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Tag: south canara cuisine

  • Palak tambli / South Canara recipes

    Palak tambli / South Canara recipes

    Palak Tambli is a popular dish from South Canara cuisine. It is regularly prepared in daily menu. It tastes good with hot steamed rice.

    Winter is my most loved season, pleasant climate, waking up to a nail biting cold day and have plenty of fresh vegetables and green vegetables. Spinach, fenugreek, cilantro, mint are all farm fresh and smell so good.

    Tambli is a dish from South Canara cuisine. It is yoghurt based  dip like with a green leaf, coconut and few other ingredients. Tambli can be made using different green leaf and vegetables as Spinach, Fenugreek, Ginger, Cucumber to name a few.

    Palak Tambli  is tasty and makes a good accompaniment with hot steamed rice. With fresh spinach available, do try this.

    Let’s get to the recipe of Palak Tambli.

    Ingredients:

    • 1 cup chopped spinach leaves
    • 2 tablespoon fresh coconut
    • 3 green chilli
    • 1 teaspoon cumin
    • 1/2 cup whisked curd
    • 1 teaspoon oil

    For the seasoning

    • 2 teaspoon oil
    • 1/2 teaspoon mustard seed
    • 1/8 teaspoon asafoetida
    • 1/8 teaspoon turmeric powder

    A few spinach recipes that I have : Corn Palak, Spinach Salad, Palak Sev, Spinach Chutney, Spinach Kofta Curry, Palak Paneer Wrap, Nawabi green cutlets

    Evergreendishesdev

    Palak Tambli

    Palak tambli is a tasty and nutritious side dish from South Canara region. 
    Print Recipe
    Ingredients Method Notes

    Ingredients
      

    • 1 cup chopped spinach leaves
    • 2 tablespoon fresh coconut
    • 3 green chilli
    • 1 teaspoon cumin
    • 1/2 cup whisked curd
    • 1 teaspoon oil
    For the seasoning
    • 1/2 teaspoon mustard seed
    • 1/8 teaspoon asafoetida
    • 1/8 teaspoon turmeric powder

    Method
     

    1. Clean the spinach leaves, discard the stalk. Cut the leaves. Wash them and put in a colander for sometime.
    2. Take a little oil, saute the green chilli, put them aside in a plate, roast cumin for few seconds. Put it aside along with green chilli. Now,saute the spinach leaves for two minutes.
    3. Once it cools, grind them along with coconut.
    4. Remove in a bowl. Add salt to it. Whisk the curd and put it.
    5. Make seasoning. Take oil in a pan, add mustard seeeds, as it splutters, add turmeric powder and asafoetida and pour it over the tambli.
    6. Spinach tambli is ready to serve.

    Notes

    • Use fresh curds. Do not add water to it.
    • Adjust the green chilly as per your taste.
    1. Remove the stalk and cut the spinach leaves.
    2. Take a little oil and saute the green chilli, put them aside in a plate, roast cumin for a few seconds. Put it aside along with green chilly. Now, saute the spinach leaves for the two minutes.
    3. Grind them along with coconut.
    4. Whisk the curd and put it. Add salt and mix.
    5. Make seasoning. Take oil in a pan, add mustard seeds, as they splutter, put turmeric powder and asafoetida, pour it over the tambli.
    6. Palak tambli is ready to serve.
    palak tambli
    palak tambli
    palak tambli
    palak tambli

    This post is part of Winter Special at Healthy Well Cuisines. Here are a few other recipes by other co-bloggers

    If you have liked this post, do leave a comment. If you recreate this dish, click a picture of the dish and share with @foodiejayashree on Instagram or @evergreendishes on Twitter or Facebook.

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    Palak Tambli
    Palak Tambli

    Handy hint: It is always good to consume seasonal fruits and vegetables. They will be fresh and cheaper too.

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  • Ragi Halbai / Finger Millet Fudge

    Ragi Halbai / Finger Millet Fudge

    Jump to Recipe Print Recipe

    Ragi Halbai or Finger millet fudge is a tasty, soft, chewy fudge made of finger millet, coconut and jaggery. It is a healthy sweet.  It is a dish from South Canara region of Karnataka. Here, the whole grain of finger millet is used by soaking and then grinding and cooking it.

    The use of millets is more so now than ever as the benefits one reap is abundant. It is nutritious and high in fibre. I prefer using ragi at home since it is liked by all.  Do check these breakfast recipes Ragi Idli, Ragi Thalipeeth, Ragi Khichu

    South Canara cuisine is delicious and coconut is one of the main ingredients in their cooking. The coconut used is fresh one and it is usually ground to a paste and used in most dishes.

    With many festive days ahead, you can try this recipe soon.

    What is Ragi ?

    Ragi is popularly known as Finger millet or Nachni. Finger millet or Elusine Coracana is an annual herbaceous plant widely grown as a cereal crop in the arid and semi -arid areas in Africa and Asia.  It came to India around 2000 BC and since then its been consumed in different ways.

