Madhu's vantalu

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Archive for the ‘Curry’s (kooralu)’ Category

A simple drumstick, potato & green pepper curry

Posted by Madhavi on November 6, 2007

Munnakayi, bangala dumpa & capsicum koora


      Drumstick, potato & green pepper curry with garlic vadiyalu

      Drumstick is one of my favorite vegetables. My mom generally made two different things with the drumstick. One was drumstick pulusu (sambar) and the other is drumstick koora (curry) with potato and cauliflower. Its a very simple curry which goes well with hot rice. Because i ran out of cauliflower i replaced it by green pepper.

      While picking drumsticks look for smooth greenish skin in the pods. Avoid the ones which look hard,where the flavor will be strong and bitter.

      In U.S we don’t find fresh drumsticks that often. But when we do find it tends to be little pricy.But my love for drumstick makes me buy the frozen ones. Though they are ok in taste it satisfies my craving for drumstick.


      fresh drumstick/munnakayi – 2 (cut into one inch long pieces)
      or Frozen drumstick – about 12 pieces
      Potato -1
      green pepper-1
      small onion-1
      green chillies- 3 to 4

      Procedure: Cut the onion, green pepper,tomato and potato into small chunks. Cut the drumstick into one inch long pieces.

      Now take a pan, put one teaspoon of oil and fry the potato till it gets a nice brown crust on top of it and cooked through. Keep it a side.

      In another pot do the tempering with one tespoon of oil, mustard seeds, half teaspoon chana dal and quarter teaspoon cumin. When they are lightly brown add the chopped green chillies followed by onion. Cook till onion becomes little soft then add a pinch of asfatedia( hing), green pepper, drumstick and tomato. Put half cup of water, some salt and cook for about ten to fifteen minutes till the drumstick becomes tender. Once everything is cooked through add the cooked potato, some tamarind/ lemon juice and chopped coriander. Stir till everything is blended together.Taste and reason accordingly.

      Serve the curry with chapathi or rice.

      Note: If frozen dumstick is used, thaw it in the microwave.
      You can also replace cauliflower for green pepper.

      Recipe: amma

Posted in Andhra food, Curry's (kooralu) | 10 Comments »

Potato Kurma

Posted by Madhavi on February 23, 2007


The Potato Kurma recipe has been moved to my other blog with updated pictures. Click the link below for the recipe.

Posted in Curry's (kooralu) | 35 Comments »

Red bell pepper curry

Posted by Madhavi on January 22, 2007


We live in center city Philadelphia. Close to our apartment, we have a market where i get fresh vegetables and fruits from local farms. They are not only fresh, but very reasonable in price. This morning i happened to get fresh red bell peppers from this market for a very low price. ( and that would be 4 med sized peppers for a dollar…!, what a deal, don’t you think so…).

Long back, my sister gave me a recipe for egg plant, i thought why not use the same spices and make the red bell pepper curry. And the curry turned out pretty good. This curry can be eaten either with chapathi or rice.


1. Medium sized red bell peppers – 3
(any color of pepper is fine)
2. cumin (jeera)- 1tsp
3. dry red chillies- 4
4. garlic cloves- 2
5. dry coconut- 3 tsps
6. dalia (roasted chana dal/chanaga pappu)- 2 tsps
7. lemon juice- 1 to 2 tsps and
8. coriander leaves (cilantro)

In a pan add one tsp oil then add one garlic clove, cumin and dry red chillies. Slightly toast them. Remove mix the above ingredients with the dry coconut, dalia and grind.

Cut the bell pepper in to small chunks. In a pan do the tadka first ( 3 tsps oil, few mustard seeds, 1/2 tsp chana dal, 1/4 tsp cumin seeds and a pinch of hing).
Now add the remaining one clove of garlic(finely chopped)with the bell pepper. Add half a teaspoon of salt and cook till the pepper becomes soft.

It takes about ten minutes for the peppers to cook. Now add the spice powder, lemon juice and cilantro. Taste and reseason accordingly. Enjoy with chapathi or hot rice.


