Ashgourd Huli Recipe

Huli is to Karnataka what Dal Fry is to Punjab. A dish where a variety of vegetables can be used along with mashed split Pigeon peas and a seasoning of mustard, curry leaves and asafoetida, it goes well with both, Rice or Roti. The recipe for the Huli powder is already posted under the catagory of Spice powders of this website.

Ingredients :

  • 250 gms Ashgourd
  • 1 large potato
  • 2 large onions
  • 1 small tomato
  • 150 gms split pigeon peas
  • 1 tsp tamarind paste
  • 3 tsps Huli powder
  • 2 tbsps Ghee/clarified butter
  • 1 tsp mustard
  • 3 sprigs curry leaves
  • A pea sized piece of asafoetida
  • Salt

Method :

Deskin the Ashgourd, potato and onion. Chop the Ashgourd and potato into bite sized pieces and the onion into slices. Quarter the tomatoes. Pressure cook the onion, potato, Ashgourd and tomato to one whistle with salt and the huli powder in two glasses of water to one whistle. Keep aside. Pressure cook split pigeon peas, churn it well and drop it into the cooked vegetables. Add the tamarind paste. Adjust salt and boil well. Heat the ghee in a pan. Add the mustard. After it splutters add the asafoetida and the curry leaves. Toss and drop into the boiling Huli. Keep aside for fifteen minutes for the flavours to infuse.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Avial/ Mixed Vegetables in Coconut gravy Recipe

This traditional South Indian recipe calls for a mixture of vegetables. The vegetables used vary, depending upon the preference of the family. This is a dish which is not seasoned, but the liberal use of fresh curry leaves and a drizzle of a generous amount of coconut oil makes it supremely divine!

Ingredients :

100 gms of each of the following vegetables

  • Pumpkin
  • Ashgourd
  • Peas
  • Carrot
  • Small variety of Brinjal
  • Farmyard beans
  • Raw Banana
  • Drumstick
  • 15 green chillies
  • A pinch of jeera/Cumin seeds
  • 1 coconut grated
  • 1/4 tsp Haldi/turmeric powder
  • 1 glass slightly sour buttermilk
  • 10 sprigs of curry leaves
  • 5 tbsps coconut oil

Method :

Deskin the vegetables and chop the Ashgourd, pumpkin, carrot and raw Banana into bite sized pieces. Chop the farm yard beans an inch long, the drumsticks into two inch sized pieces and the Brinjal into half. Cook the Ashgourd, Carrot, Peas and Farmyard beans together in two glasses of water. When they are three fourth done add the Brinjal, Raw banana and Drumstick. Add salt and when they are almost cooked add the pumpkin. Grind the grated coconut, green chillies and jeera to a smooth paste with the buttermilk. Drop the paste into the cooked vegetables along with the haldi and the curry leaves. Add enough water to make it into a semi solid preparation. Boil well. Drizzle with coconut oil and allow to stand for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Temple style Saaru / Devasthana Saaru Recipe

This is a traditional Saaru which is served in all the temples in Dakshin Kannada. The freshly roasted spices ground together with the roasted coconut lend the unique flavour to this Saaru. Garnished with coriander leaves and seasoned in oil or ghee as per preference.

Ingredients :

  • 4 tbsp Coconut grated
  • 3 tbsp Coriander seeds
  • 10 pepper corns
  • 1.5 tsp Jeera/cumin seeds
  • 1/4 tsp Methi/Fenugreek seeds
  • 1/8 tsp Haldi/turmeric powder
  • A kidney bean size piece of Hing /asafoetida powdered
  • 12 Byadgi chillies
  • Lemon size ball jaggery
  • 1 tbsp tamarind paste
  • 5 tomatoes boiled & puréed
  • 3 sprigs curry leaves .
  • 2 tsps mustard
  • Mixture of 1tbsp ghee and 3tbsps of coconut oil for seasoning though in temples they use only coconut oil.
  • A small bunch of Coriander leaves.

