South Indian Cuisine - Vinaya's Culinary Delights

Carrot, Potato and Onion Sambhar Recipe

Posted on April 9, 2018May 6, 2018 by vinaya

A variety of Sambhar can be made by using a variety of vegetables. No two Sambhars taste the same because of the distinctive flavour of the vegetables used. I have posted an Okra and, a mixed Vegetable Sambhar too earlier. Posting a Sambhar which I made using only three vegetables that I had in my fridge. It turned out delicious!

Ingredients :

125 gms toor dal/ split Pigeon peas
2 medium sized potatoes
1 medium sized carrot
2 large onions
3 tsps sambhar powder
1 heaped tsp tamarind paste
Kidney bean sized piece of hing/asafoetida powdered fine
2 tbsps ghee/clarified butter
4 sprigs curry leaves
1 tsp mustard
Salt

Method :

Chop the vegetables into size of your choice and boil them with salt and sambhar powder till done. Pressure cook the split Pigeon peas to three whistles. Churn well. Add the churned dal, tamarind paste and vegetables and boil well.
Heat the ghee. Add a tsp of mustard and after it splutters add the hing. Add 4 sprigs curry leaves. Toss and drop the seasoning into the Sambhar. Switch off and keep aside for the flavours to infuse for about 15 minutes . Add a tsp of ghee before serving.

Rice and Split Pigeon peas Pathrado /Colocassia leaves roll Recipe – 1

Posted on March 31, 2018June 23, 2018 by vinaya

Pathrado in Konkani, Aloo Vadi in Marathi, Pathra in Gujarati refer to Colocassia or Taro leaves rolled and steamed after being generously stuffed. The stuffing used varies, depending on the region where it is made. The Konkani community of Mangalore makes use of either Whole green gram or a mixture of rice and split Pigeon peas to make the stuffing. Posting the recipe for the latter today.

Ingredients :

125 gms rice
125 toor dal/split Pigeon peas
One coconut grated
25 roasted dry red chillies
2 tbsps tamarind paste
Kidney bean sized piece of hing/asafoetida or as per taste.
Salt
18 colocasia leaves deveined, washed and wiped thoroughly.

Method:

Devein the Taro leaves using a gentle hand, as they tear easily. Wash and wipe dry. Keep aside. Wash and soak the rice and dal together for about 4 hours. Grind the coconut, roasted red chillies, hing and tamarind to a smooth paste. Add the rice and dal and grind to a batter of semolina like consistency. Add salt. Mix well. Place a leaf on the table top. Apply the batter. Place another leaf on it. Apply the batter again. Place the third leaf. Follow it up with the batter. Fold and roll it up like a log. Keep aside. Finish off with the remaining leaves. Steam in a steamer or in a pressure cooker without whistle for half an hour. A knife inserted in the Pathrado should come out clean if it is done. If not, steam for another ten minutes. Cut and serve drizzled with coconut oil.

Tender Jackfruit and Drumstick Curry Recipe

Posted on March 30, 2018 by vinaya

This Coconut based gravy seasoned with garlic is a gastronomical delight!! The succulent pieces of tender Jackfruit and the flavour of fleshy drumsticks are best eaten with hot rice. Byadgi chillies give the gravy not only a beautiful colour but also the required texture!

Ingredients :

18 bite sized pieces of tender Jackfruit
2 Drumsticks
Half of a large coconut grated
12 Byadgi chillies roasted
A heaped tsp of tamarind paste
Salt
20 cloves of garlic
3 tbsps coconut oil

Method :

Pressure cook the tender Jackfruit in a glass of water with salt, to two whistles. Chop the Drumstick into bite sized pieces and cook them separately in an open pan with a little salt. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste. Drop it into the cooked tender Jackfruit. Add the cooked Drumstick. Thin down the gravy to the required consistency. Adjust salt and boil well. Heat the coconut oil. Crush the garlic gently and drop it into the oil. Roast to a rich golden brown. Tip it into the boiling curry. Boil well for a couple of minutes and keep aside for half an hour for the flavours to infuse.

Adgai/Tender Jackfruit and Tender Mango Pickle Recipe

Posted on March 29, 2018July 4, 2018 by vinaya

Adgai is a Konkani delicacy which is made when tender Jackfruit and tender mango are in season. This is a pickle type of spicy curry, but the spice level can be adjusted according to one’s preference. Both the tender mango and Jackfruit are first boiled and cooled before the spicy paste is added to make the pickle. This is an instant pickle and stays good for a week if refrigerated or can be stored in the freezer if it is to be stored for a longer period.

