TogariKayi Kurma

Togari Kayi Kurma is a flavorful South Indian curry made with fresh pigeon peas (togari kayi in Kannada), coconut, and a fragrant blend of spices. This traditional Karnataka-style kurma is especially popular during the winter season, when fresh togarikayi (tender pigeon peas) are in abundance.

In many Karnataka households, Togari Kayi Kurma is a cherished seasonal delicacy — a comforting reminder of the harvest months. Packed with protein, fiber, and traditional South Indian flavors, it’s both nutritious and delicious. 

Ingredients

• Togarikalu– 1 cup

• 

  TogariKayi Kurma

  (cooked )
• Tomatoes-1 cup (chopped)
• Boiled Potatoes-1 cup chopped
  
• Dhania Jeera pwd-1/2 tsp
• Bhath Pwd-2 tsp 
• Oil-1-2 tsp
• Salt-for taste
• Cumin seeds -1/2 tsp
• Coriander leaves-few

For grinding:

Half cup grated fresh coconut, 

5-6 cashews, 

1tbsp khus khus,  

1 tbsp fried gram

1 Green Chilly

1/2 tsp jeera

1 Onion chopped

1/2 inch cinnamon

1 clove

Grind these into fine paste adding very little water and keep aside.

Method-

In a pan, prepare the seasoning with oil , mustard, jeera, chana dal, Urad dal, Hing, curry leaves.. Add chopped onion, tomatoes and fry well. Next add the cooked Togarikayi. Stir well. Add little water, cover and let it cook for 10 mins. Next add the ground paste to the gravy and mix well.. Cover and let it cook for 5-10 mins. Keep stirring. Once done, add salt and mix well. Add the chopped coriander leaves, a spoon of thick creamy curd and mix. Let it simmer for 5 mins. Serve this TogariKayi Kurma hot with Chapati/ Paratha or enjoy with rice.

Whether served with rice, roti, or parotta, it offers a satisfying and wholesome meal. With its blend of aromatic spices and creamy texture, and goodness of freshly shelled pigeon peas this Kurma is a true delight!  Enjoy ! 

Adjust the spice and salt as per your taste and preferences.

 

Thanks for visiting ...

Please also check other interesting " South Indian Gravy " to enjoy with Indian Breads.

What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit) 

TogariKayi Idli

Togari Kayi Idli Recipe | Soft Vegetable Idli with Fresh Pigeon Peas

Give your regular idli a seasonal makeover with this Togari Kayi Idli recipe — a soft, fluffy, and flavorful variation made using fresh pigeon peas (togarikayi / tuvar beans). Similar to popular Avarekayi Idli or green peas idli, this version adds a gentle nuttiness and vibrant color from the tender beans. Rich in protein and fiber, Togari Kayi Idli makes a wholesome breakfast or snack that celebrates the essence of South Indian home cooking. Serve it hot with coconut chutney or spicy sambar for a comforting, nutritious meal. 🌿

TogariKayi Idli

Prep Time :10 mins
Cooking Time:  20 mins
Total Time: 30 mins

Category: Breakfast
Author: Smishri
Servings : 4

  
Ingredients : 

• Idli Batter -3 cups
• Green TogariKayi  steamed: 1/2 cup 
  
• Shredded Carrots-1/2 cup
  
• Green chilis : 1 or 2, chopped
• Coriander leaves : few chopped
• Mustard seeds : 1 tsp.
• Curry Leaves : 5-6 nos.
• chana dal:1/4 tsp
• Cashews nut-few
• urad dal:1/4 tsp
• Salt to taste
• oil:1/2 tsp

Method-   In a pan, heat oil. Prepare seasoning with curry leaves, mustard seeds, chana dal urad dal, green chilies once done pour it in the idli batter. Next add chopped coriander leaves, steamed TogariKayi  salt to the batter and mix well. Add chutney pwd and mix. Set for 5 mins.

Apply oil onto the idli plates and pour the batter in a spoon. Steam it in pressure cooker for 15-20 mins on medium flame. 

Serve TogariKayi Idlis hot with ghee, chutney or saagu.

Idlis are gluten free, rich in probiotics making it a great option for breakfast or as light meals!

Thanks for stopping by, 




Do check other exciting breakfast recipes for your weekend.

We are made wise not by the recollection of our past, but by the responsibility for our future." George Bernard Shaw 

Tomato Togarikayi Bhath

Tomato Togarikayi Bhath or Rice is a healthy combination of tomatoes with healthy togarikayi. Enjoy! An easy one pot meal -healthy and comforting !

Togarikayi (ತೊಗರಿಕಾಯಿ) is green toor dal or fresh pigeon peas, mostly available during winter season in India.

