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August 26, 2021

Southekayi Palya – Cucumber Poriyal | Vellarikka Poriyal Recipe

southekayi palya

Cucumber (Southekayi in Kannada, Vellarikai in Tamil, Vellarikka in Malayalam, Dosakaya in Telugu, Kheera in Hindi) is a super healthy vegetable that is usually consumed as a salad. We eat it as such or add in Kosmbari or green gram carrot salad. But this time, I tried a simple, Karnataka style palya / poriyal/ curry with cucumber. Generally people in Karnataka use Mangalore Cucumber also known as Sambar Cucumber for making side dishes. But I used the salad Cucumber today.

This Cucumber poriyal is a no onion no garlic recipe. Its so easy to make and its cooking time is very less because of its water content. Sendhil and Raksha couldn’t make out its cucumber curry. It was so tasty and flavorful. Friends, if you are bored of making salad with Cucumber, try this palya. You will love it.

Lets see how to make Karnataka style Southekayi palya recipe with step by step pictures.

southekayi palya


Southekayi palya recipe / Cucumber curry / Vellarikai poriyal recipe


Southekayi palya recipe / Cucumber curry / Vellarikai poriyal recipe

Southekayi palya recipe / Cucumber curry / Vellarikai poriyal recipe for rice


 
Cuisine: Karnataka
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Cucumber / Southekayi / Velarikkai - 2
  • Turmeric powder - 1/4 tsp
  • Salt - as needed
To Temper
  • Coconut oil or cooking oil - 1 tbsp
  • Mustard seeds - 1 /2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Curry leaves - few
  • Red chilli - 1 or 2
  • Asafetida / hing - 2 pinches

  • Grated coconut - 1/4 cup
  • Coriander leaves - to garnish
HOW TO MAKE SOUTHEKAYI PALYA
  1. Wash and peel the skin of Cucumber. Chop into small cubes.
  2. Heat oil in a kadai. Splutter mustard seeds, Urad dal, Chana dal, curry leaves, red chilli and hing.
  3. Add chopped Cucumber pieces, turmeric powder and salt. Mix well.
  4. Cover and cook in medium flame till Cucumber becomes soft.
  5. If there is water, boil for few minutes to drain.
  6. Lastly add the grated coconut and coriander leaves. Mix well.
  7. Serve hot with rice.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of Cucumber/ Southekayi. Trim the ends, chop into small cubes. Set aside.
    • southekayi palya
  • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, red chilli and curry leaves.

  • Add the Cucumber pieces, turmeric powder and salt. Mix well and cover cook in low to medium flame till Cucumber turns soft. No need to add water because the water content in Cucumber is sufficient to cook. (If needed sprinkle little water)
  • southekayi palya
  • Stir the curry once or twice in the middle. Once its cooked, add grated coconut, chopped coriander leaves and mix well. Cook for a minute and switch off the flame. 
  • southekayi palya
    Enjoy with rice !

Note

  • No need to add water for cooking this vegetable. If necessary, just sprinkle little water. Say few tbsp.
  • For variations, you can add sambar powder instead of red chilli.
  • If you wish, you can grind coconut, one green chilli, 1/2 tsp cumin seeds, 2 small onion coarsely and add to cucumber once its cooked. It gives a nice flavor to poriyal more like Kerala style thoran.


Easy, yummy Karnataka style Cucumber palya is ready to serve !

cucumber poriyal



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August 19, 2021

Sambaram Recipe | Moru Vellam | Kerala Style Spiced Buttermilk

Sambaram

Every year during Onam Sadya, I try to make Sadya at home. I have shared nearly 5 different Sadya menu and posted in my blog. Pleasec check the links below. Dishes like Puli inji, avial, ada pradhaman, pazham, papadam are mandatory in every Sadya be it simple or elaborate. Similarly sambaram i.e Kerala style spiced buttermilk should be in the Onam sadya menu for sure.

Onam sadya will be incomplete without this sambaram. Its fondly known as moru vellam in Malayalam language. Spices like ginger, green chilli (Kanthari / Bird’s eye chilli), curry leaves and small onions is crushed coarsely and added to churned buttermilk. It gives a super flavor to the buttermilk and makes it more healthy. Sambaram is served at the end of the meal as it helps to digest the sadya food. 

Lets see how to make this tasty Kerala special spiced buttermilk / Moru vellam / Sambaram at home easily in 3 steps with video.




