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Tag: south indian

  • Curd rice | Mosaru Anna Recipe

    Curd rice | Mosaru Anna Recipe

    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.

     

    a bowl of curd rice garnished with pomegranate arils

    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.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course: light dinner, lunch
    Cuisine: karnataka, south india
    Ingredients Equipment Method Notes

    Ingredients
      

    • 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 sun dried chillies
    • curry leaves
    • coriander leaves
    • salt
    • 1/2 cup fat milk

    Equipment

    • bowl, ladle, pressure cooker, small pan, serving spoon

    Method
     

    1. 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.

    Pin it for later :

     

    bowl of curd rice
    curd rice

     

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  • Gundapongal | Paddu| Kuzhi Paniyaram

    Gundapongal | Paddu| Kuzhi Paniyaram

    ( Disclosure : As an Amazon Associate, I will get a small commission for qualifying purchases without no addition cost to you.)

    Gundapongal | Paddu | Kuzhi Paniyaram | South Indian Breakfast | Indian food | Tamilnadu | Andhra Pradesh | Karnataka

     

    Gundapongal is a popular breakfast in South India. It is also known as paddu, guliyappa and kuzhi paniyaram. The batter is mixed with onion and other ingredients and cooked in a paddu maker, it makes a good breakfast.

    Mornings are quite busy, many errands and you have to prepare breakfast and pack the lunch box. Well, we Indians love idly and dosa for breakfast. I think it is ideal to keep a box of batter in the refrigerator, it just saves some time. The chutney too can be pre-made and refrigerated.

    I often have dosa batter as I can make gundapongal or uttappam the next day. The same batter can be used for all the three recipes. Serve gundapongal with coconut chutney. Crispy dosa smeared with ghee and some podi tastes good.

    About the pan:

    Gundapongal is made in a special pan with cavities. The number of cavities depends on the size of the pan and the cavities in-built. You can either buy a cast iron or a non-stick as per your convenience.  Cooking in non-stick is easier and needs a small quantity of of oil. The cast iron  pan gives  a different taste, it is crispy on the outside and soft inside.

    Other South Indian breakfast recipes:

    Gundapongal / Gundu Pongal / Paddu / Kuzhi Paniyaram

    Ingredients:

    • a bowl of dosa batter
    • a bowl of finely chopped onions
    • curry leaves
    • a teaspoon of soaked bengal gram

    Grind to a paste :

    • 4 green chillies
    • a bowl of coriander leaves
    • 1 inch ginger
    • 1 tsp cumin

    Method:

    1. Take the required quantity of batter in a bowl. Make a paste of the listed ingredients. Put the onions, green chilly paste, salt if needed. Tear the curry leaves and throw them in it.
    2. Take the gundapongal pan, heat it on a low flame. Smear some oil in each of the perforations. Add a spoonful of batter in each of the perforations and close it with a lid.
    3. Let cook for sometime. Turn each of them with a spoon. Allow it to cook for sometime.
    4. Once they are done, remove and serve hot with chutney.

    Take a tip:

    • You can make plain paddus also.
    • Addition of onion is optional. You can make sans onion on festive days.
    • Adjust the level of spiciness.
    • Addition of soaked bengal gram is optional, it gives a good taste in it. It should be soaked for two hours atleast.

     

    gundapongal
    gundapongal

     

    gundapongal
    gundapongal

    About the event:

    The old posts are often neglected but they need to be looked up. I am sending this to Foodies_Redoing Old Post 23, a group where we every fortnightly, work on an old post and share it. This is one of the first few posts I wrote, now I have changed both the text and pictures.

    Gundapongal

    Gundapongal is a popular breakfast from South India. It is also known as Paddu or Kuzhi Paniyaram. Onion pieces and other ingredients are mixed in the dosa batter and cooked in a paddu pan, it is served with coconut chutney.
    Print Recipe
    Course: Breakfast
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • a bowl of dosa batter
    • a bowl of finely chopped onions
    • curry leaves
    • a teaspoon of soaked bengal gram
    • Grind to a paste :
    • 4 green chillies
    • a bowl of coriander leaves
    • 1 inch ginger
    • 1 tsp cumin

    Method
     

    1. Take the required quantity of batter in a bowl. Make a paste of the listed ingredients. Put the onions, green chilly paste, salt if needed. Tear the curry leaves and throw them in it.
    2. Take the gundapongal mould, heat it on a low flame. Smear some oil in each of the perforations. Add a spoonful of batter in each of the perforations and close it with a lid.
    3. Let cook for sometime. Turn each of them with a spoon. Let cook.
    4. Once they are done, remove and serve hot with chutney.