Ingredients:

250 gms tender mango
38 bite sized pieces of Tender Jackfruit
45 Byadgi chillies
3 tbsps coriander seeds
2 tbsps mustard
1 tsp methi/ fenugreek seeds
A kidney beans sized piece of Hing/ asafoetida
Salt

Method:

Pressure cooker the tender jackfruit to two whistles with a little salt and water. Drain. Keep aside. Chop the tender mango into small cubes. Boil two glasses of water. Drop in the raw mango pieces and boil only for a couple of minutes. Allow to cool thoroughly. Drain and keep aside. Dry roast the coriander seeds, mustard, methi and Hing separately. Roast the Byadgi chillies with a tsp of coconut oil till crisp. Powder the roasted ingredients and grind them to a smooth paste with the drained water which has been thoroughly cooled.. Adjust salt. Drop the paste into the jackfruit and mango pieces. Mix thoroughly and keep aside for a couple of hours for the flavours to infuse.

Panak and Moong dal Kosambari /Salad Recipe

Posted on March 25, 2018 by vinaya

Panak is a drink made by boiling jaggery and spiced with pepper and dry ginger. Cardamom is, added for flavour and a generous amount of lemon juice adds to the tang. Panak is traditionally made to celebrate Ramanavami, the birthday of Lord Shri Rama. Moong dal Kosambari/ salad too is offered. Posting the recipes for both today.

Ingredients for Panak

2. 5 Litres water
1/2 kg jaggery
2 heaped tsps dry ginger powder
2 heaped tsps freshly crushed pepper powder
18 Cardamoms powdered
Juice of 3 lemons

Method :

Boil the jaggery, dry ginger powder and the pepper powder in 2.5litres of water till the jaggery dissolves. Switch off and add the Cardamom powder. Keep aside covered tightly for the flavours to infuse. Allow to cool. Refrigerate. Add the juice of lemon, mix well and serve chilled.

Ingredients for Moong dal/Green gram Dal Kosambari

100 gms moong dal washed and soaked for a couple of hours
1 small cucumber minced
1/2 of a small raw mango minced
1/4 of a small coconut grated
2 green chillies chopped fine and crushed with salt
Coriander leaves finely chopped
Juice of half of a small lemon
1tsp coconut oil
1tsp mustard
2 sprigs curry leaves

Method :
Drain the soaked moong dal. Add the crushed chillies, salt, chopped mango, cucumber, coriander leaves and finely grated coconut. Heat a tsp of oil and add a tsp of mustard. After it crackles add the curry leaves. Drop it into the Kosambari. Drizzle with lemon juice. Mix well and serve.

Tender Mango Pickle Recipe

Posted on March 23, 2018 by vinaya

One of the favourites amongst Indians, tender Mango Pickle lends the necessary zing to a meal. Popularly known as Vadu Manga in Tamil or Appe Midi in Konkani, this pickle is made in the month of March or beginning of April. This particular variety of tender Mango is slowly becoming scarce in the local market because of its mounting supply to the Pickle making industries. My heartfelt thanks to my sister in law Roopa Prabhu who hunted it out and sent it to me.

Ingredients :

2 kgs tender mango
200 gms Iodised Table salt
1/2 kg Everest Tikhalal Chilly Powder
200 gms Mustard
25 gms Hing/Asafoetida
1 tbsp Haldi/Turmeric powder
Boiled and cooled water as required
100 gms Coconut oil

Method:

Wash the tender mangoes thoroughly. Allow to dry on a cloth. Remove the stalks if any. Do not remove the stalks before washing and drying, as the water can seep into the tender mango and spoil the pickle. Tip them into a broad vessel. Sprinkle the salt and mix thoroughly. Keep mixing it about four times a day for three days. The tender mango changes colour and also releases water. Keep aside. Boil and thoroughly cool around 1 litre of water. Powder the mustard and asafoetida first and then grind it along with the chilly powder and turmeric to a smooth paste with the boiled and cooled water. Drop the ground paste into the tender mangoes and mix thoroughly. You can increase or decrease the quantity of water depending on how thick or thin you want the pickle to be. Store the Pickle in ceramic jars or glass bottles. Heat the coconut oil to smoking point. Allow to cool thoroughly. Dip a cloth in it and place it over the pickle to prevent air from entering. Cap the bottle tightly and allow to stand undisturbed in a cool dark place in the kitchen cupboard. This pickle takes a little more than a month to mature. Enjoy it with Roti, rice or even with bread.

Little millet and Sago Pearl Dosa /Crepe Recipe

Posted on March 20, 2018March 20, 2018 by vinaya

Millets have been a staple in rural India from times immemorial, though the urban crowd has realised its benefits of late. They are a healthy option to eating rice or other carb rich food. This little millet and sago dosa is a crisp and crunchy one which can be enjoyed with fresh home made butter or with a coconut chutney. A special thanks to my sister in law Roopa Prabhu for her recipe.

