Raita

 Ingredients: 1 Semebadnekayi or seekumbalakayi (small red pumpkin), yogurt & buttermilk or home-made curd, red chillies, coconut, hing, mustard, turmeric, tamarind, jaggery

Method:

1. Heat oil and put mustard. Once it splutters, add small-cut vegetables, turmeric, and salt. Mix it well for a minute and add half cup water for the vegetable to cook

2. Grind these into a smooth mixture with water: 3-4 tbsp coconut, 1/2 tsp mustard, pinch of turmeric, hing, 5 red pepper, a very small amount of tamarind (like 1/8 of spoon - just for the tangy taste but don't use it if you are using home-made curd that is already sour), and 1 tsp of jaggery

3. Add the paste to the cooked vegetables and mix it with medium heat for few minutes and turn off the stove

4. Once the mixture comes to room temperature, add yogurt and buttermilk (or home made curd) till it comes to the right consistency - 1.5 cups would be needed approximately

Comments

Post a Comment

Popular posts from this blog

Matodi Palya

Ingredients: One bunch Spinach Chana daal (kadale bele) Red chillies Coconut (frozen, grated, unsweetened) Hing Turmeric Mustard Method: 1. Soak 1/4 cup of chana daal in water for 2 hours 2. Chop spinach 3. Cook the spinach with little bit of water. Let it boil for five minutes 4. Grind these ingredients in a mixer with very little water to make a paste: - soaked daal - 1 tbsp coconut - 1/4 tsp hing - 1/2 tsp turmeric - 6 red chillies 3. Heat 2 tbsp on oil in a non-stick pan. Add 1 tsp of mustard. After it sputters, add the paste 4. Stir the mixture for 5 minutes and add salt 5. Add the cooked spinach to the mixture and stir till the water evaporates.
Read more

Potato curry for Dosa

Ingredients: potatoes, onion, green chillies, ginger, cillantro, curry leaves, mint leaves, oil, mustard, turmeric, chana daal and urad daal, salt Method: Wash 4 medium sized potatoes and cut each into 4 pieces Boil potatoes in water till it is soft and the skin starts to peel  When cooled, peel the potato skin and mash potatoes in a bowl Chop one onion into small pieces Chop cillantro and mint leaves  Grate one inch of ginger Cut 3 green chillies; first slit in half and then cut to small pieces Place non-stick pan on stove with 2 tablespoons of oil When the oil is hot, add : - half tsp mustard - one tsp of chana and urad daal combined - half tsp turmeric - add onion, ginger, 6-7 curry leaves and chopped mint leaves  Stir till onion is transparent Add salt Add mashed potatoes and mix well  Add cillantro
Read more

Avarekayi Saru

Method: 1) Dry roast the following ingredients and make powder: coriander seeds 2 tsp red chilies 8 jeera 2 tsp fenugreek seeds 1 tsp mustard 2 tsp hing 1/2 tsp turmeric powder 1/2 tsp  black pepper 1 tsp white rice 2 tsp 2) Grind to make a paste of the following: powder from the above step curry leaves handful raw coconut 2 tbsp a scoop of few cooked avarekayi water 3) Add the paste to cooked avarekayi with pinch of tamarind and salt. Boil and add water to bring to desired consistency.
Read more