South Indian Cuisine - Vinaya's Culinary Delights

Jackfruit seed Saung.

Posted on February 18, 2025February 18, 2025 by vinayaprabhu2

Saung is a spicy and tangy preparation of vegetables or lentils made by the Konkani community. It goes well with rice, dal, roti, dosa and even with bread. The basic masala remains the same. The only difference is the vegetable or lentil used. Posting one today made with jackfruit seeds.

Peel the outside white portion of the jackfruit seeds. Wash, cut into two or slice them lengthwise and pressure cook them with a little salt. The remaining procedure ie. the proportion of ingredients used and the method is the same as the recipe of the Saung given below. Posting the recipe link to the same.

https://vinayasculinarydelights.com/bread-fruit-saung-recipe/

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Inji Thayir pachadi.

Posted on January 20, 2025January 20, 2025 by vinayaprabhu2

Inji Thayir pachadi is prepared on festive ocassions like Onam or Vishu. It is a curd based preparation which acts as a probiotic after the feast.

I have already posted the unseasoned version of it which is known as Inji Thair, earlier. The only difference is that this one is seasoned with a spoon of mustard seeds and curry leaves in a tsp of Ghee.

https://vinayasculinarydelights.com/inji-thair-ginger-and-yoghurt-dip-recipe/

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Sprouted Horsegram Curry.

Posted on December 10, 2024December 10, 2024 by vinayaprabhu2

I learnt to prepare this delicious sprouted Horsegram Curry from dear Asha Satish Philar akka who has authored a book on Saraswat cuisine. Sharing her recipe in here today.

Ingredients:

2 cups Sprouted horsegram, wash and pressure-cook the sprouts, add very little salt.
4 potatoes,wash, boil,peel and cut into large cubes.
4 tomatoes, wash and cut into small cubes.

For the paste:

2 tablespoons Coriander seeds
3-4 red Chillies
2 inch piece Cinnamon
2 Cloves
2 tablespoons. Fresh Coconut , grated
1 teaspoon Ginger-Garlic paste
1 green chilli 1/2 of a Medium size Onion, chopped
1 teaspoon Tamarind paste or 1/2 teaspoon Aamchur/ Mango powder
1 tablespoon cooked horsegram sprouts.
Fry the first four spices in a little oil and grind with grated coconut
to a fairly smooth paste with very little water, then add the rest of the other ingredients ( mentioned under For the paste) and grind further.

For the seasoning:

1 tablespoon Oil
1 1/2 medium- sized onions , chopped fine
Salt to taste
2 tablespoons Coriander leaves chopped for garnish

Method.

With the flame on medium, heat the oil in a kadai and fry the onions until they turn light brown. Add the ground paste at this point and fry a little, then add the chopped tomatoes and a little water, and cook till soft.
Now add the cooked potato and the horsegram Sprouts and combine well. Check salt and add to taste.Leavecthe randayi boiling gently until gravy blends well with the potato- sprouts mixture.
Garnish with fresh coriander leaves and serve hot with Chappatis,rotis, puris or Pav bread…

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Radish/ Mullangi Saar.

Posted on December 6, 2024December 6, 2024 by vinayaprabhu2

A delicious Saar made of radish which is served over rice or can be eaten as a soup. This is ideal for those who dislike the pungent taste of radish. The coconut added not just tones down the pungency but also masks the typical flavour of radish. A dear friend Jyothi Chikramane shared this recipe with me.

Ingredients:

1 horse radish

2 green chillies

1 cup grated coconut

3 sprigs curry leaves

1 tbsp oil

1/2 tsp mustard seeds

1/4 tsp cumin seeds

1 dry red chilly broken into two

A pinch of asafoetida

Salt

Lemon juice as required

1 heaped tbsp finely chopped coriander leaves .

