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OPOSing Telugu Curries PDF

This document provides recipes for 10 different Telugu curries that can be made using a basic kura (sauce) as a starting point. The kura involves cooking vegetables and spices in a pressure cooker. This kura can then be developed into various curries - pulusu (gravy-based), pachadi (salad-style), pappu (dal-based), saalan (nut-based), or khorma (cream-based) - by adding ingredients like tamarind, yogurt, coconut, poppy seeds or cashews. Poppu, a tempering of mustard seeds, is also described to add to the curries.

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752 views2 pages

OPOSing Telugu Curries PDF

This document provides recipes for 10 different Telugu curries that can be made using a basic kura (sauce) as a starting point. The kura involves cooking vegetables and spices in a pressure cooker. This kura can then be developed into various curries - pulusu (gravy-based), pachadi (salad-style), pappu (dal-based), saalan (nut-based), or khorma (cream-based) - by adding ingredients like tamarind, yogurt, coconut, poppy seeds or cashews. Poppu, a tempering of mustard seeds, is also described to add to the curries.

Uploaded by

paadam68
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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OPOSing Telugu curries: A #Primer

Building blocks: Coconut, Tamarind, Dal & yogurt


1. Kura
In a pressure cooker, add peanut oil, veggies, salt, chili powder, turmeric powder, grated coconut,
curry leaves. Cook for 1 or 2 whistles. Release pressure. Optionally, mix in paruppu podi.
2. Kura to Pulusu
In a pressure cooker, add peanut oil, chopped veggies, salt, chili powder, coriander powder,
fenugreek powder, turmeric powder, jaggery, tamarind paste. Cook for 1 or 2 whistles. Release
pressure. Mix in enough water.
3. Kura to Majjiga Pulusu
In a pressure cooker, add peanut oil, chopped (onion, tomato, veggies), salt, chili paste , turmeric
powder, coconut paste. Cook for 1 or 2 whistles. Release pressure. Mix in sour buttermilk, ch
onions, cilantro.
4. Kura to Pachadi
In a pressure cooker, add peanut oil, chopped veggies, salt, dry red chili, turmeric powder,
asafoetida, tamarind paste. Cook for 1 or 2 whistles. Release pressure. Blend all. Blend with
paruppu podi/ grated coconut if too watery. (Salad veggies can be used raw)
5. Kura to Perugu Pachadi
In a pressure cooker, add peanut oil, chopped veggies, salt, ch chilies, turmeric powder, asafoetida,
fenugreek powder. Cook for 1 or 2 whistles. Release pressure. Mix in whisked yogurt.
6. Kura to Pappu
In a pressure cooker, add peanut oil, chopped veggies/ spinach, ch green chili, salt, turmeric
powder, asafoetida, cooked dal. Cook for 1 or 2 whistles. Release pressure. Mix in enough water.
7. Kura to Pappu Pulusu
In a pressure cooker, add peanut oil, chopped veggies, salt, chili powder, coriander powder,
fenugreek powder, turmeric powder,jaggery, tamarind paste, cooked dal. Cook for 1 or 2 whistles.
Release pressure. Mix in enough water.
8. Kura to Saalan
In a pressure cooker, add ghee, Ginger- garlic paste, chopped veggies, roasted peanut powder,
roasted sesame powder, tamarind paste, jaggery, garam masala, salt, Cook for 1 or 2 whistles.
Release pressure. Mix in enough water.
9. Kura to Khorma
In a pressure cooker, add ghee, Ginger- garlic paste, chopped veggies, roasted poppy seed powder,
roasted cashew powder, coconut paste, chili powder, coriander powder, cumin powder, garam
masala, salt, Cook for 1 or 2 whistles. Release pressure. Mix in milk/ coconut milk/ thick yogurt.
10. Kura to Dalcha
In a pressure cooker, add ghee, Ginger- garlic paste, ch onion, ch deseeded tomato, chopped
veggies, animal protein (marinated meat/ paneer), chili powder, turmeric powder, garam masala,
coriander powder, tamarind paste, curry leaves, soaked dal, salt. Cook for 3 or 4 whistles.

Poppu:
Heat oil. Add mustard seeds, curry leaves, dry red chillies, asafoetida. Cumin/ fenugreek optional.
Mix in with above curries before/ after cooking

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