Beetroot are another supernatural food that we need to include in our diet. There are many dishes that we can do with this magical vegetable. From salads to desserts,it can be incorporated in various ways. Here is beetroot halwa which is a sweet delicacy that can be served as a dessert . (more…)
Beans, popularly known as French beans or just by the name of ring beans is a key ingredient in South Indian cooking. It makes a good combo with other veggies such as carrot, peas, capsicum and potato and can be used in various dishes as gravies, pulav or snacks. But, have you tried this simple g bean stir fry? I am sure, many are not aware of this , do give a try. Bean stir fry is a healthy and easy alternative to quick cooking. It can be used as an accompaniment with chapati or rice. Beans palya makes a good accompaniment in South Indian cooking.
Beans Stir Fry / Beans Palya Recipe
Ingredients:
1/2 kg beans
1/2 teaspoon mustard seeds
1/4 teaspoon asafoetida
1 teaspoon bengal gram
1 teaspoon urad dal
4 green chilly
curry leaves a few
coriander for garnishing
fresh coconut
2 teaspoon oil
salt to taste
fresh coconut
coriander leaves
Equipments : chopping board,knife, wok, spatula
Method:
Remove the ends and the strings of the beans Chop them finely.
Wash it in tap water and keep aside.
Take a wok, add the oil and heat on a low flame. Add mustard seeds, as it crackles add the bengal gram and urad dal, leave it for a while, then add the green chilly ,turmeric powder, asafoetida and curry leaves.
Add the chopped green beans along with salt and sprinkle a little water. Allow to cook till tender.
Add grated coconut and fresh coriander leaves to it. Green bean stir fry is ready to serve.
Take a tip:
Addition of coconut enhances the taste. During summer, keep it in the refrigerator.
A few dry red chilly may be added in the seasoning instead of green chilli. Alternatively, you can add red chilli powder after the beans is tenderly cooked.
You may use onion along with it. The traditional recipe does not use it.
In one kind of recipe, coconut and chilli powder are ground and added.
Beans Stir Fry
Beans stir fry is a tasty side dish from South India.
Chop the beans finely . Wash it in cold water and keep aside.
Take a wok, add the oil and heat on a low flame. Add mustard seeds, as it crackles add the bengal gram and urad dal, leave it for a while, then add the green chilly ,turmeric powder, asafoetida and curry leaves. Add the chopped green beans along with salt and sprinkle a little water.
Allow to cook till tender. Add grated coconut and fresh coriander leaves to it. Green bean stir fry is ready to serve.
About the event :
Sending this to Foodies_Redoing Old Post_166. It is a fortnightly event, an old post is worked by editing the post with better pictures or more relevant content. Here, I have changed the picture on this day Dec 7th, 2025.
If you ever make Beans Stir Fry 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!
With kids at home, it is usual to have many dry snacks such as chakli and kodbole on the shelves. These are loved by children.The fast and mechanical life has brought a stand still to some of the routine work made by older generation.Very often, we buy from stores , but it is always good if we can make it at home. Nothing is more healthier !
Andhra rasam is popular for its exotic taste, the blend of pure spices with garlic makes all the difference. It is a comfort food with a few papad and pickle.
Among the various kind of rasam I prepare, this is the favourite of my son. Well, frankly, I do not know, how long he shall relish it, for all things should change. Here, the whole spices are ground with garlic and used as the basic rasam powder. Tamarind pulp is boiled and later, the cooked dal is mixed to it with adequate amount of water. This post is part of blog hop team Culinary Hoppers with the theme “Regional Cuisine”. My earlier post is here.
andhra rasam
Ingredients :
Tomato 1
Tuvar dal 1 small cup
oil 1 tsp
mustard seeds 1/2 tsp
turmeric powder 1/2 tsp
asafoetida a pinch
curry leaves a few
tamarind a small ball
coriander seeds 2 tsp
pepper 1 tsp
garlic 6 cloves
red chilli 2
salt to taste
water
Method :
Pre requisites :
Chop the tomato to small pieces.
Extract the pulp of tamarind.
Dry grind coriander seeds, pepper and garlic in the mixer.
Cook the tuvar dal in pressure with adequate amount of water.
Take a tip :
If you want more spicy, grind one red chilly along with the spices.
To make it gluten free , avoid using asafoetida.
Preparation :
Take a small pan and add oil to it. Make the seasoning and add the tomato pieces to it along with salt and some water. Let cook. Add tamarind pulp to it. Let boil. Then,add the pounded mixture to it. Let the smell of the spices infuse into it. Mash the cooked dal well with the ladle. Put it into the boiling mixture. Add water to the required consistency. Let boil on a slow flame. Andhra rasam is ready to serve. Ideal with hot rice.
