Sweet pumpkin(Sihigumbala/Cheenikai sippe) peel chutney

Sweet pumpkin is called as sihigumbala or Cheenikayi in Kannada.Latin name is Cucurbita pepo.This is used as anti rheumatic,demulcent and nervine.Traditionally it is used to treat kidney problems and intestinal worms.It is also used as good laxative and diuretic.It is also useful in treating of benign prostrate hyper plasia(BPH). External application of pulp helps to soften the dryness of skin.We can prepare sambar,palya,pudding by using this vegetable.But we are throwing the peel and inner portion(tirulu).With that one can prepare tasty tambuli and chutney.sihikumbala sippe tambuli preparation we have discussed earlier.Today we shall discuss regarding the preparation of chutney by using sweet pumpkin peel.This will make a nice side  dish for rice,dosa,chapati,idly,roti etc

Required ingredients

Sweet pumpkin peel:1 cup
Coriander seeds;2 tsp
Red chilly:1
Grated coconut:1 cup
Salt:to taste
Tamarind:a pinch
For tempering-Oil;1 tsp
              mustard seeds;1/2 tsp
Broken red chilly:1
Curry leaves;1 twig

How to prepare chutney

Wash and finely chop sweet pumpkin peel.Cook it with coriander seeds,salt by adding little water.
When it becomes soft put off the fire and allow it to cool.
Fry red chilly with little oil till it becomes crispy.
Grind cooked peel,fried chilly,tamarind and grated coconut in to smooth paste by adding little water.
Transfer them to serving bowl.Heat oil in a pan.Add mustard seeds,broken red chilly .When they start spluttering add curry leaves and pour it over the chutney.

Onion chutney recipe

Onion chutney is good combination with rice,roti,chapati,dosa,idly etc.Onion has  anti inflammatory,anti cholesterol,anti cancer and antioxidant property.Along with these while taking onion one should be careful regarding bad breath!!!              .

Required ingredients

Onion:1 small
Grated coconut:1 cup
Red chilly:2
salt:to taste
Tamarind:a pinch
For tempering
Oil:1 tsp
Mustard seeds:1 tsp
Broken red chilly:1Curry leaves

How to prepare onion chutney

Fry red chlly by adding little oil till it becomes crispy.
Grind grated coconut,onion,red chilly,salt and tamarind to form smooth paste by adding sufficient water.
Transfer in to serving bowl.Heat oil in a pan ,Add mustard seeds,broken red chilly and curry leaves.When they splutter pour it over chutney.

South Indian style Tender banana and horse gram sambar recipe(kudu-balekai bendi)

Tender or unripened banana(bale kayi) is used to prepare many dishes like dosa,palya,sambar.Banana is rich in potassium and helpful in hyper tension.Also useful in gout,rrheumatic illness,erectile dysfunction,as a memory tonic etc.Horse gram ,like other legumes rich in protein.It has anti hyperglycemic property.They have the ability to reduce post prandial hyperglycemia by slowing down carbohydrate digestion and reduce insulin resistance.In Ayurveda it is used as an excellent diuretic and useful in kidney stone,rheumatism,worm removal,conjunctivitis,piles.It is also useful in lowering cholesterol level.This sambar is one of the special combination for roti,chapati etc.Horse gram(kudu or huruli) is a good combination with tender banana.This recipe should not be too watery.

 Required ingredients

 Tender/unripened banana:4
Horse gram:1 cup
Grated coconut:1 cup
Salt:to taste
Jaggery:to taste
Chilly powder:to taste
For tempering Oil:1 tsp
Mustard seeds:1 tsp
 Broken red chilly:1

How to prepare Tender banana and horse gram sambar

 Take horse gram in a pan and fry it under medium flame.
Cook them to make soft by adding sufficient water.You can use pressure cooker.
Gently remove the outer layer of tender banana.Cut them in to small cubes and put in water for few minutes. Cook banana cubes by adding salt,jaggery and chilly powder.
Add cooked horse gram to it.
 Grind grated coconut in to smooth paste by adding sufficient water. Add it to the cooked vegetables.Add water if required.
Adjust salt and jaggery. Boil for two minutes.
Heat oil in a pan.Add mustard seeds,broken red chilly.When they splutter pour it to sambar.

