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

Black beans Spicy Daal/Kaali chawli sarupkari

This is a variety of bean popular in Udupi district.When cooked it gives a blackish colour and also little thick texture to the dish.Locally it is known as Kaali chawli(Konkani) which means black beans.The beans resemble urad/black gram but are slightly bigger in size.So far i have posted sarupkari's of horsegram,green gram,rajma and here is one more addition to the list which is simple to prepare and tasty too!!.This particular sarupkari is made adding jackfruit seeds which definitely enhances the taste.

Ingredients:
Black chawli
(black beans)              1/2 cup
Jackfruit seeds             8-10

For tempering:
Garlic flakes                  6-8
Red chillies                    3-4
Oil                                     1tbsp
Other ingredients:
Water                             for pressure cooking(about 2-2.5cups)
salt                                  to taste

Method:

• Soak the beans for 8-10 hours
• Crush the jackfruit seeds and remove the thin peel
• Rinse the soaked beans well as it may have sand or mud particles and transfer into a pressure cooker along with the crushed jackfruit seeds.
• Add about 2-2.5 cups of water and bring it to a boil adding the weight(whistle) to the cooker
• When the first whistle is about to start turn the flame to sim and cook for 20 minutes(dont count the blowing whistles)
• After 20 minutes switch off the flame.
• When the pressure is completely gone transfer the contents into a soup pot(beans should be soft)
• Add salt to taste and bring to boil.
• Add water if it is too thick and continue boiling.
• Crush the garlic flakes and break chillies into 2-3 pieces.
• Meanwhile prepare the seasoning by heating up oil in a small pan.
• Add the crushed garlic and roast on medium flame till light golden and now add the broken chillies and roast further til both turn golden
• Pour this over the boiling beans.
• Boil another 1-2 minutes
• Tastes good  with white or brown rice.

Note:
Jackfruit seeds are optional as they are seasonal and not available everywhere.

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.

Chapparda Avre/Vaal Papdi Upkari(Subzi)-Sauteed Hyacinth Beans With Spices and Fresh Coconut

A very easy to prepare side dish with hyacinth beans or chapparda avre (Konkani/kannada)that can be had with rice,roti or just as a snackbowl is one more kind of  Konkani side dishes.This variety is even common with most of the south indian counterparts too,may be with a twist in the seasoning part.

Ingredients:
Surti papdi/Chapparda avre
Hyacinth beans                                      250 gms
Salt                                                              to taste
Fresh grated coconut                          2-3tbsp
Asafoetida                                               2 pinches
Turmeric powder(optional)            1/4tsp

For seasoning:
Oil                                                              1tbsp
Red chillies                                             2-3
Mustard seeds                                     1tsp
Urad daal                                              1tsp
Curry leaves(optional)                   5-6

Method:

• Wash the beans thoroughly with water and drain in a colander
• Snap the tip ends to take out the fibre on both sides just like you do with any legumes.
• Chop into desired size pieces.
• Heat oil in a wok and toss in the red chillies(broken into pieces),once they change colour add the mustard seeds and wait till the crackling stops
• Add urad daal ,once they are light brown add the curry leaves and chopped beans and stir on high heat for about a minute.
• Add salt,turmeric powder and about 1/4 cup of water and bring to boil,cover with a lid and lower the flame.
• Cook for about 5-8 minutes
• Add asafoetida and fresh coconut and give a nice stir,it would become tender by now as this beans cooks very fast.
• Cook for another 5 minutes covered sprinkling little water if it is too dry as to avoid burnt flavour.
• Switch off the flame
• Serve with rice or roti with any variety of daal

 

Mushroom potato saung

This is traditional curry prepared by GSB community of south canara.Usually it is prepared using potato and onion but here i have used mushrooms in addition.It tastes heavenly with rice,neer dosa ,shevai(rice noodles)and so on.I have used ground masala by roasting coconut and spices which gives it a little thick consistency,else can be prepared using chilli powder and skipping coconut altogether.

