Feb 4, 2022

Avarekayi Saaru / Avarekayi Rasam

Avarekayi Saaru  is a rasam variety made from nutritious and healthy Avarekaalu. Try it if you want something tangy and spicy accompaniment for rice. 


Ingredients:
1 cup Avarekayi
(cooked well)
1 tsp Jaggery
1/4 tsp Tamarind paste
Salt as per taste

For Grinding
2-3 tsp boiled kaalu
1/2-1 tsp Jeera
1/2 tsp kalamiri
1-2 tsp rasam pwd
1-2 green chilies.
3-4 tbsp Grated coconut, Fresh
 

For seasoning
1 tsp Mustard
1-2 tsp Ghee
1-2 strands Curry leaves
Hing-pinch
Turmeric-pinch


Method: Pressure cook the legumes well. Grind together the items mentioned under for grinding.  Keep it aside. Take a pan, add the ground paste. Add water and mix well. Let it boil for some time. Next add tamarind paste, jaggery and salt simmer for 10-15 mins. Season with the mustard, hing and curry leaves. Enjoy the Avarekayi saaru hot with rice.


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"Believe you can and you're halfway there."Theodore Roosevelt


Apr 4, 2017

Chakota Kadlekayi Huli / Mountain Spinach Sambhar

Chakota  Huli / Mountain Spinach Sambhar  is a healthy nutritious accompaniment for rice.You can enjoy with chapati too. A coconut spice blend with healthy greens and peanut a definite try in your kitchen. Peanut combined with Mountain Spinach leaves is nutritious gravy blended with vitamins and proteins. Simple yet tasty-southern delight. Spinach is a healthy immunity booster vegetable.

Chakota Kadlekayi Huli / Mountain Spinach Sambhar
Chakota Kadlekayi Huli / Mountain Spinach Sambhar

Ingredients



  • 2 cups chakota greens
  • (cleaned and chopped )
  • 1 cup yellow lentils/ Toor dal
  • 1/2 cup peanut
  • 2 tsp  sambhar pwd
  • 1 tsp tamarind paste
  • 2 tsp  jaggery powder
  • 4 cups water
  • salt to taste
  • 2-3 tbsp Coconut
Seasoning
  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • few curry leaves
  • Hing-pinch


Method- Pressure cook Toor dal and groundnut well.Cook greens in water for 10-15 mins.

Grind coconut and sambar powder and keep it aside. Next in a vessel, mix the dal, peanut and soppu, add tamarind paste, salt and the ground paste ,and mix well. Let it boil well for 10 mins,simmer, prepare the seasoning. Add it to the sambar,mix.Serve hot with rice or chapati with spoon of ghee.  Make sandige if you are having it with rice.




"If you can dream it, you can do it."Walt Disney

Feb 12, 2017

Alasande Kalu Soppu Huli

Alasande Kalu Soppu Huli is a healthy nutritious accompaniment for rice.You can enjoy with chapati too. A coconut spice blend with healthy greens and Black Eyed pea a must- try in your kitchen.

Alasande kalu / Chawli is a combined with Amaranth leaves is nutritious gravy blended with vitamins and proteins.Simple yet tasty-southern delight.

Ingredients
Alasande Kalu Soppu Huli   
  • Amaranth leaves / Dantina soppu– 1 cup
  • ( cleaned and chopped)
  • Chawli/Alasande Kalu-1/2 cup (cooked)
  • Toor dal-1/4 cup (cooked)
  • Sambar Pwd-2 tbsp 
  • Coconut-1/2 cup
  • Tamarind paste-1 tsp
  • Salt-for taste
  • Seasonings
  • Oil-1-2 tsp
  • Mustard seeds-1/2 tsp
  • Hing-pinch
  • Cury leaves-few
  • Turmeric pwd-pinch
  • Red chillies-1-2 (opt)

Method-  Pressure cook Toor dal and Alasande kalu well.Cook greens in water for 10-15 mins.

Grind coconut and sambar powder and keep it aside.
Next in a vessel,mix the dal,kalu and soppu ,add tamarind paste, salt and the ground paste ,and mix well.
Let it boil well for 10 mins,simmer , prepare the seasoning. Add it to the sambar, mix.
Serve Alasande Kalu Soppu Huli hot with rice or chapati with spoon of ghee.



