Potlakaya pesarapappu kura || snake gourd moong dal curry || pudalangai pasi paruppu poriyal

Hi friends, today's recipe is snake gourd moong dal curry || snake gourd curry || potlakaya pesarapappu curry(in Telugu) || padavlkayi palya(in Kannada)|| pudalangai pasi paruppu poriyal (in Tamil) || Padwal curry (in Hindi). It is popular South Indian lentil based snake gourd curry.This snake gourd curry is prepared adding soaked moong dal(pesarapappu) and fresh coconut , ginger spice mixture. It is very delicious and healthy curry that you can have with hot steamed rice or even with roti's and also it is very easy to prepare. This is dry version curry, we can prepare many recipes with snake gourd like snake gourd chutney, bajji, kottu, eguru and my favorite is stuffed snake gourd 😋. This curry is prepared without using onion and garlic so we can have it on fasting days with roti's happily (No Onion No Garlic). Snake gourds which i used today are small type and they are very tender, so i did not boiled it separately.

Kurkuri bhindi, Bendakkaya veppudu
Carrot beans stir fry
Beerakaya palu koora

Today i used homegrown small snake gourds, my owner uncle & aunty(Revathi Rajendran) are very down to earth and  friendly, they love gardening mainly veggies. Have banana, guava, mango plants, gongura(sorrel), some leafy veggies.  Flowers like jasmine, hibiscus, shanku puvvu(white), waiting for drumstick, tomatoes, turkey berries and chillies to grow 😍. They share all fruits, veggies and flowers with us. Today aunty gave 2 snake gourds(small), so i planned this delicious curry. Happy to share few gardening pics with you all :) 

•         

Taking this healthy curry to Foodie Monday Blog Hop fb groups #220GourdsAreBeautiful theme. By this time you are all aware that i am part of this lovely group where we bloggers share recipe for theme suggested by a person in alphabetical order every week. This week theme is suggested by "Sujata Roy di"  who blogs at batterupwithsujata . We bloggers sharing different recipes using gourds like bitter gourd, ivy gourd, snake gourd, ridge gourd, bottle gourd. Many of us do not like these gourd recipes, but trust me we can prepare many tasty recipes with these gourds. Coming to Sujata di, she shares many traditional (Bengali cuisine) and authentic recipes. I can surely call her as "Sandesh Queen" as she prepare many sandesh varieties like sugar free pineapple sandesh, hazelnut chocolate sandesh which i am planning to prepare. Do checkout her space..

                                                                                                                                         

  


Preparation Time : 5 minutes
Cook Time : 15 minutes
Serves : 2
Category : Curry
Recipe Cuisine:South Indian
Main ingredients : Snake gourd, moong dal
Author : Aruna SarasChandra

   



Ingredients

for grinding

fresh coconut - 1/4 cup

green chilli -1

ginger - 1 inch

for tempering

oil - 2 tsp

mustard seeds - 1/2 tsp

cumin seeds - 1 tsp

curry leaves - 1 sprig

hing -  a pinch

others

Snake gourd (small) - 2

moong dal - 1/4 cup

turmeric powder -p 1 pinch

red chilli powder - 1/4 tsp

salt as per taste

coriander leaves - 1 tsp(chopped)

Instructions

1) Firstly wash and soak moong dal in water for 20 to 30 min so or 10 min in hot water.

2) Wash, peel snake gourd then deseed and cut it into pieces.

3) Heat oil in a pan then add mustard seeds when starts crackling then add cumin seeds, curry leaves and hing. Fry it well on medium flames then add chopped snake gourd,turmeric powder and salt, stir it and cook it for few minutes. Then add soaked moong dal to the above stir it , close the lid and cook it in low to medium flames till snake gourd and moong dal cook well.

4) Now coarsely grind fresh coconut, ginger, green chilli and pinch of coriander leaves.(** check tips)

5) Now add the above coarsely grinded mixture into curry along with red chilli powder, mix everything well and close the for 2 to 3 minutes.

Garnish curry with coriander seeds, that's it our snake gourd moong dal curry is ready to serve :) 

Tips

** Do not grind coconut mixture to smooth paste, just grind it coarsely. Are you can grate coconut, chilli and ginger and add it.

** If you are using large type snake gourd and they are not tender then boil it in water for 5 minutes or till it cooks by adding salt.

** You can also add 1/8 tsp of jeera/ cumin seeds while grinding.

** You can also skip adding moong dal or replace it with chana dal. (but i like adding moong dal ).

Hope these tips and pictures are useful to prepare this curry. Also check other related recipes just by clicking the link below pic..

