Sorakaya Ava Kura Recipe | How to make Bottle Gourd Curry | Anapakaya Curry Recipe

Hi friends, Today's recipe is Sorakaya Ava Kura Recipe. Bottle Gourd is called Sorakaya or Anapakaya in Telugu states. We can make different varities of curries with the Anapakaya or Sorakaya. Sorakaya Ava Kura is one among them. Ava means mustard, Sorakaya avakura means bottle gourd with mustard. This curry can be made in two different ways, one is Sorakaya Ava Rasam, little thin in texture. The other one is dry curry. Now I am going to give the recipe of the dry curry here. It is very easy and tastes really good. It is a best accompaniment with hot piping rice. This curry need very less ingredients. And takes very less time to cook. The sorakaya ava kura recipe is mostly made in Andhra, and in particular Vizag.

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Sorakaya Ava Kura Recipe | How to make Bottle Gourd Curry | Anapakaya Curry Recipe
Author: Sailaja Angara
Preparation Time: 15M
Cooking time: 20M
Servings: 4 People

Sorakaya Ava Kura Recipe -- A best accompaniment for rice.

Ingredients:

• 20" inches Sorakaya/Anapakaya/Bottle Gourd
• 3 Tomatoes
• Salt to Taste
• 1 Tsp Turmeric Powder
• 2 Tbsp Oil
• 1 Tbsp Mustard Seeds
• 4 to 6 Red chillies
• 1 Tsp Asafoetida/Hing
• 1 Tsp Urad Dal/Black Gram
• 4 to 6 Curry Leaves

Procedure:

1. Chop tomatoes and sorakaya/anapakaya/bottle gourd into cubes.
2. Heat oil in a kadai, add tomatoes.
3. Cook tomatoes till they become soft.
4. Add sorakaya/anapakaya/bottle gourd pieces.
5. Add salt and turmeric powder. Add little water.
6. Allow the vegetables to cook softly.
7. Meanwhile let us make a paste.
8. In a blender jar add mustard seeds, red chillies and hing.
9. Blend them into a smooth paste. Add 1 spoon water and make the paste, do not add excess amount of water.
10. Once the bottle gours/Sorakaya cooked softly and let the moisture in the vegetable evaporate.
11. Add the above made mustard seeds and red chillies paste to it.
12. Combine it well and let the sorakaya absorb all the flavour of mustard and red chillies.
13. Serve Sorakaya Ava Kura with hot piping rice.

Instant Tomato Rasam Recipe | How to prepare Tomato Rasam (Karnataka Style)

Hi friends, Today's recipe is Karnataka style instant tomato rasam. I learned this instant tomato rasam from my mom. When dad was suggested not to eat tamarind, amma started making rasam and sambar with boiled tomatoes. In this post I am going to explain how to prepare tomato rasam without tamarind. This is the best tomato rasam recipe I have ever tasted. We have to make a special powder for this instant tomato rasam. That powder can be stored for a couple of months also, but I prefer to make instantly and use it. So that the instant tomato rasam tastes good.

There are different rasam varieties to make instantly, and some of them are even without powder.
Check out for the rasam powder to use for regular rasam.
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Instant Tomato Rasam Recipe | How to prepare Tomato Rasam (Karnataka Style)
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 15M
Servings: 6 people

Another simple instant tomato rasam without tamarind -- serve with hot piping rice.

Ingredients for Rasam:

4 Tomatoes

2 Tbsp Toor Dal

Salt to Taste

1 Tsp Turmeric Powder

1 Tbsp Ghee

1 Tsp Mustard Seeds

1 Tsp Cumin Seeds

1/2 Tsp Fenugreek Seeds

1/2 Tsp Asafoetida

4 to 6 Curry Leaves

Fistful of Coriander Leaves

Ingredients for Rasam Powder:

1 Tsp Oil

1 Tbsp Coriander Seeds

1/4 Tsp Mustard Seeds

1/4 Tsp Cumin Seeds

1/4 Tsp Fenugreek Seeds

1/4 Tsp Black Pepper Seeds

1/4 Tsp Chana Dal

1/4 Tsp Urad Dal

3 to 5 Cloves

1/4 Tsp Poppy Seeds/Khus Khus

4 to 5 Red Chillies

Handful of Curry leaves

Procedure for Rasam Powder:

1. Heat oil in a pan.
2. Add coriander seeds, and fry them till the aroma comes out.
3. Add mustard seeds, cumin seeds, fenugreek seeds, chana dal and urad dal.
4. Fry them together till the dals turn light brown. Fry all of them in low flame.
5. Add cloves and poppy seeds also then fry them till the poppy seeds splutter.
6. Add red chillies and curry leaves and fry till the leaves turn crispy.
7. All the frying should be done in low flame only.
8. Allow all the above ingredients to cool down completley.
9. Grind them to make a fine powder in the blender jar.
10. this powder can be stored in an air tight container for further use also. It can be stored for a couple of months.

Procedure for Rasam:

1. Boil water in a thick bottom pan.
2. Add 4 tomatoes to the boiling water.
3. Allow them to cook till they become soft.
4. Once they are done, let them cool completely.
5. When the tomatoes are cooled, take out the skin.
6. Put them into the blender jar and make a smooth paste.
7. Sieve the tomato puree to get a clear juice without seeds.
8. Pour this into a thick bottom kadai, add salt and turmeric powder.
9. Add 2 cups of water and allow the tomato puree to boil.
10. Let it boil for 5 minutes.
11. Once the tomato puree reaches rolling boiling add 1 and 1/2 Tbsp of the above prepared powder.
12. Let it boil for another 2 to 3 minutes.
13. Add 2 Tbsp of cooked toor dal.
14. Again allow this to boil for another 3 to 5 minutes.
15. Meanwhile we can prepare tadka.
16. Heat ghee or clarified butter, add mustard seeds, cumin seeds, fenugreek seeds and asafoetida.
17. Once they started spluttering add coriander leaves and curry leaves.
18. Add this to the above boiling instant tomato rasam and allow it to boil for another 2 to 3 minutes.
19. Serve hot piping instant tomato rasam recipe (Karnataka Style) in the hot piping rice.

Chintakaya Ava Pulusu Recipe | How to make Chintakaya Pulusu recipe (Andhra Style)

Hi friends, Today's recipe is Chintakaya Pulusu. Actually it is called Chintakaya Ava Pulusu. We get tender green tamarind fruit during the months of September to November or December in South India. We can make chintakaya ava pulusu recipe delicious with them. It is a no onion gralic recipe which can be served during the festival season. We can pickle them as we get ripen ones after January. The pickle can be stored for more than 2 to 3 years also.
The chintakaya pulusu recipe Andhra style takes a few specific vegetables like Brinjal, Tomato and bottle gourd. I am using only brinjal and tomato. To make Chintakaya ava pulusu recipe Andhra we need to make a paste with soaked rice, mustard seeds and other spices. You can check out other recipes with the tender green tamarind fruit like Chintakaya pachadi and Chintakaya Pesarapappu Pulusu.

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Chintakaya Ava Pulusu Recipe | How to make Chintakaya Pulusu recipe (Andhra Pradesh)
Author: Sailaja Angara
Preparation Time: 20 Mins
Cooking time: 15 Mins
Servings: 6 people

Chintakaya Ava Pulusu -- A stew made with tender green tamaind fruit.

Ingredients:

50 Grms Chintakayalu/Tender Green Tamarind Fruit

5 to 7 Brinjal

1 or 2 Tomato

Salt to Taste

1 Tsp Turmeric Powder

1 Tbsp Rice

1 Tbsp Rice

1 Tsp Chana Dal

1/4 Tsp Fenugreek Seeds

1/2 Tbsp Mustard Seeds

1 Tsp Til

1 Tbsp Red Chilli Powder

6 to 8 Red Chillies

1 Tbsp Oil

1 Tsp Mustard Seeds

1 Tsp Cumin Seeds

1 or 2 Red Chillies

5 to 7 Curry Leaves

Fistful of Coriander Leaves

1 Tsp Asafoetida

1 Tsp Chana Dal

1/4 Tsp Fenugreek Seeds

Procedure:

1. Soak rice for half an hour to one hour.
2. Cut brinjal and tomatoes into 4 pieces each.
3. Boil the tender green tamarind in a thick bottomed vessel.
4. Extract the juice out of it and remove the residue. And keep the juice aside.
5. In a wide and thick bottom kadai, add brinjal and tomatoes.
6. Add the above tamarind juice, add salt, and turmeric powder.
7. Add a 1 Tsp chanadal and 1/4 Tsp fenugreek seeds. They give a nice sober taste to the pulusu.
8. Allow this to boil for 5 to 8 minutes.
9. Meanwhile make the spice paste.
10. In a blender jar add Soaked rice, mustard seeds, til and red chillies or chillies powder.
11. Make a smooth paste of it. This is called ava as there is mustard seeds in it.
12. Add this paste to the above boiling pulusu and allow this boil for another 3 to 5 minutes.
13. Stirring ocassionally in a regular intervals.
14. Take care that it should not stick to the bottome of the kadai, and burn.
15. In another kadai, heat oil, add mustard seeds, cumin seeds and red chillies, curry leaves and coriander leaves last but not the least add asafoetida.
16. Fry all of them, once they start spluttering add them to the above boiling pulusu.
17. Serve Chintakaya Ava Pulusu recipe with hot piping rice.

Peanut Rice Recipe | How to make Peanut Rice | No Onion No Garlic (Festival special Recipes)

Hi friends, Today I will post on how to make peanut rice recipe. Peanut rice or peanut powder rice can be made with leftover rice. Another one pot meal, tummy full and friendly. I have picked it from one of my colony neighbouring aunty. Last year during Karthikam, we had kitty party. In that whoever is throwing the party have to cook without onion and garlic. When the turn came to Anuradha aunty, she made 6 varieties of rice without onion and garlic. She prepared Pulihora, coconut rice, vangi bath, peanut rice, sesame seeds rice and curd rice.I too have all of them except two, sesame seeds rice and peanut rice. I have decided to include them also in the blog. This week I made peanut rice, next week have plans to make sesame seeds rice, rice with kandi podi. It is also a very simple and easy recipe. Another one pot meal, but we need to make powder.

Peanut Rice Recipe -- How to make Peanut Rice
Author: Sailaja Angara
Preparation Time: 20 Mins
Cooking time: 15 Mins
Servings: 4 People

Peanut Rice Recipe -- easy and simple lunch box recipe

Ingredients:

1 Cup Rice

Salt to Taste

1 Teaspoon Turmeric Powder

1 Tablespoon Peanuts/Groundnuts

1/4 Tablespoon Sesame Seeds

1/4 Tablespoon Dry Coconut

5 to 7 Red Chillies

1 Tablespoon Oil

1 Teaspoon Mustard Seeds

1 Teaspoon Cumin Seeds

1 Teaspoon Black gram

1 Teaspoon Bengal Gram

2 Red Chillies

5 to 7 Curry Leaves

2 to 4 Green Chillies

1/4 Teaspoon Asafoetida

Procedure:

1. Pressure cook rice for three whistles, in 1:2 ratio for 1 cup rice add 2 cups of water.
2. Slit green chillies.
3. Let the pressure cools down, spread the rice in a wide plate. Add oil so that the rice won't turncky.
4. Heat a kadai, add peanuts and roast till they turn light brown or the aroma comes. Keep it aside.
5. In the same roast sesame seeds, red chillies and dry coconut till the sesame seeds flutter.
6. Combine them with the above roasted peanuts.
7. Let them cool for a while and grind to a coarse powder.
8. Heat oil in the same kadai, add mustard seeds, cumin seeds, black gram and bengal gram.
9. When they start crackling, add red chillies and slit green chillies, curry leaves. Fry them for a while.
10. Add turmeric powder to the above tadka.
11. Add the above tadka to the rice.
12. Add salt and above made peanut powder to the rice.
13. Mix it well so that the entire powder and salt mixes with the rice grains.
14. Serve hot piping peanut rice with curd.