South Indian Cuisine - Vinaya's Culinary Delights

Jeere meerya /Cumin and Pepper Kadhi Recipe

Posted on January 24, 2018February 14, 2018 by vinaya

An absolute delight with hot rice is the Jiremirya Kadhi made by the Konkani community of Mangalore. Rich and fragrant with roasted Cumin and Pepper, it is seasoned with Garlic . This Coconut Based gravy is neither too thick nor thin and goes well with rice as well as Dosas.

Ingredients :

Half coconut grated
6 roasted Byadgi chillies
2 roasted Guntur chillies
1 tbsp tamarind paste
1large tsp jeera/cumin seeds
15 pepper corns
18 garlic cloves
Salt
1tbsp ghee/clarified butter
1 tbsp Coconut oil

Method :

Heat a tbsp of ghee. Add the jeera and pepper corns and allow them to splutter. Grind the coconut, roasted red chillies, tamarind and the roasted jeera and pepper to a smooth paste. Add enough water to thin it down to the consistency required. Heat a tbsp of oil. Add the garlic and roast to a rich golden brown. Add salt. Season the kadhi with it and boil well. Serve with hot rice.

Vellappam/ Rice Pancake and Stew Recipe

Posted on January 23, 2018February 14, 2018 by vinaya

Vellappam and Stew are a family favourite. Vellappam is traditionally made with yeast and fermented coconut water. I picked up this recipe from my sister in law Jayasree Varma Nayak wherein she used beaten rice as a substitute for yeast. It tastes simply divine!!!

Ingredients :

2 glasses raw rice ( I used the normal kolam rice)
1 glass poha/beaten rice
Salt
1/4 tsp soda bicarb

Method :

Wash and soak the rice for five hours. Grind to a smooth batter with Poha. Add salt and the soda bi carb and thin down to a batter slightly thicker than Neer dosa batter. Allow to ferment for 10-12 hours. Make appam.

The recipe for Stew can be found under the catagory of ” Coconut based Preparations” of this website.

Jive Tori Bendhi/Fresh Pigeon peas and Chinese potato gravy Recipe

Posted on January 22, 2018February 14, 2018 by vinaya

Fresh Pigeon peas and Chinese potato are in season and the variety of dishes that the Konkani community of Mangalore makes from them are simply amazing!!! Posting a combination of both of them with an aromatic garlic seasoning. Best eaten with Rice.

Ingredients :

100 gms shelled Pigeon peas
12 tiny Chinese potatoes
1/2 coconut grated
10 roasted red chillies
1tsp tamarind paste
15 garlic cloves
Salt
3 tbsps Coconut oil

Method :

Wash and pressure cook the Chinese potato to one whistle. Deskin and keep aside. Pressure cook the Pigeon peas too to one whistle with a little salt. Drop both the cooked peas and the Chinese potato into a vessel. Add salt and boil for five minutes. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Add it to the vegetables and boil well. Lightly crush the garlic cloves taking care to keep them intact. Heat the coconut oil. Drop in the garlic and roast it to a rich golden brown. Pour the seasoning into the boiling Bendhi. Allow to boil for a couple of minutes. Keep it aside for half an hour for the flavours to infuse, before serving.

Yogiratna/Valval /Mixed vegetables in Coconut gravy Recipe

Posted on January 21, 2018February 14, 2018 by vinaya

Yogiratna or Valval is a traditional Konkani preparation. A variety of vegetables are used in this mildly spiced Coconut based dish. There are two versions of the same. One is with a seasoning of jeera/cumin seeds and curry leaves in coconut oil and the other without a seasoning but drizzled with Hing/asafoetida and coconut oil. Both have their own unique taste and are equally delicious.

Ingredients :

Equal quantities of all the following veggies. I used 150 gms of each.

Ash gourd
Pumpkin
Ivy gourd
Peas
Potato
Cashewnut
Ridge gourd
Farmyard beans
10 green chillies
1 large coconut grated
4 tbsps coconut oil
2tsps jeera/cumin seeds
4 sprigs curry leaves

Method :

Chop n boil the vegetables together except Pumpkin in salted water. Pumpkin is to be boiled separately as it cooks very fast. Pressure cook the cashewnuts in salted water to one whistle. Pour the cooked vegetables, pumpkin and cooked cashewnuts in a vessel.
Extract coconut milk and add to the above vegetables with the slit green chillies. Boil well.
Heat the coconut oil. Add the jeera and after it splutters add the curry leaves. Toss for a couple of seconds and pour into the boiling Yogiratna. Serve hot with rice.

Rava Bhakri/Semolina Pancakes Recipe

Posted on January 20, 2018February 14, 2018 by vinaya

Rava Bhakri is a typically Mangalorean breakfast eat which is best enjoyed with fresh home made butter. There are two variations to the same. One is with a drizzle of asafoetida and the other with ginger. Today I have posted the former version. You will find this amazingly simple and quick to make breakfast simply delicious!!

Ingredients :

250 gms Rava/Semolina
7 green chillies
1/4 coconut grated
6 tsps sugar
Salt
Chickpea sized piece of Hing/asafoetida
4 sprigs curry leaves
Water
Mixture of ghee/clarified butter and oil to roast the Bhakri.

Method :

Grind the coconut, green chillies, salt, sugar and hing to a fine paste with a little water. Tip it into a large bowl. Chop the curry leaves fine. Drop them into the bowl along with the Rava. Add enough water to get a batter of dropping consistency. Keep aside for five minutes. The Rava would have absorbed all the water. Add more water to get a batter wherein you can take a portion of it and pat it on to the tava/skillet. Mix the batter thoroughly. Heat the tava. Pat small portions of the mixture on to it. Drizzle the ghee and oil mixture. Roast. Flip and roast on the other side too by drizzling again with the ghee and oil mixture. Serve hot with butter.

