TELAGAPINDI TEEPI KOORA

INGREDIENTS

Telagapindi – 1cup

Onions – 2 medium size cut into small chunks

Green chillies – 4 slit

Salt to taste

Turmeric powder – 1/4 tsp

Jaggery – 1/4 cup

Water- 1 1/2 cup

Milk – 1/2 cup

Chopped onions – 1/4 cup for serving

*Grind it to a powder

Coriander seeds – 1 1/2 tbsp

Cumin seeds – 1 tsp

Dry red chilli pieces – 1/3 cup [ adjust according to your taste ]

TALIMPU

Oil – 1/4 cup

Peeled garlic – 1/4 cup [ adjust according to your taste]

Cumin seeds- 1/2 tsp

Curry leaves – few

*This recipe was handed down to me by my mother in law.

METHOD

1. In a mixie jar, grind coriander seeds and cumin seeds into a powder. Then add red chillies and grind it to a coarse powder and keep it aside.
2. Heat oil in a pan and add peeled garlic. Fry on low flame till the garlic becomes light brown in colour.
3. Then, add cumin seeds and all the remaining ingredients and fry for few seconds.
4. Then, add chopped onions and green chillies. Mix well. Add salt and turmeric powder.
5. Fry for 3 to 4 minutes and add masala powder. Cover and cook on low flame till onions are transparent.
6. Then, add telagapindi powder and fry on low flame for 3 minutes.
7. Add milk, water and mix well . Cover and cook till the water evaporates.
8. Fry on low flame for 2 to 3 minutes. Then add jaggery powder.
9. Cover and cook on low flame till the jaggery absorbs into the curry.
10. Mix in intervals. Cook another 3 to 4 minutes on low flame .
11. Switch off the flame and serve with raw onion pieces.

BANGALADUMPA PALU POSI KOORA [ POTATO CURRY ]

• 

INGREDIENTS

Finely chopped onions – 1cup

Potatoes – 1 1/2 cup [ peeled and washed and cut into small cubes]

Turmeric powder – 1/4 tsp

Salt – 1tsp

Clove powder – a big pinch

Green chillies – 3 slit

Milk – 3/4 cup

TALIMPU

Oil- 1/4 cup

Cumin seeds – 1/2 tsp

Garlic mashed – 4 cloves

Dry red chillies – 4 pieces

Curry leaves – few

METHOD

1. Peel the potatoes and cut into cubes. Wash and keep them immersed in water until used.
2. Heat oil. Add all the talimpu ingredients one by one. Fry for few seconds and add finely chopped onions.
3. Mix well and add potato pieces , salt and turmeric powder.
4. Mix well and keep covered. Cook on low flame till the potatoes are cooked.
5. Mix in intervals. Add clove powder and mix well . Check out seasonings.
6. Add milk and stir well. Cook on high flame for 1 to 2 minutes.
7. Switch off the fame. Goes well with chapathi.
8. The consistency of the curry should be semi liquid. If case, the curry becomes too thick, you can add milk.

SENAGA PAPPU PALU POSI KOORA

INGREDIENTS

Senaga pappu- 1/2 cup soaked for two hours

Water – 3 cups

Salt – 1tsp

Finely chopped onions- 2 cups loosely packed

Green chillies – 4 slit

Milk – 3/4 cup

Clove powder – a pinch

Turmeric powder – 1/2tsp

Talimpu [tempering]

Oil – 1/3cup

Cumin seeds – 1/2tsp

Garlic – 4 mashed

Dry red chillies – 4 pieces

Curry leaves – few

METHOD

1. Boil soaked chana dal with 3 cups of water. Dal should be soft and not mushy.
2. Drain and keep it aside. Heat oil in a pan and add cumin seeds.
3. Add all the remaning ingredients one by one and fry for few seconds.
4. Add finely chopped onions, green chillies, salt, and turmeric powder.
5. Cover and cook on low flame till the onions becomes translucent.
6. Mix in intervals. Add drained chana dal and cover and cook on low flame.
7. Cook for 6 to 7 minutes and add a pinch of clove powder and mix well.
8. Reduce flame to high flame and add 3/4 cup milk. Continuously mix well otherwise the milk will curdle.
9. Cook till the milk evaporates and the oil in the curry floats on sides.
10. Switch off the flame. Serve with rice.

