Evergreendishes

Category: karnataka recipes

  • Sabudana Papad | Sago Fryums | Sabudana Sandige

    Sabudana Papad | Sago Fryums | Sabudana Sandige

    Jump to Recipe

    Sabudana Papad is a popular summer treat from South India. It is made in large quantities and stored in air tight containers for further use. It is ideal to serve as an accompaniment with any meal. 

    Summer is the time we indulge in many activities as making papad and pickles. Papad and fryums should be sundried as they are stored throughout the year. The scorching heat makes them crisp and ready to eat in two or three days. The different kind of sundried recipes are rice fryums, poha papad, pumpkin sandige {aralu sandige} and majjige mensinakai (chillies in buttermilk).

    Today, I am sharing the recipe of Sabudana Sandige or Sago Papad as it is commonly called.

    Sabudana Papad, sabakki sandige, sabudani sandige are the different names associated with it. It is made from tapioca pearls. The sago or sabudana is commonly used during fasting in many parts of India. To make sabudna papad, we use the large ones. It is soaked and cooked with some spices and later dried in the sun. It is quite easy to make as the making does not involve much labour. One needs to keep an eye while boiling it, lest it gets burnt. 

    The sabudana sandige can be made as simple as you wish. You may add only salt and asafoetida. Otherwise with a little cumin tastes good, I love the taste of cumin along with some chillies put in it. The other options are addition of pepper powder, chilli powder, or garlic. I do not add any of these. 

    The method I follow requires one day. I soak sago pearls in the afternoon. By evening, it is bloomed. I cook it at night and keep it it closed in a warm place. Next day, early in the morning, I adjust the consistency and put them on the terrace. Later, by evening, they are semi-dried. I remove them and keep them in wide plates which help me to keep easily in the sun on the following days. I need to sun dry them for a couple more days as they are stored all year long.

     

    Let us get to the recipe of Sabudana Papad.

    Ingredients: 

    • ½ kilogram white sabudana ( large )
    • 4 + 8 + 8 cups water
    • 1 teaspoon cumin
    • 6 green chilly
    • 1 tablespoon curd
    • ½ teaspoon asafoetida

    Method : 

    Making of sabudana papad includes 6 steps :

    1. Soaking of sago 
    2. Boiling of the mixture
    3. Making of papad
    4. Drying of papad
    5. Storing of papad
    6. Frying 

    Let us discuss each step now.

    1. First, clean the sago pearls and wash them once. Soak it in four cups of water for five hours.
    2. Now, in a thick bottom pan, add the soaked sabudana along with eight cups of water. Put it to boil. Add cumin and asafoetida to it. Keep stirring. 
    3. It becomes a gelatinous like substance, transparent in colour. The sago pearls are soft and well cooked. Turn off the stove. You can put it after an hour. But I prefer to put it on the next day.
    4. Grind green chilly to a paste.
    5. Put it into the boiled mixture along with a spoon of curd.
    6. Use clean plastic sheets to make papad.
    7. Smear some oil on the sheet. With a wide spoon, take a spoonful and pout it on the sheet, spread a little with the back of the spoon. 
    8. Repeat by putting them in a row. Continue to the next row and so on. 
    9. Allow it to dry in the sun. 
    10. By evening, only one side is dried. We need to put them carefully on a plate and dry the other side the following day.
    11. Once they are dry on both sides, you need to keep them in the sunlight for a few days.
    12. Later, store them in a clean, dry container.
    13. To fry, heat oil in a pan. Take a few sun dried sago papad and slowly fry them. 

    Take a tip : 

    • Collect all materials before you start doing the work. You need sheets which are dry and clean. Also, not to forget the bricks or tiles to hold them as you lay them in the sun. Food cooked at home takes care of all these things, isn’t it ? 
    • Adjust the consistency if it is too thick by adding some water to it.
    • Green chilly may be avoided. You can do plain ones only with cumin.

    Other sabudana recipes I have shared earlier are :

    Jump to Recipe Print Recipe

    Evergreendishesdev

    Sabudana Papad

    5 from 2 votes
    Sabudana Papad is a popular sun dried munchies from South India. It is made and stored in airtight containers.
    Print Recipe
    Course: accompaniment
    Cuisine: karnataka
    Ingredients Equipment Method Notes

    Ingredients
      

    • ½ kilogram white sabudana large
    • 4 + 8 + 8 cups water
    • 1 teaspoon cumin
    • 6 green chilly
    • 1 tablespoon curd
    • ½ teaspoon asafoetida
    • 1 teaspoon cumin

    Equipment

    • 1 large utensil for soaking
    • 1 lid to close
    • 1 thick bottom pan with lid
    • 6 large plates
    • 1 ladle
    • 1 tablespoon
    • 1 teaspoon
    • clean plastic sheets
    • bricks or something similar as weights

    Method
     

    1. First, clean the sago pearls and wash them once. Soak it in four cups of water for five hours.
    2. Now, in a thick bottom pan, add the soaked sabudana along with eight cups of water. Put it to boil. Add cumin and asafoetida to it. Keep stirring.
    3. It becomes a gelatinous like substance, transparent in colour. The sago pearls are soft and well cooked. Turn off the stove. You can put it after an hour. But I prefer to put it on the next day.
    4. Grind green chilly to a paste.
    5. Put it into the boiled mixture along with a spoon of curd.
    6. Use clean plastic sheets to make papad.
    7. Smear some oil on the sheet. With a wide spoon, take a spoonful and pout it on the sheet, spread a little with the back of the spoon.
    8. Repeat by putting them in a row. Continue to the next row and so on.
    9. Allow it to dry in the sun.
    10. By evening, only one side is dried. We need to put them carefully on a plate and dry the other side the following day.
    11. Once they are dry on both sides, you need to keep them in the sunlight for a few days.
    12. Later, store them in a clean, dry container.
    13. To fry, heat oil in a pan. Take a few sun dried sago papad and slowly fry them.