Ridge gourd peel (Heere sippe)chutney recipe

Luffa anguiculata is the latin name of ridge gourd.Hire kayi is theKannada name.Ridge gourd is low in saturated fat and cholesterol, high in dietary fibre, vitamin C, riboflavin, zinc, thiamin, iron, magnesium and manganese.It has blood-purifying properties.It contains insulin-like peptides, alkaloids and charantin, all of which act together to lower blood and urine sugar levels without increasing blood insulin levels.It has high beta carotene that is good for eyes.Cellulose in ridge gourd helps to overcome constipation so is good for stomach.It helps to purify, restore and nourish liver as its an antidote for alcohol intoxication, also aids weight lose.It is used in skin care treatment against eczema, psoriasis, aids in curing piles.
usually people use the inner pulp portion of ridge gourd and discard the peel.We can prepare tambuli and chutney from it.Ridge gourd peel tambuli(heereridge-gourd-peel-sippe-tambuli.html) we 've tried earlier.Today we will discuss chutney.This chutney suits best with rice,dosa,chapati,idly,roti etc.
Required ingredients
Ridge gourd peel:1 cup

Heere sippe chutney

Salt:to taste
Tamarind;a pinch
Grated coconut:1 cup
Coriander seeds;1 tsp
Black gram dal:1 tsp
Red chilly:2
For tempering oil,mustard seeds:1 tsp
Broke red chilly
Curry leaves
How to to prepare ridge gourd peel chutney
Wash and gently remove the skin portion from the ridges of ridge gourd and and make them small pieces.
Cook them by adding little water ,salt and tamarind.
Fry coriander seeds,black gram dal and red chilly by adding little oil.
When cooked peel becomes cool,grind it with fried masala and coconut in to smooth paste.Add water if required.Adjust salt.
Heat oil in a pan.Add mustard seeds,red chilly and curry leaves.When they start spluttering pour it over chutney.

Huruli(horse gram)chutney recipe

Huruli/kudu or horsegram  chutney is a good combination for rice,dosa,chapati.This horse gram has very good medicinal value ,that it crushes stones.It is a very good kidney stone crusher explained in Ayurveda.

Ananas(pineapple )sasive recipe

Sasive is the Kannada name for mustard seeds.Sasive is one of the famous side dish of Coastal Karnataka.Like tambuli it is cool and good for summer.

Amaranth stem palya(harive dantu) recipe

Amaranth is rich source of iron, calcium,Vitamin A etc.This is very good for pregnant ladies,small children.
In this amaranth stem is used.It is very healthy because of fibre.

Bende kai kayi rasa(Ladies finger sambar-South Indian style)recipe

Ladies finger or bendekai is a very good vegetable.We can prepare many preparations with it.Sambar is also prepared in many ways.One of the popular preparation of Coastal Karnataka is kayi rasa.Here kayi means coconut.Here almost all dishes are prepared by using coconut.This is a nice side dish for rice.Also can be used for dosa,chapati,roti etc.While preparing ladies finger dishes we use tamarind to over come its sliminess.
Required ingredients
Ladies finger:1/2 kg
Salt:to taste
Jaggery:to taste
Tamarind:size of grape
Grated coconut:1 cup
Red chilly:2
Black gram dal:2 tsp
Oil:3 tsp
Mustard seeds:1tsp
Broken red chilly:1
Coriander leaves
How to prepare kayirasa
Wash and cut ladies fine into 3/4 inch size pieces
Soak tamarind in water.squeeze and extract the juice.In a vessel boil tamarind juice,salt and jaggery.You can add extra water.When it starts boiling add chopped ladies finger and cook it.
In a pan fry red chilly and black gram dal by adding little oil till they become crispy and dal turns golden colour.
Grind them with grated coconut by adding sufficient water to form smooth paste.
Add this mix to cooked vegetable.Add water if required ,so that it should have the consistency of sambar.
Adjust salt,boil it.
Heat oil in a pan.Add mustard seeds,broken red chilly.When they splutter add curry leaves and pour it over  sambar.Kayi rasa is ready to serve.

