Sunday 16 August 2020

Cabbage Sanna Idlies-Spicy steamed cabbage cakes

This is one of my favourite spicy idli  recipe using cabbage and onion and after so many trials Iam satisfied with this recipe.The use of sona masoori rice instead of dosa rice would be the key!!.The batter should be perfectly blended and it should be on the coarser side.These idlies can be enjoyed as a snack too,but beware as the spice levels may take toll of your tummy.Traditionally they were made weaving tiny baskets made of jackfruit leaves called 'Khotto'and hence called 'sanna khotto' where sanna means small and khotto meaning the weaved jackfruit leaf baskets.I have used idli moulds instead and called them sanna idlies.The baskets should be carefully weaved with no gaps as it results in loss of moisture in form of dripping.I prefer making idlies over khottos due to unavailability of leaves and foolproof weaving as well.Here you go with the instructions below.

Rice(sona masoori)               1cup
Tuvar daal                                 2/3 cup
Red chillies(roasted)             7-8
Tamarind                                   cherry sized(soak in warm water and make pulp)
Salt                                                to taste
Fresh/frozen coconut            1/2 cup or little more
Cabbage Shreddings             1cup
Onion(chopped fine)             1 large
Oil                                                 just to grease the idli plates/moulds
  • Wash and soak rice and daal for atleast 2-3 hours.
  • Take a blending jar add the roasted chillies,salt,coconut and tamarind.
  • Pulse it to make a coarse paste.
  • Add drained rice+daal and blend to form a coarse paste adding little water as required.
  • The texture should be like rava idli batter.
  • Transfer into a mixing bowl.
  • Add cabbage and onion and give a nice stir.
  • Rest it for 30 minutes as both cabbage and onion wilt and also give out some moisture.
  • Prepare the idli steamer filled with required amount of water and heat it up and grease the idli plates/moulds with oil of your choice.
  • Pour a ladleful of batter into the greased plate and steam for 15-20 minutes.
  • Tastes heavenly when served hot drizzled with coconut oil(thats a must) with rice and dali thoy or rasam or even any sarupkaris(refer this blog for variants)

Wednesday 7 November 2018

Magge Thambur(split pigeon peas and cucumber seasoned with spices)

This is a variation of dali thoy with addition of cucumber chunks and a slight variation in the seasoning as well.It serves as a comfort meal.The cucumber chunks quantity can be more if you have a liking towards it.
"Magge" refers to sambar /madras/malabar cucumber.

Tuvar daal                         1/2 cup
Salt                                       a pinch
Turmeric powder             1/4tsp

Other Ingredients:
Cucumber Chunks         1cup(peeled and diced)
Salt                                      to taste
Green chilli                      1

For seasoning:
Ghee                                   1tsp
Oil                                       2 tsp
Mustard seeds              1tsp
Jeera(cumin)                1/2 tsp
Urad daal                       1/2tsp
Red chillies                    2-3
Asafoetida                     1/4tsp
Curry leaves                 8-10


  • Wash and rinse the daal in couple of changes of water.
  • Soak it in the cooker itself adding 1-1.5cup of water for about 30-40 minutes(which helps in faster cooking)
  • Place the cucumber chunks in a bowl  by mixing little salt covering with a lid along with the daal.
  • Pressure cook for one whistle,then cook for five minutes on low flame and turn off the flame.
  • Once the pressure releases transfer the contents into a soup pot,add salt and green chilli by slitting it and bring to a good boil adding additional water if required to get a pouring consistency.
  • The texture is like that of any daal.
  • Keep stirring at  intervals as it may stick to the bottom of the pot.
  • Prepare the seasoning by heating oil in a small pan with the contents mentioned and drop into the cooked daal.
  • Simmer for a couple of minutes and then switch off the flame.
  • Serve it with hot rice.

Thursday 6 September 2018

Mango Menaskai-Sweet Sour And Spicy Mango Curry

Come summer and it is time to relish mangoes either raw or ripe.Here is a dish prepared using mangoes that are just beginning to ripe.this gravy /curry tastes heaven when served with rice.It also serves as an accompaniment with dosa(to be honest,not my choice).It is a must try recipe by one and all during summer when mangoes are in abundance.Any variety of mango may be used but the totapuri variety will be the best choice if available.

Raw mango                          1 large(totapuri * will be the best choice)
Jaggery                                  1tsp
Salt                                          1 tsp
Turmeric powder               1/4 tsp
Chilli powder                      1/4 tsp

For the masala:
Byadagi chillies                   6
Guntur chillies                      1-2
Coriander seeds                    2tsp
Urad daal                                2tsp
Jeera                                         1/2 tsp
Methi seeds                             1/2 tsp
Sesame(til) seeds                  2tsp
Grated coconut                     3-4 tbsp (preferably dry variety)
Oil                                               just enough for roasting the ingredients

For tempering:
Mustard seeds                       1 tsp
Curry leaves                           a few
Urad daal                                1/2 tsp
Oil                                              1 tbsp


  • Wash and chop the mangoes into big chunks.
  • In a vessel take the mango pieces,to this add salt,jaggery ,chilli powder and water(enough to boil).
  • cook till the mangoes are tender enough.Overcooking will make the mango chunks mushy which is not desirable.

