Bendakaya Pulusu/ Okra in Tamarind Gravy

Ingredients:
Bendakaya/Okra/Ladies Finger - 1/4 kg
Onion- 1 (small)
Red Chillies - 2
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Cumin seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Green chillies - 4
Curry leaves
Turmeric
Chilli powder - 2 tsp
Salt - to taste
Tamraind - small (lemon size)
water
Coriander leaves

Preparation:
1. Wash okra, pat dry and cut them into 1 inch pieces.
2. Heat oil in a pressure cooker and add red chilli, Chana Dal, Urad Dal, Mustard seeds and Cumin seeds.
3. When mustard seeds start to crackle add curry leaves, green chilli and onions and fry till onions are tender.
4. Add turmeric and mix well. Now add Okra pieces and cook for a few minutes.
5. Soak tamarind in water and extract the pulp. Add tamarind pulp along with salt and chilli powder.
6. Add 3 cups of water and pressure cook for 1 or 2 whistles. After the pressure goes off, boil it till you get the desired consistency.
7. Finally garnish with coriander leaves and serve hot with rice.
This tastes very good when combined with Muddapappu (Pressure cooked Toor Dal).

Beerakaya Gasagasalu Koora/ Ridge Gourd & Poppy Seed Curry

Ingredients:
Beerakaya - 2 (peel the outer ridges)
Onion- 1
Red Chillies - 2
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Cumin seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Green chillies - 4
Curry leaves
Turmeric
Chilli powder - 2 tsp
Salt - to taste
Poppy Seeds - 1/4 cup
water - 1/4 cup
Coriander leaves

Preparation:
1. Dry roast poppy seeds in a skillet. Let them cool and grind to make a smooth powder.
2. Cut ridge gourd and onion into pieces.
3. Take oil in a pan and add red chilli, chana dal, urad dal, mustard seeds, cumin seeds.
4. When mustard seeds start to crackle add green chilli, curry leaves, onions and turmeric and fry till the onions are tender.
5. Add ridge gourd pieces and cook covered till tender.
6. Add Poppy seed powder, salt, chilli powder and water and cook covered on medium heat stirring occasionally until the gravy thickens.
7. Finally garnish with coriander leaves and serve hot with rice or chapathi

Courtesy: Mahanandi by Indira

Sugar Snap Peas Curry

Ingredients:
Sugar Snap Peas - 4 cups
Onion - 1
Tomato - 2
Green chillies - 4
Curry leaves - 5
Red chillies - 2
Urad Dal - 1 tsp
Chana Dal - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Chilli powder - 2 tsp
Salt
Oil
water - 2 cups

Preparation:
1. Cut sugar snap peas and onions.
2. Heat oil and add Red chillies, Urad dal, Chana Dal, mustard seeds, cumin seeds and let the mustard seeds splitter.
3. Add onions, green chillies and curry leaves and fry till onions are transculent.
4. Add sugar snap peas and cook for a few minutes.
5. Add tomatoes, salt, chilli powder and water and cook till the peas are done.
6. Garnish with coriander and serve hot with roti.

Sambar

Ingredients:
Toor Dal/Kandipappu - 1 cup
Onion - 1
Drum sticks - 4
Green chilli - 4
Carrot - 1
Tomato - 1
Tamarind juice
Red chillies - 2
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Red chilli powder - 2 tsp
Garlic cloves - 2
Turmeric
Salt
Water
Curry leaves - 3-4
Coriander - finely chopped

Preparation:
1. Pressure cook toor dal for 2-3 whistles. Then take it out from the cooker and mash it to a paste.
2. cut onions, green chilli, carrot and tomato.
3. Take the tamarind and make juice from it by adding water.
4. In a pressure pan take some oil, add green chilli and onions.
5. After the onions are cooked add turmeric, carrots and drumsticks. Finally add tomato and let them fry for few minutes until the raw smell goes off.
6. Then add the required amount of water and let it boil for some time.
7. Add salt and red chilli powder along with mashed dal and let it cook for some more time.
8. Add tamarind juice and boil it till you get the desired consistency.
9. Heat oil in another pan and add red chillies, mustard seeds, cumin seeds, curry leaves and garlic cloves and add it to the sambar.
10. Finally garnish with coriander leaves.

Peanut Chutney

Ingredients:
Peanuts - 1 cup
Green chillies - 10
Tamarind
Salt
Garlic - a small piece
oil
red chillies - 2
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
curry leaves - 3-4
Coriander leaves

Preparation:
1. Roast peanuts and green chillies in a skillet. Let them dry.
2. Take a mixer add the peanuts, green chillies, tamarind, garlic clove, salt and water and blend it into a smooth paste.
3. Heat oil in a pan and add red chillies, mustard seeds, cumin seeds and curry leaves.
4. Mix it with the paste and garnish it with finely chopped coriander leaves
5. This goes good with idli or dosa.