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.

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.

Ingredients:
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)

Method:

• 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

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...

Mixed Vegetable Sagu-Mixed Vegetables Cooked In A Coconut Based Sauce with Spices :)

Here is an interesting recipe made with a combination of vegetables cooked with a masala prepared with coconut and other spices.This is a  common and versatile dish among the Kannadigas.There are umpteen number of recipes for this particular dish.Ihave followed my own method which was a nice one.This sagu tastes so good that it serves as  a perfect accompaniment with dosa,rava idli,poori,rotis,etc.and even good with plain white rice.

Ingredients:

Vegetables-

Cauliflower florets               1.5cups

Boiled/cubed potatoes        1/2cup

Fresh/frozen peas                 1/4cup

Carrots,cubed                         1/4cup

For Masala:

Fresh/frozen coconut           1/2cup

Green chillies                           2-3

Ginger(chopped)                    1/4tsp

Garlic(chopped)                     1/4tsp

Oni opped)                               2tbsp

Black pe  orns                          1/2tsp

Cinnamon                                 a small piece

Poppy seeds                             1/2tsp

Cloves                                         2-3

Cashewnuts                              1tbsp

Roasted gram                          1tbsp

Coriander leaves                    4-5sprigs

Tamarind                                   size of a peanut

 
For seasoning:

Mustard seeds                         1/2tsp

Curry leaves                            4-6

Chopped onion                       1/2cup

Chopped tomato(M)            1 nos

Turmeric(haldi)                    1/2tsp

Oil                                               1tbsp+1tsp

Salt                                             to taste

Method:

• Boil carrots and peas first in a pot adding water,once tender add the cauliflower florets and cook for 5 more minutes sprinkling salt.Cover a nd set
• it aside.
• Heat 1tsp oil in a wok/kadai and add cinnamon,cloves,poppy seeds,cashewnuts and roasted gram and saute for few seconds till colour changes slightly.
• Add slit green chillies,chopped ginger,garlic and onion and saute for another 1 minute.
• Add grated coconut,coriader leaves(chop roughly),saute for 30 more seconds,add tamarind and switch off the flame.
• When the roasted ingredients are completely cooled take this in a blending jar and pulse it dry first,then blend to smooth chutney consistency adding
• required amount of water.
• In the same wok/kadai heat 1 tbsp oil and add mustard,once crackling stops add curry leaves and onion and saute till becomes translucent.
• Add chopped tomatoes ,sprinkle little salt,aslo add turmeric powder(haldi)and saute till tomatoes are mushy.
• Now add the boiled vegetables(reserve water/stock,use for texture adjustments later),additional salt to taste,little water from the reserved stock
• and bring to a nice boil.
• Add the prepared masala and cook for another 5-7minutes.Do the adjustments with the consistency(should be like kurma or any othet coconut based curry
• texture)

Serve with poori,chapathi,rava idli,etc., garnished with fresh chopped coriander/cilantro.
 

Note:

Any combination of vegetables may be used(2-3 varieties also make a good combo)

 

Carrot and Cucumber Kosambari-Carrot and Cucumber Salad

This is a simple and yummy salad that can be prepared in no time as the ingredients are easily available at home.A perfect way to beat the heat and also boost up health or as an add-on to a wonderful spread.

Ingredients:

Split green gram daal(moong daal)                        2 tsp

Tender cucumber

(chopped into small squares)                                    1/2cup

Carrot(peeled,grated)                                                  1 nos

Green chilli(chopped)                                                  1 nos

Salt                                                                                      to taste

Lime juice                                                                         to taste

Fresh chopped coriander leaves                             2tsp

 

For tempering:

Oil                                                                                       1tsp

Mustard seeds                                                               1/2tsp

Hing(asafoetida)                                                         2 pinches

Curry leaves                                                                 3-4

Fresh grated coconut                                               1-2tsp

Method:

• Wash and soak daal for 30 minutes,drain out the water.
• Take the soaked daal,grated carrots,chopped cucumberin a bowl.
• Add salt to taste,chopped green chillies and lime juice.
• Give a stir with a spoon.
• In a small seasoning pan heat up the oil,toss in the mustard and let it crackle.
• Add hing,curry leaves,coconut and mix with a spoon.
• Switch off the flame and pour this over the mixed salad.
• Add fresh chopped corainder and mix it up.

 

Seemebadane Mosaru Bajji-Chayote Squash In A Mildly Spiced Yogurt

The term bajji immediately reminds us of any  fritters that are dipped and coated with chickpea flour batter(besan)and then deep fried.This is nothing but a cold salad that can be prepared with vegetables like chayote,cucumber,brinjal,sambhar/Mangalore cucumber,white pumpkin and so on.A raita which is prepared adding a coarse paste of coconut and spices is simply awesome and goes best when served as an accompaniment in any south indian meals or even with rice varieties like tamarind rice(puliyogare),lemon rice etc.,
In this kind of salad if using tomato,onion,cucumber then it need not be boiled whereas other veggies need to be cooked.The recipe credit goes to Ms.Archana Prabhu who is also a food blogger and passionate gardener too !!Thanks dear for this easy and tasty recipe.