"If you can dream it, you can do it."Walt Disney

Sep 11, 2016

Heserkalu Soppu Huli

Heserukalu Soppu Huli   is a healthy nutritious accompaniment for rice.You can enjoy with chapati too. A coconut spice blend with healthy greens and Green moong a must try in your kitchen. Heserukaalu is  Green Moong combined with Amarnath leaves is nutritious blended with vitamins and proteins. Simple yet tasty-southern delight.

Ingredients
  • Amaranth leaves / Dantina soppu– 1 cup
    hesarukalu dantina soppu sambar huli

      Heserukalu Soppu Huli 

  • ( cleaned and chopped)
  • Green Moong-1/2 cup (cooked)
  • Toor dal-1/2 cup (cooked)
  • Sambar Pwd-2 tbsp 
  • Coconut-1/2 cup
  • Tamarind paste-1 tsp
  • Salt-for taste

  • Seasonings
  • Oil-1-2 tsp
  • Mustard seeds-1/2 tsp
  • Hing-pinch
  • Cury leaves-few
  • Turmeric pwd-pinch
  • Red chillies-1-2 (opt)

Method-  Pressure cook Toor dal and green moong well. Cook greens in water for 10-15 mins.

Grind coconut and sambar powder and keep it aside.Next in a vessel,mix the dal,kadlekalu and soppu ,add tamarind paste, salt and the ground paste ,and mix well.Let it boil well for 10 mins,simmer , prepare the seasoning.Add it to the sambar,mix. Serve Heserukaalu Soppu Huli hot with rice or chapati
with spoon of ghee.






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"If you can dream it, you can do it."Walt Disney

Jun 7, 2016

Heerekayi Kootu

Heerekayi Kootu (Heerekai -Turai/Ridgegourd) is a traditional Madhwa South Indian gravy that can be enjoyed with hot rice or chapati. A spicy, healthy gravy.

Kootu is a lentil-vegetables based semi-gravy which is nutritious, protein rich and perfect with some hot rice and ghee and nice papads.

The whole experience is just heavenly!

Ingredients
Heerekayi Kootu

  Heerekayi Kootu

  • Heerekayi-1 cup finely chopped
  • Moong dal- 1/2  cup cooked
  • For grinding
  • Urad dal – 1 tbsp
  • Jeera – 1 tbsp
  • Pepper-10
  • Rice-1 tsp
  • Red chilies-5-6
  • Shredded coconut – 1/2 cup
  • Hing- 1 pinch
  • Seasoning
  • Oil-1-2tsp
  • Mustard-1/2 tsp
  • Jeera-1/2 tsp
  • Chana dal-1/2 tsp
  • Turmeric-pinch
  • Hing-pinch
  • Curry leaves-few
Method-
In a pan, add little oil fry well the urad dal, pepper, jeera, curry leaves,hing, red chilies later add the  coconut fry for 1-2 mins. 
Grind this roasted mixture by adding little water. 
Meanwhile , stir fry the veggies. 
Once done, add the cooked moong dal, the ground paste and allow to simmer for 5-10 mins. Add salt. Add the seasoning. 
Heat oil in kadai, add mustard,once done add jeera, chana dal, turmeric, hing, curry leaves. Add this to the kootu. 
Serve hot with chapati or enjoy with rice.


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Life is what happens while you are busy making other plans.
John Lennon 

Mar 1, 2016

Sihi Kumbalkayi Huli thovve / Sweet Pumpkin Curry

Huli Thovve is  another interesting traditional South Indian Curries that can be enjoyed with hot rice. A Karnataka speciality. This is made from Sweet Pumpkin/ ಸಿಹಿ ಕುಂಬಳಕಾಯಿ.

Spicy with freshly grounded spices and perfect !


