Tomato bath Recipe in pressure cooker - Karnataka Style Tomato Pulao Recipe

Karnataka style tomato masala bath was in my try list for years. Here in Bangalore, people make tomato rice in different ways and call it in different names like tomato masala bath, tomato bath, tomato chitranna, tomato palav etc. 

Recently I followed a recipe from Rekha aduge’s YouTube channel. It came out so good and flavorful. Its taste reminded few restaurants to me. Its a simple one pot recipe. It can be prepared easily in a pressure cooker. So you can make it quickly during busy morning hours. Ideal for lunch box. Kids would also love it. You can add green peas or avarekalu  / field beans during its season. But I made it simple and plain.

 Friends, do try this Karnataka style tomato bath recipe and share your feedback with me.

Tomato bath recipe

Tomato masala bath recipe in pressure cooker

Cuisine: Karnataka

Category: Main course

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Raw rice - 1 cup (Sona masoori rice) Water - 2 cups Cooking oil - 3 tbsp Cinnamon - 1 small piece Bay leaf - 1 Cloves - 2 Cardamom - 1 Big onion - 1 (Finely chopped) Ripe tomato - 2 (Use 1 if using Tamil nadu tomato, I used Bangalore tomato) Red chilli powder - 1/2 tsp to 3/4 tsp (Use Kashmiri chilli powder) Turmeric powder - 1/4 tsp Coriander leaves – 1 tbsp Mint leaves - 10 Salt - as needed To grind masala Ripe tomato - 1 Grated coconut - 2 tbsp Green chilli - 1 Ginger - 1 inch piece Garlic cloves - 7 Cinnamon - 1 small piece Cloves - 2 Water – to grind masala

HOW TO MAKE TOMATO BATH

1. Wash and chop onion, tomato and set aside. Wash the rice and soak in water for 10 minutes.
2. Grind all the ingredients given under” to grind masala”.
3. Heat oil in a pressure cooker. Saute cinnamon, bay leaf, cloves and cardamom.
4. Saute onion and ground masala paste till raw smell leaves.
5. Add tomato, salt, red chilli powder, turmeric powder and saute till mushy.
6. Lastly add mint + coriander leaves. Add rice along with soaked water.
7. Mix well. Pressure cook in low flame for one whistle.
8. Switch off the flame. Open the cooker and fluff the rice.
9. Serve hot with onion raita. Enjoy !!

TOMATO BATH RECIPE METHOD - STEP BY STEP PICTURES

Wash the rice and soak in water for 10 minutes. In the mean time, wash and chop onion and tomato. Grind all the ingredients given under “To grind masala” to a smooth paste adding required water. Set aside. Heat oil in a pressure cooker. Add cinnamon, cloves, bay leaf and cardamom. Saute for a while. Add onion and saute till transparent. Add the ground masala paste and saute till raw smell vanishes. Add tomato, salt, turmeric powder, red chilli powder and saute till tomato becomes mushy. Lastly add coriander + mint leaves. Mix quickly. Add rice + soaked water. Mix gently. Check for taste and add salt or chilli powder if needed. Keep the flame high and close the pressure cooker. Put the weight valve as soon as steam comes off. Lower the flame completely and pressure cook in very low flame for one whistle. Open the cooker after the steam is released naturally. Fluff the rice gently and serve hot with onion raita ! Enjoy !

Note

Adjust the quantity of chilli powder as per your taste. Use Kashmiri chilli powder to get this bright color. Do not add more coriander and mint leaves.

Try this easy, yummy Karnataka style tomato bath recipe and share your feedback !

Technorati Tags: Karnataka style tomato bath,tomato bath recipe,tomato bath,tomato masala bath,tomato pulao,how to make tomato bath,tomato rice,tomato recipes,Karnataka recipes

Continue Reading...

Chow Chow Palya / Chow Chow Poriyal Without Onion

This is a simple and yummy Karnataka style basic palya recipe with chow chow / Chayote. Its called as seeme badanekayi palya in Kannada. I have tasted this kind of palya in friends house, marriage function and restaurants. As I told, this is the basic Karnataka style poriyal without onion, garlic. People call it as Palya in Kannada. I have tried it with chow chow vegetable. You can use bottle gourd, radish, snake gourd and beans instead. It so easy to make and tastes great with rice. Its a no onion, no garlic recipe as well. Grated coconut and coriander leaves are the star ingredients for this recipe. So do not skip these two at any cost. Friends, do try this simple and easy Karnataka style chow chow palya. You will love it. Lets see how to make chow chow poriyal with step by step pictures.

