Archive for the 'Curries' Category


Anapakaya Palu Posi Kura

akura.jpgBottle Gourd in cream sauce

Anapakaya or sorakaya which is commonly known as bottle gourd is technically known as calabash, is a vine grown for its fruit, tender young bottle gourd fruits of certain varieties are eaten as a boiled vegetable. The fresh fruit has a light green smooth skin and a white flesh. The fruit are often cooked with lentils, curries and also used in making desert. Bottle gourd is popular summer squashes in India. The best are slightly sweet, tender, and free of bitterness. Gourds are high in fiber and low in fat and cholesterol also contains good amount of Vitamin C, Riboflavin, Zinc, Thiamin, Iron, Magnesium and Manganese. Bottle gourd in India is also known as Lauki and Dudhi.

I use Anapakaya a lot in my house; it is a must to buy vegetable in my weekly veggies shopping. I make sambar, pappu kura (cooked with lentils), curries, pachadi (chutney) and stews with this lovely squash. Anapakya palu kura is a light and creamy curry, mildly spiced with ginger is from Andhra Pradesh most commonly cook by vegetarians. This sweet summer squash goes really well with cream/ milk just melts in mouth. Even though I don’t like this particular dish a lot but it’s my son’s favorite. This dish is really easy to prepare and also a good side dish for quick meals. Both my mom & MIL prepares this curry same way .


1 medium tender Anapakaya
1 ½ -2 tbsp half & half or whole milk
Salt to taste

Peel and cut anapaya into cubes, remove the seeds if needed and keep aside.

For seasoning
1 tsp oil
1 dried whole red chilli (broken)
½ tsp urad dal
½ tsp cumin seeds
Small pinch of hing
½ inch ginger piece (peel & minced)
Few curry leaves

Heat oil in small frying pan add urad dal, red chillies and fry until the urad dal starts to turn light brown. Now add cumin seeds, hing and ginger, allow the cumin seeds to crackle. Add curry leaves and turn of the heat and keep aside.


In a heavy bottom shallow pan add anapayaka pieces, salt and cook on low medium heat covered. Anapakaya itself contains lots of moisture so you don’t need to add any extra water. Keep stirring in between. If needed sprinkle some water to avoid burning. It takes 10-15 minutes to cook. Add fried seasoning and cream mix well, cook for 1-2 minutes and turn of the heat.

This goes really well with rice and roties.

Notes and Tips

Do not cook for long after adding cream it will curdle. You can use ghee to fry seasoning instead of oil to add extra flavor. Also you can add onions (chopped) along with seasoning, fry and then add to the cooked squash.


Noolkol / Kohlrabi kalan

dsc03889.jpgKohlrabi is more commonly known as Noolkol in Southen part of India, often seen in Asian and Indian grocery stores in US. This pale green vegetable (turnip shaped portion) looks like a green sputnik/ bulb is a member of cabbage family which taste like fresh, crunchy broccoli stems and cabbage accented by radish. Kohlrabi is a good source of vitamin C and potassium, magnesium and copper. It is low in both sodium and calories, also is high in dietary fibers and contains the dietary minerals and folic acid .Kohlrabi can be eaten raw as well as cooked.

Yogurt is widely used in South Indian cuisine. Yogurt is used as a base in making spicy stews (Majjiga Pulusu), chutneys (Perugu Pachadi) and curries. Yogurt is extensively used in Kerala, Kalan is one of the classic version of Kerala Cuisine.

Kalan is also known moru curry/ thickened yogurt curry. Tradition way kalan is prepared with raw bananas and yam’s; usually made during special occasions and elaborate meals, served along with avail and other tradition dishes. Before tasting Kalan, I was thinking that it will taste similar to Avial but it didn’t. There is a difference between Kalan and Avial. Kalan is a very thick gravy curry made with particular vegetables and no tamarind is added, where as Avial is a semi-wet curry with assorted vegetables, tamarind or sour mango pieces are used in avail. Except for few common ingredients used for gravy, even thedsc03903.jpg preparation method is different. Few days back I got Noolkol and wanted to make something different than the regular version my mom makes, more over my husband did not taste Noolkol before. As I was looking around Kalan recipe caught my eye. My husband loves the combination of coconut, chillies and curd, and I was very sure that he will definitely like this. Noolkol is very plain in taste; it’s really easy to infuse flavors. Kalan gravy really worked well with this vegetable, and the end result was a clean pot sitting in the sink. For me kalan tasted more creamy, peppery and spicy, avail was more like a savory dish.

I got this recipe from South-Indian cookery book my sis gave me.


2 noolkol(peel and cube)
½ tsp black pepper corn (ground or cracked)
½ tsp Turmeric
Salt to taste

Beat 2 cups sour curd and keep aside.