    Notes

    Collect all materials before you start doing the work. You need sheets which are dry and clean. Also, not to forget the bricks or tiles to hold them as you lay them in the sun. Food cooked at home takes care of all these things, isn’t it ? 
    Adjust the consistency if it is too thick by adding some water to it.
    Green chilly may be avoided. You can do plain ones only with cumin.

     

    If you have liked this post, do share it with your family and friends.. Follow @foodiejayashree on Instagram  and @evergreendishes on Facebook.

    Pin it for later :

     

    Sabudana Papad
    sabudana papad
  • Stuffed Brinjal / Enne Badanekayi

    Stuffed Brinjal / Enne Badanekayi

    Jump to Recipe Print Recipe

    Stuffed Brinjal aka Enne Badanekayi is a popular dish from North Karnataka. Small sized brinjals  stuffed with a prepared mixture of coconut and other spices is cooked  to make a delectable accompaniment. It is usually paired with millets flatbread as jowar or bajra.

    Stuffed Brinjal is prepared in various ways. Every region of Karnataka  has its own way of making, a slight variation in the ingredients. Few people add sambar masala to the stuffing while a few others make it sans onion.

    About brinjal :

    Brinjal is a n Indian crop. The scientific name of brinjal is Solanum Melongena. It is also known as egg plant and aubergine. It is a good source of minerals and vitamins.

    Today, I am sharing the recipe which I often make at home.

    Stuffed Brinjal / Enne badanekayi is a popular accompaniment from South India. It pairs well with chapathi or jowar roti.
    Here are a few pointers to remember while cooking the brinjals :
    1. Use small size brinjals.
    2. Once you decide to make it, buy fresh ones and prepare the dish.
    3. Do not add water while cooking. Allow it to cook on a low flame. It is called as Enne Badanekaye in Kannada for a reason, it is stuffed and cooked in oil.
    To all the brinjal 🍆 lovers,

    Ingredients :

    • 1/4 kg brinjal

    For the stuffing :

    • 2 tbsp coconut
    • Coriander leaves
    • 1teaspoon chili powder
    • 1 tablespoon roasted peanut
    • 1 teaspoon cumin
    • 1 teaspoon sesame seed
    • 1 onion
    • salt

    For the seasoning :

    • 3 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder

    Method:

    Grind all the ingredients together for stuffing except onion. Remove it in a bowl.
    Cut onion finely. Mix it in the stuffing.
    Slit the brinjal on top on all the four sides.
    Put the stuffing in it, the remaining can be used fir the gravy later.
    Make seasoning, put the stuffed brinjal in it, cover and let them cook. They should be tender.
    Put the remaining stuffing in it along with some water.
    Let cook for sometime.
    Stuffed Brinjal is ready to serve.
    May be an image of food
    The other variety of dish I often prepare at home is simple yet flavoursome.
    stuffed brinjal
    Evergreendishesdev

    Stuffed Brinjal

    5 from 3 votes
    Stuffed Brinjal is a signature dish of karnataka cuisine. It pairs well with chapathi or jowar roti.
    Print Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Course: lunch
    Cuisine: karnataka
    Ingredients Equipment Method

    Ingredients
      

    • /4 kg brinjal
    • For the stuffing :
    • 2 tbsp coconut
    • Coriander leaves
    • 1 teaspoon chili powder
    • 1 tablespoon roasted peanut
    • 1 teaspoon cumin
    • 1 teaspoon sesame seed
    • 1 onion
    • salt
    • For the seasoning :
    • 3 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder

    Equipment

    • 1 pan
    • 1 spatula
    • 2 bowls
    • 1 tablespoon
    • 1 lid

    Method
     

    1. Grind all the ingredients together for stuffing except onion. Remove it in a bowl.
    2. Cut onion finely. Mix it in the stuffing.
    3. Slit the brinjal on top on all the four sides.
    4. Put the stuffing in it, the remaining can be used fir the gravy later.
    5. Make seasoning, put the stuffed brinjal in it, cover and let them cook. They should be tender.
    6. Put the remaining stuffing in it along with some water.
    7. Let cook for sometime.
    8. Stuffed Brinjal is ready to serve.

    If you ever make Stuffed Brinjal  in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

  • Horse gram Stir fry | Hurali kalu palya

    Horse gram Stir fry | Hurali kalu palya

    Horse gram stir fry is a simple yet tasty side dish. It is ideal to pair with jowar roti or chapathi. This is a recipe from the state of Karnataka and is commonly known as Hurali kalu palya.

    Horse gram is a popular lentil used by many people. It is known for its distinctive taste and the many nutrients it contains. Macrotyloma iniflorum is the botanical name. It is called by various names as kulith, kollu, hurali in regional languages. Did you know that it is the common feed of horses? It is rich in proteins and a good source of energy  for racing horses. Thus it is called as horse gram. 

    Horse gram is used in preparing a variety of dishes. Rasam and stir fry or hurali kalina palya  as it is commonly known are the favoured dishes at my place. You can also use it to make idli, dosa and a variety of tasty snacks.

    Horse gram stir fry pairs well with jowar roti or chapathi. It makes a good accompaniment with rice and rasam too. 

    Including horse gram regularly in our diet has many benefits. It is a good source of protein and low in fat. It also contains minerals along with anti-oxidants and flavonoids. 100 grams of proteins contains 22 grams of protein, 3 grams of minerals, 57 grams of carbohydrates along with other minerals, anti-oxidants and flavonoids.

