TENDLE BIBBE UPKARI / IVY GOURD TENDER CASHEW STIRFRY

Tendle and bibbe upkari is made on special occasions like Ugadi, Vijaya dashami, weddings or on temple festivals. Bibbo is tender cashew nuts. It is mainly a Konkani recipe.

IVY GOURD TENDER CASHEW STIR FRY

WHAT YOU NEED:

IVY GOURD - 20-25

TENDER CASHEW - 2 BIG HANDFUL /1 CUP

COCONUT GRATINGS - 1 TBS

DRIED RED CHILLI - 3-4, BROKEN

MUSTARD SEEDS - 1 TSP

SALT - TO TASTE

TENDLE BIBBE UPKARI

HOW TO MAKE:

WASH IVY GOURD AND CUT LENGTHWISE IN THIN STRIPS.

REMOVE THE OUTER COVER OFF CASHEWS, BREAK THEM INTO TWO. IF YOU DON'T GET VERY TENDER ONES SOAK THE CASHEWS IN HOT WATER AND USE WHEN IT BECOMES SOFT. THEN REMOVE ITS OUTER COVER AND PART THEM.

NOW HEAT KADAHI WITH A TSP OF OIL IN IT.

 ADD MUSTARD SEEDS, WHEN IT SPLUTTERS ADD DRIED RED CHILLI, SAUTE FOR A SECOND.

THEN ADD IVY GOURD, CASHEW AND MIX WELL.

ADD SOME WATER AND SALT TO TASTE.

COVER AND COOK TILL ALL THE WATER GOES AND DONE.

GARNISH WITH COCONUT GRATINGS.

SERVE TENDLE BIBBE UPKARI AS SIDE DISH

JEEV KADGI BATATE UPKARI / TENDER BREADFRUIT POTATO STIR FRY

A simple Konakni preparation of tender breadfruit with potato stir fry.

WHAT YOU NEED:

TENDER BREADFRUIT - HALF OF MEDIUM SIZE

POTATO - 1 

DRIED RED CHILLI - 3 BROKEN

MUSTARD SEEDS - 1/2 TSP

SALT - TO TASTE

HOW TO MAKE :

WASH BREADFRUIT AND POTATO. NO NEED OF REMOVING SKINS.

CUT BOTH THE VEGETABLES IN THIN STRIPS, AS SHOWN IN THE PIC.

NOW HEAT A TBSP OIL IN KADAHI. WHEN IT IS HOT ADD MUSTARD SEEDS. WHEN IT SPLUTTERS ADD DRIED RED CHILLI. STIR FOR A SECOND, 

IMMEDIATELY ADD POTATO PIECES, SUATE WELL. THEN ADD BREADFRUIT PIECES AND SALT. STIR WELL. REDUCE THE HEAT. COVER AND COOK TILL DONE.

STIR IN BETWEEN TO AVOID BURNING.

SERVE JEEV KADGI BATATE UPKARI AS SIDE DISH.

KADGI GHASHI / RAW JACK FRUIT GHASHI

Raw Jackfruit ghashi is a popular side dish in Konkani household. This preparation is made in temple festivals also. Here we don't add garlic seasoning. We add mustard seeds and curry leaves seasoning gives the special aroma of Temple feast.

KADGI GHASHI

WHAT YOU NEED:

RAW JACKFRUIT - 2 CUPS PIECES

COCONUT GRATINGS - OF HALF COCONUT

DRIED RED CHILLI - 7-8, ROASTED IN LITTLE OIL

TAMARIND - ONE SMALL GOOSEBERRY SIZE

FOR SEASONING:

MUSTARD SEEDS - 1 TSP

FENUGREEK SEEDS / METHI SEEDS - 4-5

CURRY LEAVES - 1 SPRIG

HOW TO MAKE:

FIRSTLY, PRESSURE COOK THE JACK FRUIT PIECES FOR 10-15 MINUTES. KEEP ASIDE.

