Jul 13, 2020

ಬೇಳೆ ಚಟ್ನಿ | Bele Chutney

Another variety of chutney served as an accompaniment with South Indian breakfasts 🍳.
It is loaded with indulging  flavours of garlic, roasted red chilies and roasted lentils. 
Here is the recipe 

2 tsp Channa dal
2 tsp Urad dal 
1 inch piece of Tamarind
4 cloves of Garlic (diced)
4 Green chilies
1 Whole red chili
1/2 cup Desiccated coconut powder 
2 tsp oil
3/4 cup water
For tempering
1 tsp oil
1/2 tsp Mustard seeds
A sprig of Curry Leaves

  1. Heat oil in a pan. Add Urad dal and Channa dal. Fry until it is golden brown. 
  2. Then add garlic, green chilies , red chilies and tamarind. Sauté until garlic starts to turn brown. Set aside and cool.
  3. Grind together roster ingredients, coconut, salt and water into a smooth paste
  4. As an optional step, you can add tempering with 1 tsp oil, 1/2 tsp mustard seeds and 4-5 curry leaves. Pour the seasoning on top of chutney. Serve with any kind of South Indian breakfast.

Maanga Vatta Kuzhambu

There are so many versions of vatta kuzhambu. And here is my interpretation of this recipe.


2 cups of Raw Mango (diced)
2 tsp Dried Elder berry
2 tsp Dried Black Nightshade berry
8 cloves of Garlic (thinly sliced)
1 tsp Fenugreek seeds
A sprig of curry leaves
1/4 tsp Asafoetida
2 tsp Sambar powder
1/2 tsp Turmeric powder
1/2 tsp Jaggery or brown sugar
Salt per taste
Lemon size Tamarind (soaked in water)
1 tsp Rice flour
5-6 cups of water
1/4 cup Oil


  1. Extract tamarind pulp and set aside. Wash berries in water and set aside
  2. Heat oil in a wide open earthenware. Add mustard seeds and curry leaves. When it starts to splitter add asafoetida and garlic. Sauté until garlic softens. Then add the berries
  3. Add sambar powder and turmeric powder. Sauté for 10 sec so that the flavors and color is infused in oil.
  4. Add tamarind juice along with 4-5 cups of water. Add salt and jagged as well. Bring it boil
  5. As the color of the curry deepens and oil floats on top add rice flour mixed with 1/4 cup of water. It helps to thicken the curry.
  6. Add mango and boil for 3-4 minutes until mango is fork tender
  7. Serve hot with steamed rice. 
  8. If you are making this recipe in earthenware then add additional 1 cup of water as it absorbs moisture. 
  9. It tastes best following meal

Jul 7, 2020

Horse-gram & Barnyard Millet Sevai

“Happiness is when you start your day with a good breakfast!!”. I decided to make speciality breakfast on a weekday and make it a family special. And no matter what you cook, it always tasted special when you eat together with your family.

Here is the recipe-

200 gms Horsegram Vermecelli
200 gms Barnyard Vermecelli (or choose any kind)
 4 tsp oil
1/4 cup peanuts
1/2 tsp mustard seeds
1 tsp Channa dal
6 Green chilies (Cut lengthwise)
A sprig of curry leaves
1 small onion (finely chopped)
1/4 tsp turmeric powder
Juice of 1 lemon 
Salt per taste 
Water ( to cook vermecelli)

  • Heat water in a large pot.
  • Add 1/2 tsp salt and 1 tsp oil.
  • Bring water to boil.
  • As the water starts to boil, add vermecelli and cook for 2 minutes.
  • Use a large strainer and drain water completely. Set aside cooked vermecelli.
  • Heat oil in a skillet. Add peanuts and fry until it starts to turn golden brown. Remove peanuts from oil and set aside. 
  • In the same pan with same oil, add mustard seeds, Chanda dal, green chilies , curry leaves and onions in specifies order. 
  • Sauté onions until it starts to turn translucent. Add turmeric powder and salt. Mix well.
  • Then add cooked vermecelli and lemon juice and mix well in low heat until all ingredients are well combined. 
  • Garnish with coriander leaves and peanut.


500 ml Yogurt made from whole milk
3/4 cup Powdered Sugar
1/4 tsp Cardamom Powder
Few strands of saffron
Mint leaves

First line a strainer or a colander with cheese cloth. 
Pour yogurt on the strainer.
Fold the edges of the cloth together and gently squeeze.  Let it rest for 2-3 hours until water starts dripping from cloth. 
Remove hung curd and transfer it to a separate bowl. 
Add sugar and cardamom.
Whisk it with an electric beater for 2 minutes until all ingredients are well combined.
Transfer to serving bowls and refrigerate.
Serve chilled with saffron and mint garnished on top.