How to make Sun Dried Curd Chillies Recipe - Sukhi Dahi Mirchi

Sun Dried Curd Chillies Recipe or Sukhi Dahi Mirchi or Challa/Majjiga Mirapakayalu is one of my favourite fryum varieties. Curd is called as Challa, perugu or Majjiga in telugu and Green Chillies as Mirapakayalu. It is also called Sukhi Dahi Mirchi in Hindi and Sun Dried Curd Chillies in english. These are usually made during hot and scorching summers as it is the perfect time for the chillies to get dried up completely.

I hate summers because of the scorching heat but I do love it as summer is the season which I enjoyed a lot during my childhood.
We cousins used to go to our grandma's place during the long summer holidays of our school. My grandpa used to bring mangoes which is the king of all fruits. We cousins used to fight for mangoes, we use to hide our mangoes saying we didn't get any and cry for more.

Everywhere around there would be a festive atmosphere, my grand mom, mom and my aunts used to be very busy making different varieties of vadiyams, like challa mirapakayalu, sago vadiyams, gummadi vadiyams etc. They also make different varieties of pickles such as mango pickle, lemon pickle etc and also many special recipes using mangoes such as halwas, juices, ice creams and what not. After holidays we used to come back to our homes and fall into our daily routine meanwhile cherishing those unforgettable and lovely holidays. Well my childhood ended long back now let us jump into our current recipe post.

Challa Mirapakayalu or Dahi Mirchi Recipe: (Stays good for 1 year)

Curd Chillies - Ingredients:

1. Green Chillies - 250 gms (Dark green coloured and tall and straight chillies should be selected as dark green colored chillies will be more spicy than light colored chillies)
2. Curd - 500 gms
3. Salt - To Taste


Find few more recipes which tastes awesome with this dry recipe,

Dal recipes:
Gangavalli kura pappu
Menthikura Pesarapappu/Methi Moong Dal 
Radish Moong Dal | Mullangi Pesara Pappu  

Rasam recipes:
Pachi Pulusu Recipe
Sorakaya Pulusu Recipe - Anapakaya Pulusu andhra Style - Bottle Gourd Recipe

Procedure:

How to make Sun Dried Curd Chillies Recipe - Sukhi Dahi Mirchi

1. Wash and wipe green chillies using a dry cotton cloth
2. Once you are done with wiping green chillies now make a slit on each chilli lengthwise keeping the stalks and ends intact as shown in the pic. You can keep the seeds or remove it is your wish, but I prefer keeping the seeds

3. Now in a blender add curd and salt and blend till nice buttermilk is obtained. Buttermilk should neither be too thick nor too thin
4. You can add very little water while making buttermilk but it is purely optional. Don't add too much water as water decreases the taste

5. Pour the buttermilk in a flat bottomed vessel and immerse the slit green chillies
completely in the buttermilk
6. Put the vessel in sun light throughout the day, bring back the bowl during evenings and cover it with a plate. Covering with a plate during nights is nothing but to protect chillies and buttermilk from any insects etc 

7. Repeat this procedure of putting vessel in sunlight during daytime and bringing it back and covering throughout the night, till all the buttermilk in the bowl is evaporated or dried up
8. Meanwhile you will notice the green chillies start turning pale and whiter in colour
9. Once the buttermilk is dried up completely, spread a paper or plastic sheet and place each chilli on it

10. Drag this paper or plastic sheet along with chillies over it into the sun light in your balcony every morning and bring it back every evening
11. Repeat this procedure till each chilli becomes completely crisp and whiter
12. This whole drying procedure may take 10 to 15 days depending upon sunlight
13. Now store these curd chillies in an airtight container
14. While using, heat some oil in a pan and fry each curd chilli, it turns to dark brown in colour after frying
15. Serve these  Sun Dried Curd Chillies recipe with rice, dal and rasam or with any of your favourite dishes.
16. Most people like eating curd chillies with curd rice and Mango Pickle.

