Cabbage Kootu

Cabbage Kootu is a South Indian gravy blended with Indian spices.It  can be enjoyed with hot rice or chapati. Green Cabbage is one vegetable that is always available and surplus at everyone's home and we can make variety of dishes with cabbage.

Cabbage Kootu

Ingredients

• Cabbage-1 cup (shredded)
• Moong dal- 1 cup cooked
• For grinding
• Urad dal – 1 tbsp
• Jeera/cumin seeds – 1 tbsp
• Pepper-10
• Rice-1 tsp
• Red chillies-3-4
• 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 cabbage.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 Cabbage Kootu hot with chapati or enjoy with rice.

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Age is an issue of mind over matter. If you don't mind, it doesn't matter.Mark Twain 

PadavalaKayi Kootu

Padavalakayi Kootu (-parval/snakegourd/ ಪಡವಲಕಾಯಿ ) is a traditional South Indian gravy that  can be enjoyed with hot rice or chapati. A spicy, healthy gravy.

Ingredients

PadavalaKayi Kootu 

• Padavalkayi-1 finely chopped (snakegourd)
• Moong dal- 1 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 snakegourd. 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 

Cabbage Carrot Stirfry Sabzi / Cabbage Carrot Stirfry

Cabbage Carrot Stirfry is the simple green cabbage with carrot blended in South Indian style seasoning, with the flavor of coconut it tastes delicious. A yummy colourful and healthy combination for chapati.

Cabbage Carrot Stirfry 

Ingredients:

• 1  cup  Cabbage(shredded)
• 1 cup carrot(shredded)
• 2-3 Tbsp shredded Coconut
• 4-5 green chillies chopped
• 1 Tbsp Lime juice
• Salt to taste

Seasoning 

• 1/2 tsp mustard
• 1/2 tsp jeera
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1 Tbsp Oil
• Turmeric-pinch
• Hing-pinch
• Curry leaves-few

Method: Heat oil in a pan. Add the items in seasoning, once done, add the shredded vegetables and fry for few mins. Add salt. Cover and cook on low flame. Once done, add grated coconut, lemon juice Mix well. Serve Cabbage Carrot Stir-fry hot with rasam rice or chapati.




(Green Cabbage is one vegetable that is always available and surplus at everyone's home. Don't forget to check other recipes under "Cabbage"-Ingredients Search)


"The best thing about the future is that it comes one day at a time".Abraham Lincoln 

Cucumber Sabzi / Southekai Palya

Cucumber Sabzi or Southekai Palya is easy and quick sidedish for chapati or rice, blended in South Indian style seasoning, with the flavor of coconut it tastes delicious.

Cucumber Sabzi / Southekai Palya

Ingredients:

• 1  Cucumber
• 2-3 Tbsp shredded Coconut
• 4-5 green chillies chopped
• Salt to taste

Seasoning 

• 1/2 tsp mustard
• 1/2 tsp jeera
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1 Tbsp Oil
• Turmeric-pinch
• Hing-pinch
• Curry leaves-few

Method: Heat oil in a pan. Add the items in seasoning, once done, add the chopped vegetables and fry for few mins.  Add salt. Cover and cook on low flame. Once done, add grated coconut . Mix well. Serve hot with rasam rice or chapati.

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“ I can pardon everybody’s mistakes except my own. ”— Marcus Cato

Capsicum Gojju

Capsicum Gojju (Kannada-word for Tamarind based curry) is delicious ,spicy gravy of Shimla Mirch (Bell Pepper) cooked with tangy tamarind. Enjoy with chapati. It's traditional dish in South Indian homes.

Capsicum Gojju

Ingredients

1. Capsicum-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. Tamarind juice-1-2 tsp
10. Curry leaves few
11. Rasam pwd-1-2 tbsp
12. Jaggery-1 tsp
13. Dry coconut-1-2 tsp
14. Salt to taste

Method-In a kadai, Add oil and fry capsicum 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, tamarind juice, jaggery, salt, water and mix well .Add capsicum and mix well. Cook for 2 – 3 minutes till the gravy thickens. Add dry coconut and mix . Serve Capiscum Gojju hot with chapati.


