AndhraSide DishVegetarian

Andhra Dondakaya Ulli Kura Karam Recipe | Andhra Kovakkai Fry

Name: Andhra Dondakaya Ulli Kura Karam Recipe | Andhra Kovakkai Fry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Andhra
Ingredients: 500 grams tindora (dondakaya/ kovakkai) - cut lengthwise; 2 tablespoons sunflower oil; 1/2 teaspoon mustard seeds; 1 sprig curry leaves - finely chopped; 1/2 teaspoon turmeric powder (haldi); 1/4 teaspoon asafoetida (hing); salt - to taste; 2 tablespoons coriander (dhania) seeds; 1 tablespoon chana dal (bengal gram dal); 1 tablespoon white urad dal (split); 1 tablespoon sesame seeds (til seeds); 1 teaspoon cumin seeds (jeera); 1/2 teaspoon methi seeds (fenugreek seeds); 3 dry red chilli - (adjust); 15 grams tamarind - gooseberry size; 2 tablespoons roasted peanuts (moongphali)

A vegetarian Andhra recipe with tindora (dondakaya/ kovakkai) - cut lengthwise, tablespoons sunflower oil, mustard seeds. Ready in 35 min, serves 4.

Curated bySuresh Naidu🇮🇳

Calories

760kcal

Estimated Cost

₹400-550

Carbs78g

Protein32g

Fats35g

Servings Scaler

Instructions

22 steps

1
To begin making Andhra Dondakaya Ulli Kura Karam Recipe, prep all the ingredients and keep them ready
2
Place the cut Dondakaya in the pressure cooker, sprinkle salt and turmeric powder along with 2 tablespoons water and pressure cook for 2 whistles
tablespoons sunflower oil(2)turmeric powder (haldi)(1/2 teaspoon)salt - to tastetablespoons coriander (dhania) seeds(2)tablespoons roasted peanuts (moongphali)(2)
3
Turn off the heat after 2 whistles and open the pressure cooker immediately by releasing the weight with the fork or placing the cooker under cold running water
4
This is to ensure we don't overcook the Dondakaya/ Tindora
tindora (dondakaya/ kovakkai) - cut lengthwise(500 grams)
5
Keep this aside
6
Next step is the roast and grind the masala
7
Heat a small pan over medium heat; add the chana dal and urad dal and roast until they change color
chana dal (bengal gram dal)(1 tablespoon)white urad dal (split)(1 tablespoon)
8
Once they are turning a little brown, add the methi seeds, coriander seeds, sesame seeds, cumin seeds, red chillies
mustard seeds(1/2 teaspoon)tablespoons coriander (dhania) seeds(2)sesame seeds (til seeds)(1 tablespoon)cumin seeds (jeera)(1 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)dry red chilli - (adjust)(3)
9
Stir for about a minute until they begin to release the aromas
10
Once done, turn off the heat and allow the roasted masala to cool
tablespoons roasted peanuts (moongphali)(2)
11
Once cooled, add the masala, the roasted peanuts and tamarind to a small jar of the mixer grinder, add blend to make a powder
turmeric powder (haldi)(1/2 teaspoon)tamarind - gooseberry size(15 grams)tablespoons roasted peanuts (moongphali)(2)
12
Grind this without any water
13
Keep this aside
14
The final step is to now put together everything for the Andhra Dondakaya Ulli Kura Karam
15
Heat oil in a heavy bottomed pan, over medium heat; add the mustard seeds and allow it to crackle
mustard seeds(1/2 teaspoon)tablespoons coriander (dhania) seeds(2)sesame seeds (til seeds)(1 tablespoon)cumin seeds (jeera)(1 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)
16
Once done, stir in the asafoetida and curry leaves for a few seconds
sprig curry leaves - finely chopped(1)asafoetida (hing)(1/4 teaspoon)
17
Add the cooked Dondakaya / Tendli/ Tindora and the ground roasted masala
tindora (dondakaya/ kovakkai) - cut lengthwise(500 grams)tablespoons roasted peanuts (moongphali)(2)
18
Give it a stir to combine it well
19
Cover the pan and turn the heat to low and cook the Dondakaya Ulli Kura Karam for about 3 to 4 minutes so that all the flavours get well absorbed to bring in a delicious taste
salt - to taste
20
Check the salt and adjust according to taste
salt - to taste
21
Once done, turn off the heat and transfer the Andhra Dondakaya Ulli Kura Karam to a serving bowl and serve hot
22
Serve Andhra Dondakaya Ulli Kura Karam Recipe along with Steamed Rice Recipe, and Andhra Style Bendakaya Charu Recipe for a delicious lunch or dinner

