Bangaladumpa fry / potato fry / vurlagadda fry - Andhra style

Bangaladumpa fry / potato fry / vurlagadda fry - Andhra style

Potato Fry - Andhra Style

Ingredients:

1. Potatoes : 4

   

   Vurlagadda fry - andhra style

2. Onions : 2 to 3
3. Ginger garlic pate : 1tbsp (1 inch Ginger, 6 garlic cloves)
4. Green chillies : 2 to 3
5. Salt : to taste(1/2 tbsp approx)
6. Turmeric : a pinch
7. Mustered,cumin seeds : 1/2 tbsp each
8. curry leaves : 2 strands 
9. dry coconut : 2 square inch
10. chilli powder : 1/2 tbsp
11. coriander powder : 1/4 tbsp

Procedure:

1. In a pressure cooker, boil the potatoes and peal out the skin. Slice the boiled potatoes.
2. In a mixer grinder, make a pate out of chillies, ginger garlic paste and dry coconut.
3. In a pan, put thalimpu/popu(in a tbsp of oil, fry curry leaves,mustered,cumin seeds) and fry the sliced onions.
4. Now add the potatoes to the onions and sprinkle the turmeric, chilli powder and coriander powder. Now add salt and fry them for 5 minutes on low flame.
5. Now add the chilli ginger garlic paste to the pan and fry them for another 5 minutes.
6. You can garnish it with coriander and serve it.

Combinations:

Rasam - Andhra Style

Poori potato curry / vurlagadda kurama for poori - Andhra style

 Poori potato curry / vurlagadda kurama for poori - Andhra style

 Poori potato curry / vurlagadda kurama for poori - Andhra style

Ingredients:

1. Potatoes : 3
2. Onions : 2
3. Green chillies : 6
4. Bengal gram flour : 2 tbsp
5. Currey leaves : 2 strands
6. Mustered, Cumin seeds : 1/2 tbsp each
7. Turmeric : 1/6 tbsp
8. Salt : to taste(1/2 tbsp)
9. Chilli powder : to taste (1/2 tbsp)

Procedure:

1. Boil the potatoes in a pressure cooker and peal the skin out. Now slice the potatoes.
2. In a frying pan, pour some oil and fry the mustered,cumin seeds, curry leaves, slitted green chillies and sliced onions for a while.
3. Now add the sliced potatoes and put the turmeric powder. Fry them for 10 minutes.
4. Mean while, in a tea cup of water, mix the bengal gram flour.
5. Now add the bengal gram mixed water,salt, chilli powder(if needed) to the fried content, if you need more sauce add some more water. Boil them for another 5 minutes. Now it is ready to serve with poori.

Guthi vankaya koora / nune vankaya koora / brinjal ground nut curry - Andhra style

Gutti vankaya koora / nune vankaya koora / brinjal ground nut curry - Andhra style

Gutti vankaya koora / nune vankaya koora / brinjal ground nut curry - Andhra style

Ingredients:

1. Brinjal : 5 (preferably medium or small sized)
2. Ground nuts : 1 tea cup(10 tbsp approx) 
3. Tamarind : see finger long
4. Black gram(Urad daal) : 2 tbsp
5. Bengal gram (chenna daal) : 1 tbsp
6. Cumin seeds : 1/2 tbsp
7. Pepper seeds : 3/4 tbsp
8. Garlic cloves : 3 to 4
9. Coriander powder : 1 tbsp
10. Red chilly powder : 1 tbsp
11. Oil : 7 tbsp
12. Grated dry coconut powder : 1/2 tea cup
13. Salt : to taste(approx 1 tbsp)

Procedure:

1. Fry all the seeds and nuts (Ground nuts,Black gram,Pepper seeds,Bengal gram), powder them in mixer grinder along with salt.
2. To the grinded powder add coconut powder,tamarind,garlic,chilli powder,coriander powder and some water. Mix them well in the grinder to get fine paste.
3. Make 4 slits to the brinjal(depending on the size of brinjal), stuff the paste into the brinjals.
4. If you have a micro oven, put these brinjals in the oven and bake them for 20 minutes.
5. If you don't have micro oven, boil the brinjals on a pan at low flame (approx 20 min) till gets boiled.
6. Now in a frying pan, pour some oil, put thalimpu/popu. Fry the onions on it till it turn to golden brown color.
7. Now pour the remaining paste, if required water, boil it for a while.
8. Finally add the boiled brinjals, and boil the whole curry in low flame for 5 minutes. Now it is ready to serve.

Puliyogare paste (karnataka style)

Puliyogare paste (karnataka style)

Ingredients:

1. Ground nuts : 5 tbsp
2. Red chillies : 10 to 15 (depends on the chillies)
3. Mustered : 2 tbsp
4. Coriander powder : 2 tbsp
5. Grated dry coconut : 5 tbsp
6. Black gram(Urad daal) : 2 tbsp
7. Sesame : 3 tbsp
8. Cumin seeds : 2 tbsp
9. Bengal gram(Channa daal) : 1 tbsp
10. Curry leaves : 2 to 3 strands
11. Tamarind juice(thick) : 1 1/2 cup
12. Sugar/Jaggery : 1 tbsp

Procedure:

1. Roast the grated coconut on low flame till it reach golden brown color.
2. Fry all the seeds(daals)/nuts and red chillies( by keeping 2 aside) by keeping 1/2 tbsp of each aside.
3. Now grind the fried seeds.
4. On a stove, add some oil and fry mustered,cumin seeds and curry leaves. Now add tamarind juice and boil it for a while.
5. Now add the powdered stuff,jaggery, salt and boil it well.
6. Once it is well boiled mix it with rice and have it.