Check out my another version of chayote curry, chow chow kootu, chow chow thogayal.

Chow chow palya / Chow chow poriyal recipe

Karnataka style chow chow palya/ Chayote curry, Chow chow poriyal for rice

Cuisine: South Indian

Category: Side dish

Serves: Serves

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Chayote / Chow chow / Seeme badanekayi - 2 Green chilli - 2 (slit) Cooking oil or coconut oil - 1 tbsp ( I used refined oil) Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Cumin seeds – 1/ 2 tsp Curry leaves - few Asafetida / Hing - a pinch Grated coconut - 1/4 cup Chopped coriander leaves - to garnish Turmeric powder – 1/4 tsp (optional) Sugar – 1/2 tsp Salt - as needed Water - 1 tbsp

HOW TO MAKE CHOW CHOW PALYA

1. Wash and peel the skin of chow chow. Chop into small cubes and set aside.
2. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal and curry leaves.
3. Add chopped chow chow and saute for a minute till it shrinks a bit.
4. Add turmeric powder, salt and sugar. Mix well.
5. Add 1 tbsp water and pressure cook in high flame for 2 whistles.
6. Switch off the flame. Remove the whistle after the steam is released.
7. Boil and drain the excess water. Lastly add the grated coconut and coriander leaves.
8. Mix well and cook for a minute. Switch off the flame.
9. Serve with sambar, vatha kuzhambu and even with chapathi if you like !

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of chow chow. Chop into small cubes. Slit green chilli and set aside. Heat oil in a pressure cooker base. Temper mustard seeds, urad dal, chana dal, cumin seeds, green chilli and curry leaves. Saute for few seconds. Add chopped chow chow and saute for few minutes. Add turmeric powder, sugar, salt and mix well. Chow chow leaves water while you saute. So do not add more water while pressure cooking. Add just 1 tbsp water. Mix well and pressure cook in high flame for 2 whistles. Switch off the flame. Remove the lid after the steam is released. There will be excess water. Do not mix it. Poriyal will become mushy. So boil the poriyal for few minutes in high flame and drain the excess water. Add grated coconut and finely chopped coriander leaves. Toss gently and switch off the flame. Serve with sambar, vatha kuzhambu, rasam and curd rice. You can serve with chapathi if you like. Enjoy !

Note

Adjust the quantity of green chilli as per your taste. Do not add more water while pressure cooking. Chow chow will become mushy and poriyal becomes kootu ; ))

Try this easy, chow chow poriyal recipe and enjoy !

Technorati Tags: chow chow poriyal,chow chow palya,chow chow recipes,Karnataka style palya,Karnataka palya recipe

Continue Reading...

Karnataka Idli Recipe – Soft Idli With Idli Rava

Karnataka style idli rava idli (also known as rice rava idli) became my favorite when I tasted this idli with sambar in my School moms group friends Megha’s house. As a big fan of idli recipes, I love to eat only pillow soft, spongy idli. But Idli rava idli has a grainy texture. It will crumble if you dip in sambar which I didn’t like it in early days. So I used to make idli rava idli by grinding idli rava / rice rava along with urad dal to a smooth batter. I made a detailed blog post too. Please check this link.

We can make super soft idli and crispy dosa with that batter. But the authentic and traditional Karnataka style idli recipe that is prepared in home and hotels is very easy to make and tastes different. This batter can be prepared using a mixie. Here people use Idli rava and urad dal in the ratio of 3:1. All we have to do is to soak idli rava and urad dal separately for 1 to 3 hours. Grind urad dal to a smooth batter and mix the soaked idli rava. Make the batter and ferment it. Batter doubles beautifully the next day. Just mix well, add salt, baking soda (optional) and make idli. Idli comes out super soft and white in color.

The only disadvantage in this recipe is you can only make idli with this batter. Dosa cannot be prepared with idli rava as the batter is very coarse. It will come out hard. Friends, do try this easy and yummy Karnataka hotel style idli recipe with step by step pictures and video. Soon I will post Karnataka hotel idli sambar.

Check out my Bangalore style watery coconut chutney recipe too !

