Sunday, June 10, 2012


For the sunday thali  the menu was
  • Kuragayala pulusu
  • Sorakaya kura
  • Tomato alu curry
  • Beets coconut  chutney
  • Rice and pappadams
KURAGAYALA PULUSU:Sweet and sour veggies in tamarind sauce
Preparation time-20 minutes
  • Frozen drumsticks-6
  • Chopped bottle guard/sorakaya-10 cubes
  • Chopped roma tomato-1 medium
  • Chpped onion into cubes-1 small
  • Medium size okra slitted-5 no
  • Rasam powder-2 ts
  • Jaggery-1tbs
  • tamarind paste-2 tbs
  • Salt-to taste
  • Slitted green chilis-4
  • Garlic pods-5 no
  • Curry leaves-4
  • Turmeric-1/8th spoon
  • Salt-to taste
  • Oil-1tbs
  • Cumin mustard-1 ts
  • Split urad and chenadal-1ts
  • Microwave bottle guard pieces and drumstick pieces till cooked to soft,please use the stalk water while making the gravy
  1. Heat oil in a pan and add the seeds and dals let them splutter
  2. now add curry leaves and garlic,when garlic turns to light brown colour add the green chilis and tomatoes
  3. cook for 2 minutes now add the remaining veggies cook for 5 minutes
  4. now add tamarind paste,stalk water salt jaggery turmeric and rasam powder
  5. mix well when the gravy starts boiling add salt  and turn off the flame
  6. Can be served with rice or jowari roti
2.SORAKAYA KOBBARI KURA-bottle guard cook with raw coconut mixture
  1. Bottle guard chopped to medium cubes-2 cups
  2. Fresh grated coconut-1/2 cup
  3. garlic pods-3
  4. Green chili paste-2 ts
  5. salt-to taste
  6. turmeric-1/8th spoon
  7. Dhaniya powder-2 ts
  8. Oil-2 ts
  9. Cumin mustard-1 ts
  10. Curry leaves-4
  • In a mixer jar blend coconut garlic pods salt dhaniya powder to fine paste
  • Heat oil in a pressure cooker and make seasoning add curry leaves and bottle guard pieces
  • fry for5 minutes now add the blended coconut paste turmeric and some water close lid and cook for 3 whistles or till done
  • NOTE:add little water while cooking because bottle guard also releases water while cooking
TOMATO ALU CURRY:Potato cooked in tomato gravy
preparation time 20 minutes
  1. Chopped potato-1/2 cup
  2. Tomato medium size-1
  3. Tomato paste-1 small can
  4. Curd-2tbs
  5. Ginger garlic paste-1 ts
  6. Red chili powder-1/2 ts
  7. Curry powder-1ts
  8. Salt-to taste
  9. Coriander leaves-2ts
  10. Oil-1 tbs
  1. Heat oil in a pan and cook potatoes and the chopped tomato
  2. When they are cooked add the tomato paste,curd and some water
  3. When the gravy starts boiling add the powders and salt
  4. Cook till the curry thickens
  5. Add coriander leaves and serve
preparation time-15 minutes
  1. Grated beetroot-1 cup
  2. Coconut fresh one-1/2 cup
  3. Green chilis-2
  4. Garlic-1 salt-to taste
  5. tamarind-1/8th spoon
  6. Salt-to taste
  7. Oil-2 ts
  8. peanuts-2 ts
  9. Cumin mustard-1 ts
  10. Split urad-1ts
  1. Heat 1 ts of oil and fry the grated beets till soft
  2. cool and blend along with other ingredients
  3. Heat oil in a pan add seasoning and hing
  4. Add this seasoning to the blended chutney mix and serve