  • Meanwhile prepare the masala by heating up a small pan with little oil on a medium flame with chilies to crisp and coconut to light golden.
  • Put the roasted chillies and coconut into the blending jar.
  • Roast remaining  ingredients one by one (except sesame seeds)till the aroma of it is felt.Set these on a plate.
  • Finally roast the sesame seeds till it crackles.
  • While blending,first blend coconut and chillies adding little water.
  • then add the raosted spices and blend some more.
  • add required water and finally add the sesame seeds and blend some more
  • The consistency need not be very smooth,it should be slightly coarse.

  • Add the prepared masala to the cooked mangoes.
  • adjust the consistency(curry consistency) adding required water,also check for the taste.Add salt and jaggery to suit your needs
  • Bring to a good boil.
  • Prepare the seasoning and drop it into the gravy.
  • cook for further 2-3 minutes.
  • The mangoes should be slightly ripe yet firm.
  • Sesame seeds could be white or black,difference would be the colour of the masala.I have used black sesame.
*Totapuri mango
below pic shows the mango totapuri

Thursday 19 July 2018

Sago Rava Idlies/Steamed Rice Rava and Tapioca pearl Idlies

Here is an interesting and easy recipe of idly that i came across which needs no soaking or blending.Just wash and soak idly rava(cream of rice) and sago pearls in curds.The final outcome is similar to rava idlies.I have already prepared it twice and everybody at home liked it to the core.It is a perfect breakfast for weekends.Do try it out and trust me you will love it!!!

Sago/sabudana                       1/2 cup
Idly rava                                    1 cup
Curd                                             1 cup
Salt                                               to taste
chana daal                                 1-2 tbsp.
water                                            3/4cup

For tempering:
Ghee/clarified butter              2tsp
Mustard seeds                           1tsp
Cashew nuts                               1tbsp
Grated ginger                            1tsp
Green chilli(minced)              1

For garnish:
Fresh coriander
 finely chopped                       2tbsp(or even more)
Grated carrot                          1tbsp(optional)
Eno fruit salt                           1/2-3/4 tsp

  • Take a large mixing bowl and add idly rava.
  • Add water and wash it carefully discarding the water
  • Once drained add salt,sago pearls and curd and mix well
  • cover and keep aside.I have used the tiny variety of sago pearls
  • After a while it becomes stiff,add 3/4 cup water and mix well(I added only 3/4 cup,depends how much does the  rava and sago absorb moisture)
  • The consistency should be that of idly,rava idli batter
  • Cover and let it ferment overnight.

Time for preparing idlis:
  • The next day check the batter for consistency(I have not added any extra water)
  • Grease the idli moulds with ghee and bring  the steam pot filled with required water to boil.
  • In a small pan heat ghee and do the tempering with the mentioned ingredients.
  • Drop the tempering into the sago rava batter.
  • Add finely chopped coriander leaves and grated carrots. 
  • Add eno fruit salt and give a nice whisk.
  • The batter begins to bubble a bit as eno begins its reaction.
  • Pour a ladleful of batter into the greased moulds and steam for 10-15 minutes.
  • Serve with any chutney of your choice or even sambhar.
  • Links shared below for chutney and sambhar
  • coriander &coconut chutney,sambhar

Thursday 15 March 2018

Piyava(Onion) Ghashi

This is one of the easiest, tastiest and traditional gravy native to konkani cuisine which anyone can prepare with minimal ingredients easily available in the kitchen.The taste will be best when paired with pathrado(colocasia leaves steamed rolls).The sliced rolls may be even dunked in the gravy just like koftas which will also taste heavenly and known 'ghashi pathrado',and non onion lovers may season the gravy with mustard seeds,curry leaves and asafoetida/hing skipping onions altogether.
I had totally forgotten about this gravy as i had not prepared it for ages.Had a box of colocasia rolls and was thinking about something to go with rice for an afternoon lunch and this was the one that flashed!!! otherwise would have been usual daalithoy or rasam.

