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Tag: south indian recipes

  • South Indian Vegetable Spice Mix | Palyada Pudi

    South Indian Vegetable Spice Mix | Palyada Pudi

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    Vegetable Spice Mix/ Palyada Pudi is one of the essentials in any South Indian kitchen. It is versatile to use, may be used in simple stir fry to dals cooked with green leaf.

    Palya is the kannada word for stir fry. Pudi is dry condiment which we normally use. Thus it is a vegetable spice mix. 

    The ingredients needed are simple and easily found in the kitchen. South Indian cooking revolves around these spice mix, most households keep them ready to use.Today, I am sharing a vegetable spice mix. It is usually added to vegetables as cucumber and brinjal. It is also used as filling in stuffed vegetables.

    The ingredients used here are :


    Coriander seeds: Make use of fresh ones. Be careful while you roast them, do not burn them.
    Curry leaves– Wash them and pat dry them. There is should be no moisture in it.
    Bengal gram– It is one of the essentials in south indian cooking. It gives a good taste and texture to the stir fry.
    Urad dal– It is another essential ingredient. To make it quicker, roast bengal gram for a few seconds, later tip in the urad dal.
    Dessiccated coconut – We cannot cook without coconut. It is used in most of the dishes in some or the other form. Grated or finely cut? It is a personal choice, but ensure you roast them well.
    Red Chilli– Dry red chilli or chilli powder may be used. I prefer using these dry red chilli.

     

    South Indian Vegetable Spice Mix | Palyada Pudi 


    Ingredients:

    • 3 cup coriander seed
    • 1 cup curry leaves
    • 1 cup urad dal
    • 1 cup bengal gram
    • 1 cup desiccated coconut
    • 15 red chilli
    • oil            

    Method:

    1. In a thick bottom pan,roast the coconut. It should be golden brown in colour.
    2. In the same pan, add a teaspoon of oil and roast the coriander seed along with curry leaves. Keep tossing them, the tiny seeds get easily burnt.
    3. Now you need yo roast the lentils. Add a little oil and roast bengal gram. Once it is slightly done, put the urad dal in it. Roast both of them together.
    4. Finally, roast the chillies with a little oil.
    5. Once, all the ingredients are at room temperature, grind them. At first, grind the lentils, then add red chilly to it. Finally, add coconut and coriander seed to it and give a pulse.
    6. Vegetable Spice mix is now ready to use.Store it in a dry, air tight container.
     
    south indian vegetable spice mix
    south indian vegetable spice mix

     

    Vegetable Spice Mix | Palyada Pudi

    Vegetable Spice Mix is one of the essentials in South Indian households. It is versatile to use. 3 cup coriander seed
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course: condiments, spice mix
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 3 cup coriander seed
    • 1 cup urad dal
    • 1 cup bengal gram
    • 1 cup desiccated coconut
    • 15 red chilli
    • oil
    • 1 cup curry leaves

    Method
     

    1. In a thick bottom pan,roast the coconut. It should be golden brown in colour.
    2. In the same pan, add a teaspoon of oil and roast the coriander seed along with curry leaves. Keep tossing them, the tiny seeds get easily burnt.
    3. Now you need yo roast the lentils. Add a little oil and roast bengal gram. Once it is slightly done, put the urad dal in it. Roast both of them together.
    4. Finally, roast the chillies with a little oil.
    5. Once, all the ingredients are at room temperature, grind them. At first, grind the lentils, then add red chilly to it. Finally, add coconut and coriander seed to it and give a pulse.
    6. Vegetable Spice mix is now ready to use.

    Notes

    Once cool, store in a clear, air-tight container.

    If you ever make this vegetable spice mix recipe,  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!

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    South Indian Vegetable Spice Mix is a flavoursome condiment to store at home. it can be used in stir fry, dal and even rice dishes.
    South Indian Vegetable Spice Mix
  • Milagai Podi/ Idli Podi

    Milagai Podi/ Idli Podi

    Milagai Podi (pudi) is a lentil based spice powder stored in the kitchen shelves. It is ideal with idli and dosa. It is commonly made in Tamilnadu cuisine.

    I love the flavours of Tamilnadu, variety of dosa and idli with delicious chutney and flavoursome sambar, not to mention the crispy vada. They also have a variety of tasty snacks such as murukku and thattai. Among the rice dishes, puliodarai and lemon rice are commonly prepared.

