Tag: Toor Dal

Nucchina Unde | Bele Kadubu | Steamed Recipes

Loaded with protein and delicious flavour, steamed Karnataka special nucchina unde
12/22/2019 5:30:02 PM vindhyadesai

On a cold winter morning, imagine having a protein filled breakfast that is steamed and is very healthy for you. No, this is not some fancily described dish but our very own delicious Karnataka special nucchina unde. It is loaded with good protein coming from the dals and steaming these fun bundles makes them extra healthy. Nucchina unde is best enjoyed with bisi bisi paladya or kadhi. A chatpata pickle on the side elevates this dish even more.
For nucchina unde, I like to mostly use togaribele/toor dal, it gives nice body, it is easy to digest and has a sweet rounding taste. Other dals are added to enrich the dish and for different textures. The most important flavouring for nucchina unde is shunthi/ginger/adrak. It is essential for digestion and for the taste it brings out of the dals. I add jeera and black pepper, 2 of my most favourite spices. And I forgot to mention, I also add mustard, it gives a slight pungent taste and combined with coconut and green chilli makes it extra tasty. ... “Nucchina Unde | Bele Kadubu | Steamed Recipes”

Mangalore Southekayi Beejada Saaru | Saaru Recipes

Mild and cooling, Mangalore southekayi beejada saaru, to serve with a delicious lunch
06/06/2019 6:07:28 PM vindhyadesai

Certain vegetables are edible all the way. I mean you can consume most of the parts of the vegetable like peels, pulp and even seeds. Like this Mangalore southekayi beejada saaru or mogekayi beejada saaru. Mangalore southekayi or cucumber is a widely used in the coastal regions of Karnataka. Nowadays it has made its way into the city (like many things have 🙂 ) and you can find it in vegetable marts or shops.
When you make Mangalore southekayi huLi, store the tender fresh seeds of the cucumber. These seeds can then be ground and the liquid extracted along with coconut to make tambli or Mangalore southekayi beejada saaru. This saaru is very nutritious and cooling. Both the seeds and coconut give it a mild flavour and make it delcious to sip with your meal. ... “Mangalore Southekayi Beejada Saaru | Saaru Recipes”

Moolangi Sambar | Radish Sambar | Sambar Recipes

Aromatic and super tasty, Karnataka style moolangi sambar or moolangi huli
04/24/2019 6:29:40 PM vindhyadesai

Today morning as I was looking for vegetables to make lunch, found the radish I bought 3 days back. So immediately I decided it was Karnataka style moolangi sambar for lunch today. We love moolangi sambar or moolangi huLi at home, it’s my favourite!
The good news is that, there is no need of grinding a fresh masala always to make a delicious moolangi sambar. Using homemade sambar powder you can make a super tasty moolangi sambar and it is just as thick and aromatic as the freshly made one. See notes below if you want to add some fresh masala paste. ... “Moolangi Sambar | Radish Sambar | Sambar Recipes”

Karibevu Soppu Chutney Pudi | Curry Leaves Chutney Powder

Spicy karibevu soppu chutney pudi, best eaten with hot steamed rice & a dollop of ghee
03/27/2019 9:39:04 PM vindhyadesai

A spicy chutney powder or pickle always makes a meal special. It makes your lunch/dinner extra special, literally finger-licking good! It cleanses your palate and makes the flavours of all the other dishes come through. Karibevu soppu chutney pudi or curry leaves chutney powder or podi is that exact condiment which will take your meal to a different level.
Karibevu soppu chutney pudi is made with fresh curry leaves fried till crisp and then powdered with other roasted ingredients and spices. This is used as a condiment to eat with steamed rice and some ghee. It can even be used on the side and tasted in between morsels of food. ... “Karibevu Soppu Chutney Pudi | Curry Leaves Chutney Powder”

Mixed Vegetable Kootu | Karnataka Style Kootu | Kootu Recipes

Masaledaar and loaded with vegetables, fresh Karnataka style mixed vegetable kootu
10/18/2018 8:14:59 PM vindhyadesai

A simple South Indian fare for lunch is the most satisfying meals one can eat. It can just involve a simple sambar/huLi or saaru/rasam along with some palya/thoran to with rice. A little curd to end the meal, and that is meals served! So let’s make this simple and humble lunch a bit more exciting. Let us learn the recipe of a Karnataka style mixed vegetable kootu.
Kootu is the richer cousin of sambar, it is generally a bit demanding than a regular sambar. They have freshly roasted and ground up masala added to a dal base. Any kind of suitable vegetable can go into a kootu. Here’s how about we make a Karnataka style mixed vegetable kootu with loads of fresh vegetables. ... “Mixed Vegetable Kootu | Karnataka Style Kootu | Kootu Recipes”

