Egg Drop Biscuits Without Oven / Kerala Mutta Biscuit / Bean Biscuits / Coin Biscuit Recipe

 

Today’s recipe is a bakery style, my childhood favorite egg biscuit which is called by different names such as egg drop biscuits, mutta biscuits, bean biscuits, coin biscuit, baby biscuit , button biscuit etc. I never knew this biscuit is popular in Kerala bakery. When I was young, my dad used to take me to a small bakery near my house in Salem, Tamil nadu. My mom and sister used to buy shrewsburry biscuits i.e Nankhatai and coconut bun whereas my choice is this humble and cute egg drop biscuit. I used to call this as button biscuit or yellow biscuit. I buy a big pack and eat it all alone without sharing with anyone at home😉.

Its so addictive !! I love its mild sweetness, cute looks with an awesome vanilla flavor. Even now whenever I visit Lakshmi bakery in Salem, I never forget to pick a pack of this egg drop biscuits. Nowadays we get this egg drop biscuits in different flavors like chocolate, orange, pineapple, mango etc. But I like this original vanilla flavored ones.

During this lockdown period, I came across this mutta biscuit recipe in my Facebook and Instagram feeds. Being a vegetarian, I was hesitant to use egg in my kitchen to bake this biscuit. I also asked few people to suggest eggless options for this biscuit but majority of the answers were NO. Finally I made up my mind and tried this recipe for the first time yesterday.

 I referred so many Youtube videos and Shravskitchen for this recipe. I took Raksha’s help for shaping the biscuits and baked it successfully. Even though its my first attempt, it came out so well. It can be prepared easily even if you are a beginner in baking.You can make it without oven too. So In this post, I have discussed how to make this egg drop biscuits with and without oven. I tried both at the same time. Results were equally good.

 In fact biscuits made in stove were more crispy than oven ones. Ok friends, lets see how to make this cute and yummy egg biscuit with step by step pictures.

Egg Biscuits / Kerala Mutta biscuit

Egg Biscuits / Kerala Mutta biscuit also known as bean biscuits, coin biscuits, button biscuit and baby biscuits recipe with and without oven.

Cuisine: Indian

Category: Cookies

Serves: 100

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml All purpose flour / Maida - 3/4 cup Baking powder - 1/2 tsp Eggs / Mutta - 2 Powdered sugar - 5 tbsp ( little less than 1/2 cup) Vanilla essence - 1 tsp Melted butter - 2 tbsp Turmeric powder – 1/8 tsp Zip lock cover / Piping bag / Milk cover – 1

HOW TO MAKE EGG BISCUITS / MUTTA BISCUITS

1. In a mixing bowl, break 2 eggs. Beat for a minute. 
2. Add melted butter, vanilla essence and powdered sugar.
3. Mix well. Sieve maida,turmeric powder and baking powder.
4. Add to the egg mixture and mix gently to make a dough.
5. Take a zip lock cover or piping bag and spread in a tumbler or mug.
6. Pour the batter and fill it. Make a cone and cut the end of zip lock cover to make a small hole.
7. Take a baking tray lined with butter paper. Drop the dough into small rounds.
8. To make the egg biscuits without oven, heat a kadai in high flame for 5 minutes.
9. Lower the flame completely. Place the baking plate over the kadai and cover it with a lid.
10. Cook for 10 minutes in very low flame till the bottom of biscuit turns golden in color.
11. Switch off the flame. Remove the plate and rest for 2 minutes. Remove the biscuits using a knife.
12. Transfer to a plate and cool down to become crispy. Enjoy.
13. To make the egg biscuit in oven, preheat oven in 180c. Bake for 10 to 15 minutes in 180c.
14. Remove the tray once the edges of biscuit turns golden. Remove the biscuits and spread in a plate to cool down.
15. It becomes crispy once its cooled down completely.

METHOD - STEP BY STEP PICTURES

Break 2 eggs in a wide mixing bowl. Beat for a minute. Add melted butter, vanilla essence and powdered sugar. Mix well without lumps.   Sieve maida, baking powder and turmeric powder. Add to egg mixture and mix gently to make a dough. Dough should not be too thick or thin. It should fall like a thick ribbon. Take a zip lock cover or piping bag or milk cover. Fill with dough and twist to make a cone. Cut the bottom end and make a small hole in the zip lock cover.   Take a baking tray and line with butter paper. Pipe in small balls shapes as shown in the figure below. Do not make it big because this biscuit expands and flatten while baking. To make this biscuit without oven, pre heat a  empty kadai in high flame for 5 minutes. Once it starts to become smoky, lower the flame completely and place the baking tray with biscuit. Cover the kadai with lid and cook in very low flame for 10 to 12 minutes till the edges of biscuits turn golden in color. Switch off the flame and remove the tray from kadai. Rest it for few minutes and try to remove the biscuit with a knife. Cool down completely to become crispy because it tastes soft while hot or warm. It has to cool down to become crispy and hard. If you feel its still soft to eat or touch, you should bake for few more minutes.  Store in a box and enjoy for a week. For baking in oven, preheat the convection oven in 180c. Place the baking tray with biscuit dough and bake for 10 to 15 minutes in 180c . Switch off when the edges of biscuit turn golden brown. Mine took 12 minutes. Remove the tray and cool down to become crispy. Enjoy. NOTE : If you feel the biscuit is soft to touch, you have to bake / cook for another few minutes. Cooking time depends on the oven or the vessel you use in stove. Enjoy !