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"Wherever you go, go with all your heart." Confucius

Green Beans Sabzi version II / Hurlikayi Palya version II

Green Beans Sabzi / Hurlikayi palya (french beans stir fry) can be made in various ways.Adding coconut to it increases its taste.Enjoy this variety.

Ingredients:

Hurlikayi Palya

• Green beans (Hurlikayi)-11/2 cup
• (finely chopped)
• Green chillies-5-6
• Coconut-3-4 tbsp
• Coriander leaves-few
• Salt for taste
• Sugar-pinch(opt)
• For Seasoning : 
• Mustard-1/2 tsp
• Jeera-1/2 tsp
• Hing-pinch
• Chana dal-1/2 tsp
• urad dal-1/2 tsp
• Curry leaves-few
• Turmeric-pinch

Method: Grind coconut,chillies,coriander leaves in a blender,set it aside.Heat oil in a pan,add the items in seasoning ,once done ,add the beans and fry for 2-3 mins.Cover and cook on low heat,keep stirring in between.Once the beans are done,add the ground mix ,salt,sugar and mix well and fry for 2-3 mins.Serve hot with chapati or rasam rice.

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Aloo Masala Palya / Aloo Masala Sabzi

Aloo Masala Palya / Aloo Masala Sabzi is made from simple potatoes blended in Bhath masala powder - a South Indian variety.

Tasty, spicy and delicious.

Aloo Masala Palya

Ingredients

• 3 big Potatoes, boiled
• 1/2 tsp Mustard
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1/2 tsp jeera
• Hing-pinch
• Turmeric-pinch
• 2-3 tsp Bhath pwd
• Few Corianderleaves
• Few Curry leaves
• 2 tbsp Oil
• Salt to taste
• Roasted cashews(opt)

Method: Mash the boiled potatoes. Heat Oil in pan, add mustard, chanadal, uraddal, jeera ,hing ,tumeric, curry leaves, and fry for some time. Add the masala pwd in the oil, next add the boiled potatoes and mix. Add salt and mix well, fry for some time till the bhath pwd coats on the potatoes. Garnish with coriander leaves. Add coconut if req. Serve hot with chapati or rasam rice.

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“Life is a great big canvas, and you should throw all the paint you can on it.”Danny Kate

Tomato Palya / Tomato Sabzi

Tomato Palya

Tomato Palya / Tomato Sabzi is easy to prepare.Use it as accompaniment for chapatis or puris/parathas.A nice blend of spice and tanginess.

Ingredients 3 Tomatoes (finely chopped)  1-2 Green chilies  1 tbsp Oil   1/2 tsp Mustard  1/2 tsp jeera  1/2 tsp chana dal   1/2 urad dal 1 tsp Bhath Pwd 1/2 tsp Dhania Jeera Pwd   Hing-pinch  Turmeric-pinch 1/4 tsp Sugar  Salt (to taste) Curry leaves-few

Method-Heat Oil in pan,add mustard,chanadal,uraddal,hing,tumeric,curry leaves,chilies and fry for some time.Add chopped tomatoes and  fry well.Once done add salt ,masala pwds and mix well , fry for some time.Serve hot with chapati/puris .

"I may be no better, but at least I am different."Jean-Jacques Rousseau

Hurlikayi Matodi Palya / Green Beans Palya with lentils

Hurlikayi Matodi Palya /Matwadi palya (Green beans with lentils) is a South Indian speciality. A side dish for chapati made  with a ground mix of lentils (chana dal) coconut and spices.

It is tasty and spicy.

Ingredients-

Hurlikayi Matodi Palya

Green Beans / Hurlikayi-1 cup finely chopped

Channa Daal- 1/2 cup  (soaked)

Fresh grated Coconut- 2 Tbsp

Red Chilies- 6-8

Jeera/Cumin- 1 Tsp

Mustard- 1/2 Tsp

Chana dal-1/2 tsp

Urad Dal-1/2 tsp

Curry leaves- few

Turmeric Powder- pinch

Hing-pinch

Salt- to taste

Oil- 3 Tbsp

Method-In a kadai,heat oil,add mustard,jeera,once done ,add chana dal,urad dal,hing,curry leaves,turmeric ,saute once done, add the green beans and fry well.Meanwhile grind the Channa Daal, coconut, chilies, jeera, hing in a blender to make a course paste.Once the beans are done,add the ground paste and mix well,simmer on low heat ,keep stirring in between till the sabzi/palya is dry and blended well.