    Nutrients in Ragi

    Ragi is a whole grain that is gluten free and staple in South India. It is rich in fiber that helps with weight loss and diabete. It is packed with calcium, good carbs amino acids and Vitamin D. The nutrition per 100 grams is as below: ( Source: Wikipedia)

    • Protein 7.6 g
    • Fat 1.5 g
    • Carbs 88g
    • Calcium 370 mg
    • Vitamin A 0.48 mg
    • Thiamine 0.33 mg
    • Riboflavin 0.11 mg
    • Niacin 1.2 mg
    • Fiber 3g

    Benefits of Ragi :

    1. Rich in calcium – It is one of the best non- dairy sources of calcium when compared to other grains. Dr. Anju Sood, a nutrionist from Bangalore says, ” It is extremely beneficial for growing kids and can be given in the form of porridge”
    2. Help in controlling diabetes: The grains seed coat is abundant in polyphenol and dietary fibre. The low glycemic index lessens food cravings and helps maintain blood sugar.
    3. Relax the body: The regular usage of finger millet has found to help stress  related disorders as insomnia, depression and anxiety.
    4. Helps in weight loss: The high of dietary fibre helps one to keep full for a long time, thus the cravings are less.
    5. Battles anemia: It is rich source of natural iron and thus a boon for anaemic patients. Once it is sprouted, the Vitamin C level increases and leads to easy absorption of iron into the bloodstreams.
    6. Reverts skin ageing: methionine and lysine present in it  make tge skin tissue less prone to wrinkles and sagging.
    ragi halbai

    Now, getting on to the recipe without further ado:

    Ragi Halbai / Finger Millet Fudge

    Ingredients:

    • 1 cup ragi
    • 1 cup jaggery
    • 1 cup fresh coconut
    • 2 tablespoon ghee
    • 2.5 cup water
    • 1/2 teaspoon cardamom powder
    • a few cashew

    Method:

    1. Soak  ragi for five hours.
    2. Grate the coconut.
    3. Discard the water, grind the ragi to a fine paste along with coconut by adding little water.
    4. Strain the liquid through a sieve, press the residue  with a spoon Grind it again with some water. I used one and half cup of water to grind.
    5. Grease a plate with a little ghee.
    6. Take the jaggery and melt it with a cup of water. Filter it to remove impurities.
    7. Put the melted jaggery and the strained puree in a thick bottom pan. Let it cook. Add some ghee, keep stirring, otherwise it will stick to the bottom of the pan.
    8. Put the remaining  ghee, once it thickens to a mass and leaves the side, put cardamom powder, mix and pour it over the greased plate.
    9. Cut it into squares.  Decorate with roasted cashews. Ragi Halbai is ready to serve.

    Pre- requirements:

    Ragi are small red grains, one needs to clean it properly as tiny specks of impurities are seen. It is usually soaked in water and then the water is slowly discarded. The grains are then put to dry and used.

     

    Evergreendishesdev

    Ragi Halbai / Finger Millet Fudge

    5 from 7 votes
    Ragi halbai is a twist to the usual one that is prepared using rice. It is tasty and healthy. Finger millet, coconut and jaggery are cooked together to form a delicious fudge. 
    Print Recipe Pin Recipe
    Prep Time 5 hours
    Cook Time 20 minutes
    Total Time 5 hours 20 minutes
    Servings: 15 pieces
    Course: festive treats, healthy snacks, traditional sweets
    Cuisine: dakshina kannada, karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1 cup ragi
    • 1 cup jaggery
    • 1 cup fresh coconut
    • 2 tablespoon ghee
    • 2.5 cup water
    • 1/2 teaspoon cardamom powder
    • a few cashew for topping

    Method
     

    1. Soak ragi for five hours.
    2. Grate the coconut.
    3. Discard the water, grind ragi and coconut to a fine paste by adding little water.
    4. Strain the liquid through a sieve, press the residue with the back of a spoon to extract the liquid. Grind it again with some water, and again strain it. I used one and half cup of water for grinding. 
    5. Smear some ghee on a plate. 
    6. Take the jaggery and melt it with a cup of water. Strain to remove impurities. 
    7. Now, put the jaggery and the strained mixture in a pan and lett it cook. Add some ghee to it. Keep stirring, otherwise, it will stick to the pan. 
    8. Add the remaining ghee, once it foerms a mass and leaves the side, put cardamom powder, mix and spread it over the greased plate. 
    9. Cut it into squares, decorate with roasted cashews. 

    Notes

    • Ragi needs to be cleaned well before using. Small impurities are present that can damage organs of the body, thus it is highly recommended to clean it properly before using. 
    • It is usually rinsed in water and gently the water is displaced, the impurities are seen lying at the bottom. 
    • While grinding, check the amount of water that you are utilising, it is important you use the recommended amount.
    • While  cooking, keep stirring the liquid. 

    If you have liked this post, do share it further.

    ragi halbai

    This post is part of the #HWCuisine with Ragi as the theme. Here are the other Ragi recipes by my co-bloggers

    About the event :

    Sending this post to Foodies_Redoing Old Post_113. It is a fortnightly event where we work on an old post either by changing the picture, text, formatting or anything else related to the post. Here, I have changed the pictures.This is an old post which I had written in 2018, now I have changed it with better pictures.

     

    If you ever make this ragi halbai  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 !