    But, why am I speaking of Tamil Nadu cuisine ? The Shhhh secretly cooking group is preparing from this state for the month of September and I was paired with Kalyani. Kalyani gave me black gram and dry red chilly as the secret ingredients and I decided to make this humble Milgai Podi.

    The secret ingredients given by me were bengal gram and dry red chilly, she has prepared the Arichivitta Mulangi Sambar . Do check it out, it pairs well with hot steamed rice.

    Now, coming to the Milagai Podi, this is one of the essentials in any Tamilian home. It is a lentil based, dry chutney powder, preserved all round the year. They serve it with idli as an additional accompaniment along with chutney and sambar. It is usually mixed with sesame oil or ghee, the nutty flavour of sesame is really good.

    The other uses of Milagai Podi :

    • It can also be used with hot steamed rice. It tastes good with chapati and roti too.
    • In times of urgency, one can serve it immediately with idly or dosa. It is also handy during travelling.
    • You can use the left over idlis, lightly roast them on a skillet with ghee and sprinkle this chutney powder over it.
    • It makes a good accompaniment with curds rice.

    Milagai Podi / Idli Podi

    Ingredients:

    • 1 cup bengal gram
    • 1 cup black gram
    • 1 cup sesame
    • 8-10 dry red chilly
    • a few curry leaves
    • a small piece tamarind
    • jaggery
    • salt
    • 1/4 teaspoon asafoetida

    Method:

    1. Dry roast the sesame seed until they splutter and lend a good aroma.
    2. dry roast the curry leaves.
    3. Take half a teaspoon of oil and roast bengal gram on a low flame. Let them turn golden in colour.
    4. Now, similarly roast the black gram with a little oil
    5. Put half teaspoon of oil and roast the red chillies. Once, it is done, put asafoetida over it.
    6. Take a small piece of tamarind and slightly toss it in the pan.
    7. Grind the lentils and sesame seed together, do not pulse for a long time. Grind for a few seconds and again repeat it, the sesame seeds may ooze the oil out of them. Then, add the red chillly, salt, tamarind and jaggery to it, pulse it again. The chutney powder should be coarse.
    8. Once it is done, store in a clean, air tight jar.

    Take a tip:

    • Different versions of milagai podi are prepared. The quantity of bengal gram may be reduced, but I used both equally.
    • Tamarind and jaggery may be avoided, but they do give a good taste to it.
    milagai podi
    Milagai Podi
    Evergreendishesdev

    Milagai Podi

    Milagai Podi is a earthy, nutty, flavoursome side dish used with idly and dosa.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings: 2 cups of powder
    Course: condiments
    Cuisine: south india
    Ingredients Method

    Ingredients
      

    • 1/2 cup bengal gram
    • 1/2 cup black gram
    • 1/2 cup sesame seed
    • 6-8 dry red chilli
    • 2 teaspoon oil
    • 1 small piece tamarind
    • 1/4 teaspoon jaggery
    • salt

    Method
     

    1. Dry roast the sesame seeds. they splutter and give a good aroma. Similarly, dry roast the curry leaves.
    2. Take half a teaspoon of oil and roast the bengal gram. It should be golden in colour. Put it aside.
    3. Similarly, roast the black gram.
    4. Put the tamarind and toss it in the kadai for sometime.
    5. Take a little oil and roast the red chillies.
    6. Once the ingredients, cool down, at first grind the lentils and sesame. Do not run it for long, the oil may ooze out from the sesame seeds.
    7. Then, add the red chillies, salt, jaggery and tamarind. Grind them once again.
    8. Once, it is a coarse powder, remove and store in an airtight container.

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    Milagai Podi (Pinterest)
    milagai podi

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    shhhhh secret cooking challenge
    shhhhh secret cooking challenge

     

  • Gongura chutney/ Pundi chutney / Sorrel leaves cooking

    Gongura leaves are widely used in cooking, the tangy flavour does makes the dishes delicious. Gongura chutney or pundi chutney is commonly prepared in South India.It makes a good accompaniment with jowar roti.

    Varied names of Sorrel

    Different regions call it by different names.The English name is Sorrel or Kenaf. It is popular as  Gongura in Andhra Pradesh, Pundi palya in Karnataka, Pulich keerai in Tamil, Ambaadi In Marathi, Pitwa in Hindi, Kotrum in Jharkhand, Amaari in Chattisgarh, Kotrum in Jharkhand and Mestapat in Bengali.