For the kalan gravy
1 cup fresh or frozen grated coconut
2-3 Green chillies (according to taste)
1 tsp Cumin seeds
Grind the above 3 ingredients to a fine paste and keep aside

For seasoning
2 tbsp oil (preferably coconut oil)
1 tsp mustard seeds
½ tsp methi seeds
1 dried red chilies (broken)
Curry leaves


Cook the cut vegetables in 2-3 cups of water in a saucepan along with turmeric powder, black pepper and salt, cook till the vegetables are done and water is evaporated. Make sure the vegetables are not overcooked and mushy. It should be ‘fork tender’, the vegetable is done. Stir in the sour curd to the cooked vegetables and let it simmer until very little yogurt remains as liquid. Now add the coconut-cumin-green chili paste to the above mixture and stir. Keep it on a low heat for 3-5 minutes. Do not let it boil or burn: remove it from the stove top.

Heat oil in a frying pan on medium heat, add red chilli, mustard seeds, methi seeds and curry leaves. Allow mustard seeds to sputter and remove from heat. Pour the seasoning over the curry.


Notes and Tips

You can use chilli powder instead of pepper. Let the curry sit for ½ hr or so before serving. This will help to blend the flavors.

For more varieties check out Sandeepa’s, Lakshmi’s and Swapna’s blogs.


Aloo Gobi


Potatoes and Cauliflower cooked spicly masala and herbs, is a very common North Indian dish.

My mom use to make lots of varieties with Gobi and Aloo but not this combo. I didn’t know how aloo gobi taste like, till I had it in a restaurant in India. I loved it for the first time and it became one of my favorite dishes.

Aloo gobi is another classic dish from Punjabi cuisine, and is a “dry” Indian curry. Commonly used ingredients are spices (garam masala), garlic, ginger, coriander stalks, tomato, and cumin. A number of variations and similar dishes exist, but the name remains the same. One day I ordered Aloo Gobi and I ended up eating all alone, though my husband did not like it as it was bland and little dry for his taste. So I decided to prepare it at home with little variation. It’s been 6 yrs and I cook the same way and he loves it. I always make it less dry.


1 small cauliflower (florets)
2-3 medium potatoes (peel and cut into cubed)
1 tsp ginger garlic paste
2 small tomatoes (chopped)
1 tsp cumin seeds
1 ½ tsp coriander powder
1 tsp garam masala
Chilli powder (according to taste)
Big pinch of turmeric
Salt to taste
1-2 tbsp oil
1 tbsp chopped coriander leaves to garnish.


Bring 1 ½ cups of water to boil and add salt, cubed potatoes and cook till they are three-fourths done. Drain the water and keep the potato pieces aside. In the same pot add remaining water bring it to boil and cook cauliflower florets for 5 minutes. Drain and keep them aside. Heat oil in a deep sauté pan on medium heat and add cumin seeds, allow them to sputter. Add ginger garlic paste and sauté for couple of minutes, add potatoes turmeric powder and cook for 5-8 minutes covered, keep stirring occasionally. Add dry masala’s (coriander, garam masala and chilli powder) and sauté for couple more minutes. Add in chopped tomatoes, mix and put the lid back. Cook for another 5-8 minutes, add cauliflower florets mix and put the lid back. Cook for another 3-5 minutes. Add salt adjust the seasoning and cook for another 5-8 minutes or until the curry is done. Garnish with chopped coriander leaves and serve with your choice of meal.

Notes and Tips

Do not put the lid back after adding salt. Cauliflower contains lots of moisture and after adding salt it tends to release the moisture. And also do not mix too many times after adding cauliflower, you will be breaking florets and the dish will turn mushy.

You can even cook the whole dish (completely) in oven. Instead of parboiling veggies, mix all the spices and oil to the veggies and put in a oven safe dish, cover with foil and bake at 300/centigrade for 30-40 minutes.


Pottalakaya kobbari koora

Snake Gourd with Coconut;
dsc03530tn.jpgTrichosanthes cucumerina is the botanical name for Snake Gourd; know as pottalakaya (in Telugu). This variety produces green skin fruits with white stripes, long and curved that appears like snakes hanging on the supports of the ground. This narrow , soft-skinned fruit can grow up to 10-20 inches long, the flesh inside the fruit is soft, taste bland and has a moist and lightly sticky flesh and has an unique smell. This subtropical vine or tropical plant grows very fast in warm climates and produces lots of fruits, which are named for its strikingly long fruits when compared to other vegetables, are commonly used as a vegetable ( eat boiled or curried) and for medicinal purpose.Snake gourd (Pottalakaya) contains some amount of water, good amount of vitamins and carbohydrate.  Young fruits are harvested and cooked.  It is most popular in the cuisine of South Asia and Southeast Asia. The shoots, tendrils, and leaves are also eaten as greens. Pottalakaya is used a lot in South-Indian Cuisine (Andhra).  This vegetable is used in making Koora (Curry), Pulusu (Stews) and Perugu pachadi (Yogurt chutney). Every family has their own recipe. Tender pottalakayya cooks very fast.  Other names include  serpent gourd, chichinga, and padwal. It is known as paduvalakaayi in Kannada and padavalanga in Malayalam.