GRIND COCONUT GRATINGS, ROASTED CHILLI, TAMARIND ALONG WITH LITTLE WATER TO A SMOOTH, FINE MASALA.

NOW IN A VESSEL ADD COOKED JACKFRUIT AND GROUND MASALA. 

ADD SOME WATER, MIX WELL. AND HEAT IT.

ADD SALT. CHECK THE THICKNESS OF GRAVY, ADD WATER IF NEEDED.

WHEN IT STARTS BUBBLING PUT OFF THE FIRE.

NOW HEAT 3-4 TSP OIL, WHEN IT IS HOT ADD MUSTARD SEEDS. WHEN IT STARTS CRACKLING ADD METHI SEEDS AND CURRY LEAVES. POUR IT OVER RAW JACKFRUIT GHASHI.

SERVE KADGI GHASHI ALONG WITH STEAMED RICE.

CABBAGE SANNA IDLI/ SPICY CABBAGE IDLI

One of the GSB's popular side dish Sanna Idli, a spicy idli made with rice and tur dal. I have posted plain and onion spicy idlis. This is made with cabbage.

WHAT YOU NEED:

RAW RICE - 1/2 CUP

TUR DAL - 1/2 CUP

COCONUT GRATINGS - OF 1/2 COCONUT

ONION - 2, MEDIUM, CHOPPED

CABBAGE LEAVES - 3-4, finely chopped

TAMARIND - SIZE OF SMALL GOOSEBERRY

DRIED RED CHILLI - 10 - 12

SALT - TO TASTE

CABBAGE SPICY IDLI

HOW TO MAKE:

SOAK RICE AND DAL FOR 2 HOURS. DRAIN.

GRIND DRIED RED CHILLI, COCONUT GRATINGS, TAMARIND AND SALT.

NOW ADD IN RICE AND DAL AND GRIND COARSELY. ADD LITTLE WATER WHILE GRINDING. REMOVE TO A MIXING BOWL.

NOW MIX CHOPPED ONION AND CABBAGE WELL. ADD LITTLE WATER IF NEEDED. THE MIXTURE SHOULD BE THICK BUT LITTLE WET. WHEN YOU PRESS IT IN YOUR HAND THE MIXTURE SHOULD HOLD ALL TOGETHER.

NOW PUT IN IDLI MOULDS AND STEAM THEM FOR 20 - 25 MINUTES OVER MEDIUM HEAT.

SERVE CABBAGE SANNA IDLI TOPPED WITH LITTLE COCONUT OIL AS SIDE DISH.

SWEET MANGO GOJJU

A very simple side dish from the Konkani Community made from ripe mango.

WHAT YOU NEED:

RIPE MANGO - 1

GREEN CHILLI - 1

JAGGERY - 1-2 TSP  OR  TO TASTE

SALT - TO TASTE

FOR SEASONING:

MUSTARD SEEDS - 1/4 TSP

URAD DAL - 1/4 TSP

DRIED RED CHILLI - 1 SMALL, BROKEN

CURRY LEAVES

HOW TO MAKE:

TAKE PULP FROM THE MANGO REMOVING IT'S SKIN AND SEED.

GRIND PULP, GREEN CHILLI, JAGGERY AND SALT IN A MIXER GRINDER.

HEAT A TSP OIL IN A SMALL PAN. ADD MUSTARD SEEDS. WHEN IT SPLUTTERS ADD URAD DAL, DRIED RED CHILLI AND CURRY LEAVES. POUR THIS SEASONING OVER THE GOJJU.

SERVE SWEET MANGO GOJJU AS SIDE DISH.

ARBI KISMURI / ALVA MANDE KISMURI

A popular side dish from GSB Community. I have already posted Sooran and Bitter gourd kismuri. Now I made Kismuri with Arbi / Alva mande.

ALVA MANDE KISMURI.