Ingredients:
Mushrooms                  100gms
Potato(boiled)            1 nos(large),cubed
Onion                              2 nos (large)sliced
Tomato                           1 nos(large)
Green peas,boiled     2tbsp(optional)
Salt                                   to taste

For masala:
Fresh coconut              2tbsp
Byadagi chillies          8-10
Guntur chilles              2-3
Coriander/
dhania seeds                1/4tsp
Tamarind                      chickpea size,soaked in water or use pulp if already having

Other ingredients:
Oil                                     1tbsp +1/2 tsp for roasting the masala
Mustard seeds            3/4 tsp
curry leaves                 5-6
Asafoetida/hing        a pinch
Turmeric/haldi          1/4tsp

Method:

• Heat little oil in a kadai/wok and roast coconut gratings,chillies,dhania seeds on a medium low flame till coconut becomes light brown.switch off  and let it to cool.
• Transfer the roasted ingredients into a blending jar along with tamarind and blend to form a smooth thick paste adding required amount of water.
• Wash and wipe mushrooms,tomatoes and chop mushroom into quarters and tomatoes into medium pieces.
• Slice onions into medium pieces.
• Heat oil in the same wok and add mustard seeds,once the crackling stops add curry leaves and sliced onions and saute till it becomes pale.
• Add turmeric, asafoetida ,mushrooms,tomatoes and saute.
• Add cooked peas and potatoes and give a nice stir.
• Add 1/2 cup water,salt to taste and boil well covered on a medium flame for few minutes till mushrooms are a little tender.
• Add the prepared paste required additional water.This is a curry and should have a gravy consistency so add water accordingly.
• Boil for some more time,can add fresh chopped coriander whis is optional.
• After a while the curry becomes thick,boil adding water to maintain the texture.
• Tastes best when served with white/red boiled rice or with panpolo/neer dosa,rice noodles and so on...

Red Thai Curry

This is a very nice and tasty curry prepared using fresh vegetables,spices and coconut milk when served with either plain rice or any kind of fried rice.It truly tastes heaven and also gives a restaurant feeling but of course healthy as home cooked food is always the best.

Ingredients:
Spring Onion                                2-3nos(chopped)
Baby corn                                      4-5nos(cut into fingers)
Cauliflower/
broccoli florets                            1cup
Carrot(sliced)                               1/2cup(1" fingers)
Oil                                                     4-5 tsp

For paste:
Red chillies
(byadagi variety)                        5nos
Onion(s)                                          1nos
Garlic flakes,peeled                   8 flakes
Ginger,fresh& chopped            1tsp
Black peppercorn                       4-5 nos
Coriander seeds                          2tsp
Cumin seeds                                 1/2tsp
Soy sauce                                      1/2tsp
Lime juice                                     1tsp
Jaggery                                          1/2tsp
Salt                                                 to taste

Other Ingredients:
Fresh grated coconut            1cup(tender variety)
Rice flour                                    1tsp
Basil leaves                               3-4(fresh or dried)
Lemon grass                             3-4 pieces(1" pieces)

Method:

• Boil red chillies with little water,cover and set it aside.
• Blend coconut using about 1-1..5 cup of water in batches and extract milk,to this add rice flour and give a nice whisk.
• In a blending jar take the red chillies(drain the water)and blend coarsely,add all the ingredients mentioned for paste and prepare a smooth paste adding required amount of water.
• Heat a skillet and add the sliced carrot,baby corns drizzling a little water.Cover and cook for2-3minutes,once tender add the cauliflower/broccoli florets and a tsp of oil and saute for 2-3 minutes adding a dash of salt.Cover and cook for another 2 minutes,let stand for few minutes.
• Set the sauteed vegetables on a plate.
• Heat the same skillet used for sauteeing vegetables with 2-3 tsp of oil and saute chopped spring onions for couple of minutes.
• Add the prepared red paste and saute on low flame for 5-7 minutes stirring in between.
• Now add the sauteed veggies,salt to taste,jaggery,coconut milk,basil leaves,lemon grass,add water if the gravy becomes too thick.\
• Cover with a lid and cook on a low flame for 5-7minutes.
• Serve with white or boiled rice or noodles.

Try serving this curry with Vegetable Fried rice from this blog.

Vaali Ambat-Spinach and Cucumber cooked in a Spicy coconut sauce and Seasoned with onions

I have already posted a couple of ambat recipes before  in this blog whereas each combination has a peculiar taste.'Vaali' is the Konkani term of the spinach and ambat means a type of gravy.This curry is native to Mangalore-udupi belt and prepared by GSB Konkani community and tastes heavenly when served with white rice and heavenliest with red boiled rice. 