Ingredients-
Huli Tovve
Sihi Kumbalkayi Huli thovve
  • Pumpkin -2 cups (diced sans skin)
  • Toor Dal- 1 cup
  • Turmeric Powder- pinch
  • Tamarind paste-1 tsp
  • Ghee/ Oil- 2 Tsp
  • Curry Leaves- few
  •  Mustard seeds- 1/2 Tsp
  • Hing- a Pinch
  • Jaggery- 1 Tsp
  • Salt- To taste
To Grind (after roasting)
  • Chana dal-1 tbsp
  • Urad dal-1tbsp
  •  Red chilies-3-4
  • Cinnamon-small piece
  • Jeera-1 tsp
  • Coriander seeds- 1 Tbsp
  • Fenugreek seeds- 1/4 tsp
  • coconut- 2 Tbsp
  • Curry leaves-few


Method- Wash and cook the pumpkin till soft.Cook the dal in pressure cooker.Next grind the items mentioned under to grind into a paste.In a vessel add the cooked dal, the cooked pumpkin and the ground paste.Next add tamarind paste, jaggery and salt  add water if req , simmer for 10-15 mins. Season with the mustard ,hing and curry leaves.Enjoy this Huli Thovve hot with rice and ghee.


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Life is what happens while you are busy making other plans.
John Lennon 

Nov 3, 2015

Beetroot Rasam

Beetroot Saaru is a simple rasam variety. Nutritious and healthy , try it if you want something tangy and spicy accompaniment for rice.Kids will love this soup /rasam it is colorful and tasty.


Ingredients:

                   Beetroot Saaru

1 cup Beetroot
(cooked well)
1 tsp Jaggery
1/4 tsp Tamarind paste
Salt as per taste

For Grinding
2-3 tsp Coriander seeds
1/2-1 tsp Jeera
1/2 tsp Kala miri
2-3 Dry red chillies
3-4 tbsp Grated coconut, Fresh
1/2 cup Beetroot (gives good color)

For seasoning
1 tsp Mustard
1-2 tsp Ghee
1-2 strands Curry leaves
Hing-pinch
Turmeric-pinch


Method: Pressure cook the beetroot well.Grind together the items mentioned under For Grinding.Keep it aside.Take a pan , add the ground paste to the remaining beetroot.Add water and mix well.Let it boil for some time.Next add tamarind paste, jaggery and salt simmer for 10-15 mins.Season with the mustard ,hing and curry leaves.Enjoy hot with rice.


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"Believe you can and you're halfway there."Theodore Roosevelt

Oct 12, 2015

Togari Kayi Saaru

Togari Kayi Saaru is a simple rasam variety made from fresh Togarikayi/ Green Pigeon Peas. ( Tuvar Dal - fresh version ) Nutritious and healthy , try it if you want something tangy and spicy accompaniment for rice. Togarikalu (in Kannada ) or  Tuvar Lilva is a bean variety  mostly available during winter season in India.


Togari Kayi Saaru 
Ingredients:
1 cup Fresh Togarikayi /Pigeon Peas
(cooked well)
1 tsp Jaggery
1/4 tsp Tamarind paste
Salt as per taste

For Grinding
2-3 tsp Coriander seeds
1/2-1 tsp Jeera
1/2 tsp Kala miri
2-3 Dry red chillies
3-4 tbsp Grated coconut, Fresh
1 Onion chopped
1 tomato chopped

For seasoning
1 tsp Mustard
1-2 tsp Ghee
1-2 strands Curry leaves
Hing-pinch
Turmeric-pinch


Method:  Pressure cook the legumes well.Grind together the items mentioned under For Grinding.
Keep it aside. Take a pan , add the ground paste to the legumes.
Add water and mix well. Let it boil for some time.
Next add tamarind paste, jaggery and salt simmer for 10-15 mins. 
Season with the mustard ,hing and curry leaves. 
Enjoy Togari Kayi Saaru hot with rice.


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"Believe you can and you're halfway there."Theodore Roosevelt

May 13, 2015

Pineapple Gojju

Pineapple Gojju  is a yummy, tangy and tasty side dish / gravy for hot chapatis or rice. Pineapple gojju is an all time traditional favorite dish of Karnataka, a must during festivals ! Enjoy! 

