste, turmaric, sambar powder and jagary,  cook until Drumstick/ Nuggekai and Potato gets soft then add Peanut Powder, Coconut Powder and cook for 2 to 3 minutes.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice

Tuvar leela / Togarikaalu Curry

Serving: 4

Ingredients:

Tuvar leela: 2 cup

Onion: 1

Tomato: 1

Sambar powder: 1tsp

Curry leaves: 1 stick

Chopped Coriander: 4 tsp

Ginger: 1/2"

Garlic: 2

Coconut: 4tsp

Salt

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

In a pan heat oil and add all seasoning ingredients, when mustered seeds stops splutter add finely chopped onion fry for few min now add tuvar leela and fry for 3 - 4 min. Pressure cook adding 1 cup water.

Grind coconut, curry leaves, ginger, garlic, sambar powder using 1/2 cup water.

Once the cooker is done add masala, salt chopped tomato and boil it for 8 - 10 min.

Garnish curry with chopped coriander leaves

Black eye beans curry

Serving: 4

Ingredients:

Tamarind juice: 1/8 cup

Tomato:1

Black eye beans: 1lb

Masala:

Red chillies-10

Dania-2tsp

Pepper-1/4 tsp,

Cinamon- 1/2" piece

Clove-4

Garlic-2 cloves

Onion-1/2

Cocunut powder-5tsp

Poppy seeds-1tsp

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

oil: 2 tbs

Method:

Soak Black eye beans for an hour then Pressure cook.

Fry red chillies, dhania, pepper cinamon, clove separatly, adding little bit of oil. make powder of all the fried items, when it is done add garlic, onion, cocunut, poppy seeds.

Heat oil in a thick pan and add mustard seeds, jeera, red chillies, when it stops splutter add cooked Black eye beans and add the ground masala. Let it cook for a while till oil appears, now add water and allow to boil , now add tamarind juice, tomatoes and cook it for 2 to 3 min.

Garnish with corrinder.

This curry can be served with rice rotti, dosa, chapati, or rice.

Note: Black eye beans can be replaced with dry Peas, Avarekalu / Anapaginjalu

Stuffed Badnekayai / Vankayai / Brinjal Dry Curry

1. Dry stuffed Brinjol curry:

Serving: 2

Ingredients:

Brinjal: 1lb

Coriander leaves: 5 stings

Masala:

Coconut: 5 tsp

Roasted Til(sesame seed): 5 tsp

Roasted Pea nut: 2 tsp

Tamarind: 1 pinch

Garlic: 1

Daniya powder: 1/2 tsp

Jeera powder: 1/2 tsp

Red Chillies: 5

Salt: 1/2 tsp(according to taste)

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Garlic: 3

Curry leaves: 6

Red Chillies: 2

oil: 2 tbs

Make 2 slit for the brinjal and soak it in the water to avoid darkening the brinjal.

Powder all masala ingredients without adding the water, stuff masala in the brinjal and keep it aside.

In a pan Prepare seasoning adding mustered seeds, jeera to oil, let it splutter,

add garlic, curry leaves and red chillies saute them till garlic turns to be slight brown.

Add stuffed brinjal and close the lid, cook it in the oil for 10 to 15 min by simmering the stove. keep checking once in 3 min.

Transfer the curry into a serving dish and garnish with Chopped coriander leaves.

This Curry can be served with Chapathi.

Stuffed Heerekayai / Beerkayai / Ridge guard Curry

Servings: 4

INGREDIENTS:

Ridge guard: 2 lb

Pearl Onion: 10 (optional)

Coriander leaves for Garnish

Water:1 1/2 cup

Seasoning:

Mustered seeds: 1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 8 leaves

Asifotida: 1 pinch

For Masala:

Roasted Peanut: 1/4 cup

Coconut: 1/4 cup

Ginger Garlic paste: 1/2 tsp

Tamarind: 1/4 tsp

Green/Red chillies: 4 to 5

Dania Powder: 1/2 tsp

Jeera Powder: 1/2 tsp

Curry leaves: 8 leaves

Salt: 1/2 tsp

Method:

Peel Ridge guard skin and cut into whole 1 1/2 inch piece and slit twice to fill the masala(like stuffed brinjol), peel pearl onion skin.

Grind the all masala ingredients with 1/2 cup of water, then fill the masala inside ridge guard and keep it aside

Take a pan and prepare seasoning with mustered seeds, jeera, curry leaves. now add pearl onion and stuffed ridge guard and fry for 2 to 3 min then add 1 cup water and close the lid for 5 to 6 min. once ridge guard becomes tender add the remaining masala n cook for 3 to 4 min and off the stove.

Pour the curry into a serving dish and garnish with coriander leaves.

Ridge guard curry is ready to serve with Chapathi or Jower rotti or rice