Akakarakaya Pulusu/ Kantola Curry
Frozen kantola packets are found in Indian groceries, in frozen section. Very quick to cook no need to chop, it is already been sliced. Good for unexpected guests or feel like having home food then this is the one.
Ingredients:
Akakarakaya/ Kantola - 1 frozen packet (washed in warm water,squeeze the water out before adding)
Onion - 1 m (chopped finely)
Oil - 3 tbsp
Seasoning :
{Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Chana dal - 2 tsp
Urad dal - 1 tsp
Red chillies - 4 (split)
Green chillies - 4 (slit)
Curry leaves - 1 sprig
Hing - 1 a pinch}
Chilli powder - 1 tsp
Turmeric - 1/2 tsp
Coriander powder - 1 tsp
Salt - to taste
Tamarind Juice - (1 tsp tamarind paste + 1/2 cup kettle boiled water, mix well, see notes)
Jaggery - 1 tbsp
Water - 2 cups (or until pieces are immersed in water while cooking)
Rice flour Mix - (2 tsp rice flour + 1/2 katori water, mix well)
Coriander leaves - handful (chopped)
Proceed:
Heat a nonstick kadai, add oil, once hot do seasoning in the above order on low-medium heat. once fried add onions mix well and fry until transluscent.
Add chilli powder, turmeric, coriander powder, mix well and add akakarakaya pieces, mix, put salt to taste on top cover and cook for 5 mins.
Then add tamarind juice + jaggery mix well and add water, bring to boil on medium high and reduce to simmer, cover for 10 mins.
Remove the cover check for salt, add rice flour water, garnish with coriander leaves, mix well and cover and cook away for 5 mins.
Serve with Plain Rice, Poppadums and Yoghurt on side. For egg eaters, do some indian omelette and serve.
Tip:
You can add jeelakarra-menthula podi, a pinch lastly and switch off.
Note:
I use Tamicon tamarind paste. Just add required amount in a bowl. top it up with kettle boiled water, leave it for few mins when you start to make curry.
*****Same can be done with frozen Bitter gourd too for making Kakarakaya Pulusu.
Meaning:
Jeelakarra-Menthula Podi = Roasted cumin-fenugreek powder
© 2014 by Rajani Rayudu