(gojju is a kannada word for a sweet n spicy tangy gravy)

              Pineapple Gojju 


Ingredients

  1. 1 cup Pineapples (chopped)
  2. 1/2 tsp mustard
  3. 1/2 tsp jeera
  4. 1/2 tsp chana dal
  5. 1/2 tsp urad dal
  6. Hing-pinch
  7. Turmeric-pinch
  8. Curry leaves-few
  9. 1 tbsp Rasam pwd 
  10. 1-2 tbsp gojju pwd
  11. 2-3 tsp jaggery
  12. 2 tbsp tamarind juice
  13. 1-2 tsp Dry coconut grated
  14. Salt to taste


Method- Cook chopped pineapple in water for 10 mins. Next in a kadai, heat oil in a pan and add mustard,chana dal, urad dal, hing, turmeric pwd, curry leaves once done add  pineapple and fry. Next add Rasam (Saaru) powder and Gojju pwd, tamarind paste, jaggery, salt, water and mix well.  Cook for 5-10 minutes, keep stirring in between till the gravy thickens. Add dry coconut and mix
Serve Pineapple Gojju hot with chapati / akki rotti.


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May 9, 2015

KadleKaalu Masala Gravy

KadleKaalu Masala Gravy is a easy gravy for your chapati or rice.A blend of coconut with masala the gravy is tasty and spicy . Chana is Brown Chickpea , a legume variety , healthy and rich in proteins,gluten free and vegan delight.

Ingredients
KadleKaalu Masala Gravy

                        KadleKaalu Masala Gravy

  • 1 cup boiled Kala Chana(kadle)
  • Salt-taste
  • Water
  • Sambhar pwd-2 tbsp
  • Coconut-1/4 cup grated
  • Onion-1/2 cup chopped
  • Tomato-1/4 cup chopped 
Seasoning:
  • 1 tsp oil
  • 1 tsp mustard seeds 
  • 1/2 tsp jeera
  • 1/2 tsp channa dal
  • 1/2 tsp urad dal
  • hing -pinch
  • curry leaves-few
  • Method :  Cook the chana well. Grind grated coconut ,onion with sambar pwd . Next in a vessel , add the cooked channa  add the ground paste and mix. Add salt, chopped tomato  and mix well. Cook on low heat for 5-10 mins. Heat oil in a pan,add the seasoning items , once done add to the sabzi. Garnish with coriander leaves.
    Serve hot with white rice or chapati.


"The more you like yourself, the less you are like anyone else, which makes you unique." Walt Disney


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Apr 7, 2015

Kadalekalu Soppu Huli

Kabul Kadalekalu Soppu Huli is a healthy nutritious accompaniment for rice.You can enjoy with chapati too. A coconut spice blend with healthy greens and chick peas a must try in your kitchen. Simple yet tasty-southern delight.

Ingredients
  • Amaranth leaves / Dantina soppu – 1 cup
    Kadalekalu Soppu Huli 
  • ( cleaned and chopped)
  • Kabul kadle-1/2 cup (cooked)
  • Toor dal-1/2 cup (cooked)
  • Sambar Pwd-2 tbsp 
  • Coconut-1/2 cup
  • Tamarind paste-1 tsp
  • Salt-for taste
  • Seasonings
  • Oil-1-2 tsp
  • Mustard seeds-1/2 tsp
  • Hing-pinch
  • Cury leaves-few
  • Turmeric pwd-pinch
  • Red chillies-1-2 (opt)

Method-  Pressure cook Toor dal and Kabul kadle well. Cook greens in water for 10-15 mins.
Grind coconut and sambar powder and keep it aside. Next in a vessel, mix the dal, kadlekalu and soppu , add tamarind paste, salt and the ground paste , and mix well. Let it boil well for 10 mins, simmer , prepare the seasoning. Add it to the sambar, mix. 
Serve Kadalekalu Soppu Huli hot with rice or chapati with spoon of ghee.


"If you can dream it, you can do it."Walt Disney

Feb 2, 2015

Moong Rasam / Hesarukalu Saaru

Hesarukalu Saaru is a simple rasam variety made from Moong / Greengram -Nutritious and healthy , try it if you want something tangy and spicy accompaniment for rice.Enjoy hot as soup as well.