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Recipe Source: archanaskitchen.com

AndhraSide DishVegetarian

Andhra Dondakaya Ulli Kura Karam Recipe | Andhra Kovakkai Fry

A vegetarian Andhra recipe with tindora (dondakaya/ kovakkai) - cut lengthwise, tablespoons sunflower oil, mustard seeds. Ready in 35 min, serves 4.

Curated bySuresh Naidu🇮🇳

Cook Time35 min

Calories

760kcal

Est. Cost₹400-₹550

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

78g(41%)

Protein

32g(17%)

Fats

35g(42%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

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Directions

22 steps

1
To begin making Andhra Dondakaya Ulli Kura Karam Recipe, prep all the ingredients and keep them ready
2
Place the cut Dondakaya in the pressure cooker, sprinkle salt and turmeric powder along with 2 tablespoons water and pressure cook for 2 whistles
tablespoons sunflower oil(2)turmeric powder (haldi)(1/2 teaspoon)salt - to tastetablespoons coriander (dhania) seeds(2)tablespoons roasted peanuts (moongphali)(2)
3
Turn off the heat after 2 whistles and open the pressure cooker immediately by releasing the weight with the fork or placing the cooker under cold running water
4
This is to ensure we don't overcook the Dondakaya/ Tindora
tindora (dondakaya/ kovakkai) - cut lengthwise(500 grams)
5
Keep this aside
6
Next step is the roast and grind the masala
7
Heat a small pan over medium heat; add the chana dal and urad dal and roast until they change color
chana dal (bengal gram dal)(1 tablespoon)white urad dal (split)(1 tablespoon)
8
Once they are turning a little brown, add the methi seeds, coriander seeds, sesame seeds, cumin seeds, red chillies
mustard seeds(1/2 teaspoon)tablespoons coriander (dhania) seeds(2)sesame seeds (til seeds)(1 tablespoon)cumin seeds (jeera)(1 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)dry red chilli - (adjust)(3)
9
Stir for about a minute until they begin to release the aromas
10
Once done, turn off the heat and allow the roasted masala to cool
tablespoons roasted peanuts (moongphali)(2)
11
Once cooled, add the masala, the roasted peanuts and tamarind to a small jar of the mixer grinder, add blend to make a powder
turmeric powder (haldi)(1/2 teaspoon)tamarind - gooseberry size(15 grams)tablespoons roasted peanuts (moongphali)(2)
12
Grind this without any water
13
Keep this aside
14
The final step is to now put together everything for the Andhra Dondakaya Ulli Kura Karam
15
Heat oil in a heavy bottomed pan, over medium heat; add the mustard seeds and allow it to crackle
mustard seeds(1/2 teaspoon)tablespoons coriander (dhania) seeds(2)sesame seeds (til seeds)(1 tablespoon)cumin seeds (jeera)(1 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)
16
Once done, stir in the asafoetida and curry leaves for a few seconds
sprig curry leaves - finely chopped(1)asafoetida (hing)(1/4 teaspoon)
17
Add the cooked Dondakaya / Tendli/ Tindora and the ground roasted masala
tindora (dondakaya/ kovakkai) - cut lengthwise(500 grams)tablespoons roasted peanuts (moongphali)(2)
18
Give it a stir to combine it well
19
Cover the pan and turn the heat to low and cook the Dondakaya Ulli Kura Karam for about 3 to 4 minutes so that all the flavours get well absorbed to bring in a delicious taste
salt - to taste
20
Check the salt and adjust according to taste
salt - to taste
21
Once done, turn off the heat and transfer the Andhra Dondakaya Ulli Kura Karam to a serving bowl and serve hot
22
Serve Andhra Dondakaya Ulli Kura Karam Recipe along with Steamed Rice Recipe, and Andhra Style Bendakaya Charu Recipe for a delicious lunch or dinner