Method:

Peel and wash the horse radish. Cut into pieces. Tip these pieces into a blender along with coconut and green chillies. Grind to a fine paste and pour it into a pan. Water it down to the desired consistency. Add salt and one sprig of curry leaves. Bring to a boil and simmer on a low flame for about three to four minutes. Heat oil in a pan. Drop in the mustard seeds. After they splutter add the cumin seeds. Add the dry red chilly bits, asafoetida and the curry leaves. Finally add the coriander leaves and pour this seasoning into the simmering Saar. Switch off. Add lemon juice as desired. Serve hot.

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Ripe Hogplum Curry.

Posted on December 6, 2024December 6, 2024 by vinayaprabhu2

Curry made from ripe Hogplum is very popular in South Karnataka. It is not to be confused with the tender hogplums that are used for pickling or as a souring agent in curries. These are sweet and tangy. Gojju, Menskayi and a curry akin to the one made with baby mangoes is prepared and relished with rice and Dal.

Ingredients:

12 ripe hogplums

4 green chillies

1 cup jaggery or sugar

1 tbsp rice flour

Salt

2 tbsps coconut oil

1 tsp mustard seeds

1 red chilly broken into two

2 sprigs curry leaves

A pinch of Asafoetida

Method:

Deskin the hogplums and tip them into a pan. Add a little water to the peel and rub thoroughly to squeeze out any remnants adhering to the peel. Tip this water into the pan. Add jaggery/ sugar, salt, green chillies and two glasses of water . Bring this to boil on a medium flame, stirring constantly. Make a slurry of the rice flour and add it to the boiling curry. Keep simmering for about five minutes. Heat oil in a pan. Add the mustard seeds. After they splutter add the broken red chilly bits, Asafoetida and the curry leaves in that order. Drop in the seasoning into the curry. Switch off the flame, cover and allow the curry to stand for half an hour before serving.

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Roasted Horsegram saaru.

Posted on December 2, 2024December 2, 2024 by vinayaprabhu2

I have used roasted Kulith/ horsegram in chutney and dry masala, but adding it to the Saaru was something new. The roasted Kulith gives texture and volume to the Saaru. Thankyou so much dear Sadhana Kiran for sharing your recipe.

Ingredients:

1 heaped tbsp horsegram

2 roasted Byadgi chillies

1 tsp coconut

2 tbsps ghee

2 green chillies slit

2 tomatoes boiled and kept aside

2 tbsps Ghee

5 cloves garlic crushed

2 tsps jaggery powder

Salt

3 tbsps chopped coriander leaves.

Method:

Dry roast the horsegram. Keep it aside. Add the coconut and roast it for a couple of minutes. Tip the roasted Horsegram, roasted Byadgi chillies, tomatoes and coconut into the blender and grind it to a smooth paste. Drop the paste into a vessel. Water it down to the required consistency. It should be neither thick nor thin. Add the green chillies, jaggery and salt and bring to a boil. Simmer for three minutes. Heat the Ghee in a pan. Add the crushed garlic and roast it to a deep golden brown. Pour the seasoning into the boiling saaru. Allow to simmer for a couple of minutes. Switch off. Garnish with coriander leaves. Serve hot over rice.

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Garlic Fryums/ Vodi.

Posted on November 8, 2024November 8, 2024 by vinayaprabhu2

Garlic and onion Fryums are prepared by most Indian communities during the summer months. Known by different names like Vodi, Sandige, Vethal it is made and stored for use round the year.

Ingredients:

250 gms rice

5 tbsps Sago/ sabudana

2 tsps chilly powder

21 cloves of garlic

Salt.

Method:

Soak the rice and sabudana for three hours. Grind to a smooth paste. Tip the ground paste into a thick bottomed vessel. Add three glasses of water, salt and chilly powder. Mix thoroughly. Cook on a slow flame till the mixture turns transparent. The mixture at this stage thickens and attains dropping consistency. Remove from heat and allow to cool thoroughly. Chop the garlic fine and add it to the cooled mixture. Spread a plastic sheet and drop a teaspoon of this mixture in rows. Dry in strong sun for three to four days. Once it’s dry it can be easily removed from the plastic sheet. Store in an airtight container and fry when required.

