Recipe world: Curries

Showing posts with label Curries. Show all posts

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

We had a mixer grinder of Butterfly brand from past 3 years. My sister has been using this brand mixer from around 10 years. She suggested me this brand after my marriage. I was happy with the mixer and loved the juice jar which comes along with it! Due to our luggage limit, we sold it in Australia while relocating to India. After coming to Bangalore, I wanted to buy the same model from butterfly again! We searched and searched here, nowhere I could find the same kind of mixer :( Most of the big and branded shops won't have the Butterfly mixer these days and very few shops have some other model in Butterfly. Finally, I was able to get the same model mixer in a small shop and without a second thought, we bought it from them!! Now I have decided not to loose this mixer for any reason for at-least a couple of years.
We had been to our native recently. One of our relatives had brought some home grown Amatekayi (Ambatekayi) for us. Since we can't get all these village veggies and fruits here, our bags will be heavily loaded with these items while coming back from the native :) Amatekayi (Ambatekayi) is a kind of tangy fruit which is common in rural areas. It will have a hard skin and a fibrous seed inside. Lot of delicious recipes can be prepared using this Amatekayi. Here is the recipe of sambar using this Amatekayi. This sambar is called as 'Amati' in my place. This sambar will have a spicy, tangy and sweetish taste and goes well with rice!

Preparation time: 25 minutes
Servings: 4 - 5

Ingredients:
Amate (Ambate) kayi - 6
Cloves - 3
Coriander seeds - 1 1/4 spoon
Mustard seeds - 1/2 spoon
Dry red chillies - 3 (adjust according to taste)
Grated coconut - 1/2 cup
Salt to taste
Jaggery - 4 spoon (for sweetness)
For seasoning: oil - 2 spoon, urad dal - 1/2 spoon, mustard seeds - 1/4 spoon, pinch of asafoetida, few curry leaves

Method:
Take 3 cups of water in a vessel and cook the Amatekayi till soft.
Once the cooked Amatekayi is cool, add salt and sugar. Squeeze off the Amatekayi in that mixture and let the skin and seed remain in the gravy.
Heat 2 spoons of oil in a small wok and add cloves, red chillies, coriander seeds and mustard seeds. Roast them until you hear the spluttering sound and grind them finely along with grated coconut.
Heat oil in a heavy bottom pan, add urad dal, mustard seeds, asafoetida and curry leaves.
Add the cooked Amatekayi gravy to the seasoning and boil it for 4 - 5 minutes.
Sambar (Amati) is ready to serve with hot rice! It can be preserved upto a week in refrigerator.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Kannekudi or Soralekudi is a plant variety of Malnad region, the leaves of which will be used for cooking. It will grow like a bush. I don't know its scientific name. People use it for cooking mostly during the rainy season. It has good health values..especially when we get cold, fever, etc, it is good to have Katne with rice.

If you can get Kannekudi, don't miss out preparing this healthy and tasty dish. The same way, Katne can be prepared using Spinach (Palak) leaves also!

Preparation Time: 20 - 25 minutes

Servings: 4

Ingredients:

Kannekudi (Soralekudi) - 25 leaves

Pepper corns - 15

Cumin seeds - 3/4 spoon

Garlic 7 - 8 cloves

Oil for seasoning

Mustard seeds - 1/4 spoon

Salt to taste

1 lime

Grated coconut - 1 cup

Method:

Wash the Kannekudi leaves thoroughly in water. Remove the leaf stalks and leaf veins which are hard.

Heat 2 spoons of oil in a pan and roast the pepper corns till you hear the crackling sound.

Add the cumin seeds and saute for a while. Then, add the Kannekudi leaves and saute for 2 - 3 minutes. Switch off the flame once the leaves change their color.

Grind these ingredients along with grated coconut into a fine paste. Add 3 - 4 cups of water to adjust the consistency.

Add salt to taste and boil it for 5 minutes. Switch off the flame and add the lime squeeze.

Do the seasoning with mustard seeds and crushed garlic before serving.

This healthy and tasty Katne is a good combination with rice especially during winter and rainy days.

Tips:

For this recipe, amchur can be used instead of lime squeeze. But adding of lime will give a nice aroma to Katne.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Hi!! It was more than a week since I did the last posting. Due to our relocation to India, I was not able to update the blog regularly. Things are coming to a line now and I am back to my kitchen! We had been to our native last week. It was a nice time for us since we met parents and all the relatives after long time. My Aunt suggested me some authentic Havyaka recipes which I can try and share with you in the days to come.

