Sorakaya Paalu Posina Kura/ Bottle Gourd curry with Milk

Sorakaya Paalu Posina Kura /Bottle gourd curry made with milk is a common dish in Andhra households. It's a quick one yet a healthy dish which goes well with rice or Roti. 

This is a cooling curry especially for hot summers. 

The curry is a good one for lunch boxes as it mixes well with rice.

Preparation Time: 10 minutes 

Cook Time: 20 minutes 

Serves : 2-3

Ingredients:

Bottle Gourd/Sorakaya: 1 large peeled and cut in cubes

Onion : 1 medium chopped 

Green chilies: 6 slit

Curry leaves: 1 sprig

Turmeric: 1/2 teaspoon 

Cumin powder : 1/4 teaspoon 

Coriander powder : 1/4 teaspoon 

Salt to taste

Warm milk : 1/2 cup

Rice flour: 1 teaspoon

For Tempering:

Urad dal/Minappappu: 1/2 teaspoon 

Mustard seeds/Aavalu: 1/2 teaspoon 

Jeera/Cumin Seeds : 1/2 teaspoon 

Dry red chili: 2 broken

Method:

Heat oil in a pan and add ingredients listed under for tempering. Fry them for 1 minute until they splatter. Add curry leaves, onion, green chilies and turmeric. Mix well and cook for 3 minutes until they turn translucent.

Add bottle guard pieces, mix well and cook for 10-12 minutes until they are done close lid. Stir in between. Add salt and mix. 

Mix rice flour and milk, simmer the curry and pour over the milk mixture, mix well, cook for 1 minute and turn off the stove.

Add cumin and coriander powders.mix well.

Serve hot/warm with rice or Roti.

Royyala Kura/Shrimp Curry

Royyala Kura/Shrimp curry is a simple curry that goes well with rice, pulao or roti.

In Andhra, wild fresh shrimp is caught in the river and lakes. Farm raised shrimp is also big there. 

Using fresh shrimp vs frozen and thawed will enhance the taste of the curry.

Preparation Time: 10 minutes 

Cook Time: 30 minutes 

Serves : 2-3

Ingredients:

Fresh or Frozen Shrimp : 500 gms

Onion : 1 large chopped 

Tomato : 1 large chopped 

Green or Red chilies: 5 slit

Red chili powder: 1/2 teaspoon 

Garam masala: 1/2 teaspoon 

Coriander powder: 1 teaspoon 

Turmeric: 1/2 teaspoon 

Ginger garlic paste: 1 tablespoon

Cilantro/coriander leaves: 1/2 cup or a small bunch

Poppy seeds: 1 teaspoon 

Curry leaves: 2 sprigs 

Salt to taste 

For Tempering:

Jeera : 1 teaspoons

Cinnamon : 2" Stick

Cloves/Laung : 5

Green Cardamom/Elachi: 3

Method:

Heat 2 tablespoons of oil in a pan, add cleaned shrimp and turmeric. Sauté them till all the water is evaporated and keep aside.

Soak the poppy seeds in 3 tablespoons of water and make a paste.

Heat 2 tablespoons of oil in the same pan and add all the ingredients listed under tempering and fry for 1 minute.

Add curry leaves and let them splatter, add onions and chilies. Sauté till they turn light brown.

Add ginger garlic paste and cilantro, mix well and fry for 1 minute. Add tomatos and cook until they turn mushy.

Add cooked shrimp, spices and mix well. Add 1 cup of water and cook for 5 minutes. Add the poppy seed paste and cook until the gravy is thick.

Serve hot with Pulao, rice or Roti.

Instant Wheat Adai Dosa

Adai is a mixed lentil crepes, normally the lentils are soaked for 4-6 hours and blended to make a batter. Onions, cilantro, green chilies, and ginger are mixed in the batter. Then crepes are made on dosa tava or a griddle pan. These crepes are rich in protein.

But, this one is an instant one you can make in a jiffy.

Preparation Time: 10 minutes 

Cook Time: 2 minutes per Adai

Serves : 4

Ingredients:

Wheat Flour : 1 cup

Rice Flour : 1 cup

Besan/Gram flour : 1/2 cup 

Hing/Asafoetida: 1/4 teaspoon 

Red chili powder: 1 teaspoon 

Onion : 1 medium chopped 

Jeera/Cumin seeds : 1 teaspoon 

Ginger : 1/2 inch piece minced

Cilantro/Coriander leaves: 1 cup chopped 

Green chilies: 2 chopped finely 

Curry leaves: 1 sprig chopped 

Salt to taste 

Water : 3 1/4 cups 

Method:

Mix all ingredients together into a smooth batter.

Heat the tawa or pan, rub some oil and pour over 1 laddle full of batter. Drizzle some oil around the Adai. Cook for 1 minute or until it turns golden and flip it over and cook for 1/2 minute to 1 minute until it's cooked. 

Serve hot with chutney.

Journey through the cuisines A to Z Andhra Recipes Recap

We are a group of Food bloggers doing a Blogging Marathon every month, 3 days all 4 weeks, each month. However during April and September, we do 26 days of nonstop blogging with Sundays off.

This is my first mega marathon with the amazing group. My choice of cuisine was Andhra Cuisine. I tried to bring out some forgotten recipes out from my childhood. Loved every bit of this marathon. 

I learned so much about other cuisines and cultures, bookmarked a ton of wonderful dishes... Thanks to all my friends especially Valli who is the brain behind this marathon for giving me an opportunity to be part of it.

An InLinkz Link-up

A - Aavada

B - Bobbattlu 

C - Cauliflower Pachhadi 

D - Dondakaya Pakodi

E - Egg Kurma 

F - Fenugreek Leaves Dal/Menti Kura Pappu 

G - Gunta Pongadalu 

H - Halwa Boorelu 

I - Iguru Karam

J - Jantikalu 

K - Kakarakaya Nuvvula Kura

L - Lauju /Laskora (Kobbari Lauju)

M - Mulakkaya Kura

N - Nallakaram 

O - Onion Samosa 

P - Pesarattu 

Q - Qubani ka Meetha

R - Ragi Laddu

S - Sorakaya Masala Kura

T - Teepi Gavvalu 

U - Uggani

V - Vankaya Bajji

W - Warqui Keema Lukhmi

X - (e)xtra simple chintapandu rasam 

Y - Yalukala Paalu

Z - Zafrani Pulao