Moong Sanna Polo/ Green Gram Savoury Pancakes

Moong Sanna Polo is usually served as an accompaniment to Dal and Rice. Since Dal is never made spicy, the accompaniment is usually on the spicier side. You can adjust the spice level according to preference.

Ingredients :

  • 100 gms Moong/Green gram
  • 50 gms rice
  • 1/2 small coconut grated
  • 10 dry red chillies roasted in a little oil
  • Chickpea size of Hing/asafoetida
  • 1 level tsp Tamarind paste
  • 1 large onion
  • Salt
  • Oil

Method :

Wash and soak the Moong and Rice for eight hours. Grind the coconut, roasted red chillies, tamarind, Hing and salt to a smooth paste. Add the soaked Moong and rice and grind it to a Semolina like consistency. Pour into a bowl. The batter should be of pouring consistency. Add finely chopped onion. Mix well. Heat a tava/Skillet. Pour a ladleful of batter and spread it into a six inch diameter round circle. Drizzle a tsp of oil on it. Roast till the underside of the Sanna polo /pancake turns a nice golden brown. Flip. Drizzle oil again. Roast well. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Pumpkin Elchikeri/ Pumpkin in Coconut Gravy Recipe

Pumpkin Elchikeri is popularly made by the Konkani community of Kerala. A combination of Pumpkin, Split Pigeon peas and a coconut gravy using cracked pepper for flavour make this a unique dish. I like mine slightly sweet, so include a small lump of jaggery while cooking the Pumpkin.

Ingredients :

  • 1/2 kg pumpkin
  • A fistful of Arhar Dal/ Split Pigeon peas
  • 1/4 of a large coconut
  • 1 tsp of pepper
  • 1 tsp Ghee/clarified butter
  • 7 roasted dry red chillies
  • A tsp of tamarind paste
  • A small lump of jaggery
  • Salt
  • 2 tbsps oil
  • 1 tbsp grated coconut
  • 1 tsp mustard
  • 1 tsp jeera
  • 3 sprigs curry leaves
  • A pinch of Haldi/Turmeric

Method :
Wash and pressure cook the Arhar Dal. Churn and keep aside. Chop the pumpkin into slightly larger than bite size pieces. Cook them with salt and jaggery till they are cooked but firm. Heat the Ghee in a pan. Add the pepper and allow it to crackle. Grind the coconut, roasted red chillies, crackled pepper and tamarind to a smooth paste. Drop this paste and the cooked and churned Dal into the cooked pumpkin pieces and boil well. Heat oil. Add the mustard and after it splutters add the jeera. After it crackles add the grated coconut, haldi and toss. Add the curry leaves and roast for a few seconds. Drop the seasoning into the duddya Elchikeri and boil well.

Note : the same can be made using teppal/ triphal/ Sichuan pepper while grinding the Masala. This is not seasoned.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Badanekai Ennegai /Eggplant in Piquant Gravy Recipe

Badanekai Ennegai is a North Karnataka delicacy served with Jolada Rotti / Maize flour Roti or Akki Rotti /Rice flour Roti. It is enjoyed with Chapati too. Tiny Brinjals/Eggplant are slit, stuffed with spices and cooked whole in a fragrant gravy.

Ingredients :

  • 10 small purple Brinjals
  • 2 large onions
  • 2 tbsps roasted peanuts
  • 2 tsps Til/ sesame seeds
  • 2 tsps Chana Dal/Split chickpeas
  • 1 tsp Urad Dal/Split Black Gram
  • 1 tbsp Coriander seeds
  • 1/2 tsp Jeera/Cumin seeds
  • 1/3 tsp Methi/Fenugreek seeds
  • 1/4 coconut grated
  • 10 dry red chillies
  • 1/4 tsp Haldi /Turmeric powder
  • 6 curry leaves
  • 3 heaped tbsps Tamarind paste
  • 1 heaped tsp Jaggery
  • 4 tbsps oil
  • 1 tsp Mustard
  • 1 sprig of curry leaves
  • Salt

Method :
Slit the Brinjal into four keeping the stem intact. Place them in a bowl of water to prevent discolouration. Slice the onions thinly.
Heat a pan. Dry roast the sesame seeds till they splutter and turn a golden brown. Roast the coriander seeds, cumin, Chana Dal, Urad Dal, Methi and the dry red chillies in a tsp of oil to a nice golden brown. Dry roast the coconut to a rich golden brown. Mix all the ingredients, drop in the curry leaves and Haldi and give a quick toss so that all the roasted ingredients blend well. Dry grind the roasted peanuts, sesame seeds and the above roasted ingredients to a fine powder. Add salt, mix well and stuff this powder/ masala into the Brinjals. Heat oil in the pressure cooker. Add the mustard. After it splutters add the curry leaves and sliced onions Roast till they are translucent . Gently place the stuffed brinjals into the cooker and, add the remaining masala, jaggery, tamarind paste and 300 ml of water. Pressure cook to one whistle. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bittergourd and Hogplum /Kararthe Ambadya Ghashi Recipe

This is an authentic Konkani dish which is prepared when Hogplums are in season. Though Tamarind or Tree Sorrel can be used as a souring agent, it is the unique taste of the Hogplum which makes this dish a real delicacy!