    Benefits of using horse gram:

    1. Regular use of horse gram may help in weight loss. it is a rich source of fiber, aids in proper digestion. The high protein content helps to satiate hunger for a longer period. Horse gram and cumin powder is put in water and taken every morning.
    2. It helps to reduce the blood sugar level. The horse gram seeds can be used in salads regularly.
    3. It helps to reduce the cholesterol levels. It helps to remove the bad cholesterol that is stuck in heart veins. 
    4. It helps in the proper functioning of the liver. The flavonoids and polyphenols are organic compounds which are hepatoprotective, they aid in proper functioning of the liver. Boiling and consuming as a side dish helps to get the maximum benefits.
    5. It helps in keeping the ulcers away.
    6. It has diuretic properties. It helps in increasing urine flow. It also helps to eliminate the kidney stones.
    7. It helps to keep the body warm during winters.
    8. Being rich in iron, it helps to increase the hemoglobin level. It aids in irregular menstrual cycles.
    horse gram stir fry
    horse gram stir fry

    Horse gram Stir Fry | Hurali Palya Recipe 

    Ingredients :


    1 cup horse gram
    2 teaspoon oil
    1/2 teaspoon mustard
    1/4 teaspoon turmeric powder
    1/4 teaspoon asafoetida
    1/2 teaspoon cumin
    a few curry leaves
    1 onion
    1/2 teaspoon chilli powder
    coriander for garnishing

    Method:


    Wash the horsegram and soak it for six hours.
    Cut the onion finely.
    Discard the water and wash the soaked horsegram. Put it in a bowl with a glass of water and pressure cook it to three whistles.
    Let the pressure release by itself.
    Take oil in a pan, add mustard seeds. As they crackle, put cumin, turmeric powder and asafoetida. Add a few curry leaves. Put onion to it and saute it for sometime.
    Remove the water, from the horsegram, keep it aside. Put the boiled horse gram to it. Put one fourth cup of boiled water to it. Add salt and chilli powder. Let it cook for sometime. Garnish with fresh coriander leaves.

    The other kind of stir fry recipes from Karnataka are Menthe Matvadi Palya, Brinjal Stir Fry, I love this kind of stuffed brinjal palya from our state cuisine. 

    If you ever make Horse gram Stir Fry  recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

     

    Pin Horse gram stir fry for easy reference: 

    horse gram stir fry | hurali palya
    Horse gram stir fry | hurali palya

     

  • Southekayi Palya | Cucumber Stir Fry

    Southekayi Palya | Cucumber Stir Fry

    Cucumber Stir Fry is a traditional recipe made using small cucumber. It is ideal to pair with chapathi, jowar roti or even as an accompaniment with steamed rice and rasam.

    The cucumber stir fry is one of the simplest yet tasty recipe which you can make at home. Cucumber is known as southekayi in kannada. It is one vegetable, I use regularly at home. The cucumber we get are small and fresh. We prefer eating raw cucumber as in a salad or a snack. It can also be used in  masala rice or even a simple stir fry. The usual south indian meal in our home consists of a stir fry, dal with green leaf, rasam, chapathi, steamed rice along with pickle and dry chutney powder. Curd is another essential and our meals are incomplete without curd rice. 

    Ways to serve cucumber stir fry:

    It is usually served with chapathi.or jowar roti. You can also make it as an accompaniment with hot steamed rice. It is a part of the festive thali in Karnataka. 

    cucumber stir fry
    cucumber stir fry

    Ingredients:

    • 1 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • a few curry leaves
    • 1/4 kilogram small variety cucumber
    • salt
    • 2 teaspoon vegetable spice mix
    • 1/2 teaspoon chilli powder

    Method:

    1. Wash and cut the cucumber into one inch pieces. Let them be of the same size.
    2. Take oil in a pan, add mustard seeds, as it splutters, put the turmeric powder and asafoetida. Throw in the cucumber pieces.
    3. I usually close a lid with some water over it, this helps in even cooking. Alternatively, you can sprinkle a little water over the vegetable and close the lid.
    4. Cook them till tender, avoid adding salt in the beginning.
    5. Once the cucumber slices are cooked, put salt, spice mix and a little chilli powder.
    6. Mix it and let it cook for sometime.
    7. Cucumber Stir Fry is ready to serve. 

    Take a tip:

    • The cooking time depends on the quality of cucumber. The old ones lying in the refrigerator usually need some more time to cook. 
    • The spice mix is handy to use.  I always have it in my pantry.
    cucumber stir fry
    Evergreendishesdev

    Cucumber Stir Fry | Southekayi Palya

    Cucumber stir fry is a simple yet tasty side dish from Karnataka. It is ideal to pair with chapathi or jowar roti.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course: dinner, lunch
    Cuisine: South Indian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • a few curry leaves
    • 1/4 kilogram small variety cucumber
    • salt
    • 2 teaspoon spice mix
    • 1/2 teaspoon chilli powder

    Equipment

    • 1 pan
    • 1 ladle
    • 2 plate

    Method
     

    1. Wash and cut the cucumber into one inch pieces. Let them be of the same size.
    2. Take oil in a pan, add mustard seeds, as it splutters, put the turmeric powder and asafoetida. Throw in the cucumber pieces.
    3. I usually close a lid with some water over it, this helps in even cooking. Alternatively, you can sprinkle a little water over the vegetable and close the lid.
    4. Cook them till tender, avoid adding salt in the beginning.
    5. Once the cucumber slices are cooked, put salt, spice mix and a little chilli powder.
    6. Mix it and let it cook for sometime.
    7. Cucumber Stir Fry is ready to serve.

    Notes

    • Cut the cucumber pieces proportionately, cooking will be even and faster.
    • Small variety of cucumber is used here.
    • Spice mix recipe is shared earlier, do check it.
    south indian cucumbeer stir fry
  • Gasgase Payasa | Poppy seeds Kheer

    Gasgase Payasa | Poppy seeds Kheer

    Jump to Recipe Print Recipe

    Gasgase payasa is a rich, creamy, delicious dessert. It is one of the Indian sweet dishes  lost back with time.

    Gasgase is the Indian name for poppy seed. It is also known as khus-khus. in Hindi, kasa kasa in Tamil, and posto in Bengali. Gasgase payasa is an all time favourite sweet dish of many Kannadigas and this is a traditional Karnataka recipe.

    The tiny white seeds are a good source of calcium, manganese, copper, zinc, and potassium. It is a rich source of dietary fiber and thus aids in digestion. It fights insomnia. The poppy plant is a source of opium, thus extensive use of these seeds induces sleep. The anti-oxidants help to maintain good eyesight. It is a good cure for the thyroid.

    Khus khus is widely used in Indian cooking. It is used in small quantity to enhance the taste of the dish.

