Andhra Recipies
ARATIKAAYA MASALA PULUSU RECIPE – A traditional south Indian raw banana dish recipe fried along with spices and tamarind paste.
3-4 tblsp vegetable oil
5 raw bananas, peeled and cut in 4 pieces each.
One stem curry leaves
1/2 tsp mustard seeds (rai dana)
1 tsp chili powder
1/2 tsp turmeric powder
2 tblsp Tamarind pulp
5 cloves garlic, chopped
1/2 inch piece ginger, chopped
1 tsp rice
Salt to taste
How to make aratikaaya masala pulusu:
- First make a paste of ginger, garlic, rice with a little water and keep it aside
- Now boil the raw bananas covered till they are soft and keep aside.
- Heat a wok now and add the oil to it.
- In it add the mustard seeds and curry leaves and let them splutter.
- Now add the ginger-garlic-rice paste into it and add all the ground spices.
- Fry for a minute and add the tamarind paste to it.
- Mix the tamarind paste well and add 2 cups of water.
- Now add the banana pieces and let cook for two minutes or till the gravy thickens.
- Serve hot sprinkled with coriander leaves
GONGURA CHICKEN RECIPE
A spicy chicken curry with the distinctive taste of its main ingredient gongura or sorrel leaves
1/2 kg chicken, cleaned and cut into pieces
1/2 tsp turmeric powder
Salt to taste
10 cloves of garlic
1/2 inch piece of ginger
For the curry
3 tblsp cooking oil
4 cloves (laung)
4 whole green cardamoms (hari ilaichi)
2 bay leaves
1 large cinnamon stick
200 g gongura leaves
1 large onion thinly chopped
1 stem large curry leaves
How to make gongura chicken:
- Boil the chiken and ginger garlic with some salt in a pressure cooker.
- Fish out the ginger garlic and make a paste of it and keep aside.
- Now in a pan heat oil and add all the whole spices.
- Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
- Sauté till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
- Sauté till the oil is separated from the mixture.
- Now add the chicken pieces and sauté for five minutes so that they et well wrapped with the spices paste.
- Then add water for curry and boil till it thickens
- Garnish with fresh coriander or mint leaves and serve with rice
PANASAPATTU CURRY RECIPE
In Andhra Pradesh, raw jackfruit is called panasapattu and this is a traditional recipe with the flavors of tamarind, lentils, groundnuts and spices.
1 small raw jackfruit
1 tblsp oil
1 1/2 tblsp tamarind pulp
3 green chilies, chopped
1 tsp turmeric powder
Salt to taste
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
2 whole dry red chilies
2 tsp coarsely ground ground nuts
A small bunch of curry leaves
4 cups water
How to make panasapattu curry:
- Peel and cut the jackfruit into small cubes by rubbing oil in your hands.
- Now add turmeric in water and boil the jackfruit for around fifteen minutes till it is tender.
- In a pan heat the oil and add the green chilies, chana dal, urad dal, mustard seeds whole red chilies, ground nuts and curry leaves.
- Once they start spluttering, add tamarind paste and a little water.
- Now add the boiled jackfruit and mix well.
- Serve hot with steaming rice.