WHAT YOU NEED:

ARBI / ALVA MANDE - 1 CUP, CUT IN CUBES

ONION - 1, SMALL, CHOPPED FINELY

DRIED RED CHILLI - 3-4, ROASTED IN LITTLE OIL

COCONUT - 2 HANDFULS

CORIANDER SEEDS - 2 TSP

TAMARIND PIECES - 2 SMALL PIECES

SALT - TO TASTE

HOW TO MAKE:

REMOVE THE SKINS OF ARBI, CUT IN SMALL CUBES.

PUT IN COLANDER AND WASH IN RUNNING WATER.

SPRINKLE LITTLE SALT AND KEEP ASIDE FOR AT LEAST 15 MINUTES.

NOW HEAT KADAHI WITH ENOUGH OIL IN IT.

WHEN HOT, TAKE HANDFUL ARBI PIECES JUST SQUEEZE WELL TO REMOVE IF THERE IS ANY WATER. PUT THE PIECES IN HOT OIL AND FRY ON HIGH FLAME.FRY ALL THE PIECES CRISP AND GOLDEN BROWN COLOR.REMOVE.

GRIND COCONUT GRATINGS, TAMARIND, ROASTED CHILLI, CORIANDER SEEDS AND VERY LITTLE SALT, ( WE HAVE ALREADY PUT SOME SALT TO THE ARBI PIECES.) WITHOUT ANY WATER.

NOW TAKE THE MASALA IN A MIXING BOWL.

MIX IN OINION AND ARBI PIECES. MIX THOROUGHLY. CHECK THE SALT, IF IT IS LESS ADD. THE MORE SALT WILL SPOIL THE KISMURI. SO BE CAREFUL WHILE ADDING SALT.

SERVE ALVA MANDE KISMURI IMMEDIATELY AFTER MIXING AS SIDE DISH.

UDID DAL AND RAVA APPO

MY ELDERS ALWAYS USED TO SUGGEST TO HAVE MY BREAKFAST

WELL,WHICH WOULD HELP YOU TO BECOME ENERGETIC FOR THE NEXT FEW

HOUR OF WORK YOU DO. THAT IS RIGHT THOUGH. WHEN YOU BREAK YOUR 

FAST IN THE MORNING AND EAT HEALTHY FOOD IT WILL GIVE YOU 

MORE ENERGY.

THESE APPOS ARE MADE WITH LENTILS.

UDAD DAAL AND RAVA APPO

WHAT YOU NEED:

UDAD DAL - 1/4 CUP ( THE UDAD DAL WAS OF GOOD QUALITY SO I USED 1/4 CUP, YOU CAN USE 1/2 CUP IF YOU WANT)

RAVA - 2 CUPS

SALT - TO TASTE

GREEN CHILLI - -3-4 CRUSHED

GINGER - 1 INCH, CRUSHED

CURRY LEAVES - 2 SPRIGS, CHOPPRD FINELY

UDAD DAL AND RAVA APPO

HOW TO MAKE:

WASH UDAD DAL AND SOAK FOR 3-4 HOURS.

THEN GRIND UDAD DAAL IN A WET GRINDER FOR AT LEAST 15 MINUTES. GRIND ADDING SOME WATER IN BETWEEN. TRANSFER IN A VESSEL. TAKE 2 CUPS WATER, POUR IN THE GRINDER AND CLEAN THE STUCK UDID, TRANSFER THE WASHED FIRST WATER IN SEPARATE VESSEL AND KEEP ASIDE.

ADD SALT TO THE UDAD BATTER AND KEEP FOR FERMENTATION OVERNIGHT.

NEXT DAY ADD 2 CUPS RAVA IN THE WASHED FIRST WATER. MIX WELL.

ADD THIS TO THE UDAD BATTER. MIX THOROUGHLY WITH BIG SPOON TO MAKE THE BATTER SMOOTH AND LUMP FREE. BATTER SHOULD BE LIKE THE CONSISTENCY OF IDLI BATTER.

ADD CRUSHED GINGER, GREEN CHILLI AND CURRY LEAVES. MIX WELL. KEEP FOR 15 TO 20 MINUTES.