Sorakaya Pulusu Recipe - Anapakaya Pulusu andhra Style - Bottle Gourd Recipe

Sorakaya Pulusu Recipe. Sorakaya/Anapakaya/Lauki in english is called bottle gourd and Pulusu means mild flavoured tamarind juice brewed along with some spices. Also referred as Anapakaya Pulusu. 

I love south indian bottle gourd recipes  a lot and this Sorakaya Pulusu recipe is one of my favourite.

I love the aromas coming out of the pan when it is brewed. Steamed Rice, Dal Tadka and this Bottle gourd in Tamarind Gravy tastes heavenly. Bottle gourd pieces nicely cooked in tangy tamarind gravy will be soft, juicy and yummy. 


There are many other stew recipes using different vegetables such as Bendakaya Pulusu using Ladies Fingers, Yam Pulusu using Yam, Mukkala Pulusu i.e. pieces such as carrot pieces, Potato, Sweet Potato pieces, Brinjal Pieces etc. Forgot to mention two more tasty recipes, Egg Pulusu and Onion Pulusu.

Sorakaya Pulusu Recipe - Ingredients

1. Bottle gourd (Lauki or Sorakaya) - 250 gms (Peel skin, Chop to 1 inch pieces,
remove seeds and gooey part on each piece)
2. Onion - 1 Large (Slice vertically)
3. Tomatoes - 2 Medium sized (Slice vertically)
4. Green Chillies - 4
5. Curry Leaves - 2 sprigs
6. Spring Onion Leaves - 2 to 3 sprigs (Finely chopped)
7. Coriander Leaves - 5 to 6 sprigs (Finely chopped)
8. Mustard Seeds - 1/2 tsp
9. Cumin Seeds - 1/2 tsp
10. Fenugreek Seeds - 1/4 tsp
11. Tamarind - A big lemon sized
12. Garlic Pods - 6
13. Turmeric Powder - 1/2 tsp
14. Red Chilli Powder - 1 tsp
15. Coriander Powder - 3/4 tsp
16. Salt - To Taste
17. Fenugreek Powder - 1/4 tsp
18. Hing - 1/2 tsp
19. Oil - 3 to 4 tbsps
20. Water - 1 n 1/2 glass (To soak tamarind)

Procedure: 

How to Prepare Anapakaya Pulusu andhra Style

1. Wash and soak tamarind in water for 1/2 hour
2. After 1/2 hour, squeeze and extract thick tamarind juice and keep aside
3. Heat oil in a pan, when oil is hot add mustard, fenugreek seeds
4. Crush garlic pods and cumin seeds together, add this too
5. Now add green chilli, onion pieces, spring onion leaves fry till onion pieces turn
transparant
6. Add Fenugreek powder, hing, add Bottle gourd pieces, cover and cook for 5 minutes
till they become soft and tender
7. Now add tomato pieces, salt, turmeric powder, red chilli powder, coriander powder and mix, cover and cook for 2 minutes till tomatoes become soft and gooey
8. Now add tamarind juice, curry leaves along with their sprigs, finely chopped coriander leaves, mix once, cover and cook on medium flame for 10 minutes
9. Keep stirring meanwhile, after 10 minutes, switch off the flame and your tangy recipe is ready.

 

Bottle Gourd Nutrition Facts and Health Benefits:

 

- Rich in fibre and is a low calorie veggie. 14 Calories per 100 gms
- Aids in digestion and acidity
- Helps in hypertension, liver diseases, weight loss and Grey hair
- Treats Urinary disorders


Things you should know:

1. 1 large onion should be added for pulusu as it gives a nice creamy texture
2. Tamarind juice should be thicker. For pachi pulusu we use only small jujube sized tamarind soaked in 1 glass water and we get thinner juice. Whereas for pulusu we used 1 big lemon sized tamarind soaked in the same amount of water i.e. 1 glass to get thick juice.
3. Adding Fenugreek seeds and fenugreek powder give a nice taste and refreshing aroma to the recipe
4. For Pulusu, sambar, pachi pulusu and Dals we use only crushed garlic not ginger and garlic paste. Ginger n garlic paste is used for curries, gravies, Frys, some sort of flavoured rice varieties and all non-veg recipes
5. Adding curry leaf sprigs while it is boiling gives a nice flavour to the recipe, this is also a point to be noted while preparing these recipes. You can remove these sprigs later while eating

Sorakaya Pulusu or Anapakaya Pulusu is ready to serve, you can serve it with steaming hot rice and any dhal of your choice.

