Kakarakaya Pulusu Recipe – Andhra Style Bitter Gourd Gravy

Kakarakaya ( Bitter Gourd in English, Pavakkai in Tamil, Karela in Hindi) is a very healthy and diabetic friendly vegetable. I make bitter gourd recipes at least once in a week. Usually I prepare bitter gourd curry, Chettinad puli kuzhambu or Pavakkai pitlai. 

Kakarakaya Pulusu is an Andhra style bittergourd gravy made by frying bitter gourd pieces in oil and its added to a spicy gravy. But I came across an easy, one pot, Andhra style Kakarakaya Pulusu ( Pulusu means Kuzhambu/Gravy in Telugu) in a Youtube video. I tried it for lunch along with brinjal masala poriyal. It tasted very well without much bitterness. 

Bitter gourd lovers like me must try this recipe. Addition of jaggery (Bellam), tamarind and thinly sliced bitter gourd sauted in oil helps to reduce the bitterness I feel. So friends, do try this Andhra special Kakarakaya Pulusu recipe for rice. I am sure you will enjoy it. Now lets see how to make it with step by step photos !

Check out my other ANDHRA RECIPES as well.

Check out my green brinjal curry recipe in the picture if interested.

Kakarakaya Pulusu Recipe - Andhra Bitter Gourd Gravy

How to make Andhra style Bitter Gourd Gravy for rice - Kakarakaya pulusu recipe

Cuisine: Andhra Recipes

Category: Side dish for rice

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Bitter gourd - 1 no ( Medium sized) Tamarind - Big gooseberry size Big onion - 1 no ( chopped) Green chillies -2 nos Ginger & Garlic paste - 1/2 tsp ( or use 1/2 tsp Ginger paste) Red chilli powder - 1.5 tsp to 2 tsp Dhania powder - 1 tbsp Salt & water - as needed Grated jaggery - 2 tsp To temper Cooking oil - 3 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves - few Hing - a pinch Coriander leaves - to garnish

HOW TO MAKE KAKARAKAYA PULUSU - METHOD

Wash and cut the bitter gourd vertically. Remove the middle portion along with the seeds. Slice it thinly as shown in the picture below. These steps will help you to remove the bitterness to a certain extent.So slice it thinly. In a pressure cooker base, heat oil and splutter mustard seeds, urad dal, cumin seeds, curry leaves. Add bitter gourd slices, saute till it becomes soft. Add onion, gg paste and saute till its raw smell goes off. Add slit green chillies and saute for few seconds. Bitter gourd turns dark green in color. Now add the red chilli powder, turmeric powder, dhania powder and salt. Dhania powder helps to give thickness to the gravy. Mix well in low flame without burning them. Now add 1 cup of tamarind extract, raw pinched curry leaves. Let it boil for a minute. Add the grated jaggery, check for salt and spice. Add more chilli powder and salt if needed. Mix well and pressure cook in very low flame for 2 whistles.  Bitter gourd cooks soft. Open the cooker and see a layer of oil floating on top. Check if the gravy is too watery. If  its too watery, boil for sometime till slightly thick. Mix well and serve hot with rice, papad ! ( Oil floats on top only if you cook this gravy in pressure cooker.  If you make in kadai, you should boil the gravy till oil oozes out.) Enjoy!

Note

Adjust the quantity of green chillies and red chilli powder as per your taste buds Add the mentioned quantity of oil to get the oil floating on top.

Try this Andhra delicacy at home and enjoy your lunch !!

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Ulli Theeyal Recipe Kerala Style - Small Onion Theeyal /Shallot Curry

Ulli Theeyal is a Kerala special, gravy kind of side dish served for rice. Ulli means onion in Malayalam. Theeyal curry preparation is usually made with pearl onions (Shallot/Small onions) as the main ingredient. For variations, drumstick(Muringakka), Bittergourd(Pavakka) or ladies finger(Vendakka) can also be added along with onion. It is also served in Onam sadya. This gravy tastes similar to Tamilnadu Arachuvitta Puli kuzhambu.

