R,
I do not live in a big city. Here we only get frozen avarekai. i have never seen fresh avarekai in the indian store here... :cry:
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R,
I do not live in a big city. Here we only get frozen avarekai. i have never seen fresh avarekai in the indian store here... :cry:
Nichirogaru,
Please do feel free to post her or any recipe here. It would benifit all of us. It is our hubber's sharing platform. Please do NOT consider it as "MY" thread, even if I started it. We are here trying to discuss about "Andhra Vegetarian Cuisine". So be the spirit.
Friends,
I, for somereason had been a picky eater when at home back in India and did not appreciate Chikkudu so much. Now, as a grown up and having started cooking on my own and realizing the beauty and nutrition in the vegetables, I am able to appreciate Indian vegetables. Gooru chikkudu and chikkudu of any kind did not attract me back home as they do now.
I find them in the frozen section if its "guvar" that you are referring to.
I, so far made only couple varieties with it. Will check with my mother about other varieties that can be made with it.
This thread in a way is becoming a learning experience as I am realizing that there is a lot of variety out there that I haven't tried home yet. Thank you guys for this inspiration!
Thanks,
Minni
Hi R & friends
The Guvar(kothavarangai) curry I had a t my friend's place was made using a homemade curry powder.. it was a dry version and very tasty.
Appears it was made using "karam koora" as Minni suggested and we are waiting eagerly for Minni's version of the powder
Regds
Sowmya
Hello Minni ,
Ok , I thought that you would not like it if I post it here.
I will post the recipe in a couple of days.
Thanks for your largeheartedness.
Nichiro
Koora karam:
I am posting my FIL's passed on family recipe here:
1 cup urad dal
1 cup chanadal
good amount of dried red chillies
1/2 cup coriander seeds(dhanialu)
1/2 cup jeera(jeelakarra)
1/4 cup mustard seeds(aavalu)
1 cup curry leaves
3 tbsp dry ginger powder(sonti podi)
sufficient hing
Salt
Roast Urad and chana dals individually, then coriander seeds, jeera and curry leaves. And dry grind all the ingredients and store in an airtight container.
Hello Minni,
This curry powder is interesting. Can I use this powder for all vegetables to make curries or do I have to use only with PARTICULAR veggies?
Thanks in advance.
R,
I use this powder with most vegetables.
Common vegetables that I/we use it for are brinjal, cauliflower, guvar, beans, kaddu, capsicum, potato and arbi.
Let the vegetable cook with its own water and atmost a tablespoon of oil and after its done just add a couple tablespoons of this powder, mix and turn off the heat. No need to add salt as you have enough in the koora karam itself.
Minni
Hi minni
I prepared the curry powder today and prepared the curry with Radish.It tasted great.
Thanx
Regds
Sowmya
Sowmya,
I am glad you liked it. So do my friends.
Thanks for the feedback.
Minni
Hi Minni,
My Mother's friend is from Tirupathi,whenever she comes from Tirupathi she used to bring lots of pickles.I love brinjal pickle a lot,but unfortunately she doen't know the recipe .Can u plz post brinjal pickle recipe?.Plz post it whenever u find time.
Thanx a lot ,
Sk