ಕುಂಬಳಕಾಯಿ ಪಲ್ಯ | Pumpkin Playa South Indian Style

This recipe is extremely nutritious and helps to keep body warm during winter months. Pumpkins have a long shelf life which makes it easy to store during cold season. 

Sautéed pumpkins is good for gestational diabetic mothers , postpartum and kids. 

 

Ingredients 

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250 gms Yellow Pumpkin (skin on & cut into thin pieces)

2 tsp Oil

1/2 tsp Mustard Seeds

4 Green Chilies (cut lengthwise)

1 small Onion (thinly chopped)

1/4 tsp Turmeric powder 

3 tsp Desiccated Coconut Powder 

Salt per taste

Cilantro for garnish 

Method

———

1. Heat oil on a heavy bottomed utensil

2. When oil is smoky hot, add the tempering with mustard seeds. When it starts to splutter, add Curry leaves, green chilies and onions. Sauté until onions softens

3. Add turmeric powder and sauté for few seconds until color from turmeric powder is infused in oil

4. Add pumpkin and mix well. Cover the pot and cook for 8-10 mins until pumpkin softens to fork tender. Sauté occasionally without mashing pumpkin 

5. Add salt , coconut powder and mix well. Cook for 2 mins

6. Garnish with cilantro 

7. Serve as an accompaniment with rice varieties , Chapati etc. 

Heerekayi Palya In North Karnataka Style

Ingredients

———————

400gm Ridge Gourd (peeled & thinly sliced)

1/2 tsp cumin seeds

1/2 tsp Mustard seeds

1 tsp Channa Dal

3 tsp oil

1 small Onion (finely chopped)

5 Green chilies (cut lengthwise)

1/4 tsp Turmeric powder

Salt

1/2 cup Peanuts 

Method

————-

1) dry roast peanuts on a heavy bottomed pan until it turns light brown in color. Then set aside and allow it too cool

2) heat oil in the same pan. Add mustard seeds, cumin seeds and Channa dal. Wait until it starts to splutter

3) then add onions and green chilies. Sauté until it starts to turn translucent 

4) then add turmeric powder. Mix well until the color of turmeric powder is infused in oil

5) then add ridge gourd and mix well. Cover the pot and cook under low heat. Allow the vegetable to cook in it own moisture for atleast 15 to 20 min with stirring occasionally 

6)add salt to taste

7) after vegetable is completely cooked, add the peanuts and mix well until all ingredients are well combined. Cook in low heat for 2 mins and it is ready to be served

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 

Ingredients

—————-

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

Salt

3/4 cup water

For tempering

1 tsp oil

1/2 tsp Mustard seeds

A sprig of Curry Leaves

Method

———-

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.

Ingredients 

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

Method

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

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-

Ingredients

—————

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)

Method

———-

• 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.

Shrikhand

Ingredients

——————

500 ml Yogurt made from whole milk

3/4 cup Powdered Sugar

1/4 tsp Cardamom Powder

Few strands of saffron

Mint leaves

Method

————

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.

Senai Kizhangu Fry | Eddos Tawa Fry

Ingredients

250 gms Eddos 

2 tsp Rice Flour

1 tsp Chili powder

Salt per taste

1/4 tsp Turmeric powder

Oil for Pan frying

Method

• Cook eddos in a pressure cooker with water upto 2 whistling sounds
• After eddos has cook, drain water and peel the skin. Slice each root into small discs and set aside
• In a separate bowl, mix together rice flour, chili powder, salt and turmeric powder. Add 4 tsp of water and make a smooth paste
• Take a small portion of the spice paste and apply it on sliced eddos. Repeat the process for remaining eddos
• Heat oil in a pan. Add 2 tsp of oil. When oil is smoky hot, place eddos on pan and fry on both the sides. It take 2 minutes on each side on medium-low setting. Add more oil to make it crispy
• Serve hot