Recipe: akka

Posted in Curry's (kooralu) | 8 Comments »

Mushroom tofu curry

Posted by Madhavi on December 27, 2006


Mushroom and tofu are two of the best ingredients i enjoy in the Chinese and Thai cuisine. So, thought why not use these together in our Indian cooking. After little bit of research in the net i came up with this recipe.

Tofu (bean curd), is a food of chinese origin made by coagulating soy milk, and then pressing the resulting curds into blocks. Tofu is low in calories and high in protein and iron. Like wise mushrooms are high in fiber, protein and has lot of vitamins and as well as minerals to it.

I used the button mushrooms (often called the white mushrooms) and used the firm tofu for frying. I squeezed off the excess water in the tofu with some paper towel and deep fried them.


  1. white or button mushrooms- 1 pound
  2. firm tofu (cut in to quarter inch pieces and deep fried)- 1/2 pound
  3. frozen green peas- 1/4th cup
  4. medium onion- 2
  5. green chillie- 1
  6. ginger garlic paste- 1/4th tsp
  7. cashew (grind to a smooth paste with some water)- 1/4th cup
  8. large tomato- 1
  9. tomato paste- 2 tsps
  10. coriander (dhania) powder- 1/4th tsp
  11. garam masala- 1/4 th tsp
  12. red chillie powder- 1/2 to 1 tsp
  13. green cardamom and cloves (grind it using a mortar)- 2 each
  14. cinnamon stick- 1/2 stick
  15. cilantro (coriander)
  16. lemon juice and salt


  •  Cut each mushroom to four pieces and keep it on a side.
  •  Now in a skillet add four tsps of oil, cinnamon stick, green chillie and onion. Cook until onion becomes soft, then add the ginger garlic paste and the dry spices (marked 10 through 13).
  • Cook just for a minute and then add the tomato paste,chopped tomato and half a tsp of salt. Cook for 5 to 7 minutes.
  • Add the cashew paste with one cup of water and another half teaspoon of salt. Bring it to a boil.
  • Add the mushrooms, green peas and simmer the curry for ten minutes in med-low heat.
  • At last taste, re-season it and add the fried tofu with chopped cilantro and some lemon juice.
  • Let the curry sit for ten minutes before serving, it helps all the ingredients to blend and come together.
  • Serve the mushroom tofu curry with nan or paratha and some onion and lemon on the side.


Posted in Curry's (kooralu) | 10 Comments »

Mango curry (Mamidikaya koora)

Posted by Madhavi on December 17, 2006


Mango, truly is a king of fruits . India is the home for the largest production of mangos in the world. It is said that, an Indian consumes about 11 kilos of this fruit every year. It does play an important part in the Indian cuisine- It can be served either as a dessert, a pickle, chutney, curry or even as a luscious milk shake. 

Today i would like to share this mango curry (called mamdikaya koora in Andhra Pradesh) with you all. The mango i used was little sweet and little tangy. The combination of ginger, coconut and spices goes very well with the mango.



  1. med sized mangos- 2
  2. dry or fresh coconut- 3tsps
  3. dry red chillies- 4
  4. a tiny piece of ginger
  5. cumin(jeera) and coriander seeds(dania) – 1 tsp each
  6. few curry leaves
  7. cilantro and salt
  8. Jagger/ sugar- 1/4th tsp(optional)


Grind the ingredients labeled from two through five with some water.

Wash and peel the mangos in to half inch cubes as shown above.

Take a skillet and do the tadka ( 4tsps oil, few mustard seeds, 1 tsp chana dal, 1/2 tsp urad dal, 1 dry red chillie, few curry leaves and a pinch of hing)

Now add the cubed mangoes with half a teaspoon of salt, half cup of water and let the mango cook for few minutes.

When the mango is about seventy percent cooked through add the ground mixture, salt and  one cup of water. Let it simmer for another ten minutes till everything comes together.

At the end taste and reseason accordingly with some chopped cilantro on the top.

Serve this sweet and tangy mango curry with chapathi.

Note: Depending upon the type of mango you get, it can be either sweet, sour or just perfect. If its little sour, add some jaggery/ sugar. If its too sweet, add some tamarind juice to it.

