GULLA MASHINGASAANGA TALASANI

GULLA MASHINGASAANGA TALASANI

Today's recipe is from our own GSB Konkani cuisine and is called Gulla Mashingasaanga Talasani. The name comes from the two main ingredients: Matti Gulla ( a special kind of brinjal) and Drumsticks ( which we call Mashingasaang, in my mother tongue, Konkani.

Many of us consider Gulla/Brinjal and Drumsticks to be a good combination!  This is an easy to make stir fry which is usually served with our traditional meal of rice and dalithoi. 

For those who may not know, Matti Gulla is a special type of brinjal/eggplant/aubergine 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.

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

• Gulla Mashingasaanga Sagle
• Matti Gulla Podi
• Matti Gulla Huli

We enjoyed this dish recently when I was happy to see some Matti Gulla in the nearby Mangalore Stores. 

Ingredients:-

• Matti Gulla, 2 
• Mashingasaang ( Drumsticks), 2 
• Garlic Cloves, 10-12
• Dry Red Chillies, 3 -broken into halves
• Coconut Oil, 2 tbsp 
• Salt, to taste

Method:-

Wash the gulla. Remove the stalks and cut them into pieces. Immerse these pieces in fresh water till they are used in this recipe- in order to avoid discolouration 

Peel the drumsticks and cut them into 1 and 1/2 " pieces. 

Crush the garlic cloves lightly

Heat oil in a thick bottomed kadai. Add the lightly crushed garlic cloves and saute them till they give off a good aroma and turn golden brown in colour. 

Next add the broken red chillies and saute for a few seconds.

To this add the cut gulla pieces and the drumsticks pieces, mix and add salt to taste and saute for a couple of minutes

Now add  1/3 cup of water

Cook covered on medium heat, stirring from time to time, till the gulla and drumsticks are done

Once the gulla and drumsticks are cooked and the excess water has evaporated, switch off the gas and transfer to a serving bowl 

Serve as a side dish with the main meal

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

GULLA PUDDI SAGLE

 GULLA PUDDI SAGLE 

Today's recipe is from our own GSB Konkani cuisine and is called Gulla Puddi Sagle. It is a side dish generally served with our traditional meal of rice and dal. It also goes well with rotis.

For this dish, I have used Matti Gulla which is 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 different dishes made with brinjals, such as:-

• Bharli Vaangi : made with baby brinjals
• Roasted Brinjal Chutney: made with large balloon brinjals 
• Kathirikai Rasavangi : made with the regular brinjals  
• Matti Gula Podi: made with a special type of brinjal available in the Udupi area of Karnataka
• Matti Gulla Huli 

We love this dish and I hope you will make and enjoy it too! 

Ingredients:- 

• Matti Gullas, 2-3
• Medium-sized Onions, 2
• Fresh Coconut Gratings, 1 cup
• Byadgi Red Chillies, 7-8
• Tamarind, size of a small marble
• Coriander Seeds, 1 and 1/2 tsp
• Fenugreek (Methi) Seeds, 1/4 tsp 
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few 
• Coconut Oil, 2 tbsp
• Salt, to taste 

Method:-

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

Keep them immersed in water to avoid discolouration 

Peel and chop the onions

Add a little coconut oil in a kadhai and roast the Byadgi Red Chillies till they become crisp and keep aside
Next roast the coriander seeds and the fenugreek seeds till they turn golden. Keep aside.

In a mixer, grind together the fresh coconut gratings along with the roasted ingredients:  red chillies, coriander seeds, and fenugreek seeds, and tamarind, to form a coarse paste adding just the required amount of water.  Keep aside

Heat oil in the kadhai and on medium heat add the mustard seeds
When they splutter add the curry leaves and sauté for a few seconds

To this, add the chopped onions and sauté for 2-3 minutes till they become translucent

Next add the gulla pieces and salt to taste. Mix well

Cover and cook on medium heat till the gullas are almost half cooked

Add the freshly prepared ground paste and mix well

Cook on medium/low flame till the excess water evaporates and the gullas get well blended with the masala 

Check for salt and add only if required 
Transfer to a serving bowl and serve Gulla Puddi Sagle hot as a side dish with rice and dal 

UDUPI SAARU

 UDUPI SAARU 

All over India, if not in many parts of the world, people talk about the Udupi cuisine, a town in my Home State of Karnataka. In most cities, especially in South India we find the ubiquitous vegetarian "Udupi Restaurant "

Elsewhere in this blog, you will find recipes for dishes from this area such as:-

• Pineapple Menaskai
• Matti Gulla Podi
• Ashgourd Coconut Curry
• Hayagreeva Maddi

Today's recipe is for an aromatic and delicious saaru from Udupi. For those who may not be familiar with the term, a "saaru" in Kannada is a rasam-like accompaniment  for hot steamed rice made with thuar dal, tomatoes, and Udupi Rasam Powder/Udupi Saarina Pudi. 