Ingredients :

500 gms Little millet/Varai/Samai
250 gms Sago Pearls/Sabudana
15 Green chillies
2 inch piece of ginger
1tbsp of Asafoetida /Hing
5 sprigs of curry leaves
1tbsp Cumin seeds /jeera
A small bunch of coriander leaves
Salt
Oil to roast the dosa

Method :

Soak the little millets and Sago for four hours. Grind to a smooth batter. Make a coarse paste of the green chillies and ginger. Chop the curry and coriander leaves fine. Tip in the ginger chilly paste, the chopped leaves, jeera, hing and salt into the batter. Add enough water to get a batter of free flowing consistency. It should be neither too thick nor runny. Keep it aside for an hour for the flavours to infuse. Heat a tava/skillet. Drizzle oil. Pour a ladleful of the batter and swish the Tava to spread the dosa. Do not use the ladle to spread. Drizzle with oil. Roast to a golden yellow. Flip and roast on the other side too. Serve hot with chutney.

Black, Green and Bengal Gram Dosa/Crepe Recipe

Posted on March 13, 2018 by vinaya

A healthy, protein rich option to the dosa is this Black, Green and Bengal Gram Dosa. No fermentation process involved, though it needs to be soaked for a good 5-6 hours to facilitate grinding. It can be enjoyed with home made butter as it is spiced up with Green chillies and ginger. I love mine with chutney which has not been seasoned or with pickle.

Ingredients :

200 gms Urad dal/black gram dal
250 gms Moong dal/Green gram dal
250 gms Chana dal/Bengal Gram Dal
18 green chillies
3 inch piece of ginger
A Kidney bean sized piece of hing/asafoetida
9 sprigs curry leaves
Salt
Oil or ghee/clarified butter for roasting the dosa.

Method :

Wash and soak the dals for 5-6 hours. Grind them non stop for half an hour in the wet grinder to a smooth batter with water just enough to give you a pouring consistency. Crush green chillies, hing and ginger coarsely and, add to the batter. Chop curry leaves fine. Tip them into the batter along with salt. Mix thoroughly. Heat a tava/skillet. Pour a ladleful of batter and spread it thinly to cover the skillet. Drizzle with oil or ghee. Allow to roast for a couple of minutes and then flip it over. Roast the other side too, to a rich golden brown. Serve with chutney or butter. The recipe for chutney can be found under the catagory, ‘Chutneys’ of this website.

Note: the proportion of green chillies and ginger is for those using the wet grinder. If using a blender or mixer cut them down into exactly half the quantity mentioned above. The batter increases to double the volume when, ground in the wet grinder as compared to the mixer. This dosa is not fermented.

Potato and Tomato Gozzu Recipe

Posted on March 12, 2018March 12, 2018 by vinaya

A simple yet delicious accompaniment to Rice or Rotis, the Potato and tomato gozzu is best served at room temperature. A dish which is traditionally served with Kanji/Rice gruel, it can be made by garnishing with or without raw onions.

Ingredients :

2 large potatoes peeled, washed and sliced thinly.
5 medium sized tomatoes chopped into large chunks
5 green chillies minced
Hing/asafoetida
Salt
1 medium sized onion minced
1 tbsp coconut oil
1tsp mustard
1 tsp urad dal/black gram dal
2 sprigs curry leaves

Method :

Cook the potato and tomato together. After it is done, discard the peel of the Tomato and mash the Tomato and potato together. Crush the green chillies, hing and salt and add it along with the finely chopped onion to the gozzu. Heat 1 tbsp oil. Add a spoon of mustard and after it splutters add a spoon of urad dal. Toss till it is golden brown. Drop in two sprigs of curry leaves. Toss and season the gozzu with it. Mix well and serve with dal rice or roti.

Ivygourd/ Tendle Ambat Recipe

Posted on March 9, 2018 by vinaya

Ivygourd Ambat is one of the most delicious amongst the Ambats made by the Konkani community of Mangalore in India. An Ambat is basically a preparation made of a vegetable of choice in a coconut gravy seasoned with onions. One or more vegetables may be used depending upon the family’s preference. Today I have added a couple of drumsticks, Cashews and potatoes along with the ivygourd to enhance the taste.

Ingredients :

200 gms ivygourd
1 large potato
4 onions
A fistful of cashewnuts
1 drumstick
1/4 of a large coconut grated
12 roasted red chillies
1 heaped tsp tamarind paste
100gms toor dal/Pigeon peas
Salt
3 tbsps Coconut oil

Method :

Pressure cook the toor dal. Chop two of the onions very fine. Keep aside. Chop the ivygourd, drumstick, potatoes and the remaining two onions into bite sized pieces and pressure cook to only one whistle along with the cashewnut. Grind the grated coconut, roasted red chillies and tamarind to a fine paste. Drop the cooked dal, vegetables and the ground masala into a pan. Add salt and adjust to a pouring consistency by adding water. Boil well. Heat oil. Add the finely chopped onions and toast to a rich golden brown. Tip the seasoning into the Ambat. Boil and keep aside for half an hour for the flavours to infuse before consuming.

Note: Pressure cook the vegetables to only one whistle as over cooking makes them mushy. Alternatively the open pan method too can be adopted to cook them.