Ingredients:
Spinach(Malabar variety)
(washed and chopped)
also a few tender stems                            3cups
Cucumber(mangalore/madras)
chunks(peeled)                                             1cup
Tuvar daal,cooked
(split pigeon peas)                                       1/4 cup
Onion(L)finely chopped                            1 nos(reserve 2tbsp for seasoning)
Turmeric powder/haldi                            1/4tsp
Jaggery                                                            1/4tsp
Salt                                                                     to taste

For masala:
Fresh grated coconut                                1/2cup
Roasted red chillies                                   3-4
Tamarind                                                       size of a peanut

For seasoning :
Oil                                                                      1tbsp

Method:

• Pressure cook spinach leaves along with its tender stems,cucumber chunks,chopped onion along with turmeric and a dash of salt  adding 2cups of water to just 1 whistle then cook on a low flame for 2-3 minutes.
• Tansfer the pressure cooked contents into a soup pot.
• Take out a little water and use it for preparing masala and texture adjustments
• Add salt to taste,cooked daal and jaggery and bring to boil.
• Meanwhile prepare a smooth masala paste with the mentioned ingredients.
• Add this masala paste to the soup pot and boil some more adding required amount of water to get a gravy consistency.
• In a small seasoning pan heat the oil and roast the reserved onions adding a pinch of salt to golden brown and drop into the pot of gravy.
• Boil for one more minute.
• Since the roasted onion is used here,the gravy thickens after sometime.

Note:
Cucumber may be substituted with peeled and cubed raw papaya(the best and authentic combination)or even peeled and cubed chayote chunks.
Similarly spinach(palak) may be substituted instead of Malabar spinach.

Mangalore/Madras/Malabar cucumber-

 

 

Malabar Spinach(vaali)-

 

Kooka Masalo-Chinese Potato/Koorka Dry Subzi

 "Kooka" is a Konkani name for Chinese potato.Other synonyms are Koorka in Malayalam and Sopur Kooka in Kerala Konkani.This vegetable resembles taro root and the cooking process is also similar.The peeling of this vegetable involves  labourious task if peeled directly(usually they are wrapped in jute gunny bags and beaten on ground which enables the peeling process simplified)and even dirties the fingers though the effort is worth it.If boiled and peeled then the job is pretty easy and taste varies in both cases the tastier being the former one.It also has a delicate flavour and are grown in the west coastal states of India.It has a high nutritional value and carb content.
   This is a dry version of this vegetable originally made using potatoes and the recipe belongs to my mother Ms.Anitha Bhat where a masala is prepared whereas my paternal grandmother used sambhar powder and tamarind pulp and a dash of besan/chickpea flour and the dish is quick and equally tasty.

Please look for the picture as to how this vegetable looks like after the recipe instructions below.

Ingredients:

Kook/Chinese potato                       40 nos

Onion (M)                                             2nos

Oil                                                            1tbsp

Salt                                                          to taste

For masala:

Fresh/dry coconut(grated)          2tbsp

Byadagi chillies                                4-5

Coriander seeds                                1/4tsp

Tamarind                                            size of a chickpea(kabul chana)

Water                                                    to prepare paste

Method:

• Rinse the chinese potato/Kook nicely in several changes of water so as to get rid of all sand and mud particles.
• Pressure cook adding required water(say,1.5cups)for a whistle then lowering the flame and cook further for 10 minutes.
• Soak the tamarind with little warm water and extract pulp
• Meanwhile roast coconut on a low flame to golden but not over roasting  along with red chillies,add dhania seeds and switch off the flame.
• Chop the onions to fine pieces.
• Take the roasted ingredients in a blending jar and grind it dry then add the tamarind pulp and required amount of water to form a smooth paste.
• Check to make sure the kook/chinese potatoes are cooked(similar to arbi/potato),then peel all the skin and chop to bite size pieces and sprinkle some salt over it.
• Heat a pan and add oil and roast onions to light golden.
• Add the prepared paste and saute for 2-3 minutes.
• Add the chopped kook and combine with a slotted spoon till masala gets incorporated well
• Add little water and salt if required.
• Cover and cook on a low flame for 7-8 minutes.

A view of Kooka/Chinese potato-

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.