2 medium pottalakaya
½ cup grated coconut (fresh)
2-3 green chillies
Curry leaves

For seasoning
1-2 dried whole red chillies (broken)
1 tsp urad dal
½ tsp mustard seeds
1-1 ½ tsp oil
Salt to taste


Wash, clean slit and chop pottalakayya (1/2 inch). On medium low heat, add chopped vegetable and salt to a heavy bottom pan and put the lid.  Sprinkle little water if needed and keep stirring in the middle. Cook until done (do not over cook, it should have the crunch when you bite). Drain well if any moisture left and keep aside.

Heat oil in a pan on medium heat, add urad dal, chillies once the dal starts turning golden brown add mustard seeds and allow them to crackle. Now add green chillies, curry leaves and coconut and sauté until the coconut turns light golden brown. Now add the cooked pottalakayya and mix well. Cook for another 3-5 minutes. Adjust the seasoning if needed. Turn of the heat and shift to serving bowl.

This is a dry dish. Serve with rice.


Notes and Tips.

If you don’t like the skin, slightly peel and then chop. Do not add too much of water while cooking, this will turn the dish soggy. You can use frozen coconut instead of fresh one. You can remove the seeds if you don’t like, but tender ones tastes very good.


Aloo Matar Makhani

dsc03753.JPGAloo (Hindi) are commonly known as potatoes. These wonderful starchy tubers are called Bangaladumpa, alugadda and urlagadda in Telugu. In general potatoes are very nutritious and low in calorie, fat and cholesterol free, which is also high in Vitamin C, potassium and also rich source of Vitamin B6 and dietary fiber, also best know for their carbohydrate content. In general a potato contains zero fat and a 5.3-ounce potato is only 100 calories. It is different kinds of toppings make the dish fattening. Potatoes are often considered as comfort food, also a staple food and the number one vegetable crop in the world. Potatoes are available year-around. The potato belongs to the Solanaceae or nightshade family whose other members include tomatoes, eggplants, peppers, and tomatillos. They are the swollen portion of the underground stem which is called a tuber and is designed to provide food for the green leafy portion of the plant. If allowed to flower and fruit, the potato plant will bear an inedible fruit resembling a tomato (Source Wiki). I love potatoes in all forms, fries, baked, roasted or curried. Potatoes are often used a lot in Indian cooking. It blends very easily with all other ingredients/ vegetables. I love them in all forms, few of my favorites are aloo methi, aloo paratha, sukhe aloo, bangaladumpa vepudu (potato fry), upma koora, bajji, bonda and the list keeps on going. This is my entry for Happy Burp’s “Jhiva for Potato”.


½ pound baby potatoes (cooked & peeled)
½ cup frozen peas

For makhani gravy
2 medium onions (chopped)
2 cloves of garlic
½ inch ginger
2-3 green chillies
2 medium tomatoes (blanched & purée)
Soak fist full of almonds (soaked & peeled)
1 tsp khus khus (poppy seeds)
2 tbsp heavy cream/ half & half

Dry masala
1 bay leaf
2-3 cardamoms
1 inch cinnanamon stick
1 ½ tsp coriander powder
1 tsp garam masala
Chilli powder (according to taste)
½ tsp turmeric
Salt to taste
3 tbsp butter
3 tbsp oil
2 tsbp chopped coriander leaves


Left to right (baby potatoes, tomato purée, almond& poppy seeds paste and onion paste) Dry masala’s missing in the picture


Heat oil in 2 tbsp oil in a skillet on medium heat; add peeled potatoes (whole) and sauté the potatoes until golden brown all sides. Turn of the heat, drain and keep aside.In same skillet add 1 tbsp butter to the remaining oil, when the butter starts melting add onions, garlic and ginger and sauté until onions turn soft and browned. Remove from heat and cool.

Grind onion mixture and keep aside. Grind almonds & khus khus with little water into a smooth paste.

