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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Bhendi fry Version II / Okra fry

Bhendi fry or Okra fry is simple and easy vegetable ,crispy and tasty too.This is South Indian version with coconut.

Ingredients:

Bhendi fry Version II / Okra fry

• 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
• Bhath pwd-1-2 tbsp
• Curry leaves-few
• Salt-taste
• Fresh coconut-2tbsp

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

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“Knowing yourself is the beginning of all wisdom.” ― Aristotle

Tondekayi Palya

Tondekayi Palya is a delicious combination for Indian breads.Enjoy this south Indian version of Tendli /Tindora or Ivy Gourd sabzi .Yummy and tasty you will love it.

Ingredients

1 cup sliced Tendli
1/2 tsp cumin seed 
1/2 tsp mustard
1/2 tsp chana dal
1/2 tsp urad dal
Hing pinch
Green chillies-2-3
1 tsp turmeric powder /haldi
Grated coconut-1/4 cup
few coriander leaves (finely chopped) 
1-2 tbsp Oil
Salt 

• Method-Heat oil in a pan. Add cumin and mustard,chana dal,urad dal ,hing,haldi,add green chilies and fry till done .Next add tendli and sauté for some time or till done.Next add salt and mix well.Garnish  with freshly grated coconut and coriander leaves and serve this Ivy Gourd Stir fry hot with chapati or enjoy with rasam rice.

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“Knowing yourself is the beginning of all wisdom.” ― Aristotle

Green Pigeon Peas Curry / Togarikalu Curry

Togarikalu Curry

Green Pigeon Peas is a healthy nutritious side dish for chapati or rice. 

Togarikalu (in Kannada ) or  Tuvar Lilva is a bean variety  mostly available during winter season in India.This curry is tomato onion based.

Ingredients

• Togarikalu– 1 cup
• (cooked )
• Tomatoes-1 cup (chopped)
• Onion-1 cup (chopped)
• Ginger garlic paste-1/2 tsp
• Dhania Jeera pwd-1/2 tsp
• Sambar Pwd-2 tsp 
• Oil-1-2 tsp
• Salt-for taste
• Cumin seeds -1/2 tsp
• Coriander leaves-few

Method-

In a pan,heat oil in a pan, add cumin seeds add onions and sauté well.

Next add ginger garlic paste,chillies and fry for 1-2 mins.

Next add chopped tomatoes,and fry till mushy.

Next add the masala pwds and fry. 

Add the cooked togarikalu and mix.

Add  about 1/2 cup water and stir well.

Simmer on low heat for 10-15 mins till the gravy blends well.

Serve hot with peas pulao or chapati.

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"Autumn is a second spring when every leaf is a flower."
Albert Camus 

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

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

Seemebadnekai Palya Ver 2

             Seemebadnekai Palya

Seemebadnekai Palya(Chow Chow Sabzi) ಸೀಮೆ ಬದನೇಕಾಯಿ ಪಲ್ಯ is the simple sabzi blended in South Indian style seasoning , with the flavor of coconut and spices , it tastes yummy.Enjoy (Chow Chow is known as Chayote in English)

Ingredients:
1  cup Seemebadnekai Chopped
3-4 Tbsp shredded Coconut
1-2 tsp Bhath pwd
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 bhath pwd , add grated coconut . Mix well.Serve hot with rasam rice or chapati.

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"Wealth is the ability to fully experience life.”  Henry David Thoreau

Gorikayi Palya

Gorikayi Palya or Gavar Sabzi is a delicious combination for Indian breads. Enjoy this sabzi with blend of spices and coconut .Gorikayi is known as  Cluster beans in English.