Serve this matodi palya / paruppu usli hot with chapati or rasam rice.

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"Plans are only good intentions unless they immediately degenerate into hard work".Peter Drucker

Aloo Matar Sabzi / Peas Potato Palya

Aloo Matar Sabzi (Peas Potato palya) a delicious combination prepared in-South Indian style with coconut and chillies.Simple and tasty.Enjoy with Chapati or Pooris.

Aloo Matar Sabzi / Peas Potato Palya

Ingredients

2 Potatoes, boiled
1 onion finely chopped
1/2 cup peas steamed

1 tsp Mustard

1/2 tsp chana dal

1/2 tsp urad dal

Hing-pinch

½ tsp Turmeric

5-6 Green Chillies, chopped

Few Corianderleaves

Few Curry leaves
Grated coconut-2 tbsp

Lemon juice

2 tbsp Oil

Salt to taste

Method: Mash the boiled potatoes.Heat Oil in pan,add mustard,chanadal,uraddal,hing,tumeric,curry leaves,chilies and fry for some time.Add onions and peas and fry well.Next add mashed potatoes,salt and mix well , fry for some time.Garnish with corainder leaves and lemon juice and coconut .Serve hot with chapati/puris .

“The more that you read, the more things you will know. The more that you learn, the more places you'll go.”  Dr. Seuss

Bhendi fry / Okra fry

Bhendi Fry/Okra fry

Bhendi fry or Okra fry is simple and easy vegetable ,crispy and tasty too.

Ingredients:

• 1 cup Bhindi/ Okra 
• (finely chopped)
• Seasoning
• Oil-2tbsp
• 1/2 tsp Mustard
• 1/2 tsp Jeera
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• Hing-pinch
• Turmeric-pinch
• Green chillies-5-6 finely chopped
• Curry leaves-few
• Salt-taste

Method -In a pan ,heat oil,prepare the seasoning-add the items -mustard,jeera,chana dal,urad dal,hing,curry leaves,chillies once done,add the vegetable and fry well till crisp.Add salt and mix well.Serve hot with chapati or rasam rice.

(the vegetable has to be fried well for better crunchy taste,you can add masala pwds i/o greenchillies)

Cabbage Palya (Pata Gobi Sabzi)

Cabbage Palya (Pata Gobi Sabzi) is the simple green cabbage blended in South Indian style seasoning, with the flavor of coconut it tastes delicious.

Ingredients:
1  cup  Cabbage(chopped)

Cabbage Palya(Pata Gobi Sabzi)

2-3 Tbsp shredded Coconut
4-5 green chilies chopped
1 Tbsp Lime juice
Salt to taste

Seasoning 
1/2 tsp mustard
1/2 tsp jeera
1/2 tsp chana dal
1/2 tsp urad dal
1 Tbsp Oil
Turmeric-pinch
Hing-pinch

Curry leaves-few

Method:  Heat oil in a pan. Add the items in seasoning ,once done, add the chopped vegetables and fry for few mins. Add salt. Cover and cook on low flame. Once done, add grated coconut, lemon juice Mix well. Serve Cabbage Palya (Pata Gobi Sabzi) hot with rasam rice or chapati.

(Green Cabbage is one vegetable that is always available and surplus at everyone's home. Don't forget to check other recipes under "Cabbage"-Ingredients Search)

"A smile is a facelift that's in everyone's price range!" Tom Wilson

Hurlikayi Carrot Palya / Green Beans Carrot Sabzi

Hurlikayi Carrot Palya (Green Beans with Carrot) , a wonderful combination of the two veggies making it a colourful and tasty side dish for chapati.Very easy to prepare.The dash of coconut makes it more delicious.Enjoy!

Ingredients:
1  cup  Green Beans(hurlikayi) &

Hurlikayi Carrot Palya / Green Beans Carrot Sabzi

1 cup Carrots
(chopped)
2-3 Tbsp shredded Coconut
4-5 green chillies chopped
1 Tbsp Lime juice
Salt to taste

Seasoning 
1/2 tsp mustard
1/2 tsp jeera
1/2 tsp chana dal
1/2 tsp urad dal
1 Tbsp Oil
Turmeric-pinch
Hing-pinch

Curry leaves

Method:Heat oil in a pan. Add the items in seasoning ,once done,add the chopped vegetables and fry for few mins Add salt. Cover and cook on low flame.Once done, add grated coconut ,lemon juice Mix well.Serve hot with rasam rice or chapati.