Heat remaining oil and butter on medium flame, when butter starts to melt add bay leaf, cardamom & cinnanamon stick and sauté for couple of minutes, add onions paste and fry for 3-5 minutes, add dry masala, chilli powder, turmeric and sauté for couple of minutes add almond paste and cook till the raw smell disappears and starts to leave the fat, now stir in tomato purée and cook until you start seeing fat. Now add cream, potatoes, peas, water (approx 1-1 ½ cups) , salt and mix well, adjust the seasoning if needed , reduce the heat to low and cook for 15-20 minutes covered , keep stirring in the middle. Turn of the heat. Garnish with coriander leaves and serve with choice of meal (rice or roti)


Notes and Tips

You can use regular potatoes instead of baby potatoes.


Cauliflower-potato-peas in yogurt sauce

Cauliflower is an awesome vegetable, which is low in fat and calories, high in fiber, folacin, potassium, water and vitamin C, have a very high nutritional density. Cauliflower is available year-round. Cauliflower is most commonly eaten cooked, but it may also be eaten raw or pickled. Cauliflower is so delicious and can be eaten in so many fun, simple and easy ways! I often use cauliflower in soups, curries, manchuria and also make parathas. Yogurt adds a nice finish to this dish. I wanted to create a simple and easy dish to fix quick meals, and this was the end product!!


1 small cauliflower ( florets, wash and clean)
2-3 medium potatoes(peel and cubed)
1/4th cup peas
1 small onion( chopped)
1 medium tomato ( chopped)
2 green chilles finely chopped ( optional)
1/2 tsp cumin seeds
1 tsp coriander powder
red chilli powder (as desired)
1/4th tsp turmeric
1/3 cup beaten yogurt
1 tbsp oil
salt to taste
1 tbsp coriander leaves to garnish


Heat oil in a deep skillet on medium heat, add cumin seeds and allow them to splutter, add onions , green chillies ( if using) and turmeric and saute till onions turn translucent, add tomatoes and cook for 3-4 mins. To this add potatoes, peas and cook for 8-10 mins on low heat covered or cook till potatoes are 3/4th done, keep stirring in the middle, sprinkle some water if needed. Add coriander powder, chilli powder and cook for 2 mins. Add cauliflower florets and cook for 10-12 mins on medium-low flame covered. Once the cauliflower are done, turn off the heat and mix the yogurt. Garnish with corainder leaves and serve with rice or rotis.

Notes and Tips

Add yogurt once you turn off the heat, otherwise it will curdle. You can also add little cream along with yogurt. If you add cauliflower too early it will over cook and florets will fall a part and make the mushy.


Baingan Barta


Sometimes I really go crazy for brinjals. Its my all time favourite vegetable and also a comfort food. I make lots of varities with this vegetable. This one is a hit at my house. Fire roasted brinjals cooked with a simple combination of spices and herbs. Every region in India has their own version of baingan bharta, this is one is from Northern India. In Andhra Pradesh it is called Vankaya pulusu/pachadi. Select large brinjals with a shiny smooth surface as these are more likely to be without many seeds.


1 large brinjal or 5 – 6 small brinjals

1 teaspoon cumin seeds

1 whole red chilli

1/2 cup onion

1 1/2 tsp ginger (grated)

1 tsp garlic (grated)

1 tsp green chillies (finely chopped)

1/2 cup tomatoes (finely chopped)

1/2 tsp turmeric powder

1 tsp coriander-cumin powder

1/2 tsp garam masala

1 tbsp oil/ghee

salt to taste

2 tsp lemon juice

2 tablespoons chopped coriander for the garnish

Finely chopped spring onions for the garnish (optional)


dsc02977.JPGGrease the brinjal(s) with a little oil and put it over an open flame till the skin chars. Keep rotating the brinjal so that it cooks evenly. I always keep the flame in medium-low so that the brinjal cooks slowly and completely. Remove from the flame and wrap them in a foil. Allow them to cool for 10 mins. Peel the skin and mash the pulp thoroughly and keep aside. Heat the oil and add the red chilli and cumin seeds. When they crackle add the onions and sauté for a few minutes. Add the ginger, garlic and green chillies and fry again for a few seconds. Add dry spices (turmeric powder, coriander-cumin seed powder and garam masala). Add the tomato and cook till the oil separates from the masala. Add the mashed brinjal, and salt and mix well, adjust the seasoning.Remove from heat and add lemon juice. Garnish with coriander, spring onions and serve hot.

Notes & tips

dsc02975.JPGAlso you can garnish with peanuts (dry roasted and crushed) and spring onions.You can can also add crush or diced tamotoes instead of fresh tamotoes. When you use canned tomatoes, check the taste before adding lemon juice, it will make the dish more tangy.

You can broil/bake the brinjal(s) in the oven for 30-45 minutes till it turns soft (grease the brinjals and prick with fork all over the surface before putting in the oven). Temperature and time varies from oven to oven.

Finally, Chaitu this recipe is for u