Read more Dhal recipes:

   Gangavalli Kura Pappu
   Methi Pesarapappu or Methi Moong Dal
  

Shahi Dum Aloo - How to make Dum aloo gravy recipe with Baby Potatoes

Shahi Dum Aloo is yet another spicy and tasty Gravy recipe,  so lets learn how to make Dum aloo gravy recipe with small Baby Potatoes. We can make Dum Aloo using diced big aloo pieces. But a Baby Aloo as a whole looks even more appetizing and suits better for this recipe as you can have a whole Aloo in the saucy n creamy Aloo gravy. Dum aloo without onion and garlic is preferred during fasting days.

Shahi Dum Aloo Gravy Recipe

It is called as Shahi Dum Aloo as Cashew and Onion paste is used in this recipe where cashew is a key ingredient in any shahi recipes. 

There are many variations in Dum aloo gravy recipes such as Punjabi Dum Aloo, Kashmiri Dum Aloo and Bengali Dum Aloo. In these recipes Khova is used also along with cashew and onion paste. Tomatoes and green chilli paste is also used in these variations.

You can serve Shahi Dum Aloo with Naan, Chapathi, Pulaos etc. I served it as a side dish for Carrot Peas Pulao recipe.

Do visit other aloo gravy recipes,

- Potato (aloo) Kurma for chapathi and poori

- Potato (aloo) Capsicum Sabzi for Chapati
 

Shahi Dum Aloo - Ingredients:

For Boiling and Frying Potatoes:

1. Baby Potatoes - 10
2. Water - As needed
3. Oil - 5 to 6 tbsps

For Grinding:

1. Oil - 2 tsps
2. Onion - 2
3. Cashews - 10 to 12

For Preparation:

1. Ginger Garlic Paste - 1/2 tsp
2. Cumin Seeds - 1 tsp
3. Curd - 1/2 cup
4. Water - As needed
5. Oil - 3 tsps
6. Garam Masala Powder - 2 tsps
7. Red Chilli Powder - 2 tsps
8. Turmeric Powder - 1/2 tsp
9. Coriander Powder - 1 tsp
10. Cumin Powder - 1 tsp
11. Salt - To taste
12. Hing - 1/2 tsp
13. Kasuri Methi - 1 tsp


Procedure:

How to make Dum aloo gravy recipe with Baby Potatoes

1. Boil Baby potatoes, peel and prick them using a fork, drain on a tissue before frying so that excess moisture if any may drain up
2. Pricking with a fork helps the oil enter aloo and it gets cooked evenly and quickly
3. Heat oil for frying baby potatoes, place baby potatoes in the oil and fry nicely till the outer layer of aloo becomes crisp and golden in colour. Keep turning potatoes while frying using tongs so that they get fried evenly on all sides.

4. After frying nicely, drain baby potatoes on tissue so that excess oil oozes out

5. Heat oil in a pan, add onion pieces and cashews, fry nicely
6. When they are fried, cool down and grind to a fine paste, keep aside

7. Heat oil in a pan, add cumin seeds, once they splutter add ginger garlic paste, hing and cook for a minute
8. Add fried baby potatoes, onion cashew paste and mix nicely
9. Add all the spices i.e. Garam Masala Powder, Red Chilli Powder, Turmeric Powder, Coriander Powder, Cumin Powder, Salt and mix nicely

