South Indian Cuisine - Vinaya's Culinary Delights

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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Dondakaya Vepudu.

Posted on July 17, 2024 by vinayaprabhu2

Dondakaya is the Telugu name for Ivygourd / Tindora. Here is a recipe which goes well with Dal rice or even with Chapati. I normally pair it with a Rasam and onion raita.

Ingredients:

250 gms Dondakaya

100 gms peanuts roasted and powdered.

2 tsps Red Chilli Powder

3 sprigs curry leaves

Salt

Oil

Coriander leaves for garnish.

Method:

Wash and chop the Dondakaya length wise.
Heat oil in a pan. Drop in the Dondakaya and shallow fry till done Drain it on a paper towel. Roast the curry leaves in a tablespoon of oil and drop them onto the Dondakaya. Tip in the roasted groundnut powder, salt and chilly powder. Mix thoroughly. Garnish with coriander leaves. Serve with rice and dal.

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Donne Mensinkayi/ Capsicum Gojju.

Posted on July 16, 2024 by vinayaprabhu2

I have already posted a Bell pepper curry popular in North Karnataka. Here is another. Called Gojju or Menskai in the local parlance, the Gojju is normally mixed with rice or also served as a side dish with Jolada rotti or chapati. Various other vegetables too can be substituted for Bell pepper. The most popular is the one made with pines.

Ingredients:

2 medium sized Bell peppers cut into bits.

4 tsps white sesame

1 tsp black sesame

6 tbsps grated coconut

5 roasted Byadgi chillies

4 roasted Guntur chillies

1 heaped tbsp tamarind paste

6 tbsps jaggery powder or a small piece of jaggery

1 tbsp black gram/ urad dal

1/4 tsp Fenugreek seeds

A kidney bean sized piece of asafoetida

A pinch of turmeric powder

Salt

4 tbsps coconut oil.

For the tempering:

1 tbsp oil

1 tsp mustard seeds

1 dry red chilly

2 sprigs curry leaves.

Method:

Dry roast the sesame seeds till they splutter and turn a golden brown. Roast the chillies in a tbsp of oil. Remove. Add the urad dal, fenugreek seeds and asafoetida. Roast till the urad dal turns light brown in colour. Remove from flame and allow to cool. Grind the roasted items, coconut and roasted sesame seeds to a fine paste with enough water. Heat two tbsps oil in a pan. Drop in the chopped Bell pepper, turmeric and salt. Saute for a couple of minutes. Add the tamarind paste and jaggery. Add a glass of water and bring to a boil. Simmer till the bell pepper is seventy five percent done. Pour in the ground paste , cover and cook till done. Heat one tbsp oil. Add the mustard. After it splitters add the dry red chilly and curry leaves. Pour the seasoning into the Gojju. Mix well and serve hot.

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Donne Mensinkayi Pallya/ Bell pepper curry.

Posted on July 16, 2024July 16, 2024 by vinayaprabhu2

Donne Mensinkayi/ Shimla Mirch or Capsicum is normally used in the preparation of this delicious North Karnataka dish. I had half each of the coloured peppers so decided to use them instead.

Ingredients:

Half of each of red, green and yellow Bell pepper chopped into chunks

3 tbsps peanuts

2 tbsps sesame seeds

5 green chillies

5 tbsps grated coconut

7 cloves of garlic

1 tsp coriander seeds

1/2 tsp cumin seeds

5 pepper corns

1 inch stick of cinnamon

3 cloves

2 pods cardamom

1 tsp Kashmiri chilli powder

1/2 tsp mustard seeds

2 onions finely chopped

1 large onion roughly chopped

A small bunch of coriander leaves

4 tbsps oil

Salt

2 tsps jaggery

2 sprigs curry leaves.

Method:

Tip the peanuts, sesame seeds, mustard seeds, grated coconut, green chillies and garlic into a pan. Roast it for four minutes. Allow to cool. Grind it to a paste with the roughly chopped onions, chilly powder, jaggery, salt, 4 tbsps coriander leaves, coriander seeds, cinnamon, cloves, cumin, pepper and cardamom. Keep aside. Heat the oil in a pan . Add the finely chopped onions and curry leaves. Roast to a golden brown. Add the ground paste and saute for a couple of minutes. Add two glasses of water and bring it to a boil. Allow it to simmer for a couple of minutes. Drop in the chopped Bell pepper. Cover and cook till done. Garnish with finely chopped coriander leaves. Serve hot with Jolada rotti, chapati or rice.

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Pinto beans masala curry.

Posted on July 12, 2024 by vinayaprabhu2

There’s something so comforting scooping up the Pinto beans masala curry with some hot chapati or a soft kulcha. It’s a treat to the taste buds.. Accompanied by a raw salad and a glass of buttermilk, it is the ultimate of meals!