Moong Rasam, Hesarukalu Saaru
Moong Rasam / Hesarukalu Saaru
Ingredients:
  • 1 cup Hesarukalu / Green Moong
  • (cooked well)
  • 1 tsp Jaggery
  • 1/4 tsp Tamarind paste
  • Salt as per taste

For Grinding
  • 2-3 tsp Coriander seeds
  • 1/2 tsp Jeera
  • 1-2 Kala miri
  • 2-3 Dry red chillies
  • 3-4 tbsp Grated coconut, Fresh
  • 1 tomato chopped

For seasoning
  • 1 tsp Mustard
  • 1-2 tsp Ghee
  • 1-2 strands Curry leaves
  • Hing-pinch
  • Turmeric-pinch


Method: Pressure cook the legumes well.Grind together the items mentioned under For Grinding.Keep it aside.Take a pan , add the ground paste to the cooked Moong.Add water and mix well.Let it boil for some time.Next add tamarind paste, jaggery and salt ,simmer for 10-15 mins.Season with the mustard ,hing and curry leaves.Enjoy Hesarukalu Saaru hot with rice.


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"Believe you can and you're halfway there."Theodore Roosevelt

Nov 2, 2014

Menthya Hittu Gojju

Menthya Hittu Gojju is an easy side dish for rice, if you are bored with normal sambhar or Rasam. Try this tangy and spicy gojju.



Ingredients:

  • 1-1/2 tbsp. Menthya Hittu pwd
  • 2 tsp. tamarind juice
  • 1/2 tbsp gur / jaggery
  • Salt to taste
  • Water

  • For Seasoning:
    • 1 tbsp. oil
    • 1/2 tsp. mustard seeds
    • Hing-pinch
    • Curry leaves-few
    • Red chili-1
menthya hittu gojju
Menthya Hittu Gojju

Method: In a bowl, combine all the items 
mentioned in ingredients with 1 cup of water 
and mix well.
Heat the oil in a pan, prepare seasonings , 

once done add to  the gojju mix and mix well.
Serve Menthya Hittu Gojju with chapati/rice.

(You get readymade Menthya Hittu 

at condiment stores or make it at home)



Do check for other easy breakfast recipes 
Sevai Upma, Tomato Avalakki, Gojju Avalakki.


"In the end, it's not the years in 

your life that count. 
It's the life in your years."Abraham Lincoln 


Jun 11, 2014

Sihi Kumbalkai Kootu/Sweet Pumkin curry

Sihi Kumbalakai Kootu is yummy tasty curry that can be enjoyed with hot rice or chapati as well. A bit of sweet , spicy and tangy all in one curry. Sihi Kumbalakai or Sweet Pumkin/ ಸಿಹಿ ಕುಂಬಳಕಾಯಿ is called as Kaddu in Hindi. Kootu is a lentil-vegetables based semi-gravy which is  nutritious, protein rich and  perfect with some hot rice and ghee and nice papads. The whole experience is just awesome! A must try in winter months..



Sihi Kumbalakai Kootu,kaddu sabzi
Sihi Kumbalkayi Kootu
Ingredients:

1 cup Sweet pumpkin
(deseeded and diced )
1 tsp Jaggery
1/4 tsp Tamarind paste
Salt as per taste


For Grinding


2-3 tsp Coriander seeds
1/2-1 tsp Jeera
1-2 Kala miri
2-3 Dry red chillies
3-4 tbsp Grated coconut, Fresh

For seasoning

1 tsp Mustard
1-2 tsp Ghee
1-2 strands Curry leaves
Hing-pinch
Turmeric-pinch


Method: 

Wash and cook the pumpkin till soft. Next grind the items mentioned under to grind into a paste. Add it to the cooked pumpkin. Next add tamarind paste, jaggery and salt  add water if req, simmer for 10-15 mins. Season with the mustard ,hing and curry leaves. Enjoy this kootu hot with rice.




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"Believe you can and you're halfway there."Theodore Roosevelt

Jun 6, 2014

Bendekayi Gojju

Bendekayi Gojju (Gojju -Kannada-word for Tamarind based curry) is delicious ,spicy gravy of stir fried Bhindi  (Ladies finger or okra ) with tangy tamarind. Enjoy with chapati. Gojju is a traditional dish in South Indian homes. Bendekai Kayirasa is healthy and tasty, an easy substitute for the normal palyas or sabjis.