10. Add beaten curd and water and mix nicely
11. Simmer the flame, cover and cook till gravy thickens to creamy texture

12. Add crushed Kasuri Methi, mix nicely, switch off and your Shahi Dum Aloo gravy recipe is ready to serve.

Baby Potatoes curry recipe

Potato Kurma for Poori and Chapathi - Aloo Curry Andhra style

Potato Kurma for Poori and Chapathi or Aloo Curry Andhra style is a spicy gravy recipe made using coconut paste. This Alu Kurma or curry also goes well with flavourd rice varieties and sometimes with rice too. In Tamil Puri Kurma is called as Puri Kizhangu, in Hindi it is called as Puri Bhaji, in telugu alugadda kura or bangaladumpa koora. I make puri with Alu Kurma mostly on sundays or while inviting guests as this stands as a rich and heavy duty recipe so filling and also equals a brunch. 

In south Indian hotels Aloo Curry gravy and/or Chapathi is most commonly served vegetarian indian food at breakfast, dinner time. 


Poori is another delicious south indian veg recipe especially for breakfast and I have already posted a Kurma recipe made with besan flour which suits better for Pooris. In that recipe "Besan" (gram flour) is the main ingredient whereas in our current recipe "Aloo" (Potatoes) is the main ingredient. Where as my earlier post Potato Masala for Dosas, poori and chapathi is a different recipe, it is the masala curry which is served in andhra hotels for dosas. 

Potato Kurma for Poori and Chapathi - Ingredients

1. Potatoes - 250gms (I took baby potatoes you can use big potatoes also)
2. Onions - 2
3. Green Chillies - 2
4. Curry Leaves - 1 sprig
5. Coriander Leaves - 2 to 3 sprigs
6. Ginger Garlic Paste - 1 n 1/2 tsp
7. Turmeric Powder - 1/2 tsp
8. Salt - To Taste
9. Red Chilli Powder - 1 tsp
10. Garam Masala Powder - 1 tsp
11. Coriander Powder - 1/2 tsp
12. Dry Coconut Powder - 4 to 5 tsps
13. Oil - 2 to 3 tsps
14. Mustard Seeds - 1/2 tsp
15. Cumin Seeds - 1/2 tsp
16. Hing - 1/4 tsp
17. Water - 1 cup

Also read other aloo recipes,  

How to make shahi Dum aloo gravy recipe with Baby Potatoes

How to make capsicum alu sabji dry 

 

Procedure:

Potato Kurma for Poori or Aloo Curry Andhra style

1. Boil, peel and cut potatoes into pieces and heat oil in a pan

2. Add mustard and cumin seeds, once they splutter add green chilli and onion pieces
3. When they are fried nicely add curry leaves, ginger garlic paste, turmeric powder and cook for a minute
4. Now add potatoes, cover and cook till they become soft
5. Now add dry coconut powder and fry for 2 minutes, add water and let it cook for 5 more minutes

6. Now add salt, red chilli powder, coriander powder, garam masala powder and cook till oil oozes out probably for 5 more minutes
7. Now switch off and garnish with coriander leaves, this Aloo Kurma tastes awesome with hot n puffy pooris.

Aloo Curry Andhra style

If you like this Aloo Curry Andhra style recipe do share this with you friends and they will definitely say vahrehvah kya recipe hai.

Notes: 

Do check my "Poori Kurma" recipe which I have posted long back and suits better for Poori and roti.

And You can check my post to know the recipe of potato masala served for dosas which is different from the Alu Kurma recipe for puris.

Mushroom Matar Masala-Mushroom Green Peas Gravy Recipe-Peas Mushroom Curry

Mushroom Matar Masala is a combination of mushrooms and green peas cooked together using freshly ground spices and different pastes to get the gravy. For getting gravy we can use tomato paste, cashew paste, poppy seeds paste, groundnut paste etc. I used tomato paste with a hint of fresh cream.

Mushrooms are a good source of fiber, protien, Vitamin C, D, B6 and B12. They are also cholestrol-free. Whereas green peas is a good source of Vitamins B1, B2, B6, C and K. This mushroom gravy tastes better with chapathi, paratha, naan or any flavoured rice. I served it with Jeera Rice.

