Tag: side dish

DODDAPATRE TAMBULI-SAMBAR BALLI TAMBULI

Doddapatre Tambuli

Doddapatre Tambuli

Doddapatre (Coleus Aromaticus)

Doddapatre or Sambara balli is a small herb. It is used as home remedy for cold and cough. Slightly heat 2 to 3 leaves and squeeze out the juice. Mix this juice with salt or honey. It can be consumed for 2 to 4 times a day.

It is Karnataka special and one of the traditional recipe of South Canara. Tambuli keeps body cool. Usually tambuli is served as a starter for lunch or dinner. It goes well with hot cooked rice. It helps in digestion. It is also called “pittha hara” in Ayurveda. It is considered also as a side dish along with lunch or dinner.

Ingredients :

Doddapatre                                     20

Jeera                                                  ½ tsp

Pepper                                               3-4

Green chilly                                    1 optional

Ghee                                                   1tsp

Curds                                                ½ cup

Sugar                                                 one pinch

Salt to taste

Method :

Wash doddapatre and dry it.

Take a pan put ½ tsp ghee and keep on low medium flame.

When ghee is hot add jeera, pepper to splutter.

Now add doddapatre, green chilly (optional) to it and fry for 4-5 mins or until water in it dries up.

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Allow to cool.

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Grind fried leaves, salt, sugar and little water into fine paste.

Add curds to the paste.

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In a pan put ½ tsp ghee and add mustard seeds to splutter.

Add the tempered seeds to tambuli and mix.

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Now tambuli is ready to serve.

You can have tambuli with hot cooked rice with ghee.

Tips :

You can add necessary curds to get the right consistency. You can also add grated coconut while frying and grinding. I have not added. I have mentioned green chilly optional, if you do not want you can avoid it.

POTATO ONION CURRY-EERULLI AALUGADDE PALYA

Potato Onion Sabji

Potato Onion Sabji

Aloo / potato is one of the common vegetable used in many dishes say main dish or side dish. It is very rich in carbohydrate . It has so much of energy that it is sufficient for a person to manage a day without any food.

Today I am showing how to prepare Aloo Onion Curry. It goes well with all types of Dosas like Masala Dosa, Plain Dosa, Set Dosa, Kaali Dosa, Rava Dosa etc., Chapathi, Paratha, Poori and many more.

I have made little spicy and tastier Aloo Onion Curry. I have added tomatoes to have tangy taste which goes hand in hand with dosa, chapatti, poori.

Ingredients :

Onion                                                             3 medium size

Potato                                                            2 medium size

Tomato                                                          2-3 medium size

Green Chillies                                             10-12

Ginger paste                                                ½ tsp

Curry leaves                                                one fist full

Coriander leaves                                       one fist full

Channa dal                                                   1 tsp

Urad dal                                                        ½ tsp

Mustard                                                        1 tsp

Oil                                                                    2 tbsp

Lemon                                                           2 nos. big

Water as required

Salt to taste

 

Method :

Cook potatoes till soft in pressure cooker. Peel the skin. Mash it and keep aside.

Cut onion into pieces. Finely chop curry and coriander leaves and keep aside. Cut green chillies into small pieces.

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In a pan put 3 tbsp oil and temper with mustard and chana.

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Add turmeric, cut green chillies, onion and fry for 2-3 mins in medium flame.

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Now add salt, curry leaves, tomato puree mix well and cook for 2-3 mins.

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Add ½ cup water and cook for 2 mins.

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Add mashed potato and mix well. Close the lid for 2 mins in low flame.

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Switch off the flame squeeze lemon juice and mix. Garnish with coriander leaves.

Onion potato curry / palya is ready to eat. Serve with hot poori, chapathi, dosa, paratha.

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Tips :

If you want your gravy to be little watery add water as per your required consistency. You can add garam masala, chilli powder to get your curry more spicy. You can also add grated coconut for added taste.

SIHI KUMBALA GOJJU-PUMPKIN GRAVY

Sihikumbala Gojju-Pumkin Gravy

Sihikumbala Gojju-Pumkin Gravy


 
Ingredients :

 

Sihikumbala/pumpkin     2 cups diced

Cinnamon                              1-2 inch

Red Chillies                           5-6

Green chillies                       5-6

Tamarind                               1 small lemon size

Coriander                              1 ½ tsp

Fried gram                            2 tsp

Jaggery                                   1 ½ tsp or small lemon size

Coconut-grated                   5 tsp

Turmeric                                1 pinch

Jeera                                       1 tsp

Pepper                                    1 tsp

Curry leaves                         5-6

Coriander leaves                5-6 strands

Salt to taste

 

For Tempering :

1 tbsp oil, mustard seeds

 

 

Method :

Cook pumpkin with required water, till soft but don’t overcook as it becomes paste. Have in mind pumpkin cooks very fast.
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Keep aside few curry leaves and coriander leaves for garnishing.

In a mixie jar put all other ingredients and grind into fine coarse paste.

Put the grounded mixture and jaggery to cooked pumpkin.

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Mix gently and cook for 3-4 mins or until raw smell goes off. Often keep stirring to avoid burn at the bottom.

In a small pan put oil and temper with mustard seeds.

Add to the pumpkin mixture. Garnish with curry and coriander leaves.

Pumpkin gojju is ready to serve.

Sihikumbala Gojju-Pumkin Gravy

Sihikumbala Gojju-Pumkin Gravy

You can have this yummy gojju with chapatti, dosa, cooked rice, rotti.

 

 

 

Tips :                                                                                                                               

If pumpkin gojju is too thick you can adjust by adding water for your requirement. But it should be little thick to eat. You can adjust sweet with jaggery as you like. This gojju is tasty to eat if it is little sweetish.