Showing posts with label andhra. Show all posts
Showing posts with label andhra. Show all posts

Last week, I had lunch with some colleagues at Rayalseema Ruchulu - one of my favorite Andhra cuisine restaurant. We ordered Chicken curry the Seema style and the gravy was spicy and extremely tasty. Wanted to try the recipe and was searching online yesterday. Surprisingly found out that the restaurant themselves have put up a few recipes online. Cooked this dish and it did not even take me a total of 30 mins of cooking time, chopping included. Highly recommended for everyone who loves South Indian flavours.

Kodi Pulusu( Andhra Chicken Curry)

1. Marinate 1/2 kg chicken with 1 tsp ginger garlic paste, 1/2 tsp turmeric, salt and 1 tsp chilli powder for atleast an hour before cooking. I added 2 tsp curd to the marinade though this was not part of the recipe.

2. Heat 1 tbsp oil in a pan. When hot, add 1 sprig of curry leaves and fry them till they are crisp. Now add 2 medium onions finely chopped and fry them till they are brown in color.

3. Add marinated chicken pieces and fry until chicken looses its pink colour. Add 1 tsp garam masala powder, 1 tsp red chilli powder and fry the same. You can give the chilli powder a miss if you dont like your gravy too spicy.

4. Add 1 cup water and bring to boil. Cook the chicken pieces for another 15 mins on slow flame with lid covered or till its cooked.  Keep stirring all the while. Adjust the water according to the consistency you want.
5. Adjust the salt if needed. Garnish with coriander leaves and serve

Came across this interesting recipe on a youtube video last Sunday and decided to cook it. This is probably a Hyderabadi dish because the fried onion, curd and mint combination is something I see a lot in Hyderabadi cuisine. I am glad I cooked this dish because not only was it very easy, but also the richness of the dish makes it a very good dish to cook when you have guests over.
Chicken Hara Masala

1. Take a non stick pan and add 1 tbsp oil. When the oil is hot, add 2 medium sized onion juliennes and saute till brown.
2. When onions are brown, add 2 tsp of ginger garlic paste and saute. Add handful of curry leaves and saute. Add 1 tsp coriander powder, 1 tsp cumin powder, pinch of turmeric, salt and saute till the spices are well cooked. Sprinkle some water if the spices are getting charred.
3. Add 1/2 kg chicken and mix well. Saute for 3-4 mins. Add 1 cup of yogurt to the chicken and mix well.
4. Make a fine paste of 1 cup of coriander, 1/2 cup of mint, 3-4 green chillies and 1 tbsp of grated coconut with little water. Add this to the chicken and mix it well.
5. Add 1 cup of water and cover and cook for 20 mins or till the chicken is well cooked
6. Add cream if you want a richer gravy and a pinch of garam masala before taking it off from the stove

Serve hot with chappatis.

Pachi pulusu (Raw Tamarind rasam)

This is one traditional Andhra recipe that I really like and look forward to this dish  in our office canteen. I love the tanginess of this dish and the crisp onions taste good too. It goes well with rice and can be just had like a drink along with food.I searched the recipe today and decided to make it - the best part is that its so easy to make and takes hardly some 15 mins and doesn't need any heating.
Pachi pulusu (Raw Tamarind rasam)

1. Take a small vessel. Add 1 tsp oil and roast 2 dry red chillies. Grind them to a fine paste with some water.
2. Soak 1 lemon sized ball of tamarind in 3 cups of water (I used slightly warm water).  Extract the juice of the tamarind and discard the pulp. 
3. Finely chop 1/2 a onion, 2 green chillies. Add this to the tamarind pulp with water, and add salt according to taste.
4. Heat 1 tsp oil in a small pan. When oil is hot,  add 1 tsp mustard seeds. After they splutter, add 1 tsp cumin seeds and 1 sprig of curry leaves. Pour this seasoning over the tamarind mixture. Add a pinch of sugar/jaggery to balance the tanginess.
Serve cold.

This dish is my creation from different Andhra recipes that I have tasted.

  1. Marinate prawns (after removing the shell - I use smaller prawns for this dish) with ginger garlic paste, lemon juice, tamarind paste and salt for atleast an hour before cooking
  2.  Take 2 tbsp oil in a pan(Andhra dishes are high in oil but I add less of oil and use a non stick pan instead)
  3. Add 1 tbsp cumin seeds, 1 tsp mustard seeds, pinch fenugreek seeds, 3-4 dried red chillies, 2 medium sized onions (cut them into long and thin slices) and 2 twigs of curry leaves. Saute on medium heat till onions are pinkish.
  4. Add 2 chopped tomatoes and sauté.
  5. Add 2 tsp red chilli powder, 1 tsp cumin powder, 1 tsp coriander powder, salt and sauté till the oil separates
  6. Now add a cup of tamarind water. You can make this by boiling tamarind in water.
  7. Add the prawns and cook for 10 mins on slow flame. Prawns cook easily to see to it that you don’t overcook them
  8. I add a pinch of sugar to balance the sourness in this dish
  9. Garnish with coriander and serve with rice
Andhra cooking is high in chilli, salt and tamarind. I don’t like too much chilli in my cooking and hence have not added much. You can add more if it suits your taste. You can replace prawns with boneless chunks of fish too.

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