South Indian Cuisine - Vinaya's Culinary Delights

Godu Phovu / Sweet Flattened Rice Recipe

Posted on July 27, 2018July 27, 2018 by vinaya

Sweet Flattened Rice is traditionally made in most South Indian homes either on festive or auspicious occasions. The Konkani community offers it as Naivedya or offering to the Lord, during Tulsi Pooja and on Krishna Janmashtami. It is a must during the Baby Shower.

Ingredients :

1 coconut grated
200gms jaggery
1tsp Cardamom powder
2 tbsps black sesame/til
Fresh home made Ghee
Poha / Flattened Rice

Method :
Drop the jaggery into 2 glasses of water. Make a syrup by boiling it vigorously till all the jaggery melts and tiny bubbles appear on the surface of the melted jaggery. Strain it. Add the grated coconut and boil it for a couple of minutes. The mixture should not be dry nor watery. Dry roast the sesame seeds till they splutter. Drop them into the coconut, jaggery mixture along with the Cardamom powder. Allow it to cool thoroughly. To this cooled mixture add as much poha as required. The consistency should be a little wet as the poha absorbs the moisture and turns dry. Add ghee and serve with banana slices.

Sun basked Asafoetida Chillies

Posted on July 25, 2018July 26, 2018 by vinaya

This is the small thick variety of spicy chilly which is generally used to sunbask as the skin is thick. A small bite of this sunbasked chilly adds the necessary zing to curd rice or Dal rice. Extremely easy to make, delicious and can be stored for a year.

Ingredients :

250 gms short and the thick variety spicy chilly
Sour butter milk enough to soak them in
Salt
Hing/ asafoetida
Haldi / turmeric powder

Method :

Wash and dry the chillies on a cloth. When completely dry drop them into the buttermilk to which haldi, hing and salt have been added. Allow the green chillies to absorb the Buttermilk for a couple of days. Remove the chillies and dry them in the sun. In the evening toss them inside the Buttermilk and cover them and keep them aside. Repeat the process of sunning them again in the morning. Continue this till all the buttermilk gets absorbed. Dry them for a day more and store them. Deep fry them as required. Serve them with dal rice or curd rice. A tiny bite with rotis is simply Delicious!!

Khotto/ Urad and Rava batter steamed in Jackfruit leaves Recipe

Posted on July 23, 2018November 16, 2020 by vinaya

Khotto translated means basket in Konkani. A basket of Jackfruit leaves is woven and a batter of either Idli made with Rice and Urad Dal or Semolina and Urad Dal is poured into it and they are steamed. Served with chutney, Sambhar or pickle. Recipe Link to the Sambhar and Chutney given below.

Ingredients :

250 gms Urad Dal/Black gram Dal
400 gms Semolina
Salt

Method :

Wash and soak the Urad dal for five hours. Wash again and grind it to a smooth batter in the wet grinder, adding a little water at a for half an hour. The batter should be of dropping consistency. Remove in a vessel and keep aside. Add salt and mix thoroughly. Allow the batter to ferment for ten hours. Tip the Semolina in a thin cloth. Tie it up and steam it for about fifteen minutes. Remove and allow to cool overnight. The next morning drop the semolina in a bowl. Crumble it well. Add two glasses of water in it and mix thoroughly. Drop it into the fermented batter. Add water if necessary so that the batter is somewhere between dropping and pouring consistency. Mix thoroughly. Pour the batter into the basket woven of Jackfruit leaves. Steam them in steamer for about twelve minutes. A knife inserted in the khotto should come out clean. Serve with Chutney and Sambhar.

Okra Sambhar Recipe

Coconut Chutney Recipe – 2

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Gantye Ghashi/ Knotted Colocassia leaves and Hog plums in Coconut gravy Recipe

Posted on July 22, 2018 by vinaya

This is a traditional Konkani recipe which calls for the Wild Colocassia Leaves to be tied into knots. The leaf is rolled tightly and formed into a knot. Hog Plums are added instead of tamarind and are cooked along with the knotted leaves. I have added a few peanuts too as I like the crunch.

Ingredients :

15 Wild Colocassia leaves
3 Hog plums
A fistful of raw peanuts.
1/2 of a coconut grated
7 roasted dry red chillies
Salt
2 tbsps Oil
1 tsp Mustard
3 sprigs Curry leaves.

Method :
Wash and pressure cook the peanuts with a little salt. Devin the leaves and wash them thoroughly. Roll each leaf tightly and tie it into knots. Crush the Hog Plums. Drop the knotted leaves and Hog plums along with salt into a pan. Add two glasses of water and cook on a high flame till done. Drop in the cooked peanuts. Grind the coconut and roasted red chillies to a smooth paste with the water used to cook the peanuts. Drop it into the cooked leaves. Adjust consistency. It should be neither too thick nor runny. Boil well. Heat oil in a pan. Add the mustard and after it splutters drop in the curryeaves. Boil for a few seconds. Keep aside for half an hour for the flavours to infuse before serving.

Thali Meal – 14

Posted on July 17, 2018 by vinaya

A traditional South Indian Thali Meal of Rice, Radish Sambhar, Tomato and Cucumber Pachadi, Radish Leaves Molagootal, Coriander leaves Thogayal, Puli Inji, Papad and Tender Mango Pickle.

Radish Sambhar Recipe

Tomato and Cucumber Pachadi/Salad Recipe

Radish Leaves Molagootal Recipe

Coriander Leaves Thogayal/Chutney Recipe

Ginger and Tamarind pickle/Puli Inji Recipe

Tender Mango Pickle Recipe

Tomato and Cucumber Pachadi/Salad Recipe

Posted on July 17, 2018 by vinaya

Raita and Pachadi are the names for a salad of raw vegetables tossed in curd. Today I have posted a Tomato and Cucumber Pachadi which goes well as a side dish with any Indian meal.