    Health Benefits of Sorrel leaves

    The sorrel leaves are rich source of iron, vitaminB6, folic acid and anti-oxidants essential for human nutrition. The iron and vitamins present in it help in preventing conditions such as osteoporosis.

    Different culinary uses of Sorrel leaves in India

    Sorrel leaves are used along with lentils to give a flavoursome accompaniment with rice. The chutney is a popular dish churned out of it. It is one of the daily essentials in Andhra cuisine. A variety of pickle is also made using these leaves.

    Ingredients:

    For the  gongura/ sorrel leaves chutney

    • 2 clusters of sorrel leaves
    • 6 green chilly
    • 1 teaspoon methi seeds
    • 2 teaspoon oil
    • a liitle asafoetida
    • salt to taste

    For the seasoning:

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

    Method:

    1. Separate the leaves from the stalk, wash and put them to dry on a cloth.
    2. Cut the leaves.
    3. Take oil in a pan, roast the methi seeds and the green chilli, put them aside.
    4. In the same oil, add asafoetida and the sorrel leaves along with salt.
    5. Let cook for sometime.
    6. Remove from flame.
    7. When it cools, grind it.
    8. Take a pan and make the seasoning. Add mustard seeds, as it crackles, put asafoetida and turmeric powder. Turn of the gas. Put the chutney in it and mix well.
    9. Gongura chutney is ready to serve.

    Take a tip:

    • Garlic may be added along with green chilly while sautéing.
    • Raw onions are added to the chutney by some people.
    • Chutney stays good for a couple of days if kept in refrigerator.
    • Tastes good with jowar roti along with stuffed brinjal as an accompaniment.
    • It can be mixed with hot steamed rice along with ghee.
    • The leaves are slimy, thus do not chop and wash them.

    Evergreendishesdev

    Gongura/ Pundi/ Sorrel leaves chutney

    Gongura chutney is a popular accompaniment from South India. It makes a good accompaniment with jowar roti. 
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 1 bowl
    Course: accompaniment, chutney,, Side Dish
    Cuisine: Indian, karnataka, southindian
    Ingredients Method Notes

    Ingredients
      

    • 2 cluster sorrel leaves
    • 6 green chilly
    • 1 teaspoon methi
    • 2 teaspoon oil
    • salt to taste
    For the seasoning
    • 2 teaspoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida

    Method
     

    1. Remove the stalk of the sorrel leaves, wash and put it to dry on a cloth. Cut the leaves. 
    2. Take oil in a pan, add fenugreek seeds and green chilly. Roast them, put them aside.
    3. In the same pan, add asafoetida and the sorrel leaves along with salt. 
    4. Let cook until tender. Remove and keep it aside.
    5. When cool, grind the fenugreek and green chilly together. Then add the sorrel leaves to it and blend altogether. 
    6. Make seasoning in another pan. Add mustard seeds to the oil, as it splutters, put asafoetida and turmeric powder. Put chutney to it and mix it well. Gongura chutney is ready to serve.

    Notes

    • You may add garlic along with green chillies while roasting. 
    • Finely cut onion pieces can be put in the seasoning and sauted for sometime. 
    • This chutney tastes good with jowar roti.
    • It can also be served with hot steamed rice along with a dollop of ghee. 
    • This chutney can be stored in refrigerator. Put seasoning and use it.

    Gongura chutney
    Gongura chutney

     

    Other chutney recipes on the blog

    And here are a few from my co-bloggers Raw mango with garlic Tomato Onion Chutney Lal mirch ki chutney Coconut and flax seed chutney Gur imli ki chutney Mango Kottu 

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  • Ring Murukku snacks in the jar

    Ring Murukku snacks in the jar

    Ring murukku is another kind of dry snacks. It is from the state of Andhra Pradesh. They are soft but crispy, different from the usual kodbole that we make.

    ring murukku2

    Other snack recipes;

    Kodbole Instant Chakli Poha Chiwda

    Ingredients:

    • 1 cup rice flour
    • 1 tablespoon moong dal
    • 1 cup water
    • salt to taste
    • 1 teaspoon chilli powder
    • asafoetida
    • oil for frying

