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.

Ground nut chutney / verusanagapappula chutney - Andhra style

Ground nut chutney  / verusanagapappula chutney - Andhra style

Ingredients:

Ground nut chutney  / verusanagapappula chutney - Andhra style

1. Groud nuts : 1 tea cup
2. Green chillies : 3
3. Tamarind : 2 flakes (according to taste)
4. Garlic : 3 flakes
5. Mustered,jeera, black gram(urad daal) - 1/2 tbsp each
6. curry leaves : 4
7. Oil : 1/2 tbsp
8. water : 1/2 cup approx.
9. Salt : to taste.

Procedure:

1. Fry ground nuts, without oil,  till it turn to maroon color. Fry chillies in oil.
2. In a mixer grinder, grind fried ground nuts,garlic,fried green chillies, tamarind with water.
3. Put Thalimpu/popu(Fry mustered,jeera and curry leaves in oil). Add it to the grinded paste.
4. Add Salt for taste. You can add lemon juice if chutney demands little more sour taste.

pesarapappu pongali - Andhra style

pesarapappu pongali - Andhra style

pesarapappu pongali - Andhra style

Ingredients:

1. Rice : 1 cup
2. Pesara pappu / moong daal : 3/4 cup
3. Water : 3 cups
4. Chillies : 2
5. Onion : 1
6. Pepper : 4 to 5 smashed
7. Curry leaves : 5
8. Mustered,jeera : 1/2 tbsp each
9. Oil : 1tbsp  
10. Neyyi(Ghee) : 2 tbsp

Procedure:

1. In a pressure cooker boil rice, pesara pappu(moong daal), onion along with 3 cups of water for 3 vizils.
2. Once the pressure is out of the cooker, put thalimpu/popu(In the oil, fry mustered,jeera and curry leaves) and add to the rice and boil it for a while, if needed along with water.
3. Now add neyyi(Ghee) to the pongal and serve.
4. It taste better with ground nuts chutney.

Combinations:

Ground nut chutney - Andhra style,

Drumstick sambar - Andhra style

Goduma ravva Upma

Goduma ravva Upma

Ingredients:

1. Goduma ravva / normal ravva : 2 tea cup
2. Water : 4 tea cup
3. Mustered : 1/4 tbsp
4. Jeera : 1/4 tbsp
5. Minapappu(black gram) : 1/4 tbsp 
6. Onion : 1
7. Green chilli : 4
8. Ghee/Oil : 1/2 tbsp
9. Curry leaves : few
10. Lemon : 1/2 slice

Procedure:

1. Fry ravva with ghee on a pan till mild brown color. Keep them aside.
2. Put thalimpu with mustered,jeera,curry leaves and black gram. Fry chopped onions and chillies with thalimpu.
3. Add the water and boil it bubbles comes out.
4. On low flame, add ravva and lemon juice. Stir it well and quite often to ensure that ravva is evenly boiled.
5. Now serve it with either sugar,ground nut chutney or andhra avakaya.

Raagi dosa - healthy food

                     Raagi dosa - Andhra style

Raagi dosa - healthy food

Ingredients:

1. Raagi pindi () : 2 cup
2. Upma ravva (Upma/Bombay flour) :  1/2 cup
3. Wheat flour (Chapathi flour) : 1/2 cup
4. Salt : to taste

Procedure:

1. Fry the Upma ravva in a pan till light brown color.
2. Add fried Upma ravva,Wheat flour in Raagi pindi. Mix it thoroughly with water.
3. Now in a non stick Dosa pan, add pour it as like for Dosas. Fry on both sides of dosa.
4. You can have it either with ground nut chutney or with any pickle.