Erra Kaaram

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Erra Kaaram – Andhra special

Ingredients:

Fresh red chillies – 20 medium spice
Red onions – 2 medium size, cubed
Brinjal – 5 small size, cubed
Tomato – 1 big size, cubed
Cluster beans – 200 gm
Roasted peanuts – 1/3 cup
Buttermilk – 1 cup
Mustard seeds – 1 tsp
Curry leaves – 4 sprigs
Coriander leaves – 1 small bunch
Salt as per taste
Oil for sauteing and tempering

Instructions:

          Cut off the tips of cluster beans and then, cut them into smaller pieces. Wash them thoroughly and set aside. Add these beans into a pressure cooker along with some water and a pinch of salt. Using medium flame allow them to cook until 1 whistle. Switch off the flame and let it cool. Now, drain the water and separate the cooked beans.
Cut the brinjals into cubes and soak them in water to prevent oxidation.

          In a kadai add some oil, red chillies and saute until they are well done. Now, add cubed onions and saute until they turn translucent. To this, add corainder leaves and saute until they wilt. Once they cool down, add them into a blender along with roasted peanuts, water and blend into a fine paste. 




          In a thick bottomed kadai add some oil and heat it. When the oil is hot add mustard seeds and allow them to splutter. Add curry leaves and let them sizzle. Now, add cubed tomatoes, brinjal and saute for a minute. Add cooked cluster beans, blended spice mix, salt, water and saute until you notice the oil separating out from the spice blend. Lastly, add butter milk and mix well. Close the lid and cook the vegetables under medium flame until they are well done. Keep stirring occasionally. When the gravy thickens switch off the flame and serve hot with rice, chapati, dosa, rice ragi ball etc. Quick and easy Erra Kaaram is ready within minutes.

         This dish is generally spicy due to the usage of red chillies. The sweetness from the peanuts and the spicy flavor from the chillies makes the true combination to relish this dish. Yum! It is famous in Andhra Pradesh and Telangana due to it’s hotness and is savored with variety of veggies and a dash of ghee over rice or rice-ragi ball. Oflate, it is served with puri, chapati and dosa at restaurants. Try out this authentic recipe and let me know your comments.

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