Showing posts with label South Canara Cuisine. Show all posts
Showing posts with label South Canara Cuisine. Show all posts

Jan 29, 2014

Methi Tomato Pappu


Methi tomato pappu is a lentil based Andhra curry and heart warming dish. This dal is loaded with moong dal, fenugreek leaves and tomato. 

This recipe is so versatile that it can be either served as a lentil soup or with rice and chapathi. It can be prepared in just no time in about 15- 20 minutes. 

Fenugreek leaves has many health benefits. It helps to reduce LDL-Cholesterol, triglyceride and high blood sugar levels in diabetics. On the other hand, moong dal is a super food for weight loss and detoxifies the body.


Ingredients

1 cup Moong dal
1 bunch of Fenugreek leaves, (keep only leaves, discard stem)
1 Tomato
1/2 tsp Lemon juice (optional)
Salt

For tempering~
2 tsp Ghee
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Fenugreek seeds
3 Green Chilies, slit lengthwise
A sprig of Curry leaves

Method

  • Pressure cook moong dal, fenugreek leaves and tomato with 3 cups of water

  • Heat ghee in a pan. Add mustard seeds, cumin seeds, fenugreek seeds, green chilies and curry leaves. When it starts to sizzle, pour the season on top of cooked dal

  • Season with salt and add lemon juice
  • Serve hot



Sep 16, 2013

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