I shall share the recipe for Udupi Rasam Powder/Udupi Saarina Pudi in my next post

This recipe has been adapted from Udupi Rasam or Udupi Style Saaru from the Kannada YouTube video from Swayam Paaka.

Tips:-

1. Use sour variety of tomatoes for this dish

2. Use ghee for seasoning for best results

We loved this with hot steamed rice, Beans Palya and happala (rice pappad) and I am sure you will love it too! You can even drink this- and it tastes super!! 

Ingredients:

• Thuar Dal, 1/4 cup
• Turmeric Powder, 1/4 tsp
• Oil, 1/2 tsp
• Medium-sized Tomatoes, 2
• Tamarind, size of a small lemon
• Jaggery, grated, 1 tbsp
• Curry Leaves, 1 sprig 
• Udupi Rasam Powder, 1 tbsp
• Salt, to taste
• Coriander Leaves, finely chopped, 2 tbsp
• Water, 3-4 cups or as required

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Cumin Seeds,1/2 tsp
• Asafoetida ( Hing), 1/8 tsp 
• Ghee, 2 tsp

Method:-

Wash the Thuar Dal and pressure cook in 1 cup of water along with tomatoes, turmeric powder, and 1/2 tsp of oil 

Allow this to cook for 3 whistles or until the thuar dal gets fully cooked

Once the cooker cools, remove the cooked dal, mash the dal and keep aside

In a mixer jar, make a puree of the cooked tomatoes. Keep aside

Soak the tamarind in 1 cup of lukewarm water for about 10-15 minutes and extract the juice

Heat the tamarind juice, salt, and jaggery in a vessel, adding 1 cup of water and bring to a boil 

To this add the cooked and mashed thuar dal and the tomato puree, mix well and bring to a boil

Add the torn curry leaves and 1 tbsp of Udupi Rasam Powder ( Saarina Pudi), mix well

Check for salt and add if required

Bring to a boil adding water as required to get a saaru/rasam like consistency 

Next add the finely chopped coriander leaves and switch off the gas

In a small pan, heat ghee and on medium heat add the mustard seeds and when they splutter add the cumin seeds

Let them sizzle then add the asafoetida ( Hing) and saute for a few seconds

Pour this seasoning on to the Udupi Saaru

Serve the Udupi Saaru with hot steamed rice and happala

MATTI GULLA HULI

 MATTI GULLA HULI

Matti Gulla is a special type of brinjal available in the Udupi area of my Home State of Karnataka. In India, it's commonly called the brinjal, while as abroad it is more usually called the eggplant or the aubergine. 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 different dishes made with brinjals, such as:-

• Bharli Vaangi : made with baby brinjals
• Roasted Brinjal Chutney: made with large balloon brinjals 
• Kathirikai Rasavangi : made with the regular brinjals  
• Matti Gula Podi: made with a special type of brinjal available in the Udupi area 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.

Today's recipe is for a dish made withe very same Matti Gulla. It is for a Udupi-style Huli/sambar called Matti Gulla Huli. I have adapted this from the YouTube video Udupi Style Gulla Huli of Sudha's Kitchen. 

Notes:-

• This recipe assumes you have cooked toor dal ready. 
• We use the long green chillies which are less spicy for this dish. 
• It is preferable that you use coconut oil for best result, but any other cooking oil will do

We enjoyed this very much for lunch with hot steamed rice. 

