SOUTHEKAYI TAMBULI

 SOUTHEKAYI TAMBULI

Today's recipe gets its name from the principal ingredient - Southekayi - which is what Cucumber is called in Kannada. As you know, cucumber is widely used all over India and is called Kakdi in Hindi, Dosekaya in Telugu and Vellarikka in Tamil

'Tambuli" is again from Kannada and comes from two words "Thampu" meaning "cool" and "Huli" meaning a curry like dish made with buttermilk and greens/vegetables.This is traditionally made during the hot summers where it has a cooling effect. 

Yesterday, I came across some tender cucumbers in our grocery store and was tempted to make this dish.

Elsewhere in this blog, you will find recipes for dishes made with cucumber such as:-

• Khamang Kakdi 
• Southekayi Hasi Majjige Huli 
• Cucumber Idli 

For today's Southekayi Tambuli it is preferable that you use a tender cucumber which does not have any  seeds. Also it is important that the buttermilk you use is fresh and not sour.

We love this dish! Do try it out and let me know how it was ! 

Ingredients:-

• Southekayi (Cucumber), 1 
• Coconut Gratings, 1/2 cup
• Green Chilli, 1
• Buttermilk, 1 cup 
• Salt, to taste 

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Urad Dal, 1/2 tsp
• White Sesame Seeds, (Til) 1 tsp
• Broken Red Chilli, 1
• Curry Leaves, 1 sprig
• Turmeric Powder, 1/4 tsp
• Coconut Oil, 1 tsp

Method:

Wash, peel and chop the cucumber

In a mixer jar, grind together the chopped cucumber, coconut gratings, and green chill to a smooth paste with just the required amount of water  ( as cucumber releases it's own juice)

Remove from the mixer to a bowl

Add the buttermilk and salt to taste and mix well 

Heat coconut oil in a small seasoning pan  and on medium heat add the mustard seeds

When they splutter add the urad dal and saute till it changes colour

Then add the white sesame seeds, broken red chilli and curry leaves and saute for a few seconds

Finally, add the turmeric powder and saute for a few seconds

Pour this seasoning to the Southekayi Tambuli 

Serve as an accompaniment to hot steamed rice 

GULLA MASHINGASAANGA SAGLE

 GULLA MASHINGASAANGA SAGLE

Today's recipe is from our own GSB Konkani cuisine and is called Gulla Mashingasaanga Sagle. The name comes from the two principal ingredients: the first is Matti Gulla, ( a special type of brinjal available in the Udupi area of my Home State of Karnataka). Tradition has it that the first crop of Matti Gulla ( named after a place called Matti, near Udupi) is offered at the Udupi Sri Krishna Temple.

What is called aubergine or eggplant abroad, is more commonly called brinjal in India. Call it what you will, we make much use of it in our Indian cuisine. Brinjals  are strong in antioxidants and Vitamin A and C and have numerous health benefits.  They are available in different sizes and forms, ranging from the cute baby brinjal to the voluminous balloon brinjal.

Elsewhere in this blog, you will find recipes for dishes made with Matti Gulla such as:- 

• Matti Gulla Podi
• Matti Gulla Huli

The second ingredient is Drumsticks, which we call, "Mashingasaang" in my mother tongue, Konkani.

Gulla Mashingasaanga Sagle can be made with or without using onions. I prefer using onions as I feel they enhance the taste of this dish.  This is generally served with our traditional meal of rice and dal. It also goes well with rotis/chapatis too. 

We love this dish and if you able to get hold of Gullas, I hope you will try it out sometime. 

Ingredients:-

• Gulla, 2, about 350-375 gms
• Mashingasaang, (Drumsticks), 2
• Onions, medium-sized, 2 
• Fresh Coconut Gratings, 1 cup
• Byadgi Red Chillies, 5
• Coriander Seeds, 2 tsp
• Methi ( Fenugreek) Seeds, 1/4 tsp
• Tamarind, size of a small marble
• Coconut Oil, 2 tbsp
• Salt, to taste

Method:-

Wash the gulla, remove the stalk and cut them into bite size pieces

Immerse them in water to prevent discolouration

Wash, peel and cut the drumsticks into 1 and 1/2 " pieces

Peel and chop the onions

Heat a tsp of oil and roast the coriander seeds and methi seeds on medium heat till they turn golden in colour

Also roast the Byadgi red chillies till they become crisp

In a mixer jar, grind together the coconut gratings, roasted red chillies, and tamarind along with the roasted coriander seeds and methi seeds to a coarse paste adding just the required amount of water

Heat oil in a thick bottomed kadhai and saute the onions till they become slightly golden in colour

To this add the drumstick pieces and gulla pieces, add salt to taste and mix well

Saute for 1-2 minutes

Now add about 1/2 cup of water and cook covered till it is almost cooked 

Add the freshly ground masala, mix well and cook on medium heat for about 5 minutes till it gets well blended and gets a semi-solid consistency 

Check for salt and add only if required

Switch off the gas and transfer to a serving bowl

Serve as an accompaniment with hot steamed rice and dalithoi

AMATEKAI (INDIAN HOG PLUM) GOJJU

 AMATEKAI (INDIAN HOG PLUM) GOJJU

The Indian Hog Plum is called Amatekai in Kannada. We call this Ambado in my mother tongue, Konkani. The Indian Hog Plum is used in curries as also in making chutneys and pickles. This is found in plenty in the Mangaluru- Udupi region of my Home State of Karnataka. 