Note

You can cook the biscuit in an empty preheated kadai. I din’t use powdered salt here. If you wish you can spread one inch thick powdered salt and pre heat it. Always use a old kadai for baking. Adjust the quantity of sugar as per your taste. This biscuit has a mild sweet taste. So this quantity was perfect for me. Do not skip butter. I haven’t tried this biscuit with wheat flour. Adjust the quantity of vanilla essence as per the need. Original recipe called for 1/2 tsp but I used to 1 tsp to suppress the smell of eggs. For variations, you can add a tsp of chocolate powder to a portion of the dough and make chocolate egg drop biscuits.  For making pineapple, orange or mango flavored biscuits, replace vanilla essence with the respective essence. Add few drops and check the flavor.

Do try this yummy, kids friendly, egg biscuit recipe and share your feedback with me.

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Gojju Avalakki Recipe – Karnataka Gojjavalakki / Huli Avalakki

I love to try varieties of poha recipes for our breakfast and dinner. Last week I tried this Karnataka style gojjavalakki recipe (Tamarind poha) for our breakfast. Its an instant and quick fix recipe for breakfast. This is a no onion no garlic recipe too. If you have tamarind paste or soaked tamarind in hand, gojju avalakki can be prepared under 10 minutes. It doesn’t need any side dish too.

 This recipe would be ideal for bachelors and working women to make a quick breakfast and dinner. I referred few Karnataka blogs and YouTube videos and tried this recipe. Gojju avalakki works the best with thick poha. It is coarsely ground and made. But I used thin poha which is also know as paper avalakki in Karnataka. So I have shared the instructions for both the types of poha.

 Soon I will try to share Tamil nadu style puli aval / tamarind poha recipe which is slightly different from this one. Ok, lets see how to make Karnataka special gojjavalakki recipe with step by step pictures.

Gojju avalakki recipe

Karnataka style gojju avalakki recipe

Cuisine: Karnataka

Category: Breakfast

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

To mix in poha Poha / Avalakki / Aval/ rice flakes - 3 cups ( I used thin poha) Tamarind - Big gooseberry size Karnataka style Rasam powder or sambar powder - 1 tbsp Turmeric powder - 1/2 tsp Jaggery – 2 tsp (powdered) Salt - as needed Water - as needed Grated coconut - 1/4 cup ( to garnish) To temper Cooking oil - 1.5 tbsp Mustard seeds - 1 tsp Urad dal - 2 tsp Chana dal - 1 tbsp Peanut - 2 tbsp Curry leaves - Few Asafetida / Hing - 1/4 tsp Red chilli – 1 or 2 ( pinched into 2)

HOW TO MAKE GOJJU AVALAKKI

1. Wash the poha once or twice in water. Drain completely.
2. Take in a wide bowl. Add tamarind extract, sambar powder, turmeric powder, jaggery, salt and hing. Sprinkle some water if needed and mix gently.
3. Mix well and set aside for 5 minutes.
4. In the mean time, heat oil in a kadai. Roast peanuts.
5. Splutter mustard seeds, urad dal, chana dal and roast well.
6. Add curry leaves, pinched red chilli and hing. Saute quickly.
7. Now add the soaked gojju avalakki mixture and mix gently.
8. Cover cook in low flame for 5 to 10 minutes by tossing once in the middle.
9. Switch off the flame and garnish with grated coconut. Serve hot !