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andhra rasam
Evergreendishesdev
Andhra Rasam
Andhra rasam is another variety of rasam made with a few spices and garlic. It is tasty and can be easily prepared.
Dry grind coriander seeds, pepper and garlic in the mixer.
Cook the tuvar dal in pressure with adequate amount of water.
Preparation :
Take a small pan and add oil to it. Make the seasoning and add the tomato pieces to it along with salt and some water. Let cook. Add tamarind pulp to it. Let boil. Then,add the pounded mixture to it. Let the smell of the spices infuse into it. Mash the cooked dal well with the ladle. Put it into the boiling mixture. Add water to the required consistency. Let boil on a slow flame. Andhra rasam is ready to serve. Ideal with hot rice.
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Kattina Saaru is another kind of rasam. The name “Kattina Saaru” comes from Kannada language meaning filterate and “saaru ” is rasam. Here, the water that is used in cooking the tuvar dal, is used for the rasam and the cooked dal, that is the residue, is used to make a special kind of sweet, stuffed pancakes (holige) or alternatively can be used to make dal fry.
Ingredients :
Tur dal 250 grams
Tamarind lemon sized ball
Tomato 2
Rasam powder 3tsp
Jaggery marble sized ball
salt to taste
ghee 2tsp
mustard 1/2 tsp
asafoetida 1/4tsp
turmeric powder 1/4 tsp
curry leaves a few
coriander leaves for garnishing
rasam special
Method :
Pre requisites :
Cook dal with sufficient quantity in the pressure cooker. If water is less, add some more and allow to stand for sometime before using.
Soak tamarind for half an hour in water,
Chop tomato into small pieces,
To make :
Take a pan and add the ghee to it. Make seasoning by adding the mustard seeds, when they crackle, add the asafoetida and turmeric powder. To it , add the chopped tomato and salt along with sufficient quantity of water. Adding of water, will prevent the tomatoes from getting burnt. When cooked, add the tamarind pulp, rasam powder, chilly powder, jaggery along with a few curry leaves. Let boil for sometime. Now, add the dal water to it. If you find it less, add some more water to the cooked dal, let stand for awhile before pouring it. Allow to boil on a low flame. Kattina Saru or Special rasam is ready to serve.
Note : This needs a slightly more of tamarind pulp and jaggery than the previous make.
Hope you liked these two rasams of mine. Would love to have your feedback. If you ever make this recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook.
Stuffed cucumber is a traditional dish from Karnataka in South India. It is served with jowar roti or chapati.
Today, various kinds of stuffed vegetables are prepared. South Indian cooking differs from its counterpart in many aspects. Here, brinjal, ridge gourd, cucumber and bittergourd are usually used in the preparation. Today, we take a look at the southern style of stuffed cooking. I am using cucumbers.
Ironically, cucumber is used mainly in a salad in many parts of the world. Thus, here it tastes different. It is tender and tastes good with the spice mixture. Give a try to this forgotten recipe of Karnataka.
I would like to inform, cucumber used are the small variety. The have a smooth surface and the skin is not peeled. The cucumber has to be washed well and dried before cutting them for the below recipe. I do not recommend the use of tender ones here. You can use the large ones; they will be more ideal for filling the mixture. The large ones are usually used in making stir fry or masala bhat in our region. Sometimes, it is also used in majjige huli too.
The making of stuffed cucumber involves three stages :
Cutting the vegetable
Preparing the filling
Stuffing the paste into it
Cooking
The vegetable should be cut into medium sized of 1 inch. Then, you have to make an incision on each piece. The filling is made and then filled into these cut vegetable pieces. They are later cooked in a pan.
stuffed cucumber
Let us get to the recipe of Stuffed Cucumber:
Ingredients:
1/2 kg cucumber
1 cup fresh grated coconut
3 tablespoon coriander seeds
1 tablespoon bengal gram
1 tablespoon urad dal
3 dry chilly
2 green chilly
handful coriander leaves
1 teaspoon cumin seeds
salt to taste
3 tablespoon oil
1/4 teaspoon asafoetida
1/4 teaspoon turmeric powder
1/4 teaspoon mustard seeds
METHOD:
Wash the cucumber, pat dry and cut them into two or three pieces.
Make an incision on four sides on each of them, you will be filling the paste in it later. Keep them aside.
TO MAKE STUFFING:
Dry roast the bengal gram and urad dal and keep aside.
Roast the coriander seeds with a little oil. Do not burn them.
Roast the red chilly with a little oil.
Now ,grind the roasted ingredients along with green chilly, coriander, and cumin to a fine paste.
TO FILL THE STUFFING:
Gently, take a piece of cucumber, and put some filling in it. Take care, as they tend to break easily. Repeat for all pieces.