 Traditional, authentic theeyal recipe calls for roasting coconut along with whole spices like coriander seeds, red chilli whereas I followed an easy and quick version from Marias menu. I have used Dhania powder and red chilli powder along with coconut.It came out really well and finger licking delicious.I am sure I will make this kuzhambu very often in my kitchen.Lets see how to make Kerala style Ulli theeyal recipe with step by step photos !

Check out other Kerala recipes too.

Ulli theeyal recipe - Kerala style Shallot curry for rice

Ulli theeyal recipe - Kerala special spicy, tangy gravy made with small onion/Shallots

Cuisine: Indian

Category: Side dish for rice

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240 ml Small onions/ Shallots - 15 nos Tamarind - Big gooseberry size Salt & water - as needed To saute in oil Coconut oil - 2 tbsp Grated coconut - 1/2 cup Red chilli powder – 1.5 - 2 tsp Dhania powder - 2 tsp Turmeric powder - 1/4 tsp To temper Coconut oil – 1.5 tbsp Mustard seeds - 1/2 tsp Fenugreek seeds - 1/8 tsp Curry leaves - few Red chilli - 1 no ( pinched)

METHOD

Soak tamarind in 1 cup of water for 15 minutes and take the extract.Wash and peel the small onions. Slice it into two if its very big. Set aside. In a big kadai, heat oil and roast the grated coconut along with 5 small onions.Roast till coconut starts to turn golden brown with a nice roasted smell. It takes nearly 10 minutes to do this. So stay nearby and roast it patiently with continuous stirring. Keep the flame medium. Finally add the turmeric powder, red chilli powder and dhania powder. Mix well for a minute till raw smell leaves and switch off the flame. Let it cool down completely. Then grind them to a paste. Heat 1 tbsp of oil in a kadai. Splutter mustard seeds, fenugreek seeds, curry leaves. Saute the  small onions till transparent. To this, add tamarind extract and required salt. Boil the gravy till onions cook well. After the onion is cooked, add the ground coconut paste. Check for taste, add more red chilli powder & dhania powder if it tastes tangy. Boil well till the gravy thickens and leave oil. Enjoy ! This gravy thickens  more in time. So adjust the consistency by adding some water and give a boil before serving. check for taste and add more salt or red chilli powder, dhania powder if needed. Boil and serve ! This gravy stays good for weeks stored in refrigerator ! Use clean spoon for every use.

Note

Add more chilli powder if you like spicy gravy. This gravy tastes the best with small onions. so its better to use it. If you don’t have them in hand, you can use big onion but flavors may differ. Add less tamarind if its more tangy.

Yummy, finger licking Kerala ulli theeyal is ready to serve ! I served with Chena Erissery, Nendran chips and rice !!

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Kerala Sambar With Coconut - Varutharacha Sambar Recipe – Onam Sadya Sambar Recipe

This is the first time I prepared authentic, Kerala style Varutharacha sambar with coconut. This sambar is prepared without readymade sambar powder (Thrissur recipe). People call this as Onam sadya sambar. I have already tried Kerala ulli sambar, pressure cooker sambar and Varutharacha sambar recipe without coconut for my onam sadya menu earlier. 

Yesterday I made this thenga aracha sambar for our lunch following this recipe. The smell of roasted spices along with coconut takes this sambar to the next level.  The nice aroma of this sambar while cooking will surely tempt you to have the food quickly.Its a must try sambar recipe for Onam festival. But it needs a resting time of at least 30 minutes for all its flavor to blend well. I have used drumstick/muringa, onion/ulli and ladies finger/vendakkai. For variations, you can also use carrot, potato and even bottle gourd ( Kumbalanga in Malayalam). This sambar can also be made using sambar powder and roasted coconut. I will share that version later.

The ingredients used in this recipe is very similar to our Tamilnadu style Arachuvitta sambar except the quantity of coconut. Recently I tasted Onam sadya lunch menu in Kumarakom restaurant in HSR layout. It was a simple ona sadya yet tasted delicious. I loved their sambar, moru curry and sambaram the most. This sambar tasted close to the one I had in restaurant. 

Friends, do try this Kerala type sambar recipe for your lunch. I am sure you will make it more often. Lets see how to make Kerala Varutharacha sambar recipe with step by step photos.