Method :

Dry roast the coriander seeds, Methi, pepper and jeera separately till they give out their aroma. Roast the coconut to a golden brown. Add haldi to the hot roasted coconut & mix thoroughly. Roast the chillies with a little oil. Grind the coconut and the roasted ingredients to a paste with a little water. Set aside. Boil the puréed tomatoes in 5 large glasses of water with the tamarind paste, jaggery & salt. Add the ground masala, half of the chopped Corriander leaves, a few curry leaves and boil thoroughly. Heat the ghee and oil mixture . Add the mustard and after it crackles add the curry leaves . Drop it into the boiling saaru. Give one boil and switch off. Garnish with the remaining coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Rasam Recipe

Rasam is one of the most versatile of Indian dishes. One can serve it as an appetizer, over rice, to soothe a sore throat, or as a digestive. Fragrant with the aromatic spices that are used, the tanginess of tomatoes and tamarind and the flavour of coriander leaves, it is simply irresistible!

Ingredients :

  • 50 gms Toor dal/ Split Pigeon peas
  • 2 tomatoes
  • 1 tsp tamarind paste
  • 2 heaped tsps Rasam powder
  • 1 tbsp ghee/clarified butter
  • 1 tsp mustard
  • 3 sprigs curry leaves
  • Coriander leaves
  • Salt
  • A small piece of jaggery (optional)

Method :

Pressure cook the toor dal. Churn it well. Chop the tomatoes and boil them in 750ml of water. Once cooked, add the Rasam powder, salt, tamarind paste and the churned dal to the tomatoes. Boil well. Heat the ghee in a pan. Add the mustard seeds. After they splutter drop in the curry leaves. Toss and tip the seasoning into the boiling Rasam. Garnish with coriander leaves. Keep aside for about 15 minutes for the flavours to infuse. Serve with a tsp of ghee.

Recipe to the Rasam powder can be found under the catagory – spice powders of this website.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Rasam Powder Recipe

This aromatic Rasam powder will leave one drooling. I was really touched when Viji Athreye my friend shared her mother’s traditional recipe of this authentic Rasam powder. The whole house is filled with the aroma of freshly roasted spices. Thankyou Viji for the share.

Ingredients :

  • 1.5 tbsps pepper corns
  • 3 tbsps Jeera /cumin seeds
  • 1.5 tbsps mustard
  • 1.5 tbsps methi /Fenugreek seeds
  • 1tsp urad dal / black gram dal
  • 1 tsp toor dal/ split Pigeon peas
  • 1 tsp Chana dal/Bengal Gram dal
  • A medium sized bunch of curry leaves
  • A small piece of Hing/asafoetida

Other ingredients :

(Not to be roasted)

  • 50gms chilly powder
  • 125 gms Coriander powder
  • 1 tbsp Haldi/turmeric powder

Method:

Dry roast the first set of ingredients mentioned above separately, till it gives its aroma and powder them fine. Mix this powder with the second set of ingredients mentioned. Store in an air tight container and use as and when required.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Thali-meal-5

A Mother’s Day Special thali Meal dedicated to my mother. It includes all her favourite dishes. Rice, dalithoy, roasted baby potato stir fry, Chandramandal, Sanna pollo, Aamras, Curds and fruits.

Sanna pollo / Rice and Pigeon Peas pancake Recipe

Dalithoy Recipe

Chandramandal / Tangy Tamarind and Coriander leaf chutney Recipe

Roasted Baby Potatoes Recipe

Aamras /Mango Puree Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Sanna pollo / Rice and Pigeon Peas pancake Recipe

Sanna Pollo should not be confused with the regular Dosa or Crepe that we have for breakfast. This preparation is served during lunch or dinner though I don’t mind making a meal of it by itself.

Ingredients :

  • 125 gms Rice
  • 125 gms Toor dal/ split Pigeon peas
  • 12 roasted Byadgi chillies
  • 1/4 of a small coconut grated
  • 2 large onions
  • 1 heaped tsp tamarind paste
  • Salt
  • Oil to roast the Sanna pollo.

Method :

Wash and soak the Rice and toor dal for four hours. Drain and keep the water aside. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste with the water which had been kept aside. Add the rice and dal and grind to a semolina like consistency. The batter should neither be thick nor runny. Chop the onions fine and tip them into the batter along with salt. Mix thoroughly. Heat a tava/ skillet. Pour a ladleful of the batter onto it and spread it as you would a pancake or a dosa. It should be neither too thick nor thin. Drizzle with oil. Roast to a golden brown. Flip. Roast on the other side too. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.