Kadambam Pulusu

 

Ingredients:

Diced onions-1/2 cup
Diced Carrot -1/2 cup
Diced White Radish- 1/2 cup
Diced eggplant-1/2 cup
Diced pumpkin- 1/2 cup
Diced sorakaya ( bottle gourd)-1/2 cup
Diced sweet potato-1/2 cup
Diced Tomato —1/2 cup
Drumstick pieces-1/2 cup
Ginger garlic paste-1Tbs
Cilantro -1/2 cup
Salt-1 1/2 tsp or to taste
Tamarind pulp- 2Tbs
Roasted Coriander powder-2 Tbs
Roasted fenugreek powder -1Tbs
Roasted cumin powder-1 Tbs
Roasted sesame powder- 2Tbs
Water -3 quarters
Green chilies- 4
Red chili powder-1/2 tsp
Turmeric-1/2 tsp
Sugar-1Tbs


For Seasoning:
Oil- 2Tbs
Chana dal-1Tbs
Urad dal-1Tbs
Mustard seeds- 1 tsp
Cumin seeds-1tsp
Hing -1/2tsp
Curry leaves-few

Preparation:
Heat oil in a 5 quart pot. Add all the Seasoning ingredients, fry until mustard seeds splatter and dals turn to golden brown. Add diced onions, ginger garlic paste and fry little and add all the diced vegetables, green chilies and sauté few minutes on medium heat. Add red chili powder,turmeric, coriander, cumin and fenugreek powders, salt and sauté for few minutes. Reduce the heat, cover and cook for 5 minutes. Add water, tamarind pulp, sesame powder and sugar. Mix well and cook for 15- 20 minutes, add cilantro and cook couple of more minutes and serve hot with Rice or Roti.

Eggplant with vellulli (Garlic) Karam.

 

Ingredients :

Eggplants - 10
Salt - 1tsp or to taste

For Karam:
Dry coconut - 1/2cup
Dry mirchi ( preferably Byadgi chili for less heat)-5-6
Garlic cloves- 6-7
Cumin seeds- 1tsp

Make course powder with above ingredients. If you are using regular dry chilies reduce the count to half.

For Seasoning:
Oil-3Tbs
Chana dal- 1 Tbs
Urad dal -1/2Tbs
Mustard seeds-1 tsp
Cumin seeds-1/2 tsp
Curry leaves- few

Preparation:
Heat oil in a pan fry all the seasonal ingredients, add diced eggplants and salt, fry on medium heat until eggplants cooked, while stirring occasionally.  Make sure not to become eggplants pieces mushy. Once they finish cooking add above vellulli karam, mix well and cook for 2 more minutes and serve hot with Rice.

Tindora ( Dondakaya), Cashew Curry

Ingredients For curry Powder:

Chana dal -1 cup

Urad dal -1/2 cup

Dry coriander seeds – 1/2 cup

Dry Red Peppers- 6-7

Fenugreek Seeds (Methi seeds)-  1tsp (Roast until dark brown)

Grated Dry Coconut-2 Tbsp.

Dry roast all above ingredients, each one separately with few drops of oil, let them cool down. Grind them into course powder all together and set aside.

Note: This curry  powder can be stored for 1 month.

 
Ingredients for Curry---

Tindora pieces (Cut length wise)-  2 lbs

Diced Onions- 1cup

Roased Cashews- ½  cup

Turmeric- ½ tsp 

Oil - enough

Salt—to taste
Chana dal- 1Tbs 
For Seasoning---

Urad dal – 1Tbs

Mustard seeds- 1tsp

Cumin seeds- 1tsp

Dry red pepper - 2

Curry Leaves- few

Preparation:

Heat oil in a pan add all the seasoning ingredients, fry until mustard seeds splatter, add diced onions and fry until clarifies, add the tindora pieces and salt mix well.  Place the lid and cook until tindora gets little soften. Remove the lid and increase the heat, add cashews and fry 5 more minutes. When curry is ready add 3Tbs of curry powder and mix well, check the salt and adjust, fry couple of minutes more and serve hot with Rice or Roti.