    Khus-khus payasam is a good sweet dish from South India. It is ideal to prepare for any festivities. It is vegan and gluten-free
    Make sure the poppy seed is thoroughly cleaned. Fresh coconut along with nuts and khus-khus gives a good taste. It is then ground and sweetened with jaggery.

    Navratri festival is celebrated with pomp and show throughout India. It is a ten day festival when elaborate poojas are performed and deities are spectacularly decorated. The tenth day is celebrated as Dasara. If you are looking for other kind of kheer recipes, check out dalia payasam, sabudana kheer, komala payasam, sweet potato kheer,  custard apple kheer, chaler payesh, makhana kheer,

    gasgase payasa | poppy seed kheer
    gasgase payasa | poppy seed kheer

    Gasgase Payasa recipe | Khus khus payasa

    Ingredients:

    • 1/3 cup gasgase / poppy seed
    • 10 cashew nut
    • 2/3 cup fresh coconut
    • 1 cup jaggery
    • 2 cup water
    • 1/4 teaspoon cardamom powder

    Method:

    1. Dry roast gasgase for two minutes until it pops. Put it aside for sometime.
    2. Once it cools, grind it in the small jar. Now, add grated coconut and cashew to it with a little water. Make a paste of it.
    3. Put jagger in a pan along with water. Once it melts, strain the liquid to remove impurities.
    4. Put the jaggery syrup back on the stove, once it is warm, put the paste to it and simmer for five minutes.
    5. Finally, add cardamom powder.
    6. Gasgase payasa is ready to serve.

    Take a tip:

    • You may top with nuts roasted in ghee.
    • It tastes good when chilled too.

    gasgase payasa | poppy seed kheer
    Evergreendishesdev

    Gasgase Payasa | Khus khus payasa

    Gasgase Payase is a delicious, creamy sweet treat from Karnataka cuisine. It is one of the recipes lost back with time.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: sweets, traditional recipes
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1/3 cup gasgase / poppy seed
    • 10 cashew nut
    • 2/3 cup fresh coconut
    • 1 cup jaggery
    • 2 cup water
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Dry roast gasgase for two minutes until it pops. Put it aside.
    2. Once it cools, grind it in the small jar. Then, add coconut and cashew to it and make a paste with little water.
    3. Put jagger in a pan along with water. Once it melts, strain the liquid to remove impurities.
    4. Put the jaggery syrup back on the stove, once it is warm, put the paste to it and simmer for five minutes.
    5. Finally, add cardamom powder.
    6. Gasgase payasa is ready to serve.

    Notes

    • Gasgase payasa  can be served warm or cold. It tastes good when chilled.
    • It can be kept for a day in the refrigerator. 
    • You may garnish with nuts roasted in ghee. 

    If you ever make this gasgase payasa,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking!

     

    Pin it for later :

    Gasgase Payasa | Poppy seeds kheer is a rich, creamy dessert. It is one of the traditional recipes from Karnataka cuisine. Give a try to this.
    Gasgase payasa | Poppy seeds kheer

  • Lemon Rasam / Nimbehannina Saru

    Lemon Rasam / Nimbehannina Saru

    Jump to Recipe Print Recipe

    Lemon Rasam  is another kind of rasam made during monsoon days. The citrusy flavour with the aroma of fresh herbs is tasty and soothing. It is a healthy and comfort food for many people. The ease and simplicity of the recipe makes it a go to recipe. 

    Rasam, as we all know is a lentil based, soup like dish tempered with spices. It is popular in South India and pairs well with hot, steamed rice. Sometimes, it is the simplest of the food like this,  gives immense comfort. I remember, after eating out for a week during our trips, it was simple, home cooked food we longed the most. The rasam varieties shared earlier are drumstick rasam, mysore rasam, andhra rasam. 

    Lemon Rasam is  a simple yet flavoursome dish, it makes a good accompaniment with hot steamed rice. One can use it as a soup too. . There is hardly any rasam powder used, no tamarind and no garlic too.  If you have not tried it yet, do give a try,  The herbs and lemon give a good taste to it. Every household has its own lemon rasam recipe. Some use moong dal instead of tur dal while others do not add any pepper. However, ,the basic ingredients of tomato, ginger, coriander, green chillies and lemon remain the same. 

    lemon rasam
    lemon rasam

    About the  event: 

    It’s raining  and we at Shhh Secretly Cooking Challenge have a host of monsoon recipes. The theme was suggested by Shobha Keshwani. She is a wonderful blogger who showcases many kinds of recipes on her blog. I want to try her Adraki Aloo.   Coincidentally, she is my partner too for the challenge. She has given me ghee and asafoetida and I have made this recipe. I had given her ginger and pepper and she has made a unique Drumstick soup. 

    shhh cooking secretly

    Let’s get to the  Lemon Rasam Recipe: 

    Ingredients:

    • 4 cups water
    • 2 tomatoes
    • 1 inch ginger
    • 3 green chilli
    • 1/2 teaspoon turmeric powder
    • a few curry leaves
    • 1/4 cup coriander leaves
    • 1/2 cup tur dal
    • 1 lemon
    • salt to taste

     

    For tempering:

     

    • 1 teaspoon ghee
    • 1/2teaspoon mustard seed
    • 1/2 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1 red chilly
    • a few curry leaves
    • 1/2 teaspoon pepper powder

     

     

    Method:

    1. Wash the tur dal and cook it in a pressure cooker with a little turmeric powder. It should be soft and well cooked. 
    2. Take water in a pan, add tomato pieces, grated ginger, slit green chilli, turmeric powder, coriander and curry leaves to it. Boil them for sometime. The tomatoes should be well cooked. 
    3. Mash the dal well with the back of the ladle. Add it to the boiled broth along with salt.
    4. Make seasoning. In a small pan, take ghee, add mustard seeds. As they splutter put asafoetida and turmeric powder, throw in the red chilly, a few curry leaves and pepper powder. Put the tempering into the rasam. 
    5. Once it boils,  put lemon juice to it and remove from stove. 
    6. Lemon rasam is ready to serve. 

    Take a tip: 

    • Do not skip adding ginger, green chilli, coriander and curry leaves.
    • Use fresh coriander. Chop it finely.
    • Quantity of green chilli may be adjusted. 
    • Rasam can be used as a soup on a cold winter night. 

