Sorakaya majjiga pulusu/ Dhoodhi kadhi | TummyKhush


Stews made with curd are a part of the Indian recipe reportoire. Essentially yoghurt is thinned with water. It is cooked either plain or with vegetables or dumplings and spices added to it. Kadhi, avial, majjiga pulusu, all the recipes utilise the same basic recipe with slight modifications to yield different tastes. The dish is a good way of finishing left over or sour curd.

sorakaya majjiga pulusu

To make this dish you need:

Bottle gourd : skinned and chopped – 1 cup

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Snake gourd and curd chutney/Potlakaya perugu pachadi | TummyKhush


Gourds are an integral part of South Indian diet. High on nutrition value on low on fat, these vegetables are easy to digest. They have been a part of convalesence diet or post-illness diet for a long time now. Snake gourd is one of the gourds that has been a part of traditional South Indian cooking. Named after its shape, it is easy to cook and healthy.

One of the dishes that is made with this gourd is a curd salad known in telugu as perugu pachadi. It conisits of curd and South Indian style  simple tempering. It is a kindof curd and snake gourd salad with tempering.  Here is how it is made.

You would require:

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Menthi majjiga – Curd tempered with Indian spices | TummyKhush


We all must have, at one time or the other gone through a situation where there is excess curd in the fridge, or the curd has turn sour or the folks at home simply refuse to eat curd. And curd is a very important part of everyday food because of its cooling properties and nutritional value. Here is a simple way to add variety to the very humble curd and break the monotony of the curd and make sure it is eaten.The tempering added to the curd is also supposed to have ayurvedic properties. Though an extremely simple recipe to make, it does add taste to the meal. The tempering can be added to thick curd or buttermilk as per your choice. I prefer to use a medium consistency, neither too thick nor too diluted.

Here is what you would require:

For 2-3 cups of curd or buttermilk (as required)
Oil: 1 tbsp

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Daddhojanam/ tempered curd rice | TummyKhush


Milk and mild products have had major significance in Indian diets from time immemorial. One form or the other of milk like curd, sweets, lassi have been a major part of Indian diet acting as a coolant and a form of good nutrition. While the South Indians use curds as a major part of meals, in North India this can be seen in the form of lassi. The impotance can be understood by the fact that some temples offer dhadhojanam or tempered curd rice as a prasadam or offering to appease the Gods on a daily basis. This preperation is not only tasty and cooling but is also laden with spices which gives it ayurvedic properties. If you have upset tummy after a long journey or a weekend of bingeing, this dish certainly helps in cleansing the stomach and giving a good feeling.

Ingredients  (Serves 2 people):

To make this you would require:

Rice and curd-as per requirement.

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Dahi bhindi / Bendakaya Perugu Pachadi- Okra in spicy curd gravy | TummyKhush


DAHI BHINDI

Bhindi or Lady’s Finger or Okra also known as Bendakaya in telugu, is one of those vegetables which is available almost across the year and most of the people love their bhindis except a few people who hate the stickiness of bhindis. Bhindis go very well specially with rotis. And being a lover of bhindis myself I am constantly on the search for new recipes. One of the recipes I have commonly come across is Dahi Bhindi or Lady’s finger in combination with curd. Usually moisture in Bhindis makes them more slimy. So I used to wonder if adding curd doesn’t make it more slimy. But having tried it today, I now know that adding curd is not such a bad idea after all. Curd actually adds a kind of tangy zing to the dish which makes is quite yummy.

I found some of the recipes a bit complicated. So I added my own twist to the recipe. Its easy to make, not really time consuming and I am sure it would be a hit.

 

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