AMMA’S KARAM PODI

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This recipe has been handed down to me by my mother. Perfect for Idlis. A dollop of ghee will greatly enhance its taste.

INGREDIENTS

  • Coriander seeds – 1 1/2 cups
  • Chana Dal – 1/4 cup
  • Urad Dal – 1 tbsp
  • Cumin Seeds – 1 tbsp
  • Broken red Chillies – 2 cups
  • Crushed Garlic – 1 cup
  • Curry Leaves – 1 cup
  • Tamarind – small lemon sized
  • Oil for frying – 4 tbsp
  • Salt to taste

 

METHOD

  • Dry roast coriander seeds until light brown. Repeat the same process with chana dal, urad dal and cumin seeds.
  • Heat 1 1/2 tsp of oil and fry the broken red chillies until light brown. Let it cool.
  • Repeat the same procedure with crushed garlic and continue to fry until the raw smell fades away.
  • Lastly add tamarind and switch off the flame.
  • Heat another 1 1/2 tsp of oil and fry curry leaves until crisp. Cool down all the ingredients.
  • Start by grinding the chana dal, urad dal and cumin seeds to a coarse powder and put it aside.
  • Next, grind the coriander and put it aside. Grind red chillies, curry leaves and tamarind.
  • Grind the garlic.
  • Now mix all the grinded ingredients together with salt.

 

 

 

 

 

 

 

 

 

 

 

 

MENTHULU PULUSU (FENUGREEK SEEDS)

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INGREDIENTS

Fenugreek seeds – 1 1/2 tbsp (soaked for 4 hours and drained)

Finely chopped onions – 2 cups

Green chillies – 4

Salt to taste

Tamarind paste – 1 tbsp

Red chilli powder powder – 1 1/2 tsp  

Water – 1 cup

MASALA PASTE

Garlic – 4

Coriander seeds – 1 tsp

Cumin seeds – 1/3 tsp

TALIMPU

Oil – 3 tbsp

Crushed garlic – 3 pods

Broken red chilli –  4

Curry leaves – 2 springs

METHOD

  1. Grind garlic, coriander seeds and cumin seeds into a fine paste. Heat oil in a pan add all talimpu ingredients one by one. Fry for a minute.
  2.  Add soaked fenugreek seeds and fry for 3 to 4 minutes. Add finely chopped onions and green chillies. Mix well.
  3. Add turmeric powder and salt. Cover and cook on low flame till the onions become soft. Add red chilli powder and tamarind paste. Mix well.
  4. Grind all the masala paste ingredients together.
  5. Add one cup of water. Bring to a boil and then add the grinded masala paste. Mix well.
  6. Cover and cook on medium flame for 8-10 minutes.

SUGGESTIONS

You can also add jaggery while adding the tamarind paste.

 

CHICKEN KURMA

IMG_3668INGREDIENTS

Bone less chicken – 1/2 kg cut into cubes

Ginger garlic paste – 1 tbsp

Finely chopped green chilli – 2

Ghee or oil

Cloves – 6

Cardamom- 3

Cinnamon- 1/2 inch piece

Onion paste- 1/ 4 cup ( 3 tbsp)

Turmeric powder – 1/4 tsp

Red chilli powder – 2 tsp

Salt to taste

Chopped coriander to garnish

Cardamon powder- 1/2 tsp( only seeds)(optional)

MASALA PASTE

Grated coconut – 1 tsp

Cashew nuts – 15

Poppy seed – 2 tbsp

METHOD

  1. Wash the boneless chicken cubes. Marinate with ginger garlic paste and green chillies. Mix well keep it aside.
  2. Heat a pan with oil or ghee. Add cloves, cinnamon and Cardamom. Fry for one to 2 minutes.
  3. Add onion paste fry on low flame till raw smell goes.
  4. Add marinated chicken to the onion paste. Fry on high flame for about 5to 6 minutes .
  5. Add turmeric powder,salt and chilli powder. Cover and cook for 3 to 4 minutes on medium flame.
  6. Add grinded masala paste add 1/2 cup of water . Cover and cook till chicken becomes tender.
  7. Lastly add chopped coriander leaves and Cardamom powder. Mix well .
  8. Goes well with biryani rice and roti’s.
  • suggestions

Adjust seasoning.