Ingredients:

• Matti Gulla, 2 
• Tamarind - size of a lemon 
• Turmeric Powder, 1/4 tsp
• Jaggery, a small lemon sized ball
• Green Chillies, 4
• Coriander Leaves, 2 tbsp
• Curry Leaves, a sprig
• Asafoetida, 1/8 tsp
• Cooked Toor Dal, 1/2 cup 
• Salt, to taste
• Coconut Oil, 1/2  tsp + 1 tbsp

To Be Dry Roasted & Ground To A Powder:- 

• Urad Dal, 1 tbsp
• Coriander Seeds, 2 tbsp
• Cumin Seeds, 1 tsp
• Fenugreek Seeds, 1/2 tsp
• Byadgi Red Chillies, 7-8

For The Seasoning:-

• Mustard Seeds, 1 tsp
• Urad Dal, 1 tsp
• Red Chillies broken into halves, 2
• Coconut Oil, 2 tsp

Method:-

Wash the gulla and remove the stalk and cut into big pieces. Immerse these pieces in a vessel of water to avoid discolouration

Soak a lemon-sized ball of tamarind in adequate lukewarm water for 10-15 minutes and extract the juice. 

Slit the green chillies

Chop the coriander leaves

In a kadhai, dry roast the urad dal on medium heat till it changes colour. Keep aside

Next dry roast the coriander seeds followed by the cumin seeds and fenugreek leaves on medium/low flame till they change colour. Keep aside

Add 1/2 tsp of oil to the kadhai and on medium heat roast the Byadgi Red Chillies till they become crisp

Allow all the above roasted ingredients to cool

Transfer to a small mixer jar and grind to a fine powder. Keep aside

In the same kadhai, heat 2 cups of water then add tamarind extract, turmeric powder, jaggery, slit green chillies and salt and bring to a boil 

Next add the gulla pieces, cover and cook on medium heat till they get done but take care that they don't get overcooked

To this add 3 tbsp freshly ground powder and 1 tbsp of coconut oil and mix well

Then add the chopped coriander leaves, curry leaves, asafoetida and the cooked dal

Mix well and let it come to a boil

Lower the heat and let it simmer for a couple of minutes

Switch off the gas

In a small pan, heat 2 tsp of oil and on medium heat add the mustard seeds, when they splutter add urad dal and fry till the dal changes colour

Add the broken red chillies and saute for a few seconds

Pour this seasoning on to the Matti Gulla Huli 

Transfer to a serving bowl

Serve the Matti Gulla Huli with hot steamed rice 

HAYAGREEVA MADDI

 HAYAGREEVA MADDI

All over India, if not in many parts of the world, people talk about the Udupi cuisine, a town in my Home State of Karnataka. In most cities, especially in South India we find the ubiquitous vegetarian "Udupi Restaurant "

Elsewhere in this blog, you will find recipes for dishes from this area such as:-

• Pineapple Menaskai
• Matti Gulla Podi
• Ashgourd Coconut Curry

My friend from Udupi always spoke of a simple sweet she often made for naivedya called Hayagreeva Maddi or just Hayagreeva.  Although I had tasted this several times, I had never tried it out before - so decided to give it a try. The principal ingredients used are channa dal ( called Kadalebele in Kannada and Bengal Gram in English), jaggery, and coconut. 

I would like to share my experience in making this dish which came out to be quite delicious. 

• The channa dal should get fully cooked but not get overcooked. This is a very important aspect in making this dish. 
• The cooked dal is to be lightly mashed. Usually the channa dal is less mashed but some prefer to have it more mashed. 
• The colour of the dish will be determined by the colour of the jaggery that you use
• The sweetness of the dish depends on the amount of jaggery that you use. If you have a sweet tooth, you can add more jaggery, but at the minimum you should use 1 cup of jaggery for 1 cup of channa dal. 

So, the next time you want to make an offering for any puja, you can try and make Hayagreeva, a simple yet delicious sweet from Udupi in my Home State of Karnataka. 

Ingredients:-

• Kadalebele, (Channa Dal/Bengal Gram), 1 cup
• Jaggery, grated/powdered, 1 cup
• Gasgase ( Khus Khus/Poppy Seeds), 1 and 1/2 tbsp
• Fresh Coconut Gratings, or Copra, 1/2 cup
• Almonds, 10
• Cashewnuts, 10-12
• Raisins, 2 tbsp
• Cardamom, 3-4 
• Water, 2 cups to cook the channa dal
• Ghee, 3-4 tbsp

Method:-

Break the almonds and cashew nuts into pieces and keep aside

Dry roast the poppy seeds and keep aside

Powder the cardamom and keep aside

Wash and pressure cook the channa dal with 2 cups of water for 4-5 whistles or till cooked

The channa dal should get fully cooked, yet remain firm as seen in the photo below

Once the cooker cools, remove the cooked dal and strain the water using a sieve

Mash the cooked dal using the back of the ladle keeping some portion of the cooked dal intact 

In a thick-bottomed kadhai, heat 1 tbsp ghee and on medium heat one by one roast the almonds, cashewnuts and raisins till the nuts change colour and the raisins puff up . Keep aside.

