Turai Doodh Curry | Beerakaya Pala Curry | Chapati Rice Curry | Ridge Gourd Curry | FlavourDiary

Hi friends, today's recipe tasty, quick and easy to make veg curry. This curry is made with Ridge Gourd . Ridge Gourd is called Turai in hindi and Beerakaya in telugu. 
Today's recipe is no tomato curry and this is made with milk as base of the curry. In Andhra Pradesh, Ridge Gourd ( Beerakaya) is made in many variations and today i am sharing with milk as one common way to make curry. This curry is made in no time and is best with both chapati and rice .

Click the pic below for the making of simple curry

Level: Easy

Serves: 

1 cup: 250ml

1 tablespoon(TBS): 15ml

1 teaspoon(tsp): 5 ml

Ingredients

Oil- 2TBS
Cumin - 1 tsp
Chana Dal Rice -1 TBS
Green Chillies - 4-5 cut
Curry leaves - 1 spring
Onion - 1 LARGE
Ridge Gourd - 500gm
Turmeric - 1 tsp
Milk - 125ml
Coriander chopped for garnish

Directions

Peel and wash Ridge Gourd/turai/beerakaya and chopped in small pieces.
Heat oil in pan and then add cumin, chana dal, curry leaves, green chillies and fry for 30 secs.
Add chopped onion, turmeric, salt, curry leaves and fry until onion transparent and then add Ridge Gourd and cook covered until ridge gourd turns soft.
Now add milk and cook until desired consistency and then add chopped coriander and then cook for a minute and serve hot with roti or rice.

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Chichanda Milk Curry recipe | Potlakaya Pala Kura | Snake Gourd | Indian Veg Curry | Flavour Diary

Hi friends, today's recipe tasty, quick and easy to make veg curry. This curry is made with Snake Gourd . Snake Gourd is called Chichanda in hindi and Potlakaya in telugu. 
Today's recipe is no tomato curry and this is made with milk as base of the curry. In Andhra Pradesh, Snake Gourd ( Potlakaya ) is made in many variations and today i am sharing with milk as one common way to make curry. This curry is made in no time and is best with both chapati and rice .

Click the pic below for the making of simple curry

Level: Easy

Serves: 

1 cup: 250ml

1 tablespoon(TBS): 15ml

1 teaspoon(tsp): 5 ml

Ingredients

Ingredients

Oil- 2TBS
Mustard Seeds - 1/4tsp
Cumin - 1/2 tsp
Chana Dal Rice -1 TBS
Green Chillies - 4-5 cut
Curry leaves - 1 spring
Onion - 1 LARGE ( 2medium)
Snake Gourd - 250gm
Turmeric - 1 tsp
Milk - 250ml
Coriander chopped for garnish

Directions

Peel, wash and discard seeds of Snake Gourd/Chichanda /Potlakaya and chopped in small pieces.

Heat oil in pan and then add cumin, chana dal, curry leaves, green chillies and fry for 30 secs.

Add chopped onion, turmeric, salt, curry leaves and fry until onion transparent and then add Ridge Gourd and cook covered until ridge gourd turns soft.

Now add milk and cook until desired consistency and then add chopped coriander and then cook for a minute and serve hot with roti or rice.

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How to make easy Idli recipe using Idli Rava | FlavourDiary | Healthy South Indian Breakfast

Hi Friends, today's recipe is one of the famous South Indian breakfast called Idli. Idli's are soft and spongy round shaped steamed rice-lentil cakes , usually served along with Sambar and Peanut Chutney or coconut chutney. Idli's are traditional , healthy breakfast and common in every south indian household.

Idli can be prepared using different types of lentils(Urad dal, Moongdal ...) , millets (Jowar Idli) and with Rice Rava (aka Idli Rava or Cream of Rice). Today's recipe uses Rice Rava instead of Plain Rice to give it a grainier. Rice Rava Idli has grainy texture compared to the Idli made with rice. Batter needs to be fermented to make it soft and spongy.
Click the pic below for the making of Idli an easy way.

Idli Using Idli Rava

You might be interested in other South Indian recipes like:

Moongdal Vada

Methi/Fenugreek Dosa

Coconut Rice

Peanut Coconut Chutney

Level: easy

Cook time: 15 mins

Makes:12-16 Idli

1 cup:250 ml

1 tablespoon: 15ml

1 tsp:5ml

Ingredients

Urad Dal: 1 cup

Idli Rava: 2 cups

Salt to taste

Baking Soda: 1/8tsp (A pinch)

Water for batter consistency

Directions

Wash and Soak Urad Dal for 4 hours.

Add Sufficient water to Idli rava and keep aside for 10 mins.

After 4 hrs grind urad dal to fine paste and add it to soaked Idli rava.

Mix well and let it ferment overnight.

Next day add salt to taste, baking soda and water to adjusting to idli batter consistency and mix well.

Grease the oil on Idli plates and then pour the batter in the plates.

Prepare the steamer and place the plates in the steamer and cook for 10-12 mins on medium flame. Turn off the stove and let it rest for another 5 mins and then take the plates off and remove the Idli's.

Your Idli rava Idli's are ready and serve hot with Chutney of your choice and sambar.

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Mushti Dosa (Konkani Dosa)

                                        

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Radish Mooli Chutney | Mulangi Chutney | Idli Dosa Rice chutney recipe |Flavour Diary

Radish Mooli chutney or mullangi pachadi is a simple, spicy chutney that goes well with idli, dosa or dal rice. Today's recipe chutney is healthy and tasty and one of the best alternatives for peanut chutney's at breakfast as it has more fiber and less cholesterol.

In Asian countries we find majorly white radish which are enlongated in size and in European countries we get red radish and these are small and cute. Today we are using white radish in our recipe.Basically, the recipe is entirely made with just chopped radish and sautéed lentils.
You can keep this chutney in an airtight container for 3-4 days in the refrigerator. 

click on the link below for video 🔽

You may also like this chutneys

Andhra Bottle Gourd Lauki Chutney

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Red Capsicum Chutney

3 Leaf Chutney Pacchadi 
Coconut Chutney
Peanut Coconut Chutney(no tadka)

Level: Easy

Serves: 3-4

1 teaspoon(tsp): 5 ml

1 tablespoon(TBSP): 15ml

1 cup: 250ml

Ingredients

Chana Dal: 2 TBS

Fennel Seeds: 1 tsp

Coriander Seeds:1 TBS

Oil: 1 tablespoon

Radish: 200gms

Dry Red Chillies: 3-4 to taste

Onion: 100gms

Tomatoes: 200gms

Turmeric: 1 tsp

Garlic pods: 3-4

Salt: 1 tsp to taste

Fresh Coriander: 1/4 cup chopped

Tadka:
Oil: 1 TBS

Mustard Seeds: 1/2 tsp

Chana Dal :1 tsp

Cumin Seeds: 1/2 tsp

Dry chilli: 2
Curry Leaves: 1 spring

Directions

In a pan add Chana dal and roast until dal changes the slight colour. Add Coriander seeds,fennel seeds, dry chillies and saute for 30secs and transfer to the blender.

 Add oil, Radish and onion and cook until onion is transparent on medium flame.

Add  Tomatoes, garlic pods, Turmeric, Salt and cook until tomatoes turn mushy. Add fresh coriander and cook for 30secs. Let the mixture cools down n then shift it to blender along with chana dal and blend it to smooth paste.

Tadka:

In a small pan add oil. Once oil is hot add mustard seeds, when seeds starts to crack, add Chana Dal , Cumin seeds,  curry leaves, Dry red chilli. Fry until chana dal change colour and pour it on chutney and mix well.

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