CURRY LEAVES PACHADI

C2D5800E-963D-4296-BBB7-A911D5420543.pngINGREDIENTS

Curry leaves – 1 1/2 cup, loosely packed

Coriander seeds – 1 tsp

Chana Dal – 1/2 tbsp

Urad dal -1/2 tsp

Cumin seeds -1/3 tsp

Mustard seeds – 1/4 tsp

Crushed garlic – 4 pods

Broken red chilles – 1/2 cup

Tamarind paste – 1 tbsp

Jaggery – 1 1/2 tbsp

Salt to taste

Oil -3 tbsp

METHOD

  1. Heat 1 1/2 tbsp of oil in a pan . Add Chana Dal, coriander seeds,urad dal ,cumin seeds, and mustard seeds fry on medium flame for 1 minute.
  2. Add crushed garlic and broken red chilles. Fry till they turn crispy . Cool them.
  3. In the same pan , add 1 1/2 tbsp oil fry curry leaves till crispy . Cool them .
  4. Grind every thing together with salt ,tamarind paste and jaggery using little water to a coarse paste.

Suggestion

You can store this pachadi for about a week in the refrigerator. Adjust seasonings.

SEV ( KARAPPUSA)

FAD2BD76-07E6-4B6C-9AF2-BD86C279B83E.jpegINGREDIENTS

Bengal gram flour ( senagapindi) -1 cup

Rice flour ( varipindi) – 2 tbsp

Salt to taste

Red chilli powder- 1/3 tsp

Carom seeds ( vaamu) – 1/4 tsp optional

Water – 1/3 cup

Curry leaves- 2 springs

Oil for deep frying

METHOD

  1. Take a large bowl,add Bengal gram flour,rice flour,red chilli powder,carom seeds ,salt and mix well.
  2. Add water and make a non-sticky dough. Heat oil in a frying pan. Oil should be moderately hot.
  3. Grease the mould with oil .Fill the dough in the mould .
  4. Now hold the sev maker over the frying pan. Press the handle, as the dough starts to fall slowly move the sev maker in circular motion to make a circle .
  5. Fry both the sides. Make sure it turns to light golden brown, in colour .
  6. Remove it using slotted spoon and place it over paper napkin to remove excess oil .continue the same process for remaining dough.
  7. In the same oil, deep fry curry leaves until crisp. Keep it aside.Let the sev cool completely .
  8. Break sev and curry leaves lightly with your hands . Mix well . The sev is ready to serve.

Suggestions

Adjust Red chilli powder.

MUTTON CURRY

0BF69C3A-6B45-4A76-B35C-B574B6D238FBINGREDIENTS

Mutton – 1 kg ( bone less medium size pieces)

Onion paste – 1 cup ( check out my previous post)

Turmeric powder -1/4 tsp

Salt to taste

Ginger garlic paste – 2 tsp

Red chilli powder – 4 tbsp

Clove powder – 1/4 tsp

Pulav masala – 1 1/2 tsp ( check out my previous post)

Oil – 3/4 cup

FOR TEMPERING

Oil- 4 tbsp

Crushed garlic – 10

Cumin seeds – 1/2 tsp

Broken red chilli pieces – 12

Curry leaves – hand full

Pulav masala -1/4 tsp ( check out my previous post )

METHOD

  1. Heat oil in a pressure cooker. Add onion paste fry on medium flame for 5 minutes.
  2. Add turmeric and salt and fry for another3 minutes. Add ginger garlic paste and add red chilli powder mix well.
  3. Add washed mutton mix well. Cook on low flame for 5 to 6 minutes.
  4. Add clove powder and pulav masala . Mix throughly . Fry for 8 to 10 minutes on medium flame add 1 1/2 cup of water and put the lid on.
  5. Cook on high flame for 2 to 3 wishles . Lower the heat cook on low flame for 5 to 6 minutes.
  6. Switch off the flame, let the pressure release naturally. Once the pressure is realesed open the lid.
  7. Check out whether mutton is cooked properly or not.
  8. For tempering , take a wide kadai heat oil . Add crushed garlic fry for 30 seconds .
  9. Add cumin seeds, red chilli pieces,and curry leaves mix well . Add pulav masala and cooked mutton to this .Immediately cover the kadai with lid for one minute.
  10. Remove the lid .Cook on low flame till oil starts to float on top. Adjust seasoning.
  • SUGGESTIONS

Garnish with coriander leaves.