Sambaram recipe

Please check out my other Onam Sadya menu below :

Kerala Sambaram

Sambaram recipe | Moru vellam | Kerala buttermilk recipe


Sambaram recipe | Moru vellam | Kerala buttermilk recipe

Sambaram recipe | Moru vellam | Kerala buttermilk recipe for Onam sadya


 
Cuisine: Kerala
Category: Drink
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Curd - 1 cup
  • Water - 2 cups (adjust)
  • Salt - as needed
To crush coarsely
  • Bird's eye green chilli (Kanthari) or green chilli - 3 or 2
  • Ginger - 1/2 inch piece
  • Curry leaves - 1 sprig
  • Small onion - 6
HOW TO MAKE SAMBARAM
  1. Take curd in a bowl. Add water, salt and churn it.
  2. Grind chilli, onion, ginger and curry leaves coarsely.
  3. Mix with buttermilk and serve it. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Take curd in a wide bowl. Add water and required salt. Churn well with a whisk. Check for taste and add more water if necessary.
  • Sambaram recipe
  • Grind green chilli, small onion, curry leaves and ginger coarsely using pulse option in your mixie. (Alternately, you can chop everything finely and add to buttermilk).
  • Sambaram recipe
  • Add to the churned buttermilk. Mix well and serve. Enjoy !Sambaram recipe

Note

  • Quantity of water differs based on the sourness of curd.
  • You can add more green chilli if you like spicy taste. I made it less spicy.
  • Instead of grinding in mixie, you can use mortar and pestle and crush it coarsely.
  • Some people add the spices finely and add to buttermilk without grinding.


Healthy and tasty Kerala style spiced buttermilk Sambaram is ready !

 Sambaram recipe

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August 13, 2021

Akki Tambittu | Akki Hittina Thambittu | Karnataka Rice thambittu recipe

Akki thambittu

Nagara Panchami and Maha Shivaratri is one of the most popular festivals in Karnataka. Every year during Nag Panchami and Shivaratri, my neighbor used to pass this akki tambittu recipe as pooja prasadam. We all love it. I wanted to get the recipe from her and blog it for long time. Due to this pandemic situation, we are not able to get this prasadam from her for the past two years.

This year, I got the recipe from her and made it in my kitchen. I also offered this laddu / unde as prasad for my Thursday Guru pooja. My neighbor makes it big in size but I made it small as per my family’s liking. Friends, this tambittu is a super healthy ladoo recipe with all the goodness of jaggery, roasted rice, roasted gram, sesame seeds, peanuts, poppy seeds and desiccated coconut. You can give it to your kids snacks box as well.

Apart from this akki thambittu recipe, people also make Chigali ladoo/ sesame seeds laddu, hurigadale tambittu on this occasion. Soon I will try to share those recipes here.

Now lets see how to make Karnataka special akki tambittu recipe with step by step pictures. Prepare this special recipe for Nagara Panchami festival tomorrow and enjoy !

akki thambittu recipe

Akki thambittu recipe / Akki tambittu recipe


Akki thambittu recipe / Akki tambittu recipe

Akki thambittu recipe / Akki tambittu recipe for Nagara panchami and Maha Shivaratri festival prasada.


 
Cuisine: Karnataka
Category: Sweet
Serves: 8
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Raw rice / Sona masoori rice - 1/2 cup
  • Grated jaggery - 1/2 cup  (Use 3/4 cup for more sweetness)
  • Roasted gram dal / Hurigadale - 1/4 cup
  • Peanuts - 1/4 cup
  • Sesame seeds - 2 tbsp
  • Khus khus /Poppy seeds - 1 tbsp
  • Cardamom powder - 1/2 tsp
  • Ghee - 1 tbsp
  • Desiccated coconut - 2 tbsp (Grated)
  • Water – 1/3 cup
HOW TO MAKE AKKI THAMBITTU RECIPE
  1. Heat a kadai and dry roast the rice till puffy. Transfer to a plate.
  2. Dry roast sesame seeds and poppy seeds till they splutter.
  3. Add roasted gram dal and roast for a minute. Reserve half and transfer to the rice plate.
  4. Dry roast peanuts till skin crackles. Remove the skin and keep aside.
  5. Dry roast coconut and set aside. 
  6. Grind the rice, sesame seeds, roasted gram dal mixture to a fine powder.
  7. Transfer to a plate. Grind peanuts coarsely and add to the plate.
  8. Now add the roasted coconut, cardamom powder, reserved poppy+sesame seeds+gram dal and ghee. Mix well.
  9. Melt jaggery adding water and boil till frothy. Let it cool down. Filter it and add to the rice mixture.
  10. Mix evenly and make balls. Karnataka Akki thambittu is ready !
METHOD - STEP BY STEP PICTURES
  • Heat a kadai and roast the rice in low to medium flame till puffy. Remove in a plate.
  • akki thambittu recipe
  • Dry roast sesame seeds and poppy seeds till it starts to splutter. Add the roasted gram dal and roast for a minute. Switch off the flame.
  • akki thambittu recipe
  • Reserve half of this mixture in a plate and add the remaining in the rice plate. Cool down and grind to a fine powder.
  • akki thambittu recipe
  • Transfer to a plate. Dry roast desiccated or fresh coconut for few minutes and add to the rice flour plate.

