Author: Indumathi Koppisetty

Gongura Chutney

Preparation for Gongura chutney
Add 2 table spoons of oil, gongura leafs, jeera, green chillis, and fry it on a slow flame.
When the leafs turn this colour, keep it aside.
Fry the peanuts over a slow flame and put them in the grinder jar. Then, add the previously fried gongura leafs ,salt,and grind it. You could add some water as per your wish.
After grinding, add the thadka which includes seseme oil, mustard seeds, jeera, smashed garlic, curry leafs, and red chillies. Now, your spicy gongura chutney is ready!

Rayalaseema chicken curry

Preparation for chicken curry.
In the pressure cooker, add oil, 1 bay leaf and onions. When the onions become brown in colour, add ginger garlic paste and fry for 1 minute.
Now, add chicken, turmeric powder, red chill powder, salt, garam masala, and fry it for 10 minutes over a slow flame.
In the grinding jar, add dry coconut, dhaniya powder, some water, and make it into a paste.
Add chicken masala powder to the coconut paste you made and mix it very well.
After 2 whisles, switch off the gas. After some time, take off the lid, add some coriander leafs, and boil it for 5 minutes.
Now, your chicken curry is ready!