Kurkuri bhindi, Bendakaya vepudu, Vendakkai varuval

Kurkuri bhindi is very crunchy and tasty  fried recipe that everyone loved to have it. I prepare this recipe occasionally or when my hubby demands to have some fried recipe for lunch😄.  It is very easy to prepare and goes well as side dish with rasam rice,sambar rice and also with curd rice. We can even have it as snacks. We can prepare this kurkuri bhindi in many ways as by cutting circles or by taking out it's seeds and cutting horizontally. Today I am preparing kurkuri bhindi by cutting it in circles. Check out my Ladies finger dry coconut curry

                         Kurkuri Bhindi/Okra

Prep Time : 15 mins
Cook Time : 15mins
Serves: 4
Recipe Category: Fry/Side Dish
Recipe Cuisine: Indian
Author:Aruna

Ingredients

Okra/Bhindi/Benda kaya  - 25o grams
Red chilli powder - 1 tsp
Rice flour - 2 tsp
Gram flour/Besan - 3 tsp
Mango powder/Amchur -2 tsp
Turmeric powder - 1/2 tsp
Groundnuts - 1 tsp
Curry leaves - 1 spig
Salt as needed
Oil - to fry

Preparation

* Clean the okra/Bendakaya with water and tap with kitchen cloth. Cut it into thin circles as shown below.

Method

1) Take a pan add oil and heat in medium flame.

2) Add red chilli, turmeric, Amchur powder, rice flour to the okra pieces and mix it.

3) Take half part of the okra to fry.

4) Add salt and gram flour/besan and salt and very little water to the okra, just to bind all powders to okra, befor frying .

5) Check the oil by dropping one okra piece in it. If it floats then oil is ready to fry okra.

6) Add okra pieces in oil slowly by keeping in medium high flame.

7) Fry the okra well, donot reduce the flame. You can feel the crispness of okra while frying.

 8) It will take approximately 5 min to fry.

9) Take okra in plate, now add ground nuts in oil and fry it until it changes color. * As oil is heat it would not take much time to fry. Switch off the flames and add curry leaves fry it for a second. Add ground nuts and curry leaves to the fried okra.

Yummy crispy kurkuri bhindi is ready to eat 😋😋😋.

Note

* Amchur powder is optional, it is used to get bit sour and tangy taste to the fry.

* You can increase the quantity of red chili powder as per your taste.

* You can also add corn flour in the place of besan/gram flour.

* Add very little amount of water just to bind the okra.

* Do not add much water, okra becomes chewy.

Tips

◆ To get crispy bhindi fry it in high flame.

◆ Add salt just before frying the okra, because it makes okra soft.

◆ Donot fry all the okra at a time., make it portions and fry. Because the boiling point of okra will comes down. Check step-2.

◆ Take care while adding curry leaves in oil. I usually run away after adding curry leaves 😉.

◆ Some portion of flour will settle down in the pan, when the flour not dind well with okra. Just filter the oil after cooling, and use it.

Follow all the above steps you will get crispy kurkuri bhindi. You can also have it as snacks 😋🤗.

Also check other curry recipes,

    Stuffed bhindi with spicy coconut powder

  Tiny bitter gourd fry, Kadara kaya vepudu

 Stuffed capsicum with paneer

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ArunaSaraschandra😄

Mamidikaya Pesara Pappu Pachadi, Raw mango moong dal chutney, Manga Pasi paruppu chutney

Today's recipe is Andhra traditional and summer special mamidikaya pesara pachadi. Summer season means Mangoes.. we all love both raw mangoes and riped mangoes. Andhra is famous for chutney's 😍 we can prepare chutneys, sweets, dal (pappu),sharbath and many more using raw mango. Today's recipe is andhra style raw mango moong dal chutney. This is simple and easy recipe with minimum ingredients, but packed with rich taste and healthy. We prepare this chutney in summer season. This chutney goes well with steamed rice, idli, dosa and chapathi's.

    Mamidikaya Pesara pachadi

Preparation time : 10 minutes

Cook time : 7 minutes

Serves: 5
Recipe Category: Chutney
Recipe Cuisine: South Indian
Main ingredient:Raw mango, Moong dal 
Author: Arunasaraschandra 

Ingredients

Moong dal (yellow lentils ) - 1/2 cup
Raw mango chopped -1/2 cup
Red chillies - 7
Scraped/grated coconut - 1/2 cup
Salt as per taste
Oil - 3 tsp

To temper

Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Red chill -1
Asafetida/hing - a pinch
Curry leaves - 2 sprigs

Preparation

* Dry roast moong dal until it changes its color and take it into plate.