Karnataka idli recipe - Idli rava idli recipe

How to make soft idli rava idli recipe in Karnataka hotel style

Cuisine: Karnataka

Category: Breakfast

Serves: 40

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Idli rava / Idli sooji - 3 cups Urad dal - 1 cup (I used white, round urad dal) Water - to soak & grind Salt - as needed Cooking soda / baking soda - a pinch

HOW TO MAKE KARNATAKA IDLI RECIPE

1. Wash and soak idli rava in enough water for 1 to 3 hours.
2. Wash & soak urad dal in 3 cups of water for 1 to 3 hours.
3. In a mixie jar, grind urad dal to a smooth batter adding the soaked water.
4. Take the batter in a big vessel. Drain the excess water in soaked idli rava.
5. Squeeze it gently and add the idli rava to urad dal batter.
6. Mix both well. Ferment overnight. Batter will double in quantity.
7. Add salt, baking soda and mix well.
8. Steam water in idli pot. Pour idli batter in greased idli plate.
9. Steam it for 10 minutes till its cooked.
10. Remove the idli plate and rest for 2 minutes.
11. Scoop the idli and enjoy with sambar or chutney.

HOW TO MAKE IDLI WITH IDLI RAVA - STEP BY STEP PICTURES

In a bowl, wash and soak idli rava / rice rava in enough water for 1 to 3 hours. In another bowl, wash and soak urad dal in 3 cups of drinking water for 1 to 3 hours. Take the urad dal in a big mixie jar. Add the soaked water and grind to a smooth paste. Batter should be thick, smooth, not too thin and watery. So adjust the quantity of soaked water accordingly. Transfer the batter to a bigger sized vessel. Now take the soaked idli rava. Drain the excess water carefully by sliding the vessel. Squeeze the idli rava gently and add to urad dal batter. Do not squeeze hard to remove all the water content. There should be some water while mixing with urad dal batter. Squeeze and mix all the idli rava to the urad dal batter. Mix well with your hands to aid fermentation. Consistency of batter should be like regular idli dosa batter. Do not add salt now. Salt curbs fermentation process. So we are going to add the next morning after fermentation. Close the batter container and set aside for fermentation. Keep it overnight or minimum 12 hours based on the weather. The next morning batter would have doubled in quantity, sometimes overflowing too. Add required salt and a pinch of baking soda (optional). Mix well with a ladle. Heat water in an idli pot. Take an idli plate and grease with sesame oil. Pour the batter in each mould. Steam it for 10 to 12 minutes till idli is cooked well. Dip your finger in water and make a hole in the idli. If your finger comes out non-sticky, idli is cooked else cook for more time.  Switch off the flame. Remove the idli plate. Rest for 2 minutes. Then remove the idli using a flat, big spoon. Enjoy with hot sambar or watery chutney !

Note

Urad dal should be soaked a minimum of 1 hour. Its ok if you soak for 3 to 4 hours too. This idli crumbles if you try to dip in sambar. So its better to serve as shown in the picture below. You should use a spoon to eat this idli. You cannot make dosa with this batter. Make sure idli batter consistency is not thick. It should be pourable like usual batter. You can refrigerate this batter and use up to one week.

Enjoy this easy Karnataka style idli rava idli with sambar or watery chutney !

Technorati Tags: Karnataka idli recipe,Karnataka style idli,Idli rava idli,idli using idli rava,how to make idli rava idli,Karnataka idli,Karnataka idli rava idli,rice rava idli

Continue Reading...

Heerekayi Palya Recipe – Karnataka Style Ridge Gourd Gravy For Roti, Rice

 

 Recently my neighbor from North Karnataka gave me some Jolada roti / Jowar roti , ridge gourd / Heerekai palya  (Kannada name )and brinjal / badanekayi chutney as side dish. I have tasted jolada roti oota in Kamat restaurant but this gravy and chutney recipes were new to me. It was so tasty and made me eat 3 rotis 😋. 

When I shared this picture in my Instagram feed, many of my friends and readers asked me to share the recipe of heerekayi palya. This afternoon I got the recipe from my neighbor and prepared it for our lunch. It came out so well. Its a very simple recipe with peanut and till seeds/ black sesame seeds masala as base for this gravy. Its very similar to Ennegai recipe prepared using brinjal which is the most popular side dish for Jolada roti. Some people call this heerekayi palya as stuffed ridge gourd palya / heerekayi ennagai palya in Kannada. But there is a small variation in this gravy. 