Ingredients:

100 gms Pinto beans

2 potatoes

3 medium sized onions

2 tomatoes

6 green chillies

A small bunch of coriander leaves

7 cloves of medium sized garlic

1 inch piece of ginger

3 tbsps of grated coconut

1 heaped tsp Chole masala

A pinch of turmeric powder

1 heaped tbsp coriander powder

1 tsp cumin seeds

3 tbsps oil

2 tsps Ghee

Salt

Method:

Soak the Pinto beans overnight. Pressure cook till done. Normally they get cooked within fifteen minutes after the first whistle. Pressure cook potatoes. Peel and cut into large pieces..Tip the onions, tomatoes, green chillies, coriander leaves, garlic, ginger and coconut into a mixer jar. Grind to a smooth paste. Heat the Ghee and oil into a pan. Add the cumin seeds and after they splutter add the ground paste. Roast on a slow flame till the oil starts separating. Add the chole masala, coriander and turmeric powders and roast for a couple of minutes . Tip in half a litre of water and bring to a boil. Add the cooked Pinto beans, salt and potatoes and mix thoroughly. Allow to simmer covered for ten minutes. Garnish with coriander leaves and serve hot .

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Malli poo/ Mallige idli

Posted on September 25, 2022September 25, 2022 by vinayaprabhu2

Malli poo refers to the beautiful, fragrant, white jasmine flower in Tamil and Mallige in Kannada. The idli gets it’s name because of the softness and it’s whiteness. Sago pearls and beaten rice are what make this idli soft and white.

Ingredients:

250 gms split black gram/ Urad dal

500 gms Idli rava/ rice rava

100 gms Sago pearls/ sabudana

100 gms beaten rice/ Poha

1/2 tsp Fenugreek seeds/ Methi

Salt

Method:

Wash and soak the urad dal. Soak the methi seeds, sabudana and poha separately. All the three items are soaked for about four to five hours. Grind the urad dal to a smooth fluffy batter in the wet grinder for twenty minutes. If using the mixer ,cut down on the rice rava by half. Whisk well to incorporate air into the batter. The advantage of grinding in a wet grinder is that not only does the urad dal increase in volume but it also becomes extremely fluffy. Grind the sabudana, methi and poha in the mixer jar and tip it into the grinder. Grind for a further ten minutes so that the batter and the sago, poha ,methi mixture are mixed well. Tip the batter in a vessel. Wash the idli rava, drain, squeeze out the water and drop it into the batter. Add salt, mix well and allow to ferment for 12 hours. Mix the batter with a light hand. Grease the idli moulds with oil or ghee. Pour the batter into them and steam for ten minutes. Remove and allow to cool for five minutes. De mould and serve with chutney and sambhar. Recipe links to both Sambhar and chutney given below.

https://vinayasculinarydelights.com/coriander-leaves-chutney-2/

https://vinayasculinarydelights.com/mixed-vegetable-sambhar/

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Vermicelli Pulao

Posted on August 7, 2022August 7, 2022 by vinayaprabhu2

An easy to prepare, filling and delicious Pulao which can be served at breakfast or lunch. Ready in just fifteen minutes and is a real saviour when having guests. Link to the ‘All purpose chutney’ used in the pulao is given below.

https://vinayasculinarydelights.com/all-purpose-chutney-recipe/

Ingredients:

1 cup vermicelli

1.5 cups of boiling water

2 tsps ghee/ clarified butter for roasting the vermicelli

A mixture of 2tbsps ghee and 3tbsps oil for seasoning.

1 small capsicum chopped

1 small carrot chopped

1 large onion chopped fine

A fistful of peas

4 tbsps of all purpose chutney

2 inch piece of cinnamon

4 cloves

1 bay leaf

4 cardamom

1 tsp Biryani masala

1/2 tsp lemon juice

2tsps finely chopped coriander leaves

Salt

Method:

Roast the Vermecilli in ghee to a golden brown. Keep aside. Heat the ghee and oil mixture in a pan. Drop in the cinnamon, cloves, cardamom and bay leaf. After it splutters drop in the onions, carrots and peas. Add salt and saute till the onion turns translucent. Add the chopped capsicum and the ‘All purpose chutney’ and continue to saute for a couple of minutes. Add the Biryani masala and saute for a minute. Pour in the boiling water and bring the mixture to a boil. Drop the roasted Vermecilli and once it starts boiling lower heat cover and cook for around seven to eight minutes. Garnish with finely chopped coriander leaves and lemon juice. Mix well and serve hot.