Check out my Kerala Ulli Sambar recipe and Varutharacha sambar without coconut if interested !

Check out my

 

Onam sadya Menu - 1 

Onam sadya Menu – 2 

Onam sadya Menu – 3

Onam Sadya Menu - 4

Kerala Varutharacha sambar recipe

Kerala Varutharacha sambar recipe - A must try sambar for Onam sadya!

Cuisine: Kerala

Category: Sambar varieties

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Toor dal - 1/3 cup Turmeric powder - 1/4 tsp Water - 2 cups Cooking oil – few drops Drumstick - 1 no Tamarind – Small lemon size To saute & grind Coconut oil - 2 tsp Chana dal - 1 tsp Urad dal - 1 tsp Dhania/Coriander seeds - 3 tsp Methi seeds - 1/4 tsp Red chillies – 4 -5 nos Curry leaves - 5 leaves Hing/Asafetida – 2 pinches Grated coconut - 1/3 cup Small onion - 2 nos or big onion - 1/4 no To temper & saute Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Red chilli - 1 no Curry leaves - few Big onion or small onion - 1/ 10 nos Tomato – 1 no ( Optional, I din’t use) Ladies finger - 10 nos Coriander leaves - to garnish

HOW TO MAKE KERALA STYLE VARUTHARACHA SAMBAR - METHOD

Soak tamarind in 1/2 cup warm water for 15 minutes and take the extract. In the mean time, pressure cook toor dal adding required water, turmeric powder and few drops of oil. Chop drumstick into finger size and keep it in a small bowl inside pressure cooker. Do not add water in drumstick. It will get cooked with the help of steam inside cooker. Cook for 2 whistles in low flame. Open the cooker and mash the dal well and set aside. Keep the cooked drumstick separately. In a kadai, heat coconut oil and saute all the ingredients in medium flame given under “ To saute & grind”. Saute till you get nice aroma & color of coconut changes golden. Do not burn any of the ingredients. Let them cool down. Grind everything to a smooth paste adding required water. Set aside. In the same kadai, heat coconut oil and splutter mustard seeds, urad dal, red chilli and curry leaves. Add chopped ladies finger and onion, saute till turns transparent. Add this to the cooked dal, tamarind extract, ground coconut paste and cooked drumstick pieces. Check for taste and add more salt if needed. Let the sambar roll boil for few minutes. Nice aroma wafts through. Garnish with coriander leaves and give a boil. Switch off the flame and cover it with  a lid. Give a standing time of 30 minutes before serving. Enjoy mixing with plain rice. Add few drops of ghee while serving !

Note

You can also add chopped carrot, potato. Add them to the drumstick in a separate bowl and cook inside the cooker. Adding tomato is optional. I din’t use it. Add red chillies as per your taste.

Delicious Kerala sambar is ready to serve with rice. I served it along with Kerala parippu curry and beans mezhukkupuratti. It tasted yum !

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Pavakkai Puli Kuzhambu – Chettinad Bitter Gourd Gravy

Pavakkai puli kuzhambu/ Pavakkai kara kuzhambu without coconut in Chettinad style. I try to include bitter gourd ( Pagarkai/Pavakkai in Tamil) in my lunch menu at least once in a week as it is good for diabetes and high in nutrition with lots of health benefits. I make Pavakkai Pitlai & bitter gourd curry/Poriyal very often. Then comes crispy bitter gourd fries and bitter gourd biryani.

 Recently I came across this Chettinad style Pagarkai Puli Kuzhambu recipe in Solai aachi’s blog. Its my favorite blog for Chettinad recipes. I loved the simplicity  & ease of the recipe and tried it for our lunch. Sendhil told this kuzhambu tastes better than Pavakkai Pitali ( I think he got bored of my usual pitlai).

 From then, I started making this easy, no grind, one pot bitter gourd gravy ( Pavakkai Kuzhambu in Tamil) without coconut very often in my kitchen. Its a very simple kuzhambu recipe that can be made quickly during busy week days or lazy weekends. I make this gravy for Sendhil’s lunch box. 

