Mar 1, 2010

Beerakaya koora



Ridge gaurd/ Beerakaya - 2

Condensed / Evaporated/ Vitamin D/ 2% Milk - 1/4 cup

Curry Powder - 2 tbsp

Minced garlic - 4 cloves

Paprika - 1 tbsp

Turmeric - A pinch

Thadka/ Popu/Thalimpu:

Mustard Seeds - A few

Jeera - A few

Urad Dal - A few

Channa Dal - A few

Curry leaves - A few

Red Chilli / Endu mirapakaya - 2 big

Green chillies - 2 small

Oil - a few spoons full

Hinge - A pinch


- Take a pan add oil and put in all the ingredients mentioned above for the thalimpu allow it to get a nice color (yellowish brown to golden brown) as well as smell (wait for the chit pat sound)
-Add minced garlic and tumeric.
-Cut the beerakaya into considerably small size ( the smaller the size the faster it cooks), add salt to it as it will sweat and helps the curry to cook in its own water.
-Add paprika and tumeric before you add in milk which will help the curry to retain the reddish yellow color.
-Once its half cooked, add milk to it.
-Close the lid and allow it to cook for some time until its tender and almost done.
-Add curry powder [See my curry powder recipe for that / if that's not ready add Badshah Kitchen King Masala ]
- This is best when served with white rice /brown rice.

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