The mango i used was neither too sweet nor sour. So i omitted both tamarind and jaggery.


maamidikaya koora (mango curry) with chapathi

Recipe adopted from a family friend

Posted in Curry's (kooralu) | 2 Comments »

Aloo & methi curry(potato,fenugreek curry)

Posted by Madhavi on November 22, 2006


Aloo and methi combination has a very unique flavor and taste to it. I think the starchyness of the potato and the methi compliment each other very well. If you like potato and methi, this curry can defintely become one of your favourites. It sure is one of mine and venkatesh’s favourite.

This curry can also be made with dill or spinach, instead of methi.


  • large Potato- 2
  • med onion-2
  • garlic cloves- 2
  • methi(fenugreek) – 1 to 2 bunches
  • dhania powder(coriander seeds)- 1/4 tsp
  • jeera powder(cumin)- 1/4 tsp
  • garam masala- 1/2 tsp
  • red chillie powder- 1 tsp
  • jaggery/sugar- 1/2 tsp
  • lemon juice and salt.


Cook the potato in the micro wave for about five minutes. Peel, cut to small pieces and keep it aside.

Take a skillet – do the popu or tadka ( 3tsp oil, few mustard seeds, 1 tsp chana dal and half tsp cumin) and add the finely chopped onions. When the oninos are half way done, add the chopped garlic and cook till the onions turn translucent.

Add the above spices, in the order with some salt, jaggery/sugar and just cook for few seconds. Now add the methi ( I used the frozen methi, so i microwaved for a minute and then added it). If you are using the fresh methi, finely chop the methi and cook till it becomes soft. ( about ten minutes).

Finally add the potato and mix till everything is well incorporated. Close the lid and cook for another five minutes, taste and re-season accordingly with some lemon juice on the top.

Serve the aloo, methi curry with chapathi.

Posted in Curry's (kooralu) | 1 Comment »

Chole curry(Chick peas curry)

Posted by Madhavi on November 21, 2006


Recently i posted a recipe for black eyed peas curry, this curry is very similar to that. I made this curry for a birthday party my co-sister hosted for her cute two year old. We had it with chapathi, but goes really well with puri,onion and some lemon on the side.


  • chole (dry chick peas)- 1 1/2cups (uncooked)
  • onion-2
  • tomatoes-3
  • ginger garlic paste- 1/4 tsp
  • cinnamon stick -1/2 stick
  • cloves- 2
  • cumin(jeera) powder- 1/4 tsp
  • dhania powder- 1/4 tsp
  • garam masala – 1/2 tsp
  • red chillie powder- 1 tsp
  • lemon and cilantro


Pressure cook the chick peas, until soft but still holding its shape. Take about 1/4th cup of the cooked chick peas and make a puree out of it.

Take a skillet add four teaspoons of oil and add the cloves, cinnamon stick. Then add finely chopped onion and the ginger garlic paste. Cook the onion till it becomes soft,transulent and the raw smell goes away. Now add jeera,dhania, garam masala and red chillie powder. Cook for about thirty seconds then add the tomatoes. Once the tomato becomes soft add the cooked chick peas, puree,salt and half a cup of water. Close the lid and cook for about ten minutes until most of the water is absorbed and curry looks little thick. Finally add some fresh lemon juice and chopped cilantro.


Chole curry (Chick peas curry)

Posted in Curry's (kooralu) | 12 Comments »

Black eyed peas & bell pepper curry (Alasandu & capsicum koora)

Posted by Madhavi on November 13, 2006


                                            Green bell pepper and Black eyed peas

Black eyed peas is a kind of beans, we call it alasandulu in andhra. They are small, creamy-white and have a  black mark on it. They are thinner in texture than most beans, so they cook faster without the need to presoak them.



  • Black eyed peas- 1 cup (uncooked)
  • green bell pepper- 1
  • medium onion- 1
  • tomatoes- 2
  • ginger garlic paste- 1/2 tsp
  • cinnamon stick -1/2 stick
  • cloves- 2
  • cumin(jeera) powder- 1/4 tsp
  • dhania powder- 1/2 tsp
  • garam masala – 1/2 tsp
  • red chillie powder- about 1/2 to 1 tsp
  • lemon and cilantro


Pressure cook the black eyed peas, until soft but still holding its shape.