    Method:

    1. Wash and soak moong dal for half an hour.
    2. Heat one cup of water. Drain the soaked dal and put it in water along with salt.
    3. Once the water, put the rice flour, keep stirring continuously.
    4. When the consistency becomes thick, turn off the gas. Let cool.
    5. Add chilli powder and asafoetida to it. Knead it to a dough.
    6. Take a small ball of the dough and roll into the shape of a ring.
    7. Repeat for a few more balls.
    8. Heat oil in a frying pan.
    9. Once it is hot, put a few murukku (six to seven ) in the oil.
    10. Deep fry on medium flame until golden in colour.
    11. Repeat for the rest of the dough.
    12. Ring Murukku are ready to serve.

     

    Evergreendishesdev

    Ring Murukku

    5 from 1 vote
    Ring Murukku is another kind of snack that can be made and stored in jars. They are crispy on the outside but soft inside.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 6 people
    Course: festive treats, kids favourite, Snack, snack in the jar
    Cuisine: Andhra pradesh, Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup rice flour
    • 1 tablespoon moong dal
    • 1 cup water
    • salt to taste
    • 1 teaspoon chilli powder
    • asafoetida
    • oil for frying

    Method
     

    1. Wash and soak moong dal in water for thirty minutes.
    2. Heat one cup water. Drain the water from the soaked moong. Put it in water along with salt.
    3. Once it boils, add rice flour and stir continuously, it should come to a thick consistency.
    4. Let cool. Add chilli powder and asafoetida to it and knead well.
    5. Take a small ball of the dough and roll into a ring shape. 
    6. Make a few more rings.
    7. Heat oil in a pan.
    8. Once it is hot, put a few rings (about six or seven) and deep fry on medium flame until golden in  colour.
    9. Remove them on an absorbent paper. 
    10. Repeat for the rest of the dough. Ring murukku are ready to serve.

    Notes

    Make them more circular in shape like a small ring. Mine are not exactly like a ring, could not make them again for the photograph.

    Breakfast is one of the most important meals of the day. Are you struck for ideas in the busy mornings? Do check out this book of mine, “South Indian Breakfast” on Amazon.

    South Indian Breakfast
    South Indian Breakfast

    It is always good to have your feedback. Please do leave a comment below, it really motivates me to write more. If you have liked this post, do share it further.

  • Instant tomato pickle

    Instant tomato pickle

    Tomato pickle is tasty, easy to make and gets ready in ten minutes. It is ideal to serve with hot steamed rice. If refrigerated, it stays good for a couple of days.

    I often make this and keep when tomatoes are available in plenty, it stays good for a couple of days when refrigerated.  It makes a good accompaniment with hot steamed rice. It may be served with chapati also.

    My cooking seems difficult without tomato, I regularly need it in dal or stir fry. Sometimes, I use in rice dishes too, not to mention of the soups and stews that we love. Let’s get to the recipe of this Instant Tomato Pickle.

    INGREDIENTS :

    • tomato 1/4 kg
    • oil 3tsp
    • mustard seeds 1tbsp +1tsp
    • tamarind pulp 2tbsp
    • asafoetida 1/2 tsp
    • turmeric powder 1/4tsp
    • methi seeds  1/2 tbsp
    • chilli powder 2tsp
    • curry leaves a few

    METHOD :

    • Wash and cut the tomatoes.
    • Dry roast one tablespoon of mustard seeds. Let them splutter. Keep aside and continue the same with methi seeds. Let cool, and grind to a powder.
    • Make seasoning and add tomatoes to it. Add salt, curry leaves and some water. Let cook.
    • Add tamarind pulp and chilli powder. Allow to boil for sometime. Adjust the consistency by adding water.
    • Add the ground powder and let boil for a minute.
    • Serve with rice or chapati.

    instant tomato pickle
    Evergreendishesdev

    Instant Tomato Pickle

    Tomato Pickle is tasty, easy to make and ready in ten minutes. It is popular in South India.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Servings: 1 bowl
    Course: daily cooking, meals, pickle
    Cuisine: South Indian
    Ingredients Method

    Ingredients
      

    • 1/4 kilogram tomato
    • 3 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 2 teaspoon red chilly powder
    • tamarind
    • salt
    • water
    For the mix
    • 2 teaspoon mustard
    • 1 teaspoon fenugreek

    Method
     

    1. Wash and cut the tomato.
    2. Take oil in a pan, add mustard seeds, as it splutters, put asafoetida and turmeric powder. Add the tomato pieces to it. Put salt and some water. Let cook.
    3. Dry roast the mustard seed and fenugreek seed. Once it cools, grind it to a powder.
    4. Once the tomato is moderately cooked, put the tamarind pulp and chilly powder. Add some water. Let cook for sometime.
    5. Now, add two teaspoon of the ground mixture. Let cook for a minute.
    6. Switch off the stove.
    7. Tomato pickle is ready to serve.