Mangalore Southekayi Huli | Mangalore Southekayi Sambar | Sambar Recipes

A gem from Mangalore, a super delicious sambar, Mangalore Southekayi Huli
2018-05-27 3:48:00 PM vindhyadesai

Hot huLi a.k.a sambar with rice is a staple in most households in South India. Different regions of course have different ways of making sambar. Varieties of sambar with different vegetables are made. Each type of sambar is different as the masala added varies and vegetables render a special flavour of their own. Mangalore southekayi huli or sambar is a specialty from the Mangalore, Malnad and Udupi regions of Karnataka.
Soft Mangalore southekayi simmered in coconut masala and dal mixture is a super combination. Mixed with hot steamed rice and some ghee on top is a match made in heaven. Mangalore cucumber/southekayi is a cucumber variety grown in Malnad region and it has a very unique taste and texture. It is not very watery like regular cucumber and somewhat resembles a small white pumpkin in texture. ... “Mangalore Southekayi Huli | Mangalore Southekayi Sambar | Sambar Recipes”

Dal Tadka | Tadka Dal | Dal Recipes

Homely and comforting, an everyday staple in many households, home style dal tadka
05/19/2018 4:15:06 PM vindhyadesai

Any day a simple dal is comforting and soothing. Dal tadka is the most commonly made type of dal in most households. Different states in India have different ways of making dal tadka. Each one is unique and really tasty. This dal tadka recipe is a simple home style recipe with all basic ingredients found at home!
Usually togari bele/toor dal also known as arhar dal or pigeon pea dal is used to make dal tadka. It has a super sweet taste and cooks very well and melts in your mouth. It blends with all masala really well and it can be made very quickly. Pressure cook dal, meanwhile make the masala and then do the honours by adding an aromatic tadka on top. ... “Dal Tadka | Tadka Dal | Dal Recipes”

Hotel Style Tiffin Sambar | Tiffin Sambar | Sambar Recipes

A must with idli, dosa and uddina vada, hotel style tiffin sambar
05/01/2018 9:45:27 PM vindhyadesai

Most hotels serve sambar with idli, dosas, pongal, and the ever popular uddina vada. Hotel style sambar also called tiffin sambar is an absolute must in tiffin centres and darshinis. Served with rice and a papad on the side is the saviour lunch for many people. It provides warmth and comfort to a hungry stomach. Daily office goers and factory goers depend on this tiffin sambar and rice.
So it is not only breakfast items but it is a staple in ‘tiffin’ boxes and carriers as they are called. Imagine dunking a piece of uddina vada in hot tiffin sambar, absolutely to die for! Plain tiffin sambar has pearl or sambar onions and tomatoes. A fresh masala is roasted and ground everyday and then simmered in a dal gravy. The more it boils the better it tastes. ... “Hotel Style Tiffin Sambar | Tiffin Sambar | Sambar Recipes”

Menthya Soppina Dosa | Methi Leaves Dosa | Dosa Recipes

Delicious and healthy, menthya soppina dosa or methi leaves dosa
04/26/2018 10:18:23 PM vindhyadesai

Finding ways to make dosas is one of my favourite activities in cooking. Dosas are delicious any day be it neer dosa, hotel style rava dosa or the ever favourite masala dosa. If you can incorporate leafy veg like menthya soppu/methi/fenugreek leaves to make menthya soppina dosa then kids will love it.
Menthya soppina dosa is also rich in protein with toor dal and urad dal. Rice provides the body and the all the masalas are added while grinding the batter giving it a super tasty flavour. Finely chopped methi leaves are then added and dosas are made. Menthya dosa tastes best with only a dollop of ghee. Some chutney on the side can also be served. ... “Menthya Soppina Dosa | Methi Leaves Dosa | Dosa Recipes”

Carrot Saaru | Carrot Rasam | Rasam Recipes

Mild, sweet & piping hot carrot saaru or rasam, a great accompaniment with steamed rice
03/19/2018 9:41:50 PM vindhyadesai

Saaru or rasams are simple and light especially after making a heavy meal for festivals like Ugadi. I am a big fan different kinds of saaru and one such easy one is carrot saaru. It will be great to incorporate vegetables into saaru, they give a distinct taste. Carrots are very versatile and they really blend in well in this carrot saaru a slightly carrot’y taste, a little sweetness and also has the healing properties of saaru.
Piping hot carrot saaru mixed with hot steamed rice and there’s nothing like it. Very comforting and soothing, makes you feel refreshed and satisfied after a heavy meal. I have added some additional spices like jeera and black pepper along with saarina pudi/rasam powder. These spices take the taste and goodness of carrot saaru to the next level. ... “Carrot Saaru | Carrot Rasam | Rasam Recipes”