Chow Chow Kootu | Stewed chayote squash

Chow Chow Kootu is a stewed chayote squash made with lentils. It is an exquisite recipe prepared in Bhramin style (no onion & no garlic). Thanks to my sister Bhavya taught me this recipe. 

This kootu (stew) can be served with rice or chapathi.

Ingredients

2 nos Chayote Squash (chow chow), cubed into 1/2 inch pieces

1/2 cup Toor Dal

1/2 tsp Sambhar powder

1/4 tsp Turmeric powder

2 cups of Water

For Masala paste:

4 tsp Grated coconut

2 tsp  roasted channa dal 

3 dry Red chilies

1/2 tsp Cumin seeds

For seasoning:

2 tsp Oil

1 tsp Mustard seeds

1/2 tsp Cumin seeds

a sprig of Curry leaves

2 dry Red chili (optional)

pinch of Asafoetida 

Method

• Soak toor dal in water for 30 minutes
• In a pressure pan, cook toor dal and chayote squash with sambhar powder and turmeric powder with 2 cups of water for up to 2 whistles
• Next, make a fine paste of grated coconut, roasted channa dal, red chilies and cumin seeds using a blender. Add water as needed to make this paste
• Add the masala to the pressure pan. Season with salt. Simmer for 3- 5 minutes
• In a sauce pan, heat oil. When it turns smoky, add mustard seeds, cumin seeds, curry leaves, asafoetida and red chilies. When it starts to sizzle, pour the seasoning on top of kootu
• Serve hot with chapathi or  steamed rice

Vegetable Saagu

Vegetable Saagu is a coconut based stew primarily made with different kinds of vegetables such as peas, beans, potato, carrot, cabbage, brinjal and so on.  "Saagu" is quite popular in southern part of Karnataka and if you happen to order a plate of poori in a fast food restaurant, it is usually served with saagu. 

I learnt this recipe from my maternal side. The specialy of this recipe is-  it is a one pot recipe, does not use any masala in preparation unlike the traditional ones and it can be made in less then 25 minutes.

(photos will be added very soon)

Ingredients

1 cup of Beans, cut into small pieces

2 nos Carrot, cut into small cubes 

2 nos Potato, cut into small cubes

2 cups of Bottle gourd, cut into small cubes

1 cups of Cabbage, chopped

(or any other vegetable such as peas, cauliflower, turnip...)

1 onion, diced

2 tsp Oil

1 tsp mustard seeds

Pinch of Asafoetida

5-7 Green Chilies, finely chopped

1 tsp Coriander powder

1/4 tsp Turmeric powder

1/4 cup of Grated coconut 

1/2 cup of water

Handful of Cilantro 

Method

• In a pressure pan, add oil. When it turns smoky; add mustard seeds, cumin seeds, asafoetida and  green chilies.
• When mustard seeds starts to sizzle, add onions. Saute until it turns transparent
• Add turmeric powder and coriander powder. Give it a little stir
• Add all chopped vegetables and season it with salt. Add water and coconut
• Pressure cook for 1 whistle
• Garnish with cilantro and serve hot with poori or chapathi

Heerekai- Kayi-Sasive Palya | Chinese Okra-Coconut-Mustard Fry

Heerekai-Kayi-Sasive Playa is a recipe from South Canara Cuisine. It is made with finely chopped beetroot cooked in ground coconut-mustard paste. The South Canara recipes liberally use coconut in many dishes. 

This recipe is quiet simple and uses just 5 ingredients - Chinese okra, coconut, mustard seeds, chilies and turmeric. Seasoning is optional. 

Ingredients

1 nos. Chinese Okra, finely chopped

1/2 tsp lemon juice (optional)

For ground spice paste

1/2 cup Freshly grated coconut

1/2 tsp Mustard seeds

1/4 tsp Turmeric Powder

3 Green Chilies

Salt

For Seasoning (optional)

1 tsp ghee

1 tsp Mustard seeds

1 tsp Bengal gram

1 sprig of curry leaves

pinch of Asafoetida (hing)

Method

1. Blanch chinese okra in 1/2 cup of hot water with a little salt  for 5 minutes
2. Grind coconut, mustard seeds, turmeric powder and green chilies
3. Add the ground paste blanched chinese okra and stir for 2 - 3 minutes
4. In another pan, heat ghee, add mustard seeds, bengal gram, curry leaves and hing. When it starts to splutter pour the seasoning to the chinese okra which is already cooking. Adjust salt as per taste. Mix well
5. Garnish with coriander leaves. Serve hot with steamed rice and curry

