Masala Vada Kura/Parapu Vada curry/ Dal vada Curry

This is sure a treat to people who like Masala curries like Kurmas. This curry is mostly cooked in the coastal areas of Nellore only(as per my knowledge), I have never tasted it anywhere else, there are other variations...but this is the most simple and delicious curry......I know, the word Masala Vada/ Dal Vada itself sound delicious and that too curyy:)....mmm, it's really tempting.......so friends I'm sharing my fav.recipe here...I hope you all enjoy this too....

For Masala Vada/Dal Vada/Parapu Vada Rcipe Click here.

Vada Curry Ingredients:

• 6Masala Vadas/Dal Vada, 1/2onion(sliced). 1/2toamato(diced), 2tsp.oil, 1/2tsp.mustard and jeera each, 2spring curry leaves, 11/2tsp.red chilli powder, few pinches turmeric powder, salt to taste.

Masala :

• Grind 1/4cup coconut, 3cloves garlic, 1''piece of ginger, 1''cinammon stick, 3cloves, 1tsp.coriander powder and 1/4 onion, into fine paste using little water.

Curry:

• In a Pan heat oil, once it is hot add mustard and jeera, once they start to splutter add onions, curry leaves and fry till the onions are tasnslucent, then add tomatos and fry for a while, then add ground masala, salt and turmeric powder and fry on medium heat until masala is light brown in color now add red chilli powder, 1cup of water and cook for about 5min., once the gravy starts to boil, drop in the masala vadas and switch off the heat, close it with the lid......( the gravy should be little watery consistency before dropping the vadas, later vadas absorb the water and the gravy gets thick)serve it after 15min., this helps vadas to incorporate the flavors of gravy and they turn little soft......

Mamidikaya Mukkala Pachadi/Raw Mango Chutney and Awards

This is Hot Mango Chutney of Andhra........It's instant Chutney........It's simple, spicy, tasty and yummy.........

Ingredients:

• 1Raw Mango/Pacchi Mamidikaya(cut into 1/4''pieces), 1tsp.+1/2tsp.mustard seeds, 1/2tsp.methi seeds, 4tsp.red chilli powder(adjust as per spice levels), 2cloves garlic(finely chopped), salt to taste, 1/4tsp.turmeric, 2tsp.lemon juice(use only if mango is not sour), 3tsp.oil, 1/2tsp.channa dal, 1spring curry leaves, a pinch of hing.

Method:

• Dry roast 1tsp.mustard and methi seeds and grind them to fine powder and keep it aside. Take mango pieces in to a bowl, add salt, turmeric, red chilli powder, mustard and methi powder, chopped garlic, lemon juice, mix well that the mango pieces are well coated with these powders. Now in a pan heat oil, once it's hot add mustard and channa dal, once they start to splutter add curry leaves and hing, and add this seasoning to the mango pieces and toss well and serve it with steamed rice..........

Priya, Pari and Shabs has passed me these awards.................Thank you Priya, Pari and Shabs.


I'm passing these to Ushnish, Uma, Tina, Pari, Priya, Priy's feast, Bubli, Rohini, Shabs, Nandini, Sangeetha subash,padma, cham, sushma mallya, seerisha, Ambika, Prathiba,SE(Denufood), rekhas ritchen, suma rajesh, Gouri Guha, Gulmohar,Happy Cook, Vindra, Neha.

Rajma Pulao

Rajma Pulao...........it's yummy, I indeed don't know that it tastes yummy till today morning, when I was just thinking about JFI:Rajma Event, this idea tickled my mind, so just gave it a try, but believe me it's not totally like pulao....but can be said yummy rajma rice........(but felt like giving it a grand name:)Lol :p Pulao) it's a perfect rice dish that one can cook on a lazy day or when feel like having a simple and light meal.......doesn't it sound comfort:)....... we all know that the tanginess of Tomato compliments Rajma very well, so I have made Tomato Raita as a side for it......

Ingredients:

• 11/2cup rice( soak, cooked), 1/2cup Rajma(soaked over night, cooked), 1tsp.Ginger&Garlic Paste, 1Tomato(pureed), 1 Green Chilli(diced), 1/2Onion(roughly chopped), 1tsp.jeera, 11/2tsp.oil, a pinch turmeric powder, 1/2tsp.dhania powder, 1/4tsp.jeera powder, 1/4tsp.Garam Masala, 1/4tsp.red chilli powder, 2Bay Leaves, 2Cloves, 1''Cinnamon stick, 1 spring curry leaves,1/2cup coriander leaves(chopped), salt to taste.

Method:

• In a wide pan add oil, once it's hot add bay leaves, cloves, jeera, Cinnamon, curry leaves, once they start to spread the aroma add onions and saute until they are light pink in color, now add ginger garlic past and fry for 2min. on medium heat now add the pureed tomato, salt, turmeric, red chilli powder, dhania powder, jeera powder, garam masala and fry until this masala leaves the oil, then add 2cups of water and rajma to the masala and cook on medium heat until the gravy is very thick. Now add the cooked rice, chopped coriander leaves and toss them well that the gravy coats all the rice, now close it with lid and keep on a low heat for about5-7min.....Serve it warm with Tomato Raita.

This is going to "JFI: Rajma Event" hosted by Divya of Divya-Dilse and Indira of Mahanandi.