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"The purpose of our lives is to be happy."Dalai Lama 

Tomato Onion palya / Tomato Onion sabzi

Tomato Onion palya / Tomato Onion sabzi

Tomato Onion palya / Tomato Onion sabzi is very simple and easy to prepare. Delicious, tangy and spicy to taste. Enjoy as side dish with chapati.

Ingredients

• Tomatoes  2 chopped
• Onion        1 chopped
• Sugar     1/4 tsp (opt)
• Sambhar Pwd-2-3 tbsp
• Salt-for taste

Seasoning

• Oil                  2 tbsp
• Green Chillies  1-2 chopped
• Mustard                1/4  tsp 
• Jeera        1/4 tsp
• Channa Dal   1tsp
• Urad dal  1tsp
• Curry leaves   few
• Hing-pinch

Method:

In a kadai, heat oil, prepare the seasoning ,add mustard, hing, jeera, once they splutter add chana dal, urad dal, curry leaves, green chillies, saute for 1-2 mins.

Next add onion and fry well, add tomatoes and stir till the tomatoes become soft.

Add salt, masala pwd, sugar and mix well. 

Serve Tomato Onion palya hot with chapatis.


"Don't limit a child to your own learning, for he was born in another time."Rabindranath Tagore 

Heerekayi Palya

Heerekayi Palya (Ridge Gourd / Turai sabzi ) is simple and easy to prepare. Enjoy with Chapati or rice. This is the tasty South Indian version with coconut and no onion.

Heerekayi Palya

Ingredients

• Heerekayi/ Ridge Gourd  -1 cup
• (peeled and chopped)
• Oil-2 tbsp
• Bhath pwd-2 tbsp
• Mustard    1/4 tsp
• Jeera- 1/2 tsp 
• Turmeric -pinch
• Hing pinch
• Chana dal-1/2 tsp
• Urad dal-1/2 tsp
• Curry leaves-few
• Salt to taste
• Grated coconut-2 tbsp

Method:In a pan,heat oil ,add mustard seeds,chana dal,urad dal,hing,curry leaves,turmeric. Next add the chopped Ridge gourd ,and fry well till done. Next add salt,masala pwd and mix well. Add the grated coconut
mix and serve hot with chapati or rice.

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Gorikayi Matodi Palya

Gorikayi Matodi Palya

Gorikayi Matodi Palya /Matwadi palya (clusterbeans) is a South Indian speciality .A sabzi of simple gavar/guar with a mix of lentils (chana dal) coconut and spices.It is tasty and spicy.

Ingredients:

Gorikayi/cluster beans-1 cup

 finely chopped

(cleaned and washed)

Channa dal - 1 cup
Grated coconut - 1/4 cup
Green Chillies -5-6
Ginger grated- 1 tsp
Jeera-1 tsp
Salt to taste
Coriander leaves few (opt)

For seasoning:
Oil- 2-3 tbsp
Mustard seeds-1/2 tsp
Urad dal -1/2 tsp
Chana dal-1/2 tsp
Hing-a pinch
Turmeric -1/4 tsp
Red Chillies-1-2
Curry leaves-3-4

Method: Soak the channadal for 2 -3 hours along with jeera.Drain the water.Grind it along with coconut,ginger,chillies .Add  very less water for grinding.The mix should be coarse.Meanwhile heat oil in a pan and add all the items in the seasonings,add the gorikayi/cluster beans and mix.Cover it with a lid.Once the vegetable is done add the ground paste,salt and mix well.Let it cook on low heat for 10-15 mins.Keep stirring in between.Garnish with coriander leaves.Serve this matodi palya / paruppu usli hot with plain white rice or chapati.


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"The art of being wise is the art of knowing what to overlook."
William James 

Kabul Kadale Alu gravy

Kabul Kadale Alu gravy (Chana/Chikpeas and potatoes gravy) is a spicy gravy blended with tomato onion mix.

