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 Chepa Pulusu is a tangy fish gravy famous in Andhra Pradesh. (Chepa – Fish, Pulusu – Tangy Tamarind gravy) This preparation is similar to our Tamilian Meen Kuzhambu but very spicy made with plain red chilli powder which gives that nice red colour to curry. . . . → Read More: Chepa Pulusu (Andhra Mess Style)  Murungakkai with coconut flavoured semi thick egg curry. Murungakkai ~~ Drumstick Muttai ~~ Egg Drumstick Egg Curry / Murungakkai Curry / Murungakkai Muttai Poriyal . . . → Read More: Murungakkai Muttai Curry  Goat meat cooked in yogurt based exotic spice gravy. Mughlai Mutton Curry / Mughalai Mutton Masala / Mutton Curry / Lamb Masala / Lamb Mughlai . . . → Read More: Mughlai Mutton Masala  Mixed greens sauteid with chicken and cooked in simmering coconut milk. Stew is a thin gravy thicker than soup and thiner than sauce made with combination of veggies and stock. Here is an interesting combo of Spinach, Chard and chicken simmered in mild sweet coconut milk. Best when served with flakky parottas, plain bread, parathas etc and not a bad idea to try with plain rice too. Keerai Kurma / Keerai Kuzhambu / Chicken Kuzhambu / Kulambu / Kolambu / Mixed Greens Stew / Chicken Stew . . . → Read More: Mixed Greens Chicken Stew  Eggs combined with creamy coconut milk gravy makes this kurma a versatile dish literally making combos go endless. Bread, Puri, Chapati, Any variety rice, Idli , dosai, Naan etc…. Egg Korma / Muttai Kurma / Muttai Korma / Kodi Kuddu Kurma / Boiled Egg Kurma / Muttai Kurma Kuzhambu . . . → Read More: Egg Kurma  We, in our family circle have this flair for combining vegetables with non-veggies and get to taste something unusual atleast once a week. In one way, it was good, as we consumed the dish just for the smell and taste without even caring about the veggie. Here's one such interesting combination… Kovakkai cooked with shrimp and loads of freshly ground black pepper. (Kovakkai ~ Ivy gourd, Milagu ~ Black pepper, Eral ~ Prawns/Shrimp) Ivy Gourd ~ English Kovakkai ~ Tamil Kundru ~ Hindi Dondakaya ~ Telugu . . . → Read More: Kovakkai Milagu Eral Masala  Coastal Maharashtra (Konkan) is well known for fish dishes and famous beaches. Most of the dishes from this region include coconut and made in Indo-Europian(Portugese) style. This is one such Goan influenced fish curry. Kokum, a dry fruit with same sourcing qualities of tamarind is mainly used in most fish curry preparations. Unfortunately couldn't find this so I have used regular tamarind pulp. . . . → Read More: Konkani Fish Curry  Fish puttu (hash) is a popular dish from Kerala mostly made with Shark and King fish along with scrambled eggs. Its also equally popular in Tamil Nadu too, but made only with sharks. In US, its quite hard to get Shark, so had to adapt with whats available. To my surprise, it turned out great with few varieties like Cod, Tilapia, Tuna and King fish. . . . → Read More: Fish Puttu  Chicken cooked in special ground curry leaves masala, a popular chettinad pick. . . . → Read More: Kariveppilai Chicken  Ridge gourd combined with shrimp to make this delicious curry. A very rare combination, which works out great when cooked well seasoned in the form of a peppery thick gravy. The recipe shared here is from my granny and all credit goes to her. Ridge Gourd ~ English Peerkangai ~ Tamil Beerakaya ~ Telugu Heeray Kayi ~ Kannada Turai ~ Hindi Peechinga ~ Malayalam Wetakolu ~ Sinhala . . . → Read More: Ridge Gourd Shrimp Curry |
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