Bendakaya Pulusu is a very popular okra curry from Andhra Pradesh. The fresh taste of tomato and curry leaves combines so well with fenugreek ,tangy tamarind and jaggary
Add curry leaves and urad dhal. Fry till dal is in brown color. Curry leaves - 10 +20. Add garlic, 20 curry leaves and fry till garlic is slight brown color
Thakkali Sadam, this is the favorite mixed rice in our home, I have already posted one version of it ( the one that I make more often ) here in the blog, I don't use any masalas, garlic or coconut milk in that rice, just plain seasoning and green chillies for spice
More on lifestyle at Navakris. (Coriander Leaves Rasam & Egg Rasam). Instead I opted for coriander powder and cumin powder, lots of garlic and naturally with the rest of the "must add ingredients" for a tangy, peppery and scented with coriander leaves and curry leaves rasam
Fresh greens like Amaranth leaves, Spinach, Fenugreek, Dill leaves… used in preparing this curry and served with ragi mudde, a nutritious meal, a routine curry made often in week days in south Karnataka, one of the best curry recipe followed from generations, a best way to add variety of greens in a curry, totally a healthy curry for all ages
Gongura Chicken AndhraStyle. Indian (Andhra & Telangana) Serves. This special chicken curry uses the quintessential leafy vegetable from this cuisine, which is none other than gongura, also known as sorrel leaves
Gongura Chicken Recipe is an amazing combination of gonguraleaves or sorrel leaves with chicken and is a special andhrastyle recipe which is made commonly in the andhra region of south india
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