Curry Leaves Powder With Flax Seeds / Avise Ginjala Karivepaku Podi

Ingredients :

• 1 Cup Curry Leaves
• 1/4 sp Mustard Seeds
• 1/4 tbsp Methi Seeds
• 1/4 sp Cumin Seeds
• 1 tbsp Chana Dal
• 1 tbsp Urad Dal
• 1 tbsp Flax Seeds
• 2" Tamarind Flake
• 1 pinch Inguva
• 5 Red Chillies
• Salt to taste
• 2 sp Oil

Preparation

• Heat oil in a pan add chana dal, urad dal & fry for 5 mins.
• Next add methi, mustard, cumin, flax seeds, red chillies and fry.
• Fry until the seeds are golden brown & remove from fire and keep aside.
• In the same pan add curry leaves & dry roast until they turn little dry.
• Let them cool, first grind all the ingredients expect curry leaves.
• Lastly add the curry leaves and grind into a coarse powder.
• Now avise ginjala karivepaku podi is ready to serve.
• Store in an airtight container. Serve with white rice & ghee.

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Dosakaya Tomato kura / Yellow Cucumber Tomato curry

Ingredients :

• 1 no Dosakaya / yellow Cucumber
• 2 Onion chopped
• 2 Tomatoes chopped
• 3 Green chillies chopped
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• 1/2 sp Coriander Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1/2 sp Chana Dal
• 1 Red Chilli crocked
• Coriander Leaves
• Curry Leaves
• 2 sp Oil

Preparation :

• Wash peel and cut dosakaya into small pieces & keep aside.
• Heat oil in a pan add popu ingredients & saute for 2mins.
• When they splutter add curry leaves, sliced onion to it & stir.
• Cook until the onions are soft, then add chopped tomatoes & stir.
• Let it cook for 1 or 2 mins on low heat then add dosakaya pieces.
• Sprinkle little water and add salt, turmeric powder and stir well.
• Cover and cook on medium flame till the curry is soft.
• Add coriander, red chilli powders & mix well, cook with cover for 1 min.
• Once done add coriander leaves and stir, then turn off the flame.
• dosakaya tomato curry is ready to serve, serve with hot rice and roties.

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Gutti Vankaya 2 / Stuffed Brinjal Second Method

Ingredients :

• 5 no Brinjals / Eggplants
• 2 Onion roughly chopped
• 4 or 5 Green Chillies
• 1 pinch Turmeric Powder
• Salt to taste
• 4 sp Oil

Preparation :

• Cut brinjals into 4 pieces with out separating the stem.
• Grind onion, green chillies, salt & turmeric powder into a coarse paste.
• Stuff some amount of the ground paste in each brinjal.
• Now heat oil in a pan and carefully place each stuffed brinjal side by side.
• Cover with a flat lid and pour 1/2 cup of water on the plate.
• Cook on medium heat until one side is lightly browned.
• Then flip them carefully to other side and cook.
• Cook until all sides of the brinjals are soft, then remove from the flame.
• Transfer into a serving bowl, stuffed brinjal curry is ready to serve.
• Tasty tasty gutti vankaya kura is ready to eat.

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Thotakura Kandi Pappu Podi Kura / Amarnath Leaves Toor Dal Fry

Ingredients :

• 2 cups chopped Thotakura
• 1/4 cup Toor Dal
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/4 sp Cumin Seeds
• 1 Red Chilli crocked
• Curry Leaves
• 2 sp Oil

Preparation :

• Clean wash and chop thotakura into small pieces & keep aside.
• Wash and 3/4 cook toor dal on stove top and strain.
• Heat oil in a pan add popu ingredients and fry.
• Add curry leaves, chopped thotakura and stir well.
• Sprinkle little water & add salt, turmeric powder and mix well.
• Cover and cook until the thotakura leaves are soft.
• Once the leaves are soft add cooked toor dal and stir.
• Lastly add red chilli powder & stir, fry for 3 or 4 mins on low heat without cover.
• After that remove from the heat & transfer into a serving bowl.
• Thotakura & kandi pappu podi kura is ready to serve. Serve with rice or roties.

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Veg Semiya / Vermicelli Upma

Ingredients :

• 1 cup  Semiya / Vermicelli
• 1/4 cup Green Peas
• 1 Carrot
• 1 Potato
• 2 Green Chillies chopped
• 1 inch Ginger chopped
• 1 Onion chopped
• 1 pinch Turmeric Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• !/2 sp Chana Dal
• 1 Red Chilli crocked
• Coriander Leaves
• Curry Leaves
• 3 sp Oil

Preparation :

• In a bowl add 3 cups of water, little salt, 1sp of oil & allow to boil.
• When it start boiling add the vermicelli and cook for 4 or 5 mins.
• Once semiya is cooked turn off the flame & pour into a strainer to drain water.
• Pour cold water over it and keep aside for cool.
• Wash peel & cut carrot, potato into small pieces and cook along with green peas.
• Heat remaining oil in a pan add popu ingredients and fry for 2 mins.
• Then add curry leaves, green chillies, chopped ginger and onion.
• Saute well till the onion turns light brown add cooked vegetables & stir.
• Add turmeric powder & mix well, cook on low flame for 1 min.
• Then add cooked semiya, salt and stir gently, cook another 2 mins on low heat.
• Remove from fire and transfer into a serving bowl & garnish with coriander Leaves.
• Now veg semiya / vermicelli upma is ready to serve, serve hot.

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