Here is a kind of curry / side dish which goes well with rice. People from Malnad region will be familiar with the name Kanchikaayi. This is a kind of tangy fruit. Juice taken from this fruit will be used for cooking and for preparing juice. Most of the people will have a Kanchikaayi tree in their backyard and they will substitute Lime with Kanchikaayi. Preparation of this Appehuli won't take you much time and the most important thing is... it can be stored upto 4 - 5 days ;)

Preparation time: 20 minutes

Servings: 5 - 6

Ingredients:

Kanchikaayi - 2 ( or around 1 cup of Kanchikaayi squeeze)

Cloves - 3

Coriander seeds - 1 1/2 spoon

Mustard seeds - 1/2 spoon

Dry red chillies - 3 (adjust according to taste)

Grated coconut - 3 to 4 spoon

Salt to taste

Jaggery - 1 lemon size ( adjust according to taste)

For seasoning: oil, mustard seeds, asafoetida, curry leaves

Method:

Take out the peel and cut the Kanchikaayi into two halves.

Take a spoon full of salt in a bowl and squeeze out the Kanchikaayi juice into it. Adding of salt will prevent the juice from becoming bitter.

Heat around 1 spoon of oil in a small pan and roast the cloves, red chillies, mustard seeds and coriander seeds until you get a nice aroma.

Grind the roasted ingredients along with grated coconut into a fine paste. While grinding, use the Kanchikaayi squeeze instead of water.

Add around 1 1/2 cup to 2 cups of water to make the Appehuli little watery. Add salt and jaggery and adjust the taste.

Boil the Appehuli for 5 minutes and do the seasoning with mustard seeds, asafoetida and curry leaves.

This tangy, spicy and sweetish appehuli goes well with rice.

Tips:

This kind of appehuli can be prepared using lime also.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is an easy version of rasam which can be prepared within minutes. Recently, we had been to my sister-in-law's place and I was wondering about her way of preparing rasam with okra! Especially for working people, this will reduce the burden of cooking to some extent. This is the rasam which I prepared with slight variations in the original recipe :)

Preparation Time: 10 - 15 minutes

Servings: 4 - 5

Ingredients:

Okra 7 - 8

Sambar Powder 2 - 3 spoon (adjust according to taste)

For seasoning - oil, chana dal, mustard seeds, asafoetida, pinch of turmeric, few curry leaves

Salt

Tamarind pulp

Jaggery / sugar - 1 1/2 spoon (according to taste)
Chopped coriander leaves - 2 spoon

Method:

Wash the okras cleanly and rub with a towel. Cut the okra into medium size pieces.

Soak the tamarind in water for about 15 - 20 minutes and take out the pulp. If you have the store bought pulp, you can use it directly.

Heat 3 - 4 spoons of oil in a heavy bottom pan, add chana dal, mustard seeds, asafoetida, turmeric and curry leaves.

Add the okra pieces and saute for 2 - 3 minutes.

Mix the sambar powder with 1/4 cup water and add it to the okra mixture. Add salt, tamarind pulp and jaggery / sugar according to taste.

Add around 3 cups of water and chopped coriander leaves to the rasam and boil it for 4 - 5 minutes. Serve it hot with rice.

Tips:

One nice idea to thicken the rasam is to add the rice flour. Take 1 spoon full of rice flour, dilute it in water and mix it with boiling rasam. Also, it will help to reduce the spiciness of any kind of sambar or rasam.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Tambuli is an authentic recipe of Karnataka. People prefer having Tambuli mainly during the summer time. Main ingredient here is buttermilk and other things / spices will be added to give a nice flavor and different tastes. Different varieties of tambuli can be prepared using sesame - cumin seeds, fenugreek seeds, ginger, raw mango, raw turmeric, Ondelaga (Brahmi or Centella Asiatica), lemon grass, etc.

Let me share the recipe to prepare the Shunthi (Ginger) Tambuli now!

Servings: 4 people

Preparation time: 15 minutes

Ingredients:

Ginger - 1 1/2 inch

Green chilli - small piece

Grated coconut - 3/4 cup

Buttermilk - 1 cup

Salt to taste

For tempering:oil - 1 spoon, mustard seeds - 1/2 spoon, cumin seeds - 1/2 spoon, few curry leaves

Procedure:

Grind the ginger along with grated coconut into fine consistency by adding enough water.

Transfer the ground mixture into a vessel and add buttermilk and salt. Add some more water, if tambuli looks thick.

Heat the oil and do the tempering. pour it on the tambuli and mix well.

Serve the tambuli with rice and pickle.

Also, you can drink the tambuli like juice during the lunch!