    Notes

    Addition of onion is optional.
    Adjust the spiciness as per the taste required.

    Pin it for later:

    gundupongalu
    gundapongal

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    ( Disclosure : As an Amazon Associate, I will get a small commission for qualifying purchases without no addition cost to you.)

     

  • Masala Upma | Khara Bhath

    Masala Upma | Khara Bhath

    Masala Upma is a popular breakfast dish from Bangalore and Mysore region of Karnataka state. Commonly known as khara bhath,  it is healthy, tasty and easy to prepare.

    Upma is a breakfast which is predominantly prepared in South India, at least once a week. It is made of semolina and assorted vegetables are used along with spices.  Upma although a breakfast item, is ideal to serve anytime, breakfast, as a quick snack when unexpected guests turn up  or as a light dinner. It is commonly prepared during gatherings  and functions.

    Masala Upma

    When the usual upma is disliked, make this version. Here it is sans onion, but one can add it in the seasoning. Although, coconut chutney is not a necessity, it tastes good with it.

    Let’s get to the Masala Upma recipe :

    The ingredients that you need are

    • 1 cup semolina
    • 1 tsp ghee
    • 1/2 bowl of assorted vegetables as beans,carrots, peas, potato
    • 1 tomato
    • 2 tbsp oil and ghee mix
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin
    • a pinch of asafoetida
    • 1/4 tsp turmeric powder
    • 1 tsp Bengal gram
    • 1 tsp urad dal
    • turmeric powder
    • 6 cashew nuts
    • 1 1/2 tsp of sambar powder
    • 1/2 tsp of chilli powder
    • salt to taste
    • 3 cups of water

    Method:

    Take ghee in a wide pan, roast the cashews pieces, put them aside. Now, roast the semolina with a little bit of ghee until pale brown. Put it along with cashew pieces.

    In a small pan, boil the vegetables, when partly done add the tomatoes. Later, add sambar powder, chilli powder and the required quantity of salt to it and let boil for sometime.

    Take oil in a kadai and make the seasoning. Now, add the vegetables with water into it. You need around three glasses of water, put it accordingly. Once, it boils,  add the roasted semolina slowly into it. Keep stirring, lumps may be formed. Allow to cook for ten minutes on a slow flame. Garnish with fresh coriander leaves.

    Take a tip:

    • Other vegetables  as cabbage and capsicum may be used.
    • Onion may be used, add it in the seasoning and saute. Later, put the boiled veggies into it.
    • You can use store bought sambar powder.
    • You may use masala bhath powder also.

    About the event :

    This is an old post which I have done with better pictures and text. Sending this to Foodies_RedoingOld Post 31, a fortnightly event. Over the years, our writing and pictures have changed, so we need to update our old posts with a fresh touch.

    khara bhat
    Evergreendishesdev

    Masala Upma

    Masala Upma is a popular dish from Bangalore and Mysore region of Karnataka state. It is commonly known as Khara Bhath.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: Breakfast
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1 cup semolina
    • 1 tsp ghee
    • 1/2 bowl of assorted vegetables as beans carrots, peas, potato
    • 1 to mato
    • 2 tbsp oil and ghee mix
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin
    • a pinch of asafoetida
    • 1/4 tsp turmeric powder
    • 1 tsp Bengal gram
    • 1 tsp urad dal
    • turmeric powder
    • 6 cashew nuts
    • 1 1/2 tsp of sambar powder
    • 1/2 tsp of chilli powder
    • salt to taste
    • 3 cups of water

    Method
     

    1. Roast the semolina with a little bit of ghee until pale brown. Put it aside.
    2. Boil the vegetables, when partly done add the tomatoes. Later, add sambar powder, chilli powder and the required quantity of salt to it.
    3. Take oil in a kadai and make the seasoning. Now, add the vegetables with water into it. You need around three glasses of water, put it accordingly. Once, it boils,  add the semolina slowly into it. Keep stirring, lumps may be formed. Allow to cook for ten minutes on a slow flame. Garnish with fresh coriander leaves.

    Notes

    Other vegetables  as cabbage and capsicum may be used. 
    Onion may be used, add it in the seasoning and saute. Later, put the boiled veggies into it.
    You can use store bought sambar powder. 

    Pin it for later:

    Masala Upma
    Masala Upma

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