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Flat beans Kuzhambu.

Posted on October 24, 2024October 24, 2024 by vinayaprabhu2

This flat beans Kuzhambu from the Tamilnadu cuisine goes well with both rice or roti. You can adjust the consistency as per preference. I normally enjoy it as an accompaniment to curd rice. This is a medium spicy preparation.

Ingredients:

250 gms flat beans

1 tbsp ghee

1 tsp mustard seeds

2 sprigs curry leaves

A pinch of turmeric powder

7 tbsps grated coconut

2 heaped tbsps Sambhar powder

1 tbsp Kashmiri chilly powder

1 level tbsp tamarind paste or as per preference

100 gms toor dal pressure cooked and mashed

Salt.

Method:

String the flat beans, open them and place aside the mature seeds if any. Wash and chop the flat beans.

Grind the grated coconut , sambhar powder, chilly powder and tamarind to a smooth paste. Keep aside.

Heat the ghee in a pan. Add the mustard seeds. After they splutter, drop in the curry leaves. Add the chopped flat beans, turmeric powder, salt and saute for a couple of minutes. Add half a glass of water and bring to a boil. Lower heat and add the ground masala and cooked toor dal.

Adjust consistency by adding enough water as per requirement. Bring to a roaring boil, lower heat and allow to simmer for five minutes till all the aromas are infused. Remove from heat and serve hot.

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Gooseberry/Amla Rasam.

Posted on July 23, 2024 by vinayaprabhu2

A delicious Rasam which can be served over rice or had as an appetizer, the Gooseberry Rasam is a change from the usual tomato and lemon Rasam. Fresh or brined Gooseberry may be used .

Ingredients:

5 gooseberries

4 tomatoes

1 sprig curry leaves

2 green chillies

1 tsp cumin seeds

1 tsp pepper corns

1 tsp coriander seeds

Salt

A tsp of jaggery

Coriander leaves for garnish

100 gms Arhar dal pressure cooked and churned.

For the tempering:

1 tbsp ghee

1 tsp oil

1 tsp mustard seeds

1 tsp cumin seeds

2 sprigs curry leaves

1 dry red chilly

A pinch of asafoetida and turmeric powder.

Method:

Slice the gooseberries and tip them into the mixer. Chop the tomatoes and add them too along with the pepper, cumin seeds, coriander seeds green chillies and curry leaves. Grind to a fine paste. Heat the Ghee and oil mixture in a pan. Add the mustard and cumin seeds and once they crackle add the red chilly, asafoetida and turmeric powder. Toss. Add the curry leaves and then tip in the ground paste. Pour in a litre of water and bring to a boil. Cover and simmer for fifteen minutes. Add the cooked dal, salt and jaggery. Bring to a roaring boil. Switch off and garnish with coriander leaves.

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Dondakaya Stir-fry

Posted on July 17, 2024 by vinayaprabhu2

A number of preparations of Dondakaya or Ivygourd are prepared all over India. The recipes differ from region to region. The spices used as well as the oil too differs. That is what makes every dish in India unique. Posting a Dondakaya Stir-fry the way it is made in Andhra Pradesh today.

Ingredients:

250 gms Dondakaya

Two bsps oil of choice

1 tsp mustard seeds

1 tsp chilly powder

1/3 tsp turmeric powder

2 sprigs curry leaves

4 tbsps of grated coconut

Salt

Method:

Wash the Dondakaya. Snip off the ends and slice into roundels. Heat oil in a pan. Add the mustard seeds and once they splutter add the curry leaves. Drop in the sliced Dondakaya, salt, turmeric and chilly powder and saute on a low flame for three minutes till the spices coat the vegetable. Add half a cup of boiling water, cover and cook till done. Garnish with grated coconut and roasted for a couple of minutes on an open flame. Serve hot with rice or chapati.

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