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.

Ingredients:
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

Method:

• 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.

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.

Ingredients:
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

Method:

• 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.

Note:

• 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

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.

Ingredients:
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

Method:

• 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.

Note:

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

Beans Subzi

This is a dry dish made with tender green beans.This is similar to sukke(a dry konkani style subzi) with a little more extra spices.A great dish to go with rice and daal.The beans may be substituted with boiled potatoes,raw banana etc.,I learnt this from my cousin Pallavi.

Ingredients:
Green beans chopped            2cups
Salt                                               to taste
Turmeric powder                   1/4tsp
Jaggery                                     1/4tsp(optional)
Water                                          1/2 cup 

For the masala:
Fresh grated coconut           1/4cup
Red chillies                               2(increase according to spice level)
Coriander seeds                      1/2tsp
Urad daal                                  1/2tsp
Cumin/jeera                            1/4tsp
Methi seeds                              4-5
Tamarind                                 size of a peanut(soaked in little water and softned)

For tempering:
Oil                                               1tbsp+a little more to roast the spices
Mustard seeds                       1tsp
Urad daal                                1/2tsp
Curry leaves                          5-6

Method:

• Wash the chopped beans and add into a pressure cooker along with salt(1tsp) turmeric ,jaggery(if using) and cook for just one whistle.
• Once done drain the beans and save water for cooking purpose.
• In a pan heat 1/2tsp oil and on a medium flame roast urad daal to golden,set aside 
• Add methi when colour changes add jeera roast a few seconds and add dhania seeds.switch off the flame.tranfer along with roasted urad daal that has been set aside.
• In a small blending jar take the chillies(break into pieces),coconut,tamarind and just pulse it.Add the roasted spices and again blend to form a coarse paste adding very little water(use the pressure cooked one)only if needed.
• Heat a pan with oil and toss in the  mustard seeds,let it crackle and add urad daal and curry leaves,and when daal turns golden add the prepared masala,very little salt(as it is already added while pressure cooking)and saute for 3-4 minutes,
• Add the drained beans,mix well till it coats with the masala.Add very little water if it sticks to the pan.
• Cover and cook for 5-7 minutes on a medium flame.
• Serve as a side dish with rice accompanied with daal.

Gosale Upkari-Ridgegourd/Turai Subzi(with tomatoes)

This is a simple yet very tasty dish prepared using ridgegourd and has no influence of onion or garlic(which can be added if desired).I learnt this one from my dear friend Jaysree who used zucchini instead.Here since ridge gourd is available in abundance I just applied the same method and replaced it in place of Zucchini.I strongly feel the taste of both veggies are similar and may be they all are gourds and has lot of water content."Gosale "is Konkani word for this gourd and this dish is a little different when it comes to the way how it is usually prepared by GSB's
This has lot of dietary fiber ,vitamin C,zinc,iron and low in cholesterol and perfect for weight watchers.


Ingredients:
Ridgegourd(gosale)                                 2nos
Tomato(L)                                                    1nos

For seasoning:
Oil                                                                    2tsp
Mustard seeds                                            1tsp
Jeera(cumin)                                              1/2tsp
Urad daal
(split black gram)                                     1/2tsp
Salt to taste
Fresh grated coconut                              1tbsp
Red chilli powder                                      3/4tsp
Turmeric(haldi)powder                        1/4tsp

Method:

• Peel off the thick skin of ridgegourd,wash it thoroughly.
• Now dice into thin semicircles.(the qty i used was full in a 700ml amul icecream container)
• Wash and chop tomato into pieces.
• Heat oil in a pan and toss the mustard,once the crackling of mustard ends add jeera,saute for 10 secs,add urad daal and saute till colour changes lighlty.
• Add the chopped tomatoes and saute on medium heat till pulpy.
• Put in the red chilli powder,haldi and saute ofr 20 secs followed bu fresh coconut,give a stir.
• Add the diced ridgegourd,salt to taste and saute on high heat for 30 seconds.
• Turning the heat to low cook covered till the ridgegourd pieces are done.ie., when pierced with a spoon cuts easily
• No need to use water in this dish as ridgegourd gives out lot of water once salt is added.

 

 

Batate Humman-Potatoes in Coconut Gravy with The Flavour Of Asafoetida

"Humman" means a gravy that has the basic masala but it is seasoned with raw coconut oil rather than tempering and the key flavour is of Asafoetida(hing)This is a signature Konkani curry that has no onion,garlic added but the flavour of asafoetida and raw coconut oil make it lipsmacking.This curry can also be served with neerdosa,shevai(steamed rice noodles),dosa etc
For fish lovers itseems if potatoes are substituted with shrimp/prawns and the number of chillies increased for spiceness will make a delicious curry..
So fish lovers may try that version too!!
Ingredients:
Boiled potatoes(M)                          3 nos
Salt                                                         to taste
Water                                                    as required to prepare
                                                                 masala and cooking the curry
For masala:
Fresh grated coconut                     3/4cup
Roasted red chillies                        4-5(combine byadagi for a nice colour)
Tamarind                                            size of a small berry

For Seasoning:
Coconut oil                                       2tsp
Hing extract                                    a few drops(or use powder)

Method:

• Peel the boiled potatoes and dice into chunks.
• Take the chunks with about 1.5cups of water in a soup pot/vessel,add salt as per taste requirements and bring to boil.
• With the back of the laddle just crush a few potatoes just like that.
• Meanwhile assemble the ingredients of masala in a blending jar and prepare a smooth paste adding required water.
• Add the prepared masala to the boiling potatoes and do the texture adjustments.
• Once the masala begins to boil add the hing extract and boil for few more minutes till the raw flavour of blended masala fades,say for 5-7 minutes on medium heat.
• Add the coconut oil on top of the gravy,boil for a further one minute and switch off the heat.
• Best served with white,red rice,neer dosa,Shevai(steamed rice noodles)and so on..