An instant ready made tamarind rice with the ready made Sakthi Masala Puliyodharai Podi. It’s quick and yet tastes good like home made.
Red Chili / Sigappu Milagai
Avarakkai Poriyal / Broad Beans Fry
An authentic kongunadu broad beans fry in peanut masala powder. We add peanut masala in many of our dishes. We get peanut from our farms every year, this helps peanut availability throughout the year at our houses.
Avarakkai Poriyal / Broad Beans Fry
Author:
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- Broad Bean / Avarakkai – 1 lb
- Oil – 2 tsp
- Mustard – 1/2 tsp
- Split Urad dhal – 1 tsp
- Channa dhal – 1/2 tsp
- Curry Leaves – 1 strand
- Red Chili – 4
- Big Onion – 1/2 no
- Sambar Powder – 1 tsp
- Peanut Masala Powder – 5 tbsp
- Salt – to taste
- Water – 2 cups
- Peanut Masala Powder :
- Peanut – 1/2 cup
- Cumin – 1 tsp
- Black Pepper – 10 nos
- Red Chili – 4
- Coriander Seed – 1 tsp
- Salt – to taste
Instructions
To Prepare Peanut Masala Powder :
- Fry the Peanut separately until it turns to brown, approximately for 5 min. Heat oil in a small pan, and fry cumin, coriander seeds, red chili, black pepper for 2 min in low flame.
- When it become cold, grind all these together with salt to a coarse powder.
Preparation of Broad Bean Poriyal :
PREP:
- Cut onion, Red chili. Chop the indian broad bean into small pieces.
COOKING:
- Heat 2 cups of water in a vessel or pan and add the chopped green bean, salt – 1 tsp and allow it to cook. Drain the water using food strainer and keep the bean ready.
- In an another pan heat remaining oil, when hot add mustard, split urad dhal, channa dhal, curry leaves and red chili. Add Chopped onion and fry till it turns brown. Add the cooked bean, sambar powder and if needed add salt. Fry this for about 2-3 min. Add the ground peanut masala powder and mix gently.
Notes
Adding peanut masala powder is optional, instead grated coconut can be added to make variation.
(*) A good combo with white rice, curd rice and Chapathi. Recipe from my Mom’s Kitchen and which my grand-mother makes often.
Andhra Fish Curry Spicy / Meen Kulambu
Many of us like fish gravy, I love fish cooked in the tamarind juice. I have been trying out many recipes and this one turned to be one among those i liked. I normally add the fish in Kuzhambu before adding tamarind juice coz i like the fish to be cooked well in tamarind. But the fish will break into small pieces, so if you are so concerned add the fish at the end as suggested in the recipes. Fish curry tastes better the next day, try it out. Have Fun !!
Andhra Fish Curry Spicy / Meen Kulambu
Author:
Ingredients
- For Marination :
- Cat Fish/ Tilapia – 1/2 kg
- Turmeric – 1/2 tsp
- Salt – 1/2 tsp
- For Gravy :
- Tamarind – 1 big lemon size
- Sesame Oil – 3 tsp
- Mustard – 1 tsp
- Cumin – 1 tsp
- Fenugreek – 1/4 tsp
- Red Chili – 5 nos
- Green Chili – 5 nos
- Curry Leaves – 1 strand
- Onion – 3 nos
- Fresh Ginger Garlic Paste – 3 tsp
- Tomato – 3 nos
- Red Chili Powder – 2tsp
- Coriander Powder – 2 tsp
- Turmeric – 1/2 tsp
- Salt – to taste
- Coriander Leaves – 2 stks
- Aachi Masala Fish Kulambu Powder – 2 tsp ( Optional )
Instructions
PREP:
- Wash the fish in water with 1tsp of vinegar. Mix turmeric, salt and marinate it for 30 min.
- Soak tamarind in water for 30 min and extract them to a thick juice to 1 cup.
- Chop the onions and tomatoes.
COOKING:
- In a pan heat oil and mustard,cumin. when mustard crackles add fenugreek, red chili, green chili, curry leaves. Fry for 1 min. Add the chopped onion and fry till translucent. Add ginger garlic paste and fry till the raw smell leaves.
- Add the tomato and cook till mushy. Add red chili powder, coriander powder, turmeric, salt. Fry for a min. Add tamarind juice and allow it to boil for 3 min. Add fish at the end and leave for 3 min. Add coriander leaves and switch off.
TIPS:
- Add raw mango to get added taste.
- Instead of fenugreek seed add fenugreek powder at the end.
Notes
Serve with white rice, plain dosa, chapathi.
Kollu Rasam / Horse gram rasam
Kollu paruppu rasam is normally prepared to treat Cough / Cold at my house. If this is taken with white rice for 2 days when we have cold, the cold will be gone with no traces.
Kollu Paruppu Chutney / Horse gram Chutney
This chutney is a special treat from Kongunadu. Normally Horse gram recipes are prepared to treat Cold at my places. This goes good with white rice.
Creamy Curd Rice / Thayir Sadam
Yogurt rice would definitely be a last meal in our lunch menu. We make thick home made curd from the milk which we get from our farms. Use home made curd for best tastes, check it out the home made curd here. This recipe makes a perfect Potluck Curd Rice which creamy and rich in taste. Also this doesn’t get dry soon.
Carrot Masala Rice / Carrot Sadam
Normally we prepare carrot rice by just making carrot fry and mix them with it. Carrot Masala Rice is prepared with ground masala powders. They taste more aromatic.