Tips:

Tambuli won't last for long time since we add the coconut. So, you can keep it in the fridge if you are using it after 4 - 5 hours.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

For typical Havyaka kind of sambar, coconut and roasted spices (or curry powder) will be ground into a fine paste and will be added to the cooked dal and veggies. You can use different varieties of vegetables for preparing this type of sambar.

Serving: 3 - 4 people
Preparation time: 40 minutes

Ingredients:

1/2 Carrot

7 - 8 Beans

Toor dal - 1/2 cup

Moong dal - 1/4 cup

Sambar Powder - 1 1/2 spoon

Salt - according to taste

Few curry leaves

Tamarind - little

Turmeric - 1/4 spoon

Sugar / jaggery - 1/4 spoon

Grated coconut - 1/4 cup

Procedure:

Chop the vegetables and cook them in a pressure cooker along with washed dal, 3 - 4 drops of oil, turmeric and sufficient water. After 3 whistles, switch off the flame.

Grind the coconut, sambar powder and tamarind into fine paste.

Pour the masala paste, cooked dal and vegetables into a vessel and allow it to boil. Add salt, sugar/jaggery and some water, to adjust the consistency.

Once it starts boiling, add few curry leaves. Also add chopped coriander if you like to do so.

Allow it to boil for 4 - 5 minutes and remove from the flame.

Serve hot with rice.

If you are using veggies like potato or beetroot for this kind of sambar, add some chopped onion while the sambar is boiling. It will give a nice aroma and doubles the taste of sambar.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This is my sister's way of preparing rasam. Easy to prepare, and it will awake your taste buds!

Ingredients:
Ripe tomato - 1
Grated coconut (optional) - 1 tbsp
Moong dal - 1/4 cup
Rasam Powder - 1 1/2 spoon (or, simply you can use sambar powder)
Chopped coriander leaves - 1 tbsp
Few curry leaves
Tamarind pulp or lemon squeeze - as per taste
Sugar / jaggery - 1/4 tbsp
Salt - for taste
For seasoning: dry red chilly - 1, oil - 1 tbsp, cumin seeds - 1/2 tbsp, mustard seeds - 1/2 tbsp, pinch of turmeric, asafoetida

Procedure:
Finely chop 1 tbsp tomato and keep it aside.
Chop the remaining tomato into big pieces. Pressure cook them along with moong dal, pinch of turmeric and 2 - 3 drops of oil, by adding enough water. After 1 whistle, switch off the flame and allow it to cool down. Grind this dal mixture in mixie for 1/2 minute into smooth paste. You can add 1 tbsp of grated coconut while grinding, if you want.
Heat oil in a pan, add the dry red chilly, mustard seeds, cumin seeds, asafoetida and turmeric. Once it splutters, add the finely chopped tomato and saute for a while until it becomes smooth.
Then, add the rasam powder or sambar powder and the ground mixture. Aslo add tamarind pulp, salt, sugar and enough water to make the rasam thin.
Once it starts boiling, add the chopped coriander and curry leaves, and little hing or asafoetida. Allow it to boil for 5 minutes and remove from flame. Serve with hot rice.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Paladya is one of the authentic curry recipes of Havyakas. It is prepared using the butter milk or sour curd. You can use okra, cucumber, dosakai (Yellow cucumber) or even potatoes for preparing this recipe.

Ingredients:

Okra 5 - 6 (I used okra here. You can use other vegetables also)

Grated coconut - 1 cup

Dry red chilly - 1

Green chillies - 2

Coriander seeds - 1 1/2 spoon

Mustard seeds - 1/2 spoon

Turmeric - 1/4 spoon

Few curry leaves

1/2 lime

Salt as per taste

Butter milk

For seasoning: Oil - 1/2 spoon, Split black gram (urad dal) - 1/2 spoon, pinch of asafoetida, mustard seeds - 1/4 spoon

Method:

Wash the okras thoroughly, drain the water and wipe them with a dry cloth to remove all the water.
Take around 2 cups of water in a vessel add salt, lemon squeeze as per your taste and allow it to boil by closing the lid.
Cut the okra into slightly big pieces and keep aside.
Grind the red chilly, green chillies, coriander seeds, mustard seeds, turmeric and 2 curry leaves with grated coconut into smooth paste by adding some water.
Once the water starts boiling, add the okra pieces and cook for 5-6 minutes. If you are using the frozen okras, its enough if you cook them for only 2 minutes.
When the okras are half-cooked, add the ground paste and some water-if required. Add few curry leaves and allow it to boil for another 2-3 minutes.
Do the seasoning when it is still hot.
While serving, just add some butter milk to the warm Paladya and serve with rice.