Friends, I bet no one could find that this gravy is prepared with ridge gourd. Its so flavorful and tastes great with jowar roti, rice and chapati. Do try it once. You will love it and start to make it often. Its so easy to prepare too ! Ok, lets see how to make North Karnataka style (Uttara Karnataka) heerekai palya recipe with step by step pictures.

Check out my other interesting Karnataka recipes.

Heerekai palya - North Karnataka style ridge gourd gravy

Heerekai palya - North Karnataka style ridge gourd gravy for jolada roti, rice and chapati.

Cuisine: Karnataka recipes

Category: side dish for jolada roti

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Ridge gourd - 1 (Long and big) Big onion - 1 (Big) Tomato - 1 (big) Salt & water - as needed To grind Roasted peanuts without skin - 1/4 cup Black till seeds powder or niger seeds powder -  1 tbsp (roasted sesame seeds powder) Green chilli - 3 (Use 2 for less spice) Coriander leaves - 2 tbsp Curry leaves - 10 Cumin seeds - 1/2 tsp Sambar powder - 1 tsp ( I used MTR sambar powder, refer notes) Turmeric powder = 1/4 tsp Coconut - 1 tbsp (optional) Cinnamon - 1 small piece Cloves - 1 To Temper Cooking oil - 3 tbsp Mustard seeds - 1 tsp Cumin seeds - 1/2 tsp Curry leaves - Few

HOW TO MAKE RIDGE GOURD GRAVY / HEEREKAYI PALYA

1. Wash and peel the ridges of ridge gourd & skin.
2. Chop into 2 inch size lengthy pieces. Set aside.
3. Grind all the ingredients given under “To grind” to a smooth paste adding water.
4. Heat oil in a kadai. Splutter mustard seeds, cumin seeds and curry leaves.
5. Saute onion, tomato and ridge gourd pieces till soft. Add the ground masala paste.
6. Saute till raw smell goes off. Add required water, cover and cook till ridge gourd is done.
7. Remove and serve hot with Jolada roti / Jowar roti, rice or chapathi !

HEEREKAI PALYA - STEP BY STEP PICTURES

Wash and peel the ridges and skin of ridge gourd. Do not remove the skin completely. But ridges should be removed and discarded. Chop the ridge gourd into 2 inch pieces in length. Wash and set aside. In a mixie jar take roasted peanuts (without skin), black sesame seeds powder(ellu podi, dry roast and powder it), green chilli, cumin seeds, coriander leaves, curry leaves, dry coconut, turmeric powder and sambar powder ( If you are not using Karnataka sambar powder, add 1 piece cinnamon and 1 clove along with usual sambar powder). Grind everything to a smooth paste adding required water. Set aside. Heat oil in a kadai and splutter mustard seeds, urad dal and curry leaves. Add onion and saute till transparent. Add tomato, required salt and saute till mushy. Add ridge gourd pieces and saute till it becomes soft. Add ground masala paste. Saute till its raw smell goes off. Now add the required water, check for taste. Cover and cook for sometime. Open the lid and mix once or twice in the middle. Cook till ridge gourd is cooked completely but not mushy. It should retain its shape.  Adjust the consistency of gravy by adding water. Switch off the flame and serve hot with jolada roti, rice and chapathi. Enjoy !

Note

Adjust the quantity of green chilli based on your taste. Sesame seeds powder and peanut forms the base for this gravy. So do not skip it. You can use snake gourd, lady’s finger instead of ridge gourd. This gravy thickens over time. So you can add more water if needed and adjust the salt.

Yummy, Karnataka style ridge gourd gravy is ready to relish with jowar roti, rice !

Technorati Tags: ridge gourd gravy,heerekai palya,heerekayi palya,ridge gourd gravy recipe,karnataka style heerekai palya,North karnataka style ridge gourd gravy

Continue Reading...

Avarekalu Uppittu Recipe – Karnataka Style Avarekalu Upma

Avarekalu uppittu is the Kannada name for rava upma prepared with hyacinth beans (Field beans / hyacinth beans in English, Mochai in Tamil ). Its a healthy breakfast and dinner recipe of Karnataka. Avarekalu, a kind of bean is available all over Karnataka during winter season from December to February. We call it as mocha kottai in Tamil. As it is healthy and a good source of protein, people try to consume more avarekalu by adding them in upma / uppittu, akki roti, sambar/ saaru , palya/ poriyal etc.

