South Indian Cuisine - Vinaya's Culinary Delights

Teasel gourd/Kantola Subzi Recipe

Posted on August 10, 2018August 10, 2018 by vinaya

Teasel gourd is a seasonal vegetable and a variety of dishes are made from it when it is in season. Fritters, stir fries, Kismuri, and also coconut based preparations are made and relished with hot rice or Phulkas. Posting a tangy recipe today which is absolutely delicious!

Ingredients :

300 gms Teasel Gourd
1 tbsp Coconut oil
1 tsp mustard seeds
1 tsp Kashmiri Chilly powder
1 tbsp Tamarind paste
2 tbsps jaggery syrup
Salt

Method :

Wash and slice the Teasel gourd. Heat oil in a pan. Add the mustard seeds and after they splutter add the Teasel gourd, salt and chilly powder. Toss well for a couple of minutes. Add the tamarind paste and jaggery syrup. Mix well. Pour half a glass (125ml) of water, cover and cook till done.

Happla/Chilly Papad Kismuri Recipe

Posted on August 9, 2018 by vinaya

Chilly papads are the spicier version of the regular Papad. Chilly powder and, Asafoetida are added and they go well with Dal rice and the ones with less spice are even served as fryums. Posting a Kismuri that is served with rice and dal as a side dish.

Ingredients :

6 Chilly papads
2 onions
Grated coconut the same quantity as the chopped onions
1 green chilly
Salt
2 tsps Coconut oil

Method :

Fry the chilly papads and crush them roughly. Chop the onions extremely fine. Mince the green chilly and crush it with a little salt. Drop the grated coconut, green chilly and a little salt into the onions and mix thoroughly. Drizzle with oil and keep aside. Add crushed chilly papad to it just before serving.

Hinga Poha Chutney /Asafoetida flavoured Flattened Rice Recipe

Posted on August 8, 2018September 17, 2018 by vinaya

Poha/Flattened Rice is commonly used in Karnataka on days when one fasts. Eaten in a variety of ways either by addition of coconut, or dunking it in Curds, roasting or frying, the humble Poha tastes delicious in whatever way it is prepared. Posting a traditional Poha Chutney flavoured with Hing/asafoetida today which is popularly known as ‘Dhidir’ Poha Chutney meaning an Instant one.

Ingredients :

1/2 of a large coconut grated
Kidney sized piece of Hing /asafoetida
7 green chilles
Salt
2 tbsps Coconut oil
3 tbsps Water
Poha/Flattened Rice (thin variety) as per requirement

Method :

Grind the Hing and green chillies to a coarse paste. Drop it into the grated coconut. Add three tbsps of water, salt and the coconut oil and mix thoroughly. Take three tbsps of this mixture and mix it thoroughly with two fistfuls of Poha. Serve immediately.

Note :

Do not mix the Poha all at once to the entire quantity of the coconut mixture unless it is can be finished off immediately. The Poha becomes soggy if allowed to stand for long before serving.

Bittergourd and Potato White Hummanna Recipe

Posted on August 8, 2018October 19, 2020 by vinaya

This is a very popular Kerala Konkani dish called Dhavi Randayi meaning White Gravy. Green chillies added to spice the dish keep the white colour of this dish intact. Normally the Konkani community makes use of roasted red chillies in all their coconut gravies which gives the gravy a rich orange colour. This combination of Bittergourd and Potatoes is a family favourite. You can also replace potato with Arbi. That too is equally delicious.

Ingredients :

1 bitter gourd
2 large potatoes or 5 Arbi cooked, deskinned and chopped into bite sized pieces
1/2 of a large coconut
10 green chillies slit
6 or more Bimbul/ tree sorrel depending on the sourness required
Kidney Bean sized piece of Hing/asafoetida
2 tbsps Coconut oil
Salt

Method :
Slice the the Bittergourd into half moons. Slice and quarter the potatoes. Boil the Bittergourd, potato, slit green chillies and the Bimbul with salt till done. If tree sorrel or Bimbul is not available you can use either Hog Plums/Ambadi or tamarind paste. Grind the coconut to a smooth paste with Hing and add it to the cooked vegetables. Boil well and drizzle with coconut oil. Keep aside for half an hour for the flavours to infuse before serving.

Valval /Vegetables in Coconut Milk Recipe

Posted on August 8, 2018 by vinaya

Valval or Yogiratna is a traditional Amchi dish prepared on festive ocassions. A blend of a variety of vegetables which are dunked in coconut milk, it can be made either by seasoning or without it. Both taste equally good as one has the flavour of the seasoning of jeera and curry leaves and the other is drizzled with hing and coconut oil. Posting one today without the seasoning.

Ingredients :

100 gms each of the following vegetables:

Ashgourd
Pumpkin
Gherkin
Runner beans
Ridgegourd
Potato
Peas
10 green chillies slit
1 Coconut
15 Cashewnuts halved
Salt
1 tsp Hing/asafoetida
2 tbsps Coconut oil

Method :
Boil all the vegetables except pumpkin together with a little salt and slit green chillies in an open pan. When the vegetables are almost done add the pumpkin and boil well for a couple of minutes. Pressure cook the cashews with a little salt. Add them to the cooked vegetables Extract milk of one coconut by grinding the coconut to a fine paste with water and extracting the milk a couple of times. Add it to the boiled vegetables. Alternatively you can use the readily available coconut milk. Boil the Valval well. Drizzle with Hing and Coconut oil.

Double Beans Hummana

Posted on August 8, 2018January 1, 2019 by vinaya

Double Beans are my favourite as they lend the necessary texture and sweetness to a dish. The Hummanna or coconut based gravy made of Double Beans is a delight! Goes well with Rice, Neer Dosa or even with Bread. The fragrance of Asafoetida and Coconut oil is divine!

