Monday, May 20, 2013

Sweet and Spicy Vegetable Curry / Theeyati Pulusu

Collecting cookbooks interests me a lot! after collecting so many book's, i felt that only few book's are worth saving for life-time. now a days i restricted myself in buying cookbook's. only if i desperately long for a book, i buy it. Cooking at home with Pedatha was one book, that i wanted to buy for a long time, when hubby gifted me the book for my last year's birthday, i was so excited about the gift! maybe the warmness and love filled recipes in the book or my favorite andhra recipes should have been the reason for excitement! Today's recipe is from Cooking at Home with Pedatha! do try, you will love this curry as it will have balanced taste of sweetness of jaggery, tangy from tamarind and spicy from lots of chillies!

Theeyati Pulusu

I almost cook just an hour before the lunchtime. mostly i don't plan my meals, i go and check my refrigerator and decide on that. some times i call and ask my hubby on what to cook, he always leaves to my choice!! I wanted to try this curry for a long time, luckily had vegetables in hand and went ahead! Do you plan your meals the previous night?

Sweet and Spicy Vegetable Curry

                                           Theeyati Pulusu / Sweet and Spicy Vegetable Curry

Serves - 3
Preparation time - 20 minutes
Cooking time - less than 30 minutes


Vegetables :

Bottle Gourd - 1
Sweet potato - 1
Drumstick - 1
Raw Mango - 1/2
Pumpkin - 1/4 
Brinjal - 1

Tamarind - 1 small lemon size
Sambhar powder - 2 tbsp
Jaggery - 2 tbsp
Green Chillies - 3 or 4
Corriander leaves - 1 tbsp

For Tempering:

Oil - 2 tbsp
Mustard - 1 tsp
Fenugreek seeds - 1 tsp
Curry leaves - 1 sprig
Asafoetida powder - 1/2 tsp

To grind into powder:

Split urad dal / udaicha ulundhu / minapa pappu - 1 tbsp
Bengal gram / kadala paruppu / senaga pappu - 1 tbsp
Sesame seeds / ellu / nuvvulu - 1 tsp


Heat a pan, and dry roast the split urad dal, bengal gram and sesame, till they reach golden color  let them cool and grind into a fine powder.

Boil 1/4 cup of water and remove from flame and add tamarind to it and let it soak for 10 minutes and squeeze the pulp.

Wash the bottle gourd and peel it's outer skin and chop into big chunks. do the same to sweet potatoes. chop the other vegetables into big chunks.

In a pan, heat oil, add mustard and let it splutter, add fenugreek seeds, asafoetida powder, green chillies and curry leaves. Then add all the vegetables together and mix well with the tempering. add enough water to cover the vegetables and let it boil for almost 10 minutes, till all the vegetables are cooked well.

Meanwhile, To the squeezed tamarind water, add 1 cup of water then the grounded powder, sambhar powder and mix well. also mix in the jaggery ,mix with your hands. this way, you can mash the jaggery and also mix well.

Now, after the veggies are cooked, add in the tamarind water and mix well with the vegetables. Let the curry boil for 5 minutes in medium flame..

Garnish with corriander leaves and curry leaves.

Serve warm with rice and ghee!

Bellam Pulusu

Wednesday, May 15, 2013

sweet potato halwa ~ shakarkandi sheera

shakarkandi halwa

I have not posted any sweet recipes after diwali. When i was going thru gujarati cuisine, i came across this halwa and also found some sweet potatoes in my kitchen waiting to be cooked. so here you see this easy halwa that i made today in minutes!

sakkaravalli kizhangu halwa

                                                                 Sweet Potato Halwa
serves- 4
preparation and cooking time: 30-35 minutes


Sweet Potatoes - 250 gms
Ghee - 3 tbsp
Sugar - 6 tbsp
Milk - 5 tbsp
Saffron - 4 strands

To Garnish:

Ghee - 1 tsp
Cashew nuts - 4
Almond - 2
Dry Grapes - 1 tsp


Soak the saffron in luke warm milk for about 15-20 minutes.

Scrub and wash the sweet potatoes in running water. Peel it's skin and chop then into pieces. Transfer the chopped sweet potatoes into a bowl, which has to be kept in pressure cooker for pressure cooking. pressure cook up to 3 or 4 whistles. let the steam escape and let the sweet potatoes to cool and then mash the sweet potatoes finely.

Heat ghee in a thick bottomed pan, add the mashed sweet potatoes and cook the sweet potatoes in medium flame for upto 1 or 2 minutes. once the ghee gets absorbed, add sugar and mix well. Then add milk(at room temperature) to the pan and mix well. now cook the halwa in slow flame for about 5-7 minutes, till the halwa turns thick and comes together to the centre of the pan.

Heat a small tadka pan, add ghee, roast the nut's, raisins and garnish the halwa.

Serve warm!
sweet potato halwa


After pressure cooking the sweet potatoes, taste it and decide on how much sugar to add, depending on the sweetness of potatoes.

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