Posted by: Juveria | November 29, 2009

Chikkudukaaya fry (Indian Broad beans)


Posted by: Juveria | September 12, 2009

Bendakaaya Fry (Okra Stir-Fry)

Okra is also known as Lady’s finger in India, Bendi in hindi and bendakaaya in telugu. Abelmoschus esculentus is the scientific name and is known by different names by different people. It is cooked in many different varieties and serves many nutritional values.

If you are trying to gain weight then this is not a vegetable for you. But to loose weight this is gonna help you. As per the nutritional value, for 6 okras there is 1 carb and 2.5g of fiber in it. Very low in saturated fat, cholestrol and sodium. High in Dietary Fiber, Vitamin A, C, K, B6, Thiamin, Calcium, Magnesium, Phosphorus, Potassium, Manganese, Protein, Riboflavin, Niacin, Iron, Zinc and Copper.

By itself a fresh plucked okra looks very good & greeny and ready to jump into the skillet to be cooked. My mom usually makes a fry and stew with this veggie, but there are many other ways to cook it. People make stir-fry, stew(pulusu), okra-tomato curry, okra dappadam, okra with coconut etc…

Bendakaaya Fry

Bendakaaya Fry

But What I am posting today is a stir fried okra curry.
The source for the recipe is my mom. It takes about 30 mins approx to make it.

This is how I make it.

25 to 30 okras
A medium sized onion finely chopped
Jalapenos or green chillies(4-6)
Curry leaves
1tsp of ginger-garlic paste
1 tsp of cumin seeds
2 tbsps of Oil
Salt to taste
half a tsp of turmeris pwd
half a tsp of dhaniya pwd(coriander pwd)
cilantro and spring onions to garnish.

To get started with the prep work, start with the okra, wash them and dry with a paper towel free from moisture. Cut okra into small pieces about half centimeter. Try to keep the cutting board, knife and okra too clean without any moisture. This will help to keep the stickiness out from okra. Now finely chop onion, cut jalapenos, cilantro, and spring onion to get started with cooking.

In a wide pan heat oil and add cumin seeds when the oil is hot enough. When it starts to splutter, add chopped onion, jalapenos, curry leaves one by one. when onions turn to a softer texture and little brownish in color , add a tsp of ginger-garlic paste. Let this cook for 2 mins, add a little bit of turmeric pwd. Now add your cut okra to the pan and and season it with salt(one can add red chilli pwd, if you want the curry to be spicy). stir it at once and Let it sit until the okra is soft and done.

Now season your lovely stir fried curry with a touch of dhaniya pwd. Sprinkle and present the fried curry with finely chopped cilantro and spring onion.Serve hot , tastes good with hot rice and chapathis(roti).
Voila the recipe is ready to make a statement in your Plate.

Posted by: Juveria | September 3, 2009

Pachi Pulusu

Pachi Pulusu is a dish that takes me way back. I have so many fond memories with this dish. Whenever anything is stir-fried in our home, back home pachi pulusu is made as a side dish.The taste of it is very refreshing. The tanginess from the tamarind, heat from red chilli powder and the taste comes from freshly cut onions and cilantro.

Actually this is Pachi pulusu, what poor people used to eat with some rice and a chutney or papad, or with a green chilli. As it traveled to the rich households they modified it by adding tempering to the pulusu.
It gave a very good flavor and added lot of punch to the dish. So there we go foodies the good old pachi pulusu…..!

Pachi Pulusu

Pachi Pulusu

This recipe comes from my mom. It only takes 10 to 15 minutes to make.

This is how I make it:

Tamarind – lemon sized
1 onion
Some Cilantro leaves (coriander)
Salt to taste
Red chilli powder

For Temering
Cumin seeds
Dried red chillies
1 sprig of Curry leaves
2 or 3 garlic cloves
Turmeric powder

Soak your tamarind approximately for 15 minutes to half hour.
Then squeeze the juice from tamarind. Add salt and red chilli powder and taste it.
If it is sour you can add some water and some salt.
Now just add your freshly cut onion pieces and cilantro .

For tempering add 2tbsps of oil to a pan. And then goes in the ingredients one by one.
cumin seeds, dried red chillies, garlic, curry leaves and turmeric powder.
Add one big spoon of pulusu to the tempering so that it makes a sizzling sound.
By doing this trick you know that you added that punch to the recipe.
And Voila! your Pachi pulusu is ready to be served with some hot rice.