TO PREPARE:
Take a pan and make the seasoning. Slowly, add the stuffed veggie into it. Close it with a plate of water. This eases the cooking process. Keep stirring in between. When tender, remove into a serving bowl. Stuffed cucumber is ready to be served.
About the event:
Sending the Stuffed Cucumber Recipe to Shhh Secretly Cooking Challenge. It is a group which I have been associated since a long time. A theme is decided, and the members are paired. The partners, accordingly agree to discuss and provide two secret ingredients. The dish is later shared in the group and the ingredients are guessed by other members.
My partner Archana has given me bengal gram and oil as the secret ingredients. I have shared this post which has been redone thoroughly with the group. Archana has prepared Stuffed Capsicum for the challenge.
Wash the cucumber, pat dry and cut them into two or three pieces.
Make an incision on four sides on each of them, you will be filling the paste in it later. Keep them aside.
To make the stuffing
Dry roast the bengal gram and urad dal and keep aside.
Roast the coriander seeds with a little oil, do not burn them.
Now, roast the red chilly with a little oil.
Grind the roasted ingredients along with green chilly, coriander and cumin to a fine paste.
To fill the stuffing:
Slowly, take a piece in the hand . Take a little of the filling and stuff it using both the hands. Take care, as they tend to break easily. Repeat for all pieces.
To prepare the veggie
Take a pan and make the seasoning. Slowly, add the stuffed veggie into it. Close it with a plate of water. This eases cooking. Keep stirring in between. When tender, remove into a serving bowl. Stuffed cucumber is ready to be served.
If you ever make Stuffed Cucumber in your kitchen, take a photo and share with me by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.
This year,January 15 is Makar Sankranti , a very important festival in South India. It marks new beginnings. The previous day too, is celebrated by giving fresh grains and other cereals to elderly married ladies.It symbolises sharing and good will to others.Houses are decorated with colourful rangolis. Lunch is a welcome meal of bajra roti along with stuffed brinjal and moong . Pongal, a rice dish is also prepared on this day. (more…)
Moong dal salad is a healthy salad to serve in any meal. It is usually made during festivals and ceremonies in South India. It is commonly known as hesaru bele kosambri.
Salads form an important part of our diet. Here I have used moong dal to make it. This version is called as moong dal salad or koshambir and is made during festivals and functions. It is served to ladies during haldi kumkum. One can make it as an accompaniment with rice or chapati.
In South India, it is customary to have a salad, chutney, gojju and palya (stir fry ) along with dal and rasam during festivals and ceremonies. Sweets and savoury snacks as ambode are the main attraction. Salads are usually made of either moong dal or bengal gram. Here is the moong dal salad recipe for you which we frequently make at home.
INGREDIENTS:
1 cup moong dal
1 teaspoon bengal gram
1 big cucumber
2 teaspoon oil for seasoning
1/4 teaspoon mustard seeds
a pinch of asafoetida
a few curry leaves
2 green chilly
1 cup fresh coconut
salt to taste
1/2 lemon
moong dal salad
METHOD :
Soak moong dal and gram dal in water for half an hour.
Remove the skin of big cucumber and cut it into small pieces.
Drain the water from the dal and put it in a colander for ten minutes.
Later, put in a bowl and add cucumber, salt and grated coconut to it.
Make seasoning and add to it.
Add a dash of lime juice to it.
Serve as an accompaniment or binge as a snack.
Tips :
Cucumber used is the long variety. Remove the edges and rub well in circular motion. Then peel the skin. Use the seeds if they are tender. Otherwise, discard them.
Wash both the dals and soak them in water for half an hour.
Drain the water and put in a colander.
Peel the skin of the cucumber and cut into small pieces.
Take a small pan and make the seasoning. Put the oil and the mustard seeds. as it crackles, put the green chilly, asafoetida, turmeric powder and curry leaves.Keep it aside.
Put the dal and cucumber in a bowl. Add salt and coconit to it. Put the seasoning and mix it. Finally, add lime juice to it.
Check the video:
Added to the following Link Party
Natasha in Oz, Merry Monday Link Party,Lou Lou Girls Fabulous Party, Treasure Box Tuesday, In and Out of the Kitchen Link Party
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Cabbage pakoda are crispy and tasty. They are ideal with a hot cup of tea. It is vegan, no onion garlic dish. It is ideal to serve with a festive platter.
A typical South Indian platter consists of a payasam, chutney, pickle, two kind of stir fry, dal made with green leaf or sambar, rasam, sweet such as holige with a dollop of ghee, or any other kind, lemon rice and fritters as bhajiya along with papad. The meal ends with curds rice.
Cabbage pakodas are crispy and tasty. They are vegan and may be made as gluten-free by opting out asafoetida. You may also use a gluten-free asafoetida..