Ingredients:

1. Green Peas - 1/2 cup
2. Mushroom - 7 to 8
3. Tomato Puree - 3 tomatoes
4. Green chillies - 2
5. Ginger garlic paste - 1/4 tsp
6. Cumin seeds - 1/2 tsp
7. Dry Fenugreek Leaves (or Kasuri methi) - 1 tsp

For Garam Masala Powder:
8. Cardamom - 2
9. Cinnamon Stick - 1/2 inch
10. Cloves - 2
11. Black Pepper corns - 5 to 6

12. Hing - A Pinch
13. Salt - To Taste
14. Turmeric Powder - 1/4 tsp
15. Red Chilli Powder - 1/4 tsp
16. Coriander Powder - 1 tsp

17. Oil - 2 to 3 tbsps
18. Coriander Leaves - 2 to 3 tsps
19. Cream - 2 tsps
20. Onion Paste - 2 onions (Instead of onion paste, you can use peanut paste, cashewnut paste, poppy seeds paste, sesame seeds paste etc)
21. Water - 1/2 cup


Also Read:  How to make pattani sundal fry recipe or Matar ki Ghugni Recipe a yummy snack item during tea time.

Procedure:

1. Heat oil in a pan, add hing, cumin seeds, green chillies, ginger garlic paste, turmeric powder, garam masala powder, kasuri methi, onion paste, tomato puree and cook till oil oozes out
2. Don't wash mushrooms, just Wipe mushrooms using wet cloth and chop to half, keep aside
3. Add peas and cook for a while
4. Add mushrooms,salt, red chilli powder, water and cook till mushrooms turn soft
5. Dishout and garnish with cream and coriander leaves

Aratikaya Iguru - Vazhakkai Poriyal - Raw Banana Salan - Plantain Curry

 
Aratikaya Iguru or gravy(also called as Raw Banana Salan/ Plantain Curry/ Vazhakkai Poriyal) is one of my favorite masala curry. I love cooking with plantains be it gravy or fry or any other recipe.This gravy is a side dish that suits better with sambar rice or rasam or curd rice and for chapathi. 

This aratikaya kura andhra style recipe is also called as vazhakkai poriyal recipe in tamil, aratikaya in english is called as Raw Banana. 

Let us start learn how to make aratikaya curry for chapathi

Aratikaya iguru - Vazhakkai Poriyal - Ingredients

1. Raw Banana - 1
2. Onions - 1
3. Green Chillies - 2
4. Curry Leaves - 1 sprig
5. Coriander Leaves - 2 to 3 sprigs
6. Spring onion leaves - 2 to 3 sprigs
7. Peanuts - 1 big tbsp
8. Sesame seeds - 1 big tbsp
9. Tamarind - 1 lemon sized ball
10. Mustard seeds - 1/2 tsp
11. Cumin seeds - 1/2 tsp
12. Fenugreek seeds - 1/4 tsp
13. Turmeric Powder - 1/2 tsp
14. Salt - To taste
15. Red Chilli Powder - 1 n 1/2 tsp
16. Coriander Powder - 1 tsp
17. Oil - 3 tsps

How to make Aratikaya Curry - Procedure

1. Peel and slice raw banana to slices, also soak tamarind in 1 cup of water

 

 

2. Dry roast peanuts and sesame seeds till nice aroma comes and grind to a coarse powder

3. Heat oil in a kadai, add mustard, cumin and fenugreek seeds
4. Once they splutter, add slit green chillies, onion pieces, curry leaves and spring onion leaves

5. Add turmeric powder and raw banana slices
6. When banana slices are cooked, add salt, red chilli powder, coriander powder and peanut n sesame ground powder

7. Mix well and add soaked tamarind juice, and 1 more cup of water too
8. Cover with a lid and cook till banana is nicely cooked. 

9. Banana slices become soft and tender it should be handled carefully just like the fish pieces in the fish gravy
10. The gravy thickens and oil oozes out of the gravy now the gravy is ready to serve

I will post more recipes for plantains in the meanwhile try other banana recipe: Raw Banana French fries

Banana Plantain Recipe