                    

                                     Punjabi Kadi

    

                 gummadikaya majjiga pulusu/ pumpkin curd gravy

                 

                                                    sanna kakaraya kaya kura

          

                                                             stuffed bitter gourd

Odisha aloo palanga sabzi

 Potato Spring Onion Fry

                      Matar Fry

              Malai Matar paneer

                                Paneer Lababdar/ Jeera Rice

                 Hyderabadi Mirchi ka salan

               Punjabi Dum aloo

                              Kaju curry

               paneer butter masala

                          Kadai Paneer

          Stuffed paneer capsicum            

Hope you like this tasty, delicious and healthy snake gourd moong dal curry. Give it a try and drop your comments in inbox.

Also follow me on
In facebook @Facebook
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra :)

Hyderabadi Veg Dum Biryani || How to prepare veg dum biryani

Hyderabadi Veg Dum Biryani with step by step pics and tips - today's recipe is Hyderabad popular and most loved Vegetable dum biryani. It is very tasty and aromatic , it is generally prepared with basamati / long grain rice. It is generally prepared with meat and vegetables, today i am sharing veg version dum biryani. Today i used potato, carrot,beans and cauliflower, we can also use peas and paneer too.  So what is dum meaning - it is basically a foreign term for breathing(info from google). This dum biryani differs from regular biryani that we cook, it is prepared in pot sealed with dough on low flame by spreading veg gravy and cooked basmati in layers. If pot not available we can also prepare in kadai(i too prepared in kadai). We can have this biryani with any simple raita's or fruit based raita like pomegranate raita,  today i had it with boondi raita. Also check few rice varieties from my blog -  Green Peas Pulao, Jeera Rice,  Kashmiri Pulao, Coconut milk pulao, Carrot rice, Pudina rice,  Mango Rice, Ven Pongal,Restaurant style curd rice, Curry leaves powder rice.

      Hyderabad is popular for pearls, food and IT, it is popularly known as "the city of pearls ". Few popular places to visit @Hyderabad is Golconda Fort, Charminar, Salar Jung Museum, Hussain Sagar, Ramoji Film city, Chowmahalla Palace, Taj Falaka numa Palace, temples like Birla Mandir, Chilkur Balaji Temple, Iskcon temple, Yadagiri gutta, Sanghi temple, Peddamma Thalli temple, Sri Jagannath Mandir .. Masjids like Mecca Masjid, Medak Church is very popular church in Telangana. Hyderabad is also famous for shopping mainly for bangles @charminar and pearls,  best place for shopping is Koti, Monda market, Paradise etc. I have many memories which i never forgot in my life, i completed my  M.C.A @Nrupathunga College and worked here as a s/w. I got chance to taste many tasty foods and visit many popular places. Paradise biryani with Hyderabadi mirchi ka salan and Qubani ka meetha with ice cream @Hotel Paradise, idli sambar and cone ice cream @Swati hotel , punugulu and pani poori @Ameerpet are my favorite food. Few popular food from hyderabad is biryani, haleam, irani chai, Falooda, double ka meeta, sarva pindi, sakinalu etc.. 

  
                                     

Taking this aromatic and super tasty "Hyderabadi Veg Dum Biryani" to Shhhhh Secretly Cooking Challenge fb group started by Priya of Priyas Versatile Recipes and taken further till date by Mayuri she blogs at Mayuris jikoni.  Here admins will select one Indian state in alphabetical order. And they pick pairs for theme, pairs will share 2 ingredients, using that ingredients we will prepare recipe and post it in group album. Other group members will guess the secret ingredient.          

                                                                                                                                         

 For this month October we bloggers preparing Telangana Cuisine, I am very much of excited to share this dum biryani as it is one of my favorite. My partner for this month is Mayuri di, who blogs at  Mayuris jikoni, do visit her place for different varieties of food from different regions. I surely tell you that you will love her space. I mainly love her write up, she not only explain the recipe but also give full information about recipe and its origins, which i am trying to adopt in my blog :). Mayuri di gave me mace and curd,these two are main ingredients to prepare dum biryani.  I gave besan and coriander powder as two secret ingredients, with that she prepared attu-tunukala-tunaka-koora, i loved many recipes and bookmarked leopard patch spot bread, chocolate-phirni to prepare soon. 

let's start recipe..
                            