To make good pakodas, use a cabbage that is green in colour. Shred the cabbage finely. You may add a little bit of cumin or ajwain. They not only lend a good flavour but also aid in digestion.
platter of cabbage pakoda
Cabbage Pakoda Recipe :
Ingredients :
1 small cabbage
1 cup gram flour
1 tablespoon rice flour
1/4 teaspoon asafoetida
1/4 teaspoon turmeric powder
salt to taste
1/2 bunch coriander leaves
Method :
Cut the cabbage finely into long slender shredding. Immerse in cold water and put it in a colander.
Take a wide bowl, add the cabbage and salt and keep it aside for ten to fifteen minutes.
After sometime remove the cabbage from the water and put it in a colander for sometime.
Now, put it in a bowl and add salt to it. Keep it aside for fifteen minutes.
Now, add chilly powder, turmeric powder and asafoetida to it. Mix it. Add gram flour and rice flour. Mix well.
Heat oil in a pan. Take small ball of the mixture and slowly let some into the pan. Put around eight to ten (depends on the size of the frying pan)
Deep fry on moderate heat. After sometime, turn it to the other side. Once it is done, remove them on a plate with tissue paper.
Repeat for the rest of the batter.
cabbage pakoda
About the event :
An old post got a makeover, sending this to Foodies_Redoing Old Post No 174. Participating after a long time, an old post got updated on 24/4/2026.
Subscribe to get an e-book of handyhints for free !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.
Curd rice is a simple, tasty, comfort food. It is one of the essential food in most South Indian home.
Summer is synonymous to curd and curd rice as rains is to masala chai and pakoras. After a heavy meal, when dinner is out of mind, curd rice is a good option. When you are tired, after a long day work, curd rice is always welcome. In the blazing heat, it is one of the best food you can consume. It is the easiest summer food you can prepare.
In South India, the lunch and dinner ends with a curd rice. It is a ritual which most follow, either by mixing steamed rice with curd or butter milk. It is commonly known as mosaru anna or mosranna
Benefits of eating curd rice:
Curds is a coolant food during summer.
Curd rice is ideal for all.
You can use the left over rice to make curd rice.
It is easy to prepare.
Occasionally, I prepare curd rice too. Bisebelebath and curd rice is one such combination we like at home. Here are a few tips I would like to share. The rice cooked should be soft, you can make it mushy with a ladle. Curd should not be added when the rice is hot. Allow it to cool sometime before mixing. Turmeric powder is never added in the seasoning here, unlike other dishes.
Curd Rice Recipe
Ingredients:
1 bowl of rice cooked
2 bowls of yoghurt
1 tsp oil
1/2 tsp mustard seed
1/2 tsp cumin seeds
asafoetida
1/2 tsp urad dal
1/2 tsp gram dal
2 green chillies or dried chilles in yoghurt
curry leaves
coriander leaves
salt
1/2 cup fat milk
1/2 cup pomegranate arils
Proceed :
Cook rice and keep aside. Make it soft by a ladle. Take a pan and heat the oil. Make the seasoning with mustard seeds, cumin seeds, asafoetida, urad dal, gram dal ,asafoetida and chillies. Add yoghurt and ,milk and salt. Add the seasoning and mix well. Garnish with coriander leaves. Nothing to beat it in hot summer !
Take a tip:
Mash the rice while it is hot with a spoon..
You can add green grapes to it.
A few cashew pieces put in the seasoning gives a good taste to it.
Curd should be added only when the rice has cooled down. You can add only milk initially.
Curry leaves and coriander give good taste to it.
Instead of green chilli, you can use sun dried chilllies, it taste good.
Evergreendishesdev
Curd Rice
Curd Rice is a tasty, healthy and a comfort food. It is ideal to serve during summer.
bowl, ladle, pressure cooker, small pan, serving spoon
Method
Cook rice and keep aside. Make it soft by a ladle. Take a pan and heat the oil. Make the seasoning with mustard seeds, cumin seeds, asafoetida, urad dal, gram dal ,asafoetida and chillies. )nce the rice cools, add yoghurt, milk and salt. Add the seasoning and mix well. Put the pomegranate arils Garnish with coriander leaves. Curd rice is ready to serve.
Notes
Make rice mushy while it is hot.
You can add green grapes to it.
A few cashew pieces put in the seasoning gives a good taste to it.
Curd should be added only when the rice has cooled down. You can add only milk initially.
Curry leaves and coriander give good taste to it.
Instead of green chilli, you can use curd chillies which are prepared and stored at home.
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curd rice
If you ever make this recipe, take a picture and share it on Instagram by tagging @foodiejayashree or @evergreendishes on Facebook.Subscribe to get all updates in your inbox + an e-book for free!