HEAT APPE TAVA. WHEN HOT POUR A TSP OIL IN EACH HOLE. POUR BATTER IN EACH HOLE. REDUCE THE HEAT, COVER AND COOK TILL IT IS CRISP. 

NOW REMOVE THE COVER, FLIP THE APPO AND FRY AGAIN TILL CRISP.

SERVE APPO AND GRREN CHUTNEY / COCONUT CHUTNEY / SAMBAR FOR BREAKFAST.

JEEV TORI KADGI GHASHI / PIGEON PEAS RAW JACK FRUIT GHASHI

The ghashi is coconut based spicy curry. Today I prepared with tender pigeon peas, normally it is made with dried pigeon peas. I prepared it with tender ones.

TENDER PIGEON PEAS AND RAW JACK SPICY CURRY

WHST YOU NEED:

TENDER PIGEON PEAS / JEEV TORI - 1 1/2 CUPS

RAW JACK FRUIT - 10 -12 PIECES

COCONUT - 1/2 COCONUT GRATINGS

RED CHILLI - 7-8, ROASTED IN LITTLE OIL

TAMARIND - 2 PIECES

SALT - TO TASTE

FOR SEASONING:

OIL - 3-4 TSP

GARLIC - 8-9 CLOVES

HOW TO MAKE:

PRESSURE COOK PEAS AND RAW JACK FRUIT ON HIGH FLAME FOR 10 MINUTES. ALLOW TO COOL DOWN.

GRIND COCONUT GRATINGS, TAMARIND AND ROASTED CHILLI TO A FINE MASALA ADDING LITTLE WATER.

NOW MIX MASALA AND COOKED PEAS AND RAW JACK FRUIT, ADD 1 CUP WATER TO MAKE GRAVY. HEAT IT ADDING SALT. ALLOW TO BOIL. PUT OFF THE GAS.

HEAT OIL IN A SMALL PAN. ADD CRUSHED GARLIC AND FRY TILL THEY ARE DARK BROWN.

POUR OVER THE GHASHI.

SERVE JEEV TORI KADGI GHASHI / TENDER PIGEON PEAS  RAW JACK FRUIT SPICY CURRY ALONG WITH RICE.

JEEV TORI BATATE UPKARI / TENDER PIGEON PEAS POTATO STIR FRY

NOW THE SEASON OF PIGEON PEA HAS STARTED. IT IS A WINTER DELICACY, WE PREPARE VARIETIES OF DISHES FROM PIGEON PEAS. HERE IS ONE SIMPLE RECIPE OF UPKARI.

JEEV TORI / TENDER PIGEON UPKARI

WHAT YOU NEED:

JEEV TORI - 1 CUP

POTATO - 2 MEDIUM, CUBED, SMAL SIZE

DRIED RED CHILLI - 3-4, BROKEN

MUSTARD SEEDS - 1 TSP

CURRY LEAVES 

SALT - TO TASTE

JEEV TORI UPKARI

HOW TO MAKE:

HEAT 2 TSP OIL IN KADAHI, ADD MUSTARD SEEDS, WHEN  IT SPLUTTERS ADD BROKEN DRIED RED CHILLI AND CURRY LEAVES. SAUTE FOR FEW SECONDS.

ADD POTATO PIECES AND PIGEON PEAS, MIX WELL.

ADD SALT AND A CUP OF WATER.

WHEN IT BOILS REDUCE THE HEAT, COVER AND COOK TILL DONE.

SERVE JEEV TORI UPKARI AS SIDE DISH.

MOOGA DAALI USLI / SPLIT GREENGRAM USLI

A healthy breakfast preparation from GSB community, Mooga daali usli. It is prepared even in temples at the time of Saptaha. I remember eaten in Panemangalore temple long back.

MOOGA DAALI USLI

WHAT YOU NEED:

MOONG DAL - 1 CUP

GREEN CHILLI - 3-4, SLIT OR CHOPPED

GINGER - 2 TSP, CHOPPED FINELY

COCONUT GRATINGS - 1/2 CUP

MUSTARD SEEDS - 1 TSP

ASAFOETIDA WATER - 1 TSP

CURRY LEAVES - 1 SPRIG

SALT - TO TASTE

MOOGA DAALI USLI AND STEAMED BANANA MADE FOR BREAKFAST TODAY.