                 Gorikayi Palya

Ingredients:

• Gorikayi/cluster beans-1 cup
•  finely chopped
• (cleaned and washed)
• Grated coconut - 1/4 cup
• Bhath pudi-1-2 tsp
• Salt to taste

For seasoning:

• Oil- 1-2 tbsp
• Mustard seeds-1/2 tsp
• Urad dal -1/2 tsp
• Chana dal-1/2 tsp
• Hing-a pinch
• Turmeric -1/4 tsp
• Curry leaves-3-4

Method: 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 bhath pudi,salt and mix well.Add grated coconut.Mix well.Serve 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 

Kadle Kalu Soppu Palya

Kadle Kalu Soppu Palya  is a healthy combination of kala chana with Greens. (Dantina soppu is  Amaranth leaves or red leaves commonly used in most houses ) Tempered with hing and chilies it is nutritious and tasty. Enjoy with rice or chapati.

Ingredients

• 1 cup kala chana(kadlekaalu)

  

            Kadle Kalu Soppu Palya

• 1 cup finely chopped greens
• 1/2 tsp turmeric
• Salt-taste
• Water
• Bhath pwd-2 tbsp
• Coconut-1-2 tsp

Seasoning:

• 1 tsp oil/ghee
• 1 tsp mustard seeds 
• 1/2 tsp jeera
• 1/2 tsp channa dal
• 1/2 tsp urad dal
• hing -pinch
• curry leaves-few
• Red chilly-1-2

• Method :  Cook the greens in water till done. In a kadai and add greens and cooked kala chana add bhath pwd , coconut and mix. Add salt  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. Serve Kadle Kalu Soppu Palya hot with white rice or chapati.

"A smile is a curve that sets everything straight."Phyllis Diller

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

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

Cabbage Capsicum Stirfry

Cabbage Capsicum Stirfry is an easy sabzi for Indian Breads. Healthy, nutritious and tasty.

Cabbage Capsicum Stirfry

Ingredients
Cabbage – 1 cup
Capsicum -1 cup
Onion-1/2 cup 
Green chilies-4-5
(finely chopped)
Salt – as per taste
Fresh Coconut shreds-2-3 tbsp


For seasoning
Mustard –1/2 tsp
Jeera -1/2 tsp
Chana dal-1/2 tsp
Urad dal-1/2 tap
Hing-pinch
Turmeric-pinch
Curry leaves-few
Oil-1 tsp

Method-Chop all vegetables finely.

Heat a pan with oil and add the items mentioned under the seasoning.

Add chopped onion, green chilies, curry leaves and fry till transparent. 

Add all chopped vegetables and mix well; cover and cook for 3 to 5 minutes till vegetables are just done. Add grated coconut, salt and mix.

Enjoy Cabbage Capsicum Stirfry hot with Rasam Rice or Chapati.



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Bhindi Aloo

Bhindi Aloo is a delicious combination for Indian breads.It can be made in variety of ways.This is just one of them.Bhindi is Lady's finger in English.

Bhindi Aloo

Ingredients

• 1 cup bhindi (fried well)
• 1 potato (boiled and diced)
• 1 onion finely chopped
• 1 tomato chopped
• 1/2 tsp cumin seed 
• 1/2 tsp mustard
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• Hing pinch
• 1/2 tsp red chili powder 
• 1 tsp turmeric powder 
• 1/2 tsp dhania jeera powder 
• 1 tbsp Bhath powder
• few coriander leaves (finely chopped) 
• 2-3 tbsp Oil
• Salt 

• Method-Heat oil in a pan. Fry bhindi well.Next fry potato and keep it aside.In a pan ,add oil add cumin and mustard,chana dal,urad dal ,hing, and fry till done ,add onions and fry well add tomato and sauté for some time.Next add the fried potato and bhindi, the masala pwd ,salt and mix well.Serve hot with roti or Rasam rice.

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“Knowing yourself is the beginning of all wisdom.” ― Aristotle

Flat Beans Potato Stir fry / ValPadi Batata Bhaji

Flat Beans Potato Stir fry /  ValPadi Batata Bhaji is awesome combination to be enjoyed with Rasam (Tili Saaru ) rice or Indian Breads.Blended with spices and coconut it tastes delicious. Flat beans are known as Valpapdi in Maharashtra and Chaprada Avare in Bangalore.

