Tag Archives: Coconut

Kakarakaya Kura

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Kakarakaya Kura (bitter gourd curry) is probably one of the most vilified curries ever made (in my opinion). A poorly made vegetable will leave a bitter taste in the mouth. But a well-cooked curry is sheer ambrosia. It has all the flavour and richness, with none of the bitterness.

Obviously, I’m a fan! ๐Ÿ™‚ And the only excuse I have for not publishing a photo for this blog is that once its done, I’m too focussed on getting it into my plate and eating it! ๐Ÿ˜€

Ingredients:
3 mid-sized kakarakaya
Soaked Tamarind, lime-sized ball
1tsp salt
1 1/2 tsp chilli powder
1/2 tsp turmeric
2 tsp sugar
1/2 cup desiccated coconut

Method:

  • Chop the kakarakaya into rings, about 1/2 cm thick.
    In case there are seeds, leave them in, they will come off during the cooking process anyway, and will add flavour.
  • Extract thick juice from the soaked tamarind. This will form the base for cooking the kakarakaya
  • Mix all the ingredients together, except coconut, and cook.
  • Keep stirring intermittently, to avoid sticking to the pan.
  • Check that the green-ness has left the kakarakaya by the time all the water has evaporated. If not, add about 1/4-1/2 glass of water and resume cooking.
  • In a small wok, heat some oil and add tadka of aavalu (mustard seeds), mina pappu (urad dal), dry red chilly. Add curry leaves just before taking off the flame.
  • Add to the curry, and continue cooking for 2 minutes.
  • Add the desiccated coconut, and cook till the vegetable is completely dry. The coconut will have covered the kakarakaya pieces and made it a little dry.

Serve hot with rice and dal.

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Goru Chikkudukaya Kura

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This particular vegetable comes under the category of really easy to make! ๐Ÿ™‚

Ingredients:
1/4 kgย goru chikkudukaya (Cluster beans)
1/2 fresh coconut, desiccated
1 tsp salt
a pinch of turmeric
1/2 tsp chilli powder

Tadka
1/2 tsp mustard seeds
1tsp urad dal
1 red chilli

Method:

  • Scrape the goru chikkudukaya and break them into pieces, while removing as much of the ‘strings’ on the side as possible.
  • In a wok, heat the beans, water to submerge the goru chikkudukayas pieces, salt and turmeric. You may also cook this in a pressure cooker.
  • Place a lid on the wok, and cook till all water dries up.
  • Gently check if the goru chikkudukaya pieces are done.
  • Once all water has dried up, add chilli powder and cook on open flame for 5 minutes.
  • Take off the gas, and prepare tadka.
  • Once the tadka starts popping, add to the vegetable, and put the vegetable back to cook for a couple of minutes. This will help the vegetable to absorb the minimal oil from the tadka.
  • Add the desiccated coconut and cook for 5 minutes or till the coconut dries and coats the goru chikkudukaya pieces.

Serve hot with rice or chapati.

Carrot Kura

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Normally we make carrot kura at home. This is a simple and healthy vegetable, especially since we do not use too much oil in them.

Ingredients:
3 large carrots
1/2 fresh coconut, desiccated
1 tsp salt
a pinch of turmeric
1/2 tsp chilli powder

Tadka
1/2 tsp mustard seeds
1tsp urad dal
1 red chilli

Method:

  • Scrape the carrots and chop into very fine pieces
  • In a wok, heat the carrots, water to submerge the carrot pieces, salt and turmeric.
  • Place a lid on the wok, and cook till all water dries up.
  • Gently check if the carrot pieces are done. Be careful not the mash the pieces.
  • Once all water has dried up, add chilli powder and cook on open flame for 5 minutes.
  • Take off the gas, and prepare tadka.
  • Once the tadka starts popping, add to the vegetable, and put the vegetable back to cook for a couple of minutes. This will help the vegetable to absorb the minimal oil from the tadka.
  • Add the desiccated coconut and cook for 5 minutes or till the coconut dries and coats the carrot pieces.

Serve hot with rice or chapati.