Pulihora Gongura

This is my 1 year Blogging Anniversary Week. On this occasion, I'm going to post two of my Mom's recipes. Pulihora Gongura and Thokkudu Laddu (Bhandar laddu).

When you are talking about Andhra cuisine, gongura pachadi and avakaya have to be mentioned. Pulihora gongura is one of the many variations in which gongura pachadi is enjoyed. I don’t have the exact measurements, but the spices can be adjusted after the pachadi is made.

Ingredients:
Gongura leaves – 1 bunch
Tamarind – 1 big lemon ball size
Red chili powder – Use good pickle quality chili powder
Salt – to taste and also for preservation, so use slightly more than you need (check the taste first, it shouldn’t be too salty)
Mustard powder – 1tbsp

For Pulihora popu (tadka)
Chana dal – 1tbsp
Urad dal – 1tbsp
Mustard seeds – 1tsp
Red chilies – 2-3 (depending on the spiciness you need)
Curry leaves – 8-10
Hing – ½ tsp

Method:

• Clean the gongura leaves and thoroughly dry them on a clean cloth.
  
• Heat 1tbsp oil in a pan, sauté the leaves on low heat for about 10 minutes. Remove from heat and allow to cool. I
• n the mean time soak the tamarind in ¼ cup water and bring to a boil and simmer for 5 minutes. Remove and cool.
  
• After the leaves and tamarind are cool enough to handle, grind along with salt, mustard powder and chili powder to a smooth paste.
  
• Heat ¼ cup oil (looks like a lot, but this pachadi needs oil to stay fresh longer), add popu ingredients and after the seeds splutter, remove and cool. Add the gongura paste and mix well. Adjust seasoning and enjoy with hot rice and ghee.

I'm sending this to Latha (@Masala Magic) for RCI-Andhra blog event.

Vankaya Kottimeera Karam Kura (Eggplant in Cilantro Gravy)

I love anything made with eggplant (brinjal) and this is one of my absolute favorite recipe (I know I said the same thing for a lot of my other eggplant recipes and they all countJ). This dish tastes delicious and the aroma of cilantro cooking with eggplant is just wonderful. I used small Indian brinjal and I think they have the most flavor compared to Japanese or American eggplants.

Ingredients:
Indian eggplants – 10 – 12, cubed

For the Masala paste:
Cilantro (coriander leaves) – 1 cup
Green Chilies – 6 (or according to taste)
Ginger – 1” piece
Grated Coconut (fresh or dry) – ¼ cup
Salt – ½ tsp

For popu:
Chana dal – 1 tsp
Urad dal – 1tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Red chilies – 2 (optional)
Curry leaves – 6

Method:

• Grind all the ingredients for the masala paste with water. Add just enough water to grind, so that the paste is not too thick or too runny. Keep aside.
  
• Heat 2tsp oil in a pan, add the popu ingredients and after the seeds splutter and the dals turn light brown, add curry leaves and eggplant pieces. Cover and cook on medium-low heat for about 8-10 minutes or until the eggplants are half way cooked.
  
• Mix in the cilantro paste and salt; cover and cook until eggplants are completely tender and the masala paste doesn’t smell raw anymore. This will take 10 more minutes.
  
• Serve hot with rice and dal for a wholesome meal.

This is my entry to this RCI-Andhra event hosted by Latha (@ Masala Magic).

O for Onion Rice

This is a very basic rice recipe with caramelized onions and my entry for this week's A-Z Indian Vegetables hosted by Nupur (@ one hot stove).

Ingredients:
Rice - 2 cups, cooked
Onions - 2 large, thinly sliced
Tomato puree - 2 tbsp
Peas - 1/4 cup
Red Chili powder - 1tsp
Garam Masala - 1tsp
Bay leaves - 2
Cloves - 4
Cumin seeds - 1tsp
Method:

• Heat 2tsp oil in a pan, add bay leaves, cloves and cumin seeds, saute for 30 seconds.
  
• Add onions, fry on medium heat for about 20-25 minutes. Occasionally baby sitting the onions to make sure that they don't burn.
• After the onions turn golden brown and caramelized , add tomato puree and peas (boiled), cook for 2 minutes. Add chili powder, garam masala and salt, cook for about 5 more minutes.
• Mix rice into onion mixture, adjust seasoning and serve hot as is or with a curry/raita on the side.
  

Mixed Vegetable Curry

I have been using Savoy cabbage instead of the regular head cabbage after I read this post on Indira’s blog. As she says it is a few cents expensive, but if that comes with a boost in nutritional value, then I’m all for it. This dish tastes great with rice and sambar or even with rotis.

Ingredients:
Savoy Cabbage – 1 cup, shredded
Mixed vegetables – ½ cup (I used frozen mixed vegetables, thawed)
Moong dal – ½ cup, soaked for 30 mins
Green chilies – 4
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Curry leaves – 6
Red chilies – 2
Salt – to taste
Method:

• Heat 1 tsp oil in a pan, add the seeds and when they splutter add green chilies, red chilies and curry leaves.
• Sauté for 30 seconds, add cabbage, other veggies (you can use carrots, beans, peas etc) and soaked moong dal.
• Cover and cook for 10 minutes or until the veggies are tender. Add salt, mix well and enjoy.