  • Dry roast peanuts till its skin crackles. Cool down and remove the skin. Grind coarsely.
  • akki thambittu recipe
  • Add the powdered peanuts to the rice flour mixture. Add cardamom powder, ghee and the reserved poppy seeds, sesame seeds and roasted gram dal. Combine and mix everything well.
  • Take jaggery in a kadai. Add water to cover it. Boil and melt the jaggery. Boil for few minutes in medium flame till it becomes frothy and slightly thick. No need to look for any consistency. But make sure, jaggery syrup is not too thick. Thambittu will become hard to bite after it sets. So keep the syrup slightly thick like oil. Let it cool down completely.
  • akki thambittu recipe
  • Now filter the syrup and add to the rice flour mixture. Mix well to coat the rice flour. No problem if the mixture looks wet and loose. Shape ladoo and arrange in a plate.akki thambittu recipe
  • This ladoo becomes hard after its set in few hours. So make sure the ladoo is soft to handle while shaping.akki thambittu recipe

  • Enjoy !

Note

  • For variations, you can skip grinding sesame seeds and poppy seeds. You can add the roasted ones as such.
  • You can skip desiccated coconut or use fresh coconut instead. In that case, roast the fresh coconut till its dry.


Try this easy, healthy akki thambittu recipe for festivals and enjoy !

thambittu recipe


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August 10, 2021

Cabbage Carrot Poriyal – Muttaikose Carrot Poriyal

Cabbage carrot poriyal

Cabbage carrot poriyal (Muttaikose carrot poriyal) is one of the poriyal recipes I make at least once in a week. This tastes similar to Kerala style cabbage carrot thoran. Addition of coconut, cumin seeds, chilli, garlic and curry leaves makes the difference from regular cabbage carrot poriyal. We all loved this side dish for sambar and vatha kuzhambu rice.

For variations, you can skip the grinding part and saute all the spices. But its a simple version. Soon I will try to share that here. You can also add frozen peas along with carrot cabbage to make a tricolor poriyal. Today lets see how to make this yummy carrot cabbage poriyal for rice. If you like, you can mix this poriyal with rice adding ghee or sesame oil. It also tastes great. Do try this poriyal recipe and share your feedback with me.

Check out my other cabbage recipes below

Cabbage poriyal with moong dal

Cabbage thoran

Cabbage masala poriyal

Cabbage sambar

Cabbage vada

Bachelors style cabbage stir fry

Cabbage green peas biryani

Cabbage kootu

Cabbage kurma kuzhambu

Purple cabbage poriyal

Purple cabbage salad

cabbage carrot poriyal

Cabbage carrot poriyal recipe


Cabbage carrot poriyal recipe

Cabbage carrot poriyal recipe / Muttaikose carrot poriyal


 
Cuisine: Indian
Category: Side dish
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Chopped cabbage - 2 cups
  • Carrot - 2 (big sized)
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Curry leaves - few
  • Red chilli - 1
  • Turmeric powder - 1/2 tsp
  • Salt & water - as needed
  • Coriander leaves - to garnish
To grind
  • Grated coconut - 1/4 cup
  • Green chilli - 1 to 2 (I used 1)
  • Cumin seeds - 1/2 tsp
  • Garlic cloves - 4
  • Curry leaves - 5
HOW TO MAKE CABBAGE CARROT PORIYAL
  1. Wash and peel carrot, chop finely. Wash and chop cabbage.
  2. Grind all the ingredients given under “to grind” to a coarse paste.
  3. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, red chlli and curry leaves.
  4. Add the chopped cabbage and carrot. Saute for few minutes. Add salt, turmeric powder. Mix well.
  5. Add little water and cover cook till the vegetables are cooked soft.
  6. Add ground coconut paste and mix well. Cook in low flame for few minutes till raw smell goes off.
  7. Switch off the flame and garnish with coriander leaves.
  8. Serve with sambar, vatha kuzhambu and plain rice. 
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of carrot. Chop finely. Wash and chop cabbage finely. Set aside.