    Video Recipe is here : 

     

    lemon rasam
    Evergreendishesdev

    Lemon Rasam

    Lemon rasam is another variety of rasam. It is tasty and makes a good food during monsoon.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course: lunch ideas, Main Course
    Cuisine: karnataka, South Indian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 4 cups water
    • 2 to matoes
    • 1 inch ginger
    • 3 green chilli
    • 1/2 teaspoon turmeric powder
    • a few curry leaves
    • 1/4 cup coriander leaves
    • 1/2 cup tur dal
    • 1 lemon
    • salt to taste
    • For tempering:
    • 1 teaspoon ghee
    • 1/4 teaspoon mustard seed
    • 1/4 teaspoon asafoetida
    • 1 red chilly
    • a few curry leaves
    • 1/2 teaspoon pepper powder

    Equipment

    • pressure cooker
    • pan
    • ladle

    Method
     

    1. Wash the tur dal and cook it in a pressure cooker with a little turmeric powder. It should be soft and well cooked.
    2. Take water in a pan, add tomato pieces, grated ginger, slit green chilli, turmeric powder, coriander and curry leaves to it. Boil them for sometime. The tomatoes should be well cooked.
    3. Mash the dal well with the back of the ladle. Add it to the boiled broth along with some salt.
    4. Make seasoning. In a small pan, take ghee, add mustard seeds. As they splutter put asafoetida and turmeric powder, throw in the red chilly, a few curry leaves and pepper powder. Put the tempering into the rasam.
    5. Once it boils,  put lemon juice to it and remove from stove.
    6. Lemon rasam is ready to serve.

    Notes

    • Do not skip adding ginger, coriander, curry leaves and green chilli. They give a good flavour to it. 
    • Use fresh coriander leaves and chop them finely. Remove the grime by putting in water.
    • Quantity of green chilli can be adjusted as per preference. 
    • You can use it as a soup on a cold winter night. 
    Lemon rasam/ nimbehannina saaru is a comfort food during monsoon and winter season. It is ideal to serve for a quick lunch or dinner.
    lemon rasam / nimbehannina saaru

    If you ever make this Lemon Rasam   recipe or any of my other dishes,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

  • Menthe Matvadi Palya | Matodi Palya | Karnataka recipes

    Menthe Matvadi Palya | Matodi Palya | Karnataka recipes

    Jump to Recipe 

    Menthe Matvadi Palya / Matodi Palya  is a traditional side dish from Karnataka. Fenugreek leaves are cooked along with ground paste of bengal gram to make this delicious accompaniment. It is a no onion garlic recipe. It is vegan and makes a healthy side dish. A delicious side dish, one can eat it as a snack too. 

    It is one of the heirloom recipes, I wanted to post it since a long time and it is on my blog today.  Menthe Matodi Palya  is a dish you make it once in a way and enjoy, it needs good amount of oil to cook and ample time also. Thus, one needs to be liberal with the use of oil here.  It pairs well with steamed rice or one can serve it as a side dish along with rice and rasam. It may eaten by itself as a snack too. 

    I love using fenugreek leaves in my cooking as it gives a good flavour to many dishes. Moreover, it is rich in nutrients as Vitamin K, Vitamin C, Vitamin A, folate, Riboflavin and Pyridoxine. It also contains many antioxidants. It is low in calories. It helps to control diabetes and anaemia. It is good for the digestive system.

    menthe matvada palya

    About the event: 

    It’s time for Shhh Secretly Cooking Challenge post. The theme for the month of June was suggested by Seema Doraiswamy Sriram as ” Fear Not The Bitter”. Seema is a wonderful blogger who blogs at Mildly Indian. She  has many delicious recipes with a good twist in them. I love the simplicity of her cooking and bookmarked the black rice ladoo and guava chutney to make it soon.  Seema was my partner and she gave me coconut and  green chilly as the secret ingredients. But since I had not used coconut, I asked for a change and it was oil she gave me and I made this Matvadi Palya.  I had given oil and cumin as the secret ingredients to Seema  and she has made this delicious side dish Karela ka Bharta. 

    Karnataka recipes :

    The other karnataka recipes shared earlier on the blog are Huli Nuchu, Mixed Vegetable Kootu, Bisebelebath. Among the sweets, we cherish the traditional Ragi Halbai and Bellada Sheera.

    Let’s get to the recipe of Menthe Matvada Palya /Matodi Palya : 

    Ingredients:


    1 cup bengal gram  (Measurement used: 1 cup = 150ml) 
    2 cluster (bunch) fenugreek leaves
    5 green chilly
    water (little)
    3 tablespoon oil
    1/2 teaspoon mustard
    asafoetida
    1/4 teaspoon turmeric powder
    salt

    Method:


    1.Wash and soak bengal gram for two hours.
    2. Separate the fenugreek leaves. Chop them and put them in water. Clean it several times to remove the grime.
    3.Remove the bengal gram from water and grind it along with green chilly. Add little water while grinding.
    4. Heat oil in a pan, add mustard seeds. As it splutters, put asafoetida and turmeric powder to it. Now, put the fenugreek leaves. Let them cook for a minute. Once the methi leaves are cooked, add the ground mixture to it. Put salt and mix it. Let it cook on a low flame. Keep on stirring with a ladle, otherwise, the wet mixture forms a mass and  it will stick to the pan. All the efforts  turn to be a waste.  From the wet mixture, it cooks to a dry, delicious curry. It needs at least ten to fifteen minutes to cook perfectly. A perfectly cooked dish is dry and grainy. 

