Beans Ava Petti Koora (Beans mustard curry)

Beans Ava Petti Koora (Beans mustard curry)

Ingredients:

Beans: 250 gms

Mustard seeds: 1 tbsp

Green chillies: 3/4 nos

Tempering:

Urad dal: 1 tsp

Channa dal: 1 tsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Oil for frying

Salt: As required

Curry leaves: A sprig

Hing: A pinch

Grated fresh coconut: 1tbsp(optional)

Method of preparation:

  1. Clean the Beans thoroughly and cut them into small pieces. Place them in a plate and steam boil in pressure cooker for 2 whistles.
  2. Wait till the pressure settles and open the lid. Drain any excess water.Tip: This water can be used for sambar or any vegetable soup.
  3. Now heat kadai/non stick pan. Add 1 tbsp of oil, wait for a minute till, add mustard, urad dal, chana dal and jeera (cumin seeds).
  4. When mustard pops out add pinch of hing, turmeric and pressure cooked beans. Add curry leaves also.
  5. Mix well and fry the beans adding required amount of salt till the moisture evaporates. This process will take approximately 5 minutes.Beans Ava1
  6. Turn off the stove and allow it cool down.
  7. Meanwhile take a mixer and grind 1 tsp of mustard seeds till it become a smooth fine powder. Now add 3/4 green chillies adding little water to it to become smooth paste.
  8. Add this paste to the beans curry and mix evenly.
  9. Beans Ava curry is ready to serve with rice / chapathi.Beans Ava2

Tips:

  1. Whenever we make Ava (mustard) curries the Ava paste should be added at the end once it cools down to avoid bitter taste.
  2. Usually vegetables like Beans, carrot and plantain I steam boil them in pressure cooker along with rice In order to save fuel and time.
  3. Fresh grated coconut can also be added to this curry for additional flavor.

Pesara Pappu Pacchadi (Moong dal chutney)

Pesara Pappu Pacchadi is a famous and simple chutney which goes well with breakfast or rice. Its easy to prepare but tasty and healthy. Enjoy cooking, serving and savoring this chutney.

Pesara pappu pacchadi
Moong Dal Chutney

Ingredients:
Moong dal: 1 1/2 cup
Red chilli: 5- 6 nos
Salt as required
Lemon: 1 (small size)

For Tempering :
Mustard seeds: 1 tsp
Cumin: 1 tsp
Urad dal: 1 tsp
Hing: A pinch
Curry leaves few
Coriander for garnishing
Oil: 1 tbsp

Method of Preparation:

  1. Soak Moong dal for 1 hr along with red chillies
  2. Drain the water and grind to a smooth paste with required amount of salt.
  3. Add lemon juice to ground paste and transfer chutney to a bowl.
  4. Heat kadai/wok and add oil and mustard seeds. Once seeds crack, add Cumin seeds, Urad dal, a pinch of hing and curry leaves.
  5. Pour the tempering (tadka) on chutney and DO NOT mix. (Allow tempering to settle in chutney on its own)
  6. Finally garnish with coriander leaves.

 

Mulakkada Varipindi Koora ( Drumstick Rice Flour Curry )

Mulakkada varipindi koora is an authentic dish from Andhra Pradesh. This is one of the easiest recipes and a preferred dish for guests and festivals.

Ingredients :
Drumsticks : 6
Raw rice     : 1 cup
Grated Fresh coconut : 1 1/2 cup
Green chillies : 5-6
Chopped coriander: A handful
For Tempering:
Urad dal: 1 tsp
Chana dal: 1 tsp
Mustard: 1 tsp
Jeera: 1 tsp
A pinch of hing (asafoetida)
A twig of curry leaves.
Method of Preparation:
Step1:
  1. Soak the raw rice for approximately 1.5 hr
  2. Grind soaked rice and coconut along with green chillies to a smooth paste like dosa batter consistency.
  3. Transfer this paste to a bowl.
Step2:
  1. Clean and wash drumsticks, cut into 2 inch size pieces.
  2. Cook them in a pan ill they become soft with water just enough to soak drumstick pieces,Mulakkada Varipindi 1
Step3:
  1. Place a kadai (heavy bottomed pan) on a stove and add 2tbsp oil.
  2. Add urad dal, chana dal, mustard and jeera.
  3. Once mustard splutters add pinch of hing and curry leaves .
  4. Now add cooked drumsticks and rice & coconut ground batter .
  5. Keep stirring the curry till oil separates from the pan .
  6. Transfer it into a bowl and garnish with corianderMulakkada Varipindi 5
It’s ready to be served with rice or roti.
Tip: Water in soaked rice and fresh coconut is enough to get dosa consistency batter but if required, add little water.