Beetroot Kayi Sasive Palya | Beet-Coconut-Mustard fry

Beetroot-Kayi-Sasive Playa is a recipe from South Canara Cuisine. It is made with finely chopped beetroot cooked in ground coconut-mustard paste. The South Canara recipes liberally use coconut in many dishes. The presence of  tropical fruits and vegetables which are locally grown like jack fruit, mango, amtekaayi, raw banana, cucumber is felt  in this cuisine.

I am pleased to have met Mrs. K.V.Bhagirathi Ganesh who shared this recipe with me. All credit for this recipe goes to her :-)

Ingredients

2 nos. Beetroot, finely chopped

1/2 tsp lemon juice (optional)

For ground spice paste

1/2 cup Freshly grated coconut

1/2 tsp Mustard seeds

1/4 tsp Turmeric Powder

3 Green Chilies

Salt

For Seasoning

1 tsp ghee

1 tsp Mustard seeds

1 tsp Bengal gram

1 sprig of curry leaves

pinch of Asafoetida (hing)

Method

1. Blanch beetroot in hot water with a little salt  for 5 minutes
2. Grind coconut, mustard seeds, turmeric powder and green chilies
3. Add the ground paste blanched beetroot and stir for 2 - 3 minutes
4. In another pan, heat ghee, add mustard seeds, bengal gram, curry leaves and hing. When it starts to splutter pour the seasoning to the beetroot which is already cooking. Adjust salt as per taste. Mix well
5. Garnish with coriander leaves. Serve hot with steamed rice and curry

Potato-Egg Plant fry (Aloogadde Badanekayi palya)

I recently encountered a family from Mysore where I was volunteering in the kitchen at the temple and I was assisting them with cooking. I was really fascinated with their style of cooking. This has inspired me to add more recipes to Mysoorean cuisine in Shruchi Kitchen.For me preparing Mysorean dishes is simple, but the aroma and the taste makes you want to eat more and more. And trust me it is very addicting !!

Some of my favorite dishes in Mysoorean cuisine are bisibelebath, vangibath, and puliogare. These recipes are made mainly with homemade spice mix which creates wonders to these dishes. Also, this spice mix is a multipurpose ingredient and its very handy especially during times when there is time constraint in cooking.

So, in this recipe, I have used the vangibath spice mix to prepare potato-egg plant fry. Its very delicious and a toothsome recipe. Previously, I had posted similar recipe called Brinjal - Potato Palya in Mysoorean Style. But this recipe is completely different from previous one.

Ingredients

1 Medium sized Egg plant, cubed

1 potato, cubed

1 Onion, diced

1 tsp mustard seeds

1 tsp cumin seeds

1 sprig of Curry leaves

1 1/2 tsp Vangibath powder

Salt

4 tsp oil

Method

• In a heavy bottomed vessel, heat oil; add mustard seeds, cumin seeds and curry leaved
• Add onion and saute for a minute
• Add potatoes and saute for 5 minutes
• Add vangibath powder and saute for a minute
• Add egg plant and mix well. Cook in medium-low for 5 minutes and adjust salt as per taste
• Saute for another 5 - 10 minutes until vegetables are completely cooked
• Serve hot with rice or chapathi

Cabbage Palya | Kosu Palya | Cabbage Sabji

Cabbage Palya is a simple accompaniment for chapathi made with seasoned cabbage. I make this recipe quite often  for roti or chapathi. This left over cabbage palya can also be mixed with steamed rice and it is extremely tasty. 

Ingredients

1 kg Cabbage, finely chopped

1 large Onion, finely chopped

1 Tomato, diced

1 tsp Mustard seeds

1 sprig of Curry leaves

1 tsp Red Chili powder

1/2 tsp Garam masala

1/2 tsp turmeric powder

Salt

4 tsp Oil

Method

• In a heavy bottomed vessel, heat oil; add mustard seeds, curry leaves and onions. Fry until onions turn transparent

• Then add turmeric powder, red chili powder, and garam masala
• Add tomatoes and saute until oil separates out from rest of the ingredients

• Add cabbage and mix well. Cook for 15 minutes in medium heat. Adjust salt as per taste and cook for another 15 to 20 minutes

• Serve hot with chapathi

Beans Stir Fry | Beans Varuval | Beans Palya

Stir fry is an easy option to use vegetables. They remain crisp and tender unlike they are soggy when cooked with lentils for curries.  Stir fry is one of the best way to increase intake of vegetables other than salads. 

