DONDAKAYA VEPUDU

Vepudu is a generic term used in Andhra cuisine for stir fries involving both veggies and meat.This curry or vepudu can be prepared in many different methods.But I loved the combination of roasted ingredients in this curry--a nice nutty flavour, like its been cooked in groundnut oil.You can even prepare this without onions.But I felt onions and minced garlic infused a nice aroma.You can adjust the amount of red chillies and chilli powder according to your spice tolerance levels.This curry tastes best when mixed with hot plain rice and ghee.

 

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 INGREDIENT TO ROAST & GRIND :

 

GROUNDNUTS- 1 TBSP

CUMIN SEEDS- 1 TSP

RED CHILLIES-4 

 

OTHER INGREDIENTS : 

 

IVY GOURD- 500 GRAMS

TURMERIC POWDER- 1/4 TSP

CHILLI POWDER- 3/4 TSP

OIL- 1 TBSP

ONION- 2 NOS

MUSTARD-3/4 TSP

GARLIC CLOVES-4 NOS

CURRY LEAVES-2 SPRIGS

SALT ACCORDING TO TASTE

 

PROCEDURE :

 

1. Wash,wipe and trim the ends of ivy gourd and chop it length wise and keep it aside.

 

2.Dry roast groundnuts,red chillies,cumin seeds and grind to coarse powder on cooling. 

 

3.In a pan heat heat oil and fry the chopped veggies after adding salt.Add turmeric powder,chilli powder and saute till the raw smell evades and the veggie pieces are cooked,at the same time retain the crunch.

 

4.Now in another pan,add oil  and heat it.Splutter mustard seeds,add in chopped garlic cloves and chopped onions,salt and saute till onions turn translucent.

 

5.Add curry leaves and saute for a few seconds.

 

6.Transfer the sauteed onions over cooked ivy gourd and mix well.

 

7.At last add the ground powder and mix well. 

 

IVY GOURD MASALA

 

 I’ve always preferred Ivy gourd in curries and chutneys, but I absolutely abhor it in sambar or mor kuzhambu. When coated generously with spices, its flavor truly shines, and the dish turns out delectable. This spicy curry brings out the best in the veggie and pairs beautifully with plain rice, chapati, or phulkas. Personally, I find it a perfect accompaniment to majige huli (mor kuzhambu), oogarane huli, or even a .simple sambar enhanced with a touch of seasoning.

 

 

 

 

 

 

 INGREDIENTS :

 

IVY GOURD- 550 GRAMS

ONIONS- 2 NOS

TOMATOES-2 NOS

GINGER GARLIC PASTE-1 TSP

CUMIN SEEDS-1 TSP

OIL- 2 TBSP

SALT TO TASTE

TURMERIC POWDER- 1/4 TSP

RED CHILLI POWDER- 1 TSP

GARAM MASALA- 3/4 TSP

ROASTED AND CRUSHED GROUNDNUTS-  1 1/2 TBSP 

 

 INGREDIENTS TO GRIND

 

COCONUT GRATINGS-1  1/2 TBSP

PEPPERCORNS - 1/2 TSP

FENNEL SEEDS- 1/2 TSP 

 

PROCEDURE :

 

1,Wash,trim the ends and chop ivy gourd and keep it aside.You can either steam or boil the same.

 

2.In a pan heat oil,splutter cumin seeds,chopped onions,salt and fry till it is translucent.Now add ginger garlic paste saute till the raw smell disappears completely.

 

3.Now add chopped tomatoes and saute till mushy.

 

4. Now add turmeric powder,chilli powder and fry well.Now transfer the steamed ivy gourd to it.

 

5.Add the paste of peppercorns and coconut over this and simmer in mild heat till it blends well.

 

6. At last add garam masala powder and saute for a couple of seconds and switch off. 

 

7.Now add roasted and crushed groundnuts over this .

 

DONDAKAYA ULLI KARAM CURRY

                                             

                        

       

 

 I'm fond of vegetable curries from the Andhra cuisine- its spicier and comprises a slew of ingredients and sometimes,it involves an elaborate cooking procedure. But considering the unique flavour,the effort is worth it. I have prepared many different vegetable curries from the Andhra cuisine and hence have developed an affinity for it. I especially love these curries with plain rice. Dondakaya is a Telugu word for Ivy gourd and ulli means onion. This curry too pairs well with plain rice.You can adjust the chillies according to your spice tolerance levels. Ivy gourd can be slit into any shape-  I always prefer the roundels.

 

 

 INGREDIENTS TO ROAST & GRIND :

CORIANDER SEEDS- 5 TSP

CUMIN SEEDS- 1 TSP

RED CHILLIES- 5 NOS

GARLIC CLOVES- 5-6 N0S

CHOPPED ONION- 1

TAMARIND- GOOSEBERRY SIZE

OTHER INGREDIENTS :

IVY GOURD- 600 GRAMS

SALT TO TASTE

OIL- 1 TBSP

TURMERIC POWDER- 1/4 TSP

PROCEDURE :

1. Clean ivy gourd and trim both the ends.Chop it into roundels or any shape of your choice and keep it aside. 

2. In a pan heat oil and transfer the chopped ivy gourd over it. Add salt and cook in medium flame with lid covered.

3. When the veggie is cooked switch off the flame.

4. Mean while in an another pan,ad a teaspoon of oil and roast coriander seeds,cumin seeds,red chillies,garlic cloves,chopped onions and fry well.At last add tamarind piece and fry till it softens. Allow the contents to cool.

5. In a mixer jar transfer the roasted and cooled contents along with water and grind to paste.

6. Now add the ground paste over the sauteed veggie and fry till the paste blends well and oil starts leaving the sides.