METHOD - STEP BY STEP PICTURES

Take the poha in a bowl. If you are using thick poha, grind it coarsely using pulse option in your mixer grinder. If using thin poha, no need to grind it. Proceed to next step. Wash the poha once or twice in water to remove the debris. Drain the water completely and set aside in a bowl. Soak tamarind in 1 cup of water and take the extract.   Add the tamarind extract, turmeric powder, sambar powder/ rasam powder, jaggery, hing and salt. Mix well and rest it for 5 minutes.   In the mean time, heat oil in a kadai. Roast the raw peanuts for few minutes. Now add mustard seeds in the same oil. Let it splutter. Add urad dal, chana dal, pinched red chilli, hing and curry leaves. Saute for a minute.  Add the soaked poha + tamarind mixture to the kadai. Mix gently, check for taste and add more spices, salt if required. Cover cook for 5 to 10 minutes in low flame. Toss it once or twice in the middle. Cook till poha becomes hot. Switch off the flame and garnish with grated coconut. Serve hot and enjoy ! You can eat it as such or serve with coconut chutney.

Note

Do not add more water while soaking thin poha. If you are using thick poha , grind it coarsely and then soak in tamarind water. It helps to soak the poha quickly in less water. Adding more water makes the dish mushy.  You can use Karnataka style rasam powder or sambar powder in this recipe. For variations, you can also add a tsp of roasted sesame seeds powder and mix at the end.

Try this easy, instant Karnataka special gojju avalakki and enjoy !

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Bengali Tetor Dal Recipe – Korolar Dal / Bitter Gourd Dal Recipe

Recently when I went to Salem, my MIL gave me few bitter gourds that was grown in our backyard. Usually I make bitter gourd pitlai, poriyal or crispy bitter gourd chips. This time for a change, I tried Bengali style Tetor dal recipe with moong dal and bitter gourd (Korola in Bengali). We can call it as bitter gourd dal in English. When I saw this recipe in YouTube, I felt bitter gourd and dal combo tastes weird as we are adding a bitter vegetable. But to my surprise, it came out really well.

Being a bitter gourd fan, I just loved it. The trick lies in slicing bitter gourd thinly and saute in oil till its cooked. By doing this way, bitter gourd tastes mildly bitter in this recipe. Cooking procedure is simple too. Tastes good when mixed with plain rice adding few drops of ghee. Begun bhaja and aloo posto are the best side dish for this tetor dal. Luckily I have posted both the recipes in my blog already. So please check the links below. My recent love for Bengali vegetarian food is reflected in this dish. Ok friends, do try this Bengali style Tetor dal / bitter gourd dal and share your feedback with me.

Check out my Bengali lunch menu - Vegetarian if you like !

Bengali Tetor Dal Recipe

Bengali Tetor Dal Recipe / Bitter gourd moong dal recipe.

Cuisine: Bengali

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Moong dal - 1/3 cup Bitter gourd - 1 (slice thinly) Cooking oil or mustard oil - 2 tbsp ( I used refined oil) Salt & water - as needed To temper Ghee / clarified butter - 1 tbsp Mustard seeds - 1/2 tsp Bay leaf - 2 Red chilli - 2 (whole) Grated coconut - 1/4 cup Ginger paste – 1 tsp

HOW TO MAKE TETOR DAL

1. Wash the moong dal and pressure cook adding enough water. Mash and keep aside.
2. Wash and chop bitter gourd slices thinly. Heat oil and saute the slices till its completely cooked and shrink in size. Remove in a plate.
3. Temper mustard seeds, bay leaf, red chilli, grated coconut, half of ginger paste and saute for few minutes.
4. Add the bitter gourd slices to it and saute well.
5. Lastly add the cooked moong dal, salt, sugar and required water.
6. Boil for few minutes. Add the remaining ginger paste and switch off the flame.
7. Serve with plain rice, begun bhaja or aloo posto !

METHOD - STEP BY STEP PICTURES

Wash the moong dal and take in a pressure cooker. Add 2 cups of water, a pinch of turmeric powder. Pressure cook in low flame for 2 whistles till dal cooks mushy. Open the cooker after steam is released. Mash and set aside. Wash and slice the bitter gourd thinly. Heat 2 tbsp oil in a kadai. Saute the thin bitter gourd slices in low to medium flame till its roasted and golden brown in color. Remove in a plate. Melt ghee in a pan. Temper mustard seeds, 2 bay leaf, 2 whole red chilli and 1/2 tsp of grated ginger / ginger paste. Lastly add grated coconut and saute till it turns golden in color. Switch off the flame. Add the sautéed bitter gourd slices, required salt, sugar to the cooked dal. Add tempered ingredients too. Add the remaining ginger too. Mix well. Add little water and adjust the consistency. Boil for few minutes. Switch off the flame. Serve with plain rice adding few drops of ghee. You can serve with begun bhaja or aloo posto as side dish. Enjoy !

Note

Make sure you saute and roast the bitter gourd slices. If you want to remove bitterness, soak the bitter gourd in little salted water. Squeeze well and then saute in oil. Some people add 1 cinnamon, 1 clove and cardamom in ghee while tempering. But I din't use it.