 My Father visited my place and stayed here for two weeks. My dad loves varieties of Kara kuzhambu recipes. My dad liked it very much. I am happy that I have got a delicious, healthy gravy with bitter gourd. Bachelors and working women can try this if you like bitter gourd. Lets see how to prepare this easy Chettinad style Pavakkai Puli kulambu recipe with step by step pictures.

Check out my other bitter gourd recipes

Bitter gourd Biryani

Bitter gourd Poriyal/stir fry

Crispy bitter gourd fry

Pavakkai Pitlai

Bitter gourd podi

Bitter gourd Rasam/ Uppu saaru

Andhra Kakrakaya Pulusu

Pavakkai Puli Kuzhambu Recipe

Chettinad style tangy Bitter gourd gravy for rice.

Cuisine: South Indian

Category: Kuzhambu recipes

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Bitter gourd - 1 no (Medium sized) Tamarind - A big gooseberry size Sambar powder – 1 tbsp Dhania powder – 1 tbsp Turmeric powder - 1/4 tsp Salt - as needed Water - 1 cup To temper & saute Gingely oil - 2 tbsp Mustard seeds - 1/2 tsp Methi seeds - 1/4 tsp Fennel seeds - 1/2 tsp Urad dal - 1/2 tsp Small onion - 10 nos or big onion - 1 no Garlic cloves - 10 nos Tomato – 1 no Curry leaves - few

METHOD

Soak the tamarind in water for 10 minutes.In the mean time, wash and slice the bitter gourd into very thin rings by removing its seeds. Slicing thinly helps to remove its bitterness. Chop the tomato, peel the onion, garlic cloves. In a pressure cooker, heat oil and temper mustard seeds, methi seeds, urad dal, fennel seeds and chopped onion, garlic cloves, curry leaves. Saute till onion turns transparent. Add tomato pieces and saute until mushy. Add the bitter gourd slices, turmeric powder, salt and saute for few minutes till its color changes to dark green. Now add 1 cup of tamarind extract, sambar powder, dhania powder. Mix well and pressure cook the gravy for onw whistle in low flame. Open the lid after the steam is released. Mix well and boil for sometime if you feel the gravy is too watery. Sambar powder and dhania powder makes the gravy thick. So no need to add rice flour to this kuzhambu.  Enjoy mixing with plain rice adding a tsp of gingely oil !!

Note

Adjust the quantity of sambar powder and dhania powder as per your taste. You can replace bitter gourd with drumstick or brinjal. But keep the drumstick/ brinjal in a separate bowl inside the cooker because it will become mushy when directly cooked in the gravy. Do not add more water in the cooker. Gravy will become watery & thin. To rectify this, you can either boil the gravy till thick OR dilute 1 tsp rice flour in 2 tsp water. Add to gravy and boil for 3 minutes. Add a tsp of gingely oil or ghee while serving !

Try this easy, yummy Pavakkai Puli kuzhambu for your lunch and enjoy with any kootu/ dal or just with a papad. We had with Andhra ridge gourd dal and kai murukku 

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Ridge Gourd Dal – Andhra Beerakaya Pappu Recipe

Ridge gourd (Turai/Luffa/Torai in Hindi, Peerkangai in Tamil, Beerakaya in Telugu, Hirekai in Kannada, Peechinga in Malayalam) has lot of health benefits.It is low in cholesterol and saturated fats but high in vitamin C, dietary fiber, riboflavin, thiamin, zinc, iron, manganese and magnesium. Usually I make Ridge gourd thogayal or Peerkangai Chutney/kuzhambu for rice. But recently I tried Ridge gourd peel/skin chutney and Andhra Beerakaya pappu for the first time. I followed this dal recipe from Prathiba’s blog. I tweeked a bit & It came out well. Its a quick and easy, one pot dal recipe for rice. Apt for working women and Bachelors. Soon I must try Ridge gourd curry/poriyal and gravy for chapathi too. Lets see how to make this easy Andhra style ridge gourd dal/Beerakaya Pappu.