Take a skillet do the popu or tadka (three tsps of oil, few mustard seeds, 1/2  tsp chana dal, 1/2 tsp jeera). Now add the cloves, cinnamon stick, onion, green bell pepper and the ginger garlic paste.  Cook till the onion and pepper becomes soft, then add jeera,dhania, garam masala and red chillie powder. Cook for about thirty seconds then add the tomatoes. Once the tomatoes becomes soft add the cooked black eyed peas, salt and half a cup of water. Close the lid and cook for about ten minutes until most of the water is absorbed and curry looks little thick. Finally add some fresh lemon juice and chopped cilantro.


           Chapathi, raita with coriander chutney; black eyed peas and green pepper curry

Posted in Curry's (kooralu) | 5 Comments »

Okra curry (Bendakaya koora)

Posted by Madhavi on November 7, 2006


From my school days, i never liked okra curry that much though i was a big fan of the okra sambar. I always made excuses eating it.Two years back when i went to India, i saw this show of sanjeevkapoor where he made the okra curry. I instantly fell in love with it and now this curry is one of my favourites.

I didnot try this recipe in India, i was too busy eating my mom’s food.  I did try when i got back to U.S and i am glad to share this with everyone. I did make some changes from the original recipe.


  • okra- about 20
  • med onion- 1 1/2
  • plum tomatoes- 2
  • green chillies- 4
  • chillie powder- 1/2 to 1 tsp
  • lemon juice- about 1to 2 tsps
  • few curry leaves
  • cilantro


  cimg0298.JPG            cimg0301copy1.JPG

       Cooking Okra and onion                        Tomatoes added after Okra,onion almost cooked through

Cut the okra in half and slice each half to two or three long slices. In a non stick pan do the popu or tadka ( 4 tsps oil, few mustard seeds, 1 tsp chana dal, 1 tsp jeera, 1 dry red chillie, curry leaves and a pinch of hing) add the green chillies, okra and cook in medium heat till the okra is almost half way done.

Now add the onions ( long thin slices) and cook till okra and oninon is almost done. (I add the okra first because they take more time to cook then the onion). When the vegeteable becomes nice and tender add salt and the red chillie powder.

Then add the tomatoe, lemon juice and chooped clinatro, close the lid and turn of the stove. The heat from the stove cooks tomatoe just little bit. What tomatoe does is, it releases some of its juices to the curry but stills holds its shape because we are not cooking it too much. I like this curry with chapathi because its not too dry and its good with rice too.


                                       Okra curry (Bendakaya koora)

Optional: Ginger garlic paste can also be added.

Recipe adopted from Sanjeev kapoor

Posted in Curry's (kooralu) | 14 Comments »

Pumpkin curry (Gummadikaya koora)

Posted by Madhavi on November 6, 2006



                                          Pumpkin  (Gummadikaya)


  • Pumpkin- About 1 pound
  • Dry coconut- 2 tbsp
  • Dry red chillies- 5
  • Cumin and Dhania- ½ tsp each
  • Tamarind paste- 2 tsp
  • Chopped Coriander.


Cut the pumpkin in to quarter to half inch pieces. Keep it aside. Now in a pan take all the dry ingredients and fry them for about 5 minutes, just until they start turning light brown in color. Remove , cool and grind them.  

Take a pan and do the popu or tadka ( 3 tsp oil, mustard seeds, 1 tsp chana dal, ½ tsp jeera, and a pinch of hing). Now add the ash gourd pieces and fry them for about five minutes in the oil. Then add some salt, quarter cup water, close the lid and cook it for good 10 minutes or until the vegetable is about ninty percent cooked threw. Now add the spice powder, tamarind paste, and salt and cook till everything comes together. Finally add the chopped cilantro and serve with paratha or chapathi.


                                           Pumpkin curry with Paratha

Recipe: Devika akka

Posted in Curry's (kooralu) | 4 Comments »


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