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.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Tomato and Cucumber Pachadi/Salad Recipe
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.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Radish Sambhar Recipe
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.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Radish Leaves Molagootal Recipe
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.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Coriander Leaves Thogayal/Chutney Recipe
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.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Thali Meal – 13
Sharing a Thali today of Rice, Rasam, Chana Sukkein, Colocassia Stem and Yam Stir Fry, Yam Fritters, Plum Chutney, Kheer, Buttermilk and Fruits. Recipe Links to all have been given below.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Sweet and Savoury Mangalore Buns Recipe
The twin combination of Sweet and Savoury Buns is something amazing. Teamed with a cup of hot filter coffee, it is sheer bliss! Have posted the two together for easy access. Here is the recipe link to the same.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Simple Thali – 2
A satiating thali of Dal Fry, Jeera rice and Kuchumber/ Raw salad which is comfort food for most Indians. It is usually accompanied by Curd, Papad and Pickle. Recipe Link to all the dishes given below.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Thali Meal – 12
A traditional Thali of Rice, Dalithoy, Arbi Stir Fry, Colocassia leaves Roll Stir fry, Onion Vodi Kismuri, Kuchumber, Potato and Onion Saung, Horse gram Koddel, Mango Curry, Jackfruit Gharayi and Buttermilk.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Horse Gram/Kulta Koddel Recipe
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.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