POTATO CURRY WITH CINNAMON POWDER

INGREDIENTS

Potato pieces- 2 cups [ peeled and cut into chunks]

Onion paste – 1 cup [check out my previous posts]

Green chillies – 5 slit

Cinnamon powder – 1/2tsp

Clove powder – 1/4 tsp

Red chilli powder -1tsp

Turmeric powder – 1/2 tsp

Salt – 2tsp

Milk – 1/2cup

Talimpu

Oil – 1/2 cup

Cumin seeds – 1/2 tsp

Garlic – 4 mashed

Dry red chilli pieces- 5

Curry leaves – few

This recipe was handed over to me by my mother-in-law

METHOD

1. Heat oil in a pressure cooker and add peeled and washed potatoes. Fry on low flame for 5 minutes.
2. Then add all the talimpu ingredients one by one. Fry for 2 minutes. Add onion paste.
3. Add turmeric powder, salt and green chillies. Fry on low flame for 7 to 8 minutes.
4. Mix in intervals. Add red chilli powder, cinnamon powder and clove powder and mix well.
5. Fry for 5 minutes and add 1 1/2 cups of water. Pressure cook on high flame till 1 whistle.
6. Reduce flame to low and cook for 3 minutes. Switch off the flame .
7. Allow pressure to release. Open lid and add 1/2 cup of milk.
8. Mix well and cook on high flame till the gravy becomes little thick.
9. Check out the seasonings. serve with dosa and chapathi.
10. When serving curry you can add raw onions on top of the curry.

CAULIFLOWER FRY

• 

INGREDIENTS

Cauliflower floretts – 2 cups

Onions – 1 cut into cubes

Green chillies – 3 slited

Turmeric powder – 1/4 tsp

Butter – 1tbsp

Red chilli powder – 2 tsp

Salt to taste

Finely chopped ginger – 1 1/2tsp

Water 1 1/2 cup

TALIMPU

Oil – 1tbsp

Cumin seeds – 1/2 tsp

Mashed garlic – 4 cloves

Dry red chilli pieces – 4

Curry leaves – few

Pulav masala – 1/2 tsp [ check out my previous posts ]

This recipe was passed onto me by my sister.

METHOD

1. Take a kadai, add cauliflower floretts , onions, green chillies, turmeric powder, finely chopped ginger, red chilli powder, butter, salt and water.
2. Cover and cook on low flame till the water evaporates and the cauliflower is cooked.
3. Switch off the flame and keep it aside. Heat oil in another pan, add cumin seeds and let them splutter. Add all the remaning ingredients one by one.
4. Fry for few seconds and add 1/2 tsp of pulav masala. Then add cooked cauliflower , mix well.
5. Cook on low flame till the cauliflower is well fried and turns into lightly brown in colour. Switch off the flame.
6. Check out seasonings. Goes well with rice.

KODIGUDDU PALU POSI KURA

INGREDIENTS

Kodiguddulu – 5 boiled and peeled

Finely chopped onions- 3 cups

Green chillies – 5 slited

Turmeric powder – 1/8 tsp

Salt to taste

Clove powder – a pinch

Milk – 1/2 cup

TALIMPU

Oil – 1/4 cup

Cumin seeds – 1 tsp

Garlic cloves – 4

Broken red chillies – 4 pieces

Curry leaves – few

METHOD

1. Heat oil in a kadai, add cumin seeds and let them splutter. Add all the remaning ingredients one by one.
2. Fry for few seconds. Add finely chopped onions and green chillies.
3. Then, add salt and turmeric powder. Cover and cook on low flame. Meanwhile heat 1 tbsp of oil in a kadai. Add turmeric powder and eggs.
4. Fry on medium flame till the eggs become brown. Switch off the flame and take out the eggs from the pan and keep it aside.
5. When onions turn into light pink colour, add eggs and clove powder. Mix well. Fry for 2 more minutes.
6. Add milk and mix well. Cook on high flame till the milk evaporates and oil floats on top.
7. Goes well with roti and rice.

TOMATO CURRY

INGREDIENTS

Finely chopped tomatoes – 3 cups

Finely chopped onions – 1 3/4 cups

Green chillies – 4 slited

Turmeric powder – 1/4 tsp

Red chilli powder- 1/2 tsp

Milk – 1/8 cup

Salt – to taste

TALIMPU

Oi l-1/4 cup

Ginger – 1/2 inch piece mashed

Garlic – 4 cloves mashed

Cumin seeds – 1/2 tsp

Broken red chillies – 4 pieces

Curry leaves – few

METHOD

1. Heat oil in a pan, add cumin seeds and fry for few seconds. Then, add mashed ginger and garlic.
2. Fry for a few seconds. Then, add broken red chillies and curry leaves. Fry for few seconds and add finely chopped onions.
3. Add salt and turmeric powder. Cover and cook on low flame till the onions turn light brown in colour. Mix in intervals.
4. Add chopped tomatoes. Cook on high flame for 3 minutes. Mix well and cook on medium to low flame till water gets absorbed. Add red chilli powder and mix well.
5. Lastly , add milk. Cook on high flame for 2 to 3 minutes. Simmer till you see oil floating on the top off the curry.
6. Switch off the flame. Serve with rice. You can also add drumstick pieces when adding tomatoes.