Plain rasam recipe(bele saaru)

This plain rasam is a good combination with rice.Here thoor dal is the main ingredient.To subside its gaseous effect we are adding ginger.This tastes very good even healthy too.
Required ingredients
Thoor dal:1 cup
Green chilly:1
Ginnger:1 inch size
Salt:to taste
Jaggery(optional):to taste
Tamarind:size of grape OR
Lemon:1
Turmeric powder:a pinch
Ghee:1 tsp
Mustard seeds:1
Broken red chilly:1
Curry leaves
How to prepare bele saaru
Cook thoor dal by adding sufficient water.
Add salt,jaggery,tamarind,slit green chilly,crushed ginger and turmeric powder and boil it.If you are adding lemon juice instead of tamarind add it at the end of preparation.don't boil after adding lemon juice.
heat ghee in apan,add mustard seeds.broken red chilly.When they splutter add curry leaves and pour over rasam.

Urage/timare/ondelaga chutney recipe

Urage/timare/ondelaga is called as mandukaparni in Sanskrit.Centella asiatica is the Latin name.It is very cool in nature.It is known for its memory power.

Balemoothi/kundige/pumbe(banana flower)palya

Banana flower is called as pumbe/balemoothi/kundige in Kannada.This is the rich source of fibre.We have already discussed regarding chutney,tambuli preparation by using banana flower.Hope you have liked it.Today we are going to prepare palya or dry fry.It is a very tasty side dish for rice ,dosa,chapati.We have to remove the outer one or two layers.Then we have to chop it very small and put it in water .Some people add fried boiled rice to increase the taste.Even with out this also this palya will be very tasty.

Required ingredients
Finely chopped banana flower:2 cups
Salt:to taste
Jaggery;to taste
Grated coconut:4 tsp
Fried boiled rice;1 cup
Oil:3 tsp
Mustard seeds:1 tsp
Broken red chilly;1
Black gram dal:1 tsp
How to prepare Balemoothi/kundige/pumbe(banana flower)palya
Remove the outer 2-3 layers of banana flower.Finely chop and put them in water.
Heat oil in a pan.Add mustard seeds,black gram dal,broken red chilly.When they splutter add chopped banana flower.Add salt and jaggery.Add very little water.Close the lid. When water content evaporates and grated coconut and put off the fire.
Add fried boiled rice and serve.

Dal-a side dish for chapati/roti recipe

Dal is protein rich food.For chapati and roti we can easily prepare this healthy ,delicious side dish with minimum time.We can use thoor dal or green gram dal for this.
Required ingredients
Thoor dal/green gram dal:1 cup
Onion:1 Chopped)
Green chilly:1
Ginger:1 inch size(finely chopped)
Cinnamon:1 inch
Clove;4-5
Cardamom:1 clove
Salt to taste
Coriander leaves
Dates(fresh):5-8(finely chopped)
Ghee:2 tsp
How to prepare dal
Wash and cook dal till they become very soft.(we can use pressure cooker)
Heat ghee in a pan.Add cinnamon,clove and cardamom.When they become warm add chopped onions and green chilly and fry them till onions turn transparent.
Add mashed dal,chopped ginger.Add water if required.
Add salt and boil it for 2-3 minutes.
Garnish with coriander leaves and chopped dates.

Thogari (thoor dal)chutney

Thoor dal is known for its high protein.with out thoor dal cooking is impossible in some parts of Karnataka. Thoor dal chutney suits best with ganji.We can use it for dosa,chapath,roti etc.
Required ingredients
Grated coconut:1/2 cup
Thoor dal:!/4 cup
Red chilly:2
Salt to taste
Tamarind:1/4 tsp
For tempering: oil
               mustard seeds
               broken red chilly
               curry leaves
How to prepare thoor dal chutney
In a pan fry thoor dal and red chilly by adding little oil till they turns golden colour.
Grind them with grated coconut ,salt and tamarind to form smooth paste by adding sufficient water.
Transfer hem in to serving bowl.heat oil in a pan.Add mustard seeds.broken red chilly.When they splutter add curry leaves and pour it over chutney.