Ingredients :

  • 1 medium sized bitter gourd
  • 2 hog plums/ ambado
  • 1/2 a small coconut grated
  • 12 roasted dry red chillies
  • 20 cloves garlic
  • 2 tbsps Coconut oil
  • Salt

Method :

Slice the Bittergourd into bite sized pieces. Crush the Hogplums well. Boil the Bittergourd slices along with the hog plums in a glass of water to which a little salt has been added. Grind coconut and roasted red chillies to a smooth paste and add it to the cooked vegetables. Boil well. Crush the garlic gently. Heat oil in a pan. Add the crushed garlic and roast till they turn a rich golden brown. Drop it into the boiling ghashi. Simmer for a couple of minutes and keep aside for fifteen minutes for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bittergourd /Kararthe Puddi Sagllein Recipe

This is a traditional Konkani preparation which stays good for a couple of days without refrigeration. The Coconut Masala is roasted well, so the final product is semi dry and goes well with both Roti or Dal Rice.

Ingredients :

  • 250gms Bittergourd
  • 1/2 a coconut
  • 2 large onions
  • 12 roasted dry red chillies
  • 1tbsp tamarind paste
  • 2 tbsps coriander seeds
  • 1/4 tsp Methi/ Fenugreek seeds
  • 2 tbsps coconut oil
  • 1 tsp Mustard
  • Salt
  • Oil to fry the Bittergourd

Method :
Wash and chop the Bittergourd extremely fine. Apply salt and keep it aside. The Bittergourd releases water. Squeeze out all the water. Heat oil in a pan. Deep fry the Bittergourd in batches till crisp and brown. Drain and keep aside. Chop the onions fine. In a tsp of oil roast the coriander seeds and Methi to a rich golden brown. Grind the coconut, roasted red chillies, tamarind and the roasted coriander and Methi seeds to a coarse paste using very little water. Heat 2 tbsps Coconut oil in a pan. Add the mustard and after it splutters add the onions. Roast till translucent. Add the fried bitter gourd pieces, the ground paste and salt. Mix well and roast till the preparation turns semi dry.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bittergourd Kismuri Recipe – 2

This is yet another type of fried Bittergourd Kismuri that is made, the difference being that the coconut is ground here along with other condiments. It goes well with Rice or Rotis. Easy to prepare as the Yam can be fried and kept ready before hand!

Ingredients :

  • 250 gms Bittergourd
  • 1/4 of a large coconut grated
  • 9 roasted red chillies
  • 2 tbsps coriander seeds
  • 1tsp Tamarind paste
  • 1 inch piece of ginger
  • 1 large onion chopped fine
  • 1 green chilly
  • Salt
  • 2 tsps Coconut oil
  • Oil for frying the Bittergourd

Method :

Wash the Bittergourd and chop it into extremely small pieces as shown in the picture above. Apply salt and keep aside for ten minutes so that it releases water. . Heat the oil in a pan. Squeeze out all the water from the Bittergourd . Fry it in batches till crisp. Drain on absorbent paper and keep aside. Chop onions fine. Grate the ginger. Chop the chilly fine and crush with a little salt. Grind the coconut, roasted red chillies, coriander seeds, tamarind and ginger to a semi coarse paste with a little water. Tip it into a bowl. Add the chopped onions, crushed green chilly, coconut oil and the fried Bittergourd pieces. Mix well. Allow the Kismuri to stand for half an hour before serving in order to allow the Bittergourd to absorb moisture from the Masala.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bittergourd Kismuri Recipe

Bitter gourd, Fried Yam and Okra are three of the items that are a must have when having live in guests. They come in handy in making a variety of dishes. One can use fried Bittergourd in making a Puddi Sagllein , two varieties of Kismuri and a pickle too. Posting a simple Bittergourd Kismuri today which goes well with Rice and Dal.

Ingredients :

  • 250 gms Bittergourd
  • Onions
  • Coconut
  • 2 tsps Coconut oil
  • 3 green chillies
  • Salt
  • Oil for frying the Bittergourd

Method :

Wash the Bittergourd and snip of both the ends. Chop it into extremely tiny pieces as shown in the above picture. Apply some salt and keep aside for ten minutes. You will notice that it releases water. Heat oil in a pan. Squeeze out the Bittergourd and fry it in batches till crisp. Remove and drain on a kitchen towel. Chop onions the same quantity as the fried Bittergourd . So also the grated coconut. Mince the green chillies. Crush them with a little salt. Mix the grated coconut, chopped onions, crushed green chillies and coconut oil. Mix thoroughly. Add the fried Bittergourd pieces just before serving as they tend to get soggy if mixed earlier. Goes well with hot rice or even with Roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Kootu Curry/ Chickpeas, Raw Banana and Yam in Coconut Masala Recipe

Kootu Curry is an essential part of feasts in Kerala. One may use vegetables of choice along with Black Chickpea though generally Yam and Raw Banana are vegetables of choice. Kootu Curry is a coconut based dish which also calls for a garnish of roasted coconut.

