Andhra Dondakaya Ulli Kura Karam Recipe | Andhra Kovakkai Fry
Embark on a culinary journey to the heart of Andhra cuisine with the delightful Dondakaya Ulli Kura Karam, a traditional dish that showcases the unique flavors of tindora, also known as kovakkai. This vegetarian side dish is not only easy to prepare but also brims with aromatic spices, making it a perfect accompaniment to steamed rice or roti.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tindora (Dondakaya/Kovakkai) | 500 grams (cut lengthwise) |
| Sunflower Oil | 2 tablespoons |
| Mustard Seeds | 1/2 teaspoon |
| Curry Leaves | 1 sprig (finely chopped) |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Salt | To taste |
| Coriander Seeds (Dhania) | 2 tablespoons |
| Chana Dal (Bengal Gram Dal) | 1 tablespoon |
| White Urad Dal (Split) | 1 tablespoon |
| Sesame Seeds (Til) | 1 tablespoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Methi Seeds (Fenugreek) | 1/2 teaspoon |
| Dry Red Chilli | 3 (adjust according to taste) |
| Tamarind | 15 grams (gooseberry size) |
| Roasted Peanuts (Moongphali) | 2 tablespoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 200 |
| Protein | 7g |
| Carbohydrates | 18g |
| Fat | 12g |
| Fiber | 4g |
| Sodium | Variable (based on salt) |
Preparation Steps
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Preparation of Tindora:
Begin your culinary adventure by gathering all the ingredients. Place the cut tindora in a pressure cooker and add salt and turmeric powder, followed by 2 tablespoons of water. Pressure cook for 2 whistles. After cooking, immediately release the pressure either by using a fork or by placing the cooker under cold running water to avoid overcooking the tindora. Set aside. -
-
Roasting the Masala:
In a small pan heated over medium flame, add the chana dal and urad dal. Roast them until they start to change color. Once they turn a light brown, add the methi seeds, coriander seeds, sesame seeds, cumin seeds, and dry red chillies. Stir continuously for about a minute until the spices release their enticing aromas. After roasting, remove from heat and allow the mixture to cool. -
Grinding the Masala:
Once cooled, transfer the roasted spices to a mixer grinder. Add the roasted peanuts and tamarind, and blend without adding any water to create a coarse powder. Set this flavorful mixture aside. -
Bringing it All Together:
In a heavy-bottomed pan, heat the sunflower oil over medium heat. Add the mustard seeds and allow them to crackle, filling your kitchen with their vibrant scent. Stir in the asafoetida and chopped curry leaves, cooking them for just a few seconds to release their fragrance. Now, add the cooked tindora and the ground masala. Stir well to combine all the ingredients harmoniously. -
Final Cooking:
Cover the pan and reduce the heat to low, allowing the dish to simmer for about 3 to 4 minutes. This step lets all the flavors meld beautifully, creating a truly delicious dish. Taste and adjust the salt as needed. -
Serving:
Once done, turn off the heat and transfer the Andhra Dondakaya Ulli Kura Karam to a serving bowl. Serve this vibrant dish hot alongside steamed rice and Andhra-style Bendakaya Charu for a truly authentic meal that will delight your taste buds.
Enjoy the rich and aromatic flavors of this traditional Andhra recipe, which is not just a feast for the palate but also a celebration of the wholesome goodness of vegetables and spices!