     

     

    Take a tip: 

    • Add very little  water to grind it to a coarse paste.
    • Coconut and ginger may be added while grinding. I have not added. 
    • A little cumin may be put in the seasoning.
    Print Recipe

    Menthe Matodi Palya

    Menthe Matodi Palya is a delicious side dish from Karnataka. It is a , healthy, vegan, no onion garlic, side dish.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Soaking time 30 minutes
    Total Time 1 hour 5 minutes
    Course: dinner, lunch
    Cuisine: karnataka, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup bengal gram
    • 2 cluster bunch fenugreek leaves
    • 5 green chilly
    • water little
    • 3 tablespoon oil
    • 1/2 teaspoon mustard
    • asafoetida
    • 1/4 teaspoon turmeric powder
    • salt

    Method
     

    1. 1.Wash and soak bengal gram for two hours.
    2. Separate the fenugreek leaves. Chop them and put them in water. Clean it several times to remove the grime.
    3. 3.Remove the bengal gram from water and grind it along with green chilly. Add little water while grinding.
    4. Heat oil in a pan, add mustard seeds. As it splutters, put asafoetida and turmeric powder to it. Now, put the fenugreek leaves. Let them cook for a minute. Once the methi leaves are cooked, add the ground mixture to it. Put salt and mix it. Let it cook on a low flame. Keep on stirring with a ladle, the wet mixture forms a mass and  it will stick to the pan. All the efforts will turn to be a waste.  From the wet mixture, it cooks to a dry, delicious curry. It needs at least ten to fifteen minutes to cook.

    Notes

    Add very little  water to grind it to a coarse paste.
    Coconut and ginger may be added while grinding. I have not added. 
    A little cumin may be put in the seasoning.

    Pin it for later: 

    Menthe Matvada Palya is one of the heirloom recipes. It is a tasty side dish ideal to pair with rice and rasam.
    Menthe Matvada Palyaacc

     

    If you ever make this Menthe Matvadi  recipe or any of my other dishes,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates in your inbox. Happy Cooking !

  • Sajje Rotti Recipe | Pearl millet Roti | Bajra Roti

    Sajje Rotti Recipe | Pearl millet Roti | Bajra Roti

    Jump to Recipe Print Recipe

    Sajje Rotti / Pearl Millet Roti / Bajra Roti is a vegan and gluten-free, unleavened flat bread from South India. It is usually made crisp and served with different accompaniments. It is commonly prepared during Sankranti in South India. 

    What is Makar Sankranti ?

    Makar Sankranti is a popular festival celebrated according to the Hindu calendar. It is dedicated to Sun God, when the sun enters the zodiac sign of Capricorn and transcends towards the North or Uttarayan. Thus, this festival is also known as Uttarayan. It is also known as Magha, Pongal and Bhogi.  It officially marks the end of winter solstice and the beginning of longer days and autumn. It is also a harvest festival, it marks the beginning of harvest season when new crops are worshipped and relished. This festival is celebrated as per the solar cycle, it usually falls on the same date every year, Jan 14 / 15.

    Celebrations in Karnataka

    In Karnataka  this festival is celebrated over two days, the first day is Bhogi and the next day is Makar Sankranti.   As it is the festival of harvest, on the day of Bhogi, all married women donate fresh harvest as grains and pulses to an elderly married lady. It is a traditional custom passed through generations. The menu  prepared on this day bajra roti, brinjal stir fry or stuffed, green gram stir fry, raw tomato chutney,  spicy pongal and gojju. The food on this day is scrumptious.

    The next day is Makar Sankranti. On this day, front yard of every house is decorated with beautiful kolam in breathtaking designs adorned vibrantly and painstakingly. The sesame plays a very important role during this festival. Sankranti Ellu is prepared and offered to the Lord. It is also exchanged with all friends and family members. Sweets such as til ladoos and chikkis are prepared. Even lamps made with sesame and jaggery are lit. The sweet dish prepared on this day is usually Sakkarai Pongal but one can prepare any other sweet.

    Sajje Rotti / Pearl Millet Roti / Bajra Roti
    Sajje rotti / pearl millet roti / bajra roti

    sajje rotti

    Why is Sesame used during this festival ?

    Sesame is considered as a seed par excellence and consumed and donated during Makar Sankranti. A story in our mythology says that God Yama blessed the sesame seed and they are epitome of immortality.

    According to nutritionist Shruti Sharma, sesame is rich in nutrients. It consists of vitamins, oils, calcium, iron, magnesium, copper, zinc, Vitamin B6 and folate. It helps to support a healthy digestive system.  The copper present in it helps to reduce swelling and pain due to arthritis.Magnesium gives relief to respiratory diseases and the zinc helps in maintaining the bone health. It is one of the essential foods for vegetarians. The season needs food that helps to keep the body warm and healthy, sesame does it in a good way.

    What other side dishes can one use with Sajje Rotti ?

    Many different kind of dishes such as dal with methi and cabbage stir fry may be prepared. Chutneys are ideal to serve with bajra roti. The   raw tomato chutney tastes awesome. Gongura chutney is also often served with it. Dal with green leaf is commonly  prepared in most south indian homes.

    Can sajje rotti be stored?

    As these rotis are crisp, you can  stored for a couple of days. Keep them in a closed container. You can make them ahead and serve when needed.

    Let us now get to the recipe of Sajje Rotti :

    Equipments:

    • wide bowl or plate for mixing and kneading
    • a small bowl to boil water
    • skillet ( slightly curved and a different one is kept for roti)
    • spatula
    • a small piece of muslin cloth to smear the water
    • two  plate to stack them

    Ingredients:

    • 1 cup bajra flour
    • 1/4 teaspoon turmeric powder
    • a little salt
    • 1/2 cup hot water
    • 1/2 cup normal water (use as needed)

    Other ingredients:

    • 1 tablespoon sesame
    • flour for dusting

    Method:

    1. Put the flour in a wide bowl.
    2. Add salt and turmeric powder to it. Mix it thoroughly.
    3. Boil the water.
    4. Slowly, put the water and mix the flour thoroughly with the fingers.
    5. Now, use normal water to further mix the dough. Make it into a pliable dough by kneading it well with the palm.
    6. Take a small ball of the dough, dust with the flour and beat it a little. Smear a few sesame seeds and continue to make it to a thin circle. You may do it on the rolling board  or directly on the kitchen platform.
    7. Heat a skillet, slowly pick the roti and put it on the skillet. Smear a little water over it.
    8. Once it is done, turn it to the other side and roast it. Usually, this is done directly on the stove and put aside.
    9. Repeat for the rest of the dough.

