Beerakaya Endu Royyala Kura Recipe

Cooking Directions

• STEP 1.Clean and devein the prawns, marinate them with turmeric powder and salt.
• STEP 2.Heat oil in a pan, add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped onions and sauté until golden brown. Then, add ginger-garlic paste and cook until the raw smell disappears.
• STEP 4.Add chopped ridge gourd and cook until it turns soft.
• STEP 5.Add the marinated prawns and cook until they are cooked through.
• STEP 6.In a separate bowl, mix together red chili powder, turmeric powder, coriander powder, and tamarind pulp. Add this mixture to the pan and cook for a few minutes.
• STEP 7.Add water, salt, and jaggery to the pan and simmer until the curry thickens.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to clean and devein the prawns properly before marinating them.
• Adjust the spice levels according to your preference.
• You can add a squeeze of lemon juice for an extra tangy flavor.
• Do not overcook the ridge gourd as it may become mushy.

Storage and Serving

• Beerakaya Endu Royyala Kura is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and adjust the consistency with a little water if needed.