In Indian cuisine, stir fry veggies (palya, sabji, poriyal, kootu) is a part of every meal whether it is for breakfast, lunch or dinner. Indian stir fry vegetables are pan fried and seasoned lightly with different spices and the usage of spices vary across different regional cuisines.

My mom had sent me lot of spice powders from India like sambhar powder, vanghibath powder, and bisibelebath powder. These powders are homemade and made with different kinds of spice; also each powder has it own unique flavor and taste. I used sambhar powder for seasoning to make beans palya. This recipe turned out to be very tasty and I paired it with chapthi.

The recipe is very simple and here it goes !!

Ingredients

1/2 kg Green Beans, cut into 1 inches

1 tsp Mustard seeds

1 tsp Cumin seeds

1 sprig of Curry leaves

1 small piece of Ginger, finely chopped

1 Onion, thinly sliced

1 tsp sambhar powder

1/4 tsp Turmeric powder

1/2 tsp Coriander powder

Salt

2 tsp Oil

Method

• In a heavy bottomed vessel, heat oil. Add mustard seeds, cumin seeds, and curry leaves

• When it starts to sizzle, add ginger and onions. Fry until onion turn transparent

• Add turmeric powder, coriander powder and sambhar powder

• Then add beans and 1 cup of water. Cover the vessel and cook in medium heat for 15 - 20 minutes with stirring in between

• Serve hot with chapathi 

Soppina Palya | Seasoned Leafy and Green Vegetables

Soppina Palya  is a traditional and authentic vegetarian recipe from Karnataka cuisine served as an accompaniment to Bas Saaru. It is prepared with different kinds of vegetables like beans, cabbage and leafy vegetables like spinach, dill and sprouts like green gram, horse gram; and several others. It is seasoned with onions, green chilis, garlic, mustard and cumin seeds. It is considered as highly nutritious and healthy recipe; and also it is staple diet of many farmers in southern part of Karnataka.

The recipe is quiet simple and easy to make.

Ingredients

1 cup Toor Dal

2 Cups of  Cabbage, roughly chopped

2 cups of beans, cut into 1 inch thickness

1 bunch of Dill, roughly chopped

1/2 Onion, finely chopped

2-3 Green Chilies, cut length wise

2-3 Red Chilies

3-4 cloves of Garlic

1 tsp Mustard seeds

1 tsp Cumin seeds

Salt

1 tsp Oil

Method

• Wash toor dal a couple of times in water. In a pressure cooker, add toor dal, cabbange, beans, and dill. Cook for 15 minutes. After cooker has cooled, drain excess water and which will be used to make Bas Saaru

• In a pan, heat oil, add mustard seeds and cumin seeds. When it starts to sizzle, add garlic, green chilies, red chilies and onions. Saute until onions turns transparent

• Add cooked vegetables. Adjust salt to taste and mix well

• Serve hot with Bas Saaru and steamed rice or ragi ball

Parangikai Poriyal | Kumbalakai Palya | Seasoned Pumpkin

Pumpkin is a delectable vegetable and used in variety of dishes like pies, curries, sauteed, muffins etc. Pumpkins are not only economical, but also highly nutritious and its is a good source of vitamin A, vitamin B6, thiamine, Niacin, folate and catrotenes.

At home my mom makes Kumbalakai palya for chapathi. It is very simple and easy to make. Pumpkins are cooked with onions, green chilies and seasoned with mustard seeds. In the end, it is topped with freshly grated coconut and coriander leaves.

I made it with spaghetti squash. This recipe can also be made with butternut squash, chayote squash and pumpkins. 