Flat Beans Potato Stir fry

• Ingredients
  • 1 cup chopped Chaprada Avare (Flat beans)
  • 1 cup finely chopped potatoes
  • Bhath pwd 2-3 tsp
  • Salt-taste
  • Grated coconut 1-2 tsp (opt)
  • 
    
• Seasoning

• 1 tbsp. oil

• 1/2 tsp. mustard 

• 1 tsp. chana dal

• 1 tsp. urad dal

• 1/2 tsp  jeera

• Hing-pinch

• Turmeric-pinch

• curry leaves-few

Method: Heat oil in a pan. Add mustard, allow to splutter, add chana dal,urad dal,  hing.Fry till light brown, then add curry leaves, beans, potatoes ,  cover with a lid and cook till  beans and potatoes  are done.Add bhath pwd,salt and mix well.  Add grated coconut and mix.Serve hot with Chapatis/Rasam Rice. "All our dreams can come true, if we have the courage to pursue them."Walt Disney

Menthya Soppina Matodi Palya

Menthya Soppina Matodi Palya /Matwadi palya (Methi leaves/Fenugreek Leaves) is a South Indian speciality. A sabzi of simple greens with a mix of lentils (chana dal) coconut and spices. It is tasty and spicy.

Menthya Sappina Matodi Palya

Ingredients:

• Methi leaves-1 cup
•  finely chopped
• (cleaned and washed)
• Channa dal - 1 cup
• Grated coconut - 1/4 cup
• Red chillies -5-6
• Ginger grated- 1 tsp
• Jeera-1 tsp
• Salt to taste

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 methi leaves 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. Serve this matodi palya / Paruppu usli hot with plain Rasam rice or chapati.


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

Chaprada Avare Palya/ ValPadi Bhaji

Chaprada Avare Palya or Flat Beans Stir fry/ ValPadi Bhaji is awesome combination to be enjoyed with Rasam (Tili Saaru ) rice or Indian Breads. 

Blended with spices and coconut it tastes delicious. Flat beans are known as Valpapdi in Maharashtra and Chapparada Avare in Bangalore.

Flat Beans Stir fry/ ValPadi Bhaji / Chapprada Avare Palya 

• Ingredients
• Indian Flat beans chopped 1 cup
• Bhath pwd-2-3 tsp
• Grated Coconut-3-4 tsp
• 
  
• Seasoning

• 1 tbsp. oil

• 1/2 tsp. mustard 

• 1 tsp. chana dal

• 1 tsp. urad dal

• 1/2 tsp  jeera

• Hing-pinch

• Turmeric-pinch

• curry leaves-few

• Salt to taste

Method: Heat oil in a pan. Add mustard, allow to splutter, add chana dal, urad dal,  hing.Fry till light brown, then add curry leaves, add the cut vegetables,  cover with a lid and cook till ಚಪ್ಪರದ ಅವರೆಕಾಯಿ/ Chapparada Avarekayi are soft. Add bhath pwd,salt and mix well.  Add grated coconut and mix. Serve ಚಪ್ಪರದ ಅವರೆಕಾಯಿ hot with Chapatis/Rasam Rice. "All our dreams can come true, if we have the courage to pursue them."Walt Disney

Avarekai Soppu Palya

Avarekai Soppu Palya  is a healthy combination of Lima beans/Surti Papdi with Greens. (Dantina soppu is  Amaranth leaves or red leaves commonly used in most houses ) Tempered with hing and chilies it is nutritious and tasty. Enjoy with rice or chapati.

Avarekai Soppu Palya

Ingredients

• 1 cup boiled Avarekai(lima beans)
• 1 cup finely chopped greens
• 1/2 tsp turmeric
• Salt-taste
• Water
• Sambhar pwd-2 tbsp
• Coconut-1-2 tsp
• Tamrind paste-1/2 tsp

Seasoning:

• 1 tsp oil/ghee
• 1 tsp mustard seeds 
• 1/2 tsp jeera
• 1/2 tsp channa dal
• 1/2 tsp urad dal
• hing -pinch
• curry leaves-few
• Red chilly-1-2

• Method :  Cook the greens in water till done. Grind coconut with sambar pwd . Next Add greens, avarekai add the ground paste and mix. Add salt, tamrind paste 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. Serve hot with white rice or chapati.