HOW TO MAKE:

HEAT KADAHI WITH 2 TSP OIL. ADD MUSTARD SEEDS. WHEN IT FLUTTERS ADD GINGER, GREEN CHILLI AND CURRY LEAVES. SAUTE FOR FEW SECONDS. 

THEN ADD WASHED AND DRAINED MOONG DAL AND 2 1/2 CUPS WATER. 

WHEN IT BOILS ADD COCONUT GRATINGS AND SALT. STIR WELL.

REDUCE THE HEAT AND ALLOW TO COOK DAL TILL SOFT AND ALL THE WATER EVAPORATES.

SERVE MOOGA DAALI USLI FOR BREAKFAST OR FOR DINNER.

POTATO SAUNG/ SONG / BATATE SONG

VERY SPICY CURRY, POTATO SONG, BEST ACCOMPANIMENT WITH SHEVAI. THIS

RECIPE IS ALSO FROM MY MOTHER-IN-LAW. THE CURRY IS MADE WITH VERY FEW

INGREDIENTS. HERE IS THE RECIPE..

BATATE SONG

WHAT YOU NEED

POTATOES - 4 MEDIUM, BOILED

ONION - 1 BIG, CHOPPED

TAMARIND - SMALL LEMON SIZE BALL, SOAKED IN 1 CUP HOT WATER AND EXTRACTED JUICE

RED CHILLI POWDER - 1 TSP

TURMERIC POWDER - 1/4 TSP

SALT - TO TASTE

POTATO SAUNG WITH RAW RICE SHEVAI

HOW TO MAKE:

TAKE ONE TBSP OIL IN KADAHI AND HEAT.

ADD CHOPPED ONION, FRY TILL THEY ARE TRANSLUCENT.

ADD BOILED MASHED POTATOES, RED CHILLI POWDER, TURMERIC POWDER, TAMARIND WATER AND SALT.

MIX WELL AND STIR.

ADD SOME WATER TO MAKE GRAVY. ALLOW TO BOIL FOR FEW MINUTES.

FINALLY ADD A TSP OF COCONUT OIL OVER IT.

SERVE POTATO SAUNG/ BATATE SONG ALONG WITH SHEVAI

RIDGE GOURD/ HEERE KAAYI/ GOSALE SHEERE CHUTNEY

During my younger days I remember my Mom used to prepare all sorts of curry, sweets, 

savoury that normally GSB people prepare. Ekpani Chutney, Gosale sheere Chutney, and so

many dishes that I still remember. Here, my father-in-law had his own choices and my mother-

in-law prepared the dishes according to his taste. He ate coconut based curries very less. When

 I came here after my marriage, my mother-in-law started preparing dishes of my choices as

well. She even prepared this Gosale sheere Chutney once when we got Ridge gourd in

 the market. Those days it was difficult to get some varieties of vegetables. But these days we

get plenty of them, all types of vegetables. Yesterday I bought one long Ridge gourd from

the market and I made 4 curries with one Ridge gourd. So, here is the recipe of the

 chutney, made with its peel Ie, rough edges.

GOSALE SHEERE CHUTNEY AND TAMBOLI

HOW TO MAKE:

GOSALE SHEERE - 1 CUP

GHEE - 1 TBSP

COCONUT GRATINGS - 1 CUP

DRIED RED CHILLI - 3

CUMIN SEEDS - 1 TSP

TAMARIND - 1 SMALL PIECE

SALT - TO TASTE

RIDGE GOURD/ HEEREKAYI

GOSALE SHEERI / PEEL

HOW TO MAKE:

CHOP RIDGE GOURD PEELS IN TO SMALL PIECES.

HEAT GHEE IN KADAHI, WHEN HOT SPLUTTER CUMIN SEEDS, ADD CHOPPED RIDGE GOURD PEELS AND FRY THEM WELL. REMOVE.