Ingredients

1 medium sized Pumpkin, ( about 1 kg) cubed

1 Onion, finely chopped

4 Green Chilies, finely chopped

1 tsp Mustard seeds

1 sprig of Curry leaves

1/4 tsp Turmeric powder

1/2 cup Water

 1/2 cup Grated Coconut

3-5 sprigs of Cilantro, finely chopped

4 tsp oil

Salt

Procedure

• In a pressure cooker, heat oil and add mustard seeds.  when it starts to sizzle add green chilies, curry leaves and onions. Saute until onions turns transparent

• Add turmeric powder and pumpkin. Mix well and saute for a minute 

• Add 1/2 cup of water and adjust salt as per taste
• Pressure cook up to one whistle. After cooker has cooled, add coconut and cilantro

• Serve it with chapathi or steamed rice and sambhar

Tip-

• I have used pressure cooker, instead  you can saute pumpkin in a pan closed it with a lid and cook for 20 minutes

Vegetable Saagu

"Saagu" is a stew made with different kinds of vegetables like carrots, beans, cabbage, potato, bell peppers or cauliflower and seasoned with mustard seeds, cumin seeds, red chili powder and coriander powder.
This stew tastes best when served with puri. Other combinations include chapathi or roti.

This recipe is my maternal grandmother's recipe. This is one of her recipes that I have included it in my recipe book. It very simple to make and one pot recipe too!!

Ingredients

2 Carrots, cubed

250 gms Cabbage, chopped

1 Bell pepper, diced

250 gms Green beans, chopped

1 Potato, cubed

1 tsp Mustard seeds

1 tsp Cumin seeds

2 Green Chilis, chopped (optional)

1 sprig of Curry Leaves (optional)

3/4 tsp Coriander powder

1/2 tsp Red Chili powder

Salt

3 tsp Oil

1/2 cup Freshly Grated coconut (optional)

2 sprigs of Cilantro, chopped (optional)

Procedure

• In a pressure cooker, heat oil, add mustard seeds, cumin seeds, curry leaves, green chilies and saute for few seconds
• Add all vegetables - carrots, cabbage, bell pepper, green beans,  and potato. Saute for 3 minutes

• Add coriander powder and red chili powder

• Add 1/2 cup water and adjust salt as per taste
• Pressure cook for 1 or 2 whistles

                                

• Add freshly grated coconut and cilantro
• Serve with puri, chapathi or roti

Tip--

• Any kind of vegetable can be added in this recipe. If you want to exhaust all veggies from your refrigerator, then this recipe would serve best
• Also, onion can be added. But I have not used in this recipe

Kadalekayi Usli

Raw peanuts seasoned with mustard seeds, green chilies, curry leaves, asafoetida and cilantro. This recipe is a great evening snack.

Raw peanuts are moist  and raw Indian peanuts are available in Indian grocery stores. 

Ingredients

1 kg Raw Peanuts

1 tsp Mustard Seeds

1/4 tsp Asafoetida

5 Green chilies, finely chopped

2 sprigs of Curry Leaves

1 Onion, finely chopped

5 sprigs of Cilantro, finely chopped

Salt

3 tsp Oil

Method

• Wash and boil raw peanuts in a pressure cooker with a little salt. Pressure cook up to 2 whistles

• Drain and de-shell peanuts

• In a preheated pan, add oil, mustard seeds, asafoetida, green chilies and curry leaves. Saute for a minute

• Add onions. Saute until onions turn transparent

• Add de-shelled peanuts and adjust salt as per taste

• Add cilantro 
• Serve with a cup of tea

Tip--

• The first two steps can be prepared in advance and can be stored in an air tight container in refrigerator

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Kadalekaalu Usali 

Motte Palya | Fried Eggs

Boiled eggs sauteed with taco seasoning. Its a great snack and a very good appetizer. Its rich in proteins. 

Egg yolks can be discarded if you don't use it.

Ingredients

6 Hard boiled eggs, diced

1 Onion, finely chopped

1 clove of Garlic, minced

3 sprigs of Green Onions, finely chopped

1 tsp Taco seasoning

Salt

4 tsp Oil

Procedure

• Heat oil in a pan, add garlic and onions. Saute until onions turn transparent
• Add taco seasoning and salt
• Add hard boiled eggs and toss in high heat setting. And fry for 2 minutes
• Turn off flame and add green onions

Tip-

•  If you don't have taco seasoning then you can use combination of - 1/2 tsp  Cayenne pepper, 1/2 tsp red chili powder, 1/2 tsp cumin powder, 2 tsp coriander powder, 1 tsp smoked paprika, 1 tsp oregano, and salt