(you can add little boiled avarekalu while grinding and then add to the gravy)


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"A smile is a curve that sets everything straight."Phyllis Diller

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

Green Grapes Gojju

Green Grapes Gojju (gojju -Tangy gravy) is a yummy, tangy and tasty side dish / gravy for hot chapatis or rice.In case your grapes are sour you can try this recipe.

                Green Grapes Gojju

Ingredients

1. 1 cup green grapes
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. 1-2 tbsp Rasam pwd (or Gojju pwd)
10. 1-2 tsp jaggery
11. 1-2 tsp Dry coconut
12. Salt to taste

Method- In a kadai, heat oil in a pan and add mustard,chana dal, urad dal, hing, turmeric pwd, curry leaves once done add grapes and let it cook for 2-3 mins. Next add Rasam (Saaru) powder or Gojju pwd ,jaggery, salt, water and mix well. Cook for 2 – 3 minutes till the gravy thickens. Add dry coconut and mix. 
Serve Green Grapes Gojju hot with chapati/ rotis or parathas.

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Seemebadnekai Palya / Chow Chow Sabzi

Seemebadnekai Palya(Chow Chow Sabzi) is the simple sabzi blended in South Indian style seasoning , with the flavor of coconut it tastes delicious.

Ingredients:
1  cup Seemebadnekai Chopped

Seemebadnekai Palya / Chow Chow Sabzi

3-4 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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"When you can't make them see the light, make them feel the heat."Ronald Reagan 

Vegetable Saagu Version II

Vegetable Saagu is an all-time favorite traditional side dish for Chapatis or Puris in South India. Healthy and nutritious coconut blend vegetable mix. You can enjoy this mix veg sagu with Idlis and Dosas too!

Ingredients

Vegetable Saagu

Mixed vegetables combo

Carrot, Beans-chopped
Stirfry with little salt.
Potatoes (boiled & chopped)
tomatoes Chopped
Cabbage, onion-Shredded

Peas : 1 cup steamed

For Grinding

1.Hurigadale/Dhalia dal - 2 tbsp

2.Chakke/Cinnamon stick -1"piece

3.Star Anise-1 petal

4.Lavanga/Cloves - 2
5.Khus Khus

6.Red chillies 4-5

7.Coriander leaves - 1tbsp (chopped)

8.Salt

9.Fresh grated coconut-2-3 tbsp

For Seasoning

Mustard, Chana Dal, Urad Dal, Curry leaves, Hing and turmeric powder 

Method 

Roast the ingredients from 2-5 with little oil.

Next grind all ingredients along with spices.

In a pan heat a tsp of oil and add mustard, chana dal, urad dal once done, add curry leaves, hing and turmeric.

Next add the vegetables. Mix. Add the grounded paste and mix well. Bring it to boil. Add salt. 

Simmer on low heat for 3-4mins.

Cover and let the saagu blend well.

Serve Vegetable Saagu hot with hot puris or chapatis.

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"A life spent making mistakes is not only more honorable, but more useful than a life spent doing nothing."George Bernard Shaw 

Spinach Aloo Palya / Palak Aloo Sabzi

Spinach Aloo Palya / Palak Aloo Sabzi is made from simple potatoes blended in Bhath powder- with palak, a South Indian variety. Tasty, spicy and delicious. A healthy green delight for Indian Breads.

Palak Aloo Sabzi

Ingredients

• 1 cup spinach (cleaned and chopped)
• 2 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 Curry leaves
• 2 tbsp Oil
• Salt to taste

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 chopped spinach and fry well next add the boiled potatoes and mix. Add the bhath pwd, salt and mix well, fry for some time till the sabzi blends well. Add coconut if req. Serve hot with chapati or rasam rice.

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