 Every year during this time, I try varieties of avarekalu recipes learning from my school moms friends. Recently I went to the most popular avarekalu mela (food festival) in VV puram. It was so good to see varieties of sweets, snacks, breakfast, dinner and lunch recipes with avarekalu. After eating there, I was tempted to try some of them at home. 

As a first step, I tried this easy and quick avarekalu uppittu recipe prepared with rava / semolina, field beans and onion. It came out so soft and yummy just like the hotel ones. I must thank my friends Tara and Megha for sharing some important points like roasting rava in oil, rava water ratio and tips to make the best avarekalu uppittu. I am very happy with the results. This recipe will be helpful for beginners too. I used coarse Bombay rava. For healthy option, you can use bansi rava or rice rawa (akki tari) too. Ok, lets see how to make avarekalu uppittu recipe with step by step pictures.

Check out my other interesting avarekalu recipes too !

Avarekalu uppittu / Avarekalu rava upma recipe

Learn how to make Karnataka special avarekalu uppittu recipe with stepwise pictures.

Cuisine: Karnataka

Category: Breakfast

Serves: Serves 2 -3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Bombay rava / Coarse semolina - 1 cup Cooked Avarekalu / Hyacinth beans - 1/2 cup Big onion - 1 Green chilli - 2 ( use 4 for spicy uppittu) Ginger - 1 inch piece (Finely chopped) Curry leaves - Few Coriander leaves - to garnish Grated coconut - 2 tbsp Ghee - 1 tbsp Salt - as needed Water - 3.5 cups Lemon juice - few drops (optional) To Temper Cooking oil - 2 tbsp + 1 tbsp for roasting rava Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Cumin seeds – 1/2 tsp Cashew nuts - few

HOW TO MAKE AVAREKALU UPPITTU

1. Wash and pressure cook avarekalu in high flame for two whistles adding required water.
2. Drain the excess water and keep the cooked avarekalu ready.
3. Heat 1 tbsp oil in a kadai. Roast the rava in medium flame for 4 to 5 minutes patiently.
4. Transfer to a plate. Again heat the kadai with 2 tbsp oil.
5. Splutter mustard, urad, chana dal and cumin seeds. Add cashews and roast till slightly golden.
6. Add finely chopped onion, green chilli, ginger and curry leaves. Saute till transparent.
7. Then add the cooked avarekalu without any water. Mix well.
8. Lastly add the roasted rava and mix well. Add the required salt, mix it. Switch off the flame.
9. In a bowl, take the required water and boil till it roll boils.
10. Add this water carefully to the rava mixture. Mix gently without making any lumps.
11. After the rava is mixed well with water, switch on the flame. Add grated coconut, coriander leaves and mix well.
12. Cover cook in low flame till its done. Lastly add 1 tbsp ghee and switch off the flame.
13. Mix and serve hot with coconut chutney. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and pressure cook avarekalu in high flame for 2 whistles. Do not over cook it. Remove and drain the excess water. Set aside. Chop onion, green chilli, ginger, coriander leaves and keep it ready. Heat 1 tbsp oil in a kadai. Roast rava in medium flame for 4 to 5 minutes without changing its color. Transfer to a plate. Heat 2 tbsp oil in the same kadai. Splutter mustard seeds, urad dal, chana dal, cashews and cumin seeds. Saute onion, green chilli, curry leaves. Saute till onion becomes transparent. Now add the cooked avarekalu and saute for a minute. Add the required salt and roasted rava. Mix well. Boil 3.5 cups water in a bowl and add the water to the rava carefully. It splashes. Keep the flame low and mix without any lumps. Rava absorbs all the water and becomes thick.  ( My friends suggested me to make this upma mushy and soft . So we are adding more water. If you want it fluffy and separate, add 2.5 cups of water). Now add the finely chopped coriander leaves, grated coconut and mix well. Cover and cook in low to medium flame for 5 minutes. Open the lid and mix well once in the middle. Switch off the flame and add 1 tbsp ghee at the end. If you like, you can add few drops of lemon juice too. It looks mushy when hot. But it becomes fluffy and separate as it cools down.  Enjoy hot serving with coconut chutney !

Note

You can skip onion and make it for no onion no garlic version. Adjust the quantity of green chillies based on your taste. You can use bansi rava instead of Bombay rava. Some people also make it with chiroti rava / fine rava. Addition of coriander leaves and grated coconut gives a nice flavor and taste to upma. You can add it in the water instead of adding at the end.