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Raw Mango Vatha kuzhambu Recipe | Mango Puli Kuzhambu

Usually I make sambar and kazhani kuzhambu with raw mango. My mom makes vatha kuzhambu using dry maa vathal. We call it as mangai puli kuzhambu. For the first time, I tried vatha kuzhambu adding raw mango following my MIL’s recipe.It came out really well. I loved the juicy, flavorful, tangy, pulpy cooked raw mango in spicy kuzhambu. Its a very simple vatha kuzhambu recipe. No grinding works at all. Ideal to prepare in busy mornings for working women and bachelors. As raw mango takes very less time to cook, this kuzhambu/gravy can be made in less than 15 minutes.  Try this easy, quick mangai vatha kuzhambu recipe during this mango season and enjoy.Lets see how to make raw mango vatha kuzhambu.
Check out my other mango recipes HERE

Raw Mango Vatha Kuzhambu Recipe

Mangai vatha kuzhambu - Tangy, spicy gravy adding raw mango

Cuisine: South Indian

Category: Kuzhambu Recipes

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Raw mango - 5 pieces ( 1/2 no) Tamarind - Big gooseberry size Sambar powder - 1.5 tbsp ( Add 2 tbsp for more spicy kuzhambu) Turmeric powder - 1/4 tsp Grated jaggery – 2 tsp Salt & water - as needed To temper Cooking oil or Gingely oil - 1.5 tbsp Mustard seeds - 1/ 2 tsp Urad dal - 1 tsp Cumin seeds/Jeera - 1 tsp Toor Dal - 1 tsp Small onions - 10 nos Garlic cloves - 15 nos Curry leaves - few

METHOD

Wash and slice the raw mango into big pieces.Taste it and check its sourness. Based on its sourness, adjust the quantity of tamarind and sambar powder. Cook the mango pieces adding 2 cups of water. It will take 5 minutes to cook. So stay nearby and keep checking. Check it with a knife whether the mango pieces are cooked soft but firm in shape. Remove the cooked mango pieces in a plate and soak the tamarind in the remaining mango cooked water. Chop the onions, garlic cloves and curry leaves. Heat oil in a kadai and splutter mustard seeds, urad dal, toor dal and cumin seeds. Saute onions,  garlic cloves and curry leaves until onion turns transparent. Take the extract from soaked tamarind and add it to the sauteed onion mixture. Add turmeric powder, sambar powder, jaggery and salt. Boil for 5-10 minutes till the gravy thickens. Lastly add the cooked mango pieces, give a boil and switch off the flame after it thickens. I garnished the gravy with some fried vengaya vadagam for additional flavor. You can add a tsp of gingely oil for garnishing. Transfer the gravy to a vessel and cover it till you serve. Enjoy with plain rice, any kootu and sutta appalam !

Note

The quantity of sambar powder may vary as per the sourness of gravy. Check for taste when the gravy boils and add more sambar powder if its tastes too tangy. Adding jaggery helps to balance all the taste.

Try this easy, yummy raw mango vatha kuzhambu and enjoy mixing with hot plain rice.

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Murungai Keerai Sambar – Drumstick Leaves Sambar Recipe

Whenever I buy Drumstick leaves/Murungai keerai (in Tamil),  my first choice is to make sambar with it. I make Murungai keerai poriyal, adai and even kootu/Poricha kuzhambu with it. But drumstick leaves sambar is my family favorite. Its been long time since I shared sambar varieties in my blog. So I thought of sharing this healthy murungai keerai sambar recipe for rice. Lets see how to prepare this yummy drumstick leaves sambar at home.

Check out my Murungaikai sambar/Drumstick sambar, Murungakai Poricha Kuzhambu and Drumstick masala recipes.

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Mango Sambar Recipe – Mangai Sambar - Raw Mango Recipes

Last year I wanted to start my mango recipes with this yummy raw mango sambar / mangai sambar. But I couldn’t. This year at least let this sambar be my first mango recipe as its my most favorite. I learnt this recipe from my MIL. My mom & MIL never fails to make this sambar during mango season.We call it as “Mangai sambar” in Tamil. My Mom makes mango sambar along with drumstick. So its more like drumstick mango sambar. Her recipe is a Tirunelveli based version. I will try to make a separate post for that. This is my MIL’s version which is very easy to make without any grinding job. Its like my basic onion sambar recipe but there are slight variations in the quantity of tamarind and spices as we use sour raw mango here. Whenever my MIL make this sambar, she reserves 2 big mango pieces for me as I love to eat those soft,spicy and juicy cooked mangoes the most. When I was making this sambar, all these nostalgic memories were running behind my mind :)..Ok. Lets see how to prepare this yummy raw mango sambar recipe with step by step pictures !