    Take a tip:

    • Use good quality  flour. Always use fresh flour while making rotis as it is easier to prepare, otherwise they  tear apart.
    • Making rotis needs a little practice, but one can easily do it with a little practice. Each time, knead the ball of dough and then begin to tap it.
    • Applying of water is usually done with a small piece of muslin cloth. The cloth is dipped in a small bowl of water and applied to the roti, this helps in proper cooking of the roti.
    • These rotis are usually made crisp by keeping near the flame or on the skillet for sometime in between while making them.
    • You cannot roll the rotis with a rolling pin in this method. This is to be beaten with the palm only. The method to roll with a rolling pin is different, I am yet to learn that method. After the roti is beaten, you may use the rolling pin to make it even and thinner.

    Sajje Rotti / Bajra Roti / Pearl Millet Roti
    Evergreendishesdev

    Sajje Rotti / Bajra Roti / Pearl Millet Roti

    Sajje Rotti is vegan, gluten-free flat bread made from pearl millet. It is usually made on the day before Makar Sankranti in South India.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course: lunch
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1 cup bajra flour
    • 1/4 teaspoon turmeric powder
    • a little salt
    • 1/2 cup hot water
    • 1/2 cup water
    • Other ingredients:
    • 1 tablespoon sesame
    • flour for dusting

    Method
     

    1. Put the flour in a wide bowl.
    2. Add salt and turmeric powder to it. Mix it thoroughly.
    3. Boil the water.
    4. Slowly, put the water and mix the flour thoroughly with the fingers.
    5. Now, use normal water to further mix the dough. Make it into a pliable dough by kneading it well with the palm.
    6. Take a small ball of the dough, dust with the flour and beat it a little. Smear a few sesame seeds and continue to make it to a thin circle. You may do it on the rolling stone or directly on the kitchen platform.
    7. Heat a skillet, slowly pick the roti and put it on the skillet. Smear a little water over it.
    8. Once it is done, turn it to the other side and roast it. Usually, this is done directly on the stove and put aside.
    9. Repeat for the rest of the dough.

    Notes

    Use good quality of flour.
    Making of rotis needs a little practice, but one can do it. Each time, knead the ball of dough and then begin to tap it.
    Applying of water is usually done with a small piece of muslin cloth. The cloth is dipped in a small bowl of water and applied to the roti, this helps in proper cooking of the roti.
    These rotis are usually made crisp by keeping near the flame or on the skillet for sometime in between while making them.

    Pin it for later :

    sajje rotti
    sajje rotti

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

  • Mangalore Buns / Banana Puri | Udupi Cuisine

    Mangalore Buns / Banana Puri | Udupi Cuisine

    Jump to Recipe Print Recipe

    Mangalore buns/ Banana Puri  is a famous breakfast  in the  coastal Karnataka region. It is mildly sweet, soft and fluffy like a bun. 

    Mangalore bun / banana puri is an amazing dish , it has the texture of a bun but it is deep-fried like a puri. Ripe bananas are used to mix in it and the dough is allowed to rest for sometime. Thus, it is a leavened bread.  It can be eaten by itself  but it  is also served with chutney or potato sagu. The mildly sweet puri pairs well with them. It is popular in the regions of Mangalore and Udupi and served for breakfast or as a snack in the evenings.

     

    About the Udupi cuisine:

    Udupi is a popular tourist and pilgrimage place in Karnataka. It is famous for the Krishna temple and the Kanakana Kindi. It is also known for its cuisine. Udupi cuisine is one of the cuisines that you find in South India. Mostly vegetables such as pumpkin, ash gourd and lentils are used in the daily cooking. Rice is the staple food and rasam is the soul food of most people. A variety of chutneys and tambli is often made as an accompaniment.   The hallmark of their cooking is the use of fresh coconut and coconut oil in almost all the dishes, it elevates the taste of the dish.  Dosa and Idli are commonly prepared and one must see the many variety  that are made here. Sweets that are commonly made are a variety of payasams, halbai and fudges.

     

    Mangalore Bun / Banana Puri    mangalore buns /banana puri

    Ingredients:

    • 1 big ripe banana
    • 2 tablespoon sugar
    • 1/2  teaspoon cumin powder
    • a little salt
    • 1/8 teaspoon baking soda
    • 2 tablespoon sour yoghurt
    • 1.5 cup wheat flour
    • 1 teaspoon ghee
    • oil for deep frying

    Method:

    • In a bowl, mash the banana with a fork or potato masher. Add yoghurt, sugar, baking soda, ghee and salt to it. Mix them well.Add wheat flour with a tablespoon, one spoon at a time. The dough should be soft and pliable. Knead it well. Cover it with a thin, damp cloth and keep it in a warm place  for five hours or preferably overnight.
    • Take the dough and knead it, make them into small balls. Take a ball, dust it with flour and roll it into a disc of 3 inch. Make a couple of them.
    • Heat oil in a pan, check by dropping a small piece of the dough. If it rises to the surface, the oil is ready to deep fry. Slowly, put two of the discs and deep fry.
    • Once they are golden, remove them with a slotted spoon and repeat for the rest of the dough.
    • Serve hot as it is or with coconut chutney.

    Take a tip:

    • Usually, maida is  used to make this bun. You can also use both, the wheat flour and maida in equal quantities.
    • Cumin may also be used instead of cumin powder. Toast them a little and put, it will give good fragrance.
    • Ripe bananas make the puris soft and give a good texture to it. You may blend it in a mixie.
    • Make sure you remove the excess water from the damp cloth.
    • If you are planning to make it in the evening as a snack, mix the dough in the morning. If you are planning to make it for breakfast, keep it overnight.

