Showing posts with label AVA PETTINA RECIPES. Show all posts
Showing posts with label AVA PETTINA RECIPES. Show all posts

Friday, August 20, 2010



Butter milk is also made as a khadi, another variety of majjiga pulusu,where as here we add chopped bhendi and bottle gourd vegetables..This will be very tasty wih hot steamed rice.Its a special of coastal andhra region..


Butter milk 4 glasses
Besan powder 2 to 3 tbsp
Tamarind paste 1/2 tsp
Chopped bhendi(large pieces) 1 cup
Chopped bottle gourd 1 cup
Green chillies 6 nos


Oil 1 1/2 tbsp
Mustard seeds 1 tsp
Jeera 1/2 tsp
Methi seeds a pinch
Red mirchi 3 to 4 nos..slits
Curry leaves

Ava mixture:

1Mustard seeds 1 tsp
Red chilli 1 no
Make in to paste in small jar of the
grinder by adding 1 tbsp of water..


Place the chopped bhendi and bottle gourd pieces,green chilli slits in a pan,add tamarind paste and 1 glass of water,and keep for boiling on the stove.Meanwhile prepare the seasoning with oil, mustard and methi seeds along with redchilli slits seperately in another pan,and add in to the pan where the chopped vegetables are boiling in tamarind water.Also add curry leaves and some kothmeer,in the meanwhile mix butter milk along with besan powder and keep aside..After the vegetables are cooked,add besan mixed butter milk to it.
Add salt and let it boil in low flame or else if it is in high flame it may spill over..After the butter milk is boiled for 10 to 15 min in low flame ,switch off the stove and add the prepared ava mixture to the majjiga pulusu..Beware if ava is added without switching off the stove ,directly for boiling it will turn bitter,so only add it after it is switched off.

Totally it will take more than half an hour to cook this dish,but it is yummy..Garnish with coriander leaves.Another authentic tradition dish from Andhra region.

Saturday, August 7, 2010


Cabbage Ava pettina curry is famous in andhra side ,and even in traditional functions, because it doesnt have onion or garlic..There are many varieties of curries we do with cabbage,but this one is prepared in coastal andhra homes,and andhra is famous for  ava pettina kuralu..

Chopped cabbage - 2 cups
Tamarind paste 1 tsp
 thick pulp made of
lime sized tamarind
Oil 2 tbsp
Urad dal 1/2 tsp
Channa daal 1/2 tsp
Red chilli (slits) 2 nos
Green chilli 3 nos(slits)
Curry leaves

For ava mixture:
Mustard seeds 1 tsp
Redchilli 1 no
Green chilli 1 no
Haldhi a pinch
Salt a pinch
Grind these 5 items into a thick paste
by adding 1 tbsp of water and
keep it aside.
Boil and cook the chopped cabbage pieces by adding  water,in a prestige cooker for 2 whisles..switch off and let it cool.
After it is cooled open the cooker and strain the water from the cabbagepieces.
Now add tamarind pulp  and salt and again cook for 5 more mins,after it is cooked switch off and let it cool.
In the meanwhile prepare ava mixture ,it will be just 1 tbsp full and keep it aside.
After the cabbage pieces are cooled , strain  away fully the tamarind pulp,water from the cooked cabbage pieces and keep it aside.
Now place a pan and add 2 to 3 tbsp of oil, next add urad daal,redchilli slits,and saute well.
Next add green chilli slits,hing,haldhi and curry leaves and mix well.
Now add the cooked and strained cabbage pieces,and mix well.
Cook in low flame for 3 minutes and switch off.
Now add the ava paste in the cabbage curry and mix well.
Let it settle for more than half an hour to get the yummy taste.
Ideal with hot rice

Monday, April 5, 2010


Aratikaya Kura:

Aratikayalu 2 nos
(first peel off the skin andchop Raw Bananas)
Salt to taste.
Turmeric powder a pinch.
Tamarind paste 2 spoons(tsp)
For Seasoning:
Oil 2 tbsp
Bengal Gram dal 1/4 spoon
Urad dal 1/2 sp
Red Chillies 4 nos(slits)
 Haldi a pinch
Curry Leaves


1 spoon Mustard seeds
Green Chillies 3 nos(slits)
Haldi a pinch
Salt a pinch


Pressure cook the chopped Raw Bananas pieces with a pinch of Haldi, and Tamarind Paste and Water 2 glasses.after 3 whistles switch off the Stove and keep it aside.
Place a Kadai on the stove ,and add Oil in it.Then add the seasoning materials to it one by one.After its fried add the boiled Raw Bananas ,Curry leaves to it.Mash it with a Handle slightly.Then add the Ava paste to the boiled curry and mash it fully either with a hand(washed) or else with a big spoon.
Its very good if eaten with Rice or Chhappathi

Wednesday, March 24, 2010



There are many varieties we can make with thotakura.Here is one recipe which we can eat with rice or chhappathis.Especially people of THUGO JILLA(EAST GODAVARI) PEOPLE,make many dishes with ava.


Thota kura -A leafy vegetable, wash properly and cut into small pieces.And boil in a low fire with lid on with very small amount of water.To retain the loss of

nutrients evaporating we use very less water.After it is cooked keep it aside.

Tamarind juice-approximately prepare with 3 glasses of water from a lime sized tamarind.

Salt to taste.

3 spoons rice flour(add half cup of water to it and keep aside).


2 tsp oil,

3 red chillies,

4 green chillies

AVA mixture:

Grind one tea spoon of mustard seeds, with a red chillie, a pinch haldi,a pinch salt, with 4 spoons water.Keep it aside.


place a kadai ,for seasoning,add oil,mustard ,and chillies pieces.When

splutters add tamarind juice, and boiled thotakura leafy vegetable ,and salt and boil it,in med fire.

Let it boil atleast for 10 to 15 minutes,after it is boiled and cooked add the rice flour water mixture,to the pulusu.Let it boil for another 5 minutes.After it is cooked,switch off the stove.

Then add the AVA mixture(paste) to the pulusu,then thoroughly mix it and keep it covered with a lid aside.

If at all you require it more spicy add  1 to r more chillies.
But to enjoy the taste and aroma of ava pettina dishes,eat only one hour after cooking it..

Here is the picture of bachhali kura pulusu,every thing is the same proceedure.These areone of the Thugo zilla  recipes which i often prepare for my family.