Try this yummy, healthy avarekalu uppittu and enjoy !

Technorati Tags: Avarekalu uppittu,avarekalu uppittu recipe,avarekalu recipes. avarekalu upma,Uppittu recipe,uppittu,how to make avarekalu uppittu

Continue Reading...

Avarekalu Usli Recipe – Avarekalu Sundal Recipe

Avarekalu usli or avarekalu sundal is a Karnataka special avarekalu recipe ( Hyacinth beans / field beans in Engligh, Mochai In Tamil, Lilva papdi in Hindi) that is served as an evening snack along with tea. Some people prefer to have this as a side dish for akki roti / ubbu roti, rice and chapathi. My school moms friends told its preparation procedure is similar to avarekalu palya. Its a very simple and healthy recipe with less ingredients and no grinding job. Just temper the cooked avarekalu with mustard, chilli, onion, garlic and garnish with lots of coconut. 

Based on the inputs from my friends, I tried it for the first time by watching an YouTube video by Mallamma ajji. This recipe is of Gubbi, Tumkur style. I made slight changes in the original recipe and tried it. Actually I found two versions of avarekalu usli recipe. One is a simple way which I have shown below and the other one is with ground coconut masala. As I tried for my lunch to serve as sundal, I chose this easy version. 

If you have cooked averakalu ready in hand, you can prepare this usli under 5 minutes. You can also make it directly in a pressure cooker using raw field beans. You can make it semi solid or dry in consistency by adjusting the water quantity. Friends try this easy, Tumkur style avarekalu usili recipe. You will love it. Its so easy and quick to make. We enjoyed it as a snack. Ok, lets see how to make Karnataka special avarekalu usli / avarekalu sundal recipe with step by step pictures.

Do check out my interesting and easy avarekalu recipes like hitikida avarekalu saaru, avarekalu pulao, avarekalu sagu, avarekalu mixture, avarekalu huli, avarekalu soppu palya.

Avarekalu Usli / Avarekalu Sundal Recipe

Avarekalu usli recipe for evening snacks. It can also be served as side dish for rice, chapathi and akki roti.

Cuisine: Karnataka

Category: avarekalu recipes

Serves: 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup- 250ml Avarekalu / Hyacinth beans / Lilva papdi - 1.5 cups Big onion - 1 no (finely chopped) Green chilli - 2 Crushed Garlic cloves - 6 Crushed Ginger - 1/2 inch piece Roasted cumin powder - 1 tsp Roasted methi seeds powder - 1/4 tsp OR Cumin seeds - 1 tsp, Methi seeds - 1/4 tsp Hing / Asafetida – 1/4 tsp Grated coconut – 1/4 cup Coriander leaves - to garnish Lemon juice - few drops To temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Curry leaves - Few

METHOD

1. Wash and keep the avarekalu. Finely chop onion, slit green chilli and coriander leaves.
2. Heat oil in a pressure cooker base. Splutter mustard, curry leaves, green chilli, onion, crushed ginger and garlic.
3. Saute till transparent. Add salt, hing and avarekalu. Saute for a minute.
4. Add 1 cup of water and pressure cook for 2 whistles in low flame.
5. Open the cooker and add grated coconut, coriander leaves. Mix well.
6. Add water if needed. Give one boil.
7. Dry roast cumin seeds and methi seeds. Powder it.
8. Add the powder to the boiling avarekalu usili. Mix well and switch off the flame.
9. Sprinkle lemon juice. You can make it semi solid in consistency or dry as you like.
10. Serve as evening snack or along with ubbu roti / akki roti and rice.  

METHOD - STEP BY STEP PICTURES

Wash and keep the avarekalu ready. You don’t need to peel the skin of avarekalu. You can use it as whole ones. ( I used cooked avarekalu. So I just tempered all the ingredients in a kadai and made this usili. If you are using raw, uncooked avarekalu follow the procedure given below. So the step by step pictures vary from the instructions). Chop onion, slit green chilli, grate coconut and chop coriander leaves. Keep it ready. In a pressure cooker base heat oil and splutter mustard seeds, curry leaves. Add slit green chilli and finely chopped onion. Saute till onion becomes transparent. Add crushed ginger and garlic cloves. Saute for a minute. Add avarekalu, hing and saute in oil for 2 minutes. Lastly add required salt and 1 cup of water. Keep the flame high. After the steam starts to come out, put the weight valve and lower the flame. Pressure cook for 2 whistles in low flame. Open the cooker lid after the steam is released. Add grated coconut and chopped coriander leaves. Mix well and check for water content. If the usili is too dry, add 1/2 cup of water else give one boil. Let it be semi solid in consistency because it will become thick and dry once it cools down. Dry roast methi seeds and cumin seeds in low flame till methi becomes golden in color. Grind to make a fine powder. Add this powder to the avarekalu usili, mix well and switch off the flame. I made it slightly dry to serve as sundal. Enjoy with akki roti/ ubbu roti, rice or as a snack along with tea !