* Dry roast red chilli and take it into plate. Let the dal and chillies cool.

Method

1). Grind the roasted moong dal and red chillies to coarse powder.

2) Now add scraped coconut, salt, raw mango pieces( cut into small pieces) in the same mixer jar.

3) Grind it coarse paste by adding very little water.Take the chutney in a bowl.

4) Take a pan add 2 tsp of oil, let it heat for a second. Add mustard seeds once it splutters,add cumin seeds, curry leaves, red chilli and hing one by one and fry it well in medium flame.

5) Pour this tempering over the chutney and have with steamed rice and dollop of ghee 😋😋😋.

Note

* You can use jaggery while grinding, to balance the sourness of mangoes.

* You can increase/decrease the red chilli quantity as per your taste.

Tips

** Fry Moong dal on medium to low flames, turn off flames when Moong dal changes color and you get nice aroma. 

** I like raw mango bites while eating so chopped Mango bit big pieces, if you d't like then chop Mango into small pieces. 


Health benifits of using raw mango

● Prevents dehydration and gives energy

● Good for heart

● Promote health of liver and intestine

● Treats scurvy

● Rich in vit-C

● Gives energy boosts etc.,

Also check other chutney varieties by clicking the link below image👇

       Guntur Dosakaya pachadi

               Green tomato chutney

             ChukkaKura chutney

                 Brinjal chutney

        Kobbari perugu pachadi

Ridge gourd chutney

         Coriander Tomato chutney

                  Coconut Chutney

        Pudina coconut chutney

Hope you like this seasonal summer special mamidikaya pesara pachadi. Give it a try and drop your comments in inbox.

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in Indiblogger
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄

Sambar using fresh ground masala, Arachuvitta sambar

Sambar is traditional and very popular south Indian cusine. We can prepare sambar in many ways, but sambar prepared using freshly ground masala paste gives fresh aroma and gives good taste with all added spices. Sambar prepared using freshly ground  masala taste very good than sambar using powder. My mom always prefers preparing sambar with fresh ground masala. I usually prefer to add multiple vegitables to make it much healthier 🤗. You can have this sambar with steamed rice, idli, dosa, badav and pongal.

Different ways of preparing masala

1) By frying all the spices with coconut and make it paste.

2) By grinding only coconut and adding all powders(coriander,cumin, Funugreek powder etc.,) or sambar powder .

   Both the ways gives good taste. But if you talk about good aroma yes i prefer 1st way 🤗🤗. TodayI am using drumsticks, carrot and beans in sambar.I will post sambar powder, sambar using sambar powder and all varieties of sambar soon..

Sambar using fresh ground masala || Arachuvitta sambar.


 Pre Time :  15 minutes
Cook Time : 20 minutes
Serves : 5
Recipe Category: Sambar
Recipe Cuisine: South Indian
Author : Aruna

Ingredients

Toordal - 1 cup
Drumsticks - 2
Carrot - 1
Beans - 5
Shallot onions - 1 cup
Tomatoes - 2
Curry leaves - 1 spig
Oil -3 tsp
Salt as needed

For masala paste

Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Red chillies - 4 to 5
Curry leaves - 2 spigs
Funugreek seeds - 1/4 tsp
Peppers - 5
Freshly scraped coconut - 1 cup
Turmeric powder - 1/4 tsp

To temper

Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 1 spig
Asafetida/hing - a pinch
Red chillies - 2
Red chilli powder - a pinch( optional)

Preparation

* Wash 1 cup toor dal and soak 30 minutes and pressure cook it for 4-5 whistles or until it become smooth. Mash the dal well and keep it ready.

* Clean all the vegetables and cut it in required shape. Peel onions and keep it aside.

* Soak tamarind in water and extract the juice.

Method

1) Take a pan add 1 tsp oil, add coriander seeds fry it for a second, add chana dal & urad dal, fry it for asecond. Add cumin seeds, fungreek seeds, pepper,red chillies, curry leaves one by one and fry it well on medium flames.

2) Switch off the flames, now add freshly scraped coconut and saute it once.

3) Take all the fried items in a plate and let it cool. Now grind it to fine paste by adding water.

4) Take a bowl add drumsticks with1 glass of water and pinch salt. And half boil the drumsticks, it will take 5 minute when you boiled in medium flames.Do not waste the starch use it in sambar.

5) Add 1/2 tsp oil in a pan add onions, green chillies fr it for a second, add carrot and beans fry it by adding salt. Close the lid and cook for 5 minutes.