Note: This measure yields 12 bhakris, three inches in diameter.

Bread Upma Recipe

Posted on January 19, 2018 by vinaya

An easy quick and delicious preparation which can be a breakfast eat or can be made as an evening snack, the Bread Upma is also a life saviour when one has unexpected guests. The fragrance of the sautéed onions and fresh coriander leaves will leave your guests asking for more!!!

Ingredients :

One loaf of Bread (20slices)
8 green chillies
5 sprigs curry leaves
3 medium sized onions
3 tbsps ghee /clarified butter
5 tbsps oil
1 heaped tsp mustard
1 heaped tsp urad dal/ black gram dal
A small bunch of coriander leaves
Half of a small coconut grated
Salt
Hing/ asafoetida as per taste
150 ml water

Method :

Cut the slices into tiny cubes. Dissolve hing and salt in the water. Sprinkle the water on the bread. Chop the coriander leaves fine. Mince the green chillies. Slice the onions. Heat the mixture of ghee and oil. Drop in the mustard. After it splutters add the urad dal. After the urad dal has turned a golden yellow add the curry leaves and green chillies. Toss., drop in the sliced onions and roast on a high flame till translucent. Add the bread, coriander leaves and the grated coconut. Mix thoroughly and heat well. Serve hot.

Eggplant Pakora Recipe

Posted on January 3, 2018February 14, 2018 by vinaya

The fritters or Pakora made of this variety of Eggplant called Matti Gool in Karnataka is simply delicious. I had posted a coconut based dish of the same Eggplant a few days ago. This particular variety of Eggplant is grown in the village called Matti near Udipi in South Karnataka. It is seasonal, hence it is much sought after for the couple of months that it is available.

Ingredients :

One large Eggplant
1 heaped cup Besan/ Chickpea flour
1/2 cup Rice flour
1tsp chilly powder
1/4 tsp Ajwain / Carom seeds
1/4 tsp hing/asafoetida
Salt
Oil to fry the Pakora

Method :

Wash and pat dry the Eggplant. Slice it neither too thick nor thin in the shape desired. Make a thick batter of pouring consistency of the Besan, rice flour, ajwain, hing and salt with just enough water. Heat the oil in a pan. Dip the slices of the, Eggplant in the batter and deep fry till crisp and golden. Drain and serve hot.

Akki Rotti / Rice Pancake Recipe

Posted on January 1, 2018July 14, 2018 by vinaya

Akki Rotti or Pancakes made of rice are very popular in Karnataka. Enjoyed with fresh home made butter or with a korma, they are best eaten right off the stove. One can add Hyacinth Beans, chopped bell pepper or even fresh corn to the dough. I like mine best with a dollop of butter.

Ingredients

One bowl cooked rice
250 gms idli rava/ rice powdered to a semolina like consistency
125 gms rice flour
10 green chillies
1 small bowl coconut grated fine
2 large onions chopped fine
Coriander leaves.
Salt

Method :
Mash the rice well. Crush the green chillies. Add the rice flour, idli Rava, salt, chopped onions, grated coconut, coriander leaves and water together. Allow to stand for ten minutes. If the mixture is dry, add some water and adjust the consistency. Pat the Akki Rotti on the tava and drizzle with oil. Roast on both sides and serve with home made butter.

Fresh Pigeon peas Stir Fry Recipe

Posted on December 29, 2017 by vinaya

Fresh Pigeon peas are a Winter delight and one of the easiest, healthiest and tastiest dish is the stir fry or Upkari as the Konkani community of Mangalore calls it. A variety of dishes can be made from fresh Pigeon peas but my favourite has always been the stir fry.

Ingredients :

250gms shelled Pigeon peas
1potato
1 tbsp Parachute Coconut oil
1tsp mustard
3 broken dry red chilly bits
1/4 tsp Hing/asafoetida
Salt
Grated coconut for garnish

Method :

Deskin the potato. Wash and chop into tiny cubes. Rinse the chopped potatoes and the Pigeon peas under running water in a colander. Pressure cook to two whistles with salt in half a glass of water. Allow the Pressure cooker to cool down. Heat oil. Add the mustard. After it splutters add the broken red chilly bits and hing . Toss. Drop in the cooked Pigeon peas and potato into the seasoning and cook till the water evaporates. Garnish with grated coconut.

Eggplant, Cashewnut and Drumstick Sukkein Recipe

Posted on December 29, 2017 by vinaya

This is an authentic Konkani preparation made from a special variety of Eggplant grown in Matti a district in South Karnataka. Matti gool or the round green brinjal from Matti is popular with the Konkani community . It is a seasonal vegetable and relished by making Phodi, bazo, sukkein, sagllein, colmbo, tallasani, upkari and the most popular goolla bajji/ bhartha.
Posting a sukkein made by adding Matti gool, drumstick and cashewnut in a coconut Masala. This preparation goes well with both, rice or Roti.

Ingredients :

2 Matti gool chopped into bite size pieces
1 long drumstick cut into 1 inch size bits
A fistful of cashewnut
1/2 of a small coconut
2tbsps coriander seeds
2 tsps urad dal/ black gram dal
12 roasted red chillies
1tbsp tamarind paste
Salt
1 tsp oil for roasting the coriander and urad dal.

Method :

Roast both the coriander seeds and the urad dal separately in a little oil to a rich golden brown. Grind the coconut, roasted red chillies, tamarind paste and the roasted coriander seeds and urad dal to a coarse paste.
Heat 2 tbsps oil. Add a tsp of mustard and after it splutters add the cashew. Add a big glass of water and salt and when three fourth cooked add the chopped gool and drumstick. Cook till done. Add the ground masala, mix well and boil well. This is a semi solid preparation.