Ingredients

Togarikaayi Tomato Bhath

• 1 cup rice
• 1 cup boiled togarikayi / ತೊಗರಿಕಾಯಿ
  

• 2 tomato chopped 
• 1/2 tsp. mustard
• 1/2 tsp.chana dal
• 1/2 tsp. urad dal
• 1/2 tsp peanuts (opt)
• Hing-Pinch
• Curry leaves-few
• 1/2 tsp. turmeric powder
• 1 tbsp. lemon juice
• 2 tbsp. oil
• Salt to taste
• 2 tbsp. Bhath Powder
• Fresh grated coconut-2 tbsp

Method- 

• Cook rice and Spread it on a plate.
• Heat oil fry peanuts and keep it aside, next add mustard seeds, after it splutters , add chana dal, urad dal, hing, curry leaves, turmeric and fry until golden brown.
• Add the chopped tomatoes and stir fry well.
• Next add the steamed togarikayi and bhath powder, salt and mix well.
• Add rice, and mix well.
• Garnish with coconut.
• Serve Tomato togarikalu rice hot with raita or papad or enjoy just like that.

Thanks for stopping by..

Also check other easy one pot meals under "Rice" in Menu Planner.

"We become what we think about all day long."Ralph Waldo Emerson

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.


Thanks for stopping by..

Do check other interesting recipes under "Saaru N Rasam" Menu Planner.

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

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.

Thanks for stopping by..

Please do check other interesting and healthy recipes "South Indian Side Dishes " under Ingredients Search

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

Nucchina Unde / Steamed Lentils Snack

Nucchina Unde / Steamed Lentils  is a healthy, nutritious and spicy snack recipe. Made from combinations of lentils and spices it is truly tasty. Yummy spicy Bele Kadabu /  ನುಚ್ಚಿನುಂಡೆ recipe sans oil. Try it out.

Nucchina Unde / Steamed Lentils Dumplings

Nucchina Unde / Steamed Lentils Dumplings 

Ingredients:

• Chana dal-1/2 cup (Kadle bele)
• Tur dal-1/2 cup (Togari bele)
• Moong dal-1/2 cup (hesaru Bele)
• (washed and soaked for 2-3 hours)
• Green chillies-8-10
• Jeera-2 tsp
• Coconut-2-4 tbsp
• Hing-pinch
• Onion-1,finely chopped
• Fresh coriander-finely chopped
• Salt to taste

Method:  

Grind the soaked dals together with chillies, jeera, coconut and hing coarsely.

Next add chopped onion, coriander and salt and mix the mixture well. 

Put them in the idli plates and place them in the cooker and steam for 10-15 minutes. 

Scoop it out from the idli tray, cut it in desired shape and serve hot with ghee and chutney of your choice.

Thanks for stopping by...

Please don't forget to check other interesting snack recipes under "Snacks N Fritters" Menu Search.

"God will never give you anything you can't handle, so don't stress."Kelly Clarkson

---

Besibele Bhath

Bisibele Bhath is the famous traditional South Indian Rice Recipe. Enjoyed by all. A healthy mix (Melange) of vegetables, rice and lentils all blended with spices making it a perfect meal.

Ingredients

BesiBele Bhath

Rice - 1 cup
Tur dal - 3/4 cup (togari bele)
Vegetables- carrot, beans, potato
(finely chopped) 1 cup
green peas- 1/2 cup
Chopped onion - 1 
Chopped capsicum-1
Coconut 3-4 tsp
Bisibele Bath powder -4-5 tbsp
Tamarind Juice - 3-4 tsp
Jaggery - 1 tsp
salt for taste

For Seasoning
Ghee -1 tsp
Cashews-few
Red chilly1-2
 curry leaves-few
mustard-1 tsp
Hing-pinch

Method: Cook the rice and dal separately in a pressure cooker.

Wash and cook the vegetables with pinch of salt. Grind the masala pwd with coconut into smooth paste.

In a kadai, add the cooked dal, add the tamarind juice , masala paste and boil for 2-3 min.

Add the vegetables ,rice and mix well.

Add little jaggery, salt and water and mix everything well, till it blends well. Meanwhile prepare the seasoning. Also fry the onion and capsicum in little oil. 

Add all this to the Bisibele bhath and mix well.

Serve BisiBele Bhath hot topped with ghee and chips/ Khara Boondi and raita.

(alternatively you can cook it in pressure cooker)

"You can't cross the sea merely by standing and staring at the water."Rabindranath Tagore 

Togari bele Chutney / Toor Dal Chutney

Togari bele Chutney / Toor Dal (lentils) Chutney is simple and tasty chutney that can be enjoyed with Chapati or Dosa. It is made from roasted Tur dal with spices.

Ingredients :
Toor dal - 3/4 cup
Grated coconut -1/4 cup (optional)
Red chillies - 7-8
Tamarind - little
Salt as required

Seasoning
Mustard seeds 1 tsp
Hing pinch
Curry leaves few
Oil-2 tsp

Method:

Roast the toor dal till becomes slightly red in color ,then add red chillies in little oil.Grind the dal, coconut, red chillies, tamarind and salt keep adding water to blend it well. Season with mustard seeds,hing,curry leaves. Enjoy Togari bele Chutney / Toor Dal Chutney with Dosa, Idli or mix with white rice.




Thanks for stopping by...

Don't forget to check other varieties of Chutnies you can enjoy with Dosa,Idlis or Akki Rottis.