To the same kadhai add the grated jaggery and a little water and on medium heat keep stirring till the jaggery melts  

Now strain the jaggery to remove impurities, if any, and transfer the strained syrup jaggery back to the kadhai

Bring the jaggery syrup to a boil

Lower the heat and add the fresh coconut gratings, the cooked and mashed dal and 1-2  tbsp of ghee 

Mix well and let it cook on medium heat for about 5 minutes, add more ghee as required and stir from time to time  

Cook till the dal and jaggery are well blended and the Hayagreeva becomes fairly thick 

Switch off the gas and mix in the roasted poppy seeds, cardamom powder, fried nuts and raisins

Transfer the Hayagreeva Maddi to a bowl

MASALE AVALAKKI

 MASALE AVALAKKI

Today's recipe is for an easy to make yet delicious breakfast item made with beaten rice, coconut gratings and spices. This can also be had as an evening snack. It is popular in the Udupi-Mangaluru area of my Home State of Karnataka. In those parts, it is called Bajil in the local Tulu language. 

Flattened or Beaten Rice is commonly used in various parts of India. It is called "Avalakki" in Kannada,   Poha in Hindi and Phovu in my mother tongue, Konkani.

There are two types of beaten rice: the thin variety called "Patla Poha" in Hindi  and "Paper Avalakki" in Kannada and a thick variety. 

This article details how good beaten rice is for us due to its several health benefits. 

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

• Poha Idlis
• Godu (Sweet) Phovu  
• Phova Usli
• Kanda Poha

I have adapted this from "Masala Avalakki/Bajil Upkari" from Swayam Paaka.

Please note that it is essential to use the thin variety of beaten rice to make this dish. It is advisable to use coconut oil for the seasoning. The use of Byadgi red chillies adds to the colour of the dish without making it too spicy.

We simply love this and I am sure you will too! 

Ingredients:-

• Thin Beaten Rice (Paper Avalakki//Patla Poha), 2 cups
• Fresh Coconut Gratings, 3/4 cup
• Coriander Seeds, 1 tbsp
• Cumin Seeds, 1 tsp
• Byadgi Red Chillies, 5
• Jaggery grated, 1 to 2 tbsp
• Salt, to taste 

For the Seasoning:- 

• Mustard Seeds, 1/2 tsp
• Cumin Seeds, (Jeera), 1 tsp
• Asafoetida, ( Hing), 1/8 tsp
• Coconut Oil, 2 tsp

Method:-

In a small mixer jar, grind together coriander seeds, cumin seeds and Byadgi red chillies, without adding any water. Use the pulse mode for best results.

To this add the coconut gratings and grind once again to a coarse powder. 

In a large bowl, mix well together the avalakki, the freshly ground powder, grated jaggery and salt to taste

Use your fingers to mix thoroughly so that the avalakki gets properly blended with the masala.

In a small pan, heat 2 tsp of coconut oil, on medium heat add the mustard seeds

When they splutter add the cumin seeds  and the asafoetida

Saute till the cumin seeds sizzle and change colour

Switch off the gas 

Pour this seasoning onto the Masala Avalakki and mix once again

SOUTHEKAYI SASMI (MANGALORE CUCUMBER CURRY)

 SOUTHEKAYI SASMI (MANGALORE CUCUMBER CURRY)

One of the famous places in my Home State of  Karnataka is the city of Udupi, which is famous for both the Sri Krishna Temple and its vegetarian cuisine. 

Elsewhere in this blog, you will find recipes for dishes from the Udupi/Mangalore area -such as:- 

• Haagalakai Gojju
• Akki Halbai
• Pineapple Menaskai

Today's recipe is made with Mangalore Cucumber- which is also known as Field Marrow, Malabar Cucumber and Madras Cucumber. We call this Magge in my mother tongue, Konkani. It is called Mangaluru Southekayi in Kannada ( while the ordinary cucumber is called Southekayi.) 