Mango chutney(Mavinakayi) recipe

Mango chutney is a good combination for rice,ganji,dosa,chapati ,idly etc.usually un ripened wild mango is used for this.This chutney will have the unique smell and taste of mango.
Required ingredients
Grated coconut:1/2 cup
Green chilly:1
Chopped mango pieces:4-5(pieces not mango)
Salt:to taste
For tempering:Oil:1 tsp
Mustard seeds:1/2 tsp
Broken red chilly:1 piece
Curry leaves
How to prepare mango chutney
Grind grated coconut,mango pieces and green chilly in to smooth paste by adding little water.
Transfer in to serving bowl.Add salt and mix well.
Heat oil in a pan.Add mustard seeds,broken red chilly.When they splutter add curry leaves and pour over chutney.

South Indian side dish Avial recipe

Avial is one of the famous side dish of Coastal Karnataka and some parts of Kerala.This suits best with rice.But we can use it with chapati ,roti,dosa etc.In this we can use all vegetables.It resembles like majjige huli or melara.It will be more thick than the usual sambar or melara.It is highly nutritious because it contains the goodness of all vegetables and rich in fibre.In this we have cut the vegetables lengthwise,1/4 inch width and 2-21/2 inch long.We can use any vegetable like drumstick,bitter gourd,carrot,,beans,ridgegourd,bottlegourd ,pumpkin,brinjol etc.
These vegetables will be mixed with coconut gravy.
Required ingredients
Chopped vegetables:4-5 cups
Green peas:1/2 cup
Salt:to taste
Grated coconut:1 cup
Cumin seeds;1 tsp
Green chilly:1
Turmeric powder: a pinch
Butter milk:1 cup
For tempering:oil:1 tsp
              Mustard seeds
              Broken red chilly
              Curry leaves
How to prepare avial

Avial

• Cook all the vegetables and green peas by adding salt.
• Grind grated coconut with turmeric powder,cumin seeds and green chilly to form smooth paste by adding sufficient water.
• Add butter milk to the cooked vegetable and boil it.
• When it starts boiling add coconut mix.Add water if required.It should be thicker than the usual sambar.
• Boil for one minute and put off the fire.
• Heat oil in a pan.Add mustard seeds and broken red chilly.When they splutter add curry leaves and pour it over avial.

Rajma/Kidney beans curry

Rajma/kidney beans curry is a very good combination for chapati/roti/dosa/parata.It is highly nutritious and rich in protein.This preparation originally from Punjab.I prepared it in my own way.Being a Mangalorian I used coconut  pulp instead of tomato puri. Try this.

Required ingredients for Preparing Rajma Curry

Rajma/kidney beans:2 cups
Onions(chopped)1/2 cup
Salt:to taste
Oil:1 tsp
Cumin seeds:1/2 tsp
Grated coconut:1 cup
Pepper :10 grains
Cinnamon:1 inch size
Clove:3-4
Cardamom:1 clove
Tamarind:size of small grape

How to prepare Rajma curry

• Wash and soak rajma for 2-3 hours.
• cook them in a pressure cooker or directly till they become soft.
• Grind grated coconut,with pepper,Cinnamon,cardamom,clove and tamarind to form sooth paste by adding sufficient water.
• Heat oil in a pan.Add cumin seeds.When they splutter add chopped onions.
• Fry till they become transparent.
• Add cooked rajma,coconut mix ,salt and boil it.

Rajma curry is ready.Serve hot.

Pineapple curry(anaanas menaskai) recipe

Pineapple curry is one of the famous preparation of Costal Karnataka/Mangalore.This will be thicker than the usual sambar.It will be sweet,sour and spicy.But I prefer non spicy.Those who want spicy preparation can increase the number of chilly.Best goes with rice.We can also use it as side dish with chapati.usually sour fruits or vegetables are used to do this preparation.

Required Ingredients

Pine apple(ripened/unripened):1
Grated coconut:1 cup
Black gram dal:1 tsp
Til/sesame seeds:1 tsp
Red chilly:2
Salt:to taste
Jaggery:to taste
 For tempering-oil
mustard seeds
chilly    

How to prepare Pineapple curry(anaanas menaskai)

Cut pineapple in to small cubes after removing the skin.
Cook them by adding salt and jaggery.
In a small pan fry black gram dal and red chilly by adding little oil.
When dal starts turning golden colour add til and fry for few seconds.
Grind fried masala with grated coconut to form smooth paste by adding sufficient water.
Add it to the cooked pineapple.
Boil for few minutes.
heat oil in a small pan.Add mustard seeds and red chilly.
When they splutter pour it over the curry.
 