P0TLAKAYA KOBBARI KURA

• 

INGREDIENTS

Potlakaya – 1 medium size [ 2 to 2 1/2 cups]

Finely chopped onions – 2 medium size

Turmeric powder – 1/8 tsp

Salt to taste

Green chillies – 2 slit

TALIMPU

Oil – 2 tbsp

Urad dal – 1 tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1 tsp

Mashed garlic – 3 cloves

Broken red chillies- 6 pieces

Curry leaves- few

METHOD

1. Potlakaya (snake gourd) has a natural whitish layer coated over them. This has to be scraped off with a knife first.
2. Cut the snake gourd to 2 to 3 pieces and cut them vertically. Discard the seeds and the pith or the white pulp.
3. Cut it into small pieces. Wash and boil in water for 5 to 6 minutes till it softens. Strain in a colander and keep it aside.
4. Heat oil in a wide pan. Add urad dal and fry for 10 seconds, then add mustard seeds, cumin seeds and mashed garlic. Mix well.
5. Then add broken red chillies and curry leaves and fry for 10 more seconds. Add onions and green chillies.
6. Add salt and turmeric powder and mix well. Cook on medium flame till the onions turn soft.
7. Add boiled snake gourd pieces and cook on high flame for 2 to 3 minutes. Then cook on medium flame for 6 to 7 minutes.
8. Add freshly grated coconut and fry for another 6 to 7 minutes. Switch off the flame. Serve with rice.

SENAGA PAPPU MASALA KOORA

• 

INGREDIENTS

Senega Pappu – 1/2 cup washed and soaked for 6 to 8 hours

Oil – 5 tbsp

Onion paste – 4 to 4 1/2 tbsp [ check out my previous posts]

Turmeric powder- 1/4 tsp

Red chilli powder- 2 1/2 tbsp

Pulav masala – 1/4 tsp (check out my previous posts)

Water – 2 1/2 cups

Salt to taste

TALIMPU

Oil – 5 tbsp

Garlic – 3 cloves

Cumin seeds 1/2 tsp

Broken red chilli pieces- 4 to 5

Curry leaves – few

METHOD

1. Wash and soak Senega Pappu for 6 to 8 hours. Drain and keep aside.
2. Heat oil in a pan. Add crushed garlic, cumin seeds, red chilli pieces and curry leaves. Fry for 1 minute.
3. Add onion paste. Fry for 7 to 8 minutes on low flame. Then, add turmeric powder, red chilli powder. Mix well.
4. Add drained Senaga Pappu. Mix well and fry for another 5 to 6 minutes .
5. Add pulav masala , salt and mix well. Add 2 1/2 cups of water. Cover and cook on low flame for 10 minutes till the water evaporates.
6. Check out the seasonings. If the senaga pappu is not cooked well, add some more water and cook on low flame till it is cooked well. Switch off the flame.

ARITIKAYA PALU POSI KOORA [ NO ONION NO GARLIC]

 

This curry can be made during kartika masam as it has no onions and garlic.

INGREDIENTS

Aritikaya- 2 ( raw bananas )

Green chillies – 2

Turmeric powder – 1/3 tsp

Milk – 2 cups

Salt to taste

TALIMPU

Oil – 3 tbsp

Cumin seeds – 1/2 tsp

Broken red chillies – 6

Curry leaves – few

METHOD

1. Trim the ends of the raw banana and peel the skin. Cut into cubes and add to a bowl filled with water. If you don’t immerse the pieces immediately in water , it will start to blacken soon.
2. Heat oil in a wide pan over medium heat. Add cumin seeds, red chillies and curry leaves. Fry for few seconds .
3. Add green chillies,  aritikaya pieces, salt and turmeric powder and mix well.
4. Close the lid and cook on low flame for 2 to 3 minutes. Open the lid, mix throughly and close the lid.  Let it cook for another 3 to 4 minutes on low flame till the aritikaya pieces are well cooked and soft
5. Stir to ensure they don’t burn or stick to the pan.
6. Add milk. Mix well. Cook on high flame for 1 to 2 minutes. Switch off the flame, curry should be semi liquid.