ADD DRIED RED CHILLI AND ROAST ON LOW FLAME. REMOVE.

ADD COCONUT GRATINGS SND ROAST TILL YOU GET NICE AROMA, BUT NOT TO BURN.

NOW GRIND ALL THE FRIED INGREDIENTS ALONG WITH TAMARIND AND SALT.

WHILE GRINDING YOU CAN ADD VERY LITTLE WATER. THE CHUTNEY SHOULD BE LITTLE COARSE, NOT VERY FINE.

SERVE GOSALE SHEERE CHUTNEY AS SIDE DISH.

FOR THE TAMBOLI:

TAKE 2-3 TSP CHUTNEY IN A VESSEL, ADD 2-3 CUPS WATER AND GIVE A BOIL.

ADD SALT TO IT.

SEASON WITH 1/2 TSP CUMIN SEEDS, 1 DRIED RED CHILLI AND CURRY LEAVES.

SERVE TAMBOLI ALONG WITH RICE.

BANANA FLOWER / BONDI AMBODO

A TASTY AND SIMPLE RECIPE OF AMBODO/ VADA WITH BANANA FLOWER.

BANANA FLOWER AMBODO

WHAT YOU NEED:

BANANA FLOWER - 1 SMALL, CHOPPED(1 cup)

ONION - 1 SMALL, CHOPPED FINELY

RAW RICE - 1/2 CUP

TUR DAAL - 1/4 CUP

DRIED RED CHILLI -  7-8

ASAFOETIDA - CHANA SIZE PIECE

TAMARIND - A SMALL PIECE

CURRY LEAVES - 1 SPRIG, FINELY CHOPPED

CORIANDER LEAVES - 1 STALK, FINELY CHOPPED

SALT - TO TASTE

HOW TO MAKE:

WASH RICE AND TUR DAL AND SOAK IN ENOUGH WATER FOR AT LEAST ONE HOUR. DRAIN.

THEN GRIND RICE, DAAL, DRIED RED CHILLI, ASAFOETIDA, TAMARIND, AND SALT TO A LITTLE COARSE MASALA. ADD JUST FEW SPOONS OF WATER WHILE GRINDING. 

TRANSFER  THE MASALA IN A MIXING BOWL.

ADD CHOPPED BANANA FLOWER, CHOPPED ONION, CURRY LEAVES, CORIANDER LEAVES AND MIX WELL.

HEAT ENOUGH OIL IN KADAI, WHEN HOT TAKE A SMALL PORTION OF MIXTURE, MAKE BALLS, FLATTEN A LITTLE AND FRY ON MEDIUM HEAT. FRY ON BATCHE, TILL GOLDEN AND CRISP.

SERVE BANANA FLOWER AMBODO AS SNACKS IR SIDE DISH.

SPROUTED GREEN GRAM / MOONG UPKARI

A simple GSB recipe..

:

WHAT YOU NEED:

Sprouted moong - 2 cups

Dry red chilli - 2-3, broken

Onion -1 big, chopped finely

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig

Salt - to taste

HOW TO MAKE:

HEAT 2 TSP OIL IN KADAHI.

SPLUTTER MUSTARD SEEDS, ADD BROKEN DRY RED CHILLI AND CURRY LEAVES. SAUTE.

ADD CHOPPED ONION, FRY TILL TRANSLUCENT.

THEN ADD MOONG, SALT AND HALF CUP OF WATER. REDUCE THE HEAT, COVER AND COOK TILL DONE.

SERVE SPROUTED MOONG UPKARI AS SIDE DISH.

PHANNA PATRODO FROM LEFT OVER PATRODO

We GSBs always make a big quantity of patrodos, with the basic patrodo we make varieties of dishes, like Patrodo Fry, Upakri, Ghashi and so many. I made Phanna patrodo, it is yummy and my husband loved it a lot. I had kept 3-4 pieces, about 5-6 inch long, of patrodo in my fridge, every time eating the same means boring, so thought of making Phanna patrodo.