Note

For variations, you can grind green chilli, ginger and garlic and make it as a paste. Add along with onion and saute it. To make this as a gravy, grind green chilli, coconut, coriander leaves and cumin seeds. Make a paste and add to the avarekalu, pressure cook.  You can serve it with chapathi and akki roti. Adjust the quantity of green chilli as per your taste.

Try this easy, interesting avarekalu usili recipe and enjoy a healthy snack.

Technorati Tags: avarekalu usili,avarekalu usili recipe,avarekalu sundal,avarekalu sundal recipe,how to make avarekalu usili,avarekalu recipes.

Continue Reading...

Karnataka Red Coconut Chutney Recipe For Idli, Dosa - No onion No Garlic Chutney

 

I got this Karnataka style red coconut chutney recipe from Udupi recipes blog and prepared it as side dish for thatte idli ( plate idli). As its a no onion no garlic red coconut chutney recipe, ginger is used for the flavor. Actually I was hesitant to try coconut, red chilli with ginger combination. But in the original recipe it was mentioned as her father’s North Karnataka style hotel chutney. So I gave a try following the same recipe. dli. It came out well. I liked it very much more than Sendhil and Raksha as they both are against ginger in chutney. 

You can make this chutney thick or slightly watery based on your liking. Using byadge red chilli is a must for this chutney to give a nice, bright red color. For variations, you can skip roasted gram dal and use coconut alone. This chutney tastes the best with hot idli and dosa. Serve it topped with gingely oil. Ok, lets see how to make Karnataka style red coconut chutney with step by step pictures.

If you are interested check out my Bangalore hotel style coconut chutney, Kerala red coconut chutney, Red coconut chutney with garlic.

Karnataka Red Coconut Chutney Recipe

Karnataka Red Coconut Chutney Recipe For idli, dosa

Cuisine: Karnataka

Category: Chutney

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Grated coconut - 1 cup Roasted gram dal / Pottukadalai / Hurigadale - 3 tsp Byadgi red chilli - 4 nos.(Use 6 for spicy chutney) Tamarind - Small berry size (pinch into small pieces) Ginger - 1/2 inch piece Asafetida/ hing - a pinch Salt & water - as needed To Temper Coconut oil - 2 tsp Mustard seeds -1/2 tsp Urad dal - 1 tsp Curry leaves - Few

HOW TO MAKE RED COCONUT CHUTNEY

1. Wash and soak byadgi red chilli in little water for 5 minutes.
2. Take the grated coconut, red chilli, tamarind, ginger, roasted gram dal and hing in a mixie jar.
3. Add required salt, water and grind to a smooth paste.
4. Temper mustard seeds, urad dal and curry leaves in coconut oil.
5. Add to chutney and mix well. Serve with idli, dosa.

METHOD - STEP BY STEP PICTURES

Soak byadgi red chilli in little water for 5 minutes. In a mixie jar, take the freshly grated coconut, soaked red chilli,gram dal, tamarind pieces, ginger, hing, salt and dry grind to a thick coarse paste without water. Now add the required water and then grind again to a smooth paste. You can make it thick or slightly watery if you like. Transfer the chutney to a bowl. Heat oil in a small kadai, temper mustard seeds, urad dal, curry leaves and add to chutney. Mix well and serve with idli, dosa. Enjoy !

Note

For variations, skip roasted gram dal and use coconut alone. If you don’t like ginger flavor, you can add 2 garlic cloves instead.

Easy, yummy Karnataka style red coconut chutney is ready to enjoy. You too try it and share your feedback with me.

Technorati Tags: red coconut chutney,Karnataka style red coconut chutney,thenginkai chutney,coconut chutney recipe,coconut chutney varieties

Continue Reading...