Fresh grated coconut                   1 cup
Roasted red chillies                     4 bydagi or Kashmiri and 3 guntur
Salt                                                     to taste
Tamarind                                        size of a chickpea
Onion finely chopped                 1/2cup
Oil                                                       1tbsp(preferably coconut)

  • In a blending jar take red chillies,tamarind and salt and just blend it once so that chillies are coarse.
  • Add in the coconut gratings and with required amount of water blend it to form a smooth and fine paste.
  • Transfer this into a soup pot.
  • Add required water to get curry consistency and bring to a nice boil and then cook for 5-10 mintues on sim flame.
  • Take a small seasoning pan with oil and heat it up
  • Add the finely chopped onions and roast it turns golden brown(had to be done on a medium low flame)
  • Drop this into the pot of gravy.
  • Tastes best with rice and Pathrado

Thursday 15 February 2018

Sambarpalli Thambli/Country Borage Cold Soup

This is a very simple yet very healthy and tasty accompaniment to go with rice,and i bet you will have to cook a little extra rice than usual as it is quite appetizing and delicious.Thambli or thambali/thambuli is a cold dish prepared by roasting spices,herb(in this case) and coconut and blending like a chutney then mixing up with buttermilk/curd tempered with oil or few varieties where nothing is roasted except red chillies and then drizzling with coconut oil on top.There are umpteen varieties of thamblis available accross coastal karnataka and this is one such kind.I have already posted a kadi recipe using this herb before in this blog.

Sambarpalli leaves                              10-12
Green chilli                                             1  
Fresh grated coconut                         1/2 cup
Jeera/Cumin seeds                              1tsp
Black peppercorns                              1/2- 3/4tsp
Oil(for roasting)                                   1tsp
Salt                                                            to taste
Water                                                       as required for blending
Curd/Buttermilk                                  1/2 cup(apprx)or more or as required 

For tempering:
Oil                                                              1tsp
Ghee/clarified butter                        1tsp
Mustard seeds                                      1tsp
Curry leaves                                         8-10

  • Wash the leaves and dab it with a washcloth.
  • In a small pan heat a tsp of oil and on medium heat roast peppercorns,once they begin popping up add jeera and roast it till a nice aroma is felt.
  • Now add the green chilli and saute for 30 seconds followed by the leaves(just tear it into pieces) and roast till it wilts.
  • Add the fresh coconut and saute for about a minute,add salt and switch off the heat.
  • When it is cool,transfer into a blending jar and grind it to form a smooth paste, adding required amount of water.Thambli is almost ready.
  • Transfer into a bowl .
  • Prepare the tempering in a small pan and pour it over the thambli.
  • Mix well beaten curds or buttermilk whichever is available(say about 1/2 cup) to the thambli to get the desired consistency.
  • If you like it sour then use sour curds/buttermilk.I have used moderate one.

Since this dish is not boiled later consume it immediately,and leftover if any may be refrigerated.
If you like it more spicy increase the amount of chilli and peppercorns

Monday 29 January 2018

Ashgourd peel subzi

The name tag of this dish may sound weird as it is made with peels of ashgourd which otherwise would have gone into trash.The only care to be taken here while using it is to scrape the white ash like substance present on the peel as it has a pungent flavour and a shell like texture.If ashgourd chunks are used to prepare sasam(refer this blog for kuvale Sasam)then this subzi can be paired to form a complete meal!!!

To be pressure cooked:
Ashgourd peels Chopped(into tiny pieces)             2 cups
Red chilli powder                                                              1/4 tsp
Salt                                                                                         3/4 tsp
Jaggery                                                                                1/2 tsp(or as per taste)
Turmeric powder                                                            1/4tsp
Tamarind                                                                           size of a chickpea
Water                                                                                   3/4 cup

For Masala:
Red chilli(byadagi variety)                                       1
Fresh grated coconut                                                   2tbsp
Mustard seeds                                                                1/4 tsp

For Tempering:
Oil                                                                                         2-3tsp
Mustard seeds                                                                 3/4 tsp
Jeera/cumin seeds                                                        1/4tsp
Urad daal                                                                          1/2 tsp
Curry leaves                                                                     5-6


  • While chopping pumpkin for any curry cut the peel part into thicker ones.
  • Scrape the peel with rubbing knife on it so that the ash like substance gets off.Try to scrape off as much as possible.
  • Then chop them into tiny bits,rinse in water.
  • Take a pressure cooker and add all the mentioned ingredients above and cook for 3 whistles.
  • Once cooled down drain the cooked contents in a colander and reserve water.
  • in a blending jar prepare a coarse masala adding little reserved water if necessary.
  • Heat a kadai with oil then add mustard seeds, once the crackling stops add jeera followed by urad daal,roast till golden,toss in the curry leaves.
  • Add the prepared masala and saute for 3-4 minutes sauteeing continuously till the raw flavour fades away.
  • Add the cooked peels and mix till it incorporates with the masala.
  • Check the taste and add salt,jaggery if needed .
  • Add very little water(reserved) and cook covering with a lid for about 5-7 minutes.
  • The texture should be absolutely dry.
 Below is the collage in the making of this dish