      About the event:

      The  theme for this month at Shhhhh Secretly Cooking group is ” Udupi Cuisine” and the theme is suggested by me. Thanks to Mayuri Patel and Renu Agarwal for giving me this opportunity. I was paired with Preethi Prasad. The ingredients given to me were  salt and ghee and I have made these  mangalore buns, it was in my to-do list since a long time. I gave Preethi, coconut oil and fenugreek seed, she made the aromatic  rasam powder.

      shhhhh secret cooking challenge
      shhhhh secret cooking challenge

       

    Mangalore Buns

    Mangalore buns is a leavened, mildly sweet flatbread from Udupi cuisine. It is ideal for breakfast or as a snack in the evening.
    Print Recipe
    Course: Breakfast, Snack
    Cuisine: karnataka, mangalore, udupi
    Ingredients Method Notes

    Ingredients
      

    • 1 big ripe banana
    • 2 tablespoon sugar
    • 1/2 teaspoon cumin powder
    • a little salt
    • 1/8 teaspoon baking soda
    • 2 tablespoon yoghurt
    • 1.5 cup wheat flour
    • 1 teaspoon ghee
    • oil for deep frying

    Method
     

    1. In a bowl, mash the banana with a fork or potato masher. Add yoghurt, sugar, baking soda, ghee and salt to it. Mix them well.Add wheat flour with a tablespoon, one spoon at a time. The dough should be soft and pliable. Knead it well. Cover it with a thin, damp cloth and keep it in a warm place  for five hours or preferably overnight.
    2. Take the dough and knead it, make it small balls. Take a ball, dust it with flour and roll it into a disc of 3 inch. Make a couple of them.
    3. Heat oil in a pan, check by dropping a small piece of the dough. If it rises to the surface, the oil is ready to deep fry. Slowly, put two of the discs and deep fry.
    4. Once they are golden, remove them with a slotted spoon and repeat for the rest of the dough.
    5. Serve hot as it is or with coconut chutney.

    Notes

    Usually, maida is  used to make this bun. You can also use both, the wheat flour and maida in equal quantities.
    Cumin may also be used instead of cumin powder. Toast them a little and put, it will give good fragrance.
    Ripe bananas make the puris soft and give a good texture to it. You may blend it in a mixie. 
    Make sure you remove the excess water from the damp cloth. 
    If you are planning to make it in the evening as a snack, mix the dough in the morning. If you are planning to make it for breakfast, keep it overnight. 

    Pin it for later :

    Mangalore buns is a famous breakfast of the people of coastal Karnataka region. It is mildly sweet, fluffy and soft. It is also known as Banana Puri. Site title Title Primary category Separator
    Mangalore Buns / Banana Puri

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

    Let’s be connected, the follow buttons are on the side bar. Subscribe to get all updates and an e-book for free!

     

     

     

     

  • Tuvar Sabzi / Winter Special

    Tuvar Sabzi / Winter Special

    Tuvar Lilva is a winter vegetable, it is abundantly available. It makes a good accompaniment with chapati or jowar roti. Kachoris are often made and they taste good. It is often used in sambar along with other vegetables. 

    Tuvar  is mainly cultivated as a legume and is the primary food for the majority of the Indian population. Dal makes a good accompaniment with rice and chapati.

    Today, I have a stir fry and it can be made in 15 minutes if  peeled and kept ready.  What do you make with it? I had shared another variety earlier. 

    Tuvar is known as green pigeon pea and commonly called as Togare kalu in Karnataka and in Kerala as Tomara Payaru. In Europe, it is known as Congo Pea.

    tuvar sabzi
    tuvar sabzi

    Do you know the best way to store green pea and tuvar? Pour them in a zip lock bag, lock and deep freeze it. It stays good for atleast one month. If you keep it longer, the taste may not be all that good.

    To store green pea for a longer time, it is blanched, dried and then put in deep freezer. 

    Here is another recipe using Tuvar, ideal with chapati. 

    And here is the recipe of Tuvar Sabzi that I am sharing 

    Ingredients:

    • 1 cup tuvar lilva
    • 2 onion
    • 2 tomato
    • 1 tablespoon oil
    • 1/2 bunch coriander
    • 1 inch ginger
    • 6 green chilly
    • 4 cloves garlic
    • 6 cashew
    • salt

    Method:

    • Grind coriander, green chilly, ginger and garlic to a paste.
    • Cook tuvar lilva in pressure cooker with a little water.
    • Take oil in a pan, add onion and saute it.
    • Once it is light pink in colour, cashew pieces to it.
    • Then, add tomato and let cook for sometime.
    • Put turmeric powder to it.
    • Put the paste and the required salt.
    • Now, put the boiled peas to it and let cook for sometime.
    • Tuvar lilva stir fry is ready to serve.
    tuvar sabzi

    Tuvar Sabzi

    Tuvar Sabzi makes a quick and tasty accompaniment with chapati or jowar roti. It can be prepared in 15 minutes.
    Print Recipe Pin Recipe
    Course: curry, vegetable
    Cuisine: Indian, Vegan,
    Ingredients Method

    Ingredients
      

    • 1 cup tuvar lilva
    • 2 onion
    • 2 to mato
    • 1 tablespoon oil
    • 1/2 bunch coriander
    • 1 inch ginger
    • 6 green chilly
    • 4 cloves garlic
    • 6 cashew
    • salt

    Method
     

    1. Grind coriander, green chilly, ginger and garlic to a paste.
    2. Cook tuvar lilva in pressure cooker with a little water.
    3. Take oil in a pan, add onion and saute it.
    4. Once it is light pink in colour, cashew pieces to it.
    5. Then, add tomato and let cook for sometime.
    6. Put turmeric powder to it.
    7. Put the paste and the required salt.
    8. Now, put the boiled legumes to it and let cook for sometime.
    9. Tuvar Sabzi is ready to serve.

    If you ever make this recipe, take a picture and share it with us by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. It will be nice to see your creation. 

    You Tube Update:

    I have posted Strawberry Yoghurt on YouTube, do check it out.  Do like and subscribe to the channel. 

    Before I end my post, if you are not eating seasonal vegetables and fruits, I urge you to try tasting them. The fruits and vegetables  are good in quality, available in abundance and the price is less expensive. Buy from the local suppliers, they too are striving hard to make a living.

    Pin this for later:

    Tuvar Sabzi Winter Special
    Tuvar Sabzi Winter Special

     

    Subscribe to get a book of handyhints for free !