Ingredients:
Chayote squash                 1 (chopped,when chopped into small cubes yields abt a cup)
Water                                     1/2cup ,for boiling the squash
Salt                                         to taste
Curds/yogurt                     3/4cup

For the masala:
Fresh grated coconut     1tbsp
Mustard seeds                  1/4tsp
Cumin(jeera)                    1/4tsp
Green chilli                       1

For tempering:
Mustard seeds                 1/4tsp
Asafoetida(hing)           a pinch
Curry leaves                    3-4
Oil                                       1tsp

Method:

• Wash,peel and chop the chayote into small squares discarding the soft seed.
• In a small vessel take the cubed squash along with water and bring to boil.
• Cook on a medium flame till the squash becomes tender.
• Drain and transfer into a bowl,sprinkle salt
• Meanwhile with the help of a small blending jar pulse all the ingredients mentioned in the masala to a coarse consistency,need not add water.
• Once the squash is completely cooled add the prepared masala,curds and mix well.
• In a small seasoning pan heat oil and toss in the mustard followed by curry leaves and then hing.
• Pour this over the mixture which is called mosaru bajji.

 Note:
I have used only 1 green chilli ,yet it was on the spicier side..so adjust according to  suit your spice requirements

A view of the chayote squash-

Bisi Bele Bath:Hot Spicy and Sour Lentil Rice

This is a rice based dish from the State of Karnataka,India.The name Bisi Bele Bath may be translated as hot lentil rice.It involves a process where cooked rice is again cooked with tuvar daal(split pigeon peas),vegetables and a special  prepared masala with tanginess of tamarind and with a hint of jaggery Though it is a long process but worth the effort as the result is a filling and mouth watering one pot dish which makes a meal special.I learnt to make this from my dear sister Anu Pai with slight changes in the masala.

Ingredients:

Rice                                         3/4cup

Tuvar daal                           3/4 cup

Vegetables:

Carrot                                     1

Chayote squash                  1

French beans                       5-6

Green peas                            1/4cup

For Masala:

Fresh/dry coconut             1tbsp

Red chillies                           4byadagi,3guntur(roasted)

Chana daal                           2tsp

Urad daal                              1tsp

Coriander seeds                 4tsp

Cumin seeds                         1/4tsp

Cloves                                     4

Cinnamon                             1 inch piece

Poppy seeds                         1/2tsp

Garlic                                     1 flake(optional)

Black peppercorns           4-5

For seasoning:

Oil                                           2-3tbsp+1tsp apprx for roasting

Mustard seeds                   1tsp

Curry leaves                      5-6

Peanuts                               1tbsp

Asafoetida                         2pinches

Turmeric powder           1/4tsp

Onion(M)chopped         1nos

Tomato(m)Chopped     2nos

Other ingredients:

Salt                                      to taste

Jaggery                             1-2tsp

Tamarind pulp

(thick)                               prepared from a cherry sized ball

Method:

• Prepare rice directly in a vessel or a cooker and set aside(should be soft,like the one we use for regular meals).
• Peel carrot and chayote,remove the fibre from beans,wash and cut the veggies into 1 inch long pieces.
• Wash daal and put in a pressure cooker and in another vessel add the veggies and cook for 3whistles.
• Heat a shallow pan with little oil and roast dhania lightly,set on a plate add chana daal,roast till colour changes and aroma is felt.
• Similarly roast the urad daal too.Also roast the jeera,black pepper and poppy seeds,set on the plate.
• Add little oil and roast the cloves and cinnamon,if roasted chillies are not available in your pantry then roast it till crisp.
• Roast coconut and crushed garlic flake to light golden.
• Let everything cool,transfer the roasted ingredients into a blending jar and blend to form a nice powder.
• Take the powder in a bowl and mix adding little water to form a paste and set aside.
• Heat a heavy bottomed deep pan/Kadai and heat oil.
• Once heated toss in the mustard seeds,followed by curry leaves and then the peanuts,let the nuts get roasted.
• Add the chopped onions,saute to translucent,add turmeric powder,stir and add tomatoes and saute for few minutes.
• Add the pressure cooked veggies(reserve water separately),salt and jaggery to taste,and assafoetida/hing for flavour.
• Add the tamarind extract and cook for 2 minutes.
• Add the masala paste and cook for 2 more minutes.
• Add the cooked daal(mash it,if there is water,reserve it for later adjustments),rice and mix till combines well.
• Pour required reserved water(stock) and let it be of pouring consistency as it gians thickness with time.
• Meanwhile have a taste of it and make necessary adjsutments(should taste taste like rice mixed with sambhar)
• Cover and cook for 10 minutes covered on a low flame.
• Serve topped with little ghee(clarified butter)with some boondi/chips and some raita or plain yogurt.

Note:

• I have cooked rice directly in a pot on stove top by discarding the starch method as it is my usual process,but you may  even pressure cook it.
• The vegetables can be of your choice.Veggies like knol khol(kohlrabi),and avare kaalu(field beans) are typically used by the natives.