Bengali style tetor dal / bitter gourd dal recipe is ready to enjoy with plain rice.

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Instant Ulavacharu Using Readymade Paste

Ulavacharu is a traditional Andhra special dish originated from Krishna and Guntur districts. Ulavacharu is a soupy (rasam/ saaru) kind of dish made from horsegram (Ulavalu in Telugu and Kollu in Tamil). Its a protein-rich, low fat food that contains a high amount of dietary fibers and is known to lower cholesterol, helps to reduce obesity. It looks thick, dark in color and it has a spicy, tangy taste with an earthy smell and flavor. Ulavacharu is usually served with plain rice adding a dollop of fresh cream, butter or ghee.

Recently people from Sitara foods, a homemade and handmade food brand based out of Hyderabad reached out to me. They are supported and recognized by the Government of India as a women empowerment startup. Friends , do check out their website sitarafoods.com to see their Andhra special pickles, pulihora paste, masala powders, traditional sweets and fryums. When they asked me to try their readymade ulavacharu paste and make a post in my blog, I had no clue about this recipe. After watching few YouTube videos, I came to know that making ulavacharu is a lengthy process which involves hours of cooking. But Sitara foods has made this authentically on wood fired mud stoves or poyyi by boiling Ulavalu for 14 to 15 hours and then made this readymade paste adding tamarind, spices and is prepared without any preservatives. You can make and enjoy this healthy ulavacharu using this paste effortlessly at home.

Here is the picture of readymade ulavacharu paste. 

All you have to do is just mix the paste in water, simmer and boil till thick. You can do the tempering with or without onion, garlic as you like. I did small modifications in this recipe by adding chilli powder as the spice level is less in this paste. So you can adjust it as per your taste buds. I made it for our weekend lunch. The smell was amazingly good. While boiling, its aroma was wafting through the entire house which tempted us to eat. I am sure everyone would love to try this delicious and delightful dish undoubtedly. As I am not aware of the authentic taste of ulavacharu, I passed a sample of this paste to my neighbor who is from Andhra. She too liked it and gave a good feedback. Apart from the spice level, everything is good in this paste. Friends, do check out and buy this ulavacharu paste from Sitara foods. It will be helpful for bachelors and people who travel abroad to make a quick lunch. Sitara foods is giving a shelf life of 9 months for this product under refrigeration. I hope you find the price reasonable as well. Ok, lets see how to make this yummy and tasty Andhra special ulavacharu easily, instantly and quickly using this readymade paste from Sitara foods.

Ulavacharu using readymade paste

Andhra special ulavacharu using readymade paste

Cuisine: Andhra

Category: Side dish for rice

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Readymade ulavacharu paste - 3 tbsp (adjust as per taste) Water - 2 cups Red chilli powder - 1/2 to 1 tsp (as per taste) Salt - as needed To Temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/4 tsp Red chilli - 2 (pinched into two) Green chilli - 1 (slit into two) Curry leaves - few Big onion – 1 (finely chopped)

HOW TO MAKE ULAVACHARU USING PASTE

1. In a bowl, take 2 cups of water and mix 3 to 4 tbsp of ulavacharu paste.
2. Heat a kadai and add this diluted ulavacharu. Boil for few minutes in low flame.
3. Check for taste and add some chilli powder, salt if needed.
4. In the mean time, heat a small kadai with oil. Temper mustard seeds, urad dal and cumin seeds.
5. Add red chilli, green chilli and curry leaves. Saute onion till transparent.
6. Add to the boiling ulavacharu. Boil for few minutes till it reaches desired consistency.
7. Serve hot with plain rice adding butter, ghee or fresh cream. Enjoy !

METHOD - STEP BY STEP PICTURES

Take 3 to 4 tbsp of ulavacharu paste and mix with 2 cups of water. Check for taste and add some salt and chilli powder if needed. I added 1/2 tsp chilli powder. Heat a kadai and add this mixture. Let it roll boil for few minutes in low to medium flame. In the mean time, heat oil in a small kadai. Splutter mustard seeds, urad dal, cumin seeds, curry leaves. Add onion and saute till transparent. Add to the boiling ulavacharu. Boil for few more minutes till it reaches the desired consistency. I made it slightly thick in consistency as it becomes thicker over the time. Serve hot with plain rice adding ghee or butter or fresh cream. We relished it adding ghee. You can refrigerate the leftover paste and use for few months.

Note

Adjust the quantity of paste as per your taste. I felt the paste was less spicy. So I used red chilli powder. Tempering and adding sautéed onions makes this ulavacharu tastes so good and flavorful. So don’t skip it.

Try this Andhra special Ulavacharu easily using the paste and enjoy with plain rice !

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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 !

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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 !

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