KAKARAKAYA VEPUDU(ANDHRA STYLE)

A great recipe for all those bitter gourd lovers. Crunchy cashews, hot red chillies and a simple flavorful masala makes this authentic andhra style kakarakaya vepudu. Try this out.

INGREDIENTS

• Kakarakayalu                 5-6 (medium)
• Onion                             1
• Salt                                 to taste
• Turmeric                        a pinch
• Red chilies                     3
• Cashews                        10-12
• Curry leaves                   a few
• Jeera                               1 Tsp
• Oil                                  4 Tsp

PROCEDURE 

Cut the bitter gourd into thin roundels, apply some salt and set aside.

Mean while cut the onion into large chunks and grind it along with red chilies and jeera.

Don't make it into a paste. Grind them roughly.

After half an hour or so squeeze out the water from the bitter gourd pieces and wash them if you want to avoid the bitter taste. But personally I don't wash the pieces as I like the little bitter taste.

Heat oil in the pan and add the cashews and the curry leaves. When the cashews are fried add the bitter gourd pieces. 

Add a little bit of salt and turmeric( we have already added salt before).

Cover with a lid and cook on a very low flame till the pieces are tender.

Now remove the lid and add the ground onion paste.

Increase the flame and fry the curry till the pieces turn golden brown and crisp on the outer side.

Serve with hot steamy rice.

MLA PESARATTU

Pesarattu is common and pesarattu upma is a favorite recipe for many Andhrites. And MLA pesarattu is  a very popular menu in many restaurants in Andhra. It is similar to upma-pesarattu, but it is made with small variations. Check my procedure.

INGREDIENTS

• Whole moong                           2 cups
• Rice                                          3 Tsp
• Salt                                           to taste
• Onions                                     1 large
• Green chilies                            2 chopped
• Ginger                                     1/2 inch chopped
• Cashews                                  a few
• Ghee                                        for cooking the dosa.

For the upma 

• Sooji                              1 cup
• Oil                                 3 Tsp
• Water                            2 cups
• Curry leaves                 a few
• ginger and chilies         1 Tsp chopped
• Mustard                        1/2 tsp
• Urad dal                       1/2 tsp
• Chana dal                     1/2 tsp
• Salt                               to taste

PROCEDURE

Soak the dal and rice for 8 hours and grind along with salt  to a very fine batter.
Chop the onion, ginger, chilies.
Mix in the onion, ginger, chilies, fried cashews and set aside.

MAKING UPMA

Heat oil and add the grad dal , chana dal, mustard. When the dals turn golden brown add the ginger, chiles, curry leaves.
Fry for a second and add the water.(be careful water may splutter)
Let the water boil.
Add the salt and the sooji. Keep stirring while add in the sooji, or you will end with lumps.
Keep stirring till the ravva absorbs the water.
Cover the lid and cook for 5 minutes or till the oil oozes out from the upma.
Keep the upma aside.

MAKING THE MLA PEASRATTU 

Heat the dosa tawa and pour big ladle full of batter.
Make a very thin dosa by spreading the batter with the ladle into a circle.
Keep the flame on medium.
Spread a big table spoon of onion cashew mixture on the dosa.

Wait for few seconds till the dosa changes color.
Now spread the upma on the dosa and add table spoon of ghee on the dosa alone the edges.
Cook till the dosa is golden and crisp on the bottom.
Fold it and serve it with ginger chutney.

SPINACH FRY( PALAKURA PESARAPAPPU FRY)

A simple and tasty spinach fry which is easy to make and this is one such dish my toddler son loves.

I prefer making simple fry with any green leafy veggies rather than making dal, because the amount of vegetable used in fry is more.

INGREDIENTS

Spinach                        2 large bowls(chopped)
Moong dal                    3 Tsp
Onion                           1 large(chopped)
Chana dal                     1/2 tsp
Urad dal                        1/2 tsp
Mustard seeds               1/2 tsp
Coriander                      1 Tsp chopped
Garlic                            1 Tsp chopped
Chilies                           1 Tsp chopped
Oil                                 2 Tsp
Salt                                to taste

PROCEDURE

Soak the moong dal in water for about an hour.
Heat oil in a pan and add the urad dal, chana dal, mustard, garlic. When the tadka is done add the finely chopped onions.
Add a little bit of salt.
When the onions are fried add the chopped spinach.
Fry on a medium flame. Do not cover the pan.
Adjust the salt. Add the Soaked dal, chilies, coriander.
Fry till the oil leaves the curry( for about 10 minutes.)
Serve with plain rice or any Indian bread.