  • Grind all the ingredients given under “to grind” to a coarse paste without adding water. Keep it aside.

  • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, red chilli, curry leaves. Add the chopped cabbage and carrot.
  • cabbage carrot poriyal
  • Saute for few minutes and add salt, turmeric powder, mix well for few minutes.
  • cabbage carrot poriyal
  • Now add some water and cover cook in low flame till carrot and cabbage is cooked soft. Open the lid and mix gently.

  • After all the water is absorbed, add the ground coconut paste. Mix in low flame till its raw smell goes off. Switch off the flame and garnish with finely chopped coriander leaves.cabage carrot poriyalcabage carrot poriyal  
  • Add some lemon juice and add mix well. Serve hot with sambar, vatha kuzhambu and plain rice mixing with ghee or sesame oil.

  • Enjoy !

Note

  • You can skip garlic while grinding.
  • You can also add frozen green peas and make it colorful.


Try this easy, yummy cabbage carrot poriyal. You will love it.

cabage carrot poriyal


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August 4, 2021

Ponnanganni Keerai Thogayal Recipe / Dwarf Copperleaf Chutney Recipe

Ponnanganni keerai thogayal

Recently I got a bunch of Sigappu Ponnanganni keerai (Seemai ponnanganni)/ Dwarf copperleaf (in English, Honagone soppu in Kannada, Ponnangannicheera in Malayalam, Ponnagantikura in Telugu, Gudari Saag in Hindi) from my in-laws house backyard in Salem. We all know Ponnanganni keerai is good for eyes but it has lots of other health benefits like its good for arthritis pain, contains more calcium and beta carotene, good for liver and relieves constipation. Usually I make sambar with that keerai as its our family favorite. This time I tried this Ponnanganni keerai thogayal / chutney for rice.

I followed the recipe from Madhu samayal YouTube channel but I reduced the quantity of chilli and other ingredients based on our taste. It came out so well. We all loved it. Sendhil and Raksha happily had it with plain rice. They also suggested me to make it often.

I had this chutney with dosa as well. It was good. But do not consume this chutney at night because it may create bloating and gas problems in stomach. Friends, do try this easy and yummy Ponnanganni keerai thogayal / Dwarf copper leaf chutney recipe for rice. You will love it.

Check out my Ponnanganni keerai sambar recipe.

ponnanganni keerai chutney

Ponnanganni keerai thogayal recipe


Ponnanganni keerai thogayal recipe

Ponnanganni keerai thogayal recipe for rice and dosa


 
Cuisine: South Indian
Category: Side dish
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Dwarf copper leaf / Ponnanganni keerai - 1 cup (loosely packed)
  • Ghee or sesame oil - 1 tbsp
  • Urad dal - 1 tbsp
  • Chana dal - 1 tbsp
  • Small onion - 5
  • Garlic cloves - 4
  • Red chilli - 1
  • Green chilli - 1
  • Tamarind - small gooseberry size 
  • Curry leaves – 5
  • Grated coconut – 1/4 cup
  • Salt & water - as needed
To Temper
  • Ghee - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
HOW TO MAKAE PONNANGANNI KEERAI CHUTNEY
  1. Wash and clean ponnanganni keerai and discard the stem part.
  2. Heat oil in a kadai. Saute urad dal, chana dal, chillies, onion, garlic.
  3. Add curry leaves, washed keerai. Saute till it shrinks in quantity.
  4. Add required water and cook till keerai becomes soft and well cooked.
  5. Do not cover cook the keerai. Lastly add the tamarind, salt, coconut and switch off the flame. Let it cool down.
  6. Grind to a smooth paste adding required water.
  7. Temper in ghee and add to chutney. Mix with plain rice and enjoy !
METHOD - STEP BY STEP PICTURES
  • Remove the ponnanganni keerai leaves from stem and discard the stem part. Wash the leaves thrice to remove the impurities.
  • ponnanganni keerai chutney
  • Heat oil or ghee in a kadai. Saute urad dal, chana dal, red chilli, green chilli till dal turns golden in color. Now lower the flame and add small onion, garlic and saute till onion turns transparent.
  • ponnanganni keerai chutney
  • Lastly add the washed keerai, curry leaves and saute till it shrinks in quantity. Add required water and cook in open pan till keerai becomes soft and well cooked. It takes 10 to 15 minutes in medium flame. Do not cover cook the keerai.
  • ponnanganni keerai chutney
  • Add the tamarind, required salt, grated coconut and mix well. Switch off the flame and let it cool down.
  • ponnanganni keerai chutney
  • Grind to a smooth paste adding required water. Temper mustard seeds, urad dal in ghee and add to thogayal.
  • Mix well and serve with plain rice adding ghee.
    Enjoy !
    ponnanganni keerai chutney