PHANNA PATHRDO

WHAT YOU NEED:

Left over patrodos - 3-4 pieces

For Seasoning - 

Mustard seeds - 1 tsp

Fenugreek seeds / methi seeds - 1/2 tsp

Curry leaves - 1 sprig

Dry red chilly - 1 , optional

Oil - 2 -3 tbsp

PHANNA PATRODO FROM LEFT OVER PATHRODO..

HOW TO MAKE:

Slice the Patrodos in 1/2 to 1 inch thick.

Now heat oil in a deep bottomed kadahi.

When the oil is hot add mustard seeds. When it splutters add methi seeds and curry leaves.

Reduce the heat, and place all the patrodo slices in kadahi and cover the lid.

Allow to fry slowly in the kadahi.

When it is fried flip the other side and again cover the lid and allow to fry.

Once it is fried well. switch off the heat.

Serve Phanna Patrodo as side dish.

SAMBAR / VATTUNU KOLOMBO

This type of sambar made mostly in karnataka. My Mother never prepared or bought Sambar powder when we were kids. She always prepared Sambar with ground masala. Recently my daughter had gone to Mangalore to spend her Onam vacation at her Aunt's place. When she came back she said she loved her sambar and requested me to prepare the same sambar /Kolombo. Normally I prepare with sambar powder. The recipe goes this way...

SAMBAR/ KOLMBO

WHAT YOU NEED :

Tur Dal - 1/2 cup

Vegetables - 1 1/2 cups. I added Lady's finger, Sooran, Potato, Carrot, Flat beans, Beetroot, tonde kai/tinda

Onion - 1 small - chopped

Tomato - 1 - chopped

Tamarind - size of a gooesberry, make juice adding little water and keep aside

Turmeric powder - 1/4 + 1/4 tsp

IT'S SPECIALITY IS MADE WITH GROUND WET MASALA

For the masala:

Corinader seeds - 1 heaped tsp

Chana dal - 1 heaped tsp

Cumin seeds / Jeera - 1/2 tsp

Methi seeds - 1/4 tsp

Dry Red chilly - 5

Asafoetida - pea size 

Coconut gratings - 1/4 cup

Salt - to taste

For seasoning

Mustard seeds - 3/4 tsp

Curry leaves - 1 sprig

Coriander leaves - to garnish

VATTUNU KOLMBO!

HOW TO MAKE :

Wash tur dal well and keep in a vessel adding 1/4 tsp turmeric powder and 1 tsp coconut oil and double the water. Keep in the pressure cooker.

Place cut vegetables like sooran, potato, carrot, beetroot, flat beans, tonde kai in another vessel, put a little water in it and keep over tur dal.

Close the lid and pressure cook for 10 to 15 minutes after the first wistle. I reduce the heat to medium after the first wistle.

In another container add chopped onion, chopped tomato and lady's finger along with 1/4 tsp of turmeric powder and tamarind juice. Add little water too and cook till done.

Meanwhile heat a pan with 2-3 tsp oil. when hot roast red chilly, chanadal, coriander seeds, cumin seeds, methi seeds and asafoetida till you get aroma. Do not burn the ingredients, fry over low heat. In the end add coconut gratings and fry for another 2 minutes. then put off the fire.

Now grind all the fried items in a mixer adding required water to a fine smooth paste.

Now add cooked vegetables in the container which has tomato, onion and lady's finger.

Churn the cooked tur dal to smooth, add this paste to the vegetables. 

Then add ground masala to the vegetables along with some water. Cook to boil.

Add salt and water to your desired consistency. 

Heat a tsp of ghee in a pan. When hot add mustards seeds, once it crackles add curry leaves. Pour the seasoning over the Kolombo.

Garnish with coriander leaves.

Serve Kolmbo / Sambar along with steaming rice.

