Beerakaya Ulli kaaram koora

Contributor: Yash my Sunshine
maa amma idi chestaaru, andhra item

oka medium size beerakaya chaala slender ga dark green ga unte baaguntundi
peel chesi 2 inch mukkalu 1cm width undaali

oka medium size red/white onion diced

2 table spoons grated coconut dry waala

for koorakaaram:

3 endu mirchi (kaaram ekkuvante add more)

1 tb sp senaga pappu

1 tb sp minappappu washed (pottu lenidi dry)

1/2 tbsp avaalu

1/2 tbsp jeera

tamarind oka medium nimmakayanta ( you have to adjust this based on your taste)


mirchi, pappulu, avaalu, jeera konchem oil lo veyinhaali indulo tamarind add cheyali

now fry onion in little oil till translucent

ivanni + endu kobbari podi grind cheyaali not a fine powder konchem coarse ga undaali now add friend onions and grind for a 3 seconds ante onions completega paste kaakudadu.

now pan petti, little oil vesi vedekkaka, add beerakaya mukkalu 3 mins vegaka, add salt, haldi, and cover it, and cook for another 3 mins, now add the ground paste to it add some water as per the desired gravy consistancy. and ippudu complete ga anta cook ayyevaraku unchaali may be for another 10mins or so. rice thoti chaala baaguntundi.

idi basic, inka jazz up cheyali ante, you can add nuvvula podi/ palli podi to it
instead of onion , you can add small ginger peice to the masala and then grind it. then it is called beerakaya allamkaaram koora.