Ingredients :

100 gms Double Beans
One large potato cubed into tiny pieces
Half of a large coconut grated
12 roasted dry red chillies
1 tbsp tamarind paste
2 tbsps coconut oil
1 tsp Hing/asafoetida
Salt

Method :
Soak the Double Beans for eight hours. Pressure cook to one whistle and then cook for ten minutes on a slow flame with little salt. Switch off. Cook the potatoes with a little salt separately. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Add it to the cooked double beans and potato. Boil well. Drizzle with Hing. Switch off and add coconut oil.

Kaayi Holige/ Coconut and Jaggery stuffed Roti

Posted on August 1, 2018 by vinaya

Kaayi Holige is popular as a dessert all over Karnataka. Served at religious events where rituals are performed, during weddings and on auspicious ocassions. Served with a generous drizzle of Ghee, every bite of it is absolutely divine!

Ingredients :

125 gms Maida/All Purpose Flour
125 gms Wheat flour
250 gms Jaggery
250 gms Chana dal/Bengal Gram Dal
1/4 of a large coconut
2 tsps Cardamom powder
2tsps of dry ginger powder
4 tbsps of Ghee/clarified butter
A pinch of turmeric

Method :
Mix the flour, turmeric powder, and two tsps of Ghee. Crumble it well. Add enough hot water and bind a soft dough as for chapati. Add the remaining ghee over it and cover and keep aside for two hours.
Pressure cook the chana dal with just enough water to cook it. Churn it well. Make a syrup of the jaggery by dissolving it in one glass of water. When the jaggery has dissolved and tiny bubbles appear at the sides add the grated coconut and boil well. Add the cooked chana dal, dry ginger powder and keep stirring till it forms a mass and leaves the sides of the pan. Add the cardamom powder, mix well and keep aside to cool a bit. Knead the maida and wheat flour dough well Make equal number of balls of both the chana dal and of the dough. Roll out the ball into a circle four inches in diameter. Place the Pooran or Choorna (Cooked Chana Dal and coconut mixture) inside and cover from all sides. Roll out again to the same size as before. Heat a skillet/tava. Dry roast on both the sides over a medium flame. Allow to cool thoroughly before storing. Apply a tsp of Ghee before serving.
This measurement yields 40 Kayi Hollige.

Lemon Rice /Chitranna Recipe

Posted on August 1, 2018 by vinaya

The state of Karnataka in India is known for the variety of Rice preparations. One of the easiest and simplest to make is what is known as Lemon Rice or Chitranna. It is served on all auspicious occasions as well as an in the temples.

Ingredients :

125 gms rice
4 green chillies slit
A small bowl of coconut grated
Half of a large lemon
A pinch of Haldi /Turmeric.
2 tsps Ghee/clarified butter
2 tsps Oil
1 red chilly crushed
2 sprigs curry leaves
1 tsp Mustard
1tsp Urad dal/Black Gram Dal
1 tsp Chana dal/Bengal Gram Dal
3 tbsps Peanuts
Coriander leaves

Method :

Cook rice with a tsp of Ghee and salt. It should be a little firm to touch. Heat ghee and oil. Add the mustard and after it splutters add the urad dal and chana dal. Roast to a golden brown. Drop in the slit green chillies. Toss. Add the crushed red chilly. Drop in the peanuts and toss for a couple of minutes. Add the curry leaves and mix well. Add the rice, turmeric powder, lemon juice and salt. Mix thoroughly and heat well. Garnish with grated coconut and coriander leaves. Serve with a Raita of your choice.

Undi / Rice Dumplings-2 Recipe

Posted on August 1, 2018 by vinaya

The traditional Undi or rice dumplings are seasoned with Mustard seeds, Urad dal/Black Gram Dal , and Methi seeds/Fenugreek. Here I have added finely grated ginger, along with some finely chopped coriander leaves and grated carrot. A nice change from the usual ones. Posting the link of the Undi recipe below.

Undi/ Rice Dumplings Recipe

To the above measurement add one finely grated carrot, two inch piece of finely grated ginger and finely chopped coriander leaves after preparing the dough. Then roll out balls and steam as mentioned in the recipe above.

Curd Rice Recipe

Posted on July 27, 2018 by vinaya

A comfort meal for most Indians is the Curd rice. Mosaranna, Thayir saadam, Bakala Bhath, Dahi Bhath as it is called in the various regions of India, it is eaten at the end of a meal. Curd being a probiotic, helps in digestion and this is one item which one finds on every menu in a South Indian household everyday. The seasoning varies depending on the preference.

Ingredients :

100 gms rice
4 tbsps grated coconut
2 green chillies
1inch piece of ginger
1 tbsp Ghee/ clarified butter
1 tsp Mustard seeds
1 tsp Urad dal/Black gram Dal
1 tsp Jeera/Cumin seeds
3 sprigs curry leaves
1 broken Dry red chilly
Coriander leaves
Pomegranate seeds
Thick set curd as required

Method :

Cook rice as usual. Allow to cool thoroughly. Grind together coarsely the grated coconut, green chillies, ginger and salt. Tip it into the rice. Add thick set curd and mix well. Heat the ghee. Add a spoon of mustard . After it crackles add the Urad dal. After this turns golden yellow add the jeera toss, drop in the broken red chilly and a couple of sprigs of curry leaves. Toss. Drop the seasoning into the curd rice. Mix well. Garnish with coriander leaves and pomegranate seeds. Serve slightly chilled.