6) Add half boiled drumsticks,tomatoes and boil it until the vegetables cook well.

7) Add tamarind juice to the vegetables and boil it until it's raw smell goes.

8) Add finely ground paste along with salt and turmeric powder.

9) Boil the sambar 10 minutes in medium flames until all the vegetables cook well and get thick consistency.

10) Take a pan add 2 tsp of oil heat it for a second, add mustard seeds once it splutters add cumin seeds, Curry leaves ,red chillies, hing and fry it well and switch off the flames, now add pinch red chilli powder.

 11) Add coriander leaves and a tempered items in boiled sambar.

Yummy drumstick sambar is ready to serve 😋😋😋.

Note

* Use freshly scraped coconut to get rich taste.

* You can also use potatoes, brinjal, radish in sambar.

* You can also pressure cook vegetables for 1 whistle, if you in hurry.

* You can all pressure cook vegetables while cooking toor dal. After 1 whistle remove the vegetables and again pressure cook dal.

* You can increase the quantity of red chilli, and also add red chilli powder while boiling sambar.

* You can also add jaggery while boiling sambar.

Tips

◆ Add red chilli powder in step 10) after switching off flames, it gives you good texture and taste.

Health benifits toor dal

● Superior source of carbohydrates which are required to build body energy.

● Heals digestive disorders

● Protein rich

● Stabilizes blood sugar

● Improves heart health etc.,

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ArunaSaraschandra😄

Restaurant style curd Rice, Daddojanam, Thair sadam

Curd Rice is nutritious food not only for kids, for all. Curd rice is also known as  Daddojanam/Peruganam in telugu, Mosaranna in Kannada, Thair sadam in Tamil. Curd rice is my hubby's favorite food 🤗. South Indians meals is not complete with out having curd rice. We can prepare curd rice in many ways by adding fruits, carrot, cucumber,in mustard flavour (Ava petina Daddojanam) etc., Even it tastes good  just by tempering the curd rice 😋😋. To beat the heat from our body we have to eat curd rice in all seasons. Few of us  likes to eat rice with thick curd, but I prefer to have rice with buttermilk( add some amount of water to curd and beat it to make buttermilk). Today i am preparing restaurant style curd rice by adding carrot, pomegranate.

               Curd Rice || Daddojanam 

Prep Time : 15 min
 Cook Time : 10 min
 Yields: 1 bowl
 Recipe Category: Rice
 Recipe Cuisine: South Indian
 Author : Aruna

Ingredients

Cooked Rice - 1 cup
Curd -1 cup
Milk - 1/2 cup(missing in pic)
Grated carrot -1 small cup
Cashew nuts - 6
Curry leaves - 1 spig
Coriander leaves - 1tsp
Ginger -1tsp
Green chillies-3
Red chillies - 1
Mustard seeds - 1/2 tsp
Cumin seeds -1 tsp
UradUdal -1 tsp
Chana dal -1 tsp
Oil -2tsp
Salt as per need
Asafetida/hing - 1/4 tsp

Preparation

* Wash rice twice add water (for 1 glass rice add 3 glasses of water), pressure cook it for 5 whistles on medium flames. Or cook rice normally. Take cooked rice in a bowl, mash it, and let it cool.

* Grate carrot and keep it ready.

* Keep pomegranate seeds ready.

Method

1. Take cooked Rice in a bowl, add salt and curd mix it well.

2. Now add grated carrot, pomegranate seeds and coriander leaves into the rice bowl and mix well.

3. Take a pan add 2 tsp of oil let it heat for a second, now add mustard seeds once it splutters add cumin seeds,cashew nuts, urad & chana dal fry it until it turns its color. Now Ginger, green chillies, red chilli and hing, fry it well and switch off the flames.

4. Add all the fried items in the rice and mix it well.

5. Add some boiled & cooled milk, water ( as per consistency) to the curd rice, mix well and take it into the bowl.

Restaurant style curd rice is ready😋😋😋

Note

* You can add raw mango pieces, grated cucumber.

* You can add rougly chopped onion as raw or fried as per your wish.

* You can also add grapes and apples as per availability.

Tips

◆ If you are preparing this curd rice for box add more milk and little curd.

◆ Do not add curd in hot rice, check that rice is cool and smooth.

◆ If you are preparing curd rice early, then add milk.


Health benifits of using curd

● Nutritious food

● Keeps digestive system healthy

● Packed with calcium, health for bones

● Contains good bacteria that helps for digestion

● Rich in proteins & essential mineral.

● Good for skin & hair etc.,

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