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Abu Bakar

Posted on July 10, 2022July 10, 2022 by vinayaprabhu2

The name is very deceptive, but this long forgotten Konkani recipe used to be extremely popular about seven decades ago. It was prepared when people fasted as it contains no cereals. It is normally accompanied by fresh home made butter.

Ingredients:

250 gms urad dal/ split black gram

8 green chillies

2 inch piece of ginger

A kidney bean sized piece of Hing/ asafoetida

Salt

Oil to roast.

Method:

Wash and soak the urad dal for five hours. Grind to a smooth and fluffy batter in the wet grinder. This may take about twenty five to thirty minutes. Tip the batter into a vessel, add salt, mix thoroughly and allow to ferment overnight…. The next morning crush the green chillies, ginger and asafoetida and add it to the batter. Mix well. Heat a tava/ skillet. Pour a ladleful of batter, drizzle with oil (preferably coconut oil) and cover and roast on a medium to low flame. Flip. Roast on the other side too. Serve hot with home made butter.

Note:

You can make Abu Bakar without fermenting the batter as well.. Just grind, add the chilly, ginger and asafoetida mixture and make them.

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Bittergourd subzi

Posted on July 6, 2022July 6, 2022 by vinayaprabhu2

You can find any number of recipes of preparations of Bittergourd on this website. I had totally forgotten to upload this one which the children loved when they were young. My son who is still working from home, reminded me about it today and I realised that I had not made it ever since the children have left home. This subzi is not just easy to make but also goes well with both chapati and dal rice. I enjoy eating it with curd rice as well.

Ingredients:

2 medium sized Bittergourd cut into thin slices

2 tomatoes chopped fine

2 medium sized onions sliced thinly

1 tbsp Sambhar powder

1 tbsp Kashmiri Lal chilly powder

Salt

Oil to fry the bittergourd.

Method:

Sprinkle a little salt on the bittergourd. Mix and immediately fry in hot oil till crisp. Those who want to tone down the bitterness can wait for the bittergourd to release water. Squeeze and then fry. I prefer not to wait as most vitamins are lost if the bittergourd is squeezed.

Heat the oil in which you have fried the bittergourd and drop in the sliced onions. Roast till translucent. Add salt and the chilly powder. Toss and drop in the tomatoes. Roast on a gentle flame till the tomatoes start releasing water. Add the Sambhar masala and keep roasting till the tomatoes turn mushy. Drop in the fried Bittergourd pieces, mix well , cover and cook for a couple of minutes. Switch off. Set aside for about fifteen minutes to allow the flavours to infuse. Serve hot.

Note: Use oil just enough to cover the bittergourd while frying to prevent wastage. The remaining oil can be used while seasoning the subzi.

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Rava appe

Posted on June 28, 2022June 28, 2022 by vinayaprabhu2

Appe can be made from a batter of urad dal and rice, urad dal and rava/ semolina or even just urad dal. Urad dal is split black gram which is used in most of the breakfast items in South India. Making of appe the above mentioned way includes soaking, grinding and fermenting which takes roughly around 16 hours. Fermented food is high in B complexes so highly nutritive.

What does one do when one is running short of time or wants to churn out a quick breakfast? Make instant ones using curds/ yoghurt to prepare the batter. You can use veggies of your choice to enhance the flavour and to get children to eat their veggies. Though appes are traditionally served with a chutney my family loves to eat them with fresh home made butter.

Ingredients:

500 gms rava/ semolina

1 cup/ 250 ml curds

1 large onion

1/2 of a bell pepper

A large fistful of boiled sweet corn

7 green chillies

2 inch piece of ginger

3 tbsps finely chopped coriander leaves

A large pinch of baking soda

Salt.

Seasoning:

1 tbsp oil

1 tsp mustard

2 sprigs curry leaves roughly chopped.

Method:

Chop the onion, bell pepper and coriander leaves fine. Grind the green chillies and ginger to a coarse paste. Tip the chopped vegetables, the ginger green chilly paste along with the sweet corn, rava, soda and curd into a bowl. Mix well adding a little water at a time to make a batter of flowing consistency. Heat oil in a pan. Add the mustard. Once it crackles drop in the curry leaves. Toss and drop the seasoning into the batter. Mix, cover and keep aside for ten minutes. You will notice that the rava has absorbed the water and is of dropping consistency. Add salt and mix well. Heat the appe pan. Brush it with oil. Pour the batter into each mould and drizzle with oil. Cover and roast on a medium flame till you see the appe leaving the sides. Flip and roast on the other side as well. Serve hot with chutney of your choice.

A variety of chutneys can be found in this website.

https://vinayasculinarydelights.com/chutneys/

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