Ingredients :

  • 100 gms Chana/Black Chickpeas
  • 100 gms Yam
  • 1 small raw Banana
  • 1/2 coconut grated
  • 1/2 tsp Chilly powder
  • 1/2 tsp Haldi /Turmeric powder
  • 1/2 tsp pepper powder
  • 1/2 tsp Jeera/Cumin powder
  • 2 green chillies
  • 1 tbsp Coconut oil
  • 1 tsp mustard
  • 1 dry red chilly
  • 2 sprigs curry leaves
  • 4 tbsps grated coconut
  • Salt

Method :

Wash and soak the Chickpeas for 8 hours. Pressure cook with salt till done. Deskin Yam and Raw Banana. Wash and cube them. Boil them in water along with chilly and turmeric powder till done. Grind together coconut, green chillies, pepper and Cumin powder. Tip it into the cooked vegetables along with the cooked Chickpeas. Boil well. Dry roast four tbsps of coconut to a rich brown. Drop it into the Kootu Curry. Heat oil in a pan. Add mustard and after it splutters add the dry red chilly. Toss. Drop in the curry leaves. Toss and pour the seasoning into the Kootu curry. Heat well till all the flavours are infused for about ten minutes.

Copyright © 2018 by Vinaya Prabhu. All rights reserved

Kurukku Kalan Recipe

Kurukku Kaalan differs from the regular Kaalan based on its consistency. It is much thicker than the Kaalan which is of pouring consistency. Prepared in temples and during ‘Sadhya’/feast, it makes use of a generous amount of Curds which is flavoured with roasted Fenugreek seeds and a seasoning of curry leaves, broken red chilly and mustard in Coconut oil.

Ingredients :

  • 1 cup Raw Banana pieces
  • 1 cup Yam/Suran pieces
  • 1 tsp pepper powder
  • 1 tsp Haldi/Turmeric powder
  • 1/2 tsp Chilly powder
  • 500 ml thick curds
  • 1/2 of a small coconut grated
  • 5 green chillies
  • 1/2 tsp Jeera/Cumin seeds
  • 1/4 tsp Methi/Fenugreek seeds
  • 3 sprigs curry leaves
  • 1 broken dry red chilly
  • 1 tbsp Coconut oil
  • 1 tsp Mustard
  • Salt

Method :

Deskin the Yam and the Raw Banana. Wash thoroughly and cube them. Cook them in a glass of water with Pepper powder, Turmeric, salt, chilly powder and a sprig of curry leaves. Grind the coconut, green chillies, Jeera to a smooth paste and pour it into the cooked vegetables. Boil well. Whisk the Curds and drop it into the boiling Kaalan. Dry roast the Methi seeds and powder them. Tip them into the Kaalan. Mix well and keep aside. Heat the Coconut oil in a pan. Add the mustard seeds and after they splutter add a few Methi seeds and the dry red chilly. Toss. Add the remaining curry leaves. Toss and pour the seasoning into the Kaalan. Cover and keep aside for ten minutes for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Pineapple Pachadi Recipe

The term Pachadi refers to a cold preparation. A variety of Pachadi can be made from vegetables and fruits. Posting a Kerala style Pineapple Pachadi today. The sweet, spicy and tangy flavours will leave you asking for more!

Ingredients :

  • 250 gms Pineapple
  • 2 tbsps Jaggery syrup
  • 7 tbsps grated coconut
  • 1 green chilly
  • 1/4 tsp Mustard
  • 1/4 tsp Jeera/Cumin seeds
  • A pinch of Haldi /Turmeric
  • 10 tbsps Curds
  • Salt
  • 1 tbsp Coconut oil
  • 1/2 tsp Mustard
  • 1 dry red chilly
  • 2 sprigs curry leaves

Method :

Chop the pineapple into bite sized pieces. Boil it in a glass of water along with finely chopped green chilly, Turmeric and salt till done. Grind the grated coconut, cumin seeds and 1/4th tsp of mustard to a fine paste. Drop it into the pineapple pieces along with the jaggery syrup and boil thoroughly. Switch off, add the beaten curd to it and mix well. Heat oil in a pan. Add the mustard and after it splutters add the broken red chilly. Toss. Add the curry leaves, toss and drop the seasoning into the Pachadi. Allow to cool thoroughly before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.