                           Hyderabadi Dum Biryani

Preparation Time: 15 minutes
Cook Time : 40 to 50 minutes
Serves :  4 
Category : Biryani / Pulao
Recipe Cuisine: Telangana / Hyderabad
Main ingredient: Basmati / long grain rice
Author : Aruna SarasChandra


Ingredients

For cooking rice 

Basmati rice - 11/2 cup
water -  8 cups
oil- 1 tsp
ghee- 1 tsp
elachi -  2
clove - 4
cinnamon stick - 1 inch
bay leaf - 2
pepper - 5
star anise - 1
salt - 1 tsp

For gravy

oil- 3 tsp
ghee - 2 tsp
shah jeera - 1 tsp
elachi - 2
cloves - 2
bay leaf - 1
mace -2 
star anise -1 
cinnamon stick - 1 inch
onion - 3
green chili -2
mixed vegetables(potatoes, carrot, cauliflower, beans) - 1 cup
(you can also add peas and paneer too)
curd - 11/2 cup
ginger - garlic paste - 1 tsp
turmeric powder - 1/4 tsp
red chili powder -1 tsp(adjust)
biryani masala powder - 1 tsp
salt - as per taste
saffron - 1 pinch
mint / pudina leaves - 1/4 cup (chopped)

Others

onion - 2 or fried onions/ birista - 1/4 cup
coriander leaves - 2 tsp
wheat flour - to seal

Instructions

1) Firstly soak basmati rice for 20 to 30 mints, in this mean time chop all the veggies and prepare birista/ fried onions . Chop onions fine to prepare birista or use readily available fried onions. For this we have to deep fry or shallow fry onions in oil. I shallow fried onion by heating oil in a kadai .

2) clean and chop all the veggies.

3) after 20 to 30 min Heat a kadai with oil and ghee then all spices mentioned in 'for cooking rice' one after other fry till you get nice aroma on low flame. Add water salt let it boil, then add soaked and washed basmati rice cook it for 7 to 10 minutes or till the rice is almost cooked on medium flames. Check rice with fingers if it starts breaking then switch off flames  and drain it using strainer and add some cold water, strain water and keep it aside openly.

3) Now we will start gravy preparation, for this heat a pan with 3 tsp of oil , 1 tsp of ghee . Then add all the spices(elachi, bay leaf,clove star anise, mace, cinnamon stick) fry till you get nice aroma. 

4) Now add onions and green chilli  fry till it changes color then add ginger garlic paste fry till raw smell goes out.

5) Now add all chopped veggies fry it for few minutes, then add  curd, turmeric , red chilli powder , biryani masala, salt mix everything well. Add 1 cup of water and cook on medium to low flames till veggies cook well.

6) Gravy is ready, now we will start layering biryani.  Take a wide kadai/pan/pot spread gravy for 1st layer, then spread rice on it spread pudina, fried onions and saffron water.

7) Now again spread remaining vegetable gravy on rice then spread rice remaining birista/fried onions, pudina/mint leaves , saffron , coriander leaves and 1 tsp of ghee.

8) Layering is completed now preparing thick wheat dough by adding water and seal the kadai well.(sealing pic is missing will update soon).

Cook the above sealed kadai for 10 minutes on ready. Now Hyderabadi Dum Biryani is ready to serve, i served it with boondi raita. Enjoy your day with your loved ones.

How to serve this Dum Biryani

-- Remove dough after leaving biryani aside for some time, do not mix the biryani just like other biryani. 

Tips

** Use basmati rice to get good taste,texture and aroma.

**Soak rice for minimum 20 minutes.

** As peas and paneer are not readily available i skipped it, you can use vegetables of you choice.

** You can also add fried cashew nuts and raisins.

** Layering biryani is must as it is dum biryani.

** There are few ways(which i know) to seal the kadai
1) using wheat flour dough.
2) use silver foil
3) close it with thick cotton cloth and close the lid tightly and keep weight on the lid. (will try to update pics soon).

** Use heavy bottom kadai / pot to prepare this biryani.

** After sealing biyani cook it on very low flames. 

** do not serve immediately after preparing. As per experience i am telling this biryani taste very good after preparation of few hours.

** Add ginger garlic paste according, as few ppl do not like it. 

** Use good quality basmati rice to get good taste and texture.

** If you feel rice over cooked and became sticky then add some more oil on it and keep it under fan.

These are some tips hope it is helpful to you while cooking.

Also check other biryani / pulao /rice items just by clicking the link below pic..

                 Hyderabadi Mirchi ka salan

                             Carrot rice

                                        Pudina rice

                                                Green Peas Pulao

                                           Jeera Rice

coconut rice

                                 

                                                               Mango Rice

Kashmiri Pulao

Coconut milk pulao

                             

Restaurant style curd rice

Pongal

Hope you like this aromatic and super delicious Hyderabadi special veg dum biryani. Give it a try and drop your comments in inbox.

Also follow me on

In facebook @Facebook

In pintrest @pintrest

In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter in Indiblogger
in MyTaste

Thanks for visiting my blog, 
Aruna Saraschandra 😊