Kabul Chana is Chickpea , a legume variety, healthy and rich in proteins. Healthy food for kids as well.

         Kabul Kadale Alu gravy

Ingredients
Kabuli Chana-1 cup cooked
Potatoes-1 boiled and mashed
Onion-2 finely chopped
Tomatoes -2 finely chopped
Ginger & garlic paste-1/2 tsp
Red chili pwd-1 tsp
Green chillies-1-2
Dhania Jeera pwd-1 tsp
Turmeric-pinch
Garam masala -1/2 tsp
Mustard-1/2 tsp
Curry leaves-few
Hing- pinch
Salt-for taste
Oil-2 tbsp

Method- In a kadai,heat oil, add onions and sauté well, 

next add ginger- garlic paste, chillies and sauté , add the tomatoes and cook till soft. 

Next add all masala pwds and mix well.

Add the cooked chanas, potatoes and mix well.
Add salt and cook on low heat till the gravy blends well.
Prepare seasoning with mustard, curry leaves, and hing add to the gravy.
Serve Kabul Kadale Alu gravy  hot with chapati or rice.


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"You don't choose your family. They are God's gift to you, as you are to them."Desmond Tutu 

Beetroot Palya

Beetroot Palya

Beetroot Palya /Beetroot Stir fry (South Indian variety ) is simple and easy to prepare. Very healthy, colorful since it is sweet in taste kids will love it.

Ingredients:

• 2 beetroots, finely chopped
• 5-6 Green chillies
• 1-2 tbsp coconut shreds
• salt to taste
• oil, 
• 1/2 tsp Mustard
• 1/2 tsp Chana Dal
• 1/2 Urad dal
• 1/2 tsp Jeera
•  Few curry leaves
• Hing Pinch

Method: Cook the beetroot in pressure cooker. Keep aside. In a pan, heat oil and add mustard,chana dal,urad dal,hing,green chillies,curry leaves and fry well.

Once done, add the boiled beetroots, add salt and mix well. Fry it for 2-3 min on low flame. Garnish with coconut and serve this Beetroot poriyal hot with rasam rice or chapati.

(you can add more grated coconut if req)


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"Action is the foundational key to all success."Pablo Picasso

Stir fried Carrots

Stir fried Carrots is healthy and colorful side dish for chapati or rice. Its quick and easy to prepare. Kids will also love it.You can prepare in different ways ,this one is  the South Indian Variety with coconut. Stir fried Carrots Ingredients: 2 cups chopped Carrots 1 tbsp. oil 1/2 tsp. mustard 1 tsp. chana dal 1 tsp. urad dal 2-3 green chillies Hing-pinch 1 spring curry leaves 2 tbsp. grated, coconut Salt to taste 1 tsp dhania jeera pwd 1/4 tsp pepper pwd

Method:Heat oil in a kadai.Add mustard, allow to splutter,  add chana dal,urad dal, green chillies,hing. Fry till light brown, then add curry leaves, carrot,  sauté till carrots are done.  Add  grated coconut, salt,masala pwd and mix well. Serve hot with Chapatis / Rasam Rice.

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"Storm makes trees take deeper roots"-Dolly Parton

Masala Peas

Green Peas Masala or Masala Peas is a delicious side dish for Indian breads.A blend of spices with coconut added to Green Peas gives a delectable taste.

Ingredients

Masala Peas

Peas : 1 Cup Steamed

Green chillies : 4-5 

Ginger : Small piece

Few fresh Coriander Leaves

Cloves : 1-2

Grated Coconut -2 tbsp

Puttani-1 tbsp (hurikadle)

Salt : To taste.

Oil : 1 Tsp

Jeera : 1 Tsp

Seasoning

Chana dal-1 tsp

Urad dal-1 tsp

Mustard-1 tsp

Hing-Pinch
Tumeric pwd-pinch

Curry leaves

Roasted Cashews

Method : Grind coriander leaves, coconut, green chillies, ginger, cloves, puttani seeds and 1/2 spoon of jeera with little water.Heat oil in a pan,add the items in seasoning,once done,add the the ground mix,add the steamed peas,salt and mix well.Let it cook on simmer for 3-4 mins.Keep stirring.Add water if required.Serve hot with chapatis or poori.

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