    Video Recipe

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    instant tomato pickle
    instant tomato pickle

    About the Event :

    Our old posts get lost in the large ocean of internet. Moreover, the earlier posts need a make over as our pictures are not all that good. Thus, a group is formed where every fortnight we redo one post either with text, picture or both. This post is part of Foodies Redoing Old Post 8. This post is part of that Foodies Redoing Old Post 8. I have added new pictures and text to it.

    If you have liked this post, do leave a comment below. If you ever make it, do take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook, I will share it further.

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  • Menthe Kadabu | Karnataka recipes

    Menthe Kadabu | Karnataka recipes

    Menthe Kadabu is a traditional recipe from Karnataka. It makes a good menu for lunch. Small, flattened discs of wheat flour are fried and sauted in a seasoning of fenugreek leaves, garnished with coconut.

    I attribute my cooking skills to my mom and mother in law and indebted to them. Both,  have been good cooks during their hay days and give good guidance.

    Methi or fenugreek leaves are extensively used by me. I like the pungent taste that it gives besides the nutrition.Here is one such kind where methi leaves are tossed in flattened puris. It is known as” menthe kadabu” in kannada.  I am sure  that you will love this recipe. Do let me know.

    methi delight
    methi delight

    INGREDIENTS :

    A  for the flattened puri or kadabu :

    • wheat flour 2 cups
    • chilli powder 1/2 tsp
    • salt
    • turmeric powder
    • asafoetida
    • rice flour 1tsp

    B   for the seasoning :

    • fenugreek leaves 2 bowls
    • chilli powder 1tsp
    • fresh coconut 1/2 bowl
    • oil for seasoning
    • cumin seeds 1/2 tsp
    • asafoetida
    • turmeric powder
    • salt

    Method :

    A  to make kadabu or flattened puri

    Mix the wheat flour with all the given ingredients into a thick dough. Keep aside for sometime.

     

    DSC01820

    Then, take a small ball and flatten between palms. Keep aside.

    Heat oil in a kadai and fry them. Keep aside.

    DSC01825

    B   For the seasoning :

    Cut and wash the fenugreek leaves. Take a kadai and make the seasoning using cumin seeds. Add the washed green leaves and saute for two minutes. Then, add chilli powder,salt and fresh grated coconut and mix well. Now, add the flattened puris , simmer for two minutes and remove from flame. Methi delight is rezdy to serve.

    methi delight
    methi delight

     

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    methi delight
    Evergreendishesdev

    Methi delight / menthe kadabu

    Methi delight or menthe kadabu makes a tasty dish, serve it for breakfast or with the lunch. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 30 minutes
    Course: Breakfast, lunch, weekend
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    For the flattened puri /kadabu
    • 2 cups wheat flour
    • 1 teaspoon rice flour
    • 1/2 teaspoon chilli powder
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • salt to taste
    • water for kneading
    For the seasoning
    • 2 cup fenugreek leaves
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1 teaspoon chilli powder
    • 1/2 bowl fresh coconut
    • salt to taste
    Other ingredients
    • oil for shallow frying

    Method
     

    To make the flattened puri / kadabu
    1. Mix all the ingredients into a stiff dough. Keep it aside
    2. Take a small piece of the dough, flatten between palms and keep aside on a plate. Repeat for the rest of the dough.
    3. Heat oil and fry them. 
    To make the seasoning
    1. Cut and wash the fenugreek leaves. Take a kadai and make the seasoning using cumin seeds. Add the washed green leaves and saute for two minutes. Then, add chilli powder,salt and fresh grated coconut and mix well. Now, add the flattened puris , simmer for two minutes and remove from flame. Methi delight is rezdy to serve.

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