Note

  • Adjust the quantity of green chilli and red chilli as per your taste.
  • Do not skip tamarind. You can use 2 tomatoes if you want to skip tamarind.
  • If you are making for idli dosa, you can add more coconut.

Try this healthy Ponnanganni keerai thogayal for rice and dosa. You will love it !

ponnanganni keerai chutney

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July 27, 2021

Padavalanga Thoran | Kerala Style Snake Gourd Thoran Recipe

Padavalanga thoran recipe

Today’s recipe is an easy, yummy Kerala style snake gourd curry which is known as Padavalanga thoran in Malayalam. Basically I love Kerala thoran recipes. I used to make cabbage thoran at home regularly. This time I used Snake gourd for a change. It came out so well and flavorful. We all loved it. I am happy that I got a choice of thoran for my next Onam sadya menu. For variations, you can add payaru along with snake gourd. I also saw few recipes with eggs. 

Friends, do try this Kerala style Padavalanga thoran recipe. You will love it like us.

Check out my other KERALA RECIPES too. 

Kerala style snake gourd curry

Kerala style Snake gourd curry / Padavalanga thoran recipe


Kerala style snake gourd curry / Pavadalanga thoran recipe

Kerala style snake gourd curry / Padavalanga thoran recipe for rice


 
Cuisine: Kerala
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Snake gourd – 2
  • Toor dal or Chana dal – 2 tbsp ( I dint use it)
  • Turmeric powder- 1/4 tsp
  • Salt & water - as needed
To grind
  • Grated coconut – 1/2 cup
  • Small onion - 2
  • Green chilli – 1
  • Cumin seeds – 1/2 tsp
To Temper
  • Cooking oil - 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Chana dal – 2 tsp
  • Curry leaves – few
  • Red chilli – 1
HOW TO MAKE PADAVALANGA THORAN
  1. Wash and peel the skin of Snake gourd. Chop finely.
  2. Grind coconut, green chilli, cumin seeds and onion coarsely.
  3. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, chana dal, red chilli and curry leaves.
  4. Add the chopped snake gourd and dal. Pressure cook toor dal or chana dal along with snake gourd.
  5. Cook for 2 whistle in high flame. Remove and drain excess water.
  6. Add ground coconut and mix gently.
  7. Cook for few minutes and switch off the flame. Serve hot with rice.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of snake gourd. Trim the edges. Remove the soft portion in the middle and chop finely.

  • Padavalanga thoran
  • Grind coconut, green chilli, cumin seeds and onion coarsely without adding water. Set aside.

  • Padavalanga thoran
  • Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal, red chilli and curry leaves.
  • Add the chopped snake gourd, chana dal or toor dal , salt and mix well. Add little water and pressure cook in high flame for 2 whistles. Switch off the flame and release the pressure naturally.
    Padavalanga thoran
  • Open the cooker and boil till the excess water drains off. Add the ground coconut paste and mix gently.

  • Padavalanga thoran
  • Cook for few minutes in low flame. Switch off the flame and serve hot with rice.
    Enjoy !

Note

  • You can skip the dal and cook snake gourd alone.
  • Adding more coconut gives a nice flavor and taste.
  • You can skip onion while grinding coconut.


Try this easy, yummy Kerala style Snake gourd curry / Padavalanga thoran recipe and enjoy !

Padavalanga thoran recipe


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