Southekayi Sasmi is a coconut based side dish with a distinctive flavour of ground mustard. It is usually  served with hot steamed rice.  I have adapted this recipe from Southekayi Sasmi by Udupi Recipes.

We had this for lunch recently and loved it! 

Ingredients:-

• Medium -sized Mangalore Cucumber,  1/2
• Turmeric Powder , 1/4 tsp
• Fresh Coconut Gratings, 3/4 cup
• Mustard Seeds, 1/2 tsp
• Roasted Dry Red Chillies, 3
• Tamarind, small piece
• Salt, to taste

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Curry Leaves, a sprig
• Dry Red Chillies, broken into halves, 2
• Oil, 2 tsp

Method:

Wash the Mangalore Cucumber and cut it into half. Peel the cucumber and remove the core and seeds. 

Chop into small pieces and keep it in a vessel 

Cook the Mangalore Cucumber in 1 cup of water, adding a little turmeric powder, till it turns soft but not mushy

Grind together the fresh coconut gratings, roasted red chillies, tamarind  and mustard seeds, adding 1/2 cup of water to a smooth paste.

Add this freshly ground paste to the cooked Mangalore Cucumber, add salt to taste and mix well and bring to a boil. Switch off the gas . 

Heat oil in a small pan and on medium heat add the mustard seeds, when they splutter add the curry leaves and broken red chillies and sauté

Pour this seasoning to the Southekayi Sasmi and transfer it to a serving bowl

Serve the Southekayi Sasmi with hot steamed rice

SUVARNA GEDDE PALYA

 SUVARNA GEDDE PALYA

Elephant Foot Yam is a tropical tuber commonly available in India. In this article in Down To Earth, the author writes of how it is cooked and eaten in Goa. It is rich in carbohydrates and various vitamins. Yam is called Suvarna Gedde in Kannada, Suran in Hindi and Surnu in my mother tongue, Konkani. 

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

• Elephant Foot Yam Kootu
• Surna Kismuri
• Surna Sukke

Today's recipe is from my Home State of Karnataka and is called Suvarna Gedde Palya. I have adapted this from the well-known website Swayam Paaka. 

We enjoyed this very much- with rice and rasam. 

Ingredients:-

• Suvarna Gedde (Elephant Foot Yam), 500 gms 
• Bengal Gra (Kadle Bele), 1 tsp
• Black Gram Dal (Uddina Bele), 1 tsp 
• Curry Leaves, a few
• Turmeric Powder, 1/4 tsp
• Tamarind. size of a small lime
• Jaggery, grated, 3/4 tbsp
• Salt, to taste
• Coconut Oil, 1/2 tbsp - add this after making the Palya

For the Masala :-

• Byadgi Red Chillies, 7-8
• Mustard Seeds, 1/2 tsp
• Fresh Coconut, 1/2 cup 

For Seasoning:-

• Mustard Seeds 1/2 tsp
• Byadgi Red Chillies, 1, broken into half
• Coconut Oil, 2 tbsp

Method:-

Wash the yam well in several changes of water. Peel and cut the yam into cubes as shown in the picture

Soak the tamarind in warm water for about 20 minutes and extract the juice. Keep aside

Place the yam cubes in a vessel in the pressure cooker without adding any water to the yam

Steam cook the yam in a pressure cooker with adequate water for 1 whistle or till it gets done. Once the cooker cools, remove the cooked yam and keep aside.

In a mixer jar, grind together the coconut gratings, mustard seeds, and Byadgi red chillies to a coarse paste without adding any water. Keep aside.

Heat 2 tbsp of oil in a thick-bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the two dals and fry till the dals change colour and become a golden brown

Next add the curry leaves and turmeric powder, mix well and sauté for a few seconds

To this add the steam cooked yam, tamarind extract, and salt and mix well

Add the coarsely ground paste and jaggery. Cook on medium heat stirring from time to time till the yam gets well blended with the masala

Finally, drizzle 1/2 tbsp of coconut oil on to the Suvarna Gedde Palya, as it enhances the taste

Switch off the gas, transfer to a serving bowl and serve the Suvarna Gedde Palya hot with rice and rasam 

 

AKKI HALBAI

 AKKI HALBAI

"Halbai" or halu bai is a popular sweet from the Udupi- Mangalore region of my Home State of Karnataka. Traditionally, it was made for festivals like Nagarpanchami and the like. 

