Today, I’m here to share nothing fancy, but a simple comfort food from my everyday cooking, SnakeGourd Curry Recipe, another recipe typical to Andhra Cuisine
Beerakaya Kura Andhra Style or Beerakaya Palu Posina Kura is a simple, healthy and quick to make delicious curry, where ridge gourd is cooked in milk with some spices and is prepared almost similar to Sorakaya Palu Curry and Potlakaya Palu Curry
You could use chopped ginger and garlic, however I suggest to use the paste simply because the flavors get better infused and at the same time ginger has tenderizing properties, so it makes the beef soft
You could use chopped ginger and garlic, however I suggest to use the paste simply because the flavors get better infused and at the same time ginger has tenderizing properties, so it makes the beef soft
Howto make the Brinjal Dry saute. Do not add additional water tocook eggplant slices. Salt to taste. The ajethna is eaten along with plain cooked rice as part of Udupi cuisine
Moreover it is difficult to make tempering in a rice cooker. For those busy days when time seems to fly, I depend heavily on simple stir-fry with large gourds such as snakegourd, yellow pumpkin, winter melon
The best vegetables to use are SnakeGourd, ChowChow, Drumstick, Country Runner Beans. Add the cooked dal, adding some water if the mixture needs to be thinned, and let the mixture boil well
The best vegetables to use are SnakeGourd, ChowChow, Drumstick, Country Runner Beans. Feel free to browse all of our Poritha Kuzhambu recipes, our Kuzhambu recipes, and our Indian recipes
However, the food revolution has taken over the humble creamy korma curry too, and newer variations were created, such as the vegetable korma and prawn korma
However, the food revolution has taken over the humble creamy korma curry too, and newer variations were created, such as the vegetable korma and prawn korma
We would show our non mallu family and friends what mallu food truly is. Each year, when Onam arrives we (I along with Meryl and now Sheryl since she has been here in Mumbai) talk endlessly about all the food we will eat and then when the day arrives, lazily lament the loss of good old home cooking, deride ourselves for not having planned better, make half hearted attempts to find a sadya in Mumbai, scramble into a set sari or atleast salwar kameez, play act at being mallu girls with mullapoo in their hair, try to haul ourselves to a sadya anywhere nearabouts that has a table free, inevitably feel disappointed at what (if we do) we manage to eat and spend much of the day in one long session of reminiscing good old days when we would just go to our ancestral home with our parents and stuff our faces till we could just lie back like beached whales
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