Sunday, 27 May 2018

Berakaya palu posina koora, ridge guard gravy with milk, peerkingai curry

Beerakaya is also known as ridge gourd in english and peerkangai in tamil, heerekai in kannada. We can prepare chutney even with the beerakaya potu(ridge gourd skin), beerakaya masala koora etc., This milk based Ridge gourd curry is very famous in andhra and godavari side. I learned this recipe from my family friend Devi vadina😍, when we are in khurdha road(orissa). This curry goes well with chapathi and rice. Talking about calories, in 100gms of ridge gourd we can get 56 calories. I try to add milk with vegetables, as it is rich in calcium.



Let's start the recipe...


  Beerakaya palu posina koora


 Prep Time :  10 min
 Cook Time : 20 min
 Yields: 1 Cup
 Recipe Category: curry/Gravy
 Recipe Cuisine: South Indian
 Author : Aruna

                 

                Ingredients needed

Ridge gourd - 1 bowl

Milk - 1 cup
Onions - 1 cup
Red chilli - 1
Red chilli powder - 1tsp
Coriander powder - 1 tsp
Mustard seed - 1/2 tsp
Cumin seeds - 1 tsp
Curry leaves - 1 sprig
Coriander leaves - 1 tsp
Garlic - 6 cloves
Salt - as per taste
Turmeric powder - 1/4 tsp




                           Preparation


* Clean Ridge gourd and peel the skin.

* Cut onions into small pieces.

                           Method


1. Take a pan add oil, wait for a second,now add mustard seeds when it splutters add garlic fry it. Add cumin seeds, curry leaves, red chilli.


2. Add finely chopped onions, salt fry it well until turns to pink.


3.Add chopped Ridge gourd pieces, turmeric powder fry it in high flame for 2 minutes .




4. Add milk to the ridge gourd,mix well in open lid.





5. When milk boil, mix curry close the lid , low the flame and cook it for 10 min. Mix it occasionally. Then add red chilli powder, coriander powder mix well. close the lid and cook 10 for min. As ridge gourd leaves it will take time to get gravy consistency.






6. Check the consistency, it will be like gravy. Switch off the flame, take the curry in bowl and garnish with coriander leaves.





Yummy beerakaya palu posina koora readyπŸ˜‹πŸ˜‹πŸ˜‹..


                               Notes


* You can add milk atlast, as some people d't like milk to break. but i like this way. Because it taste like paneer.


* You can skip garlic and add hing. But adding garlic gives good taste to gravy and its healthy too.


* You can skip coriander powder, if you do not like coriander powder smell.


* You can add more milk to get more paneer like format.


                           Tips


◆ D't close the lid immediately after adding milk.


◆ Use tender Ridge gourd to get good taste.


Health benefits of using Ridge Gourd:


● It reduces hyper acidity


● As it has low fat, used for weight loss diet


● Its very good for diabetes


● It controls constipation problem etc.,


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Hotel style Majjiga pulusu, Majjiga charu, Curd Rasam

Curd is one of the main food item in south Indian Plates, mainly in lunch. Lunch is incomplete without having rice with curd. Today's my post is hotel style majjiga pulusu(majjiga charu) which simple and easy with minimum ingredients, yet it taste yummy πŸ˜‹πŸ˜‹.
Majjiga pulusu is also known as majjiga charu in andhra. We can do majjiga pulusu in the combination of coconut, ladies finger, bottle guard,  pumpki etc., But today i am posting majjiga pulusu using buttermilk & onions. I will be posting all varities based on curd soon. Talking about calories in 100 grams of buttermilk we have 40 calories. Majjiga pulusu taste good if buttermilk is sour.The taste of this recipe depends on the onions how you fried.


Let's start...

               Majjiga Pulusu || Majjiga charu

 Prep Time :  5 mins
 Cook Time : 10 mins
 Yields: 1 Cup
 Recipe Category: Pulusu/Rasam
 Recipe Cuisine: South Indian
 Author : Aruna

   Ingredients needed

Curd /buttermilk - 1 cup
Onions - 1 cup (rougly chopped)
Green chillies - 2
Red chilli - 1
Curry leaves - 1tsp
Coriander leaves - 1tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Chana & urad dal - 1 tsp
Hing - 1 pinch
Oil -1 tsp
Salt -as per taste
Turmeric powder - 1/4 tsp



                          Preparation

* Take curd in a bowl and make it buttermilk using hand blender or churner ( kavvam).


* Rougly cut onions and keep it ready.

                               Method

1.Take a pan/kadai add 1 tsp of oil,add mustard seeds once it splutters add cumin seeds, urad & chana dal fry it. Now add green chilli, red chill, hing and fry it once.

2. Add  roughly chopped onions, salt, turmeric powder and fry it until it's raw smell goes.



3.Switch off the flame and add buttermilk (beated curd), mix it. Garnish with coriander leaves.




Yummy hotel style majjiga pulusu ready πŸ˜‹πŸ˜‹πŸ˜‹.

                                  Notes

*  You can use crushed garlic while tempering. Using hing is optional.

* As it's simple hotel style majjiga pulusu i am not using any veggies or coconut.

* You can use sweet buttermilk instead of sour. I used bit sour buttermilk.

* Do not  heat the buttermilk , it changes its taste and texture.

                                   Tips

◆ Do not fry onions too smooth. It taste good when it is crunchy.

◆ Sour buttermilk gives good taste to the recipe.


Health benifitsbof using buttermilk:

● Rich source of calcium

●Low in calories and fats.

● Cures dehydration

● Soothes stomach

● Gives brightness to skin etc.,


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