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Avarekalu Huli Recipe – Hyacinth Beans Gravy–Karnataka Recipes

Avarekalu(Cow pea/Hyacinth beans/Lilva beans in English, Mochai in Tamil) season is around in many parts of Karnataka. In Bangalore, every year during winter, december-Janurary Avarekalu Mela is conducted in Food street, VV puram. Recently when I met my School moms friends,Tara was telling me about the varieties of avarekalu dishes she tasted in Avarekalu Mela. I got tempted to try some recipes with it and post here.

Last year during this time, I shared Hitkidabele Avarekalu saaru and Avarekalu Pulao recipes. So this year i tried a yummy Avarekalu Huli recipe and Avarekalu dry palya  for rice by getting the recipes from my friend Megha. She shared her mom’s recipe which was very different from the ones I saw in various blogs.So i tried it & came out really well.We loved this gravy with rice. It was tasting more like Arachuvitta Vathakuzhambu. I used less oil than what Megha suggested. Still it was very tasty. Ok, Lets see how to prepare Karnataka style Avarekalu Huli.

Avarekalu Huli Recipe

Avarekalu Huli Recipe - Gravy for rice adding field beans

Cuisine: Indian

Category: Side dish

Serves: Serves 2

Prep time: 15 Minutes

Cook time: 15 Minutes

Total time: 30 Minutes

INGREDIENTS

Avarekalu with skin / Hyacinth beans - 1/2 cup Potato - 1 no Brinjal - 1 no Big onion – 1 no Garlic bulb – 1 whole ( with 15 cloves) Salt & water - as needed To grind Tamarind - A big gooseberry size Grated coconut – 1 tbsp Red chilli powder – 1 tbsp Dhania powder - 2 tsp Turmeric powder - 1/8 tsp Coriander leaves - 1 sprig ( optional) To temper Cooking oil or gingely oil - 1 tbsp Mustard seeds - 1/2 tsp Cumin seeds/Jeera - 1/4 tsp Urad dal - 1/2 tsp Curry leaves - few

HOW TO MAKE AVAREKALU HULI - METHOD

Wash and keep the avarekalu.Wash and peel the skin of potato. Chop into 4 big pieces.Wash and cut brinjal into chunks. Pressure cook avarekalu,chopped brinjal & Peeled,chopped potato adding required water & salt. Set aside. Soak tamarind in a cup of water. Brush the onion with oil. Burn the whole onion(with skin) over direct flame.Use a tong & hold the onion. Roast it all the sides in low to medium flame. When the skin of onion turns black, remove & let it cool. Similarly roast the greased whole garlic bulb on all sides till its skin turns black.( Refer Notes for variations) Peel the outer skin of garlic & onion. Grind it to a smooth paste adding soaked tamarind, coconut,chilli powder, turmeric powder, dhania powder and coriander leaves. Mix this paste with the cooked avarekalu,potato & brinjal pieces. Check for consistency  & taste and add some water  or chilli powder, dhania powder if needed. Let the gravy boil for few minutes.Gravy will thicken as it boils. Switch off the flame & temper mustard seeds, cumin, urad dal & curry leaves. Add to gravy and mix well. Enjoy !

Note

Adjust the quantity of chilli powder & dhania powder as per your taste. This gravy is meant to be thick. If you want to make it slightly thin, add little water. If you don’t want to burn the onion & garlic, Just chop them and saute in a tbsp of oil. You can also replace red chilli + dhania powder with 1 tbsp of sambar powder.

Try this yummy avarekalu huli saaru recipe for rice & enjoy !!

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Very good recipes Tags: avarekalu huli, avarekalu recipes, avarekalu recipe, avarekalu saaru, avarekalu sambar, field beans gravy, field beans recipes, mochai kottai recipes, mochai recipes, Karnataka recipes

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