Thondekai palya(Ivy gourd dry fry) recipe

Thonde kai/tindora/Ivy gourd is very good vegetable containing many nutrients.It is a creeper.This vegetable is good for Diabetes patients.

Thondekai palya

Required ingredients

Thonde kai/ivy gourd:500grams
Oil:4 tsp
Mustard seeds:1 tsp
Black gram dal:1 tsp
Red chilly:1
Curry leaves
Salt:to taste
Jaggery(optional): to taste
Grated coconut:4 tsp

How to prepare tondekai palya

Wash and finely chop thondekai.Heat oil in a pan.
Add mustard seeds,black gram dal,red chilly.
When they splutter add curry leaves,chopped thondekai.
Add water so that the vegetable should sink in that.
Add salt,jaggery.(Those who want spicy palya can avoid jaggery and add chilly powder instead).Close the lid.
Cook on low medium flame till the vegetables cooked and water evaporates.
Add grated coconut ,mix well and put off the fire.
Serve with rice,chapati.

Paneer -Malbar spinach(basale soppu) masala recipe

Actually I wanted to prepare palak paneer.But my palak stock was over.So I thought of preparing it with Malbar spinach or basale soppu.I don't like spices much.So I prepared it in my own way .If you like this please let me know.This basale Malbar spinach is very tasty leafy vegetable.It is bit slimy.So I used tamarind.

Required ingredients

Paneer:50 grams
Basale soppu/Malbar spinach leaves:1 fist full
Salt:to taste
Jaggery(optional):to taste
Tamarind;size of a small grape
Cinnamon:1 inch size
Cloves:2-3
Pepper:5-6 grains
Cardamom:1 clove
Onion(chopped):1
Raisins and cashews:1/4 cup
Ghee:4 tsp

How to prepare Paneer-Malbar spinach masala

Paneer -Malbar spinach masala

Wash and cook Malbar spinach with salt,jaggery and tamarind.
When it is cool grind it  with Cinnamon,clove,cardamom and pepper and keep it aside.
In a thick bottomed pan heat ghee and fry raisins and cashews and keep them aside.
Heat ghee in a pan ,add chopped onions and fry them.
Add  Malbar spinach mix to it and boil.
Add small cubes of paneer and boil for 1 minute.
When it is thick put off the fire.
Garnish with fried cashews and raisins.
Serve with chapati /paratha/dosa.
Note:While boiling you can add cream or milk to make it more tasty.

South Indian sambar (Mangalore style) recipe

Sambar or 'huli 'or'kodilu' is the combination of cooked vegetables with spices.Sambar can be prepared in many ways.We Mangalorians use coconut instead of dal.In coastal area coconut is used more.Sambar goes well with rice,idly,dosa,chapati etc.Sambar recipe is almost same for all vegetables.Today we will discuss regarding cucumber(Mangalore southe) sambar.

Required ingredients

Cucumber:1
Grated coconut:1 cup

Cucumber sambar

Coriander:2 tsp
Cumin seeds:1/2 tsp
Fenugreek seeds:!/4 tsp
Black gram dal:1 tsp
Red chilly:2 or pepper:1 tsp
Oil:2 tsp
Salt:to taste
Jaggery(optional):to taste
Tamarind:Size of small grape
Turmeric powder
Mustard seeds:1/2 tsp
Curry leaves

How to prepare sambar

• Wash and chop cucumber after removing seeds.
• cook them in sufficient water by adding salt and jaggery.
• In a pan take coriander,cumin seeds, fenugreek,dal,chilly.Add oil and fry in low flame till chilly becomes crispy and dal turns to golden colour.
• Put grated coconut,fried masala,tamarind, turmeric powder in mixie and grind it with sufficient water to form smooth paste.
• Add it to the cooked vegetables and boil it.
• Add curry leaves and boil for 5 minutes.
• Heat oil in a pan.Add mustard seeds,broken red chilly.When they splutter pour it over the Sambar.

Sambar is ready to serve.