JACK FRUIT SEED / BIKKAND SONG

Yesterday I got a big ripe jackfruit from a friend's place. I think this will be the last jack fruit of this season. Here I am the only person who eats jackfruit as well as its seeds. I always keep a few seeds and put remaining seeds in my kitchen dustbin. This time I thought not to waste and use each seed in a best way and my family make eat Bikkand. Here is the recipe which I prepared to day.

JACK FRUITS SEED SPICY CURRY

WHAT YOU NEED :

Jack fruit seeds - 1 cup, washed, peeled and cut

Onion - 1 big, chopped , diced

Cumin seeds - 1/2 tsp

Coriander seeds powder - 1 tsp

Red chilli powder - 1/2 tsp or as per taste

Tamarind - gooseberry size ball

Asafoetida - little , diluted in water

Salt - to taste

JACK FRUIT SEEDS

BIKKAND SONG

HOW TO MAKE :

Pressure cook the cut jackfruit seeds for 15 minutes or till they are soft.

Soak tamarind in 1/2 cup hot water for 5-10 minutes and squeeze to make juice of it. 

Mix red chilli powder, coriander powder and  tamarind juice well and keep aside.

Heat kadahi with a tbsp oil. 

Add cumin seeds, when it splutters add onion, fry them till they are translucent.

Now add red chilli tamarind mixture and stir well.

Allow to cook fro few minutes.

Then add jack fruit seed pieces, mix well.  

Add salt, asafoetida and some water. Let it boil for few more minutes.

Serve Jackfruit seed / Bikkand song with rice or Rotis

CUCUMBER/ MAGGE AND VAALI/MALABAR SPINACH SAARUPKARI

This is a simple GSB preparation. 

WHAT YOU NEED : 

Cucumber - 1 medium

Vaali leaves - about 15

For seasoning:

Mustard seeds or Garlic cloves - mustard seeds - 1tsp/ garlic cloves - 5-6, crushed

Dried red chilli - 3-4

Salt

HOW TO MAKE :

Wash and peel the cucumber and cut in cubes.

Same way wash Vaali leaves and chop.

Put both vegetables in a vessel with 2 cups of water.

Now heat 3-4 tsp oil in a small pan, add mustard when it splutters add broken dried red chilli. saute for seconds. Or instead of mustard add crushed garlic in hot oil, when it becomes brown color add broken dried red chilli. Saute for seconds. Pour this seasoning over the vegetables. 

Mix salt. Pressure cook this saarupkari for 10 to 15 minutes.

Serve hot with rice.

BATATE VAAGU /POTATO SPICY CURRY

Batate vaagu is a GSB preparation, mainly prepared at the time of temple festivals and weddings, because it contains no onion and garlic. Last week my sister-in-law gave this recipe to me, since then i was waiting for the right time. I remember, had tasted this curry when I was a little girl and that too at a wedding. The curry is really yummy, goes well with rice or chappatis. The recipe goes like this.....

BATATE VAAGU

WHAT YOU NEED:

Potatoes - 2 medium

Tomato - 1 big

Tamarind - a small piece

Dry red chilly - 4-5

Coconut - 1 big handful, grated

Coriander seeds - 1 tsp

Mustard seeds - 1 tsp

Curry leaves - 1 sprig

Salt - to taste

POTATO SPICY CURRY / BATATE VAAGU

HOW TO MAKE :

Wash potatoes and cut in cubes.

Also cut tomato. If tomato is very sour then no need of adding tamarind. Here i have added tamarind because the tomato was sweet.

Heat a tsp of oil in a small pan. Roast dry red chillies carefully, see that not to burn.

Remove the chillies

Now roast coriander seeds till you get the aroma.

Now grind coconut gratings roasted chillies, roasted, coriander seeds and tamarind along with little water to make a smooth paste.

Then heat a tbsp oil in kadahi, splutter mustard seeds, then add curry leaves.

Add cubed potatoes, fry for few minutes.

Now add tomato pieces, fry again.

Add ground masala and 1 cup of water to it. 

Add salt, cover and cook till potatoes are cooked.

The curry should be thick, having very little gravy.

Serve Batate vaagu as side dish./ chappati/Rotis.