Recently I got some Amatekai/Ambado in the nearby Mangalore Stores and immediately wanted to use the. I have adapted this recipe from Amatekai Gojju, from the YouTube video from Swayampaaka.

Please note how sweet or spicy the dish will be depends on the quality of the amatekai used. You have to adjust the quantity of jaggery you use accordingly. 

We loved this with hot steamed rice. When kept refrigerated it can last for a week or so.

Ingredients:-

• Amatekai ( Indian Hog Plum), 8-10 
• Fresh Coconut Gratings, 3/4 cup
• Jaggery, 4 tbsp, or to taste
• Salt, to taste
• Coriander Leaves, chopped, for garnish

To Be Roasted & Ground To A Paste: -

• Channa Dal,  1/2 tsp
• Urad Dal,  1/2 tsp
• Fenugreek ( Methi) Seeds,  1/2 tsp
• Mustard Seeds, 1/2 tsp
• Cumin Seeds (Jeera),  1/2 tsp
• Coriander Seeds, 1 and 1/2 tsp
• Byadgi Red Chillies, 8
• Oil, 1/4 tsp 

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Urad Dal,  1/2 tsp
• Turmeric Powder, 1/4 tsp
• Asafoetida ( Hing), 1/8 tsp
• Curry Leaves, 10-15
• Oil, 3 tbsp

Method:-

Wash the amatekai and crush it lightly using a mortar and pestle

Heat 3 tbsp of oil in a pan and on medium heat add the mustard seeds, when they splutter add the urad dal and saute until it turns golden brown

Add the asafoetida and torn curry leaves 

Next add turmeric powder, and the crushed amatekai and mix well

Add salt, jaggery and 1/2 cup of water

Cover and cook on medium/low heat stirring from time to time till the amatekai gets cooked

Heat 1/4 tsp of oil in a thick bottomed kadhai, and on medium heat add the channa dal, urad dal, methi seeds, and Byadgi red chillies, once by one stirring continuously 

To this add the mustard seeds and cumin seeds

Once the dals change colour add the coriander seeds and roast till they become fragrant

Remove from flame, let this cool and transfer to a mixer jar

Add the fresh coconut gratings and grind to a coarse paste adding just the required amount of water

Next add the freshly ground paste to the cooked amatekai, add the required amount of water and bring to a boil. 

Let it simmer for 6-8 minutes till the Gojju gets a thick consistency 

Finally, garnish with the chopped coriander leaves

Switch off the gas and transfer the Amatekai Gojju to a serving bowl

Serve with hot steamed rice or chapati

MENTHYA MATVADI PALYA

 MENTHYA MATVADI PALYA

Today's recipe is for a dish made with Fenugreek Leaves- which are called Menthe Soppu in Kannada- and lentils.We cook the fenugreek leaves with a ground paste of Bengal Gram/Channa Dal and spices. This dish is popular in my Home State of Karnataka. 

As you know, Fenugreek Leaves have numerous health benefits as detailed in this article in HealthifyMe,

Elsewhere in this blog, you will find recipes for dishes made with Fenugreek Leaves, such as:-

• Menthi Kura Pappu from Andhra Pradesh
• Vendhaya Keerai Sambar from Tamilnadu
• Methiwali Arhar Ki Dal from North India
• Fenugreek Leaves Rolls a snack

By the way, we do not use onions or garlic in making this dish, which makes it popular amongst those who don't use these ingredients in their cooking. 

It is easy to make and is rich in proteins making it a good food choice for diabetics in particular.

Please do try it out and let me know how you liked the Menthya Matvadi Palya.

Ingredients:-

• Menthe Soppu/ Fenugreek Leaves/ Methi Leaves, 3 cups 
• Kadalebele/Bengal Gram/ Chana Dal, 1 cup
• Fresh Coconut Gratings, 1/2 cup
• Ginger, 1 " piece
• Green Chillies, 5
• Lime Juice, 1 tsp 
• Salt, to taste

For Seasoning:-

• Mustard Seeds, 1 tsp
• Urad Dal/ Black Gram, 1 tsp
• Chana Dal/Bengal Gram,  1 tsp
• Turmeric Powder, 1/4 tsp
• Hing/ Asafoetida, 1/4 tsp
• Curry Leaves, a few
• Red Chilli, broken into halves, 1
• Oil, 3 tbsp

Method:- 

Remove the fenugreek leaves from their stalks, wash thoroughly and chop them. Keep aside

Wash and soak the chana dal for 2-3 hours

Discard the water and transfer to mixer jar

Peel and chop the ginger

In a mixer jar, grind together the chana dal, fresh coconut gratings, chopped ginger, and green chillies to a coarse paste without adding any water

Transfer the ground paste from the mixer to a flat, round plate and add the chopped fenugreek leaves

Add salt to taste and mix well

Keep this plate in a steamer with adequate water and steam for about 20 minutes on medium heat

Switch off the gas and allow the steamer to cool 

Remove the steamed mixture of dal and fenugreek leaves and crumble/ break it into small pieces using a fork

Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds

When they splutter add the chana dal and urad dal and saute till they change colour

Next add the turmeric powder, asafoetida, curry leaves, and broken red chilli

Saute for a few seconds

To this add the steamed and crumbled mixture of dal and fenugreek leaves and mix well

On medium heat cook this for about 10 minutes, stirring from time to time, till the raw smell goes and the Matvadi Palya gets well roasted

Switch off the gas

Finally, squeeze the lime juice on the Matvadi Palya and mix well

Transfer to serving bowl

Serve hot as a side dish with hot steamed rice and saaru