Ingredients
Bendekayi Gojju,Bhendi curry,okra fry
Bendekayi Gojju
  1. Bendekai-1 cup (finely chopped)
  2. Oil-2 tspn
  3. Mustard – 1/2 tspn
  4. Jeera-1/2 tspn
  5. Chana dal-1 tsp
  6. Urad Dal-1 tsp
  7. Hing-pinch
  8. Turmeric pwd-1/2 tsp
  9. Tamrind juice-1-2 tbsp
  10. Curry leaves few
  11. Rasam pwd-1-2 tbsp
  12. Gojju pwd-1tbsp
  13. Jaggery-1 tsp
  14. Dry coconut-1-2 tsp
  15. Salt to taste
Method-In a kadai, add oil and fry bhindi well. Keep it aside. Next heat oil in a pan and add mustard,chana dal,urad dal ,hing,turmeric pwd,curry leaves once done add Rasam (Saaru) powder,gojju pwd ,tamarind juice,jaggery,salt,water and mix well . Add fried bhindi and mix well. Cook for 2 – 3 minutes till the gravy thickens. Add dry coconut and mix
Serve Bendekayi Gojju  hot with chapati or rice.




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Jun 5, 2014

Hurali Saaru / Kulith Rasam

Hurali Saaru (ಹುರಳಿ ಸಾರು ) is a simple rasam variety made from Kulith / Horsegram . Nutritious and healthy, try it if you want something tangy and spicy accompaniment for rice. Enjoy hot as soup as well.


Ingredients:
1 cup Hurali/ Horse gram 
Hurali Saaru

(cooked well)
1 tsp Jaggery
1/4 tsp Tamarind paste
Salt as per taste

For Grinding
2-3 tsp Coriander seeds
1/2-1 tsp Jeera
1/2 tsp Kala miri
2-3 Dry red chillies
3-4 tbsp Grated coconut, Fresh

For seasoning
1 tsp Mustard
1-2 tsp Ghee
1-2 strands Curry leaves
Hing-pinch
Turmeric-pinch


Method: Pressure cook the legumes well.Grind together the items mentioned under for grinding. Keep it aside. Take a pan, add the ground paste to the Hurali. Add water and mix well.Let it boil for some time.Next add tamarind paste, jaggery and salt simmer for 10-15 mins.Season with the mustard ,hing and curry leaves. Enjoy the Kulith Rasam / Hurali Saaru hot with rice.


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"Believe you can and you're halfway there."Theodore Roosevelt


Jan 17, 2014

Seemebadnekai Kootu

Seemebadnekai Kootu (chowchow/Chayote) is a delicious and spicy gravy that can be enjoyed with rice or chapati. Blended with special spices, it tastes yummy. Mostly made as part of  traditional Madhwa food platter.

 Kootu is a lentil-vegetables based semi-gravy which is  nutritious, protein rich and  perfect with some hot rice and ghee and nice papads. The whole experience is just heavenly!


Seemebadnekayi Kootu
Ingredients:
Seemebadnekayi - 2 cups (diced and boiled)
Tamarind paste-1/2 tsp
Oil - 2 teaspoons


Seasoning
Curry Leaves -few
Mustard Seeds - 1 teaspoon
Hing-pinch
Turmeric-pinch

To grind
Urad dal-1-2 tsp
Dry Red Chillies -5-6
Rice-1/2 tsp
Pepper-10 
Coconut - 3-4 tbsp (shredded)

Method-In a kadai, heat oil add urad dal, rice, pepper corns and red chillies and fry well. Next add shredded coconut and fry for a 1-2 mins. Grind the mixture into a fine paste.

Next in a pan,boil the vegetables till done. Add tamarind paste and the ground mix. Mix well and simmer on low heat. Add salt and mix well. Next prepare the seasoning with all the items mentioned. Add it to the gravy. Enjoy this sihi kootu hot with rice or chapatis.



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Please do check other interesting accompaniment for Indian Breads under "South Indian Side Dishes"


"All things are difficult before they are easy."Thomas Fuller 

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