This sweet can be made with Semolina (Rava), Finger Millet (Ragi) or Rice (Akki). Today's recipe is for Akki Halbai or Halbai made using rice. You can use the regular dosa rice or sona masoori rice. Today, I have used Sona Masoori Rice. 

Usually the proportion of rice to water is 1:3 ( that is, 3 cups of water is added to the ground paste made of 1 cup of rice). The measurements given in the recipe yielded about 15 pieces of halbai. 

You can adjust the amount  of jaggery depending upon your taste. The colour of the halbai will depend on the colour of the jaggery used. 

Do try this out. It calls for some effort in stirring continuously but it is well worth the effort when you eat the halbai, especially with some ghee. 

Ingredients:-

• Sona Masoori Rice, 1 cup
• Fresh Coconut Gratings, 1 cup
• Jaggery, grated, 1 cup
• Water, 3 cups
• Salt, 2 pinches 
• Cardamom Powder, made from crushing 4-5 pods of cardamom 
• Ghee, 2-3  tbsp

Method:-

Wash and soak the rice for 3-4 hours

Drain away the water

Grease a thali with ghee to spread and cut the halbai when ready 

In a mixer jar, grind together the soaked rice along with the fresh coconut gratings, and 1/4 cup of water to a smooth paste

Heat 3 cups water in a thick bottomed kadhai, on medium heat add the grated jaggery and keep stirring till the jaggery gets fully dissolved

To this add the ground paste of rice and coconut, a little salt and stir continuously to ensure that no lumps are formed

When the mixture begins to thicken, add 1 to 2  tbsp of ghee and keep stirring on medium heat

You will find the mixture becomes thick and looks glossy 

Add 1 more tbsp of ghee and keep stirring till the mixture leaves the sides of the kadhai

Add the cardamom powder and mix well

Transfer the halbai to the greased thali and spread it evenly with a spatula or a greased katori

Allow it to cool for about 30 minutes

Lastly, cut the halbai into desired shape

Serve the Akki Halbai with ghee

MANGALORE CUCUMBER HULI

 MANGALORE CUCUMBER HULI

I make it a point to make dishes using Mangalore Cucumber from time to time. We call this Magge in my mother tongue, Konkani and "Mangalooru Southekai" in Kannada. While it is strictly speaking called, "Field Marrow" this is variously known in India as Mangalore Cucumber, Madras Cucumber, and even Malabar Cucumber!

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

• Magge & Mashingasaang Koddel 
• Magge Polo
• Vellarikka Pachadi 

Today's recipe is for Mangalore Cucumber Huli- a dish well-known in the Udupi-Mangaluru-Malnad regions of Karnataka. It is usually served with steamed rice. Since I had cooked thuvar dal readily available, this came in handy in making this dish. Many prefer to use the unpeeled Mangalore Cucumber, however, I am more used to peeling it but this is a matter of individual choice. 

Today's recipe has been adapted from Mangalore Cucumber Sambar or Southekayi Huli from Shetty Cookery. 

We enjoyed this with hot steamed rice and I am sure you will too! 

Ingredients:-

• Medium-sized Mangalore Cucumber ( Southekayi), 1 or about 2 and 1/2 cups
• Turmeric Powder, 1/4 tsp
• Coriander Seeds, 1 and 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Fenugreek Seeds, 6-7
• Split Urad Dal ( Black Gram Dal),  1/2 tsp 
• Byadgi Dry Red Chillies, 5
• Fresh Coconut Gratings, 1 cup
• Jaggery, grated, 2 tsp
• Tamarind Juice, 2 tbsp
• Cooked Thuvar Dal, 1/2 cup
• Salt, to taste
• Oil, 1 tsp

For Seasoning:- 

• Mustard Seeds, 1/2 tsp
• Curry leaves, a sprig
• Dry Red Chilli, broken into halves, 1 
• Oil, 1 tsp

Method:-

Wash the Mangalore Cucumber and discard the core and seeds. Peel the Mangalore Cucumber and cut into into bite-sized cubes. 