Posted by: Juveria | August 28, 2009

Gongura Pachadi (chutney)

I have no doubt in my mind that Gongura pachadi is Andhra people’s favorite recipe. It is a very popular and authentic dish back in my state. Being a part of Andhra Pradesh and the indefinite love for the cuisine, I know how much Andhra people love and crave Gongura. By the way let us know little bit about Gongura. It is a Green Leafy Vegetable and quintessential veggie in Andhra. The botanical name is Hibiscus Cannabinus. In Telangana it is known as puntikura, in hindi Ambadi, and in english it is known as Red Sorrel Leaves (relative of Rossell).

Gongura is available in two varieties, one is the white stemmed one, and the other with the red stems which is more sour than the other one. Gongura is very rich in iron and provide a very good nutritional value. So what more can I say about the red sorrel guy…there we go… not only it tastes good, feels sour on the tongue and also has a great nutritional value. So, Bon Apetit.

Gongura leaves are used to prepare curries, pickles and dals. This actually is a side dish but has won the hearts of many as if it is an Entrée. I can eat my whole rice meal only with Gongura chutney. If made with little love this dish can turnout to be so great that you cannot live without it. The one I am posting today is my mom’s recipe.

Gongura Chutney

Gongura Chutney

This is how I make it:

2 bunches of Gongura
16 Red chillies
1 Onion
Cilantro (coriander leaves)
4 cloves of Garlic
Cumin seeds
Mustard seeds
2 tbsp Chana dal
2 sprigs of Curry leaves
salt to taste

Getting started with cooking:

In a non-stick pot heat some oil and fry up to 10 red chillies.
Remove the red chillies from the oil and keep them aside.
In the same oil , cook the gongura leaves on medium or low flame up until 8 to 10 minutes.

In a blender take the fried red chillies, garlic cloves, cumin seeds
and salt and blend them into a fine powder.
Add the cooked gongura leaves and blend them all together into a fine paste.

cut onion into some small pieces, and cilantro too.
For tempering heat some oil and add some cumin seeds, mustard seeds, coriander seeds, 3 tbsp of chana dal,3 cloves of garlic , curry leaves, and 5 to 6 red chillies .
Remove from oil and let it rest for 2 mins and the add this tempering to the fine paste.

In a serving bowl add the freshly cut onion to the Gongura chutney. Tastes good with white rice and fresh oil or ghee on the side.

Enjoy the Andhra delicacy.
So long……! chao.

Posted by: Juveria | August 27, 2009

Gongura Pappu

As I am in the very beginning of getting my blog started, the enthusiasm is driving me crazy and I don’t know where to start. Its like I am clueless..! I have been wanting to write a food blog for so long but did not have the courage to start as it demands labor, hard work, love and care put into each dish. Finally I am getting started and here is my brand new first recipe on the internet.

So following my instincts and trying to post one of my favorites “Gongura Dal”. I being from Andhra Pradesh and my indefinite love for the cuisine, I know how much Telugu people love and crave Gongura. It is like if you remind them about their cuisine, first thing that comes to their mind is Gongura.

By the way let us know a little bit about Gongura. It is a Green Leafy Vegetable  and quintessential veggie in Andhra. The botanical name is Hibiscus Cannabinus. In Telangana it is known as puntikura, in hindi Ambadi, and in english it is known as Red Sorrel Leaves(relative of Rossell).

I love Gongura very much. I am so happy to post Gongura Dal today because it is one of my favorites.  My mom makes Gongura chutney and Dal in a a very delicious way which is out of this world. And when i think about it my heart goes mmmmmmm…! 🙂

Gogura Leaves

Gongura Leaves

This is how I make it …


1 cup Toor Dal
1 bunch of gongura

For Tempering

1 small Onion
5 or 6 Jalapenos (chillies)
1 tbsp Salt
1/2 a tsp Turmeric
Cumin seeds
Mustard Seeds
Dried red Chillies – 3
Garlic – 3
Curry leaves
Little bit if cilantro (Coriander leaves) to garnish

Getting  started with the cooking

Pressure cook toor dal  with some oil up to 4 or 5 whistles and keep it aside.
Add some salt to the dal
Remove all the leaves from the stems, wash and cut Gongura leaves .
Now take a sauce pan or a pot and add some oil for tempering.
When oil is nice and hot add cumin seeds, mustard seeds, red chillies, garlic, curry leaves, jalapenos, onion pieces and let it cook for 3 to 4 minutes.
Add 1/2 a tsp of turmeric to the tempering.
Now add Gongura leaves and let it cook for at least 8 minutes until gongura is nice and done. Now add Dal.
Stir it all at once, and cover and in few minutes. voila.. Gongura Dal is ready to be served.
It tastes great with rice, chapathi and puri too. It works well with piping hot rice, dal and ghee.

Enjoy… so long!   chao

Gongura Pappu