Ingredients :

One large Tomato
1 medium sized Cucumber
1 green chilly
2 tbsps Coriander leaves
250 ml Curd/Yoghurt
Salt

Method :

Wash and Deskin the Cucumber. Grate it. Chop the tomato and coriander leaves fine. Mince the green chilly and crush it with salt. Mix the grated cucumber, chopped tomato, coriander leaves along with the chilly and drop it into the curd. Mix well. Serve chilled.

Radish Sambhar Recipe

Posted on July 17, 2018July 17, 2018 by vinaya

Sambhar can be made with a variety of vegetables and among the popular ones is the Radish or Mullangi Sambhar. Hot rice, Sambhar and Papad along with Curds are a heavenly combo. The Recipe link to the Sambhar powder is under the catagory of Spice Powders of this website.

Ingredients :

1 large Radish
1 large Potato
2 large Onions
150 gms Arhar Dal/ Split Pigeon peas
3 tsps Sambhar Powder
1 tbsp Tamarind paste
2 tbsps Ghee/clarified butter
1 tsp Mustard
A Kidney Bean sized piece of Hing/ asafoetida powdered fine
4 sprigs Curry leaves
Salt

Method :

Wash and peel the Radish and potato. Slice the Radish into roundels and cube the potatoes. Slice the onions. Drop all the three vegetables in a litre of water along with salt and Sambhar powder. Cook till done. Pressure cook the Arhar Dal to three whistles. Allow the Pressure Cooker to cool before opening it. Churn the Dal and drop it into the cooked vegetables along with the tamarind paste. Boil well. Heat Ghee in a pan. Drop in the mustard and after it splutters add the powdered Hing. Toss and add the curry leaves. Pour the seasoning into the boiling Sambhar. Switch off. Keep aside for half an hour for the flavours to infuse before serving. Serve with a dollop of Ghee over hot rice.

Radish Leaves Molagootal Recipe

Posted on July 16, 2018July 16, 2018 by vinaya

I had bought some Radish to make a Sambhar and ended up having a bunch of Radish Leaves. Instead of making the usual stir fry, decided to make a Molagootal or a Dal and coconut based gravy which is flavoured with these leaves. It goes well with both Rice or Rotis.

Ingredients :

A small bunch of Radish greens
100 gms Arhar Dal/ Split Pigeon peas
1/4 coconut grated
1 tsp Jeera/ Cumin seeds
5 dry red chillies
2 tsps oil
3 tsps Urad Dal/ Black gram Dal
1 tsp mustard seeds
A pinch of Haldi / Turmeric powder
Salt

Method :
Wash the Radish Greens well and chop them fine. Pressure cook the Arhar Dal with a pinch of turmeric. Cook the chopped Radish greens with a little salt till done. Heat 1 tsp oil. Drop in 2 tsps of urad dal and when it turns golden brown add the 4 dry red chillies. Toss. Remove and allow to cool. Grind the roasted ingredients along with coconut and Jeera to a smooth paste. Churn the Dal. Drop it into the cooked Radish greens along with the ground paste. Boil well. Heat the remaining tsp of oil. Add the mustard seeds and after they splutter add the remaining tsp of Urad Dal. After it turns golden brown drop in the dry red chilly. Toss and pour the seasoning into the Molagootal. Serve it with hot rice.

Coriander Leaves Thogayal/Chutney Recipe

Posted on July 16, 2018July 16, 2018 by vinaya

A Thogayal is a Chutney like preparation and can be made with or without coconut. I prefer to add some while making, as it gives texture to the Thogayal. A variety of Thogayal can be made by using Mint leaves, Curry leaves, Coconut or even Pulses. Posting a Coriander Leaves Thogayal today.

Ingredients :

A small bunch of coriander leaves
5 dry red chillies
2 tbsps Urad Dal/Black gram Dal
1 tbsp tamarind paste
2 tbsps grated Coconut
1/2 tsp jaggery
2 tsps oil
Salt.

Method :
Wash the coriander leaves and drain them well. Heat oil in a pan. Drop in the Urad dal and roast it to a golden brown. Drop in the red chillies and toss them for a couple of seconds. Remove and keep aside. Allow to cool. Grind the coconut, tamarind, jaggery, salt roasted red chillies and urad dal to a smooth paste. Drop in the coriander leaves and grind to a slightly coarse consistency. Serve with hot rice.

Horse Gram/Kulta Koddel Recipe

Posted on July 12, 2018 by vinaya

Horse Gram is used in a variety of preparations in South Indian cuisine. Seasoned with either Garlic or mustard and curry leaves, it is high in Calcium, Phosphorus, Iron and Protein. Posting a popular Mangalorean dish called Kulta Koddel which is Horse gram seasoned with garlic in a coconut based gravy. Absolutely delicious!

Ingredients :

100 gms Horse gram
8 Jackfruit seeds
1/2 of a coconut grated
12 roasted red chillies
1 heaped tsp tamarind paste
Salt
15 cloves Garlic gently crushed
2 tbsps Coconut oil

Method :

Peel the Jackfruit seeds and cut them into half. Wash them along with the Horse gram and pressure cook along with a little salt. After one whistle, reduce heat and cook for 12 – 15 minutes. Grind coconut, roasted red chillies and tamarind to a smooth paste. Add it to the cooked Horse gram and Jackfruit seed mixture. Adjust consistency by adding water and salt as required. The gravy should be of pouring consistency. Heat oil in a pan. Add the crushed garlic and sauté to a rich golden brown. Drop it into the boiling Koddel. Allow to boil for a couple of minutes. Keep aside for half an hour for the flavours to infuse before serving.