Heat 1 tsp of oil and roast together the coriander seeds, cumin seeds, fenugreek seeds, split Urad Dal and the dry red chilies till the dal changes colour. Keep aside to cool

Transfer the roasted ingredients to a mixer jar and grind on pulse mode to crush them 

To this add the fresh coconut gratings and required amount of water

Grind to form a smooth paste. Keep aside.  

In a pressure cooker, place the Mangalore cucumber cubes in a vessel in adequate water, add a little salt and turmeric powder, and cook for two whistles. Take care to see it does not get over cooked. 

Once the cooker cools, remove the cooked Manglore cucumber 

To this add the ground paste prepared earlier, salt to taste, grated jaggery and tamarind juice 

Mix well and bring to a boil 

Next add the cooked thuvar dal, mix well and add water if required, to adjust the consistency

Cover and cook for about 5 minutes on medium heat stirring from time to time

Switch off the gas 

In a small pan, heat oil and on medium heat add the mustard seeds

When they splutter add the curry leaves and broken red chillies and sauté for a few seconds

Add this seasoning to the Mangalore Cucumber Huli 

Serve hot with steamed rice

ASH GOURD COCONUT CURRY

ASH GOURD  COCONUT CURRY

My husband used to hate some vegetables like pumpkins, ash gourd etc in his youth and childhood. I always tell him that there is nothing wrong with any vegetable, it all depends on how it is cooked !!
I am glad to say that he not only eats them without complaint these days but has actually begum to enjoy them!!

One such vegetable is ash gourd, also known as White Pumpkin or Winter Melon. We  call this  "Kuvale" in my mother tongue, Konkani. It is called, "Boodagumbala " in Kannada, "Petha" in Hindi, and "Neer Poosinikai" in Tamil.  Elsewhere in this blog, you will find recipes for our Konkani style Kuvale Sasam, for Ash Gourd Mor Kuzhambu from Tamilnadu and for Ash Gourd Pumpkin Coconut Stew from Kerela.

Today's recipe is adapted from Ashgourd Coconut Curry from Udupi Recipes a website which largely features recipes from the Udupi region of my home state of Karnataka.

Ingredients:-

• Ash Gourd, about 750 grams 
• Tamarind, a ball of gooseberry size
• Jaggery, grated, 1 and 1/2 tbsp
• Turmeric Powder, 1/4 tsp
• Salt, to taste 

For the Coconut Masala :-

• Coconut Gratings, 1 cup
• Coriander Seeds, 3 tsp
• Urad Dal (Black Gram), 1 tsp
• Chana Dal ( Bengal Gram), 1/2 tsp
• Cumin Seeds, 1 tsp
• Fenugreek Seeds, 1/2 tsp
• Byadgi Red Chillies, 4
• Curry Leaves, a sprig
• Oil, 2 tsp

For Seasoning :- 

• Mustard Seeds, 1/2 tsp
• Urad Dal, 1/2 tsp
• Curry Leaves, a few 
• Red Chilli, broken into two, 1
• Oil, 1 tsp

Method:-

Wash, peel and cut the ash gourd to bite-size pieces discarding the core and seeds
Soak the tamarind in warm water for 15-20 minutes, extract the tamarind juice and keep aside
In a small pan, heat 2 tsp of oil and on medium heat roast separately, one after the other, the urad dal, chana dal, coriander seeds, cumin seeds, fenugreek seeds, Byadgi red chillies, and curry leaves
Allow this to cool and transfer to a small mixer jar
Grind these roasted ingredients along with the coconut gratings and the required amount of water to a smooth paste and keep aside
In a vessel cook the ash gourd pieces along with 1 cup of water, salt, and turmeric powder and bring to a boil
To this, add the tamarind extract and cook till the ash gourd gets done. Make sure the ash gourd is cooked but remains firm. (Please note that ash gourd gets cooked very soon so take care that it does not get overcooked.)
Now add the ground coconut masala and the grated jaggery and mix well
Adjust the consistency of the curry by adding water, if required. Check for salt and add only if required.
Bring to a boil  then let it simmer for a few minutes and switch off the gas
Finally season by heating oil in a small pan. On medium heat add the mustard seeds and when they splutter add the urad dal and sauté till the dal changes color
Add the broken red chili and the curry leaves and sauté for a few seconds